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under or over proofed
I have been baking bread for a few months and using my own starter for about a month. I normally make an overnight pre-ferment - 2 cups flour, 1/2 cup starter and 10floz water (sorry, my scale is...
View ArticleHow to Break Baking Sourdough Bread into Bite-sized Pieces
Hello Fresh Loafers! I come to you with a challenge, a puzzle. Thanks to your wonderful recipes and stunning collective expertise, I have come far as a bread maker. You've heard this story many times...
View Articleripping
I make Julia Child's white sandwich bread. It's wonderful. Sometimes when I bake it, it tears. This doesn't change the taste or texture but it's ugle. What am I doing wrong? Thanks
View ArticleFiguring amount of salt - amount in relation to water?
Hi all-- I'm new to this forum, but it seems like the right place to ask this question. I'm trying to figure out a standard measure of salt to water in my bread dough, if that's even possible. Here's...
View ArticleU. S. Manual for Panasonic SD BT 10P
Over the years I've worn-out three breadmakers. (One actually committed suicide by rocking across the countertop and throwing itself off the edge.) When my 10-yr old Black & Decker breadmaker...
View Articlesteam pan placement
I'm wondering about putting my steam pan on a shelf ABOVE the baking stone. Mostly, directions say to put the steam pan on the bttom shelf. But I saw a photo of Peter Reinhart making baguettes and he...
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Bouchon Bakery - Master Recipe: Baguette Dough for Batards
Im back. Last night I started the Master Recipe: Baguette Dough for Batards. I made the poolish and let it sit in the oven overnight with the light on. I mixed up the dough this morning and have been...
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Bouchon Bakery - Brioche / Nanterre
Tried out the one of the brioche recipes. Followed the mixing instructions. Came out great. I like that you retard it overnight in the fridge. Warm brioche for breakfast with coffee and jam, wonderful....
View ArticleBouchon Bakery - Sugared Doughnuts
I think I found the first mistake in the cookbook. I was sitting reviewing some recipes and the the verbage for these doughnuts seemed off saying to add the the butter in increments. And I said to...
View ArticleWEIGHT AND HEIGHT OF BREAD AFTER BAKING
I have been teaching myself how to bake bread by following recipes (to the letter) and doing a lot of research on the net. My issue is the end product. More often than note my baked bread feels...
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