The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


merlie's picture

Growing up in England in the late forties, early fifties, Tatt's cafe Near Folkestone Central train station served the most delicious Belgium Buns. I remember them being 4-5inches across and about 3/4 of an inch high. They were soft and sticky. filled with currants and glazed with transparent icing. It seems that there is only one recipe on the whole of the internet for these wonderful buns but although I have tried it many times it is just not right! Does anyone else remember these buns or have a recipe for them?

( Mr Noel Tatt was a young man when his parents ran the cafe - I believe he now owns a large greeting card company - Maybe he'd remember....... )

Thank you to any one who can help in this search - Merlie. 

SylviaH's picture

My fig tree gave me it's first lovely figs of the summer.  For tonights dinner I made a pizza with figs, goat cheese, pine nuts and a lovely sweet thick basalmic glaze.  I had some frozen pizza dough and the recipe for the dough is right on the TFL front page list of recipes or just click Here.    

I stretched the dough nice and thin and thicker for the crown.  It made a lovely crispy pizza crust.   

I first drizzled a little extra virgin olive oil.  Then a drizzle of delicious balsamic glaze, topped it with sliced fanned out figs,  dollops of fresh goat cheese and a sprinkly of fresh pine nuts.  All the flavors just blend so deliciously together.  This pizza makes a delicious appetizer.

Baked it in a one hour pre-heated 550F convection heat oven with a pizza stone until nicely browned and a little char. 


                  My Jack Russell 'Joey' eats the low hanging ones on the tree..He also pulls off my cucumbers he can reach and eats the whole thing!




                                                                                 The Pine Nuts toasted up nicely while the figs carmelized


                   Bottom nicely browned and crispy



                                         The Fig and Goat Cheese Pizza made a great start with the Cucumber salad and Chicken Parmesan Dinner


                                        Fig and Goat Cheese Pizza Submitted to Yeastspotting




Wife of Rob's picture
Wife of Rob

I recently posted a zucchini bread recipe that I developed using a beautiful variety of golden zucchini.  You can use the regulation green Italian zucchini, but if you can find the bright golden zucchini, you won't be sorry.  

You can find the link to the recipe and other pictures by visiting



MichaelH's picture

Hamelman's 5 Grain Levain is becoming one of our everyday favorites. Baked per the formula in Bread with added wheat germ.


Chausiubao's picture


I had the good fortune of being placed on the bench this morning, which translates to many, many baguettes. Here for your viewing pleasure were the best (probably) and the worst (probably) of the bake. My beastie caught underneath the loading board as it was being slid into the  oven, so its back end got tucked underneath itself on the loading.

In addition, because it caught underneath itself, it glued itself to the baking stone, and didn't slide in on ball bearings of flour as it should have, so it was a bit warped. Add imperfect shaping and scoring and what we've got is quite the beastie looking baguette.  But despite all my heavy handed-ness, the crumb wasn't too badly torn up inside.

I blame elderly dough! The older a dough is, the harder it is to work with, whether dividing, shaping, or scoring. A more relaxed dough with much acids built up in it will be elastic and have little extensibility, sticky and difficult to handle, sticking to hands and blades alike. On the one hand acids toughen up the dough increasing elasticity and on the other hand the dough is starting to break down (if this hypothesis is true, the dough has probably reached its limit of fermentation products, which work to break down the gluten, maybe)

I do hope I'm finally getting the hang of scoring, particularly with a lame. I'm getting less "breaks" between the openings of the scores, and I was actually able to notice the grigne opening up properly, due to the angle of the blade. All in all, not a bad bench day. Now I just have to master bench-work with a miche, heavy shaping, and a busy store.


Jimmygarr's picture

the wild yeast sourdough starter recipe says to keep 1/4 cup and discard the rest then add 1/4 each of flour and water --repeat several times--- it seems I end up with 1/4 cup of starter. most recipes say use 1 1/4 cups of starter????? Am i reading this right???

Kingudaroad's picture

I had some apprehension after seeing that this is almost an 80 % hydration dough and being somewhat of a rookie, and not owning a mixer. I made the women and children leave, just in case, and went for it.

