The Fresh Loaf

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

I used the rice flour in a linen lined basket and WHAT a difference. Sunddenly, as you said, the loaf comes out like teflon and the slash...well all I can say is WOW ! I used about 1 tsp of rice flour and lightly rubbed it into the linen napkin. I turned the shaped pain de campagne into it seam side up and waited 1 1/2 hrs, preheated the iron pot for 30 min at 500 and then turned the loaf out and slashed. Placed in pot/closed/reduced oven to 460 and baked for 30 min lid on and 15 min lid off to 207 degrees. The loaf carried on like crazy when I got it out of the oven,,,snap, crackle, pop and I got GORGEOUS cracks too. Who would have thought that someone who has baked bread for this many decades could still get so excited ?? Thank you again Hans for the rice flour baking will now move forward at a different pace as far as are the best. c

risen/slashed note linen lined basket w/ rice flour:


fresh from oven :

 Photobucket Photobucket

old iron pot for cloche baking:


moxiemolly's picture

Wow, I made Floyd's blueberry and cream cheese braids today (started them yesterday) and they are AMAZING! I did one by the book and made the other with a smear of the cream cheese filling sprinkled with chocolate chips, YUMMY! In case you haven't come across his post here is a link:

I highly recommend trying it. One note, my oven cooks a little fast because it has a convection option so this bread only needed about 25 minutes. Here are some pictures of the process:

The braids before going into the oven, the large one is blueberry:


The braids right out of the oven, it was really hard to wait 30 mins before cutting:


A close up of the delight:



A slice of blueberry heaven:


And a shot of chocolate loveliness:



Thanks Floyd!

jacobsbrook's picture

Thank you Shiao-Ping for sharing your wonderful skills as both a baker and a true artist!  Also thanks to MC for sharing with the "inspiring" story from Vermont.  After reading the blogs from Shiao-Ping and Farine I decided why not try???  Maybe the flavor will be what I am seeking. 

I followed as best as I could the formula that Shiao-Ping described, with only timing and my lacking a standmixer being an issue.  Therefore I used an autolyse of the flour, water, and starter, minus the salt for 30 minutes.  Then 6 stretch and folds one every 30 minutes.  After pre-shape and shaping, the dough was placed into the couche  and off to the fridge.  It remained in the refrigerator close to 14 hours.  In the morning the the cold dough went directly into the pre-heated oven at 500F with steam for the first 15 minutes and dropped to 450F for the remaining bake.  I am happy with the resulting loaves.  The flavor is mild and light and I agree with others that the resulting loaves are surprisingly light. The best description I can think of is "YUM". 

I cannot wait to see how they "age".  As usual my scoring leaves much to be desired, but you can't see that when it is sliced for a sandwich.  :)  

Once again thank you to the Artisans of TFL.

Best regards and well wishes.


Martyn's picture

Gift from a Facebook friend

January 31, 2010 - 10:30am -- Martyn

I recently joined this forum after beginning to bake my own bread after Christmas, I also became a friend of the TFL Facebook page. A friend who also uses Facebook recognised me; and as a keen bread maker herself decided to get in touch. I was very pleased and suprised when yesterday, my friend turned up with a gift of the exess half of their own sourdough starter. "Sourpuss" was born several months ago to organic rye flour and water and is usually fed on Saturday mornings.

Karmel_Kuisine's picture

Bread baking growing pains and other questions

January 31, 2010 - 10:04am -- Karmel_Kuisine

I am still in the beginning stages of learning to bake bread. I've been at it since October when I got my KitchenAid mixer as a birthday gift. I do all my kneading in the KitchenAid.

I've been trying to perfect the sandwich loaf before moving onto crusty breads. I have little kids and they like a softer loaf. Most of the loaves I've been successful with have incorporated oatmeal in them.

My least successful loaves have been fine at the heels, but crumbling and unsliceable in the middle.

Agamemnonsmom's picture

When to freeze dough?

January 31, 2010 - 9:59am -- Agamemnonsmom

I am making the french bread recipe here and need to know if I should cook both loaves and then freeze one. Or can I freeze a shaped loaf (not risen for the final time) and cook another day.  Two loaves will be too many for my small family.


Thank you so much!




Here's the recipe if it matters:



1 cup water
1 cup bread or all-purpose unbleached flour
1/2 teaspoon instant yeast


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