The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Breads

yvonneloh's picture

Basic White Bread

July 31, 2006 - 10:02pm -- yvonneloh

I just made my 1st loaf of basic white bread. Somehow it didn't turn up as expected. The texture looks compressed and a bit too crusty outside. I wanted to make a basic white bread with fluffy and soft texture (inside) and soft outside. Below is the recipe I used. Can anyone share with me your experience on making the fluffy and soft loaf?

3 cup plain flour
1 cup milk
1/4 cup water (I add another 4 Tablespoon water as it was too sticky)
4 teaspoon sugar
3/4 teaspoon salt
1 teaspoon instant yeast
Glaze with egg white

(Bake at 180 degree Celcius for 40 minutes)

Thanks for your kind comment and advise.

Paddyscake's picture


July 25, 2006 - 6:10pm -- Paddyscake

Not an important question, but I was wondering why when checking to see if
a loaf is done, we rap the bottom of the loaf as opposed to the top, for
the hollow sound? I have done both and can't discern any difference.

Mini Oven's picture

The recycle loaf

July 20, 2006 - 5:55pm -- Mini Oven

Well someone has gone and done it, given me half a loaf I can't eat but too good to give away. I hate to look a gift horse in the mouth so I'm off to bake a recycle loaf. It is an Austrian Rye (at least 70% rye) loaf rather flat, dense, lots of molasses flavor and way too much salt. The only way to enjoy eating it is to delute it. It is the only rye within a 100 mile radius, I'm sure, with the exception to the other loaf half. Will report back later.... All comments welcome. :) Mini Oven

Joe Fisher's picture

Sad, but delicious!

July 20, 2006 - 11:28am -- Joe Fisher

Here's a Casatiello from BBA. The two on the left were baked in 8x4" pans, the one on the right in a 9x5". I thought I had gotten all the sides released from the pan. I was wrong :)

It's full of provolone cheese and lightly sauteed salami, butter, eggs and milk. It's decadently delicious.

Photobucket - Video and Image Hosting


longlivegoku's picture

I have been on a quest for several months now to build a brick oven. I bought Alan Scott's book and also ordered some building CD's from a guy in Australia named Rado. While Alan's book was amazing (I will be re-reading it here soon) I ended up going with Rado's plans for what he calls a Masterly Tail oven. He gives amazingly detailed pictures of each step along with instructions for the mixtures needed. I think in all, I received 1000 photos of him building an MTO. Anyhow, I'm less than a month away (hopefully) from finally being able to bake and thought I would post some pics of the progress so far. It's been fun and a challenge to build. Fireclay was the only ingredient I've had trouble finding locally. I ended up running out yesterday while building the arches or there would be more done at this point. So it goes!


Hearth with wall

One arch

Sylviambt's picture

BBA ciabatta question

July 17, 2006 - 2:33pm -- Sylviambt

I just baked several loaves of ciabatta using the BBA's poolish version and found I had to use nearly twice as much water as the recipe called for (the day was very hot, but also humid). Anyone else have this experiece? I also baked three loaves using the BBA's biga version and found the percentages in keeping with the recipe.

Your thoughts would be appreciated.

in search of the perfect crust and crumb

smiddlet's picture

Pain Poilane?

July 11, 2006 - 11:09am -- smiddlet

Has anybody attempted the Pain Poilane recipe in BBA? It might be my next project, but I'm a wee bit concerned about the size of the final loaf. I don't think I'll be cooking a 6 pound mich -- at least, I think that's the final mass. Anyway, any tips from any old salts? Thanks.

JMonkey's picture

Biga vs. straight dough Whole-Wheat Buttermilk Bread experiment

July 10, 2006 - 9:05pm -- JMonkey

I'm still not ready to write a review, but from my first hands-on experience with their work, I can confidently say that Laurel Robertson and her compatriots know a thing or two about whole wheat bread.

I started my foray into the Laurel's Kitchen Bread Book with their Buttermilk Bread, a loaf that they say "keeps well (when hidden)." It's true. These loaves are moist and delicious days later, but they're so deliciously sweet and light, they won't likely stick around that long.

I made two different loaves. For the first loaf, the night before, I took 30% of the flour and mixed it with the appropriate amount of water from the recipe and a bit of yeast to make a biga. The next morning, the biga was nice and ripe, so I took the remainder of the recipe, reduced the yeast from 1 tsp to 3/4 tsp, mixed it up and started to knead.


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