The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

The real deal.'s picture

gaping holes

February 26, 2017 - 12:25pm -- brian@clarkeipl...


My goal is a loaf with more evenly distributed hole structure. This loaf and dough is 78% hydration (2.7Kg bread flour, 0.3Kg whole wheat, 600g 100% hydration levain 2284g water 75 g salt). I do a 40 min autolyse at ~80deg F, then add small amount of water, salt and levain. I stretched and folded 5X at ~45min interval. Kept in constant temperature of ~75 deg F. I divided the dough to six equal parts at approximately 8 hours, rest for 30 mins and shape, refrigerate overnight and bake in morning.

Megs233's picture

Open crumb

February 22, 2017 - 3:13am -- Megs233


I wonder if anyone can advise on how to get a more open, even crumb throughout my bread? As you can see from the pic my breads tend to get a nice open crumb at the top but are more dense at the bottom.

Does anyone have any ideas on why this is and what I could try to make it more consistent? I didn't cover the bread whilst baking. It was a poolish recipe, about 65% hydration, and I used the stretch and fold technique, about 5 times at 30-45 min intervals.

Thank you in advance,

boatdocksbakery's picture

Baker's Math Sheet

February 16, 2017 - 12:05am -- boatdocksbakery

Hey Everybody.

This is my first post on TFL.  Pretty stoked to join the community!  My lovely wife is a Producer for a certain gigantic technology company and she helped me cobble together a baker's math spreadsheet.  This is super helpful for determining how much material to scale for a batch of dough. 

Check it out:


Danni3ll3's picture

Oops, too much water!

February 11, 2017 - 3:14pm -- Danni3ll3

I have dough that I inadvertently over hydrated and it has now doubled after 4 hours of bulk fermentation. I did 6 sets of many folds during the first two hours trying to get this dough to firm up but it is still really, really wet.

I just stuck it in the fridge trying to chill it so it firms up and I can shape it. Is this a good idea? Should I give it another set of stretches and folds in the fridge to degas it a bit and redistribute the wee beasties?

lacoet's picture

Leave dough to increase in size by half?

February 11, 2017 - 12:50pm -- lacoet


I’m reading a recipe for a Spelt and Ale loaf from Dan Lepard’s Short and Sweet book that I’d like to make.

The recipe says : “after kneading roll dough into a rectangle, then roll it up tightly, place seam down on a baking sheet. Cover with tea towel and leave until increased in size by half"

How do I tell when it has increased by half? 

I appreciate any insights on this.



kimemerson's picture

For which breads is slashing necessary?

February 9, 2017 - 2:09pm -- kimemerson

I know that some breads require slashing and some don't. How to know which is which if there's no indication in the recipe? What are the criteria for deciding which breads will require slashing?

Also, if a bread does not necessarily require slashing, will it matter if I do anyway?

Thanks all.



Subscribe to RSS - Artisan Baking