The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

  • Pin It

The real deal.

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.

Rayray's picture


July 21, 2015 - 12:51am -- Rayray

Hi all Member in this Fresh Loaf

I have a question would query, my experience may be not enough, but I have so many recipe and method.

I want to make a baguette like this picture below


I have tried so many recipe and scoring , but it was not success. Is there any tips or skill that may i know to get that result?




C1ara's picture

First attempt low carb Bread without "normal"flour

July 16, 2015 - 7:24pm -- C1ara

Ingredients: gluten flour, wheat bran, whole grain barley sourdough, water and dry instant yeast.

The crust is not very hard and relatively tender,guess it's because of the low content of sugar.

My motivation for making it is my diabetic grandpa,RIP.


btw,why the bubbles seemed shrink on the bottom of the slice?

EODBaker's picture

Incorporating oil in sourdough

July 16, 2015 - 2:16am -- EODBaker

Hello everyone,

I was wondering at what percent of oil to flour ratio or percentage would the crust begin to lose it's crisp. Let's say I was using King Arthur's Bread Flour 1 kg, water at 75% hydration, how much oil can I add while maintaining a slightly crisp crust? I would appreciate any insight. Thanks, all.


bkrbil's picture

(Problem) Mushrooms style crust

July 13, 2015 - 10:55am -- bkrbil

Can you please provide an explanation for this mushroom style bread I consistently get when mixing-fermenting-baking in the same day, without retarding in fridge? When the loaf is retarded overnight the problem doesn't occur or is greatly diminished. 

I get this annoying split whether or not I make an vertical or horizontal, deep/shallow slash.

The dough is properly developed and the proof time varies from half an hour to 2 hours (at about 27 degrees celsius).

The bread receipt is Hamelman's Whole Wheat Levain (bread flour-ww flour 50-50%).

bread1965's picture

Scheduling Advice

July 9, 2015 - 6:38pm -- bread1965

Hi Everyone


This weekend I'm baking a whole wheat levain bread. I'll feed my levain at 8am to acheive the levain volume needed in the recipe and let it sit for about 6 hours. Then I'll mix the final dough - say about 2pm. The recipe then says to let this sit for 5 hours and then shape into boules - by about 7pm. Once in benneton baskets, into the fridge they go overnight.

The problem is the after 5pm I won't be home.


Subscribe to RSS - Artisan Baking