The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Breads

Joe Fisher's picture

Retarding encirched loaves?

November 22, 2006 - 6:22am -- Joe Fisher

I'm making a cranberry walnut bread for Thanksgiving, and won't have time to do the whole process tomorrow.  The dough contains eggs and butter - can I still proof and shape it tonight, refrigerate it and bake it tomorrow?

 I've done this with straight doughs before, but never an enriched dough.




JMonkey's picture

Good Bread is Back author judges NYC baguettes

November 21, 2006 - 12:50pm -- JMonkey

A well-written, funny and, sometimes, brutal article in New York Magazine in which Cornel Professor and French bread expert extraordinaire judges NYC baguettes.

A snippet:

You don’t invite Steven L. Kaplan, Goldwin Smith Professor of European History at Cornell University and the world’s preeminent French-bread scholar, to a blind tasting and not expect the crumbs to fly—which they did, all over the wall-to-wall carpeting. “Jesus!” exclaimed the professor, having barely crossed the threshold. “Some of these breads are ugly.” It is that brazen frankness, that instinctively critical faculty, that has improbably won this Brooklyn-born bon vivant legions of fans in France, where he lives part of the year, and where the government, in its chastened gratitude for his missionary baguette zeal, has twice dubbed him Chevalier of the Legion of Honor. To test his mettle—and our town’s best baguette efforts—we assembled a baker’s dozen, all of approximate freshness, and subjected them to Kaplan’s rigorous system of evaluation.
nona_face's picture

I made my very first Rye loaf today, and it turned out wonderful! I used a recipe from "The Practical Encyclopedia of Baking", which someone let me borrow. The bread turned out moist and not too heavy which has been a problem with some heavy grained breads.

Anyway, the only changes I made to the recipe was to do it all by hand- without a bread machine or mixer. I prefer the way completely handmade loaves come out. The rise is usually better and the taste is extremely superior.

Here is the recipe, as well as pictures should any of you like to try it out =)



3 cups Whole-wheat flour

2 cups Rye flour

1 cup unbleached, enriched flour

1 1/2 teaspoons salt

2 Tablespoons caraway seeds

2 cups warm water

2 teaspoon active dry yeast

2 Tablespoons molasses*

1. Put the flours and salt in a bowl. Set aside 1 teaspoon of the caraway seeds, and add the rest to the bowl.

2. Put HALF of the water in a bowl with the yeast, let sit until frothy.

3. Mix yeast mixture and molasses into the flour mixture. I used my hands to mix until it was shaggy.

4. Knead for five minutes or so until it is smooth and elastic. It is a heavy bread so the texture will be slightly grainy. Let rise until doubled.

5. Divide dough into two pieces and roll into two 9 inch logs with slightly flattened tops. Place on a greased baking sheet or stone. Brush lightly with water and sprinkle with the remaining caraway.

6. Cover and let rise until well-risen (app. 40 minutes) Place in a preheated 450 degree oven and bake for 30 minutes until they sounds hollow.

* I used unsulphured, organic black-strap molasses. You probably could use regular molasses, but the flavor might be slightly different.


Valerio's picture

Porto's Bakery - Burbank, CA

November 19, 2006 - 1:35pm -- Valerio

A great bakery in Burbank, California (Los Angeles) is Porto's. 

Porto's has been a staple in the city of Glendale for decades but parking there is a nightmare while the newly opened store in Burbank has plenty all the time. I love their sourdough bread loaf (crusty, nutty subtones) while my wife likes their cuban bread, however pretty much anything in the store is great, from breads to cakes and sweets.

Their website is located here:

JMonkey's picture

Fun article on the NYT bread buzz

November 15, 2006 - 6:19pm -- JMonkey

Here's a fun article in the Atlanta Journal-Constitution about the massive Internet buzz around the NYT no-knead bread technique.

Here's the top of the article:

Lonelygirl15, have we got a link for you.

The latest sensation burning up bandwidth throughout the wired universe is not an actress with a webcam, an incautious politician caught on video or a raunchy cartoon, but a recipe for bread.

Last week, New York Times food columnist Mark Bittman published the recipe, "No-Knead Bread," which he adapted from Manhattan baker Jim Leahy. This unusual recipe, which Bittman deemed "revolutionary," confounded many notions of baking.
UnConundrum's picture

Hi form Pennsylvania Dutch Country

November 10, 2006 - 6:38pm -- UnConundrum

Hi. Just want to introduce myself. I'm Warren and I've been trying to learn how to bake bread for about 30 years. My efforts got a good push about two years ago when my son paid my way to one of the King Arthur professional classes. I enjoyed that so much, I attended the 2nd class as well where I met James MacGuire and learned about no-knead baking. This isn't like the threads that have been passing around, but involves folding the dough every 20 minutes for an hour, and then letting the dough rest for 2.5 hours. They you're off and running. I credit James, and not myself, but there is not a bakery my side of Philadelphia that has better baguettes. The system just works so well. Since then, I've experimented with some more recipes using the "no-knead" method, and all turn out great :)

cognitivefun's picture

New York Times article on slow rise bread baked in a pot!

November 8, 2006 - 8:50am -- cognitivefun

The New York Times had a great article by Mark Bittman on making bread



1. Use a very hydrated dough


2. Use only a small amount of yeast, 1/4 teaspoon


3. No kneading


4. Rise at cool room temperature for 18 hours and fold a few times at the end


5. Proof for a few hours



Subscribe to RSS - Artisan Breads