The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Breads

zorra's picture

Recently I baked the following bread with chickpea flour. This recipe is my own creation. The chickpea flour gives the bread a light sweet taste.

chickpea bread

100 g chickpea flour
150 g white flour
5 g fresh yeast
~110 g water
1 TL honey
5 g salt
50 g refreshed sourdough

Dissolve yeast and honey in 20 g water. Mix the two flours and salt. Add sourdough, yeast and rest of water, mix and knead your dough (by hand or mixer) until smooth and elastic. Shape into a ball and leave covered for 1 hour or until double in size. 
Shape and leave to prove for another 30 minutes. Preheat oven to 230C. Mist inside with a spray. After 10 minutes reduce heat to 190 C and bake for another 20 minutes. Remove and cool.

Recipe in German:

wnmoore's picture

Handling Wet Dough

October 31, 2006 - 3:58am -- wnmoore

I’ve just found your web site and I’m impressed with it!  I’m a long time amateur baker, and have learned a lot by trial and error and reading books on the subject.  However, I have been disappointed in most books.  They don’t seem to cover things I need to know as well as they might.  In the last few days, I have been reading the forums and lessons here, and some of my self taught lessons have been confirmed and I have learned some new things.

breadnerd's picture

We had plans with friends for a mud oven pizza party, and the weather was extremely cooperative. A lovely fall afternoon! We built our mud oven this spring/summer following Kiko Denzer's book, and after a few runs I'm now getting the hang of baking with it.


Today's baking, besides the pizza, was three kinds of bread: Sourdough (I used the basic Bread Alone formula, which is a pretty standard sourdough recipe). I was quite happy with how these turned out, and they smell really good. I shifted my sourdough culture over to whole wheat since I've been trying out a few whole wheat recipes, but used white flour for the final dough--the result was a lovely colored dough--just a touch wheaty but still light.


some plain ol' french,

and a test recipe for Reinhart's 100% whole wheat Struan (a multigrain).



The baguettes were not my best! Loading off the peel didn't go as smoothly as it could have. Then, I took them out a little too early and the crust softened up after they cooled. They'll still be tasty, but I can do better! The oven was a bit too hot when the Struan went in (probably close to 450) so they're a little dark. I haven't tasted them yet (too full on pizza) but I'm looking forward to it.


After bread baking, we let the oven cool down a bit and then roasted some pumpkin seeds from our jack-o-lanterns. Finally, the temp was down to about 325 degrees, and I threw in some granola. This has been a surprising good use of the oven, and I'm so fond of it I have to make a batch every time so I don't run out! I'll add some dried fruit to it one it cools off--usually cranberries and raisins.


Joe Fisher's picture

Assorted breads from TBBA

October 29, 2006 - 3:15pm -- Joe Fisher

The Bread Baker's Apprentice strikes again! First, we have Kaiser rolls. My wife was making sloppy Joes, so we needed something to put it on. Since I don't own a Kaiser cutter, I used the knotted dough method. It worked out really well!

These were unbelievable. Just like a Kaiser should be - thin, crisp crust, almost flaky. Tender inside.

Next came some Vienna bread pistoles. I couldn't resist cutting one open to have a second sloppy Joe :) These had a soft crust and a soft, spongy inside. Delicious!

bottleny's picture

Ask the name of a book

October 28, 2006 - 3:00am -- bottleny

Maybe few days ago, I saw a post in this forum (but not under "Book") mentioning a book that will be available soon. The book is about the the traditional and new ways of bread baking in France. I think the author's last name starts with "K". I tried to search for it in the forum but couldn't find that post. Does anyone know the book I'm talking about? What's the title of that book?

Loafer's picture

Can I actually get flour from my Corona Mill? What mill next?

October 23, 2006 - 8:26am -- Loafer

I bought a Corona Mill and I got it for really cheap, so even if all I can get out of it is cornmeal and peanut butter, I won't be disappointed. However, I was expecting to get at least passable flour if I ran it through a couple times. I am using hard red wheat from my local health food store, and grinding it several times. I end up with meal that has some flour in it, but is mostly sand sized grains of grain ;) I am wary of tightening the coarseness adjustment too much and damaging the burrs. Any advice?

