The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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.


DoughBoyFresh's picture

Welcome to Dough Boy Fresh's Fresh Bread Blog!

I've recently started baking bread, and I've got my fourth or fifth loaf in the oven as I write. The following are some of my bread's. I've included a pie because the crust turned out very well. If I don't say so myself.

This here is my first loaf ever. It had some problems needless to say. But hey, I'm gettin better.


This is my second loaf. I actually used some old wine yeast in this one. It wasn't as sour as I would have liked, but that starter has potential. I put some garlic in it. Look at that crumb, and tell me you don't like it. Only main flaw was underproofing.

This is that pie I promised. It was lemon meringue. I used all butta baby in the crust and it turned out great. The water in the meringue condensed