The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Szanter5339's picture

So bake the bread.




Szanter5339's picture

350 ml of water
3 tablespoons oil
2 tablespoons cornstarch FLOUR
1 tablespoon vinegar (20%)
3 teaspoons salt
1 tablespoon powdered sugar
800 gram flour
20 grams of yeast

In yeast +
Preparation of yeast, 1-2 days before cooking.
140 ml of water
150 grams of flour
1 tablespoon oil
½ teaspoon salt
20 grams of yeast

Mike Como's picture

ciabatta bread

December 5, 2011 - 1:44pm -- Mike Como

Just made my first loaves of ciabatta bread this afternoon and was very very pleased with everything.  One thing I noted is that most of the larger holes that make the crumb typical of ciabatta almost all ended up at the top of the loaf, while the smaller holes all ended up at the bottom.  I'm wondering if this is just not enough folding before the final proof before baking, or there is something else going on.   Any help is greatly appreciated. thanks

MNBäcker's picture

No decent crust on French Bread

December 4, 2011 - 11:34am -- MNBäcker


I finished my WFO earlier this fall and am baking in it now. Breads are great and sell faster than I can bake them, but I encountered one particular issue:

I seem to have a problem gettin that nice, crispy crust on my French Bread. I am told that with my Whole Wheat or even Whole Wheat mix, the crust usually gets softer after the loaves cool off, but I'm a little disappointed that even the French Bread (Reinharts recipe, made with Sam's Club high-gluten bread flour) gets soft after it cools off.


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