   I used the recipe and technique exactly as in BBA with the exeption of mixing by hand, which I accomplished by mixing in the bowl with a big wooden spoon and a plastic bowl scraper. I mixed it for about 20 minutes adjusting the water until it felt like it was barely coming off the sides of the bowl.

   The shaping was actually very easy using Reinharts great instruction and pictures, but the scoring was another story. I guess I'll get it down someday. I got some great color and oven spring, the holes were nice and big. The crust was hard and crunchy like I like it, and the taste was outstanding. Really a real easy dough to make. I can't wait to use it for pizza.


A nice baguette with a real

nice Beefmaster fresh from the garden. 



dmsnyder's picture


These rolls are a riff off the test recipe called "Seven Sisters" from Norm Berg and Stan Ginzburg's much-anticipated New York Jewish bakery history/cookbook. I cannot divulge the whole recipe, but I think it's okay to say those are basically cinnamon rolls made with babka dough and baked in a cluster.

After eating some (I'm not telling how many.) of the Seven Sisters, my wife made a number of suggestions: 

1. Make them again!

2. Make them less sweet.

3. I like them more nutty. (That's why she sticks with me. It's not 'cause I'm so sweet.)

4. Make the rolls separated. The browned outside is the best.

Made up, egg washed and ready for the final proof

I had found that, at least in my oven, the rolls' tops browned too quickly, while the sides were still quite pale. So, in addition to complying with request #4, I also baked them at 25ºF cooler than the Seven Sisters.

I used the same filling, except I used over twice as much pecans. I borrowed a trick from SusanFNP and left half the pecans in large pieces and finely chopped the other half.

Just out of the oven. Ready to rack and glaze.

In compliance with request #2, I glazed the rolls much more sparingly after baking. In fact, I left two un-glazed, as specified by Version 1.1 of the above fix list.

I think both versions - "Seven Sisters" and "Eight Distant Cousins" - are pretty darn good. My wife loved the less sweet and more nutty version, even with the glaze.




JoeVa's picture

Finally THE sister approved my "100% Rye Sourdough". She does not spend a lot of word about my bread but this time she said: "uhhhmm it's more ..." stop.


Overall Formula
[100%] Whole Rye Flour - 500g
[96%] Water - 480g
[2%] Gray Salt - 10g


Soaker (20% of the overall flour)
[100%] Whole Rye Flour - 100g
[100%] Water (room temperature) - 100g
[2%] Gray Salt - 2g

Rye Sourdough (30% of the overall flour)
[100%] Whole Rye Flour - 150g
[120%] Water (room temperature) - 180g
[10%] Active Rye Starter - 15g

Dough (Desired dough temperature 26..28°C)
Whole Rye Flour - 250g
Water - 200g
Gray Salt - 8g
Soaker - 202g
Rye Sourdough - 345g


  • Prepare the rye sourdough (you want it ripe when you'll mix the dough, based on your room temperature this could be 6 to 16 hours before). The soaker can be mixed at the same time.

  • Mix the dough until all the ingredients are well combined, about 5-10 minutes by hand with a spoon and a spatula. The desired dough temperature is 26-28°C.

  • After about 1/2 hour prepare a baking pan. It should be lightly oiled and coated with whole rye flour. 

  • Move the dough into the pan and proof @28°C till rised about 50% (something like 1+1/2 hour to 2+1/2 hours). The pan can be filled for 2/3 its volume, when profed the dough will almost fill the pan.

  • Bake on stone with steam @250°C for the first 10 minutes then 45 minutes @220°C. You can remove the bread from the pan the last 10 minutes of this time to dry the sides and the bottom of the bread.


As usual "Pure Rye Sourdough" is great. The crumb is moisty and very open and the secret is a good dough hydration level. Look at this:


I think this bread can compete with two of the best rye I tasted in Italy: Delicatessen (P.zza Santa Maria Beltrade 2, Milano) and Andrea Perino (Via Cavour 10, Torino).

For Italian bakers: I used stone grounded organic whole rye flour from Mulino Marino.

2bamstrbkr's picture

Well I think I have officially decided to stop buying bread at the store and just start baking my own here at the house. For this (My 2nd Loaf) loaf I used the receipe in lesson two. I forgot to score it before baking, but it came out delicious anyway.



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