The Fresh Loaf

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

Sandwich bread

October 10, 2008 - 12:46pm -- lrnardi


I am sort of a novice maker, I am trying to make all of my bread at home for all our needs. I am having problems with my sandwich bread which always comes out with a huge crack in the sides. I have tried to proof first, I have tried baking with a pan of water in the oven at the same time. I have tried staggering the pans.

Can anyone suggest something? The bread tases ok, but looks and cuts bad.

chahira daoud's picture
chahira daoud

Yesterday , at night , I tried Bridgestone recipe for sweeedish sweet filled buns , I made the round shape filled with chocolate pudding "made from scratch" , , the other shape is rectangular and filled with Mango pudding , I found that I have a lot of mango in the refrigerator,so why not to try  a new fruity taste in yeasted bakes,I was totally amazed , soooo yummy!!!!!

The kids loved it so much.The dough was very tasty and light.

so I would like to thank " Bridgestone " for sharing this lovely recipe.

Here you are some of the pics:-



tgw1962_slo's picture

blah tasting sourdough

October 9, 2008 - 10:11pm -- tgw1962_slo

Hello to all,


I am new here, so I'm hoping to get some good advice.

About two months ago, I initiated my first starter. After about three weeks of feeding it, it took on a very pleasant and sharp aroma.

So after I figured that I'd created enough for the recipe I'd use it in, I went ahead and made a loaf of sourdough with it.

However, while the bread tasted ok, it definitely was NOT sour. The recipe called for two cups of this starter. You'd never know

I'd added any judging by the lackluster taste of the finished product. 


jeffesonm's picture

Straight from refrigerator to oven?

October 9, 2008 - 7:07pm -- jeffesonm

Hi all,

After a long summer hiatus (no AC) I am back to bread baking.  Unfortunately I failed to maintain my starter and ended up throwing it out.  Fortunately a nearby bakery was kind enough to give a chunk of theirs, which turned out to be a firm levain.  I baked my first loaves of the season this past weekend and again the house was filled with the delicious smell of bread baking.

Next week at work there's a United Way bake sale, so I figured I'd contribute some delicious loaves.  I'm planning to make the following:

Traci's picture

Bake times for smaller loaves

October 9, 2008 - 5:17pm -- Traci


I have only just started baking. I've made the no-knead bread and really like that. However its really, really large for one person. If I want to split the recipe in two and make two loaves how I should adjust the bake times to still get the same results of a crispy, crackly crust and nice soft inner part? Also, is there anything I'll need to do differently with my dutch oven?

Thanks in advance!




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