Hello

I recently bought a couple of brotforms from Luckyclover. I have baked my sourdough in it a few times, but so far I have not been able to retain the shape of my boule or the loaf! I love to see  the marks on my loaf, even though it kind of slides on the side, but I wish I could have the right shapes. I tried making it with less hydration this time and still the same result. I must mention that I cover the inside with rice and all purpose flour. Before, I used a plain glass bowl that I covered in similar way and the boules always came out just fine.

Any advice/tips will be appreciated.

Nim

I know I post a lot of pictures the reason being myself I like to see the finished product of what the poster is talking about. I know not every one has a camera but as I have ,I do.

It sorta gives an idea of what my finished product looks like....

 sorry of you are fed up with my pictures....;-(((((( qahtan

Hello!

I was looking through my iphone pics today and had some pics of a couple breads I hadn't posted.

The first is the BBA's Poiline Style Miche.  This is my third time making this bread and I believe that it turned out better than the last two.  Correct me if I'm wrong, but this is supposed to be a dense loaf right?  The flavor is fantastic and it smells like heaven.  It's really hard to knead.  I usually knead by hand at first, then divide it in two and use the mixer...I've never been able to knead it by hand enough to pass window pane or temp check.  Anyway, the crust looks really dark in these pics, but it wasn't burnt and tasted amazing.

The second are the Burger Buns from BBA's White Bread variation 2.  They were fantastic!!  SO EASY and a huge hit with my friends.  I tell you, you will not want to buy them ever again...but I say that about all the homemade bread I make : )

Enjoy!

Close up of cracking on the crust!

Veggie Burger with aioli, guacamole, sprouts and carmellized onions...yummmmmmm

              Today is the beginning of Spring and everything is fresh picked and baked.  The swallows have returned. 

                                                           Wishing all TFLoafers a beautiful day!

                                                                          Sylvia

                                                                                        Buttermilk Meringue Pie

This is the first loaf I have baked in this new pan, the pan a very kind soul sent to me from UK in the week..

I can see from this first bake it needs a little more dough to fill the ridges in the loaf to show it off properly, As I said to my husband, it will not taste much different to any other loaf it's just cosmetic reasons I wanted the tin/pan. Like milk, it tastes so much better from a glass than a cup...... Any way I am very pleased with the gift of the pan.....qahtan

I have a question about baker's math and pre-fermented flour.  When a recipe calls for "25% fermented flour," what does this mean in terms of baker's math?  In other words, how do you compute a formula using that information? 

I think I know, but I'm not really sure.  I would assume that if you're starting with, say 1000g of flour, then 250 grams of that is fermented using the water from the total water content of the recipe, according to what percentage of hydration you want the pre-ferment to be (125g for a stiff starter, etc.)  Is this correct?

Thanks for any help.

Barbara

remember some time ago I was looking for a toast loaf pan,,, a single as commercial ones come in 3 or 4 and weigh far too much for me to use..

 any way this is what came in the mail this morning, with a card saying it was the Easter Bunny... It was a very kind person in Bristol UK that sent it to me,, very nice eh, I love it... wanted to show every one how lucky I am,,,, ;-)))))) qahtan 

HI, I am new to this forum yet follow it since a couple of month. I am so excited about all the information I can find here. I have been baking practically all my life off and on, but bake my own bread regularly since I live in the USA (I am from Switzerland, 18years in US) I remember baking my first bread when I was 12 years old. I never had the time and the resources to really dig in this "sience" so I learned over the years through trial and errors. I had learned in school back then the basics: yeast needs water, sugar and air to grow and how to need the dough. I developed my own basic recipe according to what my mixer and my oven can handle at a time. I learned that flour is a living material and that there is no set amount of fluid to add. so I go by how the dough feels and looks. I bake very few set recipes, mostly throw in what I have at hand or what comes to my mind. As you see I am not a very structured baker, contrary to some of you which are very sientific. According to your standarts my bread has probably not been top of the line but it always has been much better than the "stuff' in the plastic bag from the grocery store.  Since I have more time now (retired ) and thanks to you guys my baking has really taken off. I know that I am not yet ready to the commitment to a sourdough starter, so I will stay with yeast. I do have some basic questions: I love the preferment method. Can I use this for any bread type? What is the reason for salt in the preferment? Necessary or not? That's on my mind right now. More questions will follow. Thanks for everything I can learn from you.

Hi, can anyone suggest any place I can find this type of bread recipe or help me to translate the one I have. Any help would be appreciated, thanks in advance.

A bit of backgroundL I've baked whole wheat loaves for many years in bread pans.  Near the end of the bake cycle I quickly insert a probe themomenter and take the loaves out of the oven when the internal temp is 201 degrees. The other day I made sourdough baguettes for the first time: 70% bread flour, 20% whole wheat and 10% rye.  68% hydration, 500 grams per loaf, about 14 inches long and 2 1/5 inch diameter when removed from oven.  Oven was heated for one hour at 470 degrees, bake was for 12 minutes.  My starter is maintained daily at room temp and was 100% hydration, and approx 20% of total build up.  Steam 2 times first 8 minutes.  So far, so good

Here is my conundrum: When I inserted my probe themomenter after 10 minutes,  I expedted to read 190 degrees or so indicating another 3-5 minutes or so of baking to get it to an internal temp of 201 degrees. It read 218 degrees at minute 10!  I fully inserted the probe into one end so a good portion was inserted and thus trying to avoid the heat of the oven registering the temp rather than the inside of the loaf.  The probe is  working as I later put it into boiling water and it registered 212 degrees.  Perhaps the slightly thinner ends were that hot?  Can they get that hot and still be moist inside?  And yet they were just starting to brown nicely not quite there yet, thinking they needed a few more minutes to brown.  A thump showed the ends sounded amost done and the slightly thicker middle needed a few minutes more.  I removed the probe, let them bake another few minutes and out they came.  I thought all breads were done at 201-205 or so degrees.  My oven is accurate and I also have a themometer in the oven at all times.

The good news is they came out great, slashes spread nice, moist and airy crumb, great flavor and will keep well but I can't help think totally accidental.  I will pursue yeastless sourdough without yeast, another new adventure in baking.  Should I not bother with themometer and use the  thump method to judge whether they are done?  Internal temp targets?  Any feedback on others experience would be appreciated!  Thank you all...