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.

Emerogork's picture

Clorine in the water: Problem or non-issue?

June 1, 2015 - 9:18am -- Emerogork

Although it is not as good as NYC water, we do have a good supply.  However, on rare occasions, I can smell the chlorine in the water fresh from the tap.  I know that if I let it sit for a day, the Chlorine will dissipate out but wonder if it really makes any difference for bread or yeast.



Acroach's picture

Help!!! Can this sponge be rescued?

May 30, 2015 - 4:27pm -- Acroach

I need help!  I'm made my sponge for cinnamon raisin bread and I added the butter to the flour mix that I sprinkled on top of the sponge (that was going to chill in the fridge overnight).  I don't know what I was thinking.  I am a novice bread maker and I don't know if this will greatly affect the outcome of the bread.  I'm low on butter, so don't want to just chuck it if I don't have to.  Thanks!!!

mkelly27's picture

Corn Flour Bread

May 29, 2015 - 3:31pm -- mkelly27

A number of years ago, on this very site, I followed a link from one of our regular posters to a "Corn Flour Bread"  recipe.  It was wonderful and was a stenciled loaf in the shape of an ear of corn.  The recipe called for a good amount of corn "Flour" as opposed to cornmeal.  All of that was fine with me.  I made this bread 6-8 yrs ago and cannot find any reference to it no matter how hard I try.  I had thought I found it on "Breadtopia", but cannot find it there.

CaGa15's picture

inexperienced about how to put questions on this site?

May 17, 2015 - 11:44am -- CaGa15

I wanted to know if Rye bread tastes good without the Caraway seeds?  I was looking for something else to use instead but don't like the Fennel, Anise because all over powering to me overpower

Would it be good with sesame seeds, or sunflower?  I am up for suggestions.

Thanks CaGa15

Bread winer's picture

Bagels, Boiling, Baked Baking Soda

May 9, 2015 - 6:29pm -- Bread winer

I'm confused.  I've read where dipping my formed bagels into baked baking soda somewhat replicates lye.  Fair enough.  However, in my browsing I see, "dip in baked baking soda solution, drain and rinse, and bake". What happened to the boiling?  

I'm going with the "no such thing as a stupid question"  


Thanks in advance.

kitchen_monkey's picture

Croissant Dough RESISTING

May 9, 2015 - 12:16pm -- kitchen_monkey

I am having a big problem with croissant dough resisting while laminating. It seems no matter what recipe or ingredients I use my dough always starts resisting after the second single turn. The third turn becomes hard to complete and the final rolling becomes a nightmare. The end result are deformed croissants out of the oven where some of the layers separate excessively and tare off of the croissant.


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