The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


smartdog's picture

Decided to bake a cake today, along with my weekly rye bread. :)Here is the "Chocolate Double Layer Cake"
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And it's Rye Bread day:
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And I keep wondering why I've gained 15 lbs. in a year!!! UGH

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Najica's picture

Bread whitout Yeast

August 22, 2007 - 6:02am -- Najica

Hello! Anyone that knows an easy 14recipet of a Bread whitout Yeast? couse i don't have yeast at home normally xD would be happy to get a 14recipet whit out "wierd" stuff in it xD couse i live in sweden, so yeah, Hope you know something like that ^.^ (ah,sorry for all the smilyes but i'm used to making them in post so umm..yeah >.<)

zainaba22's picture

Ulrike (Küchenlatein) will host BBD #03, and she is asking everyone to make a sourdough-leavened bread, preferably rye.

it is my first time baked bread with starter and rye , my bread came out great!

My first starter

756 g rye starter.

2 cups cup dried dates.

2 Tablespoon Anise seeds.

4 cups  white flour.

1 2\3 cups whole wheat flour.

1 2\3 cups rye flour.

2 2\3 cups water.

1 teaspoon salt.

2 Tablespoon olive oil.

1)In the bowl of mixer, mix the flours, dates, Anise seeds, water, and starter until just combined, about one minute.

2)Allow the dough to rest for 30 minutes.

3)Add the salt and oil and continue mixing about 4 minutes.

4)Cover and let rise for 1-2 hour.

5)Divide dough into 2 pieces.

6)With lightly floured hands, shape each piece into a rough oval.

7)Cover loaves loosely with plastic wrap and let rise for 1 hour.

8)Bake at 400 for 30-40 minutes.


rustica's picture

Poolish question

July 6, 2007 - 7:39am -- rustica


I made a poolish following the Peter Reinhart BBA book last night in the hopes of making a ciabatta this weekend. However, before the poolish was quite done rising, I fell asleep, and it fermented for about 11 hours. :((  Is my poolish toast now? or can I still  use it in a ciabatta?

Any ideas?


Cooky's picture

Alternative to the windowpane test

July 2, 2007 - 3:32pm -- Cooky

Just came across this suggestion for checking on whether your coarse wholegrain dough is properly kneaded, in cases when the traditional windowpane test won't work.

"Use your thumb and forefinger to pull up a piece of the dough about an inch above the dough surface. If the dough holds the pinch and stands in a little ridge without springing back, it is fully kneaded."

I don't believe I've heard this one before. Anybody else using this technique?

alaskawill's picture


June 27, 2007 - 11:50pm -- alaskawill

Here at Brigitte's Bavarian Bed und Breakfast we serve 2 kinds of sourdough breads: a spring wheat and one rye.

When the starter is big enough to ad the flour, spices, salt, beer, and nettle, after mixing the dough rises in the sauna -

then gets transfered into 3 cast iron pots to rise one more time befor baking in the oven for 2.5 hr.


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carltonb's picture

Pictures Needed

June 14, 2007 - 7:16am -- carltonb

In an effort to update my curriculum for my students I am in need of some pictures of bread.


What I am looking for are traditional/artisinal bread pictures that show a standard look for bread.

 If I want to look at a Miche, baguette, pain de mei, etc  it will show the traditional shape and score marks. I have searched many "French" bread sites with no luck. I remember seeing one that came through the RSS Feed once but can not find it again.

 Can anyone be of help.




Carlton Brooks CEPC, CCE 

JMonkey's picture

A helpful tip that originates from recent experience

June 14, 2007 - 6:19am -- JMonkey

When your family is out of bread, and you decide to bake up a loaf in the evening when you get home from work, and you didn't sleep particularly well for the last five nights because your wife is 3,000 miles away house hunting, and you put the bread in the oven at 11pm, and you sit down on the couch to read a book while it bakes ...


I'd include pictures of the poor blackened loaf if my wife didn't have the camera. But talk about a crispy crust!!! (too bad it's inedible ....)


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