The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.

motherbear's picture

bread machines

December 17, 2014 - 4:04pm -- motherbear

Has anyone tried the Beem bread machine from  Germany?  Here is the info  If we all start requesting this machine,maybe the company will respond and build a model for US electricity.  I can't bring myself to purchase a bread machine that has an aluminum pan with teflon coating.  


rollo's picture

How to handle sticky doughs?

December 16, 2014 - 10:53pm -- rollo


Some recipes use very little flour compared to the water, so based on my small experience I know the dough will be very sticky. When this happens, am I supposed to add more flour while the bread machine is still kneading or should I do it after the dough is ready (90 mins later)?

Because if I have to add dough later when I am working with the dough, isn't it the same thing as adding this additional dough to the dough beforehand? If so, then why don't recipes do this and avoid guess work?

nobby's picture

New baker help

December 15, 2014 - 3:03pm -- nobby

Hi I recently started baking and whilst I've been enjoying largely good results (I've only had to chuck one loaf so far!), I feel my simple white loaf is a bit on the dense side. I knead by hand so I could simply be under doing it but I'm not so sure. I always check the dough is ready with the windowpane test and it looks OK, perhaps a little patchy, but I will get a definite window and no tears. What else could be the problem if not the kneading?

I could upload a picture of my latest loaf's crumb if that will help at all?

The recipe I use is

Arjon's picture

Poolish + autolyse

December 15, 2014 - 9:56am -- Arjon

I'm wondering if anyone more experienced (which probably means everyone who reads this forum) can offer some thoughts / insights on using poolish and autolyse in the same recipe. Is this worthwhile? If so, any tips on combining the two to make the final dough? 

I have only made one batch this way, and have not yet baked it (it's currently bulk fermenting). My questions arise because of the time and effort it took to mix the poolish and autolyse together.

teresab80's picture

I need your help

December 12, 2014 - 5:34pm -- teresab80


I would like to share my recipe for my Fun Chocolatey Eggo Waffle Pops. I'm also a finalist in the Eggo Your Way contest for 10K. I would really like to win to help pay for my wedding. There is only 3 days left to vote. I would greatly appreciate it if you can vote for me and let me know what you think of my Eggo waffle pops. The link is: It's great for kids and for parties! And a great and easy alternative to cake pops!!

The Elusive Loaf's picture

Does (loaf) size really matter?

December 12, 2014 - 4:09am -- The Elusive Loaf

Hi there!  I'm new here, and am a very inexperienced baker.  I am trying the recipe from day 3 in the 'lessons' section of the site ( ) and was wondering if it matters if I

A) cook this bread in a pan (if that's okay, I'd like to add that if I go the pan route, I intend to use a mini-loaf pan, which has 4 'baby' loaf compartments)


B) make small, bun-like loafs, instead of one large loaf?

freckled's picture

how do i make home made marshmallows in a dlx mixer?

December 10, 2014 - 11:36pm -- freckled


I urgently need to make home made marshmallows.  Every few months, I get a hankering to try but never did because I have a DLX stand mixer.

All the recipes require a whisk attachment to whip the marshmallow mix.

My mixer came with the plastic bowl and whisk but it seems too delicate and plastic for making marshmallows???  I've only used it to whip egg whites.

Will the roller and scraper on high speed be able to make fluffy marshmallow?

How do I make marshmallows in my DLX mixer?


FertileCroissant's picture

Help with Ancient Egyptian, 100% emmer, sourdough loaf?

December 9, 2014 - 8:44pm -- FertileCroissant

I'm trying to make a reasonably authentic loaf of ancient egyptian bread, using 100% emmer wheat flour, and ancient Giza sourdough culture from Ed Wood's International Sourdough.

I've tried adapting a spelt sourdough recipe with little success, and I am now attempting to use this recipe [pdf].


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