The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Daan's picture

Bread vs The Fundamental Techniques of Classic Bread Baking

February 22, 2013 - 10:01am -- Daan

I have both excellent books: Bread (second edition) by Jeffrey Hamelman and The Fundamental Techniques of Classic Bread Baking by the French Culinary Institute.

Oddly enough: the breads I make from Hamelman turn out te be always a big success. Of course, sometimes after the second try but the work, they turn out well.
My breads from FCI never work... I have the impression the doughs are always too wet. Even when the overall formula is almost identical!

JeremyCherfas's picture

Hello again.

Quite by accident, I happened to stumble across this film from Belgium, made in 1956. I enjoyed it, and maybe you will too.


Urchina's picture

Any Belgian bread bakers out there?

July 6, 2010 - 11:22am -- Urchina

Twenty years ago, I spent a year in northern Belgium as an exchange student. Over the intervening years, I've been able to find or replicate most of the foods I loved there, but I cannot for the life of me find a good whole-wheat daily bread like the one our local baker made. I ate it with Gouda every day for a year and miss it so much. Now I can get the Gouda just fine, but the bread is missing. I suspect that it was not a 100% whole wheat bread, but a "light" whole wheat bread with some white flour, based on the texture of the crumb and the lift it had. 

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