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.

John H's picture

rookie question - handling the dough

April 20, 2014 - 7:19am -- John H

I've been baking SD breads using the dutch oven and it's working great.  Now, however I'm making hot cross buns and thinking about making some kaiser rolls.  The hot cross bun recipe calls for a 3-1/2 hour proof, divide the dough into the separate buns and form them, then refrigerate overnight.  My question is how much handling can you do with the dough in the dividing and forming before messing up the structure of the dough?  I've kept it to a minimum - but I wonder if I'm being overly cautious or what.

gkratky's picture

First Loaf

April 19, 2014 - 12:07pm -- gkratky

Hello, I am new to the whole baking thing.  I bought a zojirushi home bakery supreme 2 pound breadmaker.  I have tried 2 times now to make a basic white bread and failed miserably at both attempts, as you can see. 

Incredients used:

1 1/3 cup warm water

4 1/4 cups Hudson Creme bread flour

4 tbsp sugar

2 tbsp Dry milk

2 tsp salt

2 1/2 Tbsp butter

awsmark's picture


April 18, 2014 - 9:14am -- awsmark

I made these the other day and everyone loved them! I didn't find them too difficult considering the prize of eating them later....was well worth the effort.

Has anyone tried to make these with 100% Kamut flour? I'd be curious to hear some feedback on that.




Majed's picture

Mixing Enriched Dough Ingredients

April 18, 2014 - 4:04am -- Majed

Hi all,

Been trying to mix dough ingredients to a homogenous distribution with flour, however, the baked product tends to taste different with in the batch. For example, some of them taste more buttery, others salty, others, sweeter, etc. Another problem is salt and sugar are not fully dissolved because i could feel crushing them when chewing on the baked bread.

Lorelnessa's picture

Tsoureki dough looks like the surface of an orange?

April 18, 2014 - 2:29am -- Lorelnessa

Hi guys, this is my first post here. I've been making delicious sourdough bread for quite some time now. Today I'm making tsourekia (greek sweet challah-like bread).

I encountered the same problem I always encounter when baking bread: the dough is elastic enough to pass the windowpane test but it never looks smooth. It's wrinkly and might even have some holes. It looks like the dough is supposed to look like on the inside if you cut it with a knife? I can't upload pictures, so I hope this will help.

Justin C's picture

Baking in Flower Pots

April 13, 2014 - 11:40am -- Justin C

Hello TFL-ers,


I don't own any bannetons so my boules usually end up looking a little on the flat and puddly side when I proof and bake them on a baking tray. I also haven't found any reasonably priced ones here in Ottawa, so I was wondering if I could adapt my recipes that require proofing baskets for terra cotta pots which I would then bake my bread in.

Do you think I would need to fiddle with the time and temperature? What pot sizes do you find give the most spherical loaf that imitates a round proofing basket?


jvlin's picture

What's the secret to a great strawberry donut/pop tart glaze?

April 10, 2014 - 3:27pm -- jvlin

I've been trying to make a good glaze, but can't figure it out. Does anyone have a good pop tart/donut glaze recipe? Specifically, I'm having trouble with the strawberry flavor. All the local donut shops have a delicious (albeit artificial) strawberry glaze that I simply can't replicate with frozen/freeze-dried strawberries or natural flavoring.

Any help is appreciated. Thanks!!


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