The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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PMcCool's picture
PMcCool

Hensperger's Pumpkin Cornmeal Bread

Here's a pic of some Pumpkin Cornmeal Bread from Beth Hensperger's Bread for All Seasons:


Pumpkin Cornmeal Bread


Judging from the oven spring, I ought to have let them proof a bit longer.  No crumb pics now; these are cooling their heels in the freezer in anticipation of Thanksgiving Day.


Paul

billmac's picture
billmac

White bread, Kitchenaid, tight crumb

Try as I might, I cannot achieve anything but a tight, somewhat crumbly crumb when making white bread. I'm using the recipe from BBA and using a Kitchenaid to knead.  I run the machine on 2 (per the Kitchenaid instructions) and it takes close to 20 minutes to achieve windowpane status on the dough.  Proofing and shaping seems to go fine.  I'm using instant yeast I keep in a freezer and the dough rises fine.  I make batards, and they always end up somewhat flattish with a tight crumb.


 


Anyone see what I'm doing wrong?  I always thought I was not kneading enough (I usually stopped before achieving a windowpane) but this last one turned out the same as always.  I'm using King Arthur unbleached bread flour.


 


Thanks in advance.


 


If anyone can point me to a good recipe for crusty wheat rolls (don't have to be 100% whole wheat) that would be great.

Contributors

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Floyd Mann


Jeff Miller


David Snyder


Eric Hanner

NutmegCT's picture
NutmegCT

bread machine loaf collapse when baking starts

Good morning.  First post here


I've used my Sunbeam 5891 bread machine for about two years.  At least half the time, regardless of which recipe or ingredients I choose, the loaf collapses inside the machine within five minutes of starting the actual bake cycle


I've tried different yeast brands (both "normal" and "fast rising"), flours, temperatures, etc


Even basic white bread from several recipe sources will still look *great* until about five minutes into the bake cycle.  Then the entire top of the loaf falls down about 2 inches from where it was before it collapsed


Only exception:  if I bake "quick rise" bread, following machine recipes for those breads which are completely mixed, raised, and baked within an hour


Even contacting the Sunbeam bread machine help line, and following those suggestions (more liquid, less liquid, more yeast, less yeast, etc.) - no success


Can anyone suggest what's going wrong


Thanks.


Tom

bmuir1616's picture
bmuir1616

What is the weight of a cup of 100% hydreation sourdough starter?

I am just a little bit dense here and confused at the same time. 

What is the weight of a cup of 100% hydration sourdough starter?  240 grams?  300 grams? 

Please help!

Thanks,

Bill

amyt's picture
amyt

Where to begin

Hi all you wise bakers,

I've been baking for years and make all our bread, and now I'm ready for the next step of milling my own. I have a mill and wheat but am not quite sure where to start, as I read about bigas and starters and soaking the dough (I don't usually use starters except for sourdough). My plan had been to start replacing the store-bought flour with home-milled in my usual recipes. Once I've mastered milling and become more of a whole grain snob, I planned to get more into techniques. But am I getting the sense that it is necessary to use recipes and techniques specifically intended for newly-milled flour? If so, can you recommend some good beginner recipes or resources - are you all Peter Reinhart fans?

I know no one has time to detail for me how to make whole grain artisan bread, but I'm hoping you can point me in the direction of where I should start, as someone who's comfortable with baking/ breadmaking, somewhat new to starters, and knows nothing about milling!

Thanks all,

Amy

Eli's picture
Eli

Baking Day

Today had been planned to be a baking day since I have company this weekend. I made a preferment (sans commercial yeast) last night for some Challah, and realized I had more than enough. I decided to try Norm's Onion Rolls with a levain instead and the results are good. Great taste, however, I didn't deflate them enough.Then as I decided to look over at TFL this A.M. and I found Norm has done it again, another recipe. So, that said, I had to try the new rolls. Great and light,very easy and THANK YOU Norm, again!! You are an amazing baker!! Kudos and to eveyone reading this you should try them if you have the chance.

 Overall it has been a great bake day. I also made Mark's Sticky Buns which are great too! However, I didn't get a picture of them. Maybe Thursday I can bake some more.

New rolls are the knotted and the levain have the onion poppy seed

hansjoakim's picture
hansjoakim

Lemon barley loaf

jimhaas3's picture
jimhaas3

2-Stage Detmolder technique

AgroEast Baking & Milling Co. in Kiev Ukraine is DESPERATELY looking for a description of the 2-Stage Detmolder process for its bakery in Kiev, Ukraine. The normal 3-State Detmolder will not fit into the logistics and production schedule; we need 8-10 hours for the final build before mixing the batch ingredients.

Anyone out there familiar with the 2-State Detmolder? can you share it with us...?

Cheers

redcatgoddess's picture
redcatgoddess

simplest bread formula, please?

Ok, I am at my wits ends...  I always thought there is no way one can not learn to bake. However, my better half always manage to prove me wrong.  Trying to him to make bread (since he loves bread & it is something he can do while I am busy in the kitchen doing pastry & other artisan breads) is like mission impossible.  My better half seems to have a talent to destory any dough, ANY.  Pie dough turns into buttery soup, tortila had over tared gluten... I don't know how... but he always manage to destory any 'fool proof' formula that I can come up with.  So... anyone? fool proof formula?  Help?!

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