The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General Discussion and Recipe Exchange

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DDoutel's picture

What causes a loaf to lift off the stone?

October 13, 2016 - 7:25pm -- DDoutel

Hey folks,

What would cause a baking loaf to lift off of, as in the bottom of the loaf to not stay flat against, the baking stone? This has happened with nearly every loaf of bread I've baked. This latest is a very simple recipe taken from Trevor Wilson over at BreadWerks, a 65% hydration bread flour recipe?

Many thanks in advance!



Southbay's picture

Pan del Diablo or Lucifer's Loaf

October 10, 2016 - 12:03am -- Southbay

My friends in the Bay area have a Mexican restaurant where they treat me very well. The last time I visited, they had Carolina reaper peppers and insisted that I sample some while downing my obligatory margaritas. A tiny nibble of those little red blobs of pain is enough to let you know it's serious. This was not the first time they found entertainment in watching me sample their offerings. Mi amigos at Roberto's wanted me to make a bread out of them. Of course they did.

inumeridiieri's picture

Bread double milled durum wheat semolina

October 9, 2016 - 9:44am -- inumeridiieri

Waiting to make bread of Altamura :-) I try with this bread.


Biga/ pre-ferment

Double milled durum wheat semolina 500 g

Water 260 g

Fresh yeast 5 g

Final dough

Double milled durum wheat semolina 500 g

Water 350 g

Salt  22 g

Dryed sourdough 40 g

Bulk fermentation 90 minutes final fermentation 90 minutes

Flavor? still i don't know :-) cooking and fragrance seem optimal :-)

Hi forum

inumeridiieri's picture

Pane di Matera Matera's bread

October 5, 2016 - 11:42am -- inumeridiieri

Matera's bread is a typycal italian bread. Bread's shape remeber the stones of Matera. Durum bread made with sourdough.
re-milled durum wheat semolina 500 g
water 350 g
sourdough wheat semolina100 g
salt 10 g

Bulk fermentation 5 hour final proof 4 hour

Very important: bread must be shape at the end of the final proofing

cooking 250°C x 10' - 220°C x 15' - 200°C x 15' - 180°C x 20'

Piloni's picture

Holes under crust issue

September 26, 2016 - 4:33am -- Piloni

Hello all

I'm having issues with large irregular holes gathering just under the crust of my 70% hydration white boules.

This is usually only in the very middle of the loaf, the holes are more regularly spaced in the rest of the loaf. The loaves where mixed, bulk fermented, preshaped, rested, shaped and retarded for 16 hours then baked after coming back up to temperature.

Is this a degassing issue? I think this loaf could have done with a bit more proofing also.

Hope you guys can help!

Thanks, J

inumeridiieri's picture

La Garibalda

September 25, 2016 - 12:27pm -- inumeridiieri

La garibalda Italian bread.

gr. 700 Semola rimacinata di grano duro  re-milled durum wheat semolina
gr. 150 Farina integrale wholemeal flour
gr. 100 Farina gialla “fumetto”  corn flour
gr. 50 Farina di grano saraceno integrale buckwheat flour
gr. 25 Sale salt
gr. 500 Biga di almeno 16 ore biga
gr. 20 Malto malt

gr. 30 Lievito di birra

Runnerfemme's picture

Tips on incorporating buckwheat flour

September 1, 2016 - 8:18pm -- Runnerfemme

Hi, all. I bought a small bag of organic buckwheat flour after reading about its nutty, earthy flavor.  Any favorite recipes for incorporating buckwheat flour into a country style hearth sourdough? I am not interested in a GF loaf, but I am interested in creating something seedy, grainy and hearty. Perhaps with my favorite spelt flour?  I have a 50/50 rye/spelt starter and a 50/50 wheat/APF starter - both fed 2x daily and ready to rock and roll! All suggestions are most welcome! Many thanks.


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