The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Sedlmaierin's picture

Quick recap of the baguette baking:

-followed the recipe apart from the fact that I did not have enough AP flour on hand and sifted some stone ground white whole wheat flour to make up the difference.I think the ratio was about 3/4 AP to 1/4 WWW

-read and re-read about pre-shaping and shaping three times........even though it might not look it, that part seemed to go a lot better

-final proof was for about 1 hour 15 minutes

-the crumb is very light  and has a beautiful fragrant flavor;deeper taste probably due to the inclusion of the whole wheat

overall I feel this is an improvement from the last two tries......if I keep on working on baguette baking I  guess I will have to buy a peel.That was the most frustrating part-transferring my nearly perfect looking risen loaves to the oven-and scoring................let's not even talk about it! I don't know which way to adjust-am I scoring too deeply,does it need to go deeper?

Anyways, am happily munching on these guys!

breadbakingbassplayer's picture

Hey All,

Just wanted to share with you my attempt at No Knead Bread from 4/25/10.  Enjoy!  The recipe will be posted below.



1000g AP (Hecker’s)

800g Water

22g Kosher Salt

1/4 tsp Active Dry Yeast

1823g Total Dough


Night before baking

9:15pm – Mix all ingredients together in large mixing bowl with a wooden spoon.  Mix well so there are no dry spots or lumps.  Transfer with plastic scraper to a lightly oiled 6L plastic container with cover.  Leave on counter overnight.  (I used a 4L container, which was too small for the dough.  It popped the top of the container off)

Morning of baking:

6:30am – Turn dough out onto well floured surface, divide into 2 equal pieces, shape into boules, place into well floured linen lined bannetons.  Place bannetons into large plastic bags, proof for about 1 1/2 hrs.

7:15am – Place 2 baking stones on different levels, along with steam pan, preheat to 550F.

8:00am – Turn loaves out onto lightly floured peel, slash if desired, place in oven directly on stone.  When all loaves are in, add 1 cup of water to steam pan, turn oven down to 450F.  Bake for 25 minutes at 450F.  Rotate loaves between stones, turn down to 425F, bake for another 25 minutes or until internal temp reaches 210F.  Cool completely before cutting and eating…

Notes: I proofed the loaves for about 1 hr, which is probably why I had some blowouts.  I hid them with some careful photography...  Also, the crumb was very even, but very light and airy.  I probably handled them too much during the shaping...  I am quite happy with the result and taste and will probably make more of this no knead stuff out of sheer laziness...


warren's picture

I am looking for information about how long one can store bread in the freezer without degradation or absorbing freezer odors. I am making some english muffins, scones and baguettes for a week long training session at our church. There will be about 30 people at the training session so I will need to stockpile to have enough. I have frozen bread before by wrapping in plastic wrap and then putting in a plastic bread bad from KA. If any one has any suggestions about wrapping bread prior to freezing, they would be appreciated.


breadbakingbassplayer's picture

Hey All,

Just wanted to share with you my 50% rye bread with a bunch of seeds from 4/24/10.   It's got flax seeds, sunflower seeds, and pumpkin seeds.  Enjoy!


djd's picture

The pictures probably tell the story here, yes?





davidg618's picture







David G

Jw's picture

Instead of waiting 30 minutes (or so) to put the dough in the fridge ( I put it in right away after mixing. Overnight not much happened and in the morning I took it out for a few more hours slow rising at room temperature. The taste is much better this way. Note: I don't shape the bread either (lazy me...).  The mix of flour: 1/4 is of a 'five grain' type, 3/4 is plain white.

Jw. (still going strong with my study, glimpsing at great TFL results every now and then).



Mebake's picture

This is the high extraction miche i made from Peter Reinhart's Whole grain breads.

For nearly a 100% wholewheat, it was surprisingly light. It benefited from a 3 days retardation in the dridge, talk about crazy schedule!

I havn't tasted it yet, but iam sure it should taste ok.


