The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


yozzause's picture


The first night in CUE and a good sleep ensued, i was awoken by the unmistakeable sound of rain falling on the caravan roof lightly at first but then a little heavier, bad news for prospecting in the flat red dirt but ordinarily a most welcomed sound out here. The clouds had been chasing us all the way from Perth some 640 kilometres behind us.

Dawn was breaking to a cloudy start and the wonderful Yorkshire term "Damping" not really raining but gets you wet anyway. As the rest of the crew mustered it was decided that we would wait a further day before setting off for our fortune.

CUE boasted a population of 10,000 around 1890 I cannot imagine the hardship faced in just getting there, no airconditioned  turbocharged auto 4wd then. 

No one knows who discovered gold at Cue but it is likely that the first find was made by Michael John Fitzgerald who, after an Aborigine named Governor had found a 10 oz nugget nearby, decided to prospect in the area. It is claimed that Governor presented the nugget to Fitzgerald remarking 'This fellow slug no good, plenty bit fellow slug over there'. It took Fitzgerald and his friend Edward Heffernan one week to find 260 ozs of gold near what is now the main street of Cue. They then told Tom Cue who travelled to Nannine to register their claim. Ironically it was Cue who gave his name to the town.


So Monday sees us hit the road north in perfect sunshine, it hadn't been a good night on the road for the kangaroos with lots of fresh road kill in evidence, Road trains are not able to stop or swerve to avoid the errant roos when they venture onto the bitumen at night. Unfortunately the two animals that are on our coat of arms are both pretty stupid when it comes to colliding with vehicles whereas goats which are beside the road in the thousands rarely become victims.

The road kill smorgasbord is manna from heaven for lots of other animals none more majestic than the wedge tail eagle, but beware the wedgie that has had a big breakfast and is reluctant to move off the carcase they are slow to get airbourne and invariably need to take off into the wind and can become a casualty themselves.

So after a while we get to Tukinara homestead and turn off the bitumen onto the dirt over the cattle grid and travel for nearly another hour, these dirt roads are quite good as they were well built and maintained as haul roads for the mines and station access roads. The previous sprinkle of rain was keeping the dust down which was good if you were in the 3rd vehicle. We passed by a huge opencut pit and its associated piles of waste or processed ore  at a location known as REEDYS which was operating up to 1986

Soon after we turned off onto a lease owned by ATW a Canadian company that was due to be sold that next weekend so we had permission to fossick for a week at least.

We soon set up our camp and even had time to go for a bit of a bip, we had  2way radios and a box of matches just in case you got lost, it was amazing how you didn't need to get far away and you couldn't see the vehicles or the camp .   

Made my first sour dough and put it in the cold camp oven over night to prove as it gets chilly at night, got up at first light and put the camp oven in the remains of the previous nights fire, scraping all the ash away at the base and placing on top of the lid,

as it turned out still a bit to hot on the base and could have been hotter on the top.

It was wonderfull with soup at lunch time. After a few hours bliping




Final episode and some nice pictures of gold to come in part 3

 regards Yozza




jsk's picture

I have been been experimenting with rye during my past few bakes and this week I made Hamleman's rye bread with flasxseeds (wich I first saw in hansjoakim's post here). The recipe is from the site Modern Baking and you can find a reduced recipe in David's post about it. I have also made the bread as a 1 kg boule, like david did.

The bread is 40% rye and it has a soaker of bothe flax seeds and old bread (altus)- something that I realy enjoy in pumpernickel and I thought could be great in other rye breads. The hydration was a little low for me so I've added abou 2% more water until the dough felt right. I've also reduced the amont of yeast to 0.4% (2 gr), so the fermentation and proofing went a little longer.

I didn't proofed it seam side down like I saw many here did with this recipe and other rye recipes, just because I was afraid that there wouldn't be a big spring from the seams, as my boule shaping technique is not very promising. I've slashed it like a regular loaf in the "diamonds" pattern. The loaf was much smaller than I expected for a 1 kg loaf, but it didn't matter as the flavor was great.

Flaxseeds Rye


As I said earlier, the results were great. I've waited about 16 hours before cutting into it (about that- how do you keep your rye breads before slicing them without them losing all its great crust texture?). The taste was quite tangy and delicious. The flax gave it a nice nuttiness and some bite. I heartly reccomend this bread!

Hapy Baking!


jennyloh's picture

My attempt of the Vermont Sourdough.  2 loaves,  proofed at the same time,  but one was overproofed,  the other not.  Why?  The details are in my blog.



The one on the bottom left is probably over proofed.  Difficult to score,  and it just didn't look good after baking.


I'm still wondering why the difference?  One is on wicker basket,  the other in plastic basket.  Could that be the cause?


petecandzeph's picture

This is my first post in quite some time.  I have been experimenting with the no knead breads.  I have so very little time to devote to making breads.   Being a bachelor with a full time job, a house, pets, and a garden andyard to tend to keeps me plenty busy. I am satisfied and enjoy trying new flavors from my herb garden. My breads have a wonderful crunchy crust and chewy crumb.

ejm's picture

We were reading Nigel Slater's "Eating for England",

You are faced with a plate of scones, a pat of butter, a dish of jam and a pot of clotted cream. [...] You have either butter or cream, never both. At least not when everyone is looking. It is generally accepted that the jam goes on first, followed by a teaspoonful of cream. Others insist it is the other way round.

-Nigel Slater, "Eating for England"

And we suddenly neeeeeeded to have scones. Luckily for us, not everyone was looking: we had all three condiments on our scones. Butter first, next cream - maybe more than a tablespoon, THEN jam. Mmmmmm!!! Scones with butter, "cream" (made with yoghurt and goat's cheese) and black currant jam. What could be finer?

scones © ejm June 2010

The scones want to split in half; the crumb is very tender. The hint of nutmeg and addition of currants differentiates scones from our baking powder biscuits.

