I'm rather new to the bread making, I've only made three loaves so far but I have a question. I do not know what to do after punching down. I'll punch the dough and it sinks in the bowl and then I quickly put it on a floured surface and try to 'shape it' as high and round as I can get it.
Like many people, I found TFL in my quest to learn how to make sourdough. I had a starter going and was sure I had killed it. The advice I found here gave me the knowledge and confidence to make a starter that I've been using for months now, with ever-better results.
So I love blogging and I've recently discovered break baking. Today I have discovered this website, and it's everything I could want :) Blogging and bread! I wanted to be more self sufficent with my food and I would love nothing more than to not pay $3.00 for bread each week when I can make it myself for half that.
I have never had much success with Rye bread, and have no experience. Can anyone suggest a good true to form marbled rye recipe?
Naomi Yoheved
Hello everyone!
I'm here just to let you know that there is a new llocal flour mills just outside Thunder Bay, Ontario from Brule Creek Farms. The wheat is grown locally and stone milled locally. I have just heard about it through the local farmers market, but I am looking forward to trying it on my bread recipes.
Naomi Yoheved
Hi all! I've been one busy person what with the holidays, kids, etc. But now life is settling into a more calm and regular rhythm. So, I'm BACK!
Over the holidays, Steve from Breadcetera, and I did a flour swap (yes, it cost a fortune!). We sent each other dried samples of our starter and flour. I sent him some organic stone-ground T55 and T65 and he sent me some KA AP and bread flour. Not so much because he himself uses that particular flour, but he figured it would give me an idea of the type of flour many people bake with.
I needed some easy burger buns and these were perfect with just a few changes! Hamburger/sandwich Buns with added 12 grain KA flour and potato. I left out the gluten...original recipe from Beth Hensperger Bread Machine Cookbook. She has some amazingly good recipes in this book! These had a very nice flavor and crust with a tender crumb....great for sandwiches!
In getting started down the path of baking, I'd been having problems with dough failing to rise in the oven or the second time - so the enthusiasm of this bread comes in having the faith to cut my rise times in half sine I was using Fleishman's instant yeast. Once I did this, I was able to get the bread I finally wanted without the disappointment of a heavy, dense loaf that seemed like it should work.
I hope everyone had a merry Christmas and lovely new year celebrations!
After getting the rye sauerteig starter from Leader's Local Breads going, I have been gradually working my way through Hamelman's rye sourdoughs. I've become completely enamored with hearty rye loaves, and I feel I am getting a bit better at working with these kinds of doughs.
Rustic baguettes and ciabatta from Gosselin's formula (as described by Peter Reinhart)
Pain à l'Ancienne baguette crumb
I made these baguettes and ciabatta from the formula Reinhart says he got directly from Phillipe Gosselin. The version in "Bread Baker's Apprentice" is a modification.
