I'm super confused about how to know when a bread is properly fermented during the bulk ferment phase, before you put it in the fridge or shape it for baking. Thanks!
Yesterday I made the Soft Cheese Bread from Reinhart's Artisan Breads Every Day. He instructs to mix the onions/chives into the dough but to layer the cheese on the flattened dough just before shaping. In my case, that created a cavern in the bread where the spiral is. I'm not necessarily bothered but there has to be a better way.
Is there any reason NOT to simply mix the shredded cheese into the dough just like he has you do with the onions? Yes, this would mean you'd have cheese bits on the outside/crust, but wouldn't it also help with the enormous hole?
I just wanted to share my version of an easy weeknight pizza recipe. From start to finish this pizza is ready to eat in 2 hours. This does not require sourdough starter or a long fermentation (even though I love both of those things and believe they make a better tasting pizza). It's just a simple yeasted pizza base that can be ready in a couple of hours. Perfect for making at 5:30 for a 7:30 dinner. From start to finish this pizza is ready to eat in 2 hours.
This recipe yields two 12-inch pizza bases:
Bread Flour.............2.5 cups
I've been reading a lot of posts on this forum and have really appreciated all the help and advise offered!
I've been trying to make sourdough and had a peculiar problem on my second try. The dough developed a huge tunnel at the bottom.
My recipe is below:
All purpose 160 gm
Whole wheat 40 gm
Levain 40 gm (100% hydration and passes the float test)
Salt 4 gm
Water 133 gm
Hi! I’m a new baker and while I’ve done a couple of breads, I tried to tweak a white bread recipe. After second proofing (1h each proofing), I found the dough overproofed and tried to punch it down. The sticky dough got stuck to my fingers and became the above cobweb mess. I tried to search online re cobweb dough but want able to find any answers. Can anyone please advice what is this and what is causing this please? Your advice is very much appreciated - thank you so much!!!!
Sourdough has been my lockdown saviour!
I’m striving for the perfect loaf and recently fashioned a homemade proof box so I can regulate temperature. Since commissioning the proof box, my loaves have been over fermented, I think.
Here is my latest loaf, your opinions are welcome. My diagnosis is either over fermentation or shaping issues or both.
900g Bread Flour
100g Fine ground whole wheat
When making a single loaf using 200 to 250g of flour, based on a recipe that call for larger amounts (mine call for either 430g or 500g; or else 1,000g to divided into two 500g loaves), can you simply scale down all the ingredients proportionally and leave everything in the procedure the same, such as rising time and oven temperature? Or is there something inherent in small loaves that requires changes in the procedure?