The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

  • Pin It

The real deal.

Dido18's picture

Baguettes proofing temperature

May 23, 2015 - 4:16am -- Dido18

Hi, all.How minutes  should be final proof baguettes?In most recipes final proof is  40-45 minutes, but this not work for me.My room temperature  is 29°C.I try 20,25,30 and 35 minutes final proof but each time result  was different.I I tried  "dent test" but result be under or  overproof baguettes.My baguettes proofed  with seam side up, and then i bake it with seam side down.I owe this to  high room temperature.

bread1965's picture

Of fendue shapes and tight buns!

May 20, 2015 - 7:16pm -- bread1965

Hi Everyone..

 

I ventured another bake this weekend and thanks to a suggestion from dabrownman last week, I made sure that he loaves were 210 degrees when I took them out and they were perfectly cooked (thanks!). Here's my story on this week's bank (its from ken forkish's book).. https://flourwatersaltyeast.wordpress.com/

bread1965's picture

Bread too moist?

May 10, 2015 - 5:22pm -- bread1965

Hi Everyone,

I'm new to the board - although I've "lurked" from time to time over the years. But I've been spending more time recently baking bread! I bought a copy of Ken Forkish's book for no other reason than it looked pretty good I've decided to "bake it"!.  I've got too many bread books but have until recently been more of a bread voyeur! But at this point I'm four bread bakes into the book and figure I'll finish the book.

breadandthebees's picture

Number of loaves per bake

May 8, 2015 - 12:58pm -- breadandthebees

Hi my fellow breadies,

If I can fit up to 4 DOs in an oven... would you advise doing so? I might be crazy but I've always felt that the bread wasn't the same when I baked more than one loaf at a time.

Please help. Need to bake quite a number tomorrow morning and would like to NOT wake up at 1:30 a.m. to do so.

 

Thank you!

RoundhayBake's picture

A collection of Mark Sinclair videos

May 7, 2015 - 7:20am -- RoundhayBake

TFL stalwart, Mark Sinclair is a quiet chap - never says a word - but then again he doesn’t need to in these videos. His technique speaks for him. I though some might find it useful to have them collated in one place.

Here’s the current list (May 2015):

Making Bread: from Scaling to Baking

kneading and folding

No Knead

Pages

Subscribe to RSS - Artisan Baking