The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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bread1965's picture

A not so HOL-E war..

January 21, 2018 - 4:48pm -- bread1965

Wasn't it Einstein that said something like: doing the same thing, expecting a different result is the definition of insanity!?!   Well, that's what I feel like right now..

In my ongoing quest to figure out how to make a very open crumb bread per Trevor Wilson I gave this another go this weekend. I decide life is too short to eat white bread, so this time I made two loves with identical flours but slightly different hydration.


Bröterich's picture

Sourdough Technique Experiment: No Knead vs. The Works

January 21, 2018 - 11:58am -- Bröterich

This is an interesting topic.

The writer tried to do side-by-side comparisons of the 2 techniques using identical ingredients. 

It would almost suggest that we may overthink and possibly overwork our bread making. Read the comments. I remember that Ken Forkish raises this subject somewhat when he compares his bread making methods to Jim Lahey's no knead method.

WatertownNewbie's picture

Smaller Loaves -- Same Temp, Shorter Bake Time?

January 20, 2018 - 10:54am -- WatertownNewbie

A friend and his wife cannot consume a 700 g loaf within a few days, and he requested a smaller loaf.  I am thinking of doing my usual 1000 g of flour (i.e., a typical recipe from Tartine or FWSY), splitting the dough into two portions, and then splitting one of the halves in two.  The regular size dough will go into my Dutch oven, and the two smaller loaves will go onto a baking stone.

Here are my questions:

(a) With the smaller loaves, will the baking temperature remain the same?

(b) With the smaller loaves, will the baking time be reduced?

LevaiNation's picture

Lack spring tight crumb help

January 20, 2018 - 8:14am -- LevaiNation

Dear bread community, 

Sorry to overload the forum with pics and questions, but I'm alone here in my little village and this loaves are challenging me.

This last batch lacks a healthy oven spring. They feel heavy and tight. I scored the loaves and they didn't really pop up at all, and I'm not sure where I'm failing. My only guess is over-proofed dough.

Levain fed @ 9am

Autolyse @ 3pm, Final mix @ 4pm. 74% hydration. 15% whole wheat, 5% Rye.

4 Folds in 3 hours. Dough doubled by 11pm. Reshaped and shaped. Retarded in fridge by 11:30pm.

Abelbreadgallery's picture

Peasant bread

January 19, 2018 - 8:38pm -- Abelbreadgallery

I sometimes make bread at home. This time I made a typical bread from my hometown, Barcelona. The catalan peasant bread, one long (we call xusco) and one round (the traditiional upside down). I mixed regular AP flour + 20% stoneground flour from local mexican wheat grains. This time I have chosen small quantity of levain (15%) and little yeast (0,1% instant) and make a long bulk rise (16 hours in fridge).Hydration was around 75% including levain. Once the dough is tempered, then divide and shape. Easy and simple.

LevaiNation's picture

Rescuing runny dough

January 19, 2018 - 10:15am -- LevaiNation

Something happened while I was weighting my flour/water in the middle of a lunch rush at the restaurant. While first mixing to autolyse, It felt very wet, but I didn't think too much about it. I let it do it's thing and took the dough home. After one hour ALY, I added the salt and levain and then realised that I must have overwatered or under floured the dough. It felt like 90% hydration. A sloppy mess.

Abelbreadgallery's picture

Lentil flour pavé with carrots

January 16, 2018 - 7:44pm -- Abelbreadgallery

Baking with pulses flour is exciting. Good vegetable protein, it's a very interesting option from the nutritional point of view. It's a good alternative also to other non-gluten flours in your bread. This time the content of lentil flour was 20% of the total flour in the bread. I don't count the content of flour in the stiff sourdough. I also added some grated carrots, for flavour and also for the colour.

Abelbreadgallery's picture


January 14, 2018 - 6:35pm -- Abelbreadgallery

Now that the trend in Europe is baking with very small % of levain (1% levain I've seen), let's go against fashion. I made this 200% levain bread.

This was 2 kilo of mild levain (100% hydration) + 1 kilo of AP flour Guadalupe Optima from Mexico (11.5 protein) + 500 ml water + 45 grams salt. 

Bulk fermentation was around 3 hours with one fold at 1h30m.

Before shaping I left 1h30m resting. So it`s a good system to make quite fast levain bread, it only took me around 5-6 hours.





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