The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
  • Pin It
Edo Bread's picture
Edo Bread

This used a mix of my two starters - wheat and rye. Pretty straight forward with some sunflower seeds added for crunchy deliciousness.

pmiker's picture

Sourdough on my mind

October 13, 2014 - 6:00pm -- pmiker

Some of the recent questions about sourdough have gotten me thinking about sourdough more than is usual.  I have three starters/cultures in my refrigerator.  Two use home milled flour and one uses unbleached commercial flour.  All three make sourdough bread that is mild in taste and the resulting breads rise nicely.  I have even used sourdough instead of yeast in an enriched bread and it turned out nicely.

mahum26's picture

I'm currently a Barnard College student, graduating in December. I am looking for an apprenticeship at a bakery or pastry shop in or around the city. I do not have previous experience in baking, but I have worked at a coffee shop that served fresh baked goods and have also worked at an ice cream shop shopkeeping and working the cashier. I am ready to start ASAP part-time as I finish school and would be ready to commit full time when I graduate in early December. I am really eager to work and keen on learning. Please let me know if you have or know of a position available, and I can send over a resume. Thank you!

haphunter's picture

Baking Bread in Alaska

October 13, 2014 - 11:55am -- haphunter

Baking White Bread:  I need help finding out why my bread is heavy and doesn't rise as high as it did in past.  I recently moved to Alaska, we are close to sea level , live in Wasilla, AK,  I have been making this bread, dinner and cinnamon roll recipe for almost 20 yrs,  I have tried all the simple things, like the flour, yeast, sugar, :freshness and etc.  Any suggestions would be appreciated.

flouryhands's picture

Tortilla Press worth it?

October 13, 2014 - 11:41am -- flouryhands

We home make all our other bread, so I'm thinking why not make our own flour tortillas since we eat a lot (currently shop bought though).

I've looked at some recipes and videos online and the only part that looks a chore is the rolling out. I like the idea of a tortilla press but would like to hear from anyone who uses one of these - do they produce good results and are they worth it?  any specific recommendations on type of press would be great.


isand66's picture

      I was in the mood for a nice Durum loaf and figured I would use the Tangzhong method to lighten it up a bit.  I've used this method for rolls several times but not on an actual loaf.

I have to say this simple recipe turned out amazing with a nice thin crust and moist and open crumb.  This is one of those breads you can just eat with some butter or cheese or olive oil and call it a day.

I highly recommend you give this one a try.  It makes great toast, grilled bread and sandwiches or goes well with some "Italian Gravy"!

Last week was our Lexie's first birthday and Max's second so we celebrated on Friday with a doggie cake.  Both puppies loved their cake :).




Durum Tangzhong Sourdough (%)

Durum Tangzhong Sourdough (weights)

Here are the Zip files for the above BreadStorm files.


Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

Levain Directions Build 1 (Using AP Starter at 66% Hydration for Seed)

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my Proofer set at 81 degrees and it took about 4 hours.

Main Dough Directions
Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, oil and starter (cut into about 7-8 pieces), and  mix on low for a minute.   Mix for a total of 6 minutes in your mixer starting on low-speed and switching to speed #2 for the last 2 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 78 degrees and only leave the dough out for 1 hour to 1.5 hours before placing in the refrigerator).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desire and cover with a moist lint free towel or sprayed plastic wrap. 

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.  Note: I used my proofer set to 80 degrees and it took a little over an hour to be ready.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for 35 minutes until the crust is nice and brown.

Let them cool on a bakers rack before for at least 2 hours before eating.




Subscribe to The Fresh Loaf RSS