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  1. Host's note: this is part of a large topic that has been split into smaller segments to reduce the load on our servers. The previous segment may be found here: The Bread Topic (2015-2016). I've been trying to settle on a formula for a nice, basic, no frills sourdough which my friends (with zero interest in whole grains) can enjoy, and I think I've found my winner in a country white (10% w/g spelt) with 80% hydration. Mild, mild sourness despite the 12 hour cold proof. I want to try holding back some of the water to see if I can achieve better loft, but otherwise, I am happy
  2. I have a whole loaf of bread that went stale due to poor storage technique. Rather than bin the whole thing, which would result in a lot of angry self-judgment, I'd like to do something with it. My immediate thoughts are a bread salad like panzanella, or a soup like gazpacho, although good tomatoes are not out here yet. I was trying to amuse myself with listing all the other uses for stale bread. I thought of: Bread pudding bread crumbs croutons What other uses do you find for stale bread?
  3. HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread. ***** Figured I don't need to dump all this into the contest thread - so I'll post here. My journey to making my first MC loaf. Her's the poolish after >12 hours: Not pictured - water with yeast in it below the bread flour and poolish That went into the mixer and not long later I had a shaggy mass: That rested for a while - then mixed until medium gluten formation - a window pane that
  4. Does anyone know if using a high-protein flour, rather than AP flour, in a quickbread formula could create a gummy texture as a result of the protein slightly developing as it absorbs water? I was attempting to reduce water activity in the formula by using flour with 14% protein rather than 8-10% protein. Am I out in left field on this one?
  5. I've had my bread machine for about 2 years and love it - I love how quickly I can add the ingredients and a few hours later, I have a nice smelling house and often tasty loaf of bread. I don't remember buying a loaf of bread in these 2 years! Having followed numerous recipes, I feel I'm ready to get creative and try to devise my own combinations. But I'm scared - scared of wasting vast quantities of ingredients on recipes that fail to rise or are too stodgy. So, having seen the expertise available here, I was wondering if anybody can give me some tips on what ratios to absolu
  6. Couldn't find a topic devoted to sourdough discard cooking, so thought I would start one and see how much interest it would generate. Moderators, if there is a topic, please merge. Recently I have begun making sourdough bread and am caring for a sourdough starter. Since there is currently some difficulty finding flour (due to COVID-19 related supply chain issues, etc.) I don't want to throw out any of my sourdough starter. I am also following guidance from King Arthur Flour and Cooks Illustrated for working with a small sourdough starter (10 g. flour | 10 g. water | 10 g. sourdough
  7. I had an Italian stlye cracker-crispy flatbread at a restaurant called Brio (a chain) a couple weeks ago. It was covered in rosemary, sesame seens, flaxseed, and I think there was some sort of cheese on it very lightly. I went nuts over it, so I have been trying to duplicate the recipe ever since, with mild success. If anyone has tried the same flatbread and has a similar recipe or any cracker recipe that you're really fond of, please post. I really hate bread, but I've started getting into crackers, so I can always use some more recipes. Thanks!
  8. 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 downtow
  9. 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 b
  10. 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
  11. 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 li
  12. How do you know when a homemade sourdough starter is ready to roll? I made the sourdough starter briefly discussed in the intro to Classic Sourdoughs by Ed Wood. It was 1 1/2 c. flour and 1 c. water sitting out at room temperature. After about 2 1/2 days (I stirred it down twice a day), it was about like bubbly muffin batter so I fed it with 1 cup flour and 1 cup water. Then it bubbled up to about twice the volume. In the book he says it is ready when you have one to two inches of foam on the top. Now I'm thinking beer foam or something like that. Instead I have a bubbly muffin batter. It is d
  13. Blueberry Buckle, Banana Bread, Banana Coffee Bread, Boston Brown Bread and Prune Nut Bread. Cornbread, Corn Fritters and Corn Spoon Bread. Ginger Muffins, Hawaiian Muffins and Swedish Timbale Cases. All these recipes come from my cherished 1968 edition of the Better Homes and Gardens "New Cook Book." But the popularity of "quick breads" hasn’t faded over the decades. By definition, quick breads are basically breads that are leavened with baking soda or baking powder rather than yeast. And "quick" breads eliminate the need for waiting hours for the yeast in traditional dou
  14. 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 ove
  15. 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 bette
  16. 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
  17. 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!
  18. If you had a choice of one bread baking book (artisinal) which would it be? OK. You can have 2 choices. Thanks, Joe
  19. Ankarsrum, the Swedish mixer of many names: Electrolux Assistent, DLX, Verona, Magic Mill... I understand a few eGullet folks have these, or have had. Mine came this afternoon. From what I've read, mixing procedure with the Ankarsrum is different from mixing with planetary stand mixers. At the moment I need advice specifically with whether I should use the dough hook (with or without the scraper arm) or the roller attachment for my bread. The Ankarsrum manual says to use the dough hook for dough with between 1 and 1.5 liters of liquid ingredients.
  20. (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. Se
  21. I want to make a gingerbread dessert for Christmas dinner. I don't want cookies of people. I don't want a house. What I want is a gingerbread that is like a sheet cake. The bread part seems pretty easy. Looks like it can be made like a quick bread. Cook's Illustrated has a recipe in my copy of 'Baking Illustrated'. I can use that, but am open to other suggestions. But once I have the cake, how to serve it? I gotta do more than put a slice on a plate. I think I need some sort of sauce. And some sort of "creamy thing". Ice cream? Or maybe just whipped cream? Finally, a garnish of some s
  22. Am hoping for some help here. Have found an old Margaret Costa recipe I want to try, but it gives a weight for fresh yeast (something mad sounding like 1 oz - but will double check!). However - I tend to work with those packets of fast action dried yeast you can buy in UK supermakrets - about 7g each - so my question is - how do I convert fresh into dried equivalent? I don't have scales to measure such minute amounts so I guess I'm looking for answers in the form of teaspoon measures perhaps? Or am I being hopelessly optimistic? With grateful thanks Yin
  23. 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 (
  24. The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
  25. 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.
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