The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Anything too geeky to post about elsewhere.

CountryBoy's picture

Recipe for grease to separate bread dough from baking pan

May 13, 2017 - 11:23am -- CountryBoy

What do you use to separate your bread dough from the baking pan.

I mix lecithin and Canola oil and the bread pops right out.

But my French baker has a secret mix for grease to separate dough from pan. He puts eggs and some other things in the Crisco like mixture.

Do you happen to know what that special mixture is?


johnm0123's picture

Bread recipe management app - help test the beta version!

April 7, 2017 - 4:46pm -- johnm0123

Hello all,

I have created an web app to manage bread recipes. I originally came up with this idea as a way to not deal with spreadsheets, have my recipes centrally located, and available on any device with internet access. I couldn’t find anything that was exactly what I was looking for and was free, so I decided to have a go at making my own :)

 I am hoping the bread community can help in developing this app. I am only one baker, so I need other bakers to help determine what they are looking for in a bread recipe management app.

khobz's picture

Looking to replicate a very specific type of Lebanese flatbread and I can't even get close. Advice please?

March 6, 2017 - 7:18pm -- khobz

I'm looking to replicate a specific type of flatbread popular in the middle east where it's simply known as "khobz" (bread). It's frequently called "Lebanese bread", "mediterranean flatbread", "wrap bread" or "khobez".

It's similar to pita, but larger and flatter and softer.

I've tried many different recipes and cooking techniques but I still can't replicate the texture of the breads I buy from real Arabic bakeries and am looking for advice.

MIchael_O's picture

Help with Baker's Percentages

January 30, 2017 - 5:05am -- MIchael_O

To me Hydration and Baker's Percentage remains unclear after reading countless Baker's Percentage instructionals. These instructionals all seem to handle the simplest white bread baking examples. The issue is, it sems like the baker's percentage would lose the quality of being able to compare different recipes if you strayed from those simple examples. How about more complex baking? For example, how would one calculate a baker's percentage for:

1. A brownie, that contains a lot of fat in unsweetened chocolate

crumb breads's picture

Croissant Advice

April 13, 2016 - 1:16am -- crumb breads

I need some help with an issue we are continually getting with our croissants collapsing internally during baking.

I have been moving the baking parameters around to account for this by lowering bake temp and baking longer but I am getting a thick crust and still at times small amount of collapsing in the centre. I am currently pre-heating convection oven to 210.c and then actual bake temp is 195.c for 16 mins. On the outside the croissants at this temp look fantastic and have perfect colour and a nice shattery thin crust.

OCO's picture

Preferment's optimum length of time.

April 18, 2015 - 5:27am -- OCO

Given preferment is a good thing in bread baking.

Regardless of type they all seem to achieve these three basic functions;

1) Activate yeast 

2) Flavor development 

3) Dough development 

But like everything in this world it can ony go so far before the laws of deminishing returns sets in. In other words additional length of time does not significantly influence any of above 3 once gone beyond certain amount of time. 

Meaning how much time does a preferment need before the benefits of the preferm can only be measured by a machine. 


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