The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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DennyONeal's picture

Bulk Fermentation and proofing

October 22, 2016 - 8:02am -- DennyONeal

i know that this topic has been discussed endlessly, but I have a disconnect, still! So bear with me. 

In at least two well-known bread books, the authors use the finger poke test to determine when Bulk fermentation is done (although in TFL forums many say there is no simple way to judge when bulks are done).

My question is: if I do use the finger poke to monitor bulk, e.g., slowly springs back partway, then how can one be sure the dough would still have enough resources to proof 1-3 hours? call me confused....


jacmosh's picture

Hollow bread

October 17, 2016 - 5:15pm -- jacmosh

Hi there,

I've been messing around with high hydration sourdough breads and the last two times I produced hollow bread. I'm wonder if this means that I'm not developing the gluten enough or because its harder for me to shape these dough's I'm losing out on structure?


Any ideas would be great!

elilevi2020's picture

Banneton Proofing Question

October 14, 2016 - 3:27am -- elilevi2020


1. i have bought a 8" banneton proofing basket, floured it really well, and followed all the instructions on how to create a bread with a nice pattern with a white bread recipe, but after letting the bread sit for 30 minutes the bread slide flat when I took it out of the banneton.

2. Can you share a recipe that is working for you? maybe my recipe is wrong.

Please help.



JoshTheNeophyte's picture

Boule Shaping Tips

October 13, 2016 - 7:35pm -- JoshTheNeophyte

I read the forkish method for shaping a boule which basically has you make 4 stretch and folds and then flip the loaf over for tightening.  Tightening requires pulling the boule across an unfloured counter with your pinkies while pushing downward on the counter and then rotating the boule 90 deg.  repeat.


I find that my hands are always sticking to the dough in the last step.  Any good reads or videos that might help me with the shaping step?





JoshTheNeophyte's picture

Last Couple of Loaves didn't work out so well

October 7, 2016 - 8:45am -- JoshTheNeophyte

I have been working my way through Ken Forkish's book for the last couple of months.  I've probably completed 10-15 batches of bread at most so i'm still a novice.

Generally, I had been happy with my results but the last couple of batches did not work out so well and I'm hoping I can get some troubleshooting advice here.

I made the country blonde recipe last night:

Georgerudd92's picture

crusty loafs of bread

October 7, 2016 - 2:28am -- Georgerudd92

hi bakers looking for a video of some one that bakes artisan bread from start to finish from weighing to mixing to baking  that dosent have a sourdough dough starter I can use a biga or starter but not sourdough  it's my first time I have made farmhouse loaf wholemeal bloomers etc but not boules or highdration  doughs so all  the help the better thanks can't wait so be baker like you guys and when I start baking like this my life would change -- love this site cheers  this is my baking so far 


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