The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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amber108's picture

Ideal Humidity for Retarding

August 25, 2015 - 12:08am -- amber108

Im about to head into a micro sourdough bakery from home on a shoe string :) Im going to use a big fridge as a retarder as I cant afford a proper retarder.

My question is, what is the ideal humidity for retarding??? Ive seen anywhere between 70 and 90 percent.

Does anyone have any experience? Any help would be great!


Thanks, Amber

vman's picture

stretch and fold" or few minutes in spiral

August 14, 2015 - 2:08pm -- vman

Hi there

i have a number of recipes that call for. 'Stretch and folds'. Can I achieve the same effect by switching on the spiral mixer for a few minutes in say 45 minute intervals.

So the question is: can I use a spiral mixer on low speed for a few minutes( every say 45 min) instead of ' the stretch and fold' Every 45min?




Dizzy's picture

Bake times

August 10, 2015 - 2:54am -- Dizzy

Hi All, 

Newbee here. 

I've been following the Tartine methods with some success; however, I want to bake a larger loaf. The original method allows you to bake one loaf (500g) at a total bake time of 50 mins.

I want to bake a 750g loaf. Do I use the original bake time or lengthen it as the loaf is larger? Any suggestions on how much longer I should bake the loaf for if a longer bake is necessary?





tiemu's picture

Should these sweet fruit bread techniques result in a high-quality plain bread?

August 5, 2015 - 11:29pm -- tiemu

My plain bread never turns out well, but my milk-dried fruit bread's nice: soft and a dense fluffiness inside, nice dark colouring on the crust. I'm wondering, if I omit the fancy ingredients of fruit bread but use the same technique, should I still end up with a soft delicious white bread? Any other suggestions in case I waste my time and ingredients?

Basically I'll stir 270 ml water + 2 teaspoons instant yeast into 500 ml plain  flour (rather than 250 ml milk, 20 ml orange juice, 1 egg and bread flour).

Knead, oil, and rise about 90 minutes.

bread1965's picture

Focaccia Question

July 30, 2015 - 6:53pm -- bread1965

Hi Everyone.. my wife bought some focaccia tonight.. commercially made, very light, very open crust, flavourful crust because it was brushed with rosemary, olive oil and salt.. generally cooked very well.. was sold in a think plastic bag with at tie to 'seal in freshness'...

In all a very good bit of baking.. BUT.. if you ignored the top crust flavours, it was almost flavourless and the crumb had no aroma at all., and the crust was very chewy (all sides).. clearly made with commercial yeast, almost had a neutral sweetness to it..

HappyHighwayman's picture

Bread came out way too wet: Bad proofing?

July 25, 2015 - 8:21am -- HappyHighwayman

So I knew I wouldn't have enough time for my sourdough to rise sufficiently before my BBQ today because my starter is a little weak and needs a refreshing. I know from experience all I have to do is make a new starter, and then make a new starter out of that one and I'll be back to 100% strength, but with the amount and quality I had I decided to "proof" the bread in my oven vs. leaving it out for 12-24 hours.


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