The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
clazar123's picture

Any such thing as a tubular baking pan?

September 3, 2017 - 7:12pm -- clazar123

I currently use metal cans repurposed from various canned vegetables for tall,round loaves. Like this:

 Is there such a thing as a tubular baking tube available that is about 4-5 inch diameter and anywhere from 6-12 inches tall? There are canapé baking cans but they are too small a diameter. I have googled unsuccessfully.

Ctwith3's picture

Failed sgain

September 3, 2017 - 5:32pm -- Ctwith3

So, I started trying to make PR's SF Sourdough and have been learning. My problems first started with shaping and a wimpy loaf. 

Today, I thought I had it. I had really good surface tension but the crumb came out dense. It has a mild sour to it, but I think I baked it too soon.

Skibum's picture

Well with record breaking heat this summer in my new town, I haven't baked much. The blueberries and jalapeno mixed well together. A simple easy, quick recipe.

Heat oven to 400-410F and heat an eight inch cast iron skillet in it.

1/2 C each cornmeal and flour

1/2 tsp baking powder

1/4 tsp baking soda

2 Tbs sugar

1 egg beaten

1/2 cup buttermilk or whole milk soured with vinegar

2 Tbs honey

1 jalapeno minced, I will use 2 next time

3/4 cup of blueberries

Combine dry and wet ingredients separately, then combine, stirring the pepper and blues in well. When the oven is up to temp add 2 Tbs to the hot pan and coat all sides well with butter. The excess butter can be added to the mix.

Pour the batter into the buttered CI skillet and back 25 minutes, turning at the half. Now I say 400-410F as I am adjusting from 400F in a convection oven and find I need either a little more temperature or time in my non-convection oven. Very happy with the results today!

Happy baking friends! Ski

kreyszig's picture

Tartine Bread Issues

September 3, 2017 - 11:05am -- kreyszig

So I tried the Tartine's basic country loaf for the first time and I am trying to understand what did not work properly. Here is what I did:

-The leaven rose for 12 hours at 66F. It had more than doubled, so I know it was too long.
-Autolyse was 40 min at 70 F
-Bulk fermentation was 3 hours at 82F with a turn every 30 min
-Bench relaxation was 30 min at 73F
-Final rise was 3.5 hours at 77F
-Baking was 45 min at 450F, lowering the temperature from 500F and the last 5 min was at 500F. The loaves were covered for the first 20 min

katyajini's picture

Prairie Gold whole wheat flour vs KAF white whole wheat flour

September 3, 2017 - 9:34am -- katyajini


Has anyone tried Prairie Gold whole wheat flour?  

I was browsing about using white whole wheat flour from KAF as no one in my family really likes the taste of the traditional whole wheat, even blending it in partially. But, as a point of reference, all of us very much like Kamut and Spelt flours used as a portion of the total recipe.  The flavor and texture of different breads has turned out wonderful from these two flours. But I am still looking for more variety and wider applicability.

pcady's picture

New KitchenAid mixer - normal or struggling?

September 3, 2017 - 8:45am -- pcady

I just got a new KitchenAid Professional 600 mixer and I was pretty shocked at how much it seemed to struggle with its first batch of bread dough. See short video at

Is this normal for this model?

As you can hear, it bogs down then speeds up. It’s on the recommended 2 setting. It got pretty hot after 8 minutes. Also, the bowl and arms seem to move a lot.

I had a 35 year old KitchenAid K5SS that never struggled with anything.



Khoja's picture

Help guys! Failed leaven float test.

September 3, 2017 - 7:42am -- Khoja


So I have been following this website closely to modify my process but I have come across my first road bump so I figured I'll write a post to see where I went wrong and hopefully rectify that.

So for starters I am trying the tartine bread basic country loaf. And my environment, I live in Karachi Pakistan where the ambient temperature has been aroun 30degree Celsius(86 f) and around 78% humidity. 

Yve's picture

For Sale Haussler SP 10 KA 2 G stainless steel spiral dough mixer

September 3, 2017 - 7:11am -- Yve

Great choice for the home artisan bread or pizza maker or a small commercial operation.


Bowl capacity 12 litres

Can knead all dough types from 900gms to 9kg

Wired to Australian electrical standard

The powerful industrial motor is excellent with a full range of dough consistencies from heavy to high hydration.

It is easy to clean because the kneading arm can be tilted upwards and the dough bowl can be removed.

It has 2 kneading speeds and a 30 minute timer

Dimensions are 70x85x80cms and it weighs 90kg


Subscribe to The Fresh Loaf RSS