The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


A forum for bread baking challenges.

threehappypenguins's picture

Bread with rough surface? I'm experimenting, please help!

May 26, 2017 - 3:57pm -- threehappypenguins

I'm doing some pretty unorthodox baking. Complete experimentation. I decided to put this in "Challenges" rather than the "Baking for Special Needs" section because I thought "Challenges" would be more fitting. I have a bit of a long explanation ahead, so bear with me.

AndyPanda's picture

moisture content in wheat berries - hydration formulas

May 17, 2017 - 11:43am -- AndyPanda

I've posted about this before - mainly wondering why, when I use the hydration formulas they say my dough is rather dry (65% or so) but my dough still seems very wet to me.    But I have some new data to add to my puzzle.

I mill my own flour from hard white wheat berries.

Vince920's picture

Bulk fermentation and proofing in fridge (7°C)

May 14, 2017 - 8:11am -- Vince920

I've seen a lot of forums about bulk fermentation being done in the fridge and proofing in the fridge (my recipe uses the latter technique), but I want to take it a step further and do both in the fridge.

I've seen recipes online that asks to be fermented in the fridge with seemingly okay reviews.

My recipe asks for the dough to be proofed in the fridge for around 18 hours and it makes beautiful loaves.

catsmeow's picture

Flat and Dense

May 13, 2017 - 5:18pm -- catsmeow


This has happened twice, and I feel I've been following the recipe exactly with ingredients, weights and timing: The loaves, when baked, are flat and very dense. 

Is this caused by the first rise being too long? My recipe calls for 3 - 4 hours. How short should I cut it by if this is the issue?

debbahs's picture

Third attempt at baguette ... BETTER, but my tools/equipment are failing me!

May 9, 2017 - 7:05am -- debbahs

This is my third, and so far, best attempt at Hamelman's Baguette with Poolish. First two were failures for various reasons, including forming, scoring and underproofing. With this batch, flavor is out of this world, and I'm very pleased with the crust and crumb. HOWEVER, I'm having some equipment/tool issues.

Baker.becker's picture

Hole issues

May 8, 2017 - 2:24pm -- Baker.becker

Hi, I'm having trouble with my bread.  I'm using Tartine's country white formula.  As you can see from the picture, the loaf is dense at the bottom and has very large holes on top.  Does anybody have any suggestions To fix this issue?  It's happened to me a few times.  

Thanks, baker.becker

Vince920's picture

Do nothing sourdough bread

May 6, 2017 - 7:56am -- Vince920

I've been into sourdough baking just recently and made my first perfect loaf just two days ago. I've finally gotten the sourdough recipe right! Although I'm quite worried that I wouldn't be able to bake sourdough bread once summer's done. And so, I've planned to take the challenge and try this do-nothing bread recipe! I've adapted it and made my own recipe that I would be trying on Monday.

Here's the recipe:

Flour - 100%
Water - 85%
Salt - 2%
Starter - 1%

BetsyMePoocho's picture

Stored Flour Moisture Content

May 4, 2017 - 6:28am -- BetsyMePoocho

Hey Folks,

My flours are stored in Cambro plastic 6 qt. tubs with proper lids.  Recently I started checking my flour's moisture content with my woodworking moisture meter.  I'm finding percentages ranging from 12% to 16% depending on the time of year, never any lower.

I live in a hot humid area in Florida and I've learned to adjust my dough's hydration based on this information. Example; my French Baguette is hydrated an 59% not the 62% to 63% levels I've read.  And my high hydration doughs such as Ciabatta is at 75%.  All bake up nicely, color, crust, and crumb.

BBBBaker's picture

Shiny Crumb

May 3, 2017 - 6:50pm -- BBBBaker

Hi all,

I've been experimenting with home baking for a while now, but I have one recurring issue that I just can't resolve. My bread almost always turns out with a crumb that has a shiny, slightly gummy texture. You can see a bit of the glisten in the holes of the crumb below. I'd like a much drier crumb with a "matte" rather than a "glossy" finish (to use a picture metaphor), but I like the degree of openness in this crumb. Here's my recipe:

Poolish of 80 g WW flour and 95 g water, add to

aceoner's picture

Sourdough Newb

May 3, 2017 - 9:40am -- aceoner

This is my first post here. I am a home cook with very little baking experience.  I've gotten the sourdough bug and have a few questions.

I made my starter about 5 months ago.  Most days I do 2 feedings and very recently started trying to do 3 a day.  For feedings I discard all but 40g and add 40g of flour (all purpose/ dark rye, equal parts) and 40g of water.


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