The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

problems

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.

jennyloh's picture

Forgot my Sugar, added in after a well kneaded dough still works!

December 4, 2010 - 5:17am -- jennyloh
Forums: 

I was making a chocolate bread today. After putting all ingredients I kneaded the dough well, it felt a little harder than usual, I decided to add a liitle water and finally it came together. I put it aside to proof. Then It suddenly dawned on me that I didn't add in sugar. Instead of throwing itbout or leaving it as is ( it'll be alittle bitter because of the cocoa), I decided to take the risk and add in the sugar and knead some more. Adding the sugar in the middle of the dough a little at a time, I managed to incorporate the sugar in.

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