THanks so much for doing this Andrew. As someone who spent their career in the library/publishing world, a book/blog without an index is next to useless IMO.
Not sure if this is the correct forum, but I've had issues with my brioche sagging on the sides so that it slices look like a dramatic mushroom. Anyone advice out there. I used the original Tartine Bread recipe.
Derrick - I call this the dreaded "suck-in", and it has to do with both the crust and the internal crumb not being set. A few things to consider: 1) make sure your flour is strong enough for the formula in question. Try a stronger bread flour if you can find one. 2) Bake longer and lower. that recipe calls for 450F, which is high for brioche. I tend to bake mine at 325 to 350, in part for that reason. And 3) bake longer! If need be you can even take the loaf out of the pan and return it to the bare oven rack to cook another 5-10m. You want it to be well browned, even where the loaf touches the pan. I don't usually temp my breads, but sometimes it is worth it with enriched doughs. Aim for 190 or 200F at the core.
Jan 29, 2023·edited Jan 29, 2023Liked by Andrew Janjigian
Could you do a post on techniques for working with high-hydration dough? Or maybe you already have.
BTW, the search function here seems to default to all of substack and comes up with some pretty rotten stuff from other blogs, sometimes :( I see I can filter it to your blog. But still kind of jolting!
Mark - I'll add that to the list of topics to cover. But I think you are using the wrong search box. There is one on the middle of the main page (https://newsletter.wordloaf.org), look for the magnifying glass next to New/Top/Community. Searches there only cover what's been published on Wordloaf.
Ah, got it. Didn't see there were two search icons on the page. The one at the top is the most prominent, IMO. That one can definitely be filtered to just your blog, but the default appears to be all of substack. The one in the middle of the page works as expected.
yeah, I asked them to. It's so tasty!
This is super that you did this. What a nice gift to your readers. And I know such tasks are not completely fun.
Where is the stale bread recipe? I can't remember the name. 😑
It's the Burned Bread one, which I just made available to everyone to access.
Thanks, I appreciate it. It's hard to keep up sometimes!
This is brilliant!! Thank you so much.
Many many thanks!
THanks so much for doing this Andrew. As someone who spent their career in the library/publishing world, a book/blog without an index is next to useless IMO.
Thanks, Andrew! Super helpful.
Is there a way to find recommended products? I remember a link to bannetons, I'm curious about other tools too - alternates to Amazon when possible.
Therese - I've made recipe-specific ones, but not a general one. Will try to put one together soon.
Where is the link for you to get a commission on a Challenger Bread Pan? Don't really need one but with the price going up now seems like a good time.
John - Happy to share one if you are going to buy one anyway, thank you! https://challengerbreadware.com/?ref=andrew.janjigian
You're the one I'm going to blame when my wife asks why I need this and where am I going to store it, so it's the least I can do for you!
haha, I take full responsibility
Hi.. I’m looking for your tangzhong brioche recipe. Plz advise. Thx
I don't have one here, but there is one in the works!
Ok.. thank u, I’ll wait patiently.
Not sure if this is the correct forum, but I've had issues with my brioche sagging on the sides so that it slices look like a dramatic mushroom. Anyone advice out there. I used the original Tartine Bread recipe.
Derrick - I call this the dreaded "suck-in", and it has to do with both the crust and the internal crumb not being set. A few things to consider: 1) make sure your flour is strong enough for the formula in question. Try a stronger bread flour if you can find one. 2) Bake longer and lower. that recipe calls for 450F, which is high for brioche. I tend to bake mine at 325 to 350, in part for that reason. And 3) bake longer! If need be you can even take the loaf out of the pan and return it to the bare oven rack to cook another 5-10m. You want it to be well browned, even where the loaf touches the pan. I don't usually temp my breads, but sometimes it is worth it with enriched doughs. Aim for 190 or 200F at the core.
Thrilled to have an updated recipe list -- many thanks!
Did I bury the lede?
Thanks for the update, Andrew! It encouraged me to go back to things I meant to try but didn't get to yet (I'm looking at you, Slab).
Could you add a section that lists all of your (pay to view) workshops? I was looking for the Pizza al Taglio one and I do not see it in your index
Wow! Thanks
Could you do a post on techniques for working with high-hydration dough? Or maybe you already have.
BTW, the search function here seems to default to all of substack and comes up with some pretty rotten stuff from other blogs, sometimes :( I see I can filter it to your blog. But still kind of jolting!
Mark - I'll add that to the list of topics to cover. But I think you are using the wrong search box. There is one on the middle of the main page (https://newsletter.wordloaf.org), look for the magnifying glass next to New/Top/Community. Searches there only cover what's been published on Wordloaf.
Ah, got it. Didn't see there were two search icons on the page. The one at the top is the most prominent, IMO. That one can definitely be filtered to just your blog, but the default appears to be all of substack. The one in the middle of the page works as expected.