The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General Discussion and Recipe Exchange

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titchhibbert's picture

Apple, Raspberry and Custard 'Pie' Cake

July 11, 2016 - 11:45am -- titchhibbert

Apple sponge, layered with cooked tangy apples, vanilla custard and freeze dried raspberries. If anybody is interested in the recipe I would love, love, love you to have a read of it on my blog 

b166er's picture

Chocolate Croissant Dough Issues

June 14, 2016 - 11:59am -- b166er

My base croissant dough is as follows. Its a very firm dough. I do the first two folds back to back. Let it rest about an hour, chilling, in between the 2nd and 3rd folds. Its pretty durable and thus far, Im really happy with the proportions.

So, I tried it with 10% less flour (10% from each AP and Bread) and the choco dough doesn't get the same gluten development and tears on the 2rd fold. Pretty badly. Should I have removed the 10% from the AP only and left the bread flour the same?

Bread Flour - 28%

AP Flour - 25%

Cocoa - 6%

Instant Yeast - .8%

b166er's picture

Laminating Dough - Butter Issues

June 5, 2016 - 10:30am -- b166er

So, I am getting the dreaded cracking, breaking butter while sheeting my dough. Now, I know the general consensus is that my butter is too cold and I tend to agree. However, at my old shop, we switched to Plugra and POOF!!! I took my dough out of the walk-in, from an overnight ferment. Along with my shaped butter block, locked it in and was immediately laminating and the Plugra just conforms, regardless of temp.

mwilson's picture

Potential San Francisco meet up

June 3, 2016 - 1:02pm -- mwilson


So, I will be in California between the 7th and 21st June. I'll be in LA until the 10th.

I already have arrangements in place to meet dabrownman. Any others out there that wish to meet, I think San Francisco is the place. I'm hoping to be there Saturday the 11th and Sunday the 12th.

Peeps let me know if you are around.

Looking forward...

Cheers, Mike

-DM-'s picture

croissant with dense center honeycomb structure?!?

May 24, 2016 - 4:46pm -- -DM-

Hello, first post on this site...

I'm trying to find out what are the main/different reasons for a thicker center in a croissant, I get thin wall honeycomb structure on the outer layers but my core is always denser as the layers didn't separate...

I don't have problem laminating (my layers are even) or with the appearance of my croissant (I go for a more visible like stairs steps look)....but I can't figure out that center problem when cooked

welshcake's picture

Free form sourdough

May 6, 2016 - 9:45pm -- welshcake


Can anyone suggest a recipe or any tips in making a successful free formed sourdough loaf.So far I've used only baskets to proof before baking but would like to try a free form loaf, my main concerns in not using a basket are if when proofing will the dough skin up, so what do cover with during proofing and will the dough spread out too much by not having a basket to support it.l've  been attempting to make sourdough since January and slowly getting there any help would be much appreciated.

Thanks, Mike


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