The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Half Baked's picture

First attempt at making Baguette with Poolish didn't come out too well...

April 8, 2013 - 7:19am -- Half Baked

Hi all, I found this site not long ago and it’s been nigh on invaluable after I recently got into baking. The tips and recipes have all really inspired me, and I have been happily experimenting away with different flours and types of bread for the last couple of months. I tried to test my abilities and learn some new skills over the weekend by using making a French Baguette using a poolish, and it failed and I’m really not too sure why, I was wondering if you ladies and gents had any suggestions as to where I went wrong?


Aberdeenshire Quine's picture

Can anyone help me with a question about making dough in a Panasonic, please?

February 25, 2013 - 12:39pm -- Aberdeenshire Quine

I've always baked a wee bit of bread- one fail safe recipe, basically- but I was away with friends at New Year and they made wonderful bread, so I've bought a couple of books and have got stuck in.

danthebakerman's picture

High-Hydration Dough and No Big Holes

January 11, 2013 - 10:54am -- danthebakerman

My name's Dan, and I'm a relatively new baker. I love baking bread, and I can bake Challah, Brioche, Whole-Wheat, Rye, and other various breads with relative ease. (Mainly because they are easy.) However, everytime I try to make a loaf of bread (a baguette, boule, sandwich loaf, whatever) with big holes, I get none. 


A few of you have suggested that I look at "DonD" recipes, in the past few days I have made a batch of "Baguettes a l'Ancienne with Cold Retardation". 

VonildaBakesBread's picture

Dough bubbles

December 28, 2012 - 9:40pm -- VonildaBakesBread

Okay, I have been having "problems" when I make bread enriched with dairy. I get these huge air bubbles as the dough rises and during proofing. I just pop them before putting them in the oven. Wondering why though.

Also, my Lauren's Kitchen Featherpuff the other day bubbled like usual. When I took it out of the oven, the crust was puffy. After it cooled, though, it was not puffy, just a titch wrinkly, and the bread was wonderful.

So what's up with all the bubbles?

Leslie B's picture

Dough- freeze or refrigerate for baking later?

December 27, 2012 - 8:04am -- Leslie B

I've only made bread straight through.  I have 2 questions about prepping dough and baking it later:

1) What are the stages for baking bread during a work week?  Is there a way to break it down to do what ever needs to be done in the morning and at night?  I just got a KA pro 600 and am thinking of trying to make bread during the work week as I want to get my practice in. 


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