The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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skatefriday's picture

Scale up FWSY to fit 5qt dutch oven?

November 27, 2016 - 2:01pm -- skatefriday

I've baked about a dozen loaves out of Ken Forkish's FWSY and as he suggests in the equipment section a 5qt dutch oven produces a flatter loaf.  I've been unable to get his splits and ears and my loaves are shaped more like saucers.  He specifically states that a 4qt pot works better for this.  And while I could order one, I'm lazy, so I thought, "What if I scale up the recipe to 1500g flour for two loaves?"  And I now have a rather large amount of dough retarding in the fridge for a bake tomorrow morning.

Gmw76's picture

Sourdough shape not great

November 26, 2016 - 6:42am -- Gmw76


Pleased with my progress so far but would appreciate some advice on odd shape. Bread is 60% hydration and from own starter. Oven spring is ok but I am getting bursting out from base on a pizza stone. I am tipping out dough from round basket onto heated stone before baking. The edge bursting out is the bit of the dough which touches the stone first as I tip the basket away from me.


thanks Mark

BarbaraK's picture

Susan's Ultimate Sourdough too wet dough

November 24, 2016 - 8:22am -- BarbaraK

I recently tried Susan of San Diego’s Ultimate Sourdough – one small loaf. I used 25g Stoates stone-ground organic rye flour (instead of the whole wheat) and 225 g. Gilchester organic unbleached white bread flour, 12 g starter and 175 g. water,5 g salt . I  followed the method exactly but with an overnight proof in the frig. I’ve been making different sourdoughs for quite a while now but this was the best I’ve ever made with a superb deep flavour .

So good in fact that next I  doubled the recipe and made one large one – 60 g. rye, 190 g.

JoshTheNeophyte's picture

Hamelman Vermont Sourdough -- Hand Mix Strategy

November 19, 2016 - 10:19am -- JoshTheNeophyte

I'm going to try my first Hamelman recipe today, the Vermont Sourdough which is nearly 40% levain.  The levain is 125% hydrated and the flour 90/10 AP/Whole Rye.  Like most recipes in the book, this one instructs the baker to use a spiral mixer.  I intend to hand mix.  Any advice on converting this to a hand mix strategy would be great:

SJB87's picture

Thickness of Crust

November 15, 2016 - 8:09am -- SJB87

Hi all,

I've been baking sourdoughs for a few months now and have a question on the crust of the bread. I use the dutch oven method and I noticed that the crust on my sourdoughs are really hard. Either I bake it until dark brown or light brown, the consistency of the crust does not change. Slicing it can be a workout and at first I thought perhaps my bread knife was just dull. 


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