The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Wheat Rules's picture

How to bake oval loaves

May 3, 2015 - 8:03am -- Wheat Rules

i have been baking Tartine style breads in round cast iron pans for quite a while now, and I would like to bake oval or rectangular loaves that will yield even slices.  I do not want to steam my oven as I have already fried the electronics on my previous oven. I would love someone to share their experience with roasting pans, clay stones or bakers, or any method that will produce excellent oval loaves.

thank you 

rabbouchi's picture

"Middle-class" brioche dough left out on counter overnight

April 29, 2015 - 11:59am -- rabbouchi

I left a 2:1 flour-to-butter brioche dough out on the counter last night. It was fairly cool here overnight, but the dough looks a bit slack. Has anyone had a successful outcome with a brioche dough that's been out of the refrigerator for 24 hours? I popped it into the fridge and will have a look in a couple of hours. 

hreik's picture

Soaker question

April 29, 2015 - 5:51am -- hreik


I need help w something.  In Hamelman's 5Grain Levain he has a hot soaker of 120% hydration which is prepared the night b/f at the same time as final levain build. The grains are: oats, sunflower, cracked rye and flax.

In his sourdough seed bread, the sesame and sunflower are toasted (yum) and the soaker is a cold one with flax and 300% water.  Also done night b/f.

Last time I did the seeded bread I added cracked rye (hot soaker 120% hydration). It added something wonderful to the loaf. So........

katiecrow1's picture

new baker needing Instructions...

April 26, 2015 - 5:18am -- katiecrow1

Lol everyone,  I have been given a nearly new Argos value range bread maker, as my starter oven, but it has no instructions.   Can anyone help me wiTh finding some, or does.someone have some They can copy and send me, please? 

I am a complete novice and don't know where to start, let alone know which  settings to use.  Each recipe I find tells me to refer to manufacturers instructions,  which I don't have. 

Thanks in advancE. 

BLG's picture

Cooking With Wood Ash Lye

April 24, 2015 - 8:15pm -- BLG

To keep on topic I won't go into detail about why I want to try this but I am very curious how safe it is to make one's own lye solution using the old wood ash method then using the lye to cook with?

I've gotten mixed responses from people I know about it. Some say it can result in a gruesome death, others have said that it's fine. Who to believe?

Do any of you know the truth? I really want to try but would like to avoid a gruesome death if possible. 

What is the main difference between food grade lye and wood ash lye? Is one more harmful than the other?'s picture

Big Batch Proofing

April 21, 2015 - 6:55am -- dan.r.crothers@...

I own a small bakery that makes one product. I'm trying to convert an old walk in into a large proofing room. For the past year that I've owned the bakery, we've been playing it by ear with a proof time based on the temp and humidity in the bakery. I need to get it more consistent and would like to know what the ideal temperature and humidity for big batch proofing would be? 

It would also be helpful to know what equipment I would need to make it work. The space is 100 square feet. 

Any advice or suggestions are greatly appreciated!


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