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Of the many zillions of inclusions they discuss in Modernist Bread, one that I'd honestly never considered was sprouted grains. Apparently I'm out of touch with the "health food" movement! Have any of you made bread with sprouted grains? Can you describe the flavor difference between sprouted versus just soaked? Right now I'm sprouting some rye, but I'm curious about what to expect from the finished product.

Dear fellow bakers, We have been baking no-knead bread at home for several years and as a family of scientists and engineers, we consistently tried to make it even more easier and convenient. We liked what we ended up with so much that, I decided to start a small company (based in Eindhoven, Netherlands) to make a new bread kit product out of it. I am seeking your help to know your opinion of the product and how the story is told. LoafNest is an improvement on no-knead Dutch oven bread making. We took perforated silicone liner designed for professional bread baking and put it into a uniquely designed cast iron casserole. With this improvement, there is no need for shaping or second raising of the bread. You just mix, let the dough raise, pre-heat, pour the dough, bake and done! So, LoafNest is a no-knead, no-mess, no-cleanup solution for convenient and practical bread making. The perforated silicone liner is from the same company that makes Silpat mats. Our liner is a more advanced version with perforations that allow radiative, conductive and convective heat to all sides of the bread. It is also rated to a higher temperature (260C/500F) With less than 5 minutes of active work that can fit into a busy schedule, we hope to reduce the entry barrier for people who are willing to make bread. Our primary targets are people who buy expensive premium bread but want to make their own premium bread at home or people who use bread machines and want to eat better bread. While it is not a primary target, we also believe this is a nice solution for experienced bakers who want to use a high-humidity, high thermal mass baking environment. You can find the details and more images on http://trfl.nl/LoafNest [still a little bit work in progress] and http://trfl.nl/loafnest-gallery What are your impressions of the product? Visually and functionally? What are your thoughts on how the story is told? Any improvement to resonate better with people who are thinking of starting to bake their own bread? Any thoughts on pricing? I would be grateful to your feedback and suggestions. I am sure, in the end, we all want more people to eat better and healthier bread. So please support me in this endeavor.

I've had the CSO for a number of years now, but have yet to actually bake bread in it. Reading through the Modernist Bread thread on this forum I see many of you are using the CSO to great effect, which is heartening. To that end, I would like to know about your experience baking bread in it – what sort of extra equipment you use (pans, cast iron? etc), what breads work the best, any corrections you find yourself making, or anything you feel might be useful to someone else using the CSO. Thank you!

Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.

If so, what was it like? Sounds similar to kouign-aman ... https://www.bbc.com/news/uk-scotland-north-east-orkney-shetland-44486529

I'm a pastry cook working in NYC. We have a seasonal bread that we do with chickpeas, garlic (fresh and confit) and pecorino. We drain and rinse the chickpeas and it was working for a while but it hasn't been consistent. Bread turns out flat. What is it in chickpeas that kills the yeast and how can we counteract the effect? I'm taking a long shot by posting but wanted to further educate myself and fellow team members. Thanks so much.

So I tried my hand at croissants for the first time in about 5 years. I used the recipe from the Bouchon Bakery cookbook. Despite the fact that I really struggled rolling them out (the dough was very stiff and resisted rolling), tore the dough layer in small patches quite a bit on the last turn, and probably took too long letting the butter get too warm, I got nice layers on the outside and on the interior and they did shatter nicely on the outside. I did not get that beautiful open honeycomb interior, however. I’d love any tips or feedback or advice anyone could offer to do better next time—thanks!

So, what is everyone doing for the pastry & baking side of Easter? I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items. My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins). And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production! ;-)

(Note: This topic was split from the Monkey Bread topic, to keep both discussions focused and relevant to the question at hand.) I made inverse puff pastry last week for "chasson aux pommes" (apple turnovers). Never made puff pastry before. Beginner's luck, turned out beyond expectations, super layers, butter, crisp exterior, tender honeycomb inerior (even without yeast!!), lightly sweet, slightly tart, it took every bit of will power not to eat them before taking them to work. Based on all the suggestions, I saved the scraps, and additionally separated them by size and shape. Seems like I can make something called "monkey bread", but I have no clue what that actually is. I've researched it, and it seems I should just bunch it up with sugar and bake... but these aren't yeasted, sooooo wouldn't bunching these up screw up the layers and make more of a pie dough squishy thing? Reading the forums, with puff pastry I can make little cookies or crackers or other things. But I'm not quite sure how to do this? They are kind of small to twist into sticks or roll into arlettes? Help please and thank you??? 🤝 For now, I've put scraps in the freezer.

