After our last crack at buns that was a ADY poolish / YW version found here:
http://www.thefreshloaf.com/node/33585/yw-poolish-hot-dog-buns
we decided to try a YW version only that also included a Tang Zhong portion of flour with the intent of further softening the crumb.
Peter Reinhart's Multigrain Struan Bread
Reinhart's Crust and Crumb was one of the first baking books I bought. It introduced me to the basic concepts of bread baking. It was the first cookbook I had encountered that dealt with the science underlying the techniques described. Never mind that some of what Reinhart wrote in that book was not exactly correct, and some of his terminology was idiosyncratic. I didn't know better at that time, and the book inspired me to learn more and make breads I wouldn't have attempted otherwise.
Cherry YW Sprouted winter wheat SD with roasted balsamic strawberries, Japanese toasted sesame seeds , purple carrot and black mission fig :)
exchanged a loaf of my sourdough bread with the organic shop for a bunch of organic cherries ( which were considered not in good condition) i tot i could cut them up and make cherry YW. it turned out very bubbly :) this cherry thing had been stuck on my head for sometime since Ian's beautiful very very cherry bread post.
I've been playing around with enriched dough lately. I modified my sweet dough formula from here, basically replacing 1 egg with milk and decreasing the amount of butter slightly. I should note that I have been Inspired by many recipes and photos for Hokkaido Milk Bread using tangzhong (including Floydm's).
Tangzhong
20g AP flour (I use King Arthur unbleached)
Hello fellow bakers,
I'm in the early stages of researching what it will take to open a small (100 loaves/day) craft bread bakery. I would be grateful to anyone who has had direct experience with such an endeavor, or anyone who can point me to resources for such things as commercial ovens, mixers, and other equipment/supplies. I'm considering gas or electric with steam injection but am unfamiliar with size and brand recommendations.
Thanks in advance to anyone who can help.
Steve
I haven't used my Bell LaCloche in quite sometime. It is one my favorite pieces of baking equipment and one I don't feel I wasted my money on...which I have plenty of those.
I had a single large boule of a 'Basic 100% sourdough'. The formula I used with some minor changes is from 'Northwest Sourdough's' bread site.
I pre-heated my regular oven and BLC. It baked up one lovely, crackly tasty loaf as always and didn't take as long as heating up and baking on my oven stones.
Steam buns are very popular breakfast in Taiwan. This can be used as 'sandwich bread' to make sandwich with scrambled egg, cucumber, mayo, ham, dried pork crisp。
I'm seeking brave enough people to try a new recipe tool I've made.
It's a recipe editor that supports multiple stages, scaling, servings and the most important (I believe) nutrition data analysis based on USDA's NDB research. It allows the user to create a nutrient data report by selecting freely from a list of nutrients. I have included a recipe sample for testing only, I never made this bread actualy! Please understand that this is not fully debuged yet, so some errors may appear that I would like to know and fix them.
Hello! I've been a Fresh Loaf reader since 2008, when my husband, Dado, introduced it to me. Together we're the team (TFL handle bagel_and_rye) who post about the activities of Chicago Amateur Bread Bakers from time to time. This weekend I finally got around to creating a TFL blog all my own.
. . . bake on a day like today. I baked cheese bisquits from PR's ABED. I'm afraid I haven't had much appetite these past few days as the southern half of my province, my town and immediate nieghborhood have bee hit hard by record flooding. My first thought was to bake something up for the troops in the 'hood, but they were gone by the time these were out of the oven.
The first photo shows my home on Grotto Road, Canmore, Alberta, Canada, looking soouth east:
