The episode explains the best whole wheat flour to use when making pastries, or the best combination of whole wheat flours for making bread. White whole wheat flour or previously referred to as gold whole wheat flour-the spring wheat that is lighter and best for use in pastries. Amazon.com : Wheat Montana Prairie Gold 100% Whole Wheat Flour (Pack of Two – 5 Lb. Bags) : Grocery & Gourmet Food…
The traditional focaccia transformed into a sourdough multi grain version. Either way, both versions of focaccia pair well with the Italian Bread dipper. Perfect to bring to your next party! The traditional recipe: 1 1/2 cups of warm water (approximately 100 degrees) 2 packages or one and 3/4 tablespoons of active dry yeast 4 cups of unbleached bread flour. 1/4 cup of olive oil 1 Tablespoon of…
Creating a Sourdough Multi Grain Focaccia version from a standard focaccia recipe. The science behind adding in sourdough starter and what ingredients to adjust by the art of baking by feel, taste and texture. Sheila describes the journey of the first valent attempt that resulted in a solid delicious product but not perfect. More to come on the journey to a solid home-based recipe. Meanwhile-enjoy…
Sheila reviews BakeGBT top ten baking tips. Some right on, some way off. In the end, there are no AI hacks for gaining the best knowledge through the experience of baking bread! That's why we are better off just baking! ChatBakeGPT To subscribe to this podcast, please go here. For more information about House of Bread,please visit www.houseofbread.com . To purchase the House of Bread recipe…
The baker at House of Bread Anthony, shares his own recipe and the process of how to make, mix, stretch, fold, and use the Dutch Oven. 350 grams of white bread flour 100 grams of whole wheat flour 100 grams of sourdough starter 390 grams of warm water 10 grams of salt After mixing add in 1/4 cup of Sesame Seeds and 3/4 cup Dried Cranberries during the stretch and fold. -Always cover your dough in…
I recommend baking in a Dutch oven for every home baker desiring to bake hard crusted breads. It is just the easiest way to add steam to the bake, and you really don't add anything as a Dutch oven with a lid captures the natural moisture coming off the dough. Moisture in the oven during the beginning part of baking allows your bread to rise fully, deepens the crust color, and finally, adds a level…
Scones: the breakfast staple and perfect to bake for mom. Get that perfect flaky rich buttery flavor. Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com . To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit…
WATER = warm 2 C- may end up being more depending uponsourdough starter thickness. DARK or whole RYE FLOUR 2 ½ C WHOLE GRAIN wheat flour 2 C SOURDOUGH STARTER 1C Molasses ¼Cs YEAST 1Tablespoon dry yeast or 1 packet Mix, thick sponge, let sit for 1.5 hours Add WHITE BREAD FLOUR 2C with the salt below incorporated into it. SALT 1 T Knead for 8-10 minutes adjusting by adding in more whiteflour or…
The luck of the Irish, wasn't about their cuisine but rather the propensity for miners of Irish decent during the gold rush to strike it rich. At House of Bread, we added our "lucky" ingredients to Irish Soda Bread to make one feel lucky to enjoy. Traditional Irish Soda Bread is made with flour, baking soda, soured milk, and salt-that's edible but just doesn't taste very good. At House of Bread,…
Chocolate Babka. Easy to make, use Challah dough, fill, cut twist, top, bake and deliciousness awaits. Challah recipe: (two medium sized loaves) 2 1/2 cups of warm water (approximately 100 degrees) 2 packages or one and 3/4 Tablespoons of active dry yeast 6 cups of unbleached flour (approximately 1 1/2 pounds) 1 1/2 cups of whole-wheat flour 1/2 cup of butter that is very soft but not melted 1/2…