Hi all, haven't been here for years, not since about the time Bourdain was stuck in Lebanon. It's been a while. But I knew it was the best place to ask a food question. On a trip to Seattle a year or so ago, we stopped at the Starbucks reserve at the headquarters. They sell Princi baked goods. There were so many things I couldn't figure out what to get, so I got a big round loaf of bread and a package of three huge crackers. The crackers were just so good, and we've been getting them on every trip. Since the apocalypse and everything, no traveling and lots of baking. I ordered some overpriced semolina, thinking those huge crackers must be semolina based. The crackers I baked were very good, but not quite the quality I was hoping for. So here are the things I could do differently--I only have regular olive oil right now, not extra virgin. That might make a difference in the richness. The recipe calls for half semolina, maybe a higher percentage would be better? I was able to roll out really thin, so that's not a problem. If anyone is familiar with those crackers and how they are made, I'd appreciate it. Maybe I'll stick around this time.

Hi all. I hope you are well. I am just into baking bread due to lockdown and need help. Ideally I would like modernist bread but the wife is not quite agreeing to that yet. So I would like some where to start for now until she comes around to the idea. After she has tasted all my amazing breads I make. I would like this to be in metric rather than imperial. Thank you

Hello everyone. I hope you are all keeping well in these strange times. I am Lee. I live in the UK and have been on lockdown since the 16th of March. Like many people I have started getting into bread from listening to the modernist bread podcast. Now i don't have the book (wife won't let me yet, but i am working on it. So I have been trying bread recipes online. I have a Combi Steam oven which I use but all my loaves end up a little sticky in the middle. I have tried a basic white bread loaf with Diax and Jim Lahey's no knead in a pyrex dish. 3 x each so far and they are all a little sticky in the middle. When I squeeze the bread innthe middle it springs back a little but could be turned into a dough ball i think. Any way, I have come on here in search of advice. Kind regards Lee

So I am gluten-free for a month anyway...along with sugar-free, dairy-free, coffee-free...and so far so good...except for the bread part. Ed bought two kinds of gluten-free bread for me to try last week at a regular grocery store in Ontario. The whole grain bread was from Little Northern Bakehouse and it was awful, both untoasted and toasted. The sandwich bread was from Glutino...now there's an appealing name...and it was even worse. Is there such a thing as a passable...not good...just passable...gluten-free bread to buy in a grocery store in Ontario? No American brands need apply...I won't be able to buy them in East Central Ontario in a small size city. Thanks.

I hope I'm pasting this in the right place. I recently moved to Lancaster, PA and have been going out of my mind looking for a great, crusty baguette. Honestly, it almost seems like no one even knows what I'm talking about! All the bread I've found tends to be white and pasty on the outside though I have found a couple places that gets it light and fluffy on the inside. What I'm looking for is what in Spain we called "Pan de Barra" and to the best of my understanding is a Baguette. From conversations I've had at a couple local bakeries they seem to hint that to make that bread requires a steam oven which no one here has (yet). I wonder if that's true or if there's some hidden little bakery out there making amazing bread that they don't want anyone to know about While I don't imagine that's the case, I kind of hope it is!

I've made Ma Lah Goh many times, and I've made up 2 for my students for tomorrow after writing their midterm exams. However, I have not made a steamed savory cake, a sponge cake anyway. I have made lobak goh, etc, but this is a sweet cake with ground pork fried with soy sauce AND fried shallots. This, according to Wei Chun Chinese Snacks cookbook, is Taiwanese style. I have some students from Taiwan, so I thought I'd give it a go and see what they think.

Today we’ve reached a milestone, the 60th edition of one of the most popular discussions that graces our forums—the eGullet Cook-Off Series. (Click http://forums.egulle...m/#entry1581324 here for the complete eG Cook-Off Index). In celebration of reaching Cook-Off #60, we’ll be discussing a sandwich that is a marriage of French and Vietnamese cultures. A sandwich that has crossed international borders and now finds itself on restaurant menus throughout the world. It’s served on fine china at white tablecloth dining rooms and it’s delivered on a paper plate out of a food truck parked in downtown Manhattan. Yes, friends, you’ve guessed the subject of Cook-Off #60-the Banh Mi sandwich, the current king of sandwichdom.

Peter Reinhart has a video course on the web site Craftsy.com if anyone is interested. He gives over 5 hours of teaching under the following headings: Lean dough, straight dough method, Lean dough, pâté fermented method, Rustic bread, pain a l'Ancienne method, Sandwich bread and soft dinner rolls, Marble rye bread, and, Chocolate babka I have watched all of the segments and really enjoyed them. I have several of his books but it sure was nice to see the breads demonstrated. The course is $40 and you are able to ask Peter questions. I have had several questions and they have been answered within a few hours. Whether Peter himself answers them or not I don't know but the answers do come under his name.

