The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Anything else that you want to post here that doesn't seem to have a home

MontBaybaker's picture

Road trip to Boulder & Albuqerque

February 11, 2017 - 8:43pm -- MontBaybaker

Are there any bakeries I shouldn't miss or shops/mills to buy regional flour in Boulder, Albuqerque or along the Highway 25 corridor in between?  I've never been to Boulder, haven't seen Denver in 20 years, and haven't done this research on prior ABQ visits.  With good bread or pastry as a reward, I can get my husband to stop and taste.  Thanks!

amateur4sure's picture

Trying to find the recipe

February 2, 2017 - 1:46pm -- amateur4sure

While browsing this site I happened to notice a bread made with a levian and cherries for one of theingredients. I waslooking at the process of making this bread and noticed a word (autolyse). I then looked up the meaning and when I tried to return to the recipe I couldn't find it. Would anyone have any idea about where I could find it again.

Heidyth's picture

Pagnotta try 2

January 28, 2017 - 4:17pm -- Heidyth

I made my second loaf of pagnotta today and wow what a difference from the first try. I am still having trouble with trying to form the loaf without adding to much more flour. It just spreads out all over. I just kept wetting my hands and the scraper and adding just a little more flour. I did get it to firm a bit by folding it 3 times 15 mins apart. I am not sure how many times to fold. I am afraid of over working the dough. I did let it proof until it slowly came up from poking it with my finger. In the photo you can see the difference between the loaves.

Heidyth's picture


January 26, 2017 - 2:25pm -- Heidyth

I am about to throw my bread machine down the stairs. I just asked it to make dough. It took and hour and a half to make a gloppy mess.


1 2/3 C water

1/3 C Biga

1 1/4 tsp bread machine yeast

3 3/4 C ap flour


Subscribe to RSS - Misc.