The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Challenges

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A forum for bread baking challenges.

Bread and Salt's picture

Problem with baguettes

February 11, 2016 - 7:34am -- Bread and Salt
Forums: 

It seems getting good results in a gas oven is not an easy job.

This is what my sourdough baguettes look like, I prepare a pre ferment at noon, mix the dough at 6pm, bulk ferment till 4am the next day, where I preshape into a ball, rest 5min then shape baguettes, final ferment in couche for an hour.

Breadandwine's picture

Savoury nibbles for a coffee morning

February 7, 2016 - 4:50pm -- Breadandwine
Forums: 

Hi fellow bread heads!

I’m hosting a coffee morning on Tuesday, and, for a change, we’ve decided we’d have savoury nibbles instead of sweet.

I always want to push the boat out on these occasions - and, let’s face it, I want to show off a little.

So far, I’m thinking:

Spicy breadsticks with smoked paprika and sun dried tomatoes 

Bialys with mushroom pate, pesto and roasted red peppers

Samosas/parathas with curried lentil and potato filling.

But these are things I’ve made before - I’d love some new ideas. 

RedsBreadsLady's picture

Difficulties with Convection Ovens and Hearth Stones

January 8, 2016 - 3:38am -- RedsBreadsLady
Forums: 

Hi all!

 

I've been working in a coffee shop for a few months, trying to get their bakery department dialed in. Most recently, I've been tasked to start baking bread for the bistro the company is also establishing, and I'm having trouble. They would like sourdough or something similar, using the 60% hydration starter that I use in the sourdough croissants.

michellechristine's picture

Loaf burst at bottom- help

January 5, 2016 - 12:08pm -- michellechristine
Forums: 

I am thinking I need some shaping help here. I am attempting to follow the King Arthur and Hamelman's instructions on shaping, but I guess I am doing something wrong. I am thinking I do have too much flour on my work surface, and am not sealing the bottom sufficiently, for one thing. 

This is Hamelman's Vermont Sourdough. It proofed seam side up in bannetons. 

Thank you for any tips!

dsw500's picture

quick help please with a levain issue

December 28, 2015 - 11:11am -- dsw500
Forums: 

So…  I'm following Ken Forkish recipes in Flour, Water, Salt, Yeast.    My starter is great, I'm on schedule, my bread is turning out wonderful.

Today I got up and made the bacon all levain bread.   However, I must have been tired.  I used my levain after 24 four hours since its last feeding.  Ken's recipe calls for making the bread in the evening before…  I usually do.

souralli's picture

i need to stretch out the timing on my pulla

December 16, 2015 - 7:05am -- souralli
Forums: 

Just added this same question to a few older posts, but wanted to put it out there to a broader audience.

I'm making a big batch of pulla (taking a break from grinding all that cardamom right now!). It's 10 am and I want it to be ready for my kids to roll and braid when they get home from school (which could be as early as 3:30 or as late as 5ish).  So I have a 5.5- 7 hour window here).

bbdoll722's picture

Inconsistent Soapy Taste

December 8, 2015 - 7:02am -- bbdoll722
Forums: 

Hi all! Newbie here. I usually make breads and muffins from oat flour. I recently started using certified gluten free oat flour. I had a batch of muffins come out with a soapy taste. I tried a different recipe with the GF oat flour - no soapy taste. Tried the original muffins (with conventional oat flour) - no soapy taste. I used the same baking powder in all recipes. Anyone have any thoughts on why just one out of three batches would come out tasting soapy? 

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