The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


CountryWoodSmoke's picture

Cheap and easy built wood oven

January 24, 2012 - 4:01pm -- CountryWoodSmoke

Here's my wood fired oven I built last spring. I love using it, and have a blog on cooking and baking.

I make lots of my own bread, and have a favoured overnight sponge bread recipe I use.

Have a look at my build and see how cheap and easy it can be to have your own wood fired oven.




Szanter5339's picture

Yesterday was the Day of Hungarian Culture. The anthem's birthday. In 1823, this dayKölcse Francis finished writing the National Anthem.
On that occasion, a small village in commemoration was very nice. Poetry, music, schoolshow, presentation and taste of bread and cakes.
I'm very happy because it was a great success and was the tasty creations!
The girls cooked a delicious tea cakes. Was a nice ceremony.
  Thanks to the organizers!

pigskins's picture

Samsung electric oven - convection setting

January 9, 2012 - 1:02pm -- pigskins

Hi all, brand new here and can't wait to explore. Been getting into breadmaking and really enjoy it. My question is about my oven. It's a Samsung electric oven, a couple years old. It has a convection setting that the manual says is best for baking. However, when I set the oven temp for convection, it automatically drops is by 25 degrees. The manual says it does this on purpose for convection baking. So my simple question is, do I trust the manual or should I increase my baking temp by 25 degrees so the oven temp matches the temp the recipe calls for?

Thank you!!

Urchina's picture

ITJB Week 6: Polish Potato Bread (1/7/12 - 1/14/12)

January 8, 2012 - 6:01pm -- Urchina

After the excesses of the  holidays, something warm and comforting and thrifty like soup and bread sounds like a great dinner. We've had soup probably four times since the New Year already, and have a wonderful lineup for the next couple of weeks, as all of my cooking magazines seem to have taken soup as their mantra for January and February issues.

Ok, back to the bread. This just looked good. And I promise, promise, promise that I am going to improve upon my (as-of-now) deplorable batting average and actually post on this one!

Elagins's picture

Finally, I got the crumb I've been looking for, and it came about by accident.

To enlarge the crumb, I've been gradually reducing the kneading time, lowering the flour strength and increasing the hydration of my baguette doughs. Finally, I got it right on New Year's Eve, when we were having some friends over and decided that crostini would be on the menu. My wife and I were both very busy that day and I was in a rush to get the bread done, since one of our ovens went on the fritz the day before (naturally!) and so we only had one oven to work with and lots of baking.

To make a long story even longer, I mixed the dough (Giusto's Artisan Flour, 75% hydration, 2% salt, 1% IDY) in my KA and worked it under the paddle for about a minute, when the dough started coming together and the gluten clearly was forming. Without thinking, I put it onto my kneading board, and only when it was there did i realize that I'd intended to work it under the dough hook for another couple of minutes.  "Oh, well," I thought, "No time like New Year's Eve for an experiment." So I let the dough sit on the board and gave it four stretch-and-folds about 20-25 minutes apart.  The dough came up beautifully.

Handling it very gently, I scaled it to 225 g/8oz and let it rest for another 20 minutes or so before rolling it out and arranging the six loaves en couche for about 75 minutes of proofing. Oven preheated t0 500F/260C. I steamed the oven, slashed and loaded the loaves, then steamed again at 3 minutes, reducing the temp at that time to 450F/230C. Baked for about 10 minutes longer and got terrific oven spring, as the photo shows. What the  photo doesn't do justice to is the gorgeous yellow color of the crumb.

All in all, a very satisfying bake.

Next batch will be at 80% hydration, and I'll also see how other flours (i.e., Sir Galahad, Harvest King, La Parisienne) behave under these same conditions. Will keep you all posted.

Stan Ginsberg

crazyknitter's picture

help with ww bread - wheat gluten/dough enhancer -....?

January 3, 2012 - 4:40pm -- crazyknitter

I have been making a 100% whole wheat recipe that is really GOOD!  But, interestingly enough it calls for wheat gluten and dough enhancer.   My family likes it - I like it.  But, leave it to me to try to ask some probing questions.  With this recipe I get awesome gluten development hands down each and every time - no fail (made it well over 30 times).

Szanter5339's picture

This is me!

Pami és Micó játéka.

Szanter5339's picture

100 ml of water
175 g of yogurt
3 tablespoons oil
2 teaspoons salt
1 tablespoon sugar
1 tablespoon vinegar, 20%
700 g flour
30 g yeast
A sourdough made ​​yesterday.


140 ml of water
150 g flour
1 tablespoon oil
½ teaspoon salt
20 g of yeast

The inner diameter of 23 cm in Jena.
Height of 10 cm
The Jena ráborítani roof I could not, so I put baking paper on top so as not to burn.

shastaflour's picture

What would best serve us? Bosch or DLX?

December 26, 2011 - 1:25pm -- shastaflour

I know this is a question that has been bouncing around countless times on countless boards (because I've read A LOT of postings), but I'm still stumped -- and have to make a decision fast because of a very sweet thing my husband did.

For a little background, I've been baking our bread for almost a year now, after receiving (and being inspired by) a beautiful whole wheat loaf from a neighbor who owns a Bosch. We've been using a Zojirushi to do the hard work, though I take the dough out for its last rise and finish it in the oven.


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