I'd love to use this one for a while before I commit to a more expensive mill, so I'd appreciate help figuring this out. But my next step will be to get a better mill. I am very tempted to get the Family Living mill because I can get the adapter for my Kitchen Aid and can also get the rollers and flakers later. The next option that I like (probably the best) is the Country Living Grain Mill. I like that because it is beatuiful, well respected, and durable. It doesn't adapt to other things as well, but it would certainly turn out the flour I need! I don't think that I would be able to justify any of the models that are more expensive than the Country Living mill, so it won't help to recommend the $3k models :)

cognitivefun's picture

here's how I create great sourdough loaves without kneading

October 19, 2006 - 7:19pm -- cognitivefun

My recipe for sourdough wheat bread

4 cups unbleached bread flour
1/2 cup of unbleached full-flavor (dark) whole wheat flour
2 tspns fine sea salt
2 tbspns safflower or other good quality, flavorless oil
4 tbspns good local honey
2 cups wheat sourdough starter
3 - 4 cups icewater

My starter is flour and water only. It doesn't matter if you
use a firm or slack starter. Just make sure it is a good
lively starter that smells good.

In this recipe, I make my dough in a food processor in two batches
because home food processors can't handle the full amount of
dough in one batch. I have tested this with the classic Cuisinart

amethystrosemaiden's picture

I have just recently baked this morning( 30 Sept 2006)  some Sweet Potato Rosemary loaves using a proper 18 hour poolish made out of Vit enriched plain flour that'd I made a day ahead for my very first time. With reference to this post dated 26 Sept'06 I went ahead with it.

Kate, here they are.  I think it's a bit too peppery for my palate as well as my family's too. I think I'll reduce the pepper by a tsp next time round.Unfortunately, the end result turned out nothing like I expected it would. I didn't get that much airy irregular holes Nevertheless, the texture was moist, rather dense with a nice crust. I decided also to experiment on how I should add the mashed sweet potato to see which ones would achieve the best results.

Here are my photos that I'd just posted into the Harvest Gallery  :

I did 2 methods:

i) to mix it into the wet flour mixture

ii) to mix it in during the folding/stretching/resting process.

1) Sweet potatoes mixed into the wet dough:

a) autolyse & 10min rest
b) stretching/fold & 10 mins rest process
c)Knead & 30 min rest
d)Stretch & fold into thirds & 30min rest process
e)Stretch & fold into thirds & 30min rest process
f)Shape & proof for 45 mins

2) Sweet potatoes folded into the wet dough after :

1) autolyse & 10min rest
2) stretching/fold & 10 mins rest process
3)Knead & 30 min rest
4)Stretch & fold into thirds & 30min rest process
5)Stretch, add mashed sweet potatoes & fold into thirds & 10min rest process done 3 times to add to remaining 30mins as stated on Dan's Garlic loaf recipe

6)Shape & proof for 1 hour 25 mins( an additional 45 mins) because my oven is a mini toaster like electric oven & can only fit in one loaf at a time.  It's a good thing there was no unbearable beery odour nor was did it produce any distasteful off sour taste.

Notice the uneven strands of mashed sweet pot colouring the crumb, although not what I'd wanted but it was a nice rustic decor.

I know it can be a bit disheartening when my loaves didn't turn out the way that it should have but I've gotten this far to almost baking some decent different variety of straight dough methods and now I'm in the midst of embarking on a new whole adventure of artisan home bread baking.

I certainly found the posts I've read here & other baking sites encouraging.  I must say this particular post by Floyd has given me & I'm sure many as well the determination to persevere & practice.

As always, I'd appreciate any comments from anyone on what I've missed that resulted in a dense & loss of airy irregular bubbles in my loaves.

chas6000's picture

artisan try - very slack dough

August 13, 2006 - 10:09am -- chas6000

 Hi Everyone --

im new here - and pleased i just found this forum -- seems pretty active and sophisticated.  

i have been trying for the last few weekends to work with slacker and slacker doughs.  this was so slack that while i have learned to knead this type (using a technique i learned from Michael Jubinsky), i am still not good enough with the further downstream handling and this did not have as much oven spring as it should have had.  i had to be too rough getting it from the couche to the peel and then scoring was way too rough in that my lame kept dragging.

this open irregular crumb is pretty much what i am looking for, but im looking for the rest of it.


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