The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General Discussion and Recipe Exchange

nunodesousa's picture

Dough tension help

January 30, 2017 - 5:38am -- nunodesousa


I've been trying the tartine sourdough recipe, but i tend to get the feeling that when transferring my dough from the banneton to the oven, it spreads a little, like if it hadn't enough tension.

I try to give the dough enough surface tension when folding, but i guess something isn't working. My banneton is also a litte wide, can it be the reason?


Any toughts of the common factors that may cause this?

thank you very much

inumeridiieri's picture

Bread and pizza :-)

January 29, 2017 - 1:43pm -- inumeridiieri

Today i made bread and pizza :-)

Bread: knead by hand and long bulk fermentation...the rest is about buckwheat.

Bread: recipe

White wheat flour 90%

Buckwheat 10%

Water 70%

Salt 2%

Sourdough 12%

Excellent flavor, one of the best bread I made to taste...I'll try again...

Pizza: I'm studying to make a good pizza pan...still much to improve :-)


White wheat flour 100%

Water 85%

Grenage's picture

Pannetone sanity check

January 26, 2017 - 3:28pm -- Grenage

Hi guys,

I started making pannetone just after Christmas, and the recipe I was using was very tasty, if a little too moist and dense.

I tried another recipe tonight:.

Does anyone see anything particularly wrong with the recipe, particularly stage one?  I basically ended up with ridiculous cakey mess, that wouldn't pane.  I gave up and added the butter and threw it in the corner after an hour of kneading.


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