The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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cassie1641's picture

Hello from Western Tennessee

August 23, 2014 - 8:54am -- cassie1641

Hello! I am  brand new to bread baking; so far I've made eight loaves, all yeast dough, and I've found a recipe that we're now using to replace our old store-bought  bread. My bread baking mentor is my husband's grandmother, who is 90 and has always made her own bread. She is an excellent teacher and I love her bread but I think I might like to branch out a bit and see what else I can make. I am so excited to have found this site and am eager to see what I can learn!

mini_maggie's picture

(really) old pizza dough

August 23, 2014 - 8:43am -- mini_maggie

Took some pizza dough I had in the freezer out to defrost just before we went on vacation, hoping to make pizza for dinner the night before we left.  Well, that didn't happen, lol.  Now I have pizza dough that's been in the fridge for two weeks, presumably relatively dead. 

What can I do with it?  Add it to new doughs as a portion of 'old dough' for flavour?  Is it something I could make an essentially uleavened flatbread with at this point?  Advice/suggestions welcome!  Thanks.

carriejt's picture

Bulging Bread

August 23, 2014 - 8:26am -- carriejt

I've made this ciabatta style 77% hydration bread using .004% traditional yeast in a baguette pan about 40 - 50 times and suddenly I get bulging. The seams were well sealed and still obviously on the bottom of the loaves. I slashed the tops for oven spring and don't know what caused the 'bulge'. Can anyone help me understand?

isand66's picture

Bacon, Potatoes and Cheese....what else do I need to say?  Throw those golden ingredients together with some flour, water and starter and let it ferment for a couple of days and you have as tasty a loaf as you're going to get.

I hadn't made any bread using the 36 hour technique in a while so I figured it was time to give it a go again.  I used the last of my KAF French style flour mixed with some freshly ground whole wheat and some KAF Durum flour to round it out.

Letting the flour absorb the ice water for 24 hours and adding a 100% starter to the mix with all the other ingredients couldn't be an easier.  You just need to have some patience and the results will be worth it.

I used some Double Gloucester cheese which is similar to a sharp cheddar and baked some potatoes I made on my grill the night before.  I fried up some thick-cut bacon the morning of the final mix.

The only thing I might chance on this one the next go around is cutting the hydration a bit.  I didn't take the water content of the potatoes into account when formulating the original recipe and the final dough was very slack and spread out more than I would have preferred,  All in all this bread came out with a nice moist and open crumb with bits of bacon and cheese spread throughout.  It is definitely worth trying this one if you get a chance.


36 Hour Bacon, Potato and Cheese Sourdough (%)

36 Hour Bacon, Potato and Cheese Sourdough (weights)

Here are the Zip files for the above BreadStorm files.



NOTE: Water content for potatoes is added to final Mix water amount.  Actual water to add to final dough is 600 grams.

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  I actually mixed it up at the same time as the flour and water mixture for the main dough and let it sit overnight.  I used my 66% seed starter and basically converted it to close to a 100% hydration levain.  You need the final levain/starter to be like this so it is easy to mix into the main dough.

Main Dough Procedure
Mix the flours and the ice water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.   Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter,  cheese, bacon, potatoes and salt to the dough and mix by hand or in your mixer on low speed until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.

Put the dough back into the refrigerator for around 20-24 hours.  I took it out about 24 hours later.

When you take the dough out of the refrigerator you want it to have almost doubled in volume, but if it doesn’t, don’t worry as it will end up okay anyway.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.

Next, divide the dough and shape as desired and place them in their respective basket(s).  I made a bâtard and a boule and placed both of them into my proofer set at 82 degrees F. for 1.5 hours.

Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 550 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your oven on your oven-stone with steam and let it bake for 5 minutes and then lower the temperature  to 450 degrees.    When the loaf is golden brown and reached an internal temperature of 210 degrees F. you can remove it from the oven.

Let the bread cool down for at least an 3 hours or so before eating as desired.




Rupert's picture

Basic bread problems

August 23, 2014 - 3:46am -- Rupert


I've been baking bread for a while now with about a 70% success rate. My sourdough efforts had about a 90% failure rate so I've given that up for a while.

The basic white bread recipe I use is as follows:

500g strong white bread flour

10g salt

7g fast action yeast

40ml olive oil

320ml water

Usually this turns out fine but sometimes I have the following problems:

Bread comes out rather dense and oven spring is not too good.

heidiwilliams's picture

Norwich Sourdough

August 22, 2014 - 3:10pm -- heidiwilliams

Hello All,

I was just wondering if anyone out there has made the Norwich Sourdough from the Wild Yeast blog.  In her blog, Susan states that she gets 5 loaves out of the recipe.  I actually get 3 good-size loaves, I can't imagine them being much smaller.  Susan's loaves don't look that small in the pictures on her blog,  For those of you who bake this recipe, what is your experience? 



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