The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General Discussion and Recipe Exchange

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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.

AbeNW11's picture

Some ideas for this weekends bake?

October 14, 2014 - 11:54pm -- AbeNW11

Hi All,

Well here's what I've got in my kitchen...

  • 250g whole rye flour
  • 500g white rye flour
  • 500g whole spelt flour
  • 1kg strong white wheat flour
  • a couple of eggs
  • Some sourdough starter
  • Dried active yeast
  • Salt
  • Olive Oil

Any ideas for this weekends bake? Please include recipe and method.


Rupert's picture

Bread too fluffy

October 4, 2014 - 4:03pm -- Rupert

There are numerous posts here asking how to make fluffy bread.

I have the opposite problem - my bread is too fluffy.


500 g strong white flour

10 mg salt

7 mg fast action yeast

40 ml Olive oil

320 ml water

Tray of water in bottom of oven during baking

Oven Temperature: 210 centigrade

I don't slash my loaf prior to baking

This usually results in an excellent loaf with great crust that naturally cracks upon cooling

MJ Sourdough's picture

How to decipher 100% sourdough from Sourdough combined with fresh/dry yeast

September 26, 2014 - 6:46pm -- MJ Sourdough


There are lots of bakeries and restaurants that serve 'sourdough' bread. However, most have sourdough levain plus commercial fresh/dry yeast. What are some key characteristics in terms of taste, look and texture that indicates that the baker has used a sourdough levain in conjunction commercial yeast.

Might be an interesting discussion.



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