The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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katyajini's picture

Your all out favorite breads by Hamelman?

November 14, 2017 - 8:30am -- katyajini

I joyously have Hamelman's book now, finally, and reading it cover to cover and then again and going to start baking any minute......Its been quite a few years from the first edition and even the second edition.  From what I see here, TFL, many of you have baked your way through this book and many techniques presented by him have been discussed and acquired :) Makes it easy for me. Soooo, what are your absolutely favorite breads from this book?  Breads that are memorable, you go back to making them over and over, or both?  And what makes them special?  The sublime taste?

SeattleStarter's picture

Big Boules - Cooking temp and times

November 13, 2017 - 9:27am -- SeattleStarter

Hello all,

Since getting into this a couple months ago, I've discovered that I really like big loaves of bread. Basically along the lines of FWSY's 1.8 kilo boule (p. 172), i.e. making a 1000 g flour batch of dough and not splitting it into two loaves.

I'm generally baking at ~475 on a pizza stone (with a pan below for 1 cup of hot water at the start of the bake).

Paneski's picture

Is there such thing as a Sourdough Preferment?

November 9, 2017 - 12:32pm -- Paneski

I live in Italy where there are tons of ancient types of wheat available which is all good except the fact that they are high in protein but low in gluten. This makes it challenging (at least for me) to make a bread that rises well (or at all). All of my attempts ended up with a bread pancake.

Gillpugh's picture

Cooked rice in bread?

November 8, 2017 - 1:31am -- Gillpugh

just about to make a sourdough with my new seed(don't ask!!)

ive been thinking of making a rice bread for some time, mix of wild and basmati.  But dont see many posts on rice bread.  Is this because it's not worth the effort, don't taste nice, bland?

if I do make it then any suggestions on percent to flour or any herbs/spice  that go well with the rice.  Don't want to go too curry flavoured. 


Tomasrei's picture

Overnight roomtemp sourdough recipe?

November 8, 2017 - 1:26am -- Tomasrei

Good morning! 

Looking to do some experiments. Usually I bulk rise with stretch and folds in room temp and proof the shaped loaf in a banneton in the fridge and bake the day after. Pretty much using the tartine country loaf method(75% hydration, 20% sourdough).

I was wondering if any of you have a good and detailed recipe where the whole process is done in roomtemp, also overnight. Curious on how its  done and even more curious on the flavour!

Bonus question: Why does Dough stiffen in the refrigerator? Water nor flour by itself does! 


Teukros's picture

Hello again! "Extra Sleep Sourdough"

November 5, 2017 - 8:53pm -- Teukros

I'm getting back into bread baking after a hiatus of many years. I have been maintaining my whole wheat sourdough starter ("Darcy") all this time, it is now nine years old. I recently made a KA AP offspring ("Darcy Jr.") and I am keeping it at 66%. I like 66% because the calculations are very simple, late at night or if one has had too much to drink... just three parts flour to two parts water.

bread1965's picture

Let's blame CNN..

November 5, 2017 - 7:52pm -- bread1965

I'm going to blame CNN.. two weeks ago I was measuring out flours and had CNN on in the background watching the gift that keeps on giving and found myself like a deer in headlights asking "what did he just tweet?" yet a again.. and soon realized I lost track of which flour step I was on.. did I add the buckwheat? Crap.. so I decided to put that flour mix aside and began again. This weekend I decided to use the mystery mix and worked backwards from my final dough weight.. (sorry, don't know how to fix the orientation of the picture below - anyone know why the system does this?)..

albacore's picture

Big Holes & Shaping

November 4, 2017 - 3:50pm -- albacore

Another Big Hole post! I am trying to create some of those Instagram style big hole breads. I don't want big holes all the time, just now and then.

I also want to be in charge of when I create big hole crumb and when I don't. The thing is my loaves used to have more big holes and now they have less. I'm thinking that as my shaping technique has improved, I am shaping more tightly which is good for loaf loft, but maybe not good for keeping those big gas bubbles that are created towards the end of bulk.


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