The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General Discussion and Recipe Exchange

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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.


sweetsadies's picture

Teaching a beginner to bake a bread (in one day)

September 5, 2014 - 12:22pm -- sweetsadies

A friend of mine is coming to visit and has one day with me where she wants to bake bread. She wants to learn a healthy bread.... 

Since it is one day and I really want it to be a success, I am struggling with what bread to do. 

I  was going to start a Tartine bread because I like how it looks and it is fun but then it takes too long. Then I have always had sure success with Peter Reinharts Anadama but I am not sure if she would consider this "healthy" then I thought Peter Reinharts  Struan ...


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