The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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metropical's picture

folding wet ciabatta

January 24, 2015 - 12:10pm -- metropical

I picked up this idea from a Ponsford video I found on the interwebs. 

Basically fold wet dough on the counter with a sheer of water.

It works nicely, but I can't remember how many folds, how far apart and what temp to ferment at.

I've also experimented with a 3 days fridge ferment after one fold, followed by 2 fold once the dough warms.

I still have a gathering of eyes at the top of the bread, even with flipping to bake.

I have not proofed on cloth, only parchment.


Any pointers?

davesmall's picture

My Everyday Bread in the Cuisinart Combo Steam and Convection Oven

January 19, 2015 - 5:04pm -- davesmall

I bought one of the Cuisinart Combo Steam and Convection Ovens about a year ago. There are two baking features that fascinated me. First of all, a steam cycle that could be set to 100F, perfect for a proofing oven. The steam keeps bread dough moist when rising and maintains an ideal temperature. Secondly, a built-in bread baking cycle that bathes the loaf in steam during the early baking stages and turns off the steam a bit later. Ideal for forming a nice crust.  Steam conducts heat much better than air, which is why this works so well.

Carol Schmidt's picture

height of baked loaves

January 19, 2015 - 9:14am -- Carol Schmidt


First I want to thank all of you for posting your recipes, tips, etc. etc. on this forum (I have been lurking for two years.)  It has been so helpful in my quest for the "perfect" artisan loaf--which I now get with some consistency.

After much experimentation (200+ loaves), I am now using 20% rye, 60% Prairie Gold (both flours homeground immediately before mixing), 20% Dakota Maid white unbleached bread flour, 89% hydration, and a homemade wild grape sourdough starter (100% hydration).

Big Ben's picture

Bouchon Bakery sourdough

January 19, 2015 - 7:25am -- Big Ben

yeasterday I made the sourdough out of the Bouchon Bakery Cookbook. It uses a much higher ratio of leven to flour and water compared to many of the other recipes I have tried. The crumb was also much softer. I really liked it. I am going to tinker with this and create a hybrid recipe with tartine and FWSY. 

Does anyone have experience with this recipe?  I would lIke to hear others' thoughts. 


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