The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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Nomadcruiser53's picture

Some baking today.

June 9, 2009 - 7:28pm -- Nomadcruiser53

Well, today was a fun day. I did a batch of English muffins using the KA sourdough recipe. These turned out great and we had our own egg mcMuffin's with a hollandaise sauce. A few also got toasted and slathered with jam. I also did 2 loafs of Anadama using PR's recipe in the BBA. I was very happy with the result. We just had a slice with butter. I'm thinking anadama will make a wonderful breakfast toast. The real test will be the 2 SD boules I have retarding in the fridge to bake tomorrow. We'll see how I faired with the BBA starter, sponge, stiff starter progression.

althetrainer's picture

My house is full of breads yet I couldn't help making these

June 9, 2009 - 7:20pm -- althetrainer

I always wanted to try making Asian buns.  Was fascinated with the soft crumb and sweet fillings.  Just this week I found some recipes and I was going to wait until next week because I have already baked four loaves of sandwich bread.  But I was at home today and my hands were very itching and I finally gave in.  Man, I need therapy!


(1) Buttercream Buns


yozzause's picture

Hi everyone this is my first ever blog and introductory blog to the fresh loaf
I am 58 years old
I did my apprnticeship as a baker at Noonans Bakery in South Perth Western Australia, worked for 10 years in the trade but got out due the pressures of anti social hours and a young family as well as big bakeries taking over the trade closing down the local bakery.

Worked for 21 years as a government bus driver but got out when the labour side was hived of to private enterprise, stayed as a government employee working for Tafe, currently a supply officer, buying all the colleges requirements.
At tafe we have a hospitality section and the students have a small bakery attached to the main kitchen, from time to time i have been able to assist some of the chef lecturers with my bread skills.
I was able to get our building trades lecturers to have their student build a wood fired oven in the training restaurants forecourt.
The project had all the element that were required for the building apprentices seting out the foundations raising walls, pouring a reinforced concrete raft laying fire bricks , constructing arches, chimney, pouring insulating material, constructing roofing etc.
we now have a wood fired oven that will cook pizza and holds around 18 500g loaves (5kg flour mix) it's marvelous everything i could have hoped for, lights easy bakes to perfection.
I really want one at home and it is on my list of to do things. i have always maintained an interest in bread baking and find it quite therapeutic.
I am really enjoying the fresh loaf since i founs it and will post some pics soon. YOZZA

xaipete's picture

A friend of mine, who is a great baker, sent me this recipe that she adapted from a clipping that she cut out of the Chicago Tribune in 1994. She's getting ready to move and discovered it when cleaning out her files. She had kept it for 15 years but never tried it (just how many of us have recipes lying around for decades that we've never tried?) The recipe from the clipping was from The Bread Book by Betsy Oppenneer.

I just made half of the recipe but I was really sorry that I didn't make the full batch because this is such a delicious bread with a lot of interesting flavors, a nice soft crust, and a powerful aroma that was even present upon opening the loaf up the next morning. It made my whole kitchen smell like a bakery.

Kalamata Olive, Sun-dried tomato, and Feta Bread

400 g water

14 g instant yeast

625 g bread flour (I used KA--you might need a little more flour depending on how wet your olives and tomatoes are)

42 g dried milk powder

18 g sugar

7 g salt

1 egg, beaten

180 g pitted Kalamata olives, cut in half or thirds (I used a drained 6.5 oz. jar of TJs)

8 oz. julienned sun-dried tomatoes packed in oil, drained (can use reconstituted dry pack if you prefer; I used an 8.5 oz. of TJs julienned sun-dried tomatoes)

25 g chopped fresh parsley (fresh basil would also be delicious)

8 oz. feta cheese, crumbled

Egg wash

Combine water, yeast, flour, dry milk, sugar, egg, and salt in mixer bowl. Mix with paddle just to combine. Add in tomatoes, olives and parsley at the end being careful not to break them up too much.

