The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
oo7wazzy's picture

Gelatinous crumb

September 18, 2017 - 1:58am -- oo7wazzy

Hi Freshloaf


I have a question about the crumb of my bread. 

I baked olive ciabatta the other day . I did a 8 hour overnigh ferment and shaped and baked the next morning . I let the shaped loaves rest for 30mins before baking. As You can see in the picture the bottom part of the slice has this opaque , gelatinous strip. It was as if it hadn't cooked through. 

I bake with an industrial deck oven , on terra-cotta tiles. Temp was 220C for 30mins which is definitely hot and long enough for ciabatta. The colour on the crust was golden brown and beautiful. 

leslieruf's picture

Buying & using a grain mill

September 17, 2017 - 1:12pm -- leslieruf

I am looking at buying a grain mill, possibly Komo Classic or Mockmill 100.  Before I take that giant leap, a couple of questions from other TFlers.

IF I mill the grain myself, then sieve it to remove the bran, does this give me the equivalent of AP or bread flour depending on the type of wheat I use?  I ask as I wonder about flour for cakes etc.  and those breads not 100% whole grain.

would a flour sieve with 0.5 mm mesh give me something close to AP flour?

Does the Komo cope with sprouted grain provided it is properly dried? 

golgi70's picture

Hey All, 

I finally started a project and unintentionally ditched the blog.  So much social media work and i had no blogging left.

Thought I'd say hello to any of the folks still hanging around and show some of my work/progress.

I've started my own cottage food operation in the way northern California coast using a reservation based model. Baking twice a week.  All whole grains are milled in house.  The large majority of the breads are naturally leavened but some classics with commercial yeast.  Or combination of both.  But I'm not here to advertise just check in as a peer.  

I owe a lot to this site.  When my obsession took hold this was a place that had tons of information, a place to document what I was doing, and real time like minded people. 

Oven:  Rofco B40

Mill : Jansen 8" stone mill

Mixer : offbrand single speed one direction spiral mixer (hands hurt after a year) 


Here some classic baguettes, NY Rye, pretzels, Sesame Wheat, and Multi Grain Vollkornbrot

Next some Big Bird which is my Spelt Country dough with sunflower, sesame, flax, and poppy seed

And inspired by this page so I left it's name as such

San Joaquin Sourdough with 25% Red Spring California (Yecora Rojo) wheat and 5% rye and a liquid levain

I'll be sure and get back over and share more often than not.  Hope all is well here at TFL


Josh (very new and not totally finished website)

JoshFox Bread @ Facebook

joshfox_bread_ @ Instagram


the hadster's picture

starter back in my fridge, first loaf Tartine bread retarding now!

September 17, 2017 - 12:15pm -- the hadster

I finally made it back to my sister's house and was able to pick up my starters.  They both looked sad but perked up immediately.  My regular starter was ready to bake with after it's second refreshment.

I made a half recipe of Tartine Bread's basic loaf per the instructions.  My kitchen was warm, so I only needed 2 hours for the bulk fermentation.  The dough needed some development, so instead of my second fold, I did the French method, or slap and fold, for about 20 seconds.

I wanted to put it into a floured banneton, but I got scared and used a liner.

JeffyWu's picture

Refreshing starter

September 17, 2017 - 7:31am -- JeffyWu

Hi all,

I recently posted a question about a starter from the book "Bien Cuit"--the bread was wonderful!  But I have a question about refreshing the starter. The book says to do it every three days, which to me seems far too often than need be.  Thoughts?  In general, this book takes an extreme position on a lot of topics (the starter took 24 days to build!) and I was just wondering whether this might the more of the same.  




quartet1977's picture

Question about baking time adjustments for variously sized loaves

September 16, 2017 - 11:48am -- quartet1977

Hi, I'm prepping a slight variation on Tartine 3's oat porridge bread (link), and I'm considering baking some small loaves and some large ones, though I haven't decided on the size for each yet. Can someone suggest or point me to guidelines on how to make adjustments in the baking time based on size? Are there other important considerations to keep in mind? I doubt I'll go less than 1.5#. I've got more than 9 pounds of dough to experiment with.

Thank you!


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