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  1. crumb troubles

    ... not more in size. do the finger test before punching then punch and knead for few minutes again (i tried 1min kneading and other times ... leaving things are still very much welcomed so fire up people reply ...

    Croc - 2006-07-26 15:33 - 24 comments

  2. Need Help Getting Started - My Bread is a Brick (Pics Below)

    ... rise over several hours (at least 8).  It then asked me to punch it down and then refrigerate.  After an a night in the fridge, I needed ... The USDA suggests that people place a bay leaf in the bags of flour to prevent infestations. The bay ...

    oakridge - 2010-01-29 04:18 - 14 comments

  3. The Forum Meet

    ... what canoeing and cupcakes have in common? Where is the punch line? You think Graham is keen on the "oz" fest 2007?[/b] ... cut anything, just too bloody good! Hey weve got some new people from sourdough Germany and a French guy thanks Markus! Jeremy ...

    TeckPoh - 2006-10-09 22:25 - 45 comments

  4. Starter question

    ... rise for 1½ to 2 hours until it is double in size. 5. Punch the dough down, and remove 8 oz as chef for your next batch of bread. ... been reading over the past few days around the net that some people don't see much rise/spring in their granary bread. But I was really ...

    TeckPoh - 2006-08-03 23:59 - 11 comments

  5. Just so that I understand

    ... every few days, is it like wine in the fact that I need to punch it down 2x a day? Leave it in the closet for a week, and then I can put ... by the introduction of bakers yeast. This also why most people use a bit of bakers yeast in their first few breads to give the young ...

    kilroy - 2007-11-26 04:31 - 3 comments

  6. Yet another heavy damp loaf

    ... touching the dough and let it rise to double. First rise I punch down every half hour for the first 2 hours. Then let it double. This can ... hit of heat at the bottom from the start which is why many people use a stone in the oven (heated to maximum temperature for a good time) ...

    Jibsman - 2016-02-06 14:13 - 10 comments

  7. What now?

    ... It would be good if you could post some pictures so people can see what is happening. Joe reply ... August 21 I also don't punch down at any stage. For a proving basket, for me who has no "proper" ...

    drpete - 2008-08-19 22:59 - 20 comments

  8. low activity on a new starter named Servant

    ... (Servant (I work at a gov org) here at work to encourage people into this craft. I bought an organic white flour from Woolies (Macro ... is just that my other 3 starters back at home has much more punch than this. I think the protein levels are %11. I will keep feeding ...

    GurkanYeniceri - 2013-07-08 09:07 - 4 comments

  9. Starters gone wrong. Or something.

    ... to some contamination. Since posting here I've found some people at the Pizzamaking forum with the very same problem with de same culture ... With "normal" commercially yeasted bread you punch the gas out of the dough before forming the loaves and proving. With SD ...

    oscar - 2008-10-17 21:06 - 62 comments

  10. dough rises, the bread not

    ... if you like, then flatten it till around half cm thick. Punch it with fingers so that the bread will not split from the middle during ... I could go to meet them and take more knowledge from those people. Our old generation here not helped me much, and I heard some added ...

    mann - 2010-04-28 13:07 - 4 comments

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