The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Breads

Wayne's picture

 With floydm's assistance, I think I finally figured out how to post pictures.  Hope this one posts ok.  This recipe is courtesy of "Artisan Breads" featuring Kossar's Onion Bialy's.  Thanks Floyd for your help.

country-arts's picture

Hi everyone, I teach bread-making classes, and have really enjoyed making Pain a L'Ancienne.  The flavor and texture is like nothing I've ever tasted.  How long have you found to be the best rising time after shaping/before baking for the biggest holes?  In Reinhart's book, he gives no rising time - it sounds like anytime after you shape the baguettes up to an hour later?  Let me know, any of you out there with experience.  Thanks & Kind regards 

anawim_farm's picture

Please share your experiences or experiments working with your favorite whole grain recipes.  What are your flour percentages, grain content and recipes for your favorite breads? I started baking sour dough wheat and rye breads and would like to try baking with multiple whole grains.

These photos were an experiment this weekend working with multigrain dough. A yeast and unbleached bread flour Poolish later combined with a mix of unbleached , whole wheat, Oat Bran, Rye flours and milled flaxseed.  Also added to the loaf were tamari roasted sunflower seeds, toasted sesame seeds and rolled oats.  The crumb was surprisingly light and flavorful, the crust was crispy with a nutty flavor that was accentuated by the tamari oil and browned sesame seeds.

sosdogs's picture

How to use the Magic Mill DLX properly to knead????

January 9, 2007 - 12:02pm -- sosdogs

Can anyone help me with the correct way to use the Magic Mill DLX to knead?  When researching to buy it, it was touted at closest to hand kneading when using the roller and scraper. For me, the dough just sticks to the roller and spins around with it. No kneadinig goes on at all! I've contacted Magic Mill and they say for under 8 cups of flour to use the dough hook, but all of their literature and everything on line says the opposite. I don't know how to use this $500 machine and it was a waste of my money. Can anyone give me some advice to stop the dough from just spinning with the roller? I'd appreciate it. Alternatively, anybody want to buy a virtually unused Magic Mill DLX 2000???? :-))

pumpkinpapa's picture

How big is a batch?

January 9, 2007 - 6:58am -- pumpkinpapa

I have read so many pieces about this bakery or that where they say this oven makes so many batches over a certain period or this bakery holds the record for consecutive batches...

So, having not been trained by a school or a professional baker, how big is a batch? Is it 2, 10, 20 or what? For me 10 loaves in a row at 2 pounds each was a great workout kneading but the time really flies when you are having that much fun!


Happy baking!

tony's picture

Hungry Ghost Bread, Northampton, MA

January 7, 2007 - 12:44pm -- tony

My favorite local-to-me bakery is Hungry Ghost Bread on State Street in Northampton, MA. All their bread is made by hand with sourdough culture, organic flour and filtered water, and baked in a huge wood-fired oven. Well, made mostly by hand: there is a large and noisy dough mixer to bring together each 75-lb. batch of dough. From time to time there are dynamite cookies and pastry goods in addition to a variety of excellent bread.

Some photos and a write-up from the fall of 2005 is available at . Hungry Ghost is an interesting place to hang out briefly whole choosing which bread to buy. There's often John Coltrane of Bob Dylan music filling the space, and the weekly bread schedule usually has a poem by lead baker Jonathan Stevens printed on the back. Stevens and Cheryl Maffei are the proprietors, ever-ready to explain their wares or comment on the passing scene.

haroldsbread's picture

Pricing your bread for market

January 6, 2007 - 11:14pm -- haroldsbread

Harold's Bread ®, Bakery - Chuck Wagon
F o o d S e r v i c e And/Or B r e a d P r i c i n g F o r m u l a s
by Harold B. Camara

B r e a d P r i c i n g F o r m u l a

Price (COST OUT) Your Foods (Baked Goods) Products (i.e.: COSTING).
Scientifically compute the exact cost of all:

Containers (Bread Bags, Labels etc.)
Shipping or delivery, plus an estimate of the
Utilities (gas, electricity). Then, add your
Labor (what it would cost to hire someone to do the job). 

Establish Your Wholesale Food Price(s).
After you have established "Costed-out" (computed) your food cost (STEP 1 above) Add the total cost of your baked goods (foods) and then DOUBLE The Result.


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