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 …
No Knead Bread Recipes Using Instant Yeast*
► Denali’s No Knead Bread
► Malcolm’s No Knead Method
► Rick’s No Knead Variation
► Rick’s No Knead Rye
► Mark’s Caramelized Onion Loaf
► Rick’s Whole Wheat & Rolled Oats No Knead Recipe
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.
Brod & Taylor High Capacity Kitchen Scale
From the brains that brought you the proofer and slow cooker and the holy grail of dough whisks, we are happy to now carry the Brod & Taylor High Capacity Kitchen Scale. High capacity precision scale; weigh up to 15kg / 33lbs (batteries included). 1-gram accuracy; maintain high precision when weighing heavy objects. Units in …
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.
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.
Demystifying Sourdough Bread Baking
One baker’s attempt to take some of the mystery out of sourdough bread baking.
Bread Quotes
Our Favorite Bread Quotes “There is not a thing that is more positive than bread.” – Fyodor Dostoevsky “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard “How can a nation be great if their bread tastes like kleenex?” – Julia Childs …
Gluten Intolerance and Bread
Is There Hope For The Gluten-Sensitive Bread Lover? In this article the author, Liza Saturley, discusses the gluten intolerance issue and how it relates to bread. It shows how the use of heirloom varieties of wheat, home (or stone) milling, and natural sourdough starter leavening may offer bread consumption hope to gluten sensitive people. What …
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.
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.
Gnocchi with Garlic Scape Pesto
Homemade gnocchi are pillowy soft and they showcase the flavor of potatoes in a fun dumpling-pasta format. Try them with our tasty garlic scape pesto recipe or any sauce of your choosing, including simple butter and herbs. This recipe serves six or more so feel free to freeze some of the uncooked gnocchi and the extra pesto.
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
The first rotating-display pocket thermometer reads in only 2 to 3 seconds. Super-fast readings on a huge, backlit 1 ¼-inch, auto-rotating screen. Accuracy to within ±1°F (±0.5°C). Hold the ThermoPop in either hand — auto rotate feature makes any angle convenient! Fully waterproof design outlasts other brands. Reads from -58°F to 572°F. Super thin probe …