The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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cidilon's picture

Pics inside, would like your expertise

November 25, 2015 - 6:08pm -- cidilon

Hey guys,

made some tartine bread, alas this one was messed up. Is this under proof? While it was rising and the finger pokes started coming back slowly, i turned on the oven and in 40 min it went. it still seemed to slowly bounce back right before the oven. Please let me know your ideas, as i do not want this happening again.

All the best

sharan_g's picture

Black Friday Special Discount for Silicone Loaf Pan

November 25, 2015 - 5:09am -- sharan_g

Hello All,

I thought you might interested in getting a special deal (70% off) to use on for a silicone loaf pan that comes with a free basting brush?

If you interested in getting the deal please checkout the following page:



spongehead's picture

pretzel bread

November 20, 2015 - 12:22pm -- spongehead

Hello all those who love to bake:


I was wondering if I could just brush on a baking soda and water mixture on top of bread for pretzel bread, rather than boil the whole bread in boiling water to get the same effect of great pretzel taste? any ideas?  I do not have a big enough burner to put breads in boiling water.. I can always experiment of course but was wondering if any of you have tried this suggestion. 

mnib's picture

Can't get Stretch and Fold to develop the dough

November 19, 2015 - 6:40am -- mnib

I've had now several attempts at Stretch and Fold technique and i just can't seem to get it to develop my do even after 6-8 hours (with S&F every 30 min)  it is still tearing when i go for the windowpane.

I've tried this with several Sourdough BK. 20% 100% and some inbetween.

the even weirder part is that I still baked them (after letting them proof over night in the fridge) got a decent bread. It has risen and the crumb was pretty open with medium bubble.

I have no idea what might I be doing wrong.

bikeprof's picture

Parchment Problems

November 13, 2015 - 3:57pm -- bikeprof

Parchment can be a real boon in working with high hydration doughs, but I've had a number of bad experiences in which the parchment gets REALLY welded onto the bottom of my loaves.  No chance peeling it off.

I don't have the information on the brand/type of parchment I've had problems with, so I'm wondering if others have had this experience, and if there are better/worse choices out there...


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