The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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alfanso's picture

tips and crusts - photo collage

June 20, 2014 - 9:42am -- alfanso

Hi folks,

I rarely contribute to the forum, mostly just watch and try to glean info from the crew here.  I had worked as an apprentice in a well known small bakery, after retirement, part-time for a few years and then left about a half dozen years ago.  I started home baking at the end of last summer after that hiatus of years off, and after a while decided to concentrate exclusively on baguettes.  I wanted to get a few reliable commercial yeast (IDY) formulas as well as a few SD formulas down, and as we all know, practice makes (kind of) perfect.

FrenchNyonya's picture

Raw bread!!!

June 19, 2014 - 5:44pm -- FrenchNyonya

Is there a way to save a 70% baked bread? I baked 3 french country batards 2 days ago. They came out with almost burnt bottom but pale top.  When cut into one of's gummy. Is there anyway to save them? May be freeze then bake in a hot oven again? Advice please.. 


dosal's picture


June 15, 2014 - 8:37am -- dosal

Could you, please, tell me how you store malt. I had mine in a snap top plastic container and it formed a solid mass.

Our humidity is high during the summer. I had no problems during the winter months.

Since it was a plastic container I could rap it against the counter top and break the whole into smaller chunks which I put into a glass container with screw on lid. This went into the fridge.

Any ideas how to break up the chunks further? Everything I use on it gets sticky quite fast.


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