The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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paleo4ever's picture

Being a beginner baker would using unbleached flour and ap flour give a better rise and crumb.?Or should I just use one or the other? As many wonderful bread as I have seen here my skills are just not ready for some of the other flours and grains yet. One must know their limits.

                           Thanks for all the help.:-) :-)

alschmelz's picture

Quick bread hydration

August 8, 2014 - 7:46am -- alschmelz

In yeast doughs we talk about different breads based off of their hydration levels.  What about quick breads like muffins or banana bread?  How hydrated is a typical quick bread batter? If I wanted to formulate my own muffin recipe how much liquid would I add to my flour for that perfect consistency?

David Esq.'s picture

Weekday baking - Ideas for improving based on the tight schedule?

August 8, 2014 - 6:44am -- David Esq.

In the elusive quest to figure out how to bake a good loaf of bread during the few hours a day I have at home during the work week, I baked these loaves according to *my* schedule. I would like some input so I can figure out what to adjust.  I am pretty sure the bread was under-proofed based on the fact that it had not risen much.  The crumb is kind of dense, though it looks better depending on how it is sliced.

NatiGO's picture

So, after the success with the loaf from Lesson One I've decided to change it a little before going to the one from Lesson Two.

I usually bake loafs with whole wheat flour, for the health reasons and all. So I decided to turn it into a whole wheat bread. I read a lot about how it is difficult to bake a 100% whole wheat bread, that it won't get fluffy, it doesn't develop as good as white loafs. And I also read that the "secure" amount is 1/3 of whole wheat. And that is what I did. 2 cups of white flour and 1 cup of whole wheat flour.

I noticed I had to add a little bit more water so I could feel it the same as the first one, but I forgot to measure it.

Again I should have let it rise a little bit more before going to the oven. 

What do you think, was this the right way to go? 

The next thing I want to do is add some seeds and grains. When is the right time to add them to the dough? I read in the handbook that the dough should not be kneaded as a regular one, because the sharper grains will cut the gluten strands and allow the CO2 gas to escape. So I'll have to stretch and fold it, that is new to me, we'll see how it goes!

BakerNewbie's picture

No Margarine! Can I use butter instead?

August 8, 2014 - 4:13am -- BakerNewbie

I'm making a cinnamon roll and the recipe calls for margarine. I have a spread and unsalted butter at home. The spread is 65% vegetable oils. According to, it seems like spreads are not reliable. Should I use my unsalted butter instead?

airam88's picture

Almost given up...ww sourdough

August 8, 2014 - 1:31am -- airam88


I'm new here and to sourdough baking. In the last month, I've tried to make a starter twice and failed. I think part was due to the type of flour I used (it doesn't say whether it's bleached or not) and that I don't have a I said, I'm new to all this. 

Going through this forum is overwhelming with all the new terminology and opinions. I still can't find unbleached flour but I did manage to find whole wheat. So this is what I have.

My questions;


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