The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Emerogork's picture

Grand Ma's "Feed the yeast" Fact or Fiction?

December 14, 2014 - 10:14am -- Emerogork

I recall my grandmother adding small amounts of confectioner's sugar to the flour while she was in the second or third cycle of kneading the dough.  Although it might sweeten the bread a bit I wonder if there was a different purpose.

Would not the addition of small amounts of sugar after the first kneading give the yeast a boost of energy with more food to ferment?

She did always seem to have her dough rise much more than mine.

zacho's picture

Looking for ways to improve!

December 13, 2014 - 7:24pm -- zacho

I am new to the Fresh Loaf but I was referred to the site by a friend and I have seen so many great things here I decided to post for the first time. I just started back at it after a long respite and decided to dust off the baking cobwebs with a simple french bread recipe that I wanted to shape into baguettes.  I am looking for any tips or advice that you can provide, I know there are so many bakers here that are better than I am and I would love to hear from you.

Emerogork's picture

A question of Yeast......

December 11, 2014 - 9:58pm -- Emerogork

Although I don't stick to recipes all that often, a question arises about yeast times.  I don't know the proper terminology for all this stuff so please help me rise to the occasion.

I just finished the first phase of making the dough for croissants.  I set up the warm milk/water and yeast for the suggested time.  According to the recipe, I was to leave it alone for 10 minutes until "frothy".  I wondered of 10, 20, 30 minutes made any difference.

PMcCool's picture

Rye Test 6B

December 9, 2014 - 6:55pm -- PMcCool

The past week's bake featured two interesting breads.  One is titled After-Hearth Rye and the other Ammerland Black Bread.  The black bread, interestingly enough, isn't nearly as dark as the not-black bread.  

drogon's picture

Big Party breads...

December 7, 2014 - 2:00pm -- drogon

Had a big party last night and baked a couple of big loaves for it. My usual 70/30 mix of strong white + local stonerground wholemeal (and my wheat sourdough starter) plus some of Shipton mills 5-seed mix. I made 2 of these out of about 2.5Kg of dough in total.

And I remembered to take a photo before cutting it all up!


Big Party Bread

rooky's picture

Sponge Error

December 6, 2014 - 3:40pm -- rooky


I am a complete novice and tried the sponge method last night. Problem is I forgot to halve the flour and added all the water & yeast. Is there anything I can salvage or make from it?


1 kg bakers flour

600 ml water

2 tsp yeast

zero salt

12 + hours fermenting

Any help would be appreciated.



PMcCool's picture

Rye Test 5B

November 30, 2014 - 2:36pm -- PMcCool

Week 5 from Group B of Stan's test bakes had two breads that were entirely new to me.

The first, "Inflated" Rolls, have their roots in Italy.  Yes, an Italian rye bread!  These also use, among other things, fenugreek, which is my first use of that particular herb.  Although these are rolls, they are rolls of substance; not some bit of cotton candy masquerading as bread.  Their craggy exterior hints at their yeoman's persona.  A roll like this, with some strong cheese or cured meats, could be a meal.


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