The Fresh Loaf

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

A proud moment!

February 22, 2010 - 2:13pm -- Dave_N

After much experimentation I think I have finally cracked my first loaf!

The recipe from TFL:

3 cups flour
2 teaspoons salt
2 teaspoons yeast
1 1/8 cup water

I went to my local supermarket and bought some new flour (more expensive) and yeast.

This time I kneaded the dough for 12 minuts ...after around 9 minutes there was a marked change in the consistency.

The dough went very creamy with a marzipan-like finish.

Leesky's picture

Major Deflation Issues

February 22, 2010 - 1:23pm -- Leesky

I have an Amish Potato Starter I've had about 3 months. The first time I baked using it it made 3 beautiful loaves. From them on, the dough makes up the same, rises just fine, nice and high, but as soon as I put it in the oven it deflates. I'm telling you I put them in go gently and close the door excrutiatingly carefully, no children running around, nothing to jar the oven so I don't think that is the cause.

dsoleil's picture

How To Taste Bread

February 22, 2010 - 11:27am -- dsoleil

Hi All,

I love all the discussions on TFL.  One I haven't seen yet is a primer on how to taste bread in the same vein as how people learn to taste wine.  Not sure if there are any competition judges that want to weigh in here, but here are a couple things I came up with that contribute to the overall bread experience.

First smell

Overall color of crust and crumb

Holes and airiness



Taste and complexity



bohogal's picture

Sweet dough problems

February 22, 2010 - 11:15am -- bohogal

I followed the recipe for sweet dough from "Artisan Baking" by Maggie Glezer, but by the time I got everything kneaded in something didn't feel right.  The dough was quite dense and heavy.  In addition, the dough didn't rise in the pans at all.  The loaves I'm using the sweet dough for is also in the same book - Acme's Cinnamon-Currant Bread with Walnuts.  They are in the oven right now and I just rotated them.  The dough has risen some.  Any thoughts out there?  This is my first attempt at a sweet dough.  Thanks!

norco1's picture


February 22, 2010 - 10:12am -- norco1

I've read various recipes that contradict each other concerning the degassing process. Some suggest total degas, some none and others somewhere in the middle. Is there a standard approach to degassing?

nicodvb's picture

Foreign berries in my rye

February 22, 2010 - 6:28am -- nicodvb


in the rye berries I just bought there are few other and unwanted seeds that I don't know. I uploaded a high resolution picture of them

I guess I can recognize soft wheat and oat, but I'm very curious about the small round black one at the center. It looks a bit like pepper but surely it's not. I hope it's not ergot. Please, tell me it's NOT ergot or I'll become more paranoid than usual ;(




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