The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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

bob13's picture

Paska (Pagac) Problem

February 24, 2018 - 2:38pm -- bob13

Being as it almost Easter, I decided to try and recreate a memory from years past, my mother in laws paska bread.

Followed the recipe exactly, 1 stick butter, 1cup whole milk, 1 fresh goose egg, and 4 c flour.  Came soft and supple, a little sticky but not bad.  Rise with no issue and oven spring very high.  When done tasted just like hers and brought back 50 year old memories.

Problem was they both stuck in spots to the aluminum bowls I baked them in.  Heavily greased with Crisco* but still stuck in spots, hopefully you can see in the picture.

propaganda's picture

Biscuit and Scone Flour

February 20, 2018 - 11:22am -- propaganda

Whats the best flour or flour blend to use for biscuits and scones. Special considerations:

- I bake in a commissary bakery for 5+ different retail outlets, so, large volume.

- I mix, shape and freeze all scones and biscuits. Thaw and bake.

- So, I need 50 pound bags and hopefully get from USFoods or DAWN


I'm currently using all AP (Gold medal). I assume I would want to use a a blend of AP and cake/pastry flour? Open to all ideas. Just trying to get a lighter product.


Thank you!!!!!!

foodbag's picture

Donuts & Gluten Structure Formation

February 19, 2018 - 2:18pm -- foodbag

Hey Guys!

Just joined this website and thought you guys could help me with some donut making


I've been running my donut business now for a few months but I'm having issue with my gluten formation causing the donuts to become 'spongy'. At first my donuts were very dense and heavy - this I realised was due to adding flour at the end of the mix. 

misspia13's picture

The Perfect Crust?

February 12, 2018 - 9:12am -- misspia13

I've got crusty issues!


I've made both Lahey No-Knead and Ken Forkish Saturday bread and I get very different crusts with each. I am preferring the Saturday bread crust as it's thicker and crackling, but not chewy. The Lahey crust is entirely too thin and weak. I've tried baking the Lahey loaf longer for a harder crust, but it just gets hard in my experience.


pmccool's picture

This weekend's bread giggle

February 11, 2018 - 6:23pm -- pmccool

Okay, so it was more like a guffaw. 

I taught a class Saturday that focused on a variant of Pain l'Ancienne (about 9% whole wheat subbed in for some of the white flour) and a yeasted version of a Pain de Campagne.  One thing that I stress for my students, most of whom are not accustomed to measuring with scales instead of cups and spoons, is to not stress about being a few grams high or low on major components like flour or water.  Yeast and salt are another matter, obviously. 

Moscuba's picture

Freezing Bread and Other Things that dry out

February 11, 2018 - 8:23am -- Moscuba


I've tried many things but this technique seems to work best.

  1. Place bread/food in food grade plastic bag, get rid of as much air as possible, seal well
  2.  Wrap with very damp, not dripping wet, towel. I use a cotton kitchen towel
  3. Place in another bag and seal

Sorry, my photos would not upload but you don't need them.



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