The Fresh Loaf

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

wisps of smoke from KA 600

December 7, 2009 - 1:34pm -- Pablo

I'm guessing this is not a good sign.  Wisps of smoke and a bit of electrical smell.  Persisting a few minutes after end of useage.  Granted this was working a medium dough, 2000g at speed 2 for 5 minutes.  Is this an excuse to buy a heavier duty machine?  A push to get back to hand kneading?  Nothing to worry about? ...  :-Paul

Tony M's picture

Weighing/Measuring Ingredients

December 7, 2009 - 9:38am -- Tony M

I dived into bread baking a few months ago. I read all the books I could get my hands on, sought out videos on technique, made some terrible breads....And I'm now actually starting to get a feel for it. But my comment is this: at first I assumed that much of successful bread baking was precise weighing of stipulated recipe ingredients. I have a great balance beam scale that will weigh to the fraction of a gram and I would look with disdain at any recipe that did not specify in precise metrics. I

Doc Opa's picture

8" utility peel

December 7, 2009 - 8:02am -- Doc Opa

Hi everyone,


I've have a 14" metal peel with wood handle, an old weed cutter I've modified for a moving hot coals, a commercial cotton mop with wood hanle, metal snow shovel for scooping coals and a five foot long fishing gaff I've modified for a bubble popper.  I'd reallu like to have a 8" utility peel but i'm having a hard time justifying paying $70.00 plus dollars for one.  Does anyone know of a utility peel out there with a little more reasonable price tag?



MimiCT's picture

2 Favorite biscotti recipes Cappuccino biscotti and Cranberry Pistachio Biscotti

December 7, 2009 - 6:45am -- MimiCT

Biscotti are great for the holidays because they keep. I don't necessarily bake them the second time, sometimes I like them a little softer so skip the second bake.

If they are really hard, DUNK THEM in a dessert wine. That's how they are served in Italy.

My favorite!

outbackbaker's picture


December 7, 2009 - 4:44am -- outbackbaker

Hello all you bakers!

What a wonderful site.  Here is a group of people who will understand what I do, that making bread is great fun and worth the effort.  That it really isn't as hard as everyone reckons.  In our circle of friends I am known for my bread - it is my party dish, a topped foccacia, simple and succfessful.  People are so surprised when I say I made it by hand, and impressed.  It is lovely to find a community of likeminded people, and such a rich resource.

Paddy the Baker's picture

Brown Bread

December 7, 2009 - 2:48am -- Paddy the Baker

Hi there 

this is all new to me, I have just started baking an Irish Brown bread, it contains, whole meal flour, Bran, wheat germ, treacle and milk. It tastes great and i have started to sell it into local shops in Sydney, i just need to know how long i can expect it to stay fresh and should i be doing anything to make sure it stays fresh for longer. Thanks.


Subscribe to The Fresh Loaf RSS