SylviaH's picture

After reading in 'Baking Artisan Pastries & Breads Sweet and Savory Baking for Breakfast, Brunch, and Beyond' Ciril Hitz forward by Peter Reinhart>

Gibassier - This little-known breakfast bread hails from the Provence region in France and is, in CH wife's opinion, one of the best breakfast breads ever to have graced our table.  She is not alone, most everyone that has been lucky enough to taste a gibassier falls in love instantly.  Perhaps it is the light, buttery texture of the aroma of orange blossom water mixed with the selicate hint of aniseed.  Whatever it is, this little baked gem has the potential for a cultlike following among bakers everywhere....and it goes on...well I just couldn't wait to give it a try. 


Pre-ferment (Biga)                                                                                Yield - apx. one dozen individual loaves -

1.  Bread Flour - I used King Arthur All-Purpose Flour - 180 gms                  350F convection oven mode - 10 -12 minutes

2.  Whole Milk -  I used 2 % - 110 gms

3. Instant Yeast - Osmotolerant - 0.01 - pinch



1.  Eggs whole 130 grams or 2 Eggs plus one yolk

2.  Olive Oil - 65 gms

3.  Orange blossom water - 38 gms

4.  Water - 25 gms

5.  Bread Flour KAAP used - 400gms

6.  Pre-ferment - All of it

7.  Granulated sugar - I used Bakers fine sugar - 100 gms

8.  Salt - 7gms sea salt used

9.  Instant yeast preferably osmotolerant - 2 teaspoons of osmotolerant used or 10 gms

10.  Unsalted butter - 70gms - Land O Lakes I used

11.  Aniseed - 6 gms - 1 1/2 tsp.

12.  Candied orange peel 1/4 inch cubed - 70 gms - 1/2 cup -  I make my own from organic oranges

13.  Granulated sugar for topping  -  As needed

14.  Clarified butter - 113 gms - 1/2 cup

Night before baking

  • Combine all the pre-ferment ingredients in the bowl of a 5-quart stand mixer and mix at low speed until a smooth consistency is achieved.  Remove from bowl and place in an oiled container and cover with a lid or plastic wrap.  Allow to stand overnight (14 to 16 hours) at room temperature.

Baking Day

  • Bring the Eggs, Olive Oil, Orange blossom water, and water to about 60F. 

  • In the bowl of a 5 - quart stand mixwer, pour in the warmed liquids, add the pre-ferment and then add the bread flour, granulated sugar, salt, and instant yeast.  Using a dough hook, mix together at low speed until the dough comes together (about 4 minutes).

  • Increase the mixing speed to medium and mix for an additional 4 minutes.

  • In the meantime, soften the unsalted butter to a plastic state by hammering it with a rolling pin. 

  • Slowly add the softened butter to the mixing dough in stages.  Be sure that each portion of butter is completely incorporated into the dough before adding the next portion.

  • Mix the dough until the dough is fully developed.

  • When the dough is fully developed, reduce the mixing speed to low and add the aniseed and candied orange peel.  Continue until all is evenly distributed.  About 2 minutes.

  • Turn the dough out onto a work surface and lightly shape into a round.  Place in an oil-sprayed container and cover.  Bulk ferment for 1 1/2 - 2 hours. 

  • Using a scale and bench scraper, divide the dough into 90 or 100gm units and work into rounds, then cover and let rest for about 20 minutes.

  • Shape into torpedoes and then press them flat.  They should be shaped like a half circle

  • Place the straighter edge of the dough near to you and use a 2-inch wide putty knife - I used a plastic card - somewhat like a credit card you might like to cut up : )

  • Cut 3 slits starting in the middle and one on each side.  Cut 4 slits about 1/3 the the way down into the outer edge of the dough, splitting the difference in between the major slits.  You'll have 4 cuts along the outer edge.

  • Pick up each unit, open it with a gentel stretch,  place on parchment lined sheet pans.  Let it proof, covered with plastic for about 1 to 1/2 hours.  Mine did not take that long.  My kitchen was pretty warm today.

  • Pre-heat a covection oven to 350F for about 30 minutes. 

  • Pre-pare the clarified butter

  • Proof

  • Bake until golden

  • I made a mixture of one egg about 3 Tbsp. milk for a egg wash prior to putting into the oven..on 2 of my last baked Gibassier and I liked the way they came out much better than the unglazed ones..they rose higher and looked more golden brown.

  • Remove from the oven and brush the hot gibassiers with clarified butter.  After the butter has set, toss in a bowl with grandular sugar to coat while still warm.  Then set on wire rack to cool.


