Comments on: New Video: Shaping the ball from a very wet dough http://www.artisanbreadinfive.com/?p=1715 Just another WordPress weblog Thu, 09 Sep 2010 03:06:46 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: jeff http://www.artisanbreadinfive.com/?p=1715&cpage=1#comment-27582 jeff Thu, 06 May 2010 19:49:41 +0000 http://www.artisanbreadinfive.com/?p=1715#comment-27582 Becka: Well, the truth is, in many cases you can get away with it. The typical aluminum non-coated pans-- then tend to just stick. Becka: Well, the truth is, in many cases you can get away with it. The typical aluminum non-coated pans– then tend to just stick.

]]> By: becka http://www.artisanbreadinfive.com/?p=1715&cpage=1#comment-27576 becka Thu, 06 May 2010 17:33:27 +0000 http://www.artisanbreadinfive.com/?p=1715#comment-27576 I've seen the difficulty with the dough sticking in regular loaf pans mentioned a few times...I've been baking mine in my grandma's glass loaf pans treated liberally with non-stick spray, and the loaves slide out beautifully! I’ve seen the difficulty with the dough sticking in regular loaf pans mentioned a few times…I’ve been baking mine in my grandma’s glass loaf pans treated liberally with non-stick spray, and the loaves slide out beautifully!

]]> By: Barbara http://www.artisanbreadinfive.com/?p=1715&cpage=1#comment-26737 Barbara Tue, 20 Apr 2010 17:30:09 +0000 http://www.artisanbreadinfive.com/?p=1715#comment-26737 Your breads are fabulous!!! I have been making bread for 40 years and have never been able to get anything comparable to European bread until now!! My husband and I both thank you!! Your breads are fabulous!!! I have been making bread for 40 years and have never been able to get anything comparable to European bread until now!! My husband and I both thank you!!

]]> By: zoe http://www.artisanbreadinfive.com/?p=1715&cpage=1#comment-25134 zoe Fri, 26 Mar 2010 05:35:39 +0000 http://www.artisanbreadinfive.com/?p=1715#comment-25134 Hi Breanna, From what I understand the DME is a non diastatic malt and is used more for color and sweetness. I think this is what you want to try instead. If I find out more I will let you know! Thanks, Zoë Hi Breanna,

From what I understand the DME is a non diastatic malt and is used more for color and sweetness. I think this is what you want to try instead.

If I find out more I will let you know! Thanks, Zoë

]]> By: Breanna http://www.artisanbreadinfive.com/?p=1715&cpage=1#comment-25121 Breanna Thu, 25 Mar 2010 19:58:58 +0000 http://www.artisanbreadinfive.com/?p=1715#comment-25121 I am a newly addicted bread maker, and I have come across a question I can't seem to find a direct answer to. I saw your email on the fresh loaf's blog and thought you might be able to answer my question? I am working on a formula for pizza dough, and a home-brewer friend of mine suggested using dry malt extract (DME) for color and sweetness. I did a good bit of research, and from what I understand, Diastatic or Non-Diastatic malt powder is what most use for baking, depending on whether they want the added enzymes to feed the yeast or just the sweeting/carmelization properties. Do you know if brewers DME would be considered Diastatic (live enzymes) or Non-Diastatic? Or, is DME not really either? I am trying to figure out which would be best for pizza...I may have to do some trials, but I would really like to know if DME contains live enzymes or not, and most brewers that I've read posts from and asked have no clue (or give conflicting answers). Any insight you have would be MUCH appreciated! :) I am a newly addicted bread maker, and I have come across a question I can’t seem to find a direct answer to. I saw your email on the fresh loaf’s blog and thought you might be able to answer my question? I am working on a formula for pizza dough, and a home-brewer friend of mine suggested using dry malt extract (DME) for color and sweetness. I did a good bit of research, and from what I understand, Diastatic or Non-Diastatic malt powder is what most use for baking, depending on whether they want the added enzymes to feed the yeast or just the sweeting/carmelization properties.

