Hey guys, I'm new here and only recently found the site. I've only made 2 loaves of my own bread so far and both of them have turned out pretty good. Though, they are kind of thick since I can only use 1 hand to knead it (I broke my wrist in half and am in a cast for a long time); but that's ok cause I kind of like it that way.
Hi, i've mentioned before about experiencing some difficulties with baking bread in my new oven, particularly no knead doughs in pots. they always stick to the bottom, and i don't get the same oven spring i used in my previous smaller oven. both are electric with fan. but with the other i could only fit one pot at a time, and baking from cool oven got great results, even with pot breads and never had the problem of loaves sticking.
When I first started baking I would follow recipe directions literally. Now that I have some experience under my belt I focus more on desired results rather than time or repetitions. Many bread recipes call for a specific number of stretch and folds. Sometimes I wonder if I should actually do more or less than the amount stated by the author. What characteristics should I be looking for in the dough that would tell me I need to do more or less than the amount stated in the recipe?
After trying to bake with a sourdough starter for 2 months and making door-stoppers this is my first edible attempt of Susan's simple sourdough boule. It was made with AP flour and no WWW flour(not available in India). I think I should have used a little less water because the dough seemed to spread horizontally more during bulk fermentation. My scoring will need practice.
Where might I purchase a dough hook for an old Hobart 20 qt mixer? I'm preparing to marshall a group of volunteers with no little or no bread baking experience through the baking of 50-100 loaves of challah for a fund raiser. I can use the 20 qt mixer but if it ever had a dough hook, it's since disappeared. Does anyone know where new or used parts might be found. Also, I cannot find a model number on the machine. Does anyone know where it might be or from whom I might ask?
Ok so I have some questions about what actually is healthy to go into bread....
1. Bleached V unbleached I've read some threads in various forums from differenct sites as well as this one and my question is: nutritionally which flour is better or is there such a insignificant difference it doesnt really matter?
2. I am debating on using raw sugar AKA turbinado i believe is the other term... what benefits would this type of sugar give compared to normal white sugar?
just wondering if anyone knows what kind of results I'd have if I put any sd starter in LilDice's ciabatta pizza recipe. I love the recipe as far as consistency & speed but was hoping I might be able to get a SD flavor for my hubby. It makes a beautiful pizza. Thanks so much for any advice you could offer!
so ive been messing with a semolina recipe from the la brea bakery wich btw was not good at all the weights flour to water ratio was completely off so i decided to try and tweak the recipe to make a semolina loaf that actually has semolina and no white flour in it (used to lighten the crumb and texture) and ive been through at least a half dozen test batches and ended up with this although im still not completely happy with it i think its progress towards the direction im wanting to go
I’m moving across the country and can’t take any of my baking ingredients with me. It seems a shame to throw them away, though. So if anyone can come pick them up from Woodley Park today (Sunday) or tomorrow, you are welcome to any of it. It might be a good chance to experiment with some different flours and grains. Most of the packages are open, but have about half left, and all are less than a year old. Stuff I’m giving away includes:
* King Arthur Bread Flour
* King Arthur 100% Organic whole wheat
* King Arthur European Style Artisan Flour