The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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A forum for bread baking challenges.

wyzeguy's picture

Can't get high hydration loaves to keep their shape in the oven!

July 26, 2016 - 6:07pm -- wyzeguy

I'm a home baker who has been making sourdough for about 5 years.  I've had success making all types of bread... except high hydration sourdough baked on a pizza stone.  When I put a loaf on my pizza stone, it immediately 'pancakes' into a flat mess.  I let it bake for about 40 minutes and I get a little bit of oven spring but nothing compared to what I see on all those YouTube videos where other bakers get a big oven spring.

nhalpern's picture

Disappointing Final Rise

July 25, 2016 - 9:26am -- nhalpern

Have been using my Nancy Silverton starter for 15 years but since I moved into a new apartment I can't get the final rise in the oven I used to.

Not sure if it's the oven (too hot?) or my new fridge (too cold for the over night rise?) 

One clue: when I score the bread right before popping in oven it really deflates - sinks so far down. poor thing.

I tried cutting out the over night rise and baking a loaf after just two rises in one day - no that was even worse.

appreciate any advice - I miss my big beautiful boules!


dabrownman's picture

Nelson Mandela Celebration Challenge Bake

July 10, 2016 - 2:06pm -- dabrownman

With America's Independence Day and Canada Day out of the way there is another man who was instrumental in the independence for so many in his country; Nelson Mandela  The South African holiday in his name comes up July 18th - a little over a week away.  So Lucy thought a Nelson Mandela Challenge Bake would make for a fun summer celebration in his honor.

Post them here and happy baking 

Bradydaniel's picture

Bagel internal temperature problems

June 27, 2016 - 7:43am -- Bradydaniel

I'm on a mission to learn to bake New York style bagels at home.  I'm not a bread baker so this has been a great learning experience so far.  I've tried to be methodical in learning and I'm getting close to my goal after many failed attempts and corrective actions. Once I discovered that I was over-proofing my bagels, my recent results have been much improved. 

easybake567's picture

Troubleshooting; New to the baking with own sourdough starter

June 22, 2016 - 8:02am -- easybake567

Hello everyone!  Please excuse my ignorance with this new delicious hobby that I just started about a month ago (after watching "Cooked" on Netflix).  I have always loved sourdough bread without knowing why or how it was made.  My taste buds were my only guides.

peterlista's picture

Trouble Shaping Sourdough Loaf

June 22, 2016 - 7:10am -- peterlista

Hello all,

I have been baking out of Forkish's FWSY for a couple months with mostly good results. Recently though, I can't seem to shape any of my boules. I don't know what's changed!

For example, last night I did five folds on the "Overnight Country Blonde," but when I went to divide and proof this morning, the dough just sat there in a droopy, sticky mess. When I went to bed the dough was taught and pillowy, but when I woke up it was no longer holding together (though it had risen considerably).

CrustyMac's picture

Not much oven rise

June 11, 2016 - 12:15am -- CrustyMac

Hi everyone,

New here and new to breadmaking which my wife and I began to do in the sleepless days following the birth of our son 6 weeks ago! I tried to bake Ken Forkish's overnight country blonde using my levain and got mixed results. 


First the dough was quite wet and difficult to handle. I ended up having to add quite a bit more flour during the shaping stage just to be able to form it for proofing.



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