The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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katyajini's picture

baguette pans

February 9, 2016 - 4:06pm -- katyajini

Do baguette pans work? By that I mean do they facilitate the proofing and transfer to the oven and then even browning enough to want them.  I see a lot of videos and people using them and also not. But as a beginner, all the (man)handling and horizontal slipping of the high hydration dough makes me desire for some support.

I had these in mind:

katyajini's picture

About diastatic malt...

February 9, 2016 - 3:46pm -- katyajini

In general does diastatic malt powder really help you make better bread?  Better crumb and crust?  I am intrigued to try it after seeing a joy of baking tutorial video on making baguettes, where it is recommended. But of course I thought I would ask here.  The reviews on Amazon are also glowing but it matters who is doing the reviewing and what there pre-malt experience was.

bikeprof's picture

Winter v. Spring Berries (again) for Milling and Baking

February 6, 2016 - 8:10am -- bikeprof

There are lots of discussions of hard winter vs. spring wheat that are all over the board, and often don't stipulate whether the discussion is about factory milled flours or fresh home milled flours as well as the type of breads being made.  

I understand the basic differences in growing and resulting protein content, but I wanted to get another round of input for use regarding:

- HOME MILLING - what differences do you notice in the milling characteristics and resulting flours, what do you prefer and why? [I will be using a Retsel Millrite]


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