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.

Simon280586's picture

Large gaps under top crust

July 22, 2014 - 9:36am -- Simon280586



I've just made some soft Italian rolls from Reinhart's BBA. They turned out nicely, springing up substantially in the oven, but all the loaves had the same flaw: a clear layer just under the upper crust of oversized air pockets and stretched-to-breaking-point gluten strands.


Here's a few pictures:

Rolls looked very nice and had a soft, golden brown crust.


chip c's picture

Italian flours

July 22, 2014 - 5:39am -- chip c

  Hi again all;

     I'm back again w/variations of the same dumb questions about Italian flour.  I recently stumbled on a recipe for pizza in Cucina Romana that called for tippo 0.020 white flour. Should I be scared? What is itand, what's the diff. from tippo 00? Anybody out there?


modernacrylic's picture

Lamb burgers

July 17, 2014 - 10:45am -- modernacrylic

Hi folks

Have been lurking for a while but couldn't find a solution for this one.

Am heading to a barbecue on Saturday and I usually do the burger buns (onion and poppy seed).  But there's a large Hindu group going so they've opted for lamb burgers and halloumi cheese (not together, I don't think).

Anyone got any storming recipes to go with lamb burgers or even the cheese?  Have already done some pitta for the cheese but really open to any better ideas.


PMcCool's picture

Nostalgia Breads

July 15, 2014 - 10:14am -- PMcCool

Are there breads that you remember that you just can't find anymore?  Breads that used to be commonly available but hardly anyone seems to make these days?

My curiosity is two-fold.  It's partly a life-long interest in folkways; the things that figure prominently in our memories and experiences.  It's also partly about an idea I've been toying with; putting together a series of classes about those breads that wre dear to us but have vanished into the homogenizer of modern culture.

logan24's picture

Pricing Goods

July 10, 2014 - 10:08am -- logan24

 I plan on selling Macarons at a farmers market and need help with pricing. I used the search function and saw that is was advised for home bakers to use volume instead of weight. I do not know if I am doing something wrong but, I found it easier to use weight i.e grams.



Almonds 48 oz $13.00. 28 grams in an ounce so, 48x28=1344 grams. $13/1344= .010 per gram (rounded up)


I would do that with all ingredients, multiply for the grams used per batch, add total up and multiply by 3.


Does that look right?


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