The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
Portus's picture

A Johannesburg filling station keeps passing motorists entertained with its daily ration of aphorisms.  I think this one is worth repeating, even if it's not new!



gerryp123's picture

To Simple Starter Questions

March 21, 2018 - 12:16pm -- gerryp123

1 - When bread recipes call for starter they often do not mention the ratio of flour:water that made up the starter.  Does it matter, so long as the starter is vigorous and healthy?

2 - Does the type of flour (APF, WWF, Rye, etc) in the starter make much difference in the baked bread?  Might have some (small) effect on bread flavor but does it affect the quality of the bake?

Dsr303's picture

just spent 30 min trying to lose amazon ad. Keeps popping up and won’t close. Anoying

prcek21's picture

Croissant, Lamination problem - second turn

March 20, 2018 - 2:01pm -- prcek21


I have problem with butter in the second turn of lamination. The butter is whole after first turn, then rests in the fridge 1 hour. And now is my problem. After 1 hour I try  to roll out the dough but the butter in the dough always cracks. Why? I use french butter for lamination President 84%. I don’t use a sheeter.

Is it the butter cold too much? Should I wait for a while before rolling out? I am desperate from the butter cracking.

Thank you for your advices, Lucie

bytebreader's picture

Rosemary Recipes? a la Rosemary Diamante from Essential Baking Company in Seattle (and other marvelous rosemary sourdoughs)?

March 20, 2018 - 12:16pm -- bytebreader

Many years ago, a local artisan bakery here in MD offered a really spectacular rosemary boule.  Then the owners sold the business, and unfortunately the bread went down a couple notches.


A few years later, I moved to Seattle for a bit (~2005), and discovered the Essential Baking Company...and specifically their Diamante Rosemary loaf!  OMG, it's a loaf I could swoon over every minute of the day.  Some days that's all I did.  My memory back then it was a boule, though last year when I visited it was a batard...I guess my memory was off in that regard.  Anyways --

NeilM's picture

Black Bread

March 20, 2018 - 7:54am -- NeilM

Inspired by recipe on King Arthur web site.

Left in fridge for four days, then placed in Cast iron and left to double. Bread stuck in the form, didnt powder the side, was seasoned and oiled.

Turned out fluffy and nice strong taste, has a bit of a pumpernickel flavour.

Baked 375/45min 72% hydration.

Andy Baker's picture

Leaven experience - leaving longer than planned.

March 20, 2018 - 5:11am -- Andy Baker

So I normally make a sourdough leaven one evening and then leave it to develop in the fridge overnight (8-16 hours, depending upon the recipe) and then use it to make bread the following morning. This weekend for various reasons I left it in the fridge for two nights! The following morning I checked it and it was still in good shape so I made bagels and ciabatta and there did not seem to be any adverse effects from leaving the leaven that long.

So if you need to leave your leaven for longer than planned it seems to can still make good bread!



not.a.crumb.left's picture

50/50 Wholewheat SD and 2nd Hydration - any thoughts?

March 20, 2018 - 2:37am -- not.a.crumb.left

I am venturing into learning 50/50 Wholewheat territory as new flour and also have been experimenting with nervous with anything close to or more than 80% I have tried to introduce the water at different stages looking at different vids  from bakers such at Matt Ormsbee and another baker on IG called Daniel Larsson.


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