Hi Am looking for a recipe for gluten free millet bread.Most of the recipes require xanthum and guar gum which are not available here. Could anyone please help me????

Apple Quickbread This is a tried-and-true recipe for a very easy apple quickbread, taught to me many years ago by a Japanese friend. I don't know the recipe's original source. Apple Bread Makes 2 9 x 5" loaves 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 cup vegetable oil 1 cup sugar 3 eggs, beaten 1 teaspoon vanilla 4 to 5 apples, peeled, cored, and cut in eighths Preheat oven to 375F. Sift together first 4 ingredients. Combine oil and sugar. Mix in eggs. Add to flour mixture, mixing well. Add vanilla. Mix. Stir in apples. Bake in 2 greased 9 x 5" loaf pans 50-60 minutes, until a cake tester comes out clean. Let cool in pans 10 minutes before removing. Keywords: Dessert, Easy, Fruit, Cake ( RG1698 )

Mom's Irish Soda Bread Mom thinks she got this from a decorating magazine at least 30 years ago, but she's not sure. 3-1/2 c flour 1/2 c sugar 1 tsp salt 1/2 tsp baking soda 2 tsp baking powder 2 eggs 1 pt sour cream 1 c raisins (I use currants.) 2 tsp caraway seeds Mix dry ingredients. Fold in eggs and sour cream. Stir in raisins or currants and caraway seeds. Mold into a round loaf (dough will be sticky), put into a greased pan (a pie pan works well) and sprinkle with flour. Cut a cross in the top and bake at 350 degrees F. for about 1 hour or until light brown. Keywords: Easy, Bread ( RG1670 )

Gingerbread Hamantashen Nice change from the typical hamantashen. Fill with pear or apricot lekvar. 2-1/2 c all-purpose flour 1/4 tsp salt 2 tsp ground ginger 1 tsp cinnamon 1 tsp allspice 1/4 tsp cloves 1/4 tsp nutmeg 1 tsp baking soda 3/4 c brown sugar 1/2 c margarine 1 large egg 1/2 c molasses 1 tsp vanilla Mix together the flour, salt, ginger, cinnamon, allspice, cloves, nutmeg and baking soda. Use an electric mixer to cream together the brown sugar and margarine. Add the egg, mixing it in, then the molasses and the vanilla. Add the dry ingredients and mix until well combined. This will make a very soft dough. Turn it out onto a work surface, cut in half and form into 2 flat squares. Wrap each piece in plastic wrap and refrigerate for a minimum of one hour (can be done a day or two ahead and kept in the refrigerator). Generously flour worktop (I like to roll this dough out on parchment paper because it tends to stick a little as it's so soft). Roll the dough approximately 1/4" thick. Use a cutter to cut 2 to 3" circles. Place about 1 tsp. of filling in the center of each circle and fold up three side, pinching to form triangles. Place on a baking sheet lined with parchment. Bake at 350 for 9-11 minutes, until the edges are just starting to brown. Cool. Keywords: Jewish, Kosher, Easy, Cookie ( RG1666 )

Rez Bread My friend Big Lou, who pays an visit to my shop early most mornings for coffee and the latest gossip, is a member of the White Earth band of the Ojibway/Chippewa American Indian tribe. Although he's never lived on the reservation, at one-half blood he's a legal member of the band and entitled to their hunting, fishing and wild ricing rights. One of the other benefits available through the tribal government is access to commodities through the USDA food assistance programs. Every time Lou visits his relatives on "The Rez" they send him home with far more food than he can use. Last week, for instance, he brought flour, corn meal, raisins and a Trial Mix consisting primarily of chopped dates and walnuts. I try and come up with recipes using as many of the surplus commodities as possible. In the spirit in which the government made the food available, I always bring a sample for Big Lou. We hope to develop enough recipes to make up a small cookbook to distribute on the reservations. Using a quick bread recipe named from “The Bread Book” by Betsy Oppeneer called "Vi's Brown Bread", (after her MIL), I came up with this recipe: REZ BREAD (* indicates USDA Commodity) 1 c Raisins* 2-1/4 c Hot Coffee 1-1/2 c Sugar 3 T Butter (room temp) 2 Eggs (or 4 Tbl Dried Egg Mixture* + 6 Tbl Water) 2 T Molasses (or 2 Tbl Corn Syrup*) 2/3 c Milk (or 3 Tbl Dried Milk Powder* + 1/2 Cup 2Tbl Water) 1-1/2 tsp Vanilla 3-1/4 c AP Flour* (or substitute 1 Cup Whole Wheat Flour*) 1/2 c Corn Meal* 1-1/2 tsp Salt 1-1/2 tsp Baking Powder 2 c USDA Trail Mix* (or any dried fruit and nut mixture) In a Large Bowl, Soak Raisins in Hot Coffee about 30 min, unitl lukewarm Preheat Oven to 350, Grease two 8.5 x 4.25 Pans Add Sugar, Butter, Eggs, Molasses, Milk and Vanilla with Raisin/Coffee mixture. Mix Well. In Medium Bowl Whisk together Flour, Corn Meal, Salt, Baking Soda and Trail Mix. Add Flour mixture to Raisin Mixture all at once and Stir until just combined. Spoon Batter into Prepared Pans. Bake for 1 - 1 hr 15 min. (toothpick test or 190 degrees) Cool in Pans for 10 min. Remove from Pans and wrap in Foil, let set overnight SB (it's a VERY hearty bread) Keywords: Bread, Intermediate ( RG1663 )

