The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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A forum for bread baking challenges.

pkeibel's picture

Problem with pasta dough that separates

April 18, 2014 - 12:32pm -- pkeibel

I normally have no problem making my pasta dough ( I usually make pasta 2-3 times/month) I use the basic pasta recipe from the King Arthur pasta class ( flour / eggs/ olive oil).  One or twice though, when I'm kneading the dough, it starts to "separate" rather than coming together.  I'm letting my dough rest right now, and I'm hoping the gluten will help have it come together before I put it through my pasta machine.  Does anyone know why this separation happens ? And if so - is there anything I can do to correct it when I notice it start to happen ?

Tranquil's picture

Bread machine - dough does not form

April 17, 2014 - 9:48am -- Tranquil


I am hoping for some advice regarding my bread machine.  This morning I used it to make pizza dough - it worked fine.

I then tried the recipe for whole wheat bread.  The past few times, it has been very unsuccessful and I feel like I am wasting ingredients.  I've attached a picture of what it looks like. 

I follow the recipe very closely - 1/4 cup water (80-90o), 1/4 cup milk (80-90o), 2 Tbsp cottage cheese, butter, honey, 1 tsp salt, 3/4 cup whole wheat flour, 2 cups bread flour, 1 tsp bread machine yeast.  This is suppose to make a 1lb loaf of bread.

sinjin's picture

Any suggestions on pullman loaf collapsing during cooling?

April 16, 2014 - 1:41pm -- sinjin

I am having a problem with my pullman loaf and looking for suggestions on what to adjust in my current recipe.  The type of bread I am trying to replicate is the super soft Japanese style milk bread (shokupan) that has a tight crumb, thin soft crust, and pillowy texture.  The orignal recipe I am using for reference is here:

GF Mom's picture

Adjusting oven bread recipe to use in Zojirushi breadmaker

April 1, 2014 - 7:48am -- GF Mom

My son was diagnosed with celiac disease last month and all the commercial gluten free bread is terrible, so I bought a Zojirushi Home Bakery Virtuoso Breadmaker because I don't have lot of time to devote to baking bread.  The problem is that my favorite GF bread recipe from America's Test Kitchen calls for baking at 350F for 90 minutes, but my breadmaker cooks at around 290F.  Anyone know how to adjust the cook time for this lower baking temp??

Brown Dog Artisan Breads's picture


March 29, 2014 - 11:32am -- Brown Dog Artis...

I got this huge whole in the middle of my bread. It's never happened before, so curious to know What caused this. It's a country bread 10% ww. I stretch and folded in 30 minute increments for 3 hours Then it goes in fridge. Next morning I let warm at room temp for 1 hour, divide, shape, let rise about 2.5 hours. 

Im thinking its my shaping technique. 

Any help would be much appreciated!'s picture

Accidentally walked away from dough while proofing--internal temp way hot

March 29, 2014 - 8:26am --

I had flipped on my oven to keep the sourdough temp warm enough while proofing (room temp too low) and of course accidentally walked away.  Internal dough temp was 115 when I remembered.  Now I've put the dough in the fridge, and kneaded in some cool flour very gently, temp is down to 90 and it doesn't seem like a gloppy mess.  What else might I do to save this dough?  Add it as a flavoring agent to an entirely new dough with new starter?  It has high-quality ingredients and I'd be sad to throw it all away or bake something terrible.

rudy26's picture

issues with new bagel

March 26, 2014 - 11:05am -- rudy26

HI, I'm new here, my name is rudy.  I make artisan bagels in a small city on the east coast.

I've been slowly introducing new varieties in my mix lately, and have had small successes,things to build on going forward.

However,I have had my butt kicked by my newest trial.  I am attempting an oatmeal maple blueberry bagel, and I can not nail this down.  It's certainly frustrating,and I hope someone can point me in the right direction.

Bread Into Thin Air's picture

Doughy Bread by a Greenhorn at High Altitude

March 24, 2014 - 10:10pm -- Bread Into Thin Air


I am new to the forum, and the loaf I will write about was my first ever.  It is a simple, conventional kind of recipe, for Italian bread from the Brown-Eyed Baker blog.

Recipe here:

I live at 7,100 ft.

I did about 75% of the dry active yeast called for in the recipe.


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