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 Submitted by subfuscpersona on November 14, 2011 - 7:31am Soak OR grind flax seed for bread?When adding flax seed to bread, is it better to grind it into a meal (using an electric coffee mill) OR soak it in water? Which method makes the flax seed nutrients more bioavailable? Which method better reduces the tendency of flax to interfere with gluten development? I've spent countless hours searching the web with no definitive answer. Here's the gist of what I've found... > Recipes from professional bakers commonly recommend soaking flax. (However, this may be a result of their background - it is hardly cost effecient for a bakery to be grinding their own flax meal on a daily basis, it's much easier and less labor intensive to use a soaker.) > Bloggers who are home bakers sometimes soak, sometimes grind. There's no concensus. > Nutrition mavens tend to recommend grinding over soaking but never give any valid, verifiable, scientific reference(s) for their preference. If I can't find independent research that supports their claims, why should I trust them? If you can enlighten me - especially if you can give me references to solid articles in peer-reviewed journals that I can access on the web - I'd love to hear from you. Thanks in advance. Submitted by Lancmanc on September 18, 2011 - 8:01pm Baking for one ?Hello everyone, I am new to this site so please bare with me !!!. I have just purchased a microwave/convection/grill/breadmaker and I am delighted with it on all functions, but the recipes for bread are a bit dismal to say the least. As I am cooking for one I am looking for a small everyday loaf which smells good and tastes better ?. When I was a boy I visited Northern Scotland and tasted their morning rolls, the taste has stayed in my brain all these years, does anyone have a recipe for these and is it possible to use the breadmaker to cook them ???. Many Thanks, Lancmanc
 Submitted by bencheng on May 24, 2011 - 2:44am Sun-dried tomato and cheese loaf with sourdough leaven
My sourdough starter has been in the refrigerator for a week and decide make some good use of it by making a loaf. I used the Basic Savoury Bread Dough from Andrew Whitely's book Bread Matters. The original recipe call for a sponge using fresh yeast but I decide to use my sourdough starter to make a leaven. I also added a little bit of instant yeast to my final dough because I don't think I have time to wait for the final rise without the help of yeast. I was pretty happy with the final result. The sponge I made this sponge early in the morning before I go to work and leave it on the counter for 10 hours. The final dough The filling.
http://afterhoursbaker.blogspot.com/2011/05/sun-dried-tomato-and-cheese-loaf-with.html
Submitted by mrmambo on March 25, 2011 - 5:20am Help Needed: Increase height for Po-Boy Loaf recipe
Hi:I’m looking for a way to increase the lift in my home-baked po-boy loaves.I’ve been using this recipe, from NOLA.com; it’s based on Lee Bailey’s great recipe: It works well, but is about twice as dense by weight as the real Leidenheimer loaves I brought back from New Orleans recently. Tuesday I went to their site and tried to construct a recipe based on the ingredient list and Nutrition Info: It worked okay, but is only about 1” high when the real stuff is closer to 1.5”. Plus, mine was only 11” long instead of 12”, so it really needs to be taller/fluffier. My attempts at home-made dough enhancers Included adding (to the 65g of KA bread flour per 12” loaf):
Their ingredient list shows wheat gluten plus ammonium sulfate and calcium sulfate as “yeast nutrients”, hence my attempts at dough enhancing.
Part of my motivation, too, is to get the calories down; the NOLA.com recipe is about 360 calories per 6” loaf vs. only 150 calories for the same from Leidenheimer. Any advice would be much welcomed; I can provide any details you seek. Thanks! -Mark- p.s.: Here was Tuesday's attempt; list of ingredients and baking %:
Submitted by jennyloh on March 22, 2011 - 6:49am Milk Loaf using Pullman Pan and Water Roux StarterThanks to Yippee for her recipe, I managed to do this soft white milk loaf. Obviously I didn't read the instructions properly and end up with 1 loaf of bread which I could have split into 2. Anyhow, I believe I will make this bread again. I can't find the link to upload the picture here, somehow it disappeared on me occasionally. But here's my link to what I was referring to. I will try again to upload the picture the next time.
Submitted by Syd on March 1, 2011 - 7:08am White Sandwich Loaf
Poolish 250g all purpose flour Mix together and leave for 12 hours. Dough 300g white bread flour [Hydration = 69%] Scald milk and add butter and salt to it. Stir until dissolved. Allow milk to cool to room temp. Add to poolish, then add dry ingredients. Knead for 5mins - rest for 5mins - knead for 5mins. Allow to proof until doubled. A stretch and fold half way through fermentation is necessary not so much for gluten strength, as it is to degas the dough. Pre-shape. Shape and put into a two pound tin. Let it rise until coming about an inch over the top of the tin. (My tin is a 10x19x11cm 900g loaf tin). Bake at 230 C with steam for 15 mins and without steam at 190 C for 35 mins. Remove from tin for last 10 mins .
This loaf has a crisp crust and a tender, moist crumb. It toasts very evenly and makes a good sandwich. It keeps well, too. Syd
Submitted by johannesenbergur on February 2, 2011 - 11:11am Yogurt Carrot Bread (so soft and light)Been experimenting a little lately, and so far this is the recipe I'm most satisfied with. Baked it twice already and it's been amazing both times.
200g wheat flour Peel the skin off the carrots and use your peeler to finely slice bits of the carrot. Chop the carrot slices to reasonable pieces, quite small. Mix the yeast with the tepid water as usual, add the sugar and salt and mix everything. Add the yogurt, make sure it's about room temperature, if it's too cold, microwave it for a few seconds, add the oil as well. Get your flour in the bowl, add around 100g at a time and mix with a fork for as long as it makes sense. Get your hands in and start the kneading. The entire dough needs to be kneaded for approximately 10 minutes. While kneading add the carrots, little by little, so they get into the dough. Get the dough into a bowl and let the dough rise for 6 hours (should quadruple). Get the dough out and handle it really carefully, shape it into loaves or rolls and let it rise under a moist lukewarm clean towel for around 2 hours. Get your oven to maximum temperature, place the bread in and turn the heat down to 200°C. Bake it to taste or until golden brown. If possible spray milk on the loaf/rolls every once in a while. If possible, use steam while baking. Expect incredibly light, fluffy and tasty bread.
*They are not supposed to be this burned  Submitted by AnnaInMD on January 27, 2011 - 7:23am Steam insert in a loaf panHas anyone tried this loaf pan suggested for yeast breads ? http://www.csnstores.com/Anolon-54715-ANN1376.html anna Submitted by djmorrow on December 12, 2010 - 1:43pm bread machine problemI bought a Food Network bread machine and the bread is not coming out right. I have searched for a way to contact some form of support, but they don't seem to offer it. My bread machine basic setting defaults to 3 hours, which seems to me to be too short. Even using recipe from the manual, and also using other bread machine recipes, the bread does not rise properly and a 2 lb loaf comes out about the size of a 1 lb loaf, and too dense. I have tried 5 loaves and only one of them came out sort of OK. Any advice or pointers to where I should look for info? Thanks much Submitted by freshbaker86 on November 29, 2010 - 9:46am feeding dough?Hi
Im new to the forum and bread making, but I worked for a guy at the weekend making pizzas and he gave me the left over dough. He said feed it tonight and every few days with flour and sugar or honey and it'll survive as long as you want it, just break off bits when you want it. So far its lasted a week and it seems fine (made pizza bases with it yesterday and they were lovely), but he didn't mention ammounts or anything else, just pretty much what i've written here. I am fascinated by this idea and want my dough to live as long as possible. So any advise or tips would be grateful. Also advise on what to look for if it dies?
Many thanks
Sam |
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