The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

advice needed

Born2Bake's picture

Small Deck Oven w. Steam Injection *HELP*

May 8, 2012 - 7:15pm -- Born2Bake

Hey everyone new to the forums! Really excited to be a part of it!

As the subject stated. I found a few but had questions about them.


It has a "Steel Deck" - not sure what the advantages and disadvatages of that are - just wondering if anyone here can let me know.


David Brown's picture
David Brown

My wife and I recently aquirred an interest in baking Foccacia. We have made some screamin' loaves but when we compare them to a certain loaf we purchase at Trader Joe's.... we are lacking. Trader Joe's loaf is filled with large holes. That is a characteristic we love but we are not able to reproduce the holes. The recipe we use for the dough is 3 cups of bread flour, combo of .75 cup water and .25 cup of white wine at 120 degrees poured over 2.25 teaspoons of active dry yeast, to the liquid we T of olive T of honey....and a teaspoon of Kosher salt. We let it rise once, punch it down, then let it rise again, then shape it into foccacia loaf and bake at 450 for 13 minutes.

Does anyone out there know what we are doing wrong? We only produce bread with tiny holes. It tastes awesome, but we want to know the difference. How do we make big holes?


maxine's picture

Why won't my yeast activate?

September 10, 2010 - 9:42am -- maxine

I've been baking bread for years now with moderate success, I'm certainly not an expert, but lately I've been having the most frustrating trouble.  I can not get my yeast to activate.  I've tried everything, checking the exact temp of my water, adding sugar, buying new yeast(two times!), trying bottled water, and using bowls made of glass instead opf ceramic.  No matter what, the yeast just sinks to the bottom of the bowl in a grainy murky mess.  It's quite depressing.  What could I be doing wrong?  Is my house inhabited by some sort of no-rise spirit?  Help!

fixerupper's picture

Advice for repairing antique wooden kneading bowl- removing wood filler (ouch!)

November 11, 2009 - 1:52pm -- fixerupper

I recently inherited (pinched, I mean) a beautiful antique wooden bread kneading bowl from my mother. I've recently begun to start making bread, so the timing was fortuitous. My mom tells me it's very old, she and dad got it for a wedding gift (40 years ago!). She used it when I was a kid for salad and serving. It's in good condition, without splits or cracks from drying out... except for the worm holes....


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