Gingerbread biscotti I fiddled around with an online gingerbread biscotti recipe until I came up with something entirely new. The only measurements that remain the same are the number of eggs, amount of flour, and amount of molasses... Hope you enjoy them! 2 c AP flour 3/4 c sugar 3 tsp ground ginger 1/4 tsp ground black pepper 1/4 tsp ground nutmeg 2-1/2 tsp ground cinnamon 3/4 tsp baking powder 2 eggs 1/3 c molasses 1/2 c melted butter *Preheat oven to 350 1. Sift the flour, and combine it with all the dry ingredients, including the sugar. 2. In a separate bowl, beat the eggs lightly with the molasses and melted butter. 3. Stir the wet ingredients into the dry ingredients until combined. 4. Shape in two logs, and bake for 20 minutes on an ungreased pan. 5. Remove from oven, lower temperature to 275. Cut the biscotti and lay them on their side. Bake for another 15-20 minutes or until browned. Keywords: Dessert, Easy, Snack ( RG1631 )

One-Quarter English Muffin Bread This is my version of a recipe from the Book that came with my KitchenAid Stand Mixer. I call it One-Quarter English Muffin Bread because I'm one-quarter English! This bread is made to be toasted, or made into grilled sandwiches. 2 c milk 1/2 c water 5 c all-purpose flour (4 oz per cup) * 2 T active dry yeast 1 T sugar 2 tsp salt 1/4 tsp baking soda cornmeal * or substitute 1-2 cups whole wheat flour Combine milk, water, salt and sugar in small saucepan. Heat over low heat until liquids are very warm (120-130). Combine 4 cups flour, yeast, and baking soda in mixer bowl. Attach bowl and dough hook. (That's what KitchenAid says. I use the paddle attachment.) Turn to speed 2 and mix for 15 seconds. Gradually add warm liquids to flour mixture. Mix 1 minute longer. Continuing on Speed 2, add remaining flour. Knead on Speed 2 for 2 minutes longer. Dough will be very sticky. Spread dough into two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Cover and let rise in warm place, free from draft, for about 45 minutes. Bake at 400 for 25 minutes, remove loaves from pans immediately and cool on wire racks. Be sure to save a couple slices for fresh bread crumbs to make my forthcoming Meatloaf #400 Recipe, plus some bread to toast for meatloaf sandwiches afterwards! Keywords: Bread, Intermediate, Stand Mixer ( RG1549 )

shortbread Here's a simple, basic shortbread recipe that I use. 1 c unsalted butter, softened 1/2 tsp salt 1 T vanilla extract 3/4 c confectioner's sugar 1 c AP flour 1/4 c cornstarch Beat the the first four ingredients together on low speed until combined. Add in 1 3/4 cup AP flour, and 1/4 cup cornstarch. Roll out the dough to about 1/4 inch thickness. (I use cornstarch instead of bench flour, and coat my rolling pin with cornstarch too.) Cut out cookies with a cutter, place on parchment lined baking sheets (or a Silpat). Bake in a preheated 325 degree oven until the edges are just barely browned (or you can take them out when they're still pale, whichever you prefer). They're ready in about 12 minutes. I coat half the cookie with ganache. Just melt a few ounces of bittersweet chocolate with some cream and a bit of butter. Give it a stir, and then drizzle your cookie with the ganache. Keywords: Dessert, Easy, Cookie ( RG1547 )