Blog posts

 This is a KAF formula. All weights are in grams and this build nets a single 810 g. loaf:

My friends finally convinced me to sell them my bread so this is my first batch of loaves for this endeavour. I am charging them just enough to cover my costs to supply them and the soup kitchen with bread. Of course, do I stick to the tried and true! Nope! I had to change a few things and was rewarded with overproofed loaves. Serves me right!

The Bread Blog- NCOG Bread

Due to heavy involvement in one project I am recently not very active in writing at TFL because I really have no time. However, this dos not mean that I am not baking.  

 I love making and eating English Muffins.  They are so versatile and freeze well.  I usually keep 4-5 out and freeze the rest and toast them as needed.

This is similar to the last batch I made, but this time I used Rye instead of Spelt and I added some roasted potatoes.

I was very happy with the final result.  They were a little wet and I had to use a lot of bench flour, so next time cutting back on the water slightly wouldn't hurt.

The crumb was perfect for English Muffins and they toast up real nice with a smear of cream cheese :).

Roles:

Alex-Blogger

Nicole- Chemist/Baker

Cross- Photographer

Recipe:

Makes three large pretzels

1/2 teaspoon instant yeast

1/2 tablespoon malt powder or brown sugar

1 1/4 cups all-purpose unbleached or bread flour

1/2 teaspoon salt

½ teaspoon oil

1/2 cup warm milk (approximately 110 degrees, which is 1 minute in my microwave)

Procedure:

Piper, Kira and Emily

White Bread

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Materials-

-One ziploc bag

-Measuring cup

-Teaspoons and Tablespoons

-Medium sized bowl

-Small pan

-Cookie Sheet