                      Candied Orange Peel I made from my neighbors organic orange trees.

                           Candied Orange Peel and Aniseed




















                                Delicious with a delicate flavor of orange and aniseed.  Ciril Hitz wife was right!  What a perfect breakfast or tea pastry to

                                grace a table.


                                                                      Submitted to Yeastspotting

Pop N Fresh's picture
Pop N Fresh

Hi Folks,

This is my first post... Here it goes!

I'll Have better quality images next time!  Sorry

I’ve been following all of your postings for about a month now and loved every bit of what I have read.  I too have the same passion, though I turned my obsession into a career.

My latest yeast born obsession was triggered by Bobby Flay's "Throw Down" with Wafels and Digges of Manhattan, Then I found this:

Never having heard of, nor ever tasted a Liege Wafel (Gaufres de Liege or Belgian Sugar Wafel), I found my self with a new mission in life... I did a little research and found that most of the formulas for Liege Wafels (my version to follow) were about the same.  King Arthur Flour's formula is the one that was the most original.  And to be truly honest, to date I have not as yet made the King Arthur version because I truly love what I've come up with and I can't seem to find it online again! 

The dough is basically a Brioche dough with an attitude (imbedded with pearl sugar).  Here are a few basic guidelines:

  • Start the dough with a soft sponge (rest at room temp for about one hour) or even better with a Poolish!

  • Use a dough whisk or paddle attachment to fully develop the dough before adding the fat

  • *Add room temperature fat (Unsalted Butter is BEST!) in about ten parts being sure to incorporate fat thoroughly before the next addition.

Recipe yields about 5-7 nice wafels:

1/3 cup  warm water

1/4 oz.    Active Dry or the appropriate amount of instant yeast (although I prefer compressed)

1 1/2 Tbs.  Sugar

2 cups     Bread or Patent Flour

1/8 tsp.  Salt

3ea.        Eggs,  room temperature

1 tsp.      Vanilla

**Zest from one lemon

8oz.   *Unsalted Butter, room temperature. 

*In my lab I only use butter, for my daughter who is lactose intolerant I use a lactose free margarine

** Cinnamon can be used in place of the lemon zest. Mmmm!

Make a sponge (or poolish) from the water, yeast, sugar and a little of the flour.  Allow to mature for a minimum of one hour before blending in the remaining flour, eggs, lemon zest, salt  and vanilla.  Be sure to develop dough fully. As for a beurre blanc sauce preparation, the fat should be added in nuggets while agitating vigorously. Be sure to blend-in the fat until you form a smooooooth batter-like consistency!  Allow the batter to rest for an additional hour at room temp.  If desired it can be given one or two folds during this period.

After portioning into the desire size, I find that it easiest to round them on the counter with a Baker's plastic scrapper.  Place them on an oiled tray and lightly oil their tops as to avoid having them stick to the plastic wrap.  Wrap, then refrigerate until firm (about 30-45 min.).  They may be retarded for up to 24 hour.



Portioned Liege Dough



Preheat your Belgian Waffler (non-stick is best and you'll need to fidget around with the temperature setting of your machine to find the best setting.  I suggest somewhere in the mid-range will work best).  With all of the fat in this formula, I do not find it necessary to coat the griddle with anything.

*Note: This wafel does form caramel deposits on your waffler and does require a little extra effort cleaning when done! But well worth it!!

 Pearl SugarLars Own Swedish Pearl Sugar can be purchased from King Arthur Flour, but I find it is less expensive to get it from my local Ikea (in the food court/market place area) for under $4 for a 10oz. package.  It's made from beet sugar and looks a lot like pretzel salt


Lars Own Swedish Pearl SugarGrain of pearl sugar



I find that most recipes for Liege Wafels say to add the sugar into the batter during the mixing process, but I find the sugar does dissolve into the dough after a time.  In my experience it is best to stretch the unit into an oval then press it into the pearl sugar just before grilling.

Liege dough embedded with pearl sugAR


Place the sugared dough onto the preheated waffle iron and cook to the desired degree of caramelization.



Caution!!! Caramel is VERY HOT!


Finished Liege Wafel...Mmmmm   

ENJOY as is or topped with all of your favorites.

Please let me know what you all think.



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