The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General Discussion and Recipe Exchange

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leslieruf's picture

My first ever zopf

January 14, 2015 - 11:55am -- leslieruf


I had a little time free just before dinner last night so thought I would have a go at the zopf recipe posted by Joy of Gluten.  I shaped (rather hubby and I had a go at shaping - thought he could do a 4 strand braid like his mum did but he didnt know how sadly so we stuck with 3 strand braid :( ) popped it in the refrigerator over night, egg washed again this morning and here is the finished product.  Made as per recipe except added a little more milk.  cant wait to eat them.

leslieruf's picture


January 12, 2015 - 2:37pm -- leslieruf

Not sure if I have spelt that correctly.  These are a variation of croissants but seem to be crisp, light & flaky but not as buttery. I have eaten them many times in Switzerland but never found a recipe.  Can anyone help?  I have had a go once at making croissants and it wasnt very successful so would like to try again but would prefer to try Gipfeli if possible.  

PainduVie's picture

Haitian Bread

January 8, 2015 - 7:34pm -- PainduVie

Hi, I am a new baker (started 6 months ago). I bought a bread machine after several disappointments with bread from my local bakery. I then started to try recipes by hand. So far, with the exception of  a few failed loaves, I am doing well. I am looking for a recipe for white Haitian bread, similar to Jamaican hard dough bread, though not as dense.

The only recipe I can find online calls for honey, nutmeg, and glaze of instant coffee with milk.  This is not the traditional recipe for white Haitian bread. It is thick and hearty, yet soft.


AbeNW11's picture

Nice experimental recipe

December 21, 2014 - 2:58am -- AbeNW11

I have been experimenting with different hydration pre-ferments and have been getting some good results. This is my latest and thought I'd share. Very tasty and lovely soft crumb. 


  • Flour: 100% (70% strong white, 30% whole spelt)
  • Hydration: 71%
  • Salt: 2%
  • Pre-ferment: 30% at 71% hydration (whole Rye)
  • Optional diastatic malt flour.



StooB's picture

No Knead bread and the gummy, rubbery crust after cooling.

December 8, 2014 - 5:31am -- StooB

I have experimented with various bread making techniques, Dan Lepard, no knead over-night in the fridge, 14 hours at room temperature, but I get the rubbery, gummy crust after it has cooled down after several hours.

I use stone malt flour, both fresh and powder yeast, 8 mm steel baking tray, steam at first then open oven door 10 mins before the end of baking but still get that chewy crust after the bread has cooled down for a while.

Is this expected or are there ways to ensure the cripsy crust stays for longer?

perrycas's picture

baking temperatures

November 12, 2014 - 2:12pm -- perrycas

I have been making bread for years but am have a problem with the oven i am using. I find that I am getting consistent poor results at the temperature i am using and am getting very hard crusts while  inside the bread isn't cooked enough. Yes i have checked the temp with an oven thermometer. I am after some sort of sliding scale guide to cook it longer at a lower temperature. any suggestions?'s picture

Artisan bread in Five Minutes

November 4, 2014 - 2:07am -- Farahkamal23@gm...

I used the recipe of Brioche in Artisan bread in 5 Minute, and here goes the amazing result, for a first timer at Brioche, I am proud of the final product. Made loads of these loafs and Tete and send out to friends and family beside having it for breakfast myself. Check out more images here.


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