The Fresh Loaf

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

By the way, a week or so ago I added a new email notification feature that I think is really handy.  If you go to:

My Account >> Edit >> Email Preferences

and check the box and save you can get a notification any time someone replies to a thread you've started.  I'm finding this a great way of keeping track of responses to blog entries I made weeks or months ago that otherwise I'd miss.

That bring up to 3 the types of email notifications you can have here.  The other two are "Notifications," which sends you a digest of all of the days activity by email, and "Subscriptions," which allow you to subscribe to all updates on a given thread or content type.  Having of these options is quite confusing, I recognize.  Every time I think about doing away with one type of notification or the other to make things simpler I talk to someone who says they really like getting that type.  So I'm not certain what to do, long-term, but it is worth experimenting with the different types of notifications to find the one that fits your reading habits best.

Floydm's picture

I wrote a blog entry on today about The Fresh Loaf Fall Fundraiser that some folks here might enjoy reading.  Fingers crossed, hopefully some other online communities and groups will use what we did as a model and hold similar drives from time-to-time.   

Again, thank you to everyone who participated and/or showed your support.

fatdog's picture

Poolish Ready ... Baker Not

November 4, 2009 - 5:42pm -- fatdog

I need some help here ... I made a nice beer poolish last night with the intention of baking a loaf today.  Well, things got in the way and the loaf just ain't getting baked until at least tomorrow.  The quesiton is: how long will a poolish sit happily in the refrigerator before it gives up the ghost and refuses to play the game anymore? 

KenK's picture

Sourdough pancake

November 4, 2009 - 4:51pm -- KenK

I tried the instructions from King Arthur's website this evening to make a pancake/crumpet from sourdough starter.  It came out pretty good, a little tough but they tasted good.  I removed four ounces as I would to feed it.  Added 1/2 teaspoon of sugar and 1/4 teaspoon each of salt and baking soda.  It foamed up nicely.

After it was cooked I put a little butter on it and cut it into eighths. I put orange marmalade on one "stack" and maple syrup on the other.  The syrup was better.

albin1e4's picture

Emily Henry Oven and Lahey's No-knead Bread

November 4, 2009 - 3:48pm -- albin1e4

First a pic of the Emily Henry 5.5 qt oven



Now the bread itself


And a few notes

1. I used floured parchment paper to transfer the dough to the oven (as opposed to a cotton kitchen towel). No problems with sticking dough which I experience about 50% of the time using the towel.

hansjoakim's picture

I was inspired by Eric's medieval bread and wanted to try something different with Hamelman's oatbread. I ended up with a medieval bread/Pain de Beaucaire hybrid... I first shaped two baguettes of the oatbread dough. The two vertical sides of the baguettes were brushed with water, and the outer edge dipped in rolled oats. The inner side was partly sprinkled with coarse rye flour, and the baguettes shaped as below:


The idea was to sprinkle coarse flour on the inner side to avoid the dough proofing/baking together. Also, avoid sprinkling flour on the very ends: You want some wet dough on each side so you can splice them together in the end.

Here's the baked loaves/baguettes:


Lots of flavourful crust, and it's fun to try something different :)


Salome's picture

Finally... I've done it again. I must confess that I didn't get to baking very often in the last couple weeks. Of course I tried to bake every now and then, but most of the times just well known formulae like my potato-walnut-bread, or a simple white bread such as Hamelman's rustic bread, or something comparable.

I found it rather hard to fit the  baking into my schedule, as my days differ considerably and I always find myself busy when I'd like to bake.

But yesterday I realized that baking, even in the time expensive way I like and enjoy, can fit into my schedule. No miracles, it's rather simple: Sourdough in the morning, mixing in the early evening, first fermentation, shaping in the later evening and final proof in my not so cold fridge and then baking in the next morning before I head to the uni. (it was probably slightly to much proofed, but it didn't matter to much and now I know that I'd simply have to lower the fridge temperature for the next time and it should be perfect!)

The result is very pleasing! (excuse the not so good picture quality, my camera broke some time ago and as I'm not at home I can't borrow my sister's camera. Thus, the pictures are somewhat blurry and pale in colour)


The bread is pleasantly sour, due to the potatoes very "humid" and chewy. I was surprised to find out that it tastes pretty much like the bread I always wanted to copy from my favourite baker but I never managed to get such a moist crumb!As I'm not very familiar with my new oven yet, it charred on the bottom somewhat and I had to scrape some black off, but I really liked this smoky note in combination with the sourness!


Potatoe - rye bread



100 g whole rye flour

100 g water

35 g mature culture


final dough:

all of the sourdough

280 g boiled and peeled potatoes, cooled (I boiled them while I mixed the sourdough)

150 g whole wheat flour

200 g bread flour

200 g water

12 g vital wheat gluten

10 g salt

1 tsp (somewhat less) instant yeast


1. prepare the sourdough in the morning

2. in the evening: mix the sourdough, the mashed potatoes, all of the flour, vwgluten and the water and knead until everything is smooth.

3. autolyse for some time, approx. 30 min.

4. add salt and yeast, knead until smooth and well developed.

5. proove until doubled in size (I put the dough on the balcony (12°C) while I left the house and brought it back inside after I returned to let it double fully, it took me about four hours, I think)

6. shape (I divided the dough into two pieces and made boules out of them)

7. place them in a well floured linnen inside of a bowl (or proofing basket, If you got one) and let the boules ferment over night in the fridge

8. preheat the oven the next morning to full temperature, slash the boules, steam well, turn down to 230°C and bake for approx. 35 min.

9. let cool and enjoy!


i hope you all are doing fine. Even if I didn't write, I've checked in here regularily and followed your baking!




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