The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

problems

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handymanchef's picture

Hang over!

March 28, 2013 - 4:47am -- handymanchef

Problems with a hang over!

I have recently made what I think is my best tasting bread to date, but I have a slight problem with a 'hang over'.  I was hoping to insert an image of the finished loaf to show you, but I can't find a way at the moment.

However, if you go to my blog at http://handymanchef.wordpress.com and scroll to the bottom of my blog, you will see exactly what I am talking about.

TastefulLee's picture

Problems Finding Unglazed Quarry Tile in Hudson Valley NY

October 18, 2012 - 7:18am -- TastefulLee

Hi, I am having a huge problem finding ANYONE in my area (Orange County, NY) who has any idea what I'm talking about when I ask for unglazed tiles, like the quarry stone I've heard so much about on this website, that is suitable for baking. I am currently working with a Pampered Chef pizza stone, and while I have to say it has taken quite a bit of abuse and held up well, it's not suited to my needs. First of all, it's round, and fairly small (24" diameter I think), which limits me, and is very frustrating.

TastefulLee's picture

Kitchenaid Artisan Mixer Problems with Kneading

June 12, 2012 - 7:12am -- TastefulLee

Hi. I have owned a Kitchenaid Artisan Stand Mixer with a twisting lock bowl for about 3 years. I have used it successfully for soft doughs such as cookies, and general mixing purposes.

Since I began making bread about 7 months ago I have tried to use the dough hook for several different recipes of several different hydration levels, and every time I have the same problem - once the dough starts to come together it the adjustable arm (the one the dough hook is inserted into) begins to float wildly about, even though I have the switch in the locked position.

MNBäcker's picture

Buying a used 30qt Hobart Mixer

June 4, 2012 - 9:48am -- MNBäcker

I'm looking at getting a 30qt Hobart mixer. I found one on Cragslist here - pics look good; it was manufactured in '83 (which, I guess, is still fine for a Hobart).

I'm planning on driving over an hour on Wednesday to look at it before committing - do you guys have anything in particular I should look for? Other than the obvious, such as giving it a good grab and look for "play" (or more exactly the lack tereof), and to run it in the different speeds?

Does anybody know where I could get a Manual for a 29-year-old mixer?

Thanks in advance,

Stephan

jonesrdh's picture

Is it my breadmaker or the yeast???

January 25, 2012 - 4:26pm -- jonesrdh
Forums: 

I have had the same breadmaker for 5 years.  It was my mom's before that so I don't know how old it is.  I discovered that if I go against the advice of the breadmaker handbook (add ingredients in order suggested which is wet, then dry, then form a well and put yeast in it) Instead I add warm fluid, yeast, sugar and wait 10 min then add the ingredients on top of that, I get a much lighter loaf.

amateur's picture

Sourdough disappointment

August 7, 2011 - 2:16am -- amateur

I can see that sourdough requires a certain amount of chemistry, which may be why I'm not doing well at it (I've never studied chemistry).

I made another attempt at it. My starter is doing quite well. It's USING the starter that's a problem. I used someone's basic dough recipe off this site and let it rise overnight. When it had risen, it was almost liquid, so I added more flour to it and kneaded it vigorously. It turned into a pretty fair-looking round, which I then left to rise again.

CuriousLoafer's picture

Hello to all!

January 24, 2011 - 9:53am -- CuriousLoafer

I am an ambitous amateur bread baker, particularly intereted in sourdoughs. I've been baking seriously for about a year and a half and I've improved a lot in that time. I can now promise to bring artisan hearth breads to gatherings and feel confident that the loaves will turn out to be both delicious and presentable.

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