The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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A forum for bread baking challenges.

great boules of fire's picture

Please help me nail this panettone receipe before Christmas!

November 23, 2015 - 2:00pm -- great boules of fire

Dear TFL bakers

Having been baking bread for about a year I've recently moved into sourdough with mixed success, but it is improving.

I've been working mainly with James Morton's 'Brilliant Bread' and I want to make panettone for my friends as Christmas gifts. I had one go which was disastrous; despite what I thought was good gluten development it was really wet and I couldn't shape it, and it didn't bake through at the temperature/time stated. 

Sammie1's picture

I have a few questions about substitutions for this recipe

November 23, 2015 - 7:47am -- Sammie1

This is for Honey Wheat Black Bread. I don't have instant coffee on hand. I wondered if I could use 12 ounces of brewed coffee (cooled down of course) in place of the water and instant coffee? 

Second question- I don't have white whole wheat flour. It's just whole wheat and was thinking about using it instead. Does it act differently than white whole wheat flour?


CanuckCamper's picture

Help Needed!

November 21, 2015 - 12:34pm -- CanuckCamper

Good morning everyone.  I've been following this site for a while now and have been baking out of Ken Forkish's FWSY cookbook.

I baked his Pain de Campagne this morning (hybrid levain & instant yeast).  It is a proof in the fridge overnight recipe.  Both loaves "looked" great coming out of the fridge.  I think they passed the finger-dent test but I am a little unsure about the test.

Natyam's picture

Buns: Texture, Mouthfeel, Culture?

November 12, 2015 - 2:23pm -- Natyam

Looking for whole wheaters advice. My buns keep coming out not very bun-like. All too often they turn out having to be consumed as open faced burgers because the bun has risen too much and is a mouthful and messy. 

How to make softer, but well cooked whole wheat buns? Perhaps lower oven temp so that they take longer and cook less on tops and bottoms? 

beerbaker's picture

Beer grains

November 10, 2015 - 8:33pm -- beerbaker

Hello all, I am new here and am not sure where to ask this question, so I came here.  I have been baking for a number of years and have always just stuck to basic breads and bought the usual ingredients, but have recently ventured into a new area. 

KatinaP's picture

Anybody have luck with Sarah Owens' "Sourdough" book?

November 9, 2015 - 7:36am -- KatinaP

Has anyone else tried the bread recipes from Sarah Owens' "Sourdough"?

The first bread just came out of the oven - Chestnut Bread. Haven't tasted it yet but I had my doubts the whole way along the process. The dough didn't stretch properly - it broke off instead of being elastic, which is a sign of the gluten not being developed, correct? It also had no oven spring. I followed the recipe as written and I'm wondering if any of you had any luck with the recipes or made any adjustments that I should try.


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