Italian Tuna salad on sourdough toast Submitted by The Roadside Pi... on March 10, 2024 - 11:52am. Italian Tuna salad (Green, White, and Red)  enjoy the pictorial recipe ..read more

ReneR on A biga game changer Submitted by GaryBishop on February 18, 2024 - 5:43am. ReneR posted some interesting results on sourdough bigas in an old thread. I'm linking it here so that more may see it. I think it would be better to comment over there. https://www.thefreshloaf.com/node/68024/biga-controversy#comment-530223 Gary ..read more

Making the Pan de Mie from the perfect loaf, but had to refrigerate my dough after mixing. How should I proceed from step 3? Submitted by moosespectacles on February 6, 2024 - 3:07pm. It was getting late and I had to put my dough in the fridge before the first bulk ferment, and it's been almost 24 hours. I haven't done any folds yet, so how should I proceed? Any help will be greatly appreciated!    https://www.theperfectloaf.com/pain-de-mie ..read more

Russian Dark Rye - Borodinsky Bread (after eatalready) Submitted by Borqui on January 29, 2024 - 4:58am. Russian Rye – Borodinsky Bread (after eatalready)   I discovered these aromatic, sweetish, malty breads when I started in the early 2000’s going kayaking with my kids the small, wild rivers in rural Baltics and Belarus. Grocery shopping on these rivers being extremely scarce and few and far between, we would hit small country mom and pop stores sometimes after a week to ten days from the previous one. Often the only bread they had was one of these dark rye, pungent, heavy, moist brea ..read more

Panettone -open crumb Submitted by len on December 24, 2023 - 1:50am. Hey friends,  For the last two months I have been working with Levito that I bought from Italy.  Feeds him with panettone flour.  They hit a triple in three and a half hours and recently also with a normal ph 4.17-4.25. I also use professional recipes (Roy,giorilli and others).  The initial dough triples + within 8 hours.  Final proofing-4/4.5 hours.  The whole process works great and gentle but I still don't get the open texture I would like  Can any of you please give me an answer a ..read more

Japanese Milk Bread & Fruit Sandwiches! [食パンとフルーツサンド] Submitted by chocoberrie on December 11, 2023 - 9:28am. Hello friends! I wanted to try making Japanese milk bread again, but this time, a new recipe that recommended aggressive kneading. This recipe says to use a KitchenAid mixer and turn up the speed to 4 and even higher to speed 6 during mixing, but I didn't want to have to hold it down on the counter, nor worry about damaging gears. I tried using my Ankarsrum before, but the resulting dough was sticky because I was worried about over kneading it. After a lackluster result, I wa ..read more

Sourdough Starter from the frig. Help! Submitted by Dougherella on December 8, 2023 - 3:40pm. I am starting to learn how to make sourdough bread. I have been learning from a YouTube channel called Gluten Morgan. I have questions about the starter. I made it in 5 days, and the first loaf tasted great. I put the starter in the frig and then pulled it out a couple of days later to make a new loaf. I removed some from the jar and let it warm up. I did see some bubbles, but the float test failed. I added more four and water then waited overnight and still had a fail. Then I set it in a warmer ..read more

Freezing Focaccia Submitted by Pepperdog on November 30, 2023 - 5:37pm. If I make Garden Focaccia bread, will it freeze and reheat for the person I’m gifting it to ..read more

Need some thoughts on what cause crumb to have sticky mouthfeel Submitted by ws.hicks on November 25, 2023 - 8:36am. I just baked a few recipes over the weekend and this morning, an unexpected comment came from my wife and I'm trying to pin point what caused it. She commented that there is some sticky mouthfeel to my bread that she don't particularly like, and it was something the commercial breads don't have. There were three variety of breads this morning and one of them particularly has less sticky mouthfeel than the other two. They are all adapted from the same base recipes of m ..read more

Cycles I don’t have Submitted by MzCris on November 10, 2023 - 10:03pm. If I don’t have a sweet cycle on my machine, what do I use? I am making panettone    ..read more