The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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Bäckeroma's picture

Livio Madre

March 28, 2024 - 12:48am -- Bäckeroma
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I bake my own bread with Livio Madre, mother yeast from Italy. The dough rises for 11 hours at room temperature and then another 12 hours in the refrigerator.The dough in the baking mold is completely normal then, but when the bread is in the oven, it spreads out and doesn't hold its shape. What am I doing wrong?

  

 

roxane1268's picture

Vanilla protein powder

March 27, 2024 - 6:12am -- roxane1268
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I have this sourdough chocolate marble sandwich loaf recipe. When I make the dough I divide it in half to one half I add 24g Dutch cocoa powder and 30g milk( which makes it chocolate tasting of course) so the other half is usually plain but I want to add 24 grams of a vanilla powder with the milk( like I add with the cocoa powder), can I use vanilla protein powder? It will look like the picture but the white will be vanilla flavor instead of plain. I made that loaf and it’s good but would be better if I can incorporate vanilla..

DWK's picture

Over night dough

March 23, 2024 - 7:10pm -- DWK
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I was interrupted after doing  3 sets of stretch and folds and had to stop for emergency. The dough was plump,looking great so I put it the the fridge. Question is..what to do now? more stretch folds than pre shape and bake? Pre shape and bake? Suggestions please…..

Asclepius's picture

Different flour - very sticky dough

March 23, 2024 - 4:16pm -- Asclepius
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Hi everyone. I am new here. I came looking for a baking forum to get some help. I am also happy to help others with questions about baking baguettes. I don’t know anything much about other bread. 

I had for a long time been using Laucke (South Australian) type 55 flour, around 11.5% protein. It only comes in 12.5kg bags however. Pantry space is limited and I don’t bake often enough not to risk the flour spoiling. Laucke strong flour makes beautiful baguettes. 

tpassin's picture

Adventures With Freezing II

March 12, 2024 - 8:45am -- tpassin
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This is Part 2 of a series of experiments with freezing unbaked hearth breads.  Part 1 is at

https://www.thefreshloaf.com/node/73962/adventures-freezing-i

This bake used nearly the same formula.  Briefly, it's 72% hydration, 15% each malted barley and graham (WW) flour,  30% inoculation. The rest of the flour was KA bread flour.  Final hydrations were a few percentage points higher, with water added based on how thirsty the dough seemed to be.

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