The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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The real deal.

adventuress-in-baking's picture

FSWY Overnight Country Brown

March 31, 2015 - 6:22am -- adventuress-in-...

For my next performance..LOL...I had to go back to FWSY and try another recipe, and this time try to stick to correct ingredients and amounts.  While sticking to the correct weights and ingredients is not problem, my schedule is such that I decided to swap the overnight portion of the schedule.

I've mixed up the the ingredients and they are currently proofing and are growing already.  I'm not so sure they are going to take the 12-15 hours specified.

Ramses2's picture

Quest for large holes in French bread

March 28, 2015 - 5:57pm -- Ramses2

I have been working toward getting a better French bread. My current goal is gaining larger holes in the crunb. When I say larger, I mean many the size of a cherry pit and a few the size of a whole cherry. I followed MiniOven´s suggestions about drastically reducing the lenght of the bulk ferment and it did help. Not as much as I´d like but a step in the right direction.

Current loaf:  Total hydration = 72 %

gmagmabaking2's picture

We 3 gmas plus 1 daughter went Artisan

March 27, 2015 - 11:37am -- gmagmabaking2

Lead in is pan d'epi made by Helen's daughter Hillory... she is joining our sisters baking day!!! What fun... we can change our day to "family fun baking day"!!! She is having fun learning to bake breads... she is using the big boule and 5 minutes a day methods plus others, fun times!  We tossed out the "Artisan" bread gauntlet, with the challenge to make any "free form" bread you would like. Here is the rest of the story.

mrgkcooper's picture

Amateur home baker desperately seeks guidance

March 26, 2015 - 4:40pm -- mrgkcooper

I am 100% committed to baking my own bread but am also 100% confused by the things I read, so if anyone can clarify the following points I will be eternally grateful: my dough has never got to the stage when I push it - it springs back; I try and make a simple bloomer but my dough spreads and I end up with a large flattish loaf; I read on one of the forums the dough should be wet and sticky rather than dry, can anyone shed some light please, and finally how do I know if I am over proofing? Thank you.

Abelbreadgallery's picture

Brioche sucrée

March 26, 2015 - 9:50am -- Abelbreadgallery

Brioche sucrée, or as we call it in Spain, bollos suizos (swiss buns). It's a kind of brioche dough, less rich in fat than the classical french brioche (about 20-25% of butter per kilo of flour, only). It contains natural orange juice instead of water.


Abelbreadgallery's picture

Sourdough, olive oil and some herbs

March 25, 2015 - 12:14pm -- Abelbreadgallery

Sourdough with extra virgin olive oil and some dried herbs I’ve found (rosemary, thyme, oregano, basil). For upgrading the aromas of the dried herbs, you should mix them with oil and heat it in the microwave, just a minute or less at low power. This time I’ve used 50% of sourdough per kilo of flour, a pinch of yeast, and the quantity of olive oil is about 5%. Oil gives not only aroma but also preservations and changes the structure of the crumb.


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