The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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wyattg's picture
wyattg

white bread being white.

Why is my white bread not white but a lighter shade of brown.

 

I use strong white flour, sugar, salt, yeast , rapeseed oil and water.

Banker's picture
Banker

Summer baking and oven spring

I am an experienced baker but I am having some difficulty in achieving  a decent oven spring during the Midwestern summer months. I am baking with primarily white whole wheat flour and using sourdough and yeasted formulas that have been successful. Flour and water are both fresh.  The doughs are slacker than typical even though I have increased the flour.  My house has AC and I have been using a proofing box that has produced good results. First rise is good, second rise is decent but not great.   Any advice is appreciated

beaker606's picture
beaker606

USA Hearth Loaf Pan--Loaf Size Question

I received a USA Hearth Loaf Pan from my kids for my birthday.  I've wanted one for some time so I'm very glad to have it. My question is just how big (roughly speaking) of a loaf do I bake?  As in 1.5 lbs? 2 lbs?

If this has been answered already, I apologize.  I did a search and didn't find anything.

Thanks in advance!

 

Kevin

 

Link to Amazon product description: http://www.amazon.com/Hearth-Bread-Aluminized-Steel-Americoat/dp/B002UNMZPS

shoshanna673's picture
shoshanna673

High Gluten Flour

Hi

I have a question about flour .. I live in Australia and do not have access to high gluten flour.  Can't even buy rye flour in supermarkets!  I have found a couple of suppliers where I can access rye flours, durum semolina flour (what a find) and many other flours.  But, not high gluten flour.  I do have some straight gluten flour and wonder if I could add a small amount of this to my bread flour in formulas to approximate high gluten flour?  I am an amateur home sourdough bread baker, and have fun, and some difficulty, trying to replicate some of the ingredients used in this site, sometimes with comical results!  However, we press on.  I am indebted to this wonderful site for all your wonderful recipes and advice, thank you all for feeding my passion.

Any advice would be appreciated.

Sondra

Jope4's picture
Jope4

Yeasts

So im going to bake soft pretzels this weekend and these are the ingredients:

1 ½ cups of Water at 110 degrees1 Tbsp of Sugar1 ½ tsp of Salt1 package of Dry Yeast2 Tbsp of melted Butter4 ½ to 5 cups of All Purpose Flour im having problems with the "dry yeast" part. Its my first time baking bread and i was wondering what kind of yeast the recipe calls for since i read theres an Active dry yeast and Instant dry yeast. Also, what i have on hand is Instant Dry Yeast, if the recipe calls for the active dry yeast can i still use the instant? If so, what are the necessary change in measurements, steps, etc. 

 

varda's picture
varda

Plastic bags for crusty breads?

Hi,  I am getting geared up to sell bread at a local farmers market.   Health regulations say the bread must be covered so I am looking at options.    My inclination is to keep plastic out of it, as it is a crust destroyer, but its hard to sell bread if people can't see it.   I know some bakeries use perforated plastic, but I'm worried about that too.   Any opinions?    Anyone done a taste test on uncovered bread versus bread in a perforated plastic bag?   Thanks.  -Varda

Syd-a's picture
Syd-a

Final Sourdough proofing and size

So, as I scientist I am always experimenting in theory then embark on the big experiment. So I am considering taking half of my planned sourdough bread tomorrow to make 1 boule and then a lot of smaller (80g) rolls.

The dough goes through the same process of course, but will just take half of it at the final shaping stage  (see below) and divide into smaller balls. Big question: Is the proofing time the same irrespective of size? Will the dough proof quicker in smaller balls?

Thanks for all help as usual

Andy

1. Mix together all ingredients.

2. Leave 10 min

3. Knead 15 sec

4. Leave 10 min

5. Knead 15 sec

6. Leave 30 min

7. Knead 15 sec

8. Leave 1 hour

9. Knead 15 sec

10. Leave 1 hour

11. Knead 15 sec

12. Leave 2 hours

13. Divide dough into 2 or 3 pieces

14. Leave 15 min

15. Shape dough 

16. Leave about 4 hours

17. Bake

 

sourdoughlover's picture
sourdoughlover

Water Bath???

I have been reading about sourdough starers and water baths and was wondering if I should use one? I do currently have my starter jar sitting in a slightly warm bowl of water. Is this a good or bad idea?

According to my research, I should keep my starter at 86-93 degrees Fahrenheit. Is that correct? Has anyone had good experiences with warm water baths and starters or maybe  a bad experience?

sourdoughlover's picture
sourdoughlover

Hello! The Vintage Remedies Guide to Bread

Hi! I just made an account! I am a beginner at sourdough making and I really love sourdough bread! I just started my starter a week ago using book The Vintage Remedies Guide to Bread by Jessie Hawkins. I don't own the book. Just got the recipe from a friend, so I am still trying to figure it all out. I don't know if anyone else is using this method, but if you are, please leave a comment and tell me about your experience.

Blessings,

                   SourdoughLover

Abelbreadgallery's picture
Abelbreadgallery

100% whole wheat bread (+rye sourdough), sliced

Dear friends, I've spent the weekend outside. I could'nt get connected to send you the pictures until now.

Here's one picture of the crumb of the 100% whole wheat flour bread + rye sourdough.

I've attached more pics in this link:

http://breadgallery.wordpress.com/2013/07/19/hogaza-100-trigo-integral-100-whole-wheat-bread/

 

 

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