The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Stephanie Brim's picture
Stephanie Brim

 Trial One

First up: the Failure.

They were completely sourdough, but something wasn't quite right. They got a bit too puffed. I'm thinking that the fact that I let the dough come back up to room temperature had something to do with that. I should've boiled straight from the fridge, then baked. It could also be that I didn't get them stretched out quite enough, either.

The taste, though? Perfect. Exactly what I want.

Second: the Success.

This is another basic sourdough rye. No caraway, no sugar...just flour, salt, water, and starter. No complaints. Time to get out the mustard. Or maybe the corned beef...

Just to show that I've been baking. Not neglecting my hobby this week. :)

Stephanie Brim's picture
Stephanie Brim

So here we are...baking again. Thank God. Seriously. Grocery store bread really does suck. Eating that crap through my entire pregnancy almost killed me. Since the bouncing baby boy is now sleeping a lot better than before, baking once again commences.

Eric's Fave Rye

This was a riff on Eric's Fave Rye. I forgot the sugar and caraway so it isn't really right. I plan on making it again.

My Daily Bread

This was my final formula for my everyday, I-need-something-tasty-that-I-can-be-lazy-with bread. The write-up on my new and improved blog is on my new and improved blog.

Next up I'm hoping to tackle San Joaquin Sourdough and some bagels. All this week.

Maybe a little too ambitious?

Bixmeister's picture

First Ciabattas 2010 on Kamado Smoker

January 3, 2010 - 11:13am -- Bixmeister

I just baked my first breads for 2010.   I hope all on the forum had a great year and holiday season.

Rather than labor through uploading etc.  I thought I would post a link to a forum that I just posted to.

Here is a link to my baking effort.



svirden's picture

Hi from Alaska...a newbie with a question

December 26, 2009 - 7:46pm -- svirden

Hi from Homer!

I've recently lived on a sailboat and expect to do so again. This means I NEED to be a bread baker. My husband bakes lovely bread in the galley oven. I started last winter and have really been enjoying it, though I've thus far limited myself to a wheat bread recipe that we love and prefer for our standard toast and sandwich bread (it's supposedly the Pepperidge Farm recipe). I plan to experiment more with vital wheat gluten and the recipes in a recent Mother Earth News. My goal is to develop a repertoire of a half dozen great breads that:

Stephanie Brim's picture
Stephanie Brim

I have a problem. Admitting that you have a problem is the first step to recovery, right?

So here I am, 7 weeks after giving birth to a wonderful baby boy...and I have 12 loaves of bread in various stages of becoming tasty, crusty goodness.

I am not a professional. I do not have one of those nice ovens that will fit all this bread. I have no couche for the insanely wet rosemary potato bread other than the piece of thin natural linen that I picked up at the fabric store for half off. I have to bake loaves 3 at a time, part of the time on a half sheet pan, so that they all get done at the right times.

The smell wafting through my house, though...heaven. Really. The smell of bread baking makes up for the hours of hard work I've put in over the last 24 hours.

Really, the hardest part was making the dough last night. My husband works second shift, meaning he's gone from about 2:30 until about midnight, so during the time I was mixing up doughs I had both kids to take care of, some laundry to do, dishes to keep up with, and dinner to make for Rinoa and I. Not only did I get everything done, but I figured I'd have time to do not only the baked potato and rosemary potato breads that I planned to take to Christmas as gifts, but also a loaf or two of real gingerbread to have with lightly sweetened whipped cream.

I think I've renewed my confidence in my ability to successfully multitask. I quit baking while I was pregnant because I was afraid that I wouldn't be able to spend enough time with my daughter after having the new baby and that she'd be forever scarred by my inability to play with her constantly. I can't believe I thought that now, but pregnancy does strange things to you. I now know that I can do my baking, which is something I do for myself as much as to provide my family with the best food possible, and still not neglect my family.

I have to admit that this crazy baking spree was most likely not the best way to reacquiant myself with my rational mind.

I'll share pictures when I'm done. Just thought I'd share my brain today. :)

Glacrwlf's picture

Petalite baking stone?

December 16, 2009 - 10:56am -- Glacrwlf

Has anyone ever heard of the mineral called "Petalite"? It's a lithium feldspar that, when used to bake, radiates infrared rays that exceed that of a stone oven. It's supposed to create really good bread! I watched "Yakitate!! Japan" to find that out. Can I really use it in clay, and more importantly, can I use it to make a mold with volcanic rock? Please help me!

gardenchef's picture

Hi All
Gardening Season in New England is just about over (a few herb plants left that I can use) and now onto Baking! We'll be focusing on breads for the next few weeks. Always happy to post recipes if anyone is interested, just let us know.

You'll see the profile photo of myself with my sweet apprentice! I'm thrilled she has expressed interest in good old fashioned home baking. There is NOTHING like baking from scratch. The aroma fills the house, everyone walks thru the door and can't help but smile and express interest in what that great smell is..and the loaves are magically gone!

We'll post photos along the way. Making Country White Bread at the moment. The family fav from way back when my oldest, now in college, was a toddler. I had gotten away from baking for some years with all the activities and fun family adventures that kept us very busy, I'm thrilled to be baking's is almost meditative.

I have so many stories to tell in future blogs. My mom-in-law has been a wealth of knowledge regarding the baking that her older sister and mother did back in the day. Will tell, promise.

God Bless and Merry Christmas...just around the corner now. I want to appreciate every moment of every day.

turosdolci's picture

You ask, what could be more decadent, and I say absolutely nothing. Cartellate are traditionally made during Christmas. They are traditional Pulgiese fried pastries, filled with roasted almonds, honey, spices and chocolate.

They are a holiday cookie and although mostly made at Christmas time, they are our star dessert on our Thanksgiving table. They just seemed so suited to a beautiful Thanksgiving dessert table. 

These cookies are a labor of love and not easy to make, but the good news is that you can place the shells in a brown paper bag and keep some for Christmas. 



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