The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Rosalie's picture

New Bread Book by Ken Forkish: Flour Water Salt Yeast

October 3, 2012 - 8:47am -- Rosalie

I ordered this book from the library, and I believe I'm the first person to check out this particular volume.  The author, Ken Forkish, had left an unsatisfying career in the Silicon Valley, chucking it all for artisan baking.  He opened Ken's Artisan Bakery in Portland, Oregon, in 2001.

BKSinAZ's picture

I need help with my crumb

September 29, 2012 - 7:01am -- BKSinAZ

I have been using the following recipe to make my baguettes.

The bread always comes out looking ok and tasting ok, but I can not seem to get the wide open big crumb that is normally associated with baguettes.

As a follow up question, in the recipe the water is in ounces....... stupid question: I can just weigh the water like the flour on my scale?

Here are two pics.. sorry, color and focus are a little off.

sgregory's picture

Semi Commercial WFO in Progress

August 15, 2012 - 2:05am -- sgregory

After over a year in the design and contemplation, I finally bit the bullet and started construction of my WFO.  Based on Davenport's designs from TurtleRockHeat, I scaled it to fit my operation.  William was busy at the time with larger projects, but gave some insight on my rendition of his work.  Working hearth is 46" x 60" with 19" vault.  Wall thickness is 9" minimum of Firebrick.  I started the project Aug4,2012 and hope to have it baking bread by Thanksgiving. 

MANNA's picture

Normandy Rye

April 4, 2012 - 5:56am -- MANNA

Baked the Normandy Rye this morning adapted from Nancy Silverton's La Brea Bakery book. I converted to grams and adjusted amounts to match my stye of bread making. I didnt have hard cider so I just used regular apple cider.

Here is my adaptation.

PRE-FERMENT (8-10 hours before)

100g water

50g  flour, white

50g  flour, rye

20g  barley malt syrup

1g   yeast, instant


700g flour, bread

300g flour, rye

400g water

nasv's picture

Using a loaf pan for a lean "artisan" loaf

September 12, 2011 - 9:12am -- nasv

Hi everyone, I was curious for any tips or pointers - I was wondering if anyone has tried making a lean artisan loaf using a bread pan?

I was thinking of making my country loaf or whole wheat variation, but instead of forming into a boule and placing in a pre-heated dutch oven, forming it into a batard-ish shape and into a loaf pan, just to see how it may change things.

I have standard aluminum loaf pans that work well for my enriched sandwich loaves.  Do these pans have any upper limit on temperature, or will they be ok at 450-500F?


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