Let dough rest 15 minutes in covered mixer bowl. Turn out onto lightly floured counter and knead a few turn to form a ball. Place in oiled covered container and let rest another 15 minutes. Do a stretch and fold. Return dough to bowl. Wait another 15 minutes and do a 2nd stretch and fold.

Return to covered bowl and let rise until double (about an 1 1/2 hours--I can't remember exactly how long this took).

Divide dough into two equally sized balls and roll each out into a cylinder about 12" long and 1/4" thick. Sprinkle each rectangle with half the feta, and then cut the rectangle in half length-wise.

Roll up each strip of dough tightly to form a long cylinder, and then roll each cylinder back and forth until each is 24" long. Braid two cylinders together and then coil them to form a round loaf.

Place each loaf on parchment, spray lightly with pan-spray, cover loosely with plastic wrap, and let proof until almost double, about one hour.

Place oven stone on rack in middle position and preheat oven to 375º F.

Just before baking, brush loaves with egg wash. Bake directly on stone for about 35 minutes until center reaches 190º F.

Makes two round loaves (can also be baked in loaf pans).

Kalamata Olive, Sun-dried tomato, and Feta Bread

We cut a few slices of the bread when it was still warm (we just couldn't wait; it smelled so good). The reason why part of the slice is missing in this shot is because my husband pulled off one of the bulbs and ate it before going to bed. (Geeze, Jim, you wrecked my picture!)

Kalamata Olive, Sun-dried tomato, and Feta Bread

It also makes great toast. I had it for breakfast and lunch!

Kalamata Olive, Sun-dried tomato, and Feta Bread


bobm1's picture

grotesque eruptions

June 9, 2009 - 4:50pm -- bobm1

why do some of my batards erupt through the crust and others, from the same batch, do not. i'm so frustrated. i cannot seem to achieve any consistancy with this bread. the original formula is written thus;

flour - 100%

yeast - 1.1%

water - 67.2%

salt - 2.7%

cereal - 33.33% (this is a mix of ten grains that are stone ground by a local miller)

the note on this says that the cereal mix and vital wheat gluten are included in the flour.


100g bread flour

0.8g yeast

lezlishoemaker's picture

What can I substitute for a cake mix???

June 9, 2009 - 4:00pm -- lezlishoemaker

I have a few recipes from my mother-in-law, who I always thought baked from scratch... Come to find out that EVERY SINGLE ONE of her ecipes start with "1 yellow cake mix" or "1 white cake mix"

The problem with this is that I don't recall ever buying a cake mix. I am 25 and grew up baking with my grandmother, who never used a cake mix. I have every other ingredient you could want to make 30 or more cakes, but no CAKE MIX!!!

Can anyone please tell me how to substitute this ingredient?!?

David Wilson's picture
David Wilson

I just finished a loaf of sourdough from this recipe

...And I think it turned out fairly well. I had to take some liberties with the development/rising times due to time constraints, but it seemed to work. The dough sat covered for an hour or so after mixing, then a stretch-and-fold, four hours in the fridge, stretch-and-fold, overnight (10 hours) rise in a cool-ish room (~62 degrees), a third stretch-and-fold, after which I shaped it and let it rise in a basket for just over 3 hours. Baking was 40 minutes at 450 degrees, on a stone.

The dough after mixing:


After a stretch-and-fold:


In the basket:


A Fresh Loaf:


The crumb:


Clearly I need to learn how to score loaves properly. Nonetheless, I'm pretty happy with the look of it. The crumb could have been a little more open, I think, but it was tasty! Not super sour; the spelt and rye go together very well. Many thanks to JMonkey for coming up with a superb recipe. As this is only my third or fourth sourdough loaf I hope to improve upon the results next time.

ein's picture

Question on Changing Pre-Ferment Type

June 9, 2009 - 10:02am -- ein

I'm using a pate fermentee in a whole-wheat loaf made with 50% ww and 50% apf. I much prefer using a poolish and would like to switch over. The dough is fairly extensible now and I wouldn't want to increase it.

The pre-fermented flour percentage with the pate is 25%. Anyone have experience with this type of substitution?



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