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Well, I am happy as punch with the latest version of my multi grain challah bread that is baked at 450F and steamed in the oven for 20 minutes -verses the cloche.  But, I am disappointed I was not able to control my experiment to find out if the cloche or oven steaming method was better.  The higher temperature worked best for both but, this attempt, the bread rose much higher and faster than the Wagner Ware loaf even though  both were identical in every way.  The only thing I can think of is that the starter, which was the same for eac

The best recipe collection (bread, rolls and snacks) of German bakers' magazine, "Allgemeine Bäckerzeitung", supplied the formula for my third "fair baked" bread.

A heavy weight, scaled for 21 loaves, with selling points, marketing tips, production cost and time calculation, including sales tax (7%) and even a suggested retail price (1.83 Euro). The production steps are briefly listed - no need to explain to professionals what they do every day.

Hi

A while back I baked a raisin and rosemary loaf and it came out quite well, and the flavour was quite excellent. I have only been baking for a year now and from that year I have gather one opinion. I have still lots to learn.

Ok, so i got struck with the baking bug about a week ago and since then i´m obsessing about figuring out how to bake my own bread...

so far i produced together with my wife 4 lovely, tasty bricks of bread, what went wrong?

story goes as such...

first bread was made utilizing the formula from lesson one on this here website, measurements were way off since i don´t have proper measuring tools (ie cups and spoons) so this was very much freestyle bread you might say. i stuck some sesame and flex seeds in there also.

The Humble Rusk

I've never been much of a political animal. But ever since you, Mr. Job Cohen, former mayor of Amsterdam, were called upon by national politics and gave up your position, there has been a growing unease within me.

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Back in October, 2011, I baked a pugliese-type bread I enjoyed a lot. (See Pugliese Capriccioso) I gather from various TFL comments, a few other bakers have baked from my formula with good results. However, I wanted to bake this bread again using a more authentic biga rather than a liquid levain and at a somewhat higher hydration. Today, I did.

Hello,

I’ve really been enjoying baking over the last few weeks, with local flour and eggs.
Here are a few things; I'll try to keep it short :^)