I've taken up bread baking again recently, and I'm trying to improve my skills. One thing that still eludes me is how to get a less dense wholemeal loaf. I kno
My mom's bread making bread process is to let the dough rise before kneading. She mixes well, then lets the dough rise, about one hour. After that, she kneaded
If I prepare yeast bread dough, freeze it after the 1st rising and shaping, then thaw it and let it rise again before baking, can I then freeze the cooked bread
I'd like to bake my own bread now and again, but timing things like proving and baking around a regular work day make it practically impossible. I'm not going t
The book that came with my bread maker machine has bread ingredients and quantities in the back but I note that they aren't very consistent in terms of quantiti
I decided to make a 2.5kg sourdough to make bread and pizza out of it. I used the following formula: 76% hydration, 2% salt, 20% of starter (100%). I mixed the
I make bread once every 2 weeks for lunch. Is it best to freeze, them slice as quickly as possible and get back into the freezer. Or slice then freeze. Which on
I am ready to do the final rise before baking my bread and I realized I didn’t get the hydration up to where I would like it. Can I just knead the extra w
I have one of these fancy french baking books that says that the sourdough needs to be feed with a 2:1:3 ratio of water, starter and flour. But a lot of videos
I am in the process of creating my sour-dough starter. I've been mixing in water and "strong bread flour" around a 1:1 ratio (100g of each, slightly more water
I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something ha
I am trying to make baguettes. I didn't really follow any measurements, but my ingredients are: 1:1 all purpose and wheat flour, salt, water, instant yeast. I d
I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegrap
Im using cast iron baking tins for my bread recipe (just standard whole wheat flour, yeast, salt). I notice that after baking the bread it will have black spot
I've never seen mold look like this before. I've also never noticed these on my bread in the past. I Just bought this loaf of white bread two days ago so it sho
So I have to make bagels tomorrow. For 50 lbs of flour the recipe calls for 2.5 lbs of this super bagel mix which my boss forgot to order. Tasting it its most l
I keep fresh dough ball in the refrigerator for 6 days to slowly ferment. I bake pizza in conventional oven at 245C for 6 minutes. On the 1st and 2nd days they
What is the exact temperature of water for the foaming of yeast while baking because when i use cold it is does not activated similarly on hot water.
I have tried making sourdough starters from gluten free flours directly but get very little activity. If I use the potato starter recipe to make my sourdough st
When making bread during Ramadan, I can't taste the flour. Is there a known ratio of salt to flour when making bread?