The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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LLM777's picture
LLM777

KAF Crunchy crackers

For those that have made the KAF Crunchy Crackers... How long did you bake them? I followed the recipe and baked at shorter intervals each time. They were extremely hard, edible, but really hard.  Any suggested bake times for them? Thank you.


http://www.kingarthurflour.com/recipes/crunchy-crackers-recipe

berryblondeboys's picture
berryblondeboys

Wheat free and dairy free for autism

Wah! Lost my entire post by forgetting to hit save below!


Anyway, there is an article I just read that had piqued my interest: http://www.cbc.ca/health/story/2007/09/27/autism-study.html


It's one study, not replicated, but it can't 'hurt' to try to do a wheat and dairy free diet to see if we see any improvements in the austic behaviors.


My son is on the spectrum. He's an odd ball case though fo showing many of the symptoms, but not all the key ones - mainly, he's social and interacts with people, but he ilanguage skills are that of a 2-3 year old (he's 5), he doesn't play with toys in imaginary play, and he has some gross and fine motor skills issues and the biggee - food aversions. He has only tried a handful of foods ad dismisses food on visual inspection only. Most of his diet consists of dairy and Wheat.


He is, however, smart as a whip. - beginner reader, does simple addition, subtraction, and can count forever including by tens, fives, and twos.


 


So, how can I try this wheat and dairy free when he refuses to try most foods? Is there ANY way to get a light sandwich bread anything like a commercial potato bread? or wheat free cereals that look like cheerios?


 


Much thanks!


Melissa

kylelindstrom's picture
kylelindstrom

Folding serated knife

Awhile back I saw a TV show with an expert on French bread at a Paris bakery and he pulled out a folding serated knife from his pocket to use on the fresh baguettes and I'm desperate to have a knife like that for trollinig through bakeries, but I haven't been able to find one.  Has anyone seen or heard of such a knife and where it might be acquired?  Thanks

Faith in Virginia's picture
Faith in Virginia

First step to my WFO

OK.  A journey of any type always starts with the first step.  Well yesterday I took the first step to my WFO and poured the hearth.  I skipped a step or two but that was hanging me up from getting things started.  I don't have a location for this WFO picked out so I have not dug the footers poured the footers or built the base.  My hearth is set on a trailer, it was handy because I put the form on the trailer and when we pored concrete for a job I just filled the form at the job site.  It was better then having a truck come out just for 3/4 yard of concrete.  I did leave a place in the form for the forks of my fork lift to go so in a way I should be able to move it around as I please and put it on the trailer if I want to take it somewhere.


Also I'm having a difficult time choosing a thermocouple.  I looked at Ovencrafters.com but you don't get specifications or a picture of their meter. I also went to Omega.com and got over whelmed with specifications and price.  I know I want 4 to 6 thermocouples so what are you using and what would you recommend.


Thanks Faith

xmechman93x's picture
xmechman93x

Storage

I had made some pretzels from a recipe that was posted on the site (which tasted more like a bagel in my opinion) and had some left over so I put them in a plastic ziptop bag. By the morning they were soggy and too chewy. I was wondering if there is any better ways to store them to keep them dry but not stale so quickly?


Thanks.

hanseata's picture
hanseata

German Red Berry Dessert - Rote Gruetze

In this hot summer I find myself less eager to crank up the heat in our oven - thereby turning our kitchen into a sauna - my mind is more on something cool, tangy and refreshing. North German and Danish traditional cuisine has a treat just for this season: Rote Gruetze or Roede Groede (it's Danish name). Literally translated the name means "red gruel". That may not sound very enticing, but it's an old fashioned dish with an old fashioned name and soooo good!!!


My recipe is a modern version, using vanilla pudding powder instead of starch or tapioca, it's fast and easy to prepare. Enjoy it with cream, vanilla sauce or, even better, vanilla ice cream.


http://hanseata.blogspot.com/2010/07/rote-gruetze-red-berry-dessert_26.html


Roo's picture
Roo

1st bread

Finally was able to make my first loaf of bread in over 3 months.  Well at lease since we were up at Mary G's taking CanukJim's bread and wood fired oven class.  Made his Potato, chive cheddar bread in the WFO this weekend.  We have been firing it up and making pizza for the last three weeks, people started calling it the pizza oven.  Had to show them that it could make more than just pizza.


So the menu was a goat cheese in tomato basil sauce served with pita's


The potato Chive and cheddar bread


Roasted chicken


Roasted spaghetti squash with cherry tomatos and feta cheese


All of this was cooked in the wood fired oven.  Unfortunetly only got a picture of the bread.  Over all it was good.  The oven was a tad to hot and I thought I could control the timing.  It came out a bit dark and sounded like a rock when first out.  After a 1/2 hour rest though the crust was soft, the crumb was a bit soft but the flavor was outstanding.  Here it is just out of the oven.  Will try to get a crumb shot next time we cut one open.  Good thing about the WFO is we have to accept we will eat burned food for awhile and we have to keep trying to get it right.


Bhutanbaker's picture
Bhutanbaker

Flatbread in a frying pan?

Hello


This is a wonderful website, and i've been trawling in search of flat breads that might work in a frying pan. I don't have an oven, grill, toaster oven etc and am not going to be able to acquire one up here in the Himalayan foothills (I'm in Bhutan). What I do have is a gas burner and a frying pan, and I can get instant yeast, baking powder and white or brown flour. Yoghurt / curd is not available and my attempts to make it end up in with curdled sour milk. However, I may yet master the art!


 


Can anyone suggest a flat bread recipe that might work with what's available? I do miss bread ....


 


Thank you!

Bhutanbaker's picture
Bhutanbaker

Hello from Bhutan & a question

Hello


This is a wonderful website, and i've been trawling in search of flat breads that might work in a frying pan. I don't have an oven, grill, toaster oven etc and am not going to be able to acquire one up here in the Himalayan foothills. What I do have is a gas burner and a frying pan, and I can get instant yeast, baking powder and white or brown flour. Yoghurt / curd is not available and my attempts to make it end up in with curdled sour milk.


 


Can anyone suggest a flat bread recipe that might work with what's available? I do miss bread ....


 


Thank you!

PanDulce's picture
PanDulce

How to adapt a recipe for using a sponge

Hi!


I've been reading a lot of posts here and learning about bread baking. I'm new to this and I learn with every post. :) Love this site!!


I'd like to adapt a recipe my grandmother used to make. I'd like to use a sponge to increase fermentation time and develop flavor. It's a brioche-like bread and it uses A LOT of yeast! (Sorry it's in cups, it's the original recipe).


Recipe:


30 g instant yeast


1/4 cup of water


6 cups flour


5 eggs


1 can of condensed milk (the one that has sugar)


5 yolks


250 g butter


2 tablespoons orange blossom water


1 Egg (for eggwash)


Dissolve yeast in water and add 1/2 cup of flour. Let rest for 15 min. To the rest of the flour add eggs, condensed milk, yolks, butter and orange blossom water. Add the yeast mixture. Knead until it doesn't stick to the table. Ferment until it doubles. Divide in 4 pieces. Shape and proof until it doubles. Apply eggwash and bake (200ºC/390ºF)


I'd like to know how to adapt it for using a sponge. Rose Levy Beranbaum uses eggs in her sponges for brioche. Should I? How many? How do I go about the yeast? I know I need to use less yeast if using a sponge, how much? (I'd like to use less yeast anyway).


Thanks in advance


 


 


 

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