The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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. 

MNBäcker's picture

Bench Res Covers?

November 29, 2012 - 1:27pm -- MNBäcker

Hi, All.

Quick question: what do you use when you need to let your dough rest on the bench for a while? I've used floursack towels, but don't like how they dry out the dough. I will scale and round my loaves, then let them rest for 10-20 minutes. During that time, it would really be best if they're covered, but I don't want to have to deal with plastic sheets (they'd have to be food-safe, anyway).

Is there a better fabric available that would keep the dough moist, not stick and be easy to handle and store?

Thanks in advance,


ChrisinMO's picture

Best stand mixer in $200-300 range

November 26, 2012 - 4:49pm -- ChrisinMO

Hi, I have been reading and learning since joining a few months ago. Now I have a question for you folks:

My wife's father has offered to buy her a stand mixer in the $200-300 price range. I realize that this is pretty low on the scale, especially if we're talking about kneading much dough. Still, she wants to know what is the best value, in you opinions, within those limits. If you can please explain your reasoning, it would help us. Thanks very much for your help.

By the way, he insists on buying new and probably online as he doesn't get around much anymore.

Stephanie Brim's picture
Stephanie Brim

The last few weeks have sucked TREMENDOUSLY around here. Good bread is how I cope. In order to stop the current round of chaos that was the wind down for bedtime last night, I offered to the kids that we should mix up dough.

400g flour

2 pinches of yeast

8g salt

300g water

I wanted a wet, tasty dough that would be ready in time for dinner the next day. I woke up today and at 3 or so punched it down and shaped it. A couple hours later I put it in the oven. Half an hour at 425 later, this is what I pulled out of the oven:

The loaves are almost round. ROUND. Can't believe it.

Basic things can make you so happy.


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