Measuring bread machine baking pan temperature Submitted by Precaud on May 4, 2024 - 7:55pm. Spring is here... soon it will be too warm to use the large indoor oven. It's the season for min-ovens (MO) and bread machines (BM) to be used more frequently, often set up out on the porch. Over the last year or so I've tested dozens of BM's, looking for the ones that do the best job at mixing/kneading, fermenting/proofing, and baking. This thread is about the baking part. My tests revealed that most BM's are pretty ho-hum bakers, with maximum baking temps in the 255-300ºF range. This is OK for so ..read more

Matcha Strawberry Mochi Sourdough Braided Milk Bread Submitted by Benito on May 4, 2024 - 9:02am. I haven’t done this style of bread in sometime, I found a package of freeze dried strawberries in the back of a cupboard so it inspired me to use it.  Matcha and strawberries are great together.  Although I have made this style of bread before, I’d never done with with my mochi formula which uses sweet rice flour as the tangzhong.  I have to say this worked out very well, the strawberry flavour comes through with the matcha without either overpowering the other. IMG_0899.jpeg ..read more

Ginger Bread Rolls with Cream Cheese Icing Submitted by Benito on April 26, 2024 - 7:15pm. I last made these around the holidays and wanted to make them again based on comments I received.  Essentially there wasn’t quite enough ginger in them, the cinnamon was dominant the first time.  I fix that I’ve increase the ginger by 50% and based on comments from people who ate them, I think I’ve got that right now. IMG_0787.jpeg IMG_0785.jpeg IMG_0788.jpeg IMG_0790.jpeg Makes 12 rolls in a 13” x 9” pan   Ingredients Dough 3¾ to 4¼ cups all-purpose flour ..read more

My Baker's Percentage Spreadsheet Submitted by Frodough Bakkings on April 26, 2024 - 7:53am. Here is a copy of a Baker's Percentage spreadsheet I developed.   I have included a blank version and a copy of my Country Loaf Recipe. Baker's Percentage Spreadsheet Sourdough Country Loaf ..read more

increasing fermentation but still underproofed Submitted by gabev50 on April 22, 2024 - 11:50am. thank you all for taking the time to read this lengthy post and any feedback is very much appreciated. i have been baking a ton of bread the last 4-6 months and i have learned a lot, but am still struggling to execute really good fermentation.  this last bake (naturally leavened) i pushed fermentation to the max (for me, at least): 40% inoculation, 10 hrs of total fermentation. the first 3 hours the dough temp was 85, then i let it coast for 6 more hours at room temp (RT 68). it was ne ..read more

Tsoureki sweat Easter bread Submitted by ReneR on April 22, 2024 - 4:52am. As I had posted in reply to cfraenkel, this Easter I tried  to make a Greek sweet Easter bread that has eluded me so far in terms of a successful bake.  They haven't been a disaster, but also not what I had tried and liked so much.  It has a very particular flavor thanks to a combination of ground cherry seed powder (mahleb) and ground up dry mastic resin. It also has a very characteristic texture/crumb, more stretchy, chewy, and moist rather than with big bubbles and airy.  After substantial ..read more

Forkish's Country Bread. EIB Style. Submitted by The Roadside Pi... on April 21, 2024 - 3:14pm. I pretty much have this one down pat. I am now working on an unfed l, overnight room temperature ferment style. It's the early bird that catches the worm. Bake off protocol initiated. 1. Preheat sequence - T Minus 30 minutes to completion. 2. Pre bake visual fermentation inspection ✅ 95-100% of full fermentation achieved.  3. The flip ✅ 4. The Slash ✅ 5. The Load ✅ 6. Initiate steam injection ✅ Now we wait...   My goodness, how good fresh bread smells in the morning! The crumb reveal &nb ..read more

The Breads of Egypt - Barley bread Submitted by aly-hassabelnaby on April 21, 2024 - 12:02pm. Hey everyone, I've posted another recipe on my website, this time for a pocket-style barley bread we have in Egypt. This one was slightly challenging to produce a full pocket with barley flour since it doesn't contribute any gluten. Pocket formation seems to depend on a strong gluten network and I managed to get enough strength in the dough by using 50% wheat and 50% barley while pushing my oven to its maximum temperature. Check out the recipe here: Egyptian barley bread recipe Let me know if you've ..read more

Mochi Sourdough Hokkaido Milk Bread Submitted by Benito on April 20, 2024 - 6:21am. My second go at this bread that uses sweet rice flour (aka glutinous rice flour) in the tangzhong.  Read my previous blog post for details as to why this type of rice flour is especially good as a tangzhong and prolonging the freshness of bread.  You’ll recall that this rice flour is also used to make mochi, which I have made before and it also delicious so it is a good thing to have around if you like Asian treats. For this bake I fixed the hydration error that I made last time that prevented me fro ..read more

Hamelman's Sourdough 5-Grain Bread Submitted by pmccool on April 15, 2024 - 11:16am. Sometimes you get the bear.  Yes, really.  After a number of recent thoroughly edible but not very interesting bakes, I finally have one that gets me excited. Sure, I could have let the final ferment go a bit longer but ... I'm getting ahead of myself. We got home last Friday from a 3.5 week trip to Australia, New Zealand, and Fiji.  Which was absolutely wonderful, by the way.  We are happy to be back home and sleeping in our own bed after 15 flights and 11 different hotels.  Before ..read more