The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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Ogi the Yogi's picture

Questions about a Rye Recipe!

July 26, 2016 - 6:14am -- Ogi the Yogi

Hey Guys just a couple of quick questions, I made this recipe on Sunday and it tastes great, very flavor full almost taste like Russian easter bread/kulich. The recipe asks for active and not instant yeast, do you think the difference in the yeast could have something to do with the very yeasty flavor of the bread, also I was thinking since you add directly to the dry ingredients it should always be instant, just interested in this! 

HPoirot's picture

Temp for refrigerated fermentation

July 20, 2016 - 7:41pm -- HPoirot

So i've read that a number of people do overnight retarded fermentation in the fridge.


At what temp are these being done?

I haven't yet had a good experience with that, and i'm starting to wonder if my fridge, at 40F is too cold for cold BF (dough temp was about 38 - 40F when i removed it in the morning). I seem to recall a graph saying yeast activity ceases at below 41F.

nicolas-h's picture

Tartine bread - no rise

July 18, 2016 - 2:09am -- nicolas-h

Hi guys

I've been trying my hand on the Tartine Country Bread for the last couple of weeks, and following the guidelines in the book step by step. But i have some issues with almost no rise in my dough after bulk fermentation (it's still really sticky, and doesnt come together as i have seen in some videos of the tartine recipe walkthrough). My dough just ends up as a blob after bulk fermentation, and after baking it turns out really flat (but with a great flavor nonetheless)

BXMurphy's picture

I want creamy, sweet, nutty, butter

July 14, 2016 - 6:15pm -- BXMurphy

Hi, gang!

Once upon a time, dabrownman spake thus: "You can prove this to yourself. Make a 20% levain dough at 75% hydration..."

It was a rudimentary formula and the first time after a month or so of lurking that my brain didn't hurt. It wasn't a foreign language. I understood it instinctively! It felt so good. I'll never forget that feeling. It could have been any post but that was the "aha" for me.

jts1968's picture

Feeling more comfortable with mixed levain/yeast

July 11, 2016 - 9:07am -- jts1968

So I've made a few loaves using my sourdough starter and a small qty of dried yeast (1/4 tsp or less). Generally the flour is a mix of King Arthur's bread flour and whole grain whole wheat. I'm fairly pleased with the results and the family is eating them up. Pure levain hasn't worked so well, so I like the slight jumpstart the commercial yeast is giving the dough.

TuviahB's picture

Question re Bagels hardening quickly

July 10, 2016 - 4:50pm -- TuviahB

Hi All!

Longtime lurker, first-time poster here!

I've been baking sourdough breads for just over a year now, and bagels for about 6 months. You can see some of my breads on my instagram.

My bagel recipe is a hybrid of Hamelman's, Reinhart's and my own additions, and is pretty close to the texture and flavour of a Montreal-style bagel (my preferred type!)

somuchmess's picture

Overnight country blonde (fwsy)- how wet is too wet

July 9, 2016 - 3:23pm -- somuchmess


I've recently started dipping my toes into sourdough baking, having previously only baked yeasted bread. 


The overnight country blonde in Flour Water Salt Yeast seemed interesting, so I thought i'd give it a go.


My initial pre-ferment looked great, lots of expansion, smelt about right. 


I then did the autolyse step, giving me a wet but relatively firm dough to which I added salt and the required amount of pre-ferment. 


semolina_man's picture

Whole spelt and rye loaf-today's bake

July 9, 2016 - 2:42pm -- semolina_man

Here is today's bake.  Based on Tom Cat's semolina filone recipe.  AP flour in the poolish, and a 50/50 mix of whole rye and whole spelt in the main dough.  


Refrigerated bulk ferment with stretch and folds.  Dough was very easy to handle with wet hands.  Final proof after shaping in the microwave with cup of warm water.  


Crusty's's picture

Advice on Pain à l’Ancienne

July 5, 2016 - 6:30pm -- Crusty's

My first time trying this recipe and my dough has been in the ice box for 5 1/2 hours and is already doubled. I won't be ready to bake until tomorrow so what should I do? It still has 10hrs till I'll be ready to work with it.I'm wondering if I still need to let it come to room temp prior to baking. I followed the recipe from The Bread Bakers Apprentice started with the 19 oz of water and ended up using about 20. I weighed everything used water chilled to 38 degrees an used Fleischmann's instant yeast. 



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