Flat round loaves
Hi,When using the no knead sourdough bread receipe, my round loaves are flat. The bread rises well in a beneton but does not rise after placing the proofed loaf in the la cloche which has been heated...
View ArticleDense Loaves Help??
I have just begun baking bread and I keep having the same problem - dense loaves! I use the amounts called for, knead for the correct amount of time, let them rise longer than the recipe says, and I...
View Articlel = (f + 1)n alpha baker needs beta help
I'm having a discussion with myself here regarding a formula I found to calculate layers in laminated dough.l = (f + 1)n L being # of finished layers, F # of folds and N being the # of times the dough...
View ArticleInternal Temps of bread (not exactly advanced)
Dont think this counts as advanced, but didnt really know where else to put it.I am about to invest in a probe thermometer to measure the internal temps of my bread during cooking. I was wondering if...
View ArticleScoring and baking cold dough
Hi everyone. I am in desperate need of some brilliant assistance by anyone who can truly help. My dough is 68% hydration with 40% prefermented flour [fully active starter]. We bulk ferment for two...
View ArticleLooking for any help regarding New Technology in bread baking equipment
Hey, I was just wondering if anyone had any good links or info about new technology in baking equipment, I should also specify this is for plant bakeries. An example is Liquid-fed MDD mixers. I am...
View Articleexceeding dough temperature in mixing bowl
G'dayCan anyone tell me what happens to dough exceeding 32 degrees Celcuis while being mixed.Is it true, that, the hotter the dough the less water it can absorb and what is happening with the gluten...
View ArticleMontessori school bread program
Hi guys, Working on a bread program for a Montessori school and could use some input from the community. We have a healthy, robust starter and we are using it to make bread everyday. I will list the...
View ArticleSad Day at the Bakery :(
I know some of you have been following my posts since before we were legal (Eric, David, Pat, Paul, Mini O, Floyd of course, and several others). A few months ago I shared the happy news about the...
View ArticleFactors that impact the "airiness" of a loaf
I'm trying to get an understanding of the factors that impact the "airiness" of a loaf (where a "dense" loaf is a loaf that's not "airy"). The recipe I use primarily is an adaptation of Reinhart's...
View ArticleControlling fermentation time through yeast quantity and dough temperature.
Firstly, the author of this post is not a professional baker, rather an enthusiast. Professional bakers have adherent routine, knowledge, tools and experience to control the outcome of their product....
View Articleconversions for brands of instant yeasts
The only instant yeast I can buy is Fleishmann's bread machine yeast. I have used it quite a bit for bread machines but am now starting BBA. I have consistantly read that for long rises SAF Red star...
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folding and oven spring
Hello,I make Chad Robertson's country loaf with a sour dough starter very regularly. I have gone through some what of an evolution in oven spring. At first I did not seem to get much or at least what...
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