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Results tagged with Search options user 14960

Questions about kneading, baking, storing, and culinary use of any kind of bread.

2
votes
Practice, practice, practice. That's the only way you learn shaping. I find the biggest help to get consistent loaves is to weigh the pieces of dough. If they are all the same size, then it's easier …
answered Dec 29 '12 by Thomas
5
votes
://www.thefreshloaf.com/node/14281/need-help-par-baking#comment-88647 He's quoting from Jeffery Hamelman, one of the most respected voices in bread. There is a number of things (happenings) while bread bakes … , coagulate the gluten, gelatinize all the available starches and stop all enzymatic activity. I'm using Hamelman's Bread, page 24, as a reference for the necessary internal temperature needed …
answered Jan 6 '13 by Thomas
4
votes
not an issue. There are yeasts and bacteria on top of Mt. Everest. Here's a schedule for you: DAY 1 8:00 AM Sterilize container, add 190 g water @ 78 F (26 C), 94 g bread flour, stir, cover … 8:00 AM _ Add 47 g water @ 78 F (26 C), 25 g bread flour, stir, cover, store in warm place. . DAY 5 DO NOTHING . DAY 6 DO NOTHING . DAY 7 DO NOTHING . DAY 8 DO …
answered Jan 10 '13 by Thomas