Entered six items in Baked Goods category, with the following results:
First Place Sourdough and Best of Yeast Breads Division:
Old School Jewish Deli Rye (ITJB pp. 74-76)
First Place Other Breads:
Sweet and Rich Challah (ITJB pp. 33-34)
Second Place (Rolls, Sourdough, Cookies):
Is being enjoyed at the cafe this week.
Catherine
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。
