The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Anything too geeky to post about elsewhere.

nirli's picture

k-mix friction factor, is it so high?

November 18, 2015 - 12:04pm -- nirli

I just calculated the friction factor for my relatively new planetary k-mix and got a number that I feel very high,
I made Hamelman's oatmeal formula which is a straight dough with some extra ingredients such as honey and oil and milk.

total dough was about 1.5Kg
Room temp was 24 Celsius
Flour temp was 24 Celsius
I used cold water from the fridge but measured it with the oatmeal and milk just before the mix - 15 Celsius

dabrownman's picture

Lucy’s Favorite Methods To Make Healthy and Beautiful Bread

August 18, 2015 - 9:38am -- dabrownman

This is something that Lucy has been researching and trying to get right for at least a couple of years and she thinks she is close enough to getting a method finalized to post about it.  First off, I am a type 2 Diabetic which makes her quest a little more difficult but the results would be better for everyone - diabetic or not.

lfurze's picture

Baker's Percentages

August 17, 2015 - 2:22pm -- lfurze

Hi all,

I've been baking for a while now and I think I've got my head around baker's percentages, just wondering what everyone else's thoughts are.

I prefer not to include the flour from the starter in the Total Flour Weight, so my recipes might have, say, 100% flour and 20% starter, rather than including the starter flour in the 100% and the extra water along with the rest. I know there are advantages and disadvantages to both approaches. What do people think?

mixinator's picture

Starter vs Levain Semantics

July 7, 2015 - 6:55pm -- mixinator

I have a quantity of refrigerated liquid sourdough culture which I use to make an intermediate, fresh mixture several hours prior to baking which is then added to the dough.

Semantically, which is the "starter" and which is the "levain"?

I'm thinking the refrigerated culture is the "starter" and the intermediate mixture the "levain". Does this comport with common usage?

mcs's picture

I'm back from The Trip :)

June 16, 2015 - 4:57pm -- mcs

It's a double post of my blog entry, but I thought it would be appropriate for 'advanced' and 'off-topic' also ;)

Hey everyone!  I'm back from my big trip and I've got some stuff to share with you, mostly coming in the form of links to stuff I posted along the way on my phone. Lastly is a short video I made of the baking session I had in Moscow in the middle of May. 

Here are a bunch of photos I took, both personal and professional along the way.

ibor's picture

Understanding Peter Reinhart’s Baker’s Percentage formulas for bread.

May 25, 2015 - 1:25pm -- ibor

On December 13,2013 I gave up on trying to understand the way Peter Reinhart presents his Baker´s Percentage calculations for breads with a “soaker” or a “sponge”in his book “The Bread Baker’s Apprentice” and posted here a plea for help (  Richard of “oregoncrepe” picked up the challenge and kindly offered an explanation. But it still wasn’t clear enough for me because I am not very good at math.

Shai's picture

Steaming before baking

May 19, 2015 - 1:44pm -- Shai

Did anyone ever tried steaming loaves in a steamer prior to baking them? I would except to get a result very similar to baking in a very well steamed oven. I'm slightly worried that a crust might form without the bread rising to it's full potential due to the low heat during steaming. I guess it's somewhat like boiling bagels, which are known for being dense due to this... Any thoughts?


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