The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Stephanie Brim's picture
Stephanie Brim

Baked Potato Bread Photo

There'll be a better write-up on my blog,, but I wanted to thank Floyd for a good starter recipe. I'm still working on modifying this one. I think that I have the general consistency of the bread down that I want, but I want a bit more tang. I think that there may have to be a sourdough component to really get it where I want it to be. But that's a completely new bread.

This is Floyd's recipe with a few modifications. The first is adding a bit more sour cream. The second was adding cheddar cheese instead of chives. The third is the addition of half & half in the dough and the mashed potatoes.

I think that getting a stand mixer will help me with this type of bread the most. I mixed for 8 or so minutes on speed 2 and then folded twice during the bulk fermentation, giving it an hour at the end to come to full bulk. The crumb is light, fluffy, and very tender.

I'm writing the recipe on the blog now. I wanted to share the photo because I'm so proud of how this one turned out. :)

ques2008's picture

forming dough into balls

March 31, 2009 - 12:31pm -- ques2008


Can anyone offer advice on how to roll dough into perfect balls?  I know it seems like a petty question as it's obvious, a no-brainer;  but every time I try to roll my dough into balls, they leave much to be desired. Either the balls have creases, lines, dents, and so when they get baked, they show these creases.  I'd really like to learn how to make perfect balls.  Anyone?  I find it hard especially when I have to make 3 small balls in a muffin cup so they come out like a bubble.

sharsilber's picture

Traveling with dough

November 19, 2008 - 9:45am -- sharsilber

OK - Crazy question, but I know that I will get some great feedback so here goes. I will be traveling by plane to Miami Beach, Florida from Baltimore, Maryland on Christmas day (Hooray!). I would love to bake my challah for my family and friends down there on Friday, but I dont want to mess up my host's kitchen and/or bring all my little helpful tools. I was thinking that I could bake the bread at home on Tuesday and carry it on the plane (though that would be bulky) OR - is there a way to make the dough, freeze it and then take it with me?

mcs's picture

the latest video from The Back Home

August 29, 2008 - 7:10pm -- mcs

The Fresh Loafers, This is the latest video where I'm working with some higher hydration (68%) doughs. Both of the breads are 'originals', and if you'd like to see the recipes you can probe around here for them or email me at the bakery. Anyway, I hope you like it. I decided to forego music this time and just add commentary. Nothing witty, strictly business.




ClimbHi's picture

Kneading by Hand

June 6, 2008 - 10:27am -- ClimbHi

Well, now that I've committed myself to artisan bread, I need to move up from making only two loaves at a time. I have a wood-fired oven that I only fire once a week, so I'd like to increase the load to make better use of the heat/oven space. My thought is to try to make a dough using 5# of flour + starter. That should make about 6 or 7 loaves, I guess.


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