The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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moshea1's picture
moshea1

American bread lover living the life in Ireland

Hi All! 

Here's a bit more about me, my love for bread, and how it all began.

https://www.simplythescoop.com/topic-detail/mIeyiw==/i-have-an-obsession---bread

justsaying's picture
justsaying

How robust are bread makers?

For example, can you use this one every day for 5 years?

The bread would be for one person, so about 500g(whole wheat) bread per day.

Jon-Ohio's picture
Jon-Ohio

Sesame seed Adhesion

 I love sesame and poppy seeds on bread and rolls but have been unable get them  to stick to a loaf before baking ? I tried misting with water before sprinkling them on the loaf but the mostly fell off after baking ? Any ideas on getting them to stick.

Thanks for any help

Jon in Ohio

snowdrop's picture
snowdrop

Krentebollen

Hello

I have been reading many blogs in the last few months and what a great resource this website is with all the experts who regularly contribute.

I have learnt loads from you all and tried many different recipes (mainly sourdough).

Today I made some krentebollen from my native Netherlands and I thought I will share this with you all. They are very much like the English teacakes but I think they are slightly different.

Below is the recipe in Dutch. If anybody would like me to translate let me know and I will.

http://www.smulweb.nl/recepten/1027016/Krentenbollen crumb shot
jackfrenson's picture
jackfrenson

Welcome post

Hi everyone,

 

Following the trend in Poland to bake own bread I'm here to surprise my friends and find new recipies. :)

I am 31 now and I am the owner and manager of wzory CV website.

 

I'd be glad to add my own ideas but I have to check yours' first :)

juantxo4's picture
juantxo4

Help with dough roller and dough sheeter

Hi guys, Im new here.

I have one question for you, Im opening a small deli and coffee shop; I will be making a bunch of pies and quiches, maybe some sables and things like that, NO pizza at all. 

 

I want to buy a dough sheeter/roller. I worked for some years at Paco Torreblanca bakery and we used an Super expensive dough sheeter that I won't be able to afford. But then I am being offered a anets dough roller sdr-4, brand new for $700.

My question is, will I be able to roll lets say, 4 quiche doughs, 2 pie doughs and bunch of cookie dough daily in a machine like this? I am concern of having to pick up and place the dough with my hands and warm it up. 

Do you have any advise on this?

 

Thanks a bunch

angelita23's picture
angelita23

Sprouted brick...Oops, "bread" :(

I am new here today!  So glad to have found this forum.  I live in Puerto Rico (read:  humid and warm year 'round) and my 2 year old daughter and I have both have Keratosis Pilaris that becomes aggravated when we eat too much gluten.  We can keep it in check by eating low gluten sprouted bread.  Our local grocery store sells a sprouted bread that is not terribly tasty.

I have attempted sprouted bread several times and typically end up with bread that is somewhat soft, but very dense.  It is softer than the bread that I buy at the store, but much more "brick-like".  I have added some VWG (which is not really what I want to do too much of because of our sensitivities) to attempt to soften the bread, but it really is to no avail. 

 

I have been reading through some other threads that indicate that altitude impacts how much a loaf will rise and produce a more light loaf.  We are about 5 minutes from the beach, if that tells you the altitude at which we reside.

 

Does anyone have a sprouted bread recipe (complete with instructions for this newbie!) and any modifications that I could use to get closer to my goal of a decent loaf of sprouted bread?  My daughter is a terribly picky eater and could really use this addition to her diet.  I am using sprouted red wheat flour. 

Thank you in advance to all of you that respond and try to help me navigate through this! :)

hamletcat's picture
hamletcat

Is wheat the only thing you can make a decent sandwich bread from?

I have been trying to make a non-wheat sandwich bread for awhile and have even experimented a lot using gluten flour and other flours to see if I could make a good sandwich bread.  Most of the breads I make are too dense and don't rise, even with the addition of the gluten flour.  I have basically just given up and gone back to using wheat.  I am just curious if anyone else has had success.  There are many recipes out there, but I find that my breads just wind up being too dense, and wind up being more rustic or like a loaf bread.  

Elisabeth's picture
Elisabeth

Reinhart bagels - uneven cooking fiasco

I decided to try my hand at Reinhart's bagels from BBA.  Followed everything, but the only changes were AP flour, and brown sugar, instead of syrup.  I used two pans, rotated, etc.  I'm also high altitude, but have yet to have a problem with my other bread.  Now, in the picture - top left, the 'perfect' bagel.  Top right - a bigger, darker, but still good bagel.  The sad bottoms are mainly my concern.  Bottom right, is a bit overcooked (I went so far as to use the broiler on these poor souls), but still with mushy spots.  The bottom left is all mush on top, and cooked on the bottom.  I'm not quite sure what went wrong, but I'm wondering if it had something to do with the boiling?  I just have no idea.  Anyone else have this problem, or know how to fix it?  I used just a regular sized kitchen pot with a tbs. of baking soda.  I didn't think that would make a difference, guess it might?  Like I said, my first attempt at bagels, though far from my first bread baking.  Thanks for any help.

 

Elisabeth

Dnsjo1's picture
Dnsjo1

Enzyme activity in home ground WW.

I know amylase is added to flours to help convert starch to sugars for consumption by yeast, and in my case, LAB in my sourdough starter. But with whole wheat berries ground at home and in bakeries, I assume little amylase is naturally present. Two questions:

1) When sugar is added to the mix, is it enough sugar to feed yeast and bacteria, or do yeast/LAB depend heavily on starch breakdown into sugars to feed and multiply.

2) When WW is ground and used, should enzymes be added, and if so, what type and how and when in the baking process? Does adding a little malt flour accomplish the same thing?

Thanks!

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