The Fresh Loaf

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

Better crust from my white bread in loaf tin

January 22, 2018 - 12:58am -- Travelling Rob

I've been baking for some years now, and I'm very happy with my simple white bread, which I bake in a loaf tin.

I bake for 35 minutes at 180 degree, with steam created by pouring water into a preheated roasting tin. The crust on the top of the loaf is always fabulous, but I find the sides and bottom of the loaf are very pale, and have no real crust to speak of. In fact, by the time I take the loaf out of the tin, the sides are a bit damp.

bread1965's picture

A not so HOL-E war..

January 21, 2018 - 4:48pm -- bread1965

Wasn't it Einstein that said something like: doing the same thing, expecting a different result is the definition of insanity!?!   Well, that's what I feel like right now..

In my ongoing quest to figure out how to make a very open crumb bread per Trevor Wilson I gave this another go this weekend. I decide life is too short to eat white bread, so this time I made two loves with identical flours but slightly different hydration.


Bröterich's picture

Sourdough Technique Experiment: No Knead vs. The Works

January 21, 2018 - 11:58am -- Bröterich

This is an interesting topic.

The writer tried to do side-by-side comparisons of the 2 techniques using identical ingredients. 

It would almost suggest that we may overthink and possibly overwork our bread making. Read the comments. I remember that Ken Forkish raises this subject somewhat when he compares his bread making methods to Jim Lahey's no knead method.

doctordough92's picture

What happened to my loaf??

January 21, 2018 - 11:17am -- doctordough92

The picture below is of my Pain de Campagne from FWSY I baked this morning. I baked the same recipe yesterday, under the same conditions, with no problems. You'll see the first loaf on the left. The second loaf was baked immediately afterward. The *only* thing I did differently was scored the second loaf by hand (whereas the loaf on the left was allowed to naturally open). Oven at 475F and used a 5q dutch oven that I've used many times before. Same baking times (30 min covered). 

Any insight would be awesome! Looking to avoid this mishap again. 


osoposo's picture

Question re: overnight fridge ferment

January 21, 2018 - 9:09am -- osoposo

I'm new to the stretch and fold method of bread baking and have been working from the Forkish book. I recently took a sourdough bread making class at a local bakery and have tried to adapt their method to one of Forkish's recipes - Overnight Brown. The main difference from the Forkish procedure is that I did 4 folds, 30 minutes apart and shaped the loaves before putting them in the fridge overnight to ferment. Forkish doesn't form the balls until after the ferment. I guess I have two questions:


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