I have a bagel recipe that calls for 2 tsp. maple syrup, but I'd like to use non-diastatic malt powder instead. What would be the equivalent amount of malt powder to replace the 2 tsp. syrup?
Hi guys, please check out my boule from Artisan bread in 5.
How do I accomplish a softer crust?
Basically, it's a no knead dough, master recipe from the book - with 1 day fridge storage. I plan on using these for my panini's and salads. One of the things I'm finding is that the crust is really hard and probably will be too hard to pull and enjoy a sandwich.
take advantage of Leap Year and get shopping .
Hello all at The Fresh Loaf. Here is yet another installment I have written from another site I use and share valuable information. I am happy to share with you all and welcome your input. This it the article written after putting my big boy bread britches on, sucking it up... and buying a book.
The Quest for Better Bread part 2 (and book review)
Weizen Brotchen - German everyday wheat rolls.
Hello my friends at The Fresh Loaf. T here with another idea for you to try with your favorite pizza dough. This article was written back in 2012 and I have since become a much better bread baker, but don't be surprised that I used Store bought Pizza dough *GASP*!! I hope you enjoy!!
More bread than banana, this one. It contains a bit of everything in terms of the flour, dark rye, whole spelt and whole wheat. The banana flavour is very subtle.
Being so soft and moist from the fruit, it did not keep its shape and spread out a bit. From one of my favourite bread blogs https://www.ploetzblog.de/2015/12/19/bananenbrot/
If you are an Elvis fan, you will enjoy it with peanut butter.
This is my version of Spanish bread, a popular local bread that almost every corner bakery has. A TFLer already posted this. Despite the name, I really don't know if it is Spanish in origin or if it has anything to do with Spanish cuisine; I read it was called as such because it was the Spaniards who taught us to make bread.
My search for a ciabatta style loaf had lift off today. Here is the fully proofed loaf prior to baking:
I changed only two things. First, after the letter folds, I gently pinched the sea closed on the side and end.
Ok, I've been posting a lot.. but I'm just too excited about this loaf. This is everything I'm looking for in a sourdough loaf. I roughly used the recipe at theperfectloaf.com
I used significantly more levain than he called for cause I had it leftover from making Ken Forkish's field blend #1 (see pictures below) so I decided to use it in a mostly white "pure" sourdough loaf. What a cool feeling to leaven purely with wild yeast!
