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.

liming's picture

is it possible to bake bread on stove top alone?

February 10, 2016 - 12:52am -- liming


         My little oven does not heat very well, and I really want to preserve energy and not preheat my oven for too long. But I get the idea that to have a good  oven spring, the baking temperature needs to be very high from the start. Thinking that stove top can heat very fast,  I'm contemplating baking bread on stove top along, inside a large dutch oven.

         Is this a good idea to get oven spring? 





Eli's picture

Cioccolatini bread

February 9, 2016 - 9:09pm -- Eli

Hi everyone! 

I used a formula that I found here on THEFRESHLOAF for a simple chocolate bread. As i recall it was in paragragh form and not really written out. I thought it was named cioccolatini bread but I have searched several variations of spelling and I have not been successful in locating the formula. it made a great , not overly sweet, chocolate bread. 

Anyone have any ideas or if you posted a formula (I do remember it being in baker's percentages) would you reply. I would appreciate it very much !

Happy baking!

therealboss's picture

Basic questions regarding making bread.

February 9, 2016 - 2:37pm -- therealboss

I'm new to the forum and to making bread, been doing it now for about 6 weeks but have a few issues.


My bread never rises much, I use good strong bread flour and good quality yeast, mix it up by hand, knead it for 4 or 5 minutes until it's a silky and elastic dough.

I put it in a bowl & place the bowl in a plastic bag, and allow it to prove for about 45min or so until it's doubled in size.

I then remove it from the bowl and shape it, and place it in the baking tin, I then cover it and leave it to rise for about 30 mins.

RootsAndWren's picture

Kale pesto and feta spelt and wheat twisty bread

February 5, 2016 - 7:54am -- RootsAndWren

I made this bread a couple of months ago for the blog and had kind of forgotten about it. When I made it again the other day I fell back in love with it so thought I'd share it here!!

My first time sharing on the forum! It's a bit nerve racking!!



Stooges56's picture

Proper scoring technique

February 3, 2016 - 9:33am -- Stooges56

Hi everyone,

I started making sourdough about a year or so ago and have always had a difficult time with my scoring. I tend to rely on Ken Forkish's technique of baking the bread seam side up and letting it crack naturally because I'm so bad at scoring. Can anyone help me out? I'm not sure if I go to deep, not deep enough. I've posted a picture of a loaf I baked today that looks pretty flat. Thanks!


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