All Things Bread

 
Breads are an art form unto themselves. If you have a question or comment regarding bread, this is the place to post it.
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Stop pulling your hair out, we've all been there. Sourdough Bread is an art and science that takes technique, know-how and lots of failure to master. Post your problems, share your ideas and give out recipes that have worked for you.
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912 what is the bulk...
by Gadzik
2016-02-12 10:01
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Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.
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469 How to make bread...
by labradors
1 hour 5 min ago
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Welcome to the wonderful world of Brioche, Cinnamon Buns, Challah and much more! If the bread you want to make is rich and creamy, this is the place for you!
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264 storage of...
by jacob burton
2015-12-19 09:42
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Pancakes, waffles and popovers are all examples of bread that start out as a batter. Questions or comments? Leave them here.
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50 Sourdough waffle...
by redeemed763
2015-11-11 23:14

Newest Forum Topics

Now that my cottage-food operation is doing well at one farmer's market and I'm about to expand to a second market, it just won't be possible to do enough loaves of bread with all the mixing, kneading, rising and baking  all in one day.

What should I do to make and portion the doughs ahead of time and refrigerate them so that I'll only need to do the actual baking on the final day necessary? 

Although the refrigeration will slow down the fermentation, is there anything that must be done to avoid over proofing if I make the doughs several days in advance? 

Thanks! 

Comments: 0

Hi!

I usually start my bulk fermentation with 5-6 stretch and folds every 30 minutes, just after an autolyse, and wait about 2h more. It was clear to me that this process is for building flavour mostly, and the proofing part is to produce gas. After 1,5- 2h of proofing my dough was springing back slowly when poked and was ready to bake.  I had no questions till I switched to cold proofing (I found it much more convenient for me and I am going to cold proof every single bread I make).

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I'm thinking chili flakes and jalapenos. That's only because I saw it used elsewhere. Any people know what chilli peppers work best with chicken?

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I see a lot of chefs online using cvap cook and hold cabinets. I only have a holding cabinet but it runs on the same technology, eg. the bain-marie at the base. Yes, the cook and hold can brown amongst other things. Browning aside, can I not slow cook meats in my holding cabinet?

Comments: 4

I am very new to sous vide and want to learn.

So I found this recipe for sous vide beans in a 1 quart canning jar to finish in 6 hours at 190 F by a trained chef and book author. Works for me since I do not have to watch the beans.By the not this site!!!

So, I measured out 225 grams of beans (as per recipe) and placed in a wide mouth glass canning jar and filled the jar up with water to about 1/2 inch of the jar rim (as per recipe). The authors' picture looked like the bean was Navy beans by size.

Comments: 15