Lean Doughs

Topic / Topic startersort descending Replies Last post
Normal topic 1st attempt at Lahey's No-Knead as a Loaf
by strikingtwice » Thu, 2011-09-01 13:51
4
by strikingtwice
Wed, 2015-11-11 23:11
Normal topic active v instant yeast
by wamoomaw » Fri, 2013-05-10 13:08
4
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Any ideas for wheat-free bread?
by labradors » Sat, 2016-01-23 06:34
2
by labradors
Sat, 2016-01-23 11:30
Normal topic Autolyse and Preferments
by bobku » Tue, 2015-10-06 04:57
11
by bobku
Wed, 2015-11-11 23:11
Normal topic Bagels
by bobku » Fri, 2015-05-08 05:47
11
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Bagels and Pretzels
by bobku » Wed, 2015-05-20 11:28
3
by Ed_f
Wed, 2015-11-11 23:11
Normal topic Baguette - pan versus baking stone
by Anonymous » Tue, 2012-09-04 17:38
3
by Milan
Wed, 2015-11-11 23:11
Normal topic Baguette w/poolish
by imastudent » Sun, 2013-02-24 10:05
1
by GreenBake
Wed, 2015-11-11 23:11
Normal topic Baguettes....
by Wartface » Fri, 2015-04-24 21:07
17
by jacob burton
Wed, 2016-03-09 10:26
Normal topic Bakers Percentage
by agbakery » Tue, 2015-06-16 07:11
2
by agbakery
Wed, 2015-11-11 23:11
Normal topic Bakers percentage
by bobku » Fri, 2017-01-20 10:08
0
by bobku
Fri, 2017-01-20 10:08
Normal topic Baking soda Bath
by CJ » Fri, 2011-12-16 15:22
6
by Lance.W
Wed, 2015-11-11 23:11
Normal topic Baking Time And Temperature
by leo » Tue, 2015-01-27 19:55
2
by leo
Wed, 2015-11-11 23:11
Normal topic Been spending some time on King Arthur's website
by strikingtwice » Wed, 2011-09-28 20:46
6
by esavitzky
Wed, 2015-11-11 23:11
Normal topic Bread Calculator
by strikingtwice » Mon, 2011-12-05 18:02
3
by CJ
Wed, 2015-11-11 23:11
Normal topic Bread sizes for loaf pan
by strikingtwice » Tue, 2013-07-09 08:29
7
by GreenBake
Wed, 2015-11-11 23:11
Normal topic Bread Storage Thread
by strikingtwice » Sun, 2011-08-28 08:01
2
by Nina
Wed, 2015-11-11 23:11
Normal topic Brick bread oven
by chefme757 » Sun, 2012-06-17 20:24
3
by BrianShaw
Wed, 2015-11-11 23:11
Normal topic Bubbly crust
by Anonymous » Mon, 2012-09-24 16:53
8
by GreenBake
Wed, 2015-11-11 23:11
Normal topic Bulk Fermentation
by bobku » Wed, 2015-11-04 04:36
4
by Dave Mott
Mon, 2015-11-30 19:11
Normal topic Bulk rise, overnight in fridge
by Surfinjo » Wed, 2016-09-14 06:28
0
by Surfinjo
Wed, 2016-09-14 06:29
Normal topic Calling all breadheads!
by Nina » Wed, 2014-08-27 12:25
19
by Nina
Wed, 2015-11-11 23:11
Hot topic Ciabatta bread... (Page: 1, 2)
by Wartface » Sun, 2015-02-22 23:23
89
by Wartface
Wed, 2015-11-11 23:11
Normal topic Converting volume to weight and other questions
by strikingtwice » Thu, 2013-02-21 10:24
2
by labradors
Wed, 2015-11-11 23:11
Normal topic Diastatic Malt Powder
by bobku » Sat, 2015-08-29 07:10
4
by bobku
Wed, 2015-11-11 23:11
Normal topic Different Steaming Method & A Question
by Anonymous » Mon, 2013-10-14 10:31
6
by Wartface
Wed, 2015-11-11 23:11
Normal topic European flours
by Ulrich Verstraete » Fri, 2016-03-18 05:01
3
by Surfinjo
Wed, 2016-08-10 06:48
Normal topic Flat Bread, thin crust Pizza dough.
by Wartface » Sun, 2015-05-24 22:17
2
by Wartface
Wed, 2015-11-11 23:11
Normal topic Flour info
by strikingtwice » Fri, 2011-10-14 14:05
5
by strikingtwice
Wed, 2015-11-11 23:11
Normal topic Focaccia - Question on Kneading instead of Using Electric Mixer
by Anonymous » Wed, 2013-05-08 06:34
3
by Marco099
Wed, 2015-11-11 23:11
Normal topic Freezing Lahey's No Knead cooked loaves
by strikingtwice » Mon, 2013-09-30 20:00
3
by aliyahtaylah
Wed, 2015-11-11 23:11
Normal topic Gluten-free bread recipes?
by strikingtwice » Wed, 2013-01-09 15:42
5
by labradors
Wed, 2015-11-11 23:11
Normal topic How to make bread dough ahead of time?
by labradors » Sun, 2016-02-14 13:55
12
by jacob burton
Fri, 2016-02-26 09:43
Normal topic Hydration question
by Shepherd » Thu, 2014-01-02 14:27
