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.

sarsies's picture

Complete beginner question!

October 1, 2014 - 4:48am -- sarsies

I made half rye/half white bread dough, below is the recipe (doubled up for two loaves)

1kg flour (500g strong white and 500g of rye)

2 tsp quick yeast

600ml tepid water

2 tsp salt


Having made the dough, I kneaded well for five minutes (it still seemed slightly on the sticky side), covered with a tea-towel and let it rise for an hour. It did double in size. I then punched down the dough and separated it into two loaves. I wrapped these, froze one and put one in the fridge over-night. 

MissInessa's picture

Best baking class in Manila

September 30, 2014 - 8:07pm -- MissInessa

hi there

im a restaurant owner from Sabah, the east of Malaysia.

My family and i are making our ways to Manila this October for business. We will be there for a week or so..

i'd also like to take this oppurtunity to join baking classes in Makati area(if any). im interested in cake baking including the super moist chocolate cake that ive had on my previous trip to Manila. It was really and i mean REALLY super moist with yummylicious gooey choc fudge topping.

Does anyone know any good baking classes In town?really appreciate the info!

clazar123's picture

Do you save your bench flour?

September 30, 2014 - 5:53am -- clazar123

It must be my Depression-era mother coming through but when I clean my bench flour ( I usually toss it) I feel like I am wasteful. I don't bake often enough and of enough variety to have a crumb bucket going to make delicious pastries, but sometimes the bench flour can amount to a few tablespoons when I make a succession of multiple loaves. Week after week, this could add up.

malleechick's picture

Approaches to kneading? - please ignore

September 27, 2014 - 7:57pm -- malleechick

I'm sorry about the 'noise'. I've just seen a similar topic. How can I delete this one?

I've been doing a lot of reading and experimenting with different recipes and sources of recipes.  I came across Dan Lepard's book The Handmade Loaf and have noticed that he has a different approach to kneading the dough.

He seems to like mixing all the ingredients together, letting them sit for 10 minutes and then kneading for 10 seconds. He does that three or four times and then leaves it sit until it has doubled.

justsaying's picture

Bread with quinoa?

September 27, 2014 - 6:48am -- justsaying

But not grounded up and turned into a flour, just an addition like you would add seeds.

I've read that quinoa has amazing properties because it's one of rare plant products that has a complete protein, which is important if you are a vegetarian.

If anyone has tried it, how would it taste and contribute to the structure of the bread, let's say 40g per 500g flour.



thegrindre's picture

Where do I get nutritional information?

September 23, 2014 - 2:18pm -- thegrindre

Hi all,

Does anybody know how to obtain the nutritional information for a personal recipe?

Is there a place on the net where you can inter your recipe ingredients and get a nutritional spit out? used to do this for your personal recipes but I just got back from there and they stopped doing it. None of my recipes contain this nutritional information anymore.

Thank you,


PrimeRib's picture

Challah Dough Consistency - Impact On Texture of Baked Challah

September 18, 2014 - 12:29pm -- PrimeRib

I am getting into challah, and most of the recipes I see say to knead until tacky. My research reveals kneaded dough can fit into 3 general categories:

dry - dry to touch.

tacky - dough sticks to hand but releases when pull hand away.

sticky - some dough sticks to hand after pulling hand away.

I understand the definitions.  My question is what is the result in the texture of the finished challah if the dough is dry, versus tacky, versus sticky?  Thanks.

Maverick's picture

crumb hole location

September 18, 2014 - 10:38am -- Maverick

I remember one of my bread books had a great picture showing crumb analysis. I can't seem to remember which book and flipping through the old standards I can't find it. In particular I remember a picture where the bubbles were gathering at the slash like a volcano ready to erupt. I can't remember what that indicates. I think it means it was under-proofed, but am not sure. Does anyone have any thoughts on where I saw this information and/or what this hole pattern means?



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