The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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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.


StephaniePB's picture

It ended up taking me a little longer than intended to get another loaf together, the starter has a life of its own, what can I say, and it absolutely refused to activate two weeks ago. I'm letting it sit a little longer before trying it. So last weekend I went back to the all white flour wild yeast starter, and baked this. All flour was KA bread flour.

I started on Friday night, pulling the starter out of the fridge. I dumped all but 2 or 3 tbls, and fed it with 3/4ths of a cup of flour, same amount of water (my scale broke a few years back and I haven't replaced it, so unfortunately all measurements are by volume).

The next morning it had bubbled and settled down, so I fed it with another 1/4 cup water and flour. 5 hours later it was ready!

The recipe I've been using for my standard sourdough calls for a sponge, so 1 cup of the starter was mixed with 1 cup of flour, 1/2 cup of water. That then sat for another 4 hours. After it doubled, mixed in the rest of the flour (3 cups), and water (1 cup), let sit for 20 minutes (autolyze).

I increased the salt from the basic recipe with this version, upped it to about 1 1/2 teaspoons. I put it all in the bread machine to let it knead for about 10 minutes, and needed to add another 1/4 cup or so of flour to get the right consistency.

I let it sit for another hour or so, then did 3 stretch and folds over the next 3 hours. At this point, it was pretty late, so I shaped it, put it in a brotform, and into the refrigerator until morning.

My fridge and apartment are extremely cold, so I put the dough in the sun the next morning to warm it up - I've found that direct sunlight works much better than my oven, which is electric and doesn't have a light inside to generate any warmth. The dough started rising again pretty quickly, and continued to rise for about 6 hours. It more than doubled in size, I'd guess close to tripled, but when it had only doubled it was still bouncing back pretty well and I felt like it wanted to keep rising.

Baked it for about 45 minutes, starting at 450, ending at 375. I think I should have kept it at a higher heat longer.

I think it came out beautifully, at least, it looks fantastic. It's a little spongier on the inside than it should have been, I'm guessing that's because I dropped the oven temperature too early.



The taste? If you like extra-sourdough bread, this is it. I'm not a real fan, and find that I don't really like eating this bread without something on it to help cut the sourdough flavor.

I'm trying this bread, with this starter, again this weekend. I want to see if there's a way I can get the overnight piece out of this, I wonder if that's what's allowing the starter to develop such a strong flavor? Whatever happens, at least it's fun to play!


ehanner's picture

I have been keeping an eye on an Aussy site for a while and enjoying some of the wonderful ideas they have created in breads.

The bakery is Companion Bakery in Tasmania and they have a still shot live feed of the bakery you can lurk here.

The fellow who runs the bakery I believe is Graham and his son who is also an excellent baker. To say these guys are adventurers would be short changing their spirit. They have a great site and lots of experienced bakers in the area that contribute. I suggest checking out these guys. A great project.

One of the breads they make is a Romano-Celery loaf that just looks great. I decided to try my hand and use the skills I have to make this savory bread. I used the percentages that Hamelman usually suggests for cheese and olives of around 20-25% and made a base SD dough with 15% WW at about 70% hydration. I thought I would use some flax seeds I had soaked prior to getting the bug to try this but I neglected to check the resource and used about 15% flax which I think was  little heavy handed.

So here are a few images and I'll get back with a crumb shot later.

I'm drooling while I wait.---Drooling over!

The first thing I have to say is that the house smelled like Romano cheese for hours. That's a good thing! At the end of 43 minutes, the last 3 of which was oven off and door propped open, The cheese was smoking where it was in contact with the stone. Next time I'll use parchment over the stone.

The crumb is about right considering how I handled it. I rolled with tightening like Mark Sinclair does with no bench flour and a light mist of oil on the counter. Then I rolled the dough in bench flour before placing en couche for proofing of 45 minutes.

The flavor is Romano cheese. The celery is there every now and then but just. I softens up totally and is quite mild. The flax seed I can't appreciate at all. I know it adds nutrition and maybe there is more complexity but it would be asking a lot to identify the nutty flavor from it. I will make this again with less cheese and more celery. Actually I think an all celery loaf might be pretty good. I'm surprised really  but there is a nice flavor. Maybe a touch of a milder cheese.

This is a bold full flavor bread that needs a similar main course. It was a hit around the table and during the afternoon as a snacker. If you want to try my formula here is what you need.

Levain: 250g (50g mother culture added to 80g water and 120g fresh ground WW) Let ripen overnight at room temp.
Soaker: 50g Flax seed and 80g water, covered overnight.

250g Levain added to
500g water
790g Bread Flour
130g soaked flax seeds and the now absorbed water.
Salt: 18g
Romano: 20% bakers percent or 180g
Celery: 22% or 198g

Mix and develop dough moderately. Stretch and fold twice over 3 hours, more if necessary. After second folding, spread dough out on counter and sprinkle cheese and celery over the top. Fold to incorporate ingredients. Place in covered container and let dough ferment until double. For me this was an additional 2 hours.

Divide as desired and pre shape, rest and shape. (I made 2- 1000+ gram batards)

I proofed for 45 minutes at room temp, slashed and loaded on a preheated stone at 460F. Steam as normal. Lower heat to 440F after 10 minutes. Bake for a total of 40-45 minutes. I propped the door open slightly at 40 minutes, turned the oven off and let the bread dry out. The crumb was quite moist so I would suggest a longer drying period.





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