The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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A forum for bread baking challenges.

metropical's picture

experimental tri levain dough and ferment

August 14, 2015 - 10:28am -- metropical

I've been experimenting using a combination of tartaine, no knead and forkish ideas.

it starts with 3 levains from white, ww, and rye.  OK, not the best idea to make jazz bread.

but in any case.  It's about 1/2c ap levain, 1/4 ww, and a little less of rye.

for the dough I add, 3c ap and 1.5c water.  mix, autolyse, add salt/tsp yeast, mix.

fold perhaps 4 times over a few hours. overnight ferment in the fridge.

the dough goes in looking fabulous.

Natyam's picture

100% Whole Wheat: Retard in Fridge Ruins Dough

August 13, 2015 - 8:57pm -- Natyam

Aloha Everyone, 

I have been baking SD loaves every week for a few months now and so far it has gone well. This site has been great. However I am perplexed at a certain scenario that I get into sometimes. 

When my baking cycle goes undisturbed and I am able to bulk ferment, shape, proof etc without retarding the dough, my loaves have a good rise, nice crumb and crust and all, but when I have to slow the bulk ferment down in the fridge(39F) to avoid over-fermenting, my dough gets ruined.

greiggy's picture

How to achieve impressive-looking tin loaf

July 28, 2015 - 7:06am -- greiggy

I have recently been experimenting with tin loaves -- they just work better for sandwiches and the toaster. We like a partt wholemeal/wholegrain malted seeded recipe -- but here's the challenge.

My wife wants to see a 'proper' loaf that looks as tall the ones bought in the bakery or farmer's market where they sell them as farmhouse loaves.

Mine taste fine. Really good, actually. But they look square, a bit squat rather than tall.

tiemu's picture

Why do I ALWAYS need MUCH MORE flour than the recipe requires?

July 22, 2015 - 3:22am -- tiemu

This most recently occurred with The Fresh Loaf Lesson 2 bread (I skipped Lesson 1). I ended up using about 4.5cups rather than the 3 in the recipe.

I've tried both weight measurements and cup measurements, for very different breads, using plain flour and other times bread flour, but the same problem recurs.

The dough start off sticky like glue, I 'knead' it for about 5 minutes before I give up. I add flour about 1/4 cup at a time, and ends up being about 50% or more flour than the recipe just to get dough to stop sucking my hands into the table.

flouronmyface's picture

Struggling with crumb

July 20, 2015 - 6:59am -- flouronmyface

I've been making a lot of sourdough lately, and much of it, so far, is out of Leader's Local Breads. Pierre Nury's rustic light rye has become a favourite, but lately, no matter how hard I try, I just can't get the crumb as open as I want it, and as it could be, given that the hydration is so high. 

is my folding not effective enough? I just changed to a stronger flour. should I increase hydration accordingly? thing is, the dough still feels really soft and wet, so I'm not sure.

What can I do better? 


Reynard's picture

Looking for Recipe Suggestions...

July 13, 2015 - 3:25pm -- Reynard

My oven has finally been fixed, so I'm back to baking bread at last. But I'd really like to try something that's outside of my usual repertoire of basic white loaf, sour rye, pain de campagne, cinnamon-raisin-oatmeal and Karin's German feinbrot. Am wondering if you folks might be willing to suggest something.

The following list is what I have available to me:

Dried active yeast

White wheat sourdough starter (100% hydration)

Whole rye sourdough starter (100% hydration)

White bread flour

Wholemeal bread flour

Granary bread flour


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