The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General

stu currie's picture

This is a Lovely site

February 25, 2017 - 1:24pm -- stu currie
Forums: 

hey everyone, I have been baking bread for a few months now, and I'd just like to say how lovely everybody seems to be on this site. I have been a member of loads of forums on various subjects, and this is by far the most accepting, helpful and enjoyable one I have been on. unlike almost every other site, every comment appears to be helpful, which is wonderful.

youre all lovely people. It's your fault I'm getting fat, ha, I did it! A negative comment!

ChrisBathory's picture

Dutch Oven Alternatives

February 23, 2017 - 8:39am -- ChrisBathory
Forums: 

I have been baking sourdough for a few months now with good results.

However I still am unable to get the proper crust and colour as I don't have a dutch/cast iron oven, they are quite expensive where I live so I am looking for a cheaper alternative for now

I have attached a photo of an oven safe, porcelain casserole dish. Would this be suitable to bake a loaf in or is cast iron the only thing that will achieve the desired crust & colour.

I have some stainless steel bowls also, but am not sure if those will work

thanks

Grenage's picture

Shaping sourdough batards

February 23, 2017 - 4:15am -- Grenage
Forums: 

I generally only make sourdough loaves at home, and I've never had problems with boules; they're very easy to shape and get tight.  I've switched to batards, because my partner finds it easier for toast.

Oh the pain.

I can't produce anything particularly well formed, as folding the dough back on itself leads to it sticking to my hands as much as itself.  I'm not even talking a particularly wet dough, just 71% 50% wholewheat.  Online demonstrations all seem to involve 65% yeasted pillows of delight, rather than a regular sourdough.

Karl Stephens's picture

Hi, I'm new here can I bake bread in a deck pizza oven?

February 22, 2017 - 12:40pm -- Karl Stephens
Forums: 

So I'm looking at setting up a micro sourdough bakery in my garage on a budget and can buy a twin deck electric pizza oven head height is 150mm. My question is can I make this work for sourdough I would have to self steam I know, but I could bake 12+ large loaves at a time!! I can pick it up for £500, has anyone had any experience baking in one or is the head height going to be an issue, many thanks in advance for any help :)

 

oo7wazzy's picture

Baking Formulas

February 22, 2017 - 5:17am -- oo7wazzy
Forums: 

HI All Fresh Loaf fans

 

I want some help on working out my formula for baking sourdough or any bread for that matter. I have the original Tartine recipe for the rustic country loaf that uses 1000g flour and makes 2 loaves. these loaves are quite big so I thought about using the recipe and dividing by 4 to get loaves that are roughly 500g each.

But what I want to know is, if I start with the finished loaf weight eg: 700g, how do I work the formula to get the individual ingredients knowing the percentages of all the ingredients ?

 

Thanks

 

_vk's picture

How do you determine bulk fermentation total time?

February 22, 2017 - 3:52am -- _vk
Forums: 

Hi guys. All my last batches have being a "custom" recipe. I mean, I determined the proportion of WW to BF, the hydration, the add-ins amount and the percentage of levain. 

Then I mix/autolyse/knead and bulk. The bulk and S&F are more determined by my availability then other thing. Every thing is cool. 

But I'm not really sure how I do determine the bulk is enough. Perhaps I wait the dough to double twice. I think... Sometimes I cut trough the dough to see how the bubbles are doing there... 

_vk's picture

Cheating in score, does this tells you what I'm doing wrong?

February 19, 2017 - 4:59am -- _vk
Forums: 

Hello all.

I've being cheating. Yeah. I confess... 

I'm baking covered loafs (combo cooker and other contraptions). More often than not, when I uncover the bread the scored part is already consolidated, showing that there will be no ears. But the loaf is not already fully risen yet. So some times I re-score the hot loaf, and it produces a little ear. You can see that in the following picture. To the right of the score there is the first score result. The opened one is the second score.

Elagins's picture

Announcing the Rye Baker Conference Call

February 15, 2017 - 8:32pm -- Elagins
Forums: 

I'm pleased to announce that starting next Wednesday, February 22, and on the third Wednesday of every month, I'll be hosting an open call-in for all rye enthusiasts from 6-7pm PST/9-10pm EST. Bring your questions and comments and let's share our rye experiences. We'll record all calls for later replay.

Dial-in: 1(712) 770-8066
Conference code: 793722

DReese615's picture

Bacon brioche

February 14, 2017 - 7:05pm -- DReese615
Forums: 

I am about to start trying to put together a bacon fat brioche sandwich loaf and I was wondering if anyone had any advice and or a suggested starting recipe. Any advice is greatly appreciated. I will definitely be updating with results as I produce them. 

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