The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Stephanie Brim's picture
Stephanie Brim

No proofing basket? No problem. Heh.

voyager_663rd's picture

Watery (like batter) Spelt dough

August 31, 2012 - 9:37am -- voyager_663rd

I've been trying to find a spelt recipe that prior to baking, the dough looks like dough and not glutinous batter.

I found this one (amts are halved from original recipe):

6 C spelt flour

3 C water

1/3 C oil

1/3 C honey

1T Saf yeast

1T salt

Using Universal plus mixer, after having added all those ingredients, I still had to add another cup and a half of white flour (no more ground spelt at that point) and it was still like very glutinous batter.  I used a ladle and spatula to get it into the loaf pans.


claudiarana's picture

My hand kneaded recipe didnt came out good in my new spiral dough mixer.

July 22, 2012 - 3:31pm -- claudiarana

Hi there, im trying to get stared as a professional baker, so, after a year of doing everything by hand, i finally bought a spiral dough mixer, but something went wrong.

I was so excited and tried to make 6 batches of this recipe:

Sandwich bread

  • 319 gr white bread flour
  • 213 gr wheat flour
  • 18 gr dry milk
  • 1 egg
  • 250 ml water
  • 10 gr salt
  • 74 gr sugar
  • 5 gr dry yeast
  • 85 gr butter

And 85gr of flax seed hidratated with 85 of water.

abrogard's picture

How To Make A Dough Mixer/Kneader ?

July 21, 2012 - 7:37pm -- abrogard

We are working with batches of dough that fill a 20 litre bowl.  About 5.3 US gallons I think.  

That is as much as we can handle: mix up, knead.  It gets very stiff, pretty hard work.

So we'd like a machine but commercial machines this size cost thousands of dollars, it seems:

Breadhead's picture

Spiking dough - whats the point?

June 13, 2012 - 6:19pm -- Breadhead

What is the point of using both a wild yeast starter AND a commercial yeast in the same dough? If the commercial yeast is the primary means of fermenting and raising the bread, what is the benefit of the wild yeast starter addition? The same benefit as using any other pre-ferment? Any benefits specific to the wild yeast culture? 

Breadhead's picture

Retarding dough for multiple days

June 7, 2012 - 10:02pm -- Breadhead

Hi all -

So lately I've added an extra day onto my overnight dough retardation so that my sourdough loaves can develop more sour flavor. Worked fine. I'm wondering If I can push the envelope even further and retard the formed loaves for more time possibly 3 or 4 days. I know the dough still rises a bit in the fridge, although very slowly, but over the course of 3 days this could become significant and collapse the loaf. Does anyone know if this should actually be of concern? Is there anything else I should be worried about when retarding dough for this long?


keebs45's picture

NY Sicilian Pizza dough

May 2, 2012 - 12:59pm -- keebs45


Does anyone have a good NY Sicilian style pizza dough recipe?  I've had a craving and living in Boston I've only found a few close substitutes.  I figured it couldn't hurt to give it a shot at home to hold my over until my next trip home.  I know it's all about the dough, it needs to be thick and soft on the inside, a little crispy on the outside and most importantly it has to taste good. 

Thank you in advance!

javajavabug's picture

Biga to Dough Ratio

April 17, 2012 - 7:20am -- javajavabug

I was wondering, is there was a perfect biga to dough ratio?

I made an Italian bread, not ciabatta, and I felt like there might have been too much biga in it. In the recipe I used, the biga weighed 17 ounces, a little over half of the weight of the entire bread. The bread was overly chewy and a bit tough. I don't think I over kneaded it either. 

Is there a rule of thumb I should follow when making a bread with a biga?

Thanks so much! 

DoughBoyFresh's picture

Whole wheat flour sourdough power

     I just baked a new loaf with the help of my new oven thermometer. As it turns out, I've been baking at a seriously reduced temp up until now. This new loaf has all the toasty crust characteristics I was looking for for so long.  You could probably guess it's whole wheat. I do believe this added to the crust color and toasted tang. That whole wheat hullabaloo worried me wobbly, but I can say that it's a myth. What hullabaloo you ask? For some reason, people are always on about how the whole wheat bran will 'cut' up gluten and reduce dough development. Just like there is more than one way to skin a kitty, one doesn't need kneading to build gluten. I just retard the dough in the fridge for a proprietary amount of time. Only after this initial rest do I proceed to knead.



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