The Fresh Loaf

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

Help finding Jane's recipe for 100% WW?

February 21, 2010 - 12:35pm -- jsk

I've been trying to find Jane's recipe for 100% WW bread wich mountaindog and JMonkey have praised so much but all I could find is this thread: but the recipe nor the instructions are not there!

I realy want to bake a good 100% whole grain loaf and I think that this post could realy help me inderstand the process better.

Elagins's picture

On top: black pepper and parmesan

Underneath: fresh rosemary and garlic

12.5% protein flour, 66% hydration, 5% olive oil, 2% salt, 2% fresh yeast, baked on a stone at 400 for 18 minutes.

Stan Ginsberg

dmsnyder's picture

Recipe from Fantasia Bakery wanted

February 21, 2010 - 10:32am -- dmsnyder

San Francisco area members will remember the wonderful pastries from Blums and Fantasia Bakery, both long-gone. One of my favorite breakfast pastries ever was Fantasia's Pecan Rolls. I wonder if anyone has the recipe.

Ernest Weil, the founder of Fantasia, published a pastry cookbook called "Love to Bake" in 2006. It is apparently out of print and available only at "rare book" prices. Does anyone have this book? If so, could you see if the recipe for Pecan Rolls is in it and, if so, post it on TFL?

I'd be eternally grateful!


KenK's picture

High hydration bagels

February 21, 2010 - 9:17am -- KenK

When I mixed my bagel dough this morning; it was immediately obvious I had made a mistake, either in scaling the ingredients or in deciphering my cryptic notes.  Confusion is highly possible since I use the same Biga to make a couple different doughs.  Anyway the dough was very wet so I worked in more flour but it was still probably 67-68% hydration when I said good enough.  They came out quite well I thought.  I'm sure they won't be as chewy as normal but should eat well enough.

Dave_N's picture

Help please! - problems with learning to bake bread

February 21, 2010 - 9:07am -- Dave_N

Hi Guys,

I'm having real problems in my first attempts to bake homemade bread using a number of recipes including 'your first white bread' recipe from this site.

Nearly every time I follow a recipe through to completion my bread seems to be very 'beery' in the middle while the crust is rock hard!

My process:

1. Mix the recipe ingredients (bread flour, salt, yeast (packet) and water)

2. Kneed for around 10 minutes.

3. Leave to prove (usually around 90-120 mins)

breadbakingbassplayer's picture

Hey All,

Just wanted to share with you some more stuff.  This is my own improvisation of Pain de Beaucaire.  I decided to make them more stick like, which actually made them resemble the Chinese fried doughnut "yauh tiuh".  For more info, please check out the following websites:



Pain de Beaucaire Sticks


95% AP Flour (1194g)

3% WW Flour (38g)

2% Rye Flour (26g)

63% Water (792g)

2.2% Kosher salt (28g)

10% Firm Sourdough Starter (60% Hydration) (126g)

1/2 tsp Active Dry Yeast

Coarse wheat bran

Makes 2204g dough.


6:55pm - Mix all ingredients into a ball with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.

7:30pm – Turn dough in bin, cover.

8:00pm - Turn dough in bin, cover.

8:30pm - Turn dough in bin, cover.

10:30pm – Divide dough into 2 equal pieces, roll out each piece into an 8” x 15” rectangle.  Make slurry with water and some AP flour.  Brush slurry onto each piece of dough, sprinkle coarse wheat bran on one piece, and turn the other dough piece on to the other.  Cut into 4 strips that are approx 2” wide, transfer to lightly floured linen couch and proof for 1 hour.  Strips should be proofed with each layer on top of each other.  Cover in cloth and plastic.  Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)

11:40pm – Gently turn loaves onto side transfer loaves to a peel or flipping board, place directly onto stone in oven.  When all the loaves are in, Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 15 minutes.  Rotate, turn down to 450F with convection and bake for another 15 minutes or until internal temp reaches 210F.  Cool completely for about 2 hours or overnight before cutting and eating...


jseeds's picture

Substituting malt powder for syrup

February 21, 2010 - 7:23am -- jseeds

First post, but I've been reading here a while (with awe).  I've wanted to bake bread for 20 (30?) years but was too intimidated.  Last weekend, I finally tried the "Loaf for Learning" from Laurel's Kitchen (Whole Grain) Bread Book and it was fabulously successful!  Next project:  whole wheat everything bagels.


enaid's picture

wholewheat flour

February 21, 2010 - 6:52am -- enaid

I have come across a mill that sells 60% whole wheat flour.  It has the course bran removed.  Is this possibly the same as white whole wheat which is available in U.S.?  I have never come across white whole wheat here in Canada. I'm not sure if it's called 60% because it has the course bran removed or if it is blended with white flour.

AnnaInMD's picture

Whole Wheat/Rye dead

February 21, 2010 - 6:30am -- AnnaInMD

I had set our taste buds to fresh wheat/rye bread with sauerkraut and corned beef.  Doggonit. The dough didn't rise at all. I usually have great success with the 1.2.3 step but wanted to substitute white/bread flour for 60% wheat and 40% rye. Did the resting, the folding, the overnite retard, and there it sits like a stone in the banneton. I am at the point of starting over and had an epiphany. Could I use part of the nonrisen dough as part of a new effort and how would I do this ?

Thanks all !



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