Whole Wheat Tartine +/- | The Fresh Loaf

With cold weather settling in I’m spending more time baking.  I decided to make some whole wheat bread inspired by Tartine’s version. It has about 60% whole wheat, 10% whole spelt and 30% all purpose unbleached flours. It has about 83% hydration and I added 5% wheat germ. 10% levain was used and I overnight-ed […]

Ur-Brot | der brotdoc

Im Nachgang zu meiner Rezension des Brotbackbuchs Nr. 4 hat meine Familie mit großem Genuss die daraus gebackenen „Honig-Salz-Brote“ verspeist und mich geradezu bedrängt, sie nochmal zu backen. Es ist im Grunde ja auch faszinierend. Ohne Zugabe eines klassischen Triebmittels reift dieser Teig innerhalb eines Tages zu einem mehr als gelungenen Schrotbrot heran, das eine […]

Newest loaf

Newest loaf Submitted by bakerman1962 on December 9, 2019 – 12:46pm. White with WW, Semolina and Rye Source link

Help with achieving croissant structure, please

I’m a professional baker, recently moved to Thimphu, Bhutan. Used to achieve perfect croissants with beautiful honeycomb back in Mumbai, but despite multiple attempts, I’m just not getting the same results over here. Below is a full breakdown of my recipe and method, please tell me where I’m going wrong. Bread flour (White Swan brand) […]

Couronne Bordelaise | The Fresh Loaf

I made this before using Eric’s instructions here: https://breadtopia.com/couronne-bread-ring/ Today I used a recipe and method according to Eric Kayser. I think it’s this book  (The Larousse Book of Bread ). The method is somewhat different but the result nonetheless appealing. Tom Source link

80% Sprouted Whole Spelt | The Fresh Loaf

Hey Danny, Perhaps I’m figuring things incorrectly – it was about 14 hours total from the time I mixed the dough (around 6:30-ish pm) until the next morning, around 8:30 am, when I scraped the dough out of the bowl for pre-shaping. That includes the one hour of letting everything sit, and the two hours […]

Seeded sourdough with an oops!

I started out to make Ru’s seeded sourdough which I love.  I ran out of levain (didn’t calculate properly) so added in the left over from the first refreshment of the refrigerated starter.  I am not sure how much water I added to it to thin it from 66% hydration – a dumb move as […]

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