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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1006 Enzymes and Hot...
by Chris Klindt
2016-10-05 07:37
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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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515 Bulk rise,...
by Surfinjo
2016-09-14 06:28
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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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291 How high should...
by enchant
2 hours 59 min ago
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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
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Newest Forum Topics

First, a quick intro, as I'm new to the forums.

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Hello!  I've been away for quite a while dropped in periodically but forget my password so never posted. With a renewed password I thought it wise to say 'hello' but it seems very quiet. Anyone else here?

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We are doing turkey and prime rib for thanksgiving, I am trying to decide the best way to minimize my work load since there will be 40 people and a lot of dishes so less to manage is way better. I want to do the prime rib at 132F and the white meat at 142F and the dark meat at 155F, would it be better to make the meat ahead of time sous vide and then freeze (or refrigerate) and then reheat at 120F or perhaps do the white meat and prime rib together at 137F and the dark meat in the oven?

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Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
vitamins
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

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Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 2