The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


John Ambrose's picture

Optimum Proof Temperature

November 15, 2009 - 3:12pm -- John Ambrose

My starter will celebrate his first birthday next month. It seems to be very robust, however two issues have plagued the process since starting. These issues are flavor and proofing, which may be related.

Process overview:

Flour (KA Bread) 100%

Water 65%

Starter 20% (have varied the hydration levels from 50% to 150%)

Salt 2%

Autolyse 20 min, add salt, first rise 2hrs, strech and fold, another 2hr rise, strech and fold, preshape, overnight in refrigerator, warm up then shape with final proof up to 3hrs.

madzilla's picture

Question about bread flavor/texture

August 14, 2009 - 8:38am -- madzilla

Greetings my fellow loafers ;-)

I have been struggling with my white sandwich bread recipes lately.  I have tried SO many different combinations in my recipes (bread flour, regular flour, vegetable oil, butter, crisco butter flavored, crisco regular, wheat gluten, dough enhancer, organic brown sugar, and the list goes on).

phxdog's picture

Mesquite Flour?

June 19, 2008 - 2:40pm -- phxdog

June is one of the two months out of the year here in Arizona for harvesting mesquite pods. These are often used in place of hardwood chips to smoke meats, AND to grind into flour. The pods make a rather sweet flour (no gluten, obviously). I've read that a tablespoon or two adds a distinct flavor to breads. I have never tried this flour in a bread recipe (yet). Has anyone every tried mesquite flour? I think I'll try it tonight . . . I'll let you know.

Phxdog (Scott)


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