The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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fstedy13's picture

I just recently started baking bread and I'm having trouble with flat loaves. The bread recently baked was San Francisco Sourdough from Peter Reinharts book Artisan Breads Every Day. The dough rose fine overnight in the refridgerator and when it was proofed. I was careful not to deflate  it during forming or handling but the loaves are 2 1/2" high and 10" round after baking. The bread does have a nice crumb large irregular holes and a great taste. Thanks for any help


vstyn's picture


February 20, 2010 - 9:01am -- vstyn

I made Rye sour starter from the book secrets of a jewish baker yesterday, and the starter has very little bubbles does that mean the starter is no good. I keep my yeast in the freezer.

judiandjeff's picture

Best Stand Mixer for Bread, not KA

February 20, 2010 - 7:02am -- judiandjeff

About to replace my KA 5 qt. Want the best, but Hobart too expensive. Need advice among Bosch, Electrolux (are they still made?), Viking, and any other I missed. I assume these are in the $600 range or so, a little more is ok.

I searched here, and other sites online, and no one seems to be willing to say which they think is the best.


darren1126's picture

I've read that sugar will "feed the yeast"... I'm not exactly sure what that means. How does sugar affect the rise process, density of the bread, etc.. If I add honey to a recipe that calls for sugar, should I reduce the amount of sugar? Also, does milk and butter cause bread to be more dense? What's the benefits to adding milk and butter? I've made bread with and without and I don't notice too much of a flavor difference. The biggest difference I find is in the texture.


Thank you!



jsk's picture

Shaping without degassing the dough- How?

February 20, 2010 - 6:13am -- jsk

In the last couple of weeks I've been trying to get to the right shaping technique. I tried several ways wich I took from books as well as from the net. I always run into the problem of degassing the dough during shaping wich usually leads to a denser crumb without any irruegular wholes. What is the best way of degassing as little as possible? I'm talking manly about batard but also about the boule (wich is even a bigger trouble for me as I always mess up the loaf while shaping it). Any tips or maybe videos?

Thanks and have a great weekend!


cheesehappens's picture

Fougasse - Use Baguette or Foccacia Formula?

February 20, 2010 - 4:53am -- cheesehappens

Which will give me the most traditional result? (I am trying to replicate the amazing fougasse I ate at Paul in London). If using a baguette formula, can I add olives, and if so, at what point in the process? Also, if using a baguette formula, can I brush it with olive oil before baking? Any recipes to share? Merci!

firstfloorfront's picture

Hello from the UK

February 20, 2010 - 3:48am -- firstfloorfront

Hello All

I've been making bread on and off for about 15 years, nothing spectacular just basic mixes and not always with success. I think its time I started to concentrate, expand my knowledge and experiment. Hopefully you will all start pointing me in the right direction. This is my basic mix which I think is always a bit "sticky": -

700g flour
15g salt
25g olive oil
7g dried active yeast
430ml water.


dmsnyder's picture

Hansjoakim described this gorgeous rye bread in his blog last Fall, and I made Hansjoakim's Favorite 70% Sourdough Rye myself in September. I made it again today, inspired by the delicious-looking ryes Mini and Eric have showed us recently.

This time, I made a few changes: I used KAF First Clear flour rather than AP flour. I mixed the dough a bit longer (6 minutes). And I proofed the loaf seam-side down in the brotform, expecting the folds to open up during baking. As you can see, I must have sealed the loaf too well and, perhaps, proofed it too long. The result was an intact loaf with no bursting at all. And I got pretty good oven spring, too. Sometimes you can't get those attractive "imperfections," even when you try for them.

The crust was pleasantly chewy. The aroma of the cut bread was earthy-rye with a definite subtle sourness. The crumb was moist and tender. The flavor was earthy-sweet. It was wonderful, thinly sliced with cream cheese and smoked salmon for breakfast. It was also good open-faced with a bit of mayo and smoked turkey breast, accompanied by a bowl of lentil soup, for lunch.



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