The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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Mr. Keith's picture

Baguette - Boule - Batard Recipes Switching

October 20, 2014 - 7:05am -- Mr. Keith

I have been on a tear recently baking baguettes, but I think I want to switch it up and make some larger loaves.  I have a sourdough starter going and good luck with a yeast/levain baguette recipe; can I use this same high-hydration recipe for making boules and batards, or is there something about the proportions that would make the boules flatten our, or the batards flop?

thanks

Matt Edy's picture

Stoneground flour

October 19, 2014 - 7:57am -- Matt Edy

Hi guys...

A question regarding stoneground flours. Should I expect that the dough will require a longer bulk fermentation? Reason for the question, a recipe I use that normally produces a very good loaf time and time again, I tried with stoneground flour instead. Didnt get the same volume at all... The flour is a malthouse/granary flour. 

Cheers

Matt

carthurjohn's picture

Greek country bread

October 17, 2014 - 3:15am -- carthurjohn

In Greece in September we had the most wonderful sourdough country bread from the local bakery (we were on the Pilio peninsula). It had a yellow, open, but soft texture, tasted delicious and seemed to keep fresh for several days (quite some achievement in Greek temperatures).

I tried to find out  what flour the bakery used, but either they were being a bit cagey or did not understand my Greek.

I would love to be able to make something like it at home. I have tried making it with semolina, but it doesn't work and am wondering whether they used durum wheat.

gmagmabaking2's picture

We 3 gmas made Pumpernickel Bread

October 16, 2014 - 10:32am -- gmagmabaking2

again, we baked from Baking with JuliaThis week we tried our hand at her Pumpernickel bread recipe, with chocolate and espresso powder... the formula works out to being almost 50% Rye... Medium Rye flour and wheat flour used 3.5 to 6 ratio.

We had fun... and the ingredient list was interesting, we got to make some prune lekvar to get ready, and added yogurt. Surprisingly very little sugar, just a pinch to get the yeast going...lots of yeast... in two loaves 5 1/2 teaspoons.

crunchy4's picture

Help a Newbie making their first ever bread...please :-)

October 14, 2014 - 6:27am -- crunchy4

Hi,

 

I have never made my own bread.

I'd like to try an artisan style bread but I was hoping that you could help me with a thoroughly tried and tested recipe.

I hvae no idea what flours I will need, yeast or even at what tempreature it should be baked. I'm eager to learn and start making some lovely home made bread for my family :-)

I love bread but mostly those that are not fully white nor fully wholemeal. A bit like half way in between.

Any advice, tips, recipes are welcome :-)

verruto4life's picture

New to Home Milling of Grains

October 12, 2014 - 4:56pm -- verruto4life

Please help. I am new to home milling my own grains and my signature bread has always been Sourdough. My first loaf experience milling hard white wheat produced an intense wheat taste and I couldn't get my usual dark golden rustic crust like I'm used to. Is there anyway possible to get a white crumb and a traditional rustic dark crust like I'm used to when I baked with store bought bread flour? Maybe milling kamut and sifting out some of the bran? Please help!!

Grouchpotato's picture

When to add levain?

October 7, 2014 - 1:29pm -- Grouchpotato

It is midday and my dough will soon finish autolyzing.  Later this afternoon I'll build a fire in the oven, just hot enough to give it a good heat-soak before baking in the morning.

My question is about timing -- at what point should I add the levain?  And once I add the levain, would it be best to keep the dough refrigerated until just before baking?

Thanks!

108 breads's picture

A good whole wheat bread - 3 days in the making

October 7, 2014 - 6:33am -- 108 breads

I'm proud of this 75 percent whole wheat bread because I was just about ready to throw away the dough, but let it rise some more on the off chance that I would learn something.  I learned that three days of dough playing can make a nice bread. The recipe started with a Forkish FWSY commercial yeasted recipe and took some turns quite far afield. (For anyone interested, when I followed the recipe as is, it made a nice bread, though I hate to use anything but my starter.)

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