The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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The real deal.

MarySC's picture

Retarding ciabatta dough

April 26, 2015 - 9:45am -- MarySC

Hi, my favorite ciabatta is the SFBI recipe on this site.  It is a high hydration hand-mixed dough that per the instructions ferments for 3 hours with 3 stretch & folds 45 minutes apart-- I usually do the s&fs 30 minutes apart though, then leave the dough alone for the other 90 minutes before dividing, proofing for 30 minutes, and baking.

This time I would like to bake the loaves very early in the morning so I can deliver them almost right out of the oven. 

Christopher Hoffman's picture

Tartine . . . second attempt

April 25, 2015 - 11:28am -- Christopher Hoffman

So I received my two double dutch ovens arrived a day earlier than expected and I decided to try them out. The boulés  in the foreground came out of them.

The four tiny rounds and ovals (in the background of the photo) were baked all at once on the stone with the upside down heavy stainless mixing bowl for the initial 15 minutes of steaming. I was trying to scale back the time for these little loaves but I should have gone the full 20 minutes with the cover on. I still got nice oven spring but the cuts didn't quite open up like the small boulés.  

niko.gunadi's picture

A too-small dutch oven

April 24, 2015 - 8:34am -- niko.gunadi

I bought a dutch oven to bake artisan bread at home oven. My previous lodge dutch oven was too big and I prefer to have a smaller one to bake a smaller bread. Unfortunately, it's too small.

Should I still use it to bake artisan bread? Does it make sense to make small artisan bread?

The full details of the item is at the link below.


adventuress-in-baking's picture

1-2-3 Sourdough

April 22, 2015 - 8:03am -- adventuress-in-...

I stumbled across this in the archives as well as on the Artisan Baker's Facebook group.  Its been two years since anyone updated the original thread.  Has anyone done this recently?  

I put together a dough this morning and its been fermenting now for two hours and I've done 30 minute stretch & folds.  

Christopher Hoffman's picture

Tartine Bread

April 22, 2015 - 12:14am -- Christopher Hoffman

Just got the book day before yesterday. It is still too hot to cut but It is looking like success to me. Very exciting for me!!!!  I already learned some simple tricks from the book that are really helpful: 1: dropping a bit of levain in water to make sure it's ready. 2: My combo cookers won't arrive for a week so I put a large, heavy, super heated stainless pan upside down over the loaf for half the bake to steam. 3: Used the 'young' leavain as Robertson calls it. Awesome book, worth every penny!!!


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