The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


A forum for bread baking challenges.

Blume's picture

Small Bagel Troubleshooting

March 13, 2017 - 4:54pm -- Blume



Short time reader, first time poster here.

i have read a lot of bagel troubleshoot regarding overproofing of bagels, this isn't about that.


 i own a bagel business that makes about 1000 bagels at a time.  We mix batches of dough using high gluten flour and commercial yeast, cut them using a dough divider, and let them "Bull ferment" in the shape they are cut for about 30 minutes before shaping.  the dough is at about 72-75 degrees the whole time.  after shaping the bagels are the. Put into the fridge to proof overnight.  

EZANO's picture

Is 1 TBS Enough??

March 13, 2017 - 10:02am -- EZANO

Hi, sporadic Tartine baker here for the past few years, just now getting back into it. I decided to bake a loaf, took out my starter last week and have been feeding it regularly for the past few days; it's rising and falling predictably and seems full of life. Last night, following the Tartine instructions, I pulled out a TBS and mixed it up with 200G of 50/50 flour and 200G H2O. I checked on it this morning after I woke up - 7 hours later - and it's got no life. Clearly not active. I remembered last time I baked a loaf something similar happened, but that was some time ago.

Vbake's picture

Sourdough in hot summer

March 4, 2017 - 10:09pm -- Vbake

Hi fellow bakers, 

I am struggling a little bit with few things here and I thought I should consult with you all to overcome the current challenges. 

** Starting a sourdough starter in this hot Weather **

I recently had a disaster in the kitchen when my refrigerator stopped working all of  sudden  releasing gases that has spoiled everything in it including my starter. 

Now that i am trying to start a new batch,  for some reason I am just not getting it right. 

Robalo Bill's picture

Pregnant loaf

March 4, 2017 - 2:43pm -- Robalo Bill

Why is my bread pregnant?

3 cups white King Arthur bread flour
1/2 cup rye flour
1tsp salt
1tsp dry yeast
1 tbsp honey
1.5 cups water

3 hours proof then form loaves, proof for 30 min in rattan basket
bake preheated oven 450degrees for 20 minutes





Yarnhippie's picture

Bread, AP and Whole Wheat flour Mix

March 3, 2017 - 10:43pm -- Yarnhippie

I clearly did not read the instructions properly and mixed the above flours in this ratio 5lbs,2 1/2lbs and 2 1/2lbs= 10lbs.

Decided to bake some rustic bread and it was great, the crumb was light and holey and the crust was nice and chewy but the bread smells very strong like hops or rye and it looks like whole wheat bread; how can I lessen the smell if possible; it is really strong. Reminds me of beer! Help! --


rfayepowers's picture

Convection oven for tartine-style

March 2, 2017 - 7:59am -- rfayepowers

I am starting a micro-bakery, baking 400g tartine-esque boules in a convection oven, so using a Dutch oven is out of the question. Baking stones are also not feasible right now for various reasons but perhaps you can convince me. Tenting with foil and adding water to the bottom of the oven is working pretty well for steam but I'm still finding that to get them JUST cooked in the middle, the outside (including the bottom)is getting over done. I have lowered the temp to 450 (oven is accurate) and still have this problem. Solutions?

gisellea's picture

Extreme sourdough frustration - reviving starter from refrigerator

February 25, 2017 - 6:29am -- gisellea

Hello all,

I am a self-taught home-baker trying to break into the sourdough game. My latest fail is all the more frustrating because of the recent success I had. Here is a picture of a absolutely lovely loaf of honey/spelt/oat sourdough I created with a new starter last week. My starter is 50/50 rye/all-purpose and it had never been refrigerated.


CinnamonGirlMT's picture

Inconsistency in crust vs. inside...maybe an altitude thing?

February 19, 2017 - 10:38am -- CinnamonGirlMT

I am a pretty new baker so still figuring out many, many things! My most recent challenge is that many things I try are baking noticeably faster on the outside than on the inside, so I end up with burnt crusts and raw dough inside. So far I have run into this while trying to do sandwich bread, english muffin bread and soda bread.

I initially guessed incorrect oven temp, but after getting an oven thermometer and several tests, it has been within 5-10 degrees of the temp setting each time.


Subscribe to RSS - Challenges