The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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A forum for bread baking challenges.

SteveMc's picture

I'm giving it all I've got

May 27, 2015 - 5:50pm -- SteveMc

Planning a loaf to be baked tomorrow and just mixed the pre ferment of 200 grams AP bakers flour, 200 grams water and 1/4 tsp of yeast.

I plan an autolyse of the remaining dough flour and water for two hours of 260 grams AP bakers flour 130 grams water.

Now my questions?

Do I add the salt and sugar to the dough or can the salt and sugar go in for the autolysis?

limpy's picture

Cleaning Chemicals?

May 22, 2015 - 7:45am -- limpy

I'm just 5 days into my first sour dough bread starter, and while I felt I was seeing progress and signs of yeast

action on day 2 and 3, it seemed to stop around day 3. Today I woke up and realized that day 3 was cleaning

day (staying at my sister's). The housecleaner sprays a lot of household cleaner around cleaning the surfaces

in the kitchen. Could I have killed anything by leaving the starter in the kitchen during the cleaning?

I'm on day 5 and it's just not making any progress now at all. Should I start over?

Thanks in advance for your advice.

uziel's picture

too airy?

May 14, 2015 - 5:46am -- uziel

Hello, today I tried regular burger buns, recipe>> 2 cup flour, 3/4 cup milk, 2 teaspoon yeast, 4 tablespoon butter, 1 teaspoon salt, 1 tablespoon sugar, home oven 180degrees bakes for 20 min. 1st proofing for 40 min, second proof for 40 min. The buns came out very soft from top to bottom but it kind of looks very airy with bubbles as seen in attached photo. The buns that I get in market are uniform, this looks something like ciabata or I dont know please guide if this is ok as a novice or what else I can change. Thanx in advance

Alchemist42's picture

Lame - get one!

May 5, 2015 - 10:57am -- Alchemist42

These seemed like a good place to put this opinion of mine.

Been baking for years and years.  Started high hydration doughs about 3 years ago.  And slashing has been the bane of my existence.  Knives, sharp, dull, oiled, wet, dry, razors, new, old, etc, etc, etc.  Nothing worked well.

Spur of the moment picked up a lame.  OMG!  it is NOT just a sharp razor.  It addition to being an incredibly sharp razor, it is also incredibly thin.....and so far, my slashing issues have just disappeared. 

StuffedBagel's picture

Bagel Issues

April 26, 2015 - 11:16am -- StuffedBagel

Hi All,

I have been trying to bake professional quality bagels at home for a few months and I am still not satisfied and I don't know what I'm doing wrong. I live in NY so I know what a great bagel tastes like and mine are not anywhere near that. If anyone can take a look at my current process/photos and possibly provide any pointers it would be much appreciated.

108 breads's picture

Advice needed for beer bread

April 24, 2015 - 9:01am -- 108 breads

This week I made my third beer bread. Not a stellar result. It was quite sour after a four-day bulk fermentation (two on the counter, followed by two days in the fridge). The first two beer breads also took a long time to rise and the dough expansion was not great. This time, dough never got to an optimal rise, in my opinion, but the oven spring was respectable.


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