An experiment in whole grain sourdough bread baking showing the results of two otherwise identical loaves of bread; one using a long, cold autolyse and the other a warmer, faster autolyse.
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Should I autolyse my dough?
Autolysing is combining the flour and water for a period of time before adding the sourdough starter and salt. It has a few benefits: enzymes are released that make the sugars more available for when you add the starter, it softens the bran in a whole grain dough, and it gets the gluten development going. …
Baking Bread with Low Gluten Wheat
Baking bread successfully with lower-gluten, heritage and ancient grains usually requires some adjustments to your process and ingredients. This post details how to achieve an open crumb and good oven spring with these more challenging grains.
Sourdough Technique Experiment: No Knead vs. The Works
Experimenting with different baking techniques can yield surprising results. In this case, Breadtopia Select Bolted Organic Bread Flour performed as well with the no knead technique as it did with more elaborate gluten developing steps.
Eppicotispai Auto Ejector Ravioli Stamp — Round
Make authentic homemade ravioli with the Eppicotispai Auto Ejector Ravioli Stamp. This very nice quality Italian made cast aluminum 1 7/8″ (45mm) square ravioli stamp has a solid beechwood handle and would also make a great pastry cutter for pieces with a crinkle cut edge. There is a low pressure spring inside the casing that …
Eppicotispai Auto Ejector Ravioli Stamp — Square
Make authentic homemade ravioli with the Eppicotispai Auto Ejector Ravioli Stamp. This very nice quality Italian made cast aluminum 45mm square ravioli stamp has a solid beechwood handle and would also make a great pastry cutter for pieces with a crinkle cut edge. There is a low pressure spring inside the casing that automatically ejects …
Chocolate Hazelnut Babka
Make this picture-perfect chocolate hazelnut babka with hints of orange and amazing texture. This award-winning recipe has a silky enriched dough, gobs of Nutella or homemade chocolate-hazelnut spread, chopped hazelnuts inside and out, and a beautiful twisted presentation.
Autolyse
Pre-mixing the flour and water in a bread dough recipe to begin the process of starch breakdown, bran softening, and gluten development before introducing the leavening (sourdough starter or yeast). See also saltolyse.
Bread Baking and Flour Substitution Tips
A lot of people are baking sourdough bread for the first time because of Covid-19 stay-at-home orders. Meanwhile, near-empty baking aisles in grocery stores are giving new and experienced bakers alike the challenge of substituting different flours into recipes they want to follow. Here are some tips and tricks for new and not-so-new bread bakers.
Breadtopia Rewards Program
Breadtopia Rewards A no muss, no fuss loyalty program How does it work? Our rewards program is very simple. If you have an account here at Breadtopia, then as long as you are logged in to your account when you place an order, every dollar you spend (excluding shipping and taxes) in our [...]
Experiments with Laminating Lean Dough
Laminating is a method of gluten development, like stretching and folding, coil folding, hand-kneading, slapping and folding, Rubaud mixing, and stand-mixer mixing.
Challenging Sourdough Starter Convention
We evaluate whether the robust, often complex, sourdough starter refreshing protocol of most home bakers actually results in a better loaf of bread than using a small amount of cold, essentially neglected starter.
How to Get an Open Crumb with Whole Grain Sourdough Bread
Whole grain sourdough bread has phenomenal flavor and nutrition. The character of the wheat comes through with a full range of vitamins, minerals, fiber and protein. The ingredients and instructions in this recipe can help you achieve a tender and relatively open crumb in a beautiful artisan style, naturally leavened whole wheat bread.
ThermoPop® 2
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No Knead Whole Wheat Sourdough (Hydration Comparison)
Here are two versions of a no knead whole wheat sourdough bread recipe. One uses less water, making a dough that is easy to shape and a bread that is great for toast or drip-prone sandwiches. The other uses more water, making a more challenging dough and yielding a flatter bread with a more moist, airy interior and thinner crust. You can follow either recipe or split the difference in water (452g) to find an excellent middle ground on the various bread characteristics.
Einkorn & Amaranth Porridge Sourdough Bread
Amaranth porridge sourdough bread tastes amazing and has a cool waxiness, that makes it ideal to pair with olive oil and tomatoes.
Demystifying Sourdough Bread Baking
One baker’s attempt to take some of the mystery out of sourdough bread baking.
Sourdough Starter and Maillard Reaction in Enriched Doughs
When baking bread that calls for enriched dough (additions like eggs, milk, sugar), sourdough leavening (as opposed to commercial / instant yeast) can often result in a lack of desired crust browning (AKA “the Maillard reaction”) leaving you with a pale bread that looks bland and underbaked. In this post we go over reasons for this and provide a solution in the form of a sweet, stiff levain that gives results much closer to yeast alone.
Spelt and Oat Apple Crisp
This apple crisp takes advantage of flavorful whole spelt and oat grains. The apple base is tart and delicious, and the streusel topping has a lovely contrasting texture, plus extra fiber, nutrients, and nutty flavor.
Whole Grain Potato Dinner Rolls
Dinner rolls made with whole grain wheat and mashed potatoes are soft and flavorful. Incorporate them into your Thanksgiving prep or leftover use, or make them any time of year.
Tips and Tools for Stenciling Bread
Stenciling bread is a fun way to add a decorative finishing touch to your bread masterpieces. In this post we detail various tips, tricks and ingredients you can use to make your stencils come out clearer and with nice color and contrast.
Sprouted Wheat Berry Sourdough Loaf with Maple & Beer
Perfect alongside stew or chili, for sandwiches or with eggs for breakfast, this sprouted wheat berry maple beer sourdough loaf is delicious and versatile.