WINNERS ANNOUNCED: First Prize: Kim H. Second Prize: Susan H. Third Prize: Valerie T. Congratulations Kim, Susan, and Valerie and thanks to all the Breadtopians, old and new, who entered the drawing. On Spetember 27, SAVEUR magazine named Breadtopia as the Reader’s Choice Winner of their annual Best How-To Food Blog for 2016. ! The only response …
These are wonderful, high quality bread pans that are a joy to use. Their extraordinary construction quality, baking properties and features set it apart from other sheet pans on the market. The corrugated, or fluted, design maximizes pan strength and prevents warping, denting, and other effects of everyday use. Corrugation also minimizes surface contact with baked …
Top Reasons Why Bakers Everywhere Use FibraMent baking stones: The FibraMent line of baking stones were developed by Illinios entrepreneur Mark O’Toole to meet the needs of professional bakers. Prior to FibraMent, bakers options were limited to ceramic and clay products that baked unevenly and cracked easily. FibraMent has become an industry standard for the …
By a special arrangement with documentary filmmaker Zev Robinson, Breadtopia is excited to make Zev’s latest film, Real Bread Bakers, available for an exclusive, free “screening” on our site throughout the weekend of June 6 and 7.
An experiment with sourdough starters made with three different types of flour shows differences in proofing times, crumb and oven spring, and flavor in the resulting loaves.
Milled Fresh — Our durum flour is milled fresh upon order, using grain grown by family-owned and operated farms that are committed to ideals of sustainable stewardship of our natural resources for those of future generations. We use granite stone mills and mill at low temperature within a day or two of shipping. Your flour …
About bolted flour: Bolted (or high extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in …
This Pullman Loaf Pan with Cover is a product that one really has to see and hold in their hands to fully appreciate its quality. Pictures don’t do it justice. Its solidity, sturdiness and heft set it apart from other metal loaf pans on the market. • Measures 13″ x 4″ x 4″ • Clear …
The Mini Round Cake Pan with 6 wells is perfect for baking small cakes, quiches and rolls. The corrugated, or fluted, design maximizes pan strength and prevents warping, denting, and other effects of everyday use. Corrugation also minimizes surface contact with baked goods which translates into an evenly baked product that is easily released. When …
The only thing standard about this half sheet pan is the size. It’s extraordinary construction quality, baking properties and features set it apart from other sheet pans on the market. The corrugated, or fluted, design maximizes pan strength and prevents warping, denting, and other effects of everyday use. Corrugation also minimizes surface contact with baked …
This 24 Cup Mini Cupcake and Muffin pan is perfect for baking small cakes and muffins. Its extraordinary construction quality, baking properties and features set it apart from other sheet pans on the market. The corrugated, or fluted, design maximizes pan strength and prevents warping, denting, and other effects of everyday use. Corrugation also minimizes …
The USA Pan 12 Cup Cupcake & Muffin Pan is perfect for baking small cakes and muffins. Its extraordinary construction quality, baking properties and features set it apart from other sheet pans on the market. The corrugated, or fluted, design maximizes pan strength and prevents warping, denting, and other effects of everyday use. Corrugation also …
For thanksgiving 2021, we’re giving away THREE of our new Breadtopia Hearth Bakers.
Ahhh, donuts. The uniquely American breakfast staple. Ceremonious and sweet, donuts will elevate your baking game and social clout. So if you’re going to do it (and you should), then do it right with the best pan for the occasion. • Made in the USA • 15.75 x 11 x 1.5″ • Clear silicone non-stick …
WINNER ANNOUNCED: Peter B., Winston-Salem, NC (aka: carolinabreadguy) It’s time for another giveaway and this time it’s the Thermopop Instant Read Thermometer, one of our favorite (and essential) baking tools. This contest will be short and sweet. Leave a comment of some kind at the end of this post below and we’ll select a winner …
Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb.
About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the …
Breadtopia family Thanksgiving meals are usually pretty heavy on sourdough leavened… well, nearly everything but the turkey, and we thought it would be nice to formally assemble many of our favorite Thanksgiving meal accompaniments in one place.
Durum is the hardest of all wheats. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. When combined with all purpose or bread flour, it’s also a key ingredient in some “Italian Style” breads like our awesome Sicilian No Knead Bread, or a …
The best way to prevent mold from forming on your proofing baskets/bannetons is to dry them completely before storing. If you have multiple baskets, this means you should not stack them until they’re totally dry. If mold does form on the rattan: Wash the basket with water, mild dish soap, and a soft scrub brush. …
Spelt and rye grains are each very flavorful and they perform quite differently in bread baking compared with conventional (modern) wheat. The scalding process and the combination of spelt and rye flours make a soft, aromatic bread that is so delicious, resists staling, and is a perfect vehicle for drippy toppings.
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.
Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.