The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


jennyloh's picture

I have a question on the use of old dough.  I read somewhere that we can freeze old dough,  which I did to mine, probably about 14 days old. Now I'm taking out to use to try out on my Polaine de Champagne again. 

I took out from my freezer and refridgerator to defrost, not counter top. It looks like the yeast is still active.  Am I doing this right? should I have just defrost it within a short period and use it?  The colour and smell still stays good.

I saw a discussion on refreshing the old dough.  Can I just use it as it is,  throw and mix into my dough or I should at least refresh it first?

abrogard's picture

Doughs Suddenly Won't Rise - Could Flour Be Bad?

December 30, 2009 - 4:09pm -- abrogard

I've been baking successfully for a few months now, french bread with packaged dried yeast, one loaf every weekday.

Thought I was turning into an expert.

Suddenly my doughs won't rise. No matter how long I leave them.

And they don't suddenly explosively rise and fall down again while I'm not watching. They don't rise. At least as best I can judge.

I've proved my yeast and it is excellent, works no problem.

The ambient temperature around here recently has been usually better than 32C - 89F.

tc's picture

problems getting dough out of bowl

December 4, 2009 - 1:26am -- tc

Hi everyone. I'm having trouble getting my dough out of the bowl/container without it sticking a great deal, despite spraying with Pam or greasing with butter. I think it's degassing my precious dough (I make pain a l'ancienne) and leading to less full baguettes. I usually let the dough rise in plastic tuperware containers. Any tips for how to solve this? Thanks!

Tom the Family Baker's picture

Primaver bun recipe?

November 15, 2009 - 1:31pm -- Tom the Family Baker

I'm up in British Columbia, Canada. We have a grocery store chain called Superstore. Their bakery sometimes produces a Primavera bun which my family fight over! It has cheese and peppers, onion, garlic and oregano. My breadmaker (B&D2300) has the most pathetic recipe book ever and I've had no luck finding a decent dough recipe on the internet (half an hour of searching). It's amazing how many recipes don't tell you how big a loaf it makes.

JoPi's picture

Here is a short Pizza Baker video titled "Naturally Risen".  I received it from  Enjoy!

acuthbert's picture

What consistancy should the dough be before kneading?

July 18, 2009 - 3:35am -- acuthbert

Hi there, I'm fairly new to bread making and bake bread by hand. I keep hearing about the perils of using too much or too little water in recipes, however I can't quite find anyone how can give an accurate description of what the dough should feel like if it's right. I'm talking here about a standard sandwhich loaf.

PeterPiper's picture

Retarding Dough How-To

June 29, 2009 - 8:26am -- PeterPiper

I had great success with overnight retarding of my ciabatta dough.  The flavor was sweet and nutty, the crust turned to a beautiful golden brown, and I got great big holes.  I thought that trying an overnight stay in the fridge for my rustic bread would yield similar results.  But I tried it this Saturday and my dough ended up with small uniform air pockets, and lacked in the rich develoepd taste of the ciabatta.


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