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Heavy loafs

Toast
ggmauro on 20 Sep 2009 at 17:20
Anyone have expertise in production baking? I am a chef with little natural leavening baking experience. I can make a mean loaf with commercial yeast, but alas, cannot seem to get the the "old fashioned" thing down. I am determined to do what ever it takes to make the absolute most natural and best loaf in las vegas and in my restaurant. My main complaint is that the loafs are too heavy. If I try proofing them for longer they are lighter but become "over-proofed". i.e. extra heavy crust that is extremely hard and crunchy.

Zopf or Swiss Sunday Bread

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tssaweber on 19 Sep 2009 at 11:02

 

Chouette22 posted a couple of weeks ago pictures of her Zopf (http://www.thefreshloaf.com/node/13045/hello-switzerland-celebration-bread-and-zopf). In a reply to my post she mentioned that eggs in this bread would make it dryer or stale faster. This motivated me to experiment with my recipe, with the goal to have at the end a fully understood, easy to use and "Americanized" recipe.

...and the beat goes on

Toast
Muffin Man on 19 Sep 2009 at 06:37

I was in Portland nearly three years ago to attend the birth of my second grandson (first child for my son).  I had not been baking very long and I knew that Portland was a 'Bread' town.  My son took me to the Pearl where I purchased several breads, including a Walnut Bread.  We took the purchases back to the apartment and tried them all.  I liked the Walnut Bread, but felt that, with a little work, I could produce a loaf that tasted that good.  I'm truthfully not sure of the origin of this recipe, but I have adjusted it over the years based upon suggestions from my

From Pleasure to Business -- or, From Pleasure to a Different Kind of Pleasure (I hope)

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Elagins on 17 Sep 2009 at 15:39
I've gotten some negative feedback on my visibility here on TFL as someone with an economic interest in bread baking, and it's been suggested that instead of flying my flag all over the place, that I focus on keeping a blog that details my hopes, expectations, worries, goals -- all the stuff that goes into turning a hobby into a business. It's hard wearing two hats. On the one hand, I've been baking bread for a long time and have had both great loaves and doorstops come out of my oven.

Home Sweet Home Chicago

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cake diva on 17 Sep 2009 at 14:06

Off to my hometown for a big birthday party.  Must make sure I bring everything

Checklist:

1.  chocolate sourdough bread.  Check.

chocolate sd

2. Chocolate zucchini cakes.  Check.

chocolate zucchini cake

3. panetonne.  Check.

Walnut Sourdough

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Shiao-Ping on 16 Sep 2009 at 23:38

The best Walnut Sourdough that I've ever had was from Tartine Bakery in San Francisco.  Imagine a rustic Country Sourdough studded with whole walnuts and no compromise on the open crumb.  To me a simple sourdough like walnut sourdough is not something that can be easily made well; in fact, I've found any sourdough with add-ins hard to make really well.

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