The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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WilderThanYeast's picture

Only my baguettes are pale.

December 13, 2012 - 5:57am -- WilderThanYeast

Whenever I make baguettes, they don't brown at all, no matter how long I leave them in. They burn before browning. I was wondering why's that? My oven is at the right temp and every type of bread I make browns properly in the oven, EXCEPT baguettes (lean dough).

Another minor problem: my baguettes are almost always slightly flat. I'd like them to be more round.

I tried both Ciril Hitz's recipe and Akiko's recipe here on TFL.

 

jimham's picture

Oatmeal raisin cookie ingredients question

November 13, 2011 - 6:11am -- jimham

I have an oatmeal raisin cookie recipe from a great uncle who has passed away, he worked at a bakery. Apparently these are some really great cookies, but the recipe is in pounds which are not a problem but it does not state how much vanilla and salt to use or the cooking time or temperature. I figure that someone has ran into this before and wondered if you could help.
Thank you

Barefoot-Baker's picture

Rolls or Sandwiches

September 10, 2010 - 9:45am -- Barefoot-Baker

When I make French bread I like to shape some of the dough into rolls (petit gras batards) to use for Hoagies. They're very good, but there is one problem with them: When you bite into the sandwich, the filling tends to try and escape out the sides. I was thinking that a cavity in the rolls would provide space for the filling, and minimize this effect.

alinehuey's picture

Alcohol smell from bread 4 days old

February 9, 2010 - 6:57am -- alinehuey
Forums: 

I have been baking bread for 30 years and have learned so much from everyone's posts on this site as well as all the "leads" to other places.


I switched to measuring the temperature of my WW breads and rolls to determine doneness (200 degrees) but I have noticed an alcohol smell if the bread has been in the bag after four days. There is no mold. I have wondered if some yeast is still active. The bread is very good and nicely browned. How high an internal temp could I go?

twofunnydog's picture

Wooden Bread Bowl

December 19, 2009 - 7:49am -- twofunnydog
Forums: 

I am a civil war reenactor and recently purchased a wooden bread bowl at one of the events.  Am wondering what I need to do to make it "useable".....meaning that it is just the raw wood and seems to absorb whatever liquid is put in the bowl, i.e. water when I rinsed it out.  Should I rub oil on it?  I would like to use it but am a loss at what to do.  Thanks for your help.

Steve H's picture

Question Regarding Vermont Rye Sourdough Retardation

June 3, 2009 - 2:28pm -- Steve H

I made Hamelman's Vermont Rye again the other day and it didn't really come out right.  After letting the levain sit for 15 hours, I made the final dough and threw it in the fridge for bulk fermentation overnight.  The next morning it had grown in size somewhat but was so soupy (somewhere between batter and dough) I couldn't handle it.  Furthermore, I had to add a ton of flour just to get it to the point where I could feel comfortable transferring it to a banneton.  I then retarded it for another 12 hours and baked it..  It came out alright, if a bit spongy.

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