Do you know if brewers DME would be considered Diastatic (live enzymes) or Non-Diastatic? Or, is DME not really either? I am trying to figure out which would be best for pizza…I may have to do some trials, but I would really like to know if DME contains live enzymes or not, and most brewers that I’ve read posts from and asked have no clue (or give conflicting answers). Any insight you have would be MUCH appreciated! :)

]]> By: jeff http://www.artisanbreadinfive.com/?p=1715&cpage=1#comment-24810 jeff Mon, 22 Mar 2010 00:36:31 +0000 http://www.artisanbreadinfive.com/?p=1715#comment-24810 Myrna: No, you can use enough flour so it can be handled. Some will be worked in... but that's fine, especially late in the batch life. Also, you can stop the resting time if you see that it's spreading sideways too much-- and into the oven at that point. But late-batch loaves will be trickier to achieve great domed loaves, and yes, may work better as pitas, pizza, or other flatbread. Jeff Myrna: No, you can use enough flour so it can be handled. Some will be worked in… but that’s fine, especially late in the batch life. Also, you can stop the resting time if you see that it’s spreading sideways too much– and into the oven at that point.

But late-batch loaves will be trickier to achieve great domed loaves, and yes, may work better as pitas, pizza, or other flatbread. Jeff

]]> By: myrna http://www.artisanbreadinfive.com/?p=1715&cpage=1#comment-24798 myrna Sun, 21 Mar 2010 21:25:37 +0000 http://www.artisanbreadinfive.com/?p=1715#comment-24798 Re: one week old dough. Today I was going to bake a loaf using the remaining dough-I found a lot of moisture had collected and the dough was almost runny (as you alluded to in your video) but I was afraid of using flour (ie more than a sprinkle on top) b/c you had said not to really incorporate any so I shaped the loaf as best I could (very sloppy) and put it on a cornmeal coated peel. The dough spread right out after the 90min-a gummy mess that there was no way I could transfer to the stone so I put it in a loaf pan and TRIED to bake it-no way-the middle was just all wet dough so I threw it out-very frustrating. So do I just do as you showed on the video (you were making pitas with it rather than bread) with the flour etc then see how it goes? This is the first batch of dough I have made as I recently bought your book and I don't want to be discouraged! Thanks Re: one week old dough. Today I was going to bake a loaf using the remaining dough-I found a lot of moisture had collected and the dough was almost runny (as you alluded to in your video) but I was afraid of using flour (ie more than a sprinkle on top) b/c you had said not to really incorporate any so I shaped the loaf as best I could (very sloppy) and put it on a cornmeal coated peel. The dough spread right out after the 90min-a gummy mess that there was no way I could transfer to the stone so I put it in a loaf pan and TRIED to bake it-no way-the middle was just all wet dough so I threw it out-very frustrating. So do I just do as you showed on the video (you were making pitas with it rather than bread) with the flour etc then see how it goes? This is the first batch of dough I have made as I recently bought your book and I don’t want to be discouraged!
Thanks

]]> By: jeff http://www.artisanbreadinfive.com/?p=1715&cpage=1#comment-24312 jeff Wed, 17 Mar 2010 16:33:46 +0000 http://www.artisanbreadinfive.com/?p=1715#comment-24312 Nancy: Try to slash the loaf deeper to prevent the unpredictable cracking from taking over. Flour the surface well, and slash deeply (1/4 to 1/2 inch straight down, not at an angle) with a bread knife. Do the slashes crosswise (not along the length of the bread). But... this is hard to avoid. See what you think. Jeff Nancy: Try to slash the loaf deeper to prevent the unpredictable cracking from taking over. Flour the surface well, and slash deeply (1/4 to 1/2 inch straight down, not at an angle) with a bread knife. Do the slashes crosswise (not along the length of the bread).

But… this is hard to avoid. See what you think. Jeff

]]> By: Nancy http://www.artisanbreadinfive.com/?p=1715&cpage=1#comment-24296 Nancy Wed, 17 Mar 2010 15:21:22 +0000 http://www.artisanbreadinfive.com/?p=1715#comment-24296 I have been making the soft whole wheat sandwich bread and we love it! My loaf always looks great going in the oven as it bakes I always have one side that has split the length of the loaf as it rose in the oven. What am I doing wrong? I have been making the soft whole wheat sandwich bread and we love it! My loaf always looks great going in the oven as it bakes I always have one side that has split the length of the loaf as it rose in the oven. What am I doing wrong?

]]> By: jeff http://www.artisanbreadinfive.com/?p=1715&cpage=1#comment-24207 jeff Tue, 16 Mar 2010 20:24:26 +0000 http://www.artisanbreadinfive.com/?p=1715#comment-24207 Bonnie: Try 205 to 210 degrees for lean doughs, and 185 degrees for egg-enriched doughs. Make sure the tip of the instant-read thermometer is in the center of the loaf. Jeff Bonnie: Try 205 to 210 degrees for lean doughs, and 185 degrees for egg-enriched doughs. Make sure the tip of the instant-read thermometer is in the center of the loaf.

Jeff

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