8
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Is it better to freeze bread dough or a finished loaf?
by strikingtwice » Sat, 2011-12-10 22:32
8
by philswife
Mon, 2016-06-13 13:43
Normal topic kaiser rolls
by bobku » Wed, 2015-07-22 03:16
14
by tomtomp
Tue, 2016-05-31 11:25
Normal topic Lavash
by strikingtwice » Tue, 2012-12-11 11:22
6
by Nina
Wed, 2015-11-11 23:11
Normal topic Lodge cast iron loaf pans
by strikingtwice » Thu, 2012-07-12 12:13
5
by lrsshadow
Wed, 2015-11-11 23:11
Normal topic Lye Pretzels
by redeemed763 » Fri, 2015-02-13 17:54
6
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Modernist cuisine baking steel
by strikingtwice » Mon, 2013-04-15 12:17
6
by Marco099
Wed, 2015-11-11 23:11
Normal topic Moroccan Bread
by RobynH » Thu, 2016-03-03 12:43
1
by jacob burton
Sun, 2016-03-06 17:13
Normal topic My first time baguette
by Gadzik » Thu, 2015-10-01 08:56
3
by strikingtwice
Wed, 2015-11-11 23:11
Normal topic Neapolitan Pizza
by Nina » Sun, 2015-05-31 08:59
14
by jacob burton
Wed, 2015-11-11 23:11
Normal topic No Knead Raisin Walnut
by esavitzky » Sat, 2012-01-21 19:12
9
by strikingtwice
Wed, 2015-11-11 23:11
Normal topic No Knead Rye
by esavitzky » Sun, 2012-01-29 21:03
14
by jcbaum
Wed, 2015-11-11 23:11
Normal topic No Knead White
by esavitzky » Tue, 2011-12-27 10:07
3
by Nina
Wed, 2015-11-11 23:11
Normal topic Old dough preferment, home milled flour
by QC » Thu, 2014-12-11 14:04
6
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Parchment paper
by Anonymous » Tue, 2012-09-04 18:45
11
by esavitzky
Wed, 2015-11-11 23:11
Normal topic Pizza Tip
by strikingtwice » Thu, 2014-01-02 07:52
8
by Nina
Wed, 2015-11-11 23:11
Normal topic Potato Water
by lrsshadow » Tue, 2014-01-14 04:46
4
by lrsshadow
Wed, 2015-11-11 23:11
Normal topic Preferments
by bobku » Thu, 2015-05-07 04:57
3
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Preserving (un)baked sourdough (loafs)
by Pete » Mon, 2015-06-08 01:48
3
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Scoring bread before baking
by lkassianik » Sun, 2012-08-05 18:25
5
by jacob burton
Sun, 2015-12-20 19:52
Normal topic Seeking consistent bread results.
by Surfinjo » Mon, 2016-08-08 07:52
3
by Surfinjo
Sat, 2016-08-13 08:19
Normal topic Singapore Climate
by Anonymous » Sun, 2012-06-10 03:20
11
by Nina
Wed, 2015-11-11 23:11
Normal topic Some of my breads after listening to the bread series
by Ulrich Verstraete » Fri, 2016-03-11 06:17
4
by jacob burton
Mon, 2016-03-21 13:38
Normal topic types of flour brands
by Anonymous » Wed, 2012-08-15 09:17
5
by Milan
Wed, 2015-11-11 23:11
Normal topic Vietnamese Style Baguette
by Anonymous » Mon, 2012-08-13 16:53
4
by daveroe
Wed, 2015-11-11 23:11
Normal topic Wet sticky dough
by xynzee » Fri, 2016-02-19 05:30
3
by jacob burton
Mon, 2016-02-22 14:00
Normal topic Whole Grain Breads
by esavitzky » Tue, 2012-09-04 13:36
4
by skflyfish
Wed, 2015-11-11 23:11
Normal topic Whole Wheat Loaf
by Brad » Thu, 2012-03-22 13:18
12
by esavitzky
Wed, 2015-11-11 23:11
Normal topic Yeast measurements
by CJ » Fri, 2011-11-25 11:21
19
by jacob burton
Wed, 2015-11-11 23:11
New posts
No new posts
Hot topic with new posts
Hot topic without new posts
Sticky topic
Locked topic
Subscribe to RSS - Lean Doughs

Newest Forum Topics

I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

Comments: 0

Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

Comments: 0

I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

Comments: 1

hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!

-david.

Comments: 0

Ok some thing are easier than others  to reheat for another meal from all those left overs that it seems most have after the holiday meal.

So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.

1.Prime rib

2. Turkey

3. Stuffing

4 Mashed potato

5 Yams

6.Green bean casorole

Kit

Comments: 4