Search fresh public links, source activity, and post angles for Bread Baking.
Fresh curated links around Bread baking are collected here so marketers can spot useful updates and turn timely ideas into posts faster.
Recent items include:
Recent curated links from global sources. Generate one free draft from any story, then use SocialBu to schedule and refine your content calendar.
Mine today…. 500 g flour (organic from Lozère) 5g yeast 9g salt 300ml warm water 15ml oil Mix it in a bowl by a spoon until flour is absorbed. No need to knead. Place in covered bo...
Mine today…. 500 g flour (organic from Lozère) 5g yeast 9g salt 300ml warm water 15ml oil Mix it in a bowl by a spoon until flour is absorbed. No need to knead. Place in covered bo...
Just switching things up a little tonight. 100g flour, 8g salt and 325g boiling water for the scald. 100g water, 7g yeast, 25g rolled oats, then blend in the cooled scald until sm...
Well, it’s baked. It didn’t rise as much as I’d hoped, probably due to the higher proportion of scald and especially hydration. It will be fine to eat I think, and it’s far from f...
Yes, you need a cast iron pot and some baking paper…I also use a stand alone oven thermometer to make sure the temp is just correct. PS …I actually don’t eat alot of bread but love...
I’ve tried oils in various quantities, yoghurt, butter, oats and a variety of other things. I came across a YouTuber making high hydration bread using a scalding technique (tangzho...
MikeyPotts: shape in bowel I trust that happened after the picture was taken. That looks really good Mikey. Out of interest, do you like those long-fermentation flavours, and i...
MikeyPotts: shape in bowel I trust that happened after the picture was taken. That looks really good Mikey. Out of interest, do you like those long-fermentation flavours, and i...
A few years ago my wife painted a series of diptychs that consisted of portraits of local artisanal bakers and their their best known loaves. Most of her subjects were surprisingly...
You could just learn to stretch and fold. It’s more effort, but not too much, and the bread seems nicer than stuff made in a machine. I’m learning techniques at the moment which k...
You could just learn to stretch and fold. It’s more effort, but not too much, and the bread seems nicer than stuff made in a machine. I’m learning techniques at the moment which k...
It’s just ordinary dry instant but I add it to warm water beforehand to give it a good start
Your high rye content sounds like it should have a fantastic flavour. At one stage I made some breads with a dark roast malt powder, but my wife really didn’t like those. Mostly no...
I make my own sourdough starter by letting flour (wholemeal and organic) ferment; the bacteria do all the work themselves – I just need to feed them now and then and watch them ris...
Oh…yes it’s wholemeal and I sometimes mix it with other flours and seeds as I fancy and I do like the flavours from long fermenting. I make my own pizza dough with a 72 hour cold f...
Am besten gleich drei oder vier Kastenformen auf einmal abbacken. Dann ist die Energie sinnvoll genutzt und ausreichend Vorrat vorhanden. Das Rezept arbeitet u.a. mit dem Salz-Hefe...
Can be done, but never tried because ours is the wrong shape.
Selles: Do you use a cast iron casserole to cook it in? The daughters and I do, cast iron casserole with lid and scrumpled greaseproof paper inside.
On our way to Cussy we often pass through the small town of Chaource that has 2 bakers. One of them, we are told, does fabulous artisan bread. The other, we should not bother. Ther...
Not knocking the home bakers - we used to make sourdough in the UK , but no way could we now make bread at home that compares to that of any of our superb four local artisanal boul...
Not knocking the home bakers - we used to make sourdough in the UK , but no way could we now make bread at home that compares to that of any of our superb four local artisanal boul...
Use SocialBu to discover ideas, generate post drafts, and schedule them across your social channels.