The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Me Baking on TV Cooking Show

October 30, 2014 - 1:02am -- Farahkamal23@gm...

Hi friends, i was so excited to be invited this Tuesday for baking garlic knots and herbed cheese muffins on a TV Cooking show 

Food Diaries. It is mostly in local language but you all make out the happenings.


Here goes the link to some images and recording from the show.

Commander9200's picture

What can I do with a domestic steam oven

October 26, 2014 - 4:21am -- Commander9200

Hi everyone,

A couple of yeats ago, my wife and I renovated our house and part of the kitchen renovation includwe installing a steam oven. I've read a few threads on here about commercial bakeries using steam injection to create a bread with a nice crust, but I really don't know how to do it in a domestic version. 

haphunter's picture

Baking Bread in Alaska

October 13, 2014 - 11:55am -- haphunter

Baking White Bread:  I need help finding out why my bread is heavy and doesn't rise as high as it did in past.  I recently moved to Alaska, we are close to sea level , live in Wasilla, AK,  I have been making this bread, dinner and cinnamon roll recipe for almost 20 yrs,  I have tried all the simple things, like the flour, yeast, sugar, :freshness and etc.  Any suggestions would be appreciated.

hamletcat's picture

Price of whole wheat berries/kernels?

October 5, 2014 - 6:30am -- hamletcat

Hi, I went to my local bulk food store and priced out the wheat berries vs. the commercial bread flour.  Wheat berries are almost double the price.  Why?  You would think that the overhead on the commercial flour would make it a lot more expensive.  Why does it cost so much more just to buy the berries and do the rest of the flour processing yourself?'s picture

The crust

October 4, 2014 - 11:30am -- Farahkamal23@gm...

My bread turn out fairly good crumb and crusts are OK, however they are never smooth, since the dough gets too tacky and depute all its surface is never very smooth and I cannot ever score it properly. The look is too organic at times, and i have hard time handling the sticky surface while shaping, since i dont want to go on using flour or oil all the time to smooth it.

See attached the image of a cheese bread i baked today, the crust is not so smooth as I would want it to be. 

I need some tips here.





MontBaybaker's picture

Classes at SF Baking Institute

October 3, 2014 - 11:04am -- MontBaybaker

Seeking feedback on the weekend courses at SFBI on Baguettes or Sourdough.  2 days for each course at $398.  I'm a fairly experienced home baker, have been working through Hamelman and Reinhardt books (and forum recipes) for the past year.  Thanks to this forum I also have a wild yeast starter began a year ago that's working well. 

Jennie Beth's picture

Reheating sourdough bread

October 2, 2014 - 6:42pm -- Jennie Beth

Hi all, 

Quick question: I need to bake six-eight loaves of bread for a family gathering. No-knead, sourdough, some with garlic, etc., Dutch oven variety. I can bake two at a time, but there is no way I can bake that many the day of, and still make the rest of the meal. If I bake them the day before, is there a good way to store, and then reheat, when it is time to eat? Planning to serve with soups, and dipping oils and vinegars.

I have seen recommendations of spritzing with water, no water, in a paper bag, no bag, anywhere from 325-425 degrees...

Thanks all!


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