Recipes here:

  • scones

  • "cream", a reasonable facsimile for clotted cream made with yoghurt and goat's cheese



dcsuhocki's picture

Well, I had some good luck this past weekend.  It seems that I'm in Krakow at the perfect time of year:  the 2010 Bread Festival was in full swing.


You can read my short piece here:

Here are some pictures:

abunaloaf's picture

I have made plain white, whole wheat, or a blend of both for many years, and recently tried some in a mixer instead of hand kneading.  It turned out much like baker's bread (storebought).  I think though, it was from overcooking and not the electric mixer.  I am trying it again today to see how it goes.  If I knead it myself it is only for a short time because of health dough, if not made in the mixer, has a lot of water, and bakes soft, delicate and wonderfully home made.

The dough I make is also used to make cinnamon rolls, and fried bread.  Bread fried in a pan and split, served with butter and or jam is nice on its own or with a meal.

I would like to express my gratitude for this site and the interesting reading about the various topics.  For instance, I am learning new terminology.  I have always referred to proofing as rising; my new oven has a proof setting...and I never knew before now what a banneton is.

I have also sucessfully made ciabatta.  Occasionally exotic breads (my experiments) have ended up in my garden looking much like bricks.....but that is ok...I will continue trying as it is fun and sometimes satisfying to have a new to me finished product I can be proud of.

Best Regards,


Yippee's picture

Many years ago, I used to go with you and other friends on Sunday mornings to the Hot Bagels and Bialys on Main Street, often before it was open for business.  We were just there waiting, hoping to be the first to grab one of those freshly baked bagels, as if they were going to run out any time soon.  That's when my love for those crunchy-on-the-outside, chewy-on-the-inside 'rings' started to grow.  My favorite was cinnamon raisin. Those were the moments of our young lives.  It's been a long time since then, yet it feels like it happened only yesterday, as those scenes still vividly come to my mind and leap up before my eyes.  Sadly, today I can only seek scenes of you in my memory only. 

The news of your passing came too suddenly. I'm still in disbelief that you're no longer with us. It probably would be easier for me to think you've only arrived at a subway transfer station, be it Grand Central or Forest Hills, and you've gotten off the train and made a transfer without us this time.

"Uncle Alan", as my kids would call you; you're a kind-hearted, intelligent individual, a great dancer, and a competitive tennis player. If our paths ever cross again, I promise I'll make you delicious sourdough bagels that we never had at the bagel shop and we'll hustle again at Dance New York.  Shalom and Kol Tuv, my dear friend. Thank you for leaving all the wonderful memories behind. My thoughts will always be with you.

This entry and this bake are dedicated to my long-time, beloved friend, who consummated his journey of life in May, 2010.

Bagels produced in this batch did not only possess the characteristic combination of crunchiness and chewiness you would normally expect from a decent, fresh bagel, but they also had these robust flavors that you can't find in a regular bagel, largely due to the multiple levains and mix of flours used in this formula.  My family enjoyed them very much.  If my friend were still around, I'm sure he'd love them, too.  

Bagels are one of the relatively labor-intensive bread projects that I've been trying to avoid.  The scaling, shaping and rests in between take up considerably more time than shaping a simple boule.  Much to my disgust, the prices of the Guisto high protein flours used have either doubled or tripled at retail since last year.  The cost of these bagels, in terms of labor (billable hours) and ingredients, is sky-rocketing and way beyond any economic justification.  However, cherishing the memories of an old friend and experiencing the gratification of successfully meeting a new bread challenge, like they say in the Visa/Master commercial, are 'priceless.'

A summary of the formula and procedures is as follows:


Here are some photos:

zorrambo's picture

I followed Reinhart’s BBA French bread recipe and instructions as closely as possible. My pate fermentee fermented for 1 hour at then put it in the refrigerator for 1 ½ days. I noticed that it had doubled in size while in the fridge. I didn’t expect such a rise. I mixed the final dough using a smidge over a teaspoon of barley malt syrup, reduced the water to compensate and added about a tablespoon of flour while kneading. I added the malt because last time I made this recipe I got poor rise. The primary fermentation lasted 2 hours, temp 76°F, humidity 51%. I proofed the baguettes for 1 hour 45 minutes, temp 78°F, humidity 51%. This was longer than I expected but it looked about 1 ½ times bigger though I am not a good judge of peak rise. I slashed with a bread knife and put them in a 500°F oven with steam pan and misting oven walls. I baked on a sheet pan because I don’t have tiles. The oven temp was lowered to 450°F for 20 min, then at 375°F for 30 min then at 350°F for 20 min. I checked the internal temperature of the bread every ten minutes of bake time and it never got above 170°F after a total bake time over 70 minutes. The bottom of the bread was black and I gave up and pulled them out. I have a brand new oven with an additional oven thermometer inside to monitor the temperature. I am new to artisanal bread making but I am determined. Here is a picture of my poor friends. I am unhappy with the crumb and the thick crust.


restever99's picture

Hello all,

Long time reader, first time poster.  Recently moved because of the job and forgot my starter.  I was in tears but there wasn't much I could do so I set up the new one last night and to my amazement it did something I never expected it to do, it went crazy!  I've never seen one develop so fast.  Is that normal?

Here is a picture of my pet:

All it is, is 1c. UB bread flour and 1c. h20.  I just fed it and already it's expanded and bubbly.  Could something else have gotten in there or did I just get lucky?  Haven't noticed any off smells or colors.

Advice is welcomed,



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