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.

JonnyC's picture

Overworking the dough

April 25, 2015 - 5:21pm -- JonnyC

Can anybody please tell me about over kneading dough. I have been working on it for 10 minutes and still struggling with the consistency of the final loaf when cooked. I use bakers strong flower and the final loaf is very dense and springy. I am also adding 1 teaspoon or Bread Improver with the yeast at the start.?? 

Could over kneading be an issue. I have tried the window test and it stretches without breaking but it might just do that even if it is over worked. ??

Any help appreciated 

Regards John 



JDaBod's picture

Recipe Discrepancies

April 24, 2015 - 6:46am -- JDaBod

Hi All,

I am sure this is something I am doing wrong, but I consistently notice that recipes don't yield the amount specified.

For example, last night I made some homemade hoagie rolls. The recipe stated that it would yield eight rolls, but I was only able to get six decently sized rolls. I have noticed this with two sandwich bread recipes as well. For the longest time I just couldn't get a whole wheat sandwich bread to turn out like I wanted. That recipe claimed to yield three loaves, but I only had success when I gave up on three and made two instead.

es5y's picture

Gluten Free Bread

April 22, 2015 - 5:44am -- es5y


I am in need of help for my little boy who is 16 months old. He has a gluten intolerance and I am desperately trying to find some type of bread which I can either buy or bake for him. The problem Im having is that a lot of gluten free breads and flours are substituted by potato starch and he is also allergic to potatoes.

I would really appreciate some help or advice because I would love to be able to give him a sandwich to eat at lunch time rather than homemade soups!

thank you.

AbeNW11's picture

Is a banneton necessary for a 65% hydration loaf

April 21, 2015 - 12:45am -- AbeNW11

I'm helping someone with their first sourdough and will be guiding them through Hamelman's Vermont Sourdough. I think this will be a good one to start with. However they do not have a banneton. At 65% hydration and an estimated 2-2.5 hours final proofing is a banneton necessary or can one just form a boule on a baking tray and then place in the oven when ready?

kitchen_monkey's picture

Autolyse with milk?

April 17, 2015 - 2:33am -- kitchen_monkey

Is it possible to autolyse with milk? Will I still get the benefits of autolyse if I use milk instead of water including the development of protease enzyme which improves dough extensibility? Does milk promote the development of protease enzyme like water does? 


robert dazzler's picture

The Urban Bakery Co, Leeds, is looking for a new head baker

April 16, 2015 - 5:19am -- robert dazzler

The Urban Bakery Co is a recently established micro bakery supplying fresh bread, pastries and cakes to schools, cafes and restaurants around the Leeds area.

We have recently opened a retail shop selling sandwiches, coffee, cakes and of course, bread!


We are looking for an experienced head baker to to run the bakery and put their stamp on it. 

If you are passionate about baking, hard working, reliable and inventive then send your CV to;

pea's picture

Brioche Help Please

April 12, 2015 - 4:31pm -- pea

Greetings.  New to the board and I am looking for some advice about Brioche Loaves.  I have been baking brioche from the Tartine Bakery book.  The formula uses a bit of levain, some poolish and then standard brioche ingredients like eggs, milk, flour, commercial yeast, and salt.  I am baking hamburger buns as well as loaves.  The buns seem to turn out fine, however, the loaves appear to be fine on the top, but the sides and bottom cave in, and in the crumb there is a ring of what looks like unbaked dough around the perimeter.


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