Hi all, I found this site not long ago and it’s been nigh on invaluable after I recently got into baking. The tips and recipes have all really inspired me, and I have been happily experimenting away with different flours and types of bread for the last couple of months. I tried to test my abilities and learn some new skills over the weekend by using making a French Baguette using a poolish, and it failed and I’m really not too sure why, I was wondering if you ladies and gents had any suggestions as to where I went wrong?
I want to make my own whole-wheat sandwich bread, but there are so many recipes... Which is the basic recipe (proportion of ingredients) for this kind of loaf, or can I use any recipe since I shape it as a sandwich bread? Some of the breads don't use any kind of fat or oil in their recipes, there's any sandwich loaf without any extra fat from butter, oil or shortening?
I am new to bread-making and recently purchased a Zoji Breadmaker (2 lb loaf) and have been trying out the various recipes in the booklet.
I was wondering if you have any favorite go-to cookbook when it comes to making breads. I am interested specially in breads and savory snacks like rusks and crackers, not so much in cakes. Thanks for sharing.
I have just got started in baking, having bought myself a couple of books for Christmas. The question I have is about the different amounts of yeast the two books ask for in their recipes. The difference being one is American and one English.
How to Bake by Paul Hollywood
- his general rule is around 7-10g instant yeast per loaf
Bouchon Bakery by Thomas Keller
- for his batard recipe he creates a poolish with 0.1g yeast, and then in the dough uses 0.9g yeast
I've been trying to make this chocolate tart/ cake/ dessert thing for some years now but cannot find any recipe even close to it, part of the problem is that I'm not even sure what it's called in English or any other language for that matter. Could anyone please suggest a possible recipe for it?
(In case any Greek reads this, it's sold in a shop in Alimos, Kalamaki called Palet.)
The topping is some sort of caramel chocolate thing that is a bit solid.
Hi, all. I have been baking bagels for my family successfully for about 6 months now by adapting a recipe based on one by Peter Reinhart. It’s a very forgiving recipe that’s easy and consistent, and my children in particular can’t get enough.
Hi, all. I’m about to make the Norwich Sourdough bread from Wild Yeast blog, as follows:
900 g AP flour
120 g whole rye flour
600 g water at about 74F
360 g mature 100% hydration sourdough starter
23 g salt
Hello, my name is Jonathan and I am going to start baking bread for a spanish restraunt here in el paso. I was wondering if you had any tips or advice for a novice baker. Also if u have any recipes for bread that has of spanish influence that would be amazing