Blog posts

Gluten free bread

Toast
Masterofnothing on 19 Apr 2013 at 00:30

Hi All

I am new to bread making but want to make a gluten free loaf that doesn't turn out like a brick!

 

I am wondering if I can use yeast and baking powder to make it lighter - as there is no gluten to "stretch" and lighten, no kneading is required.

 

Help?

My greedy baguette with sun-dried tomatoes, pine nuts and olives

Toast
Jerrywatts on 18 Apr 2013 at 22:52

    I made this bread because my whole family love Italian food and baguettes and homemade sun-dried tomatoes are just heaven! I dry them in my oven and soak them in olive oil with Italian spices. I use them in everything and one day I heard someone was using them in bread and I designed this recipe so I could put everything I love in it.

Kaiser Rolls & Pate Fermentee

Profile picture for user Bluwberry
Bluwberry on 18 Apr 2013 at 05:12

I'm a "newbie" to baking, got Reinhart's "The Bread Baker's Apprentice" for 2012 Christmas gift which seems to be a great book for beginners.  Reinhart says '"You can keep this (Pate Fermentee) in the refrigerator for up to 3 days ...".  If you are not going to use it until 4 days should it be frozen in that first three day and then unfrozen, or just go the 4 days in the fridge?

50% Australian white spelt sourdough with Chia seeds, sesame seeds and cranberry

Profile picture for user evonlim
evonlim on 17 Apr 2013 at 06:23
hello everyone, been busy with work and family. of course i do bake as usual for friends and family and myself. just have no time to sit down and have a clear head to write. everyday, i do read all the new blogs that all of you contributed. it is a joy to read. here, i share a recent bread i baked.. 50% organic Australian white spelt sourdough with seeds n cranberry. happy baking evon

How to deal with monsters

Profile picture for user Juergen Krauss
Juergen Krauss on 17 Apr 2013 at 05:37
Having got a bit into baking big miches recently (Hamelman's Miche Pointe-A-Caillere and Shiao-Ping's interpretation of Gerard Rubaud's formula), one of the big obstacles I faced in my home environment was to transfer a 2300g loaf into the oven. Here is how I managed to do it: 1. The shaped dough (2300 g) sits on a couche

After Shaping

Spring Levain

Profile picture for user Our Crumb
Our Crumb on 16 Apr 2013 at 13:06

Springtime is outdoor time.  Meaning less baking time :-(.  So I'm pleased to have worked up this 36h labor-lite levain.  It has very satisfyingly complex flavor, surprisingly light crumb and an irresistible crust when baked boldly.  Prep is facilitated by using the same flours (a modified Rubaud mix) for both levain and dough.  Many thanks to Ian(ArsP) via PiPs for novel (to me) process pointers.

Click the table below to go to a working Google spreadsheet

Subscribe to Drupal blog posts