midwestbaker.blogspot.com

Midwest Baker

Wednesday, November 10, 2010. General Bread Baking Guidelines. So you want to make bread? If you follow some easy guidelines you can make up your own recipes and experiment with the results. Have fun! Water 60% - 70% - 80% of flour weight (tight crumb - holey crumb – very holey crumb). Yeast 1% of flour weight. Salt 2% of flour weight. 900 g flour 6.5-7 c flour. 540-630 g water 2⅓ - 2¾ - 3¼ c water (tight even crumb – loose holey crumb). 9 g yeast 1 T yeast. 18 g salt 1 T salt. Before you put it in the o...

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Wednesday, November 10, 2010. General Bread Baking Guidelines. So you want to make bread? If you follow some easy guidelines you can make up your own recipes and experiment with the results. Have fun! Water 60% - 70% - 80% of flour weight (tight crumb - holey crumb – very holey crumb). Yeast 1% of flour weight. Salt 2% of flour weight. 900 g flour 6.5-7 c flour. 540-630 g water 2⅓ - 2¾ - 3¼ c water (tight even crumb – loose holey crumb). 9 g yeast 1 T yeast. 18 g salt 1 T salt. Before you put it in the o...

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Midwest Baker | midwestbaker.blogspot.com Reviews

https://midwestbaker.blogspot.com

Wednesday, November 10, 2010. General Bread Baking Guidelines. So you want to make bread? If you follow some easy guidelines you can make up your own recipes and experiment with the results. Have fun! Water 60% - 70% - 80% of flour weight (tight crumb - holey crumb – very holey crumb). Yeast 1% of flour weight. Salt 2% of flour weight. 900 g flour 6.5-7 c flour. 540-630 g water 2⅓ - 2¾ - 3¼ c water (tight even crumb – loose holey crumb). 9 g yeast 1 T yeast. 18 g salt 1 T salt. Before you put it in the o...

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midwestbaker.blogspot.com

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Midwest Baker: Roman Bakery Video

http://midwestbaker.blogspot.com/2010/09/roman-bakery-video.html

Thursday, September 16, 2010. This is just about the coolest video I've ever watched. It's a sped up version of a day in a bakery in Rome. Take a look! September 16, 2010 at 7:16 PM. Subscribe to: Post Comments (Atom). No Knead 100% Whole Wheat Bread. 100% Whole Wheat Bread. Grand Rapids, Michigan, United States. My passion is baking bread. Been baking it since I was a teenager. That's over 30 years, but who's counting? In this space, I'll pass along my experiences and maybe have some fun.

2

Midwest Baker: November 2010

http://midwestbaker.blogspot.com/2010_11_01_archive.html

Wednesday, November 10, 2010. General Bread Baking Guidelines. So you want to make bread? If you follow some easy guidelines you can make up your own recipes and experiment with the results. Have fun! Water 60% - 70% - 80% of flour weight (tight crumb - holey crumb – very holey crumb). Yeast 1% of flour weight. Salt 2% of flour weight. 900 g flour 6.5-7 c flour. 540-630 g water 2⅓ - 2¾ - 3¼ c water (tight even crumb – loose holey crumb). 9 g yeast 1 T yeast. 18 g salt 1 T salt. Before you put it in the o...

3

Midwest Baker: Baked Apple Pancake

http://midwestbaker.blogspot.com/2010/09/baked-apple-pancake.html

Saturday, September 11, 2010. Many years ago, in Chicago, we had a baked apple pancake at a breakfast restaurant out by O'Hare Airport. It was so delicious and I haven't had one since. Today I found this recipe. On thekitchn.com and it was beautiful! And did I mention it was delicious? It was. Give it a try for a special breakfast. It easily feeds 4 people or one pig! September 16, 2010 at 5:26 AM. September 16, 2010 at 7:48 AM. My pictures are just quick kitchen shots with no set up. I use my little...

4

Midwest Baker: October 2010

http://midwestbaker.blogspot.com/2010_10_01_archive.html

Thursday, October 14, 2010. These rolls are easy. You can stir them up after lunch and have them for dinner. I used real Parmigiano Reggiano Cheese. You can use any Parmesan or dry cheese you want, like Asiago. Make sure you like the cheese you use because that's how they will taste. Makes 9 large rolls. 400-450 g flour (3-3½ cups). 300 g water (1 1/3 cups). Cheese (one cup or 3½ oz). 7 g instant yeast (2 t). 2 T) for the top. Allow rolls to rise until doubled. Brush them with olive oil.

5

Midwest Baker: August 2010

http://midwestbaker.blogspot.com/2010_08_01_archive.html

Thursday, August 19, 2010. I just pulled these babies out of the oven! Man, they smell great. Maybe I should have painted them with egg white before they went in to give them some gloss. The recipe is from Cookography. For details. I'll add a crumb shot later and let you know how it was. These were very light and feathery and had good flavor. The crust was crisp and chewy. Tuesday, August 10, 2010. What to do with leftover homemade bread? 3 Flip over and bake 5 more minutes. Tuesday, August 3, 2010.

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Wednesday, November 10, 2010. General Bread Baking Guidelines. So you want to make bread? If you follow some easy guidelines you can make up your own recipes and experiment with the results. Have fun! Water 60% - 70% - 80% of flour weight (tight crumb - holey crumb – very holey crumb). Yeast 1% of flour weight. Salt 2% of flour weight. 900 g flour 6.5-7 c flour. 540-630 g water 2⅓ - 2¾ - 3¼ c water (tight even crumb – loose holey crumb). 9 g yeast 1 T yeast. 18 g salt 1 T salt. Before you put it in the o...

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