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.

tanjoplayer's picture

Sprouted grains without drying and milling

February 16, 2017 - 3:52pm -- tanjoplayer

I want to try sprouting wheat berries and adding them to bread, but I do not want to fool with drying and milling the flour. Any suggestions on taking freshly sprouted grains, grinding them up, and adding them to a recipe?

I was thinking of doing the Tartine bread with 30% sprouted grains. How would I adjust for water in the grain? Would it kill the texture? Any advice or suggestions would be greatly appreciated!



Grenage's picture

Bread weight, start first combine to oven.

February 16, 2017 - 9:08am -- Grenage

I am curious as to whether or not others allow a percentage of wastage when calculating the end size of a loaf, or is it assumed that there is no wastage at all?

For example, if I am to make three 825g panettone, would one assume an initial mix total of 2,475g - and then divide the result as equally as possible?  I was contemplating adding 1% to the initial mix, which would be 833g a piece, and allow for 25g wastage in containers/weighing etc.

I appreciate that this is probably a bit of a mental question.

richardamesuk's picture

Terracotta bread loaf pan baker into a hot or cold oven?

February 9, 2017 - 7:12am -- richardamesuk


I am getting quite confused by the information available from the two main terracotta bread form manufacturers! Neither are specific in regard to whether one can put a ready to bake bread baker with risen dough into a hot oven. Just been told by customer service at one of them to put it into a cold oven and let it heat up to baking temp, but then how long should that take to bake. They said otherwise the pan will crack. Can anyone that bakes with one tell me please. I would think a room temp proofed pan would not crack but !? I understand the seasoning of the pan etc

AramS's picture

Noob with bricks

February 8, 2017 - 8:56am -- AramS

Hi all. I am fairly new to bread baking. First few loaves baked a while ago, took a long break, tried again. I get small dense bricks consistently. I've read a lot of advice here and elsewhere,  and I'm going to try a bunch of things based on what I read. That said,I noticed a couple of things that might be clues. Any suggestions would be welcome.

evandy's picture

Pub Brown Bread?

February 7, 2017 - 7:52pm -- evandy

Anyone have a good recipe for the dark brown, nearly black, rich brown bread I seem to see mostly in brewpubs and taverns?   I've tried a number of recipes from Beer bread through Pumpernickel but haven't found something that quite matches this bread.   I'm assuming it has a bunch of molasses in it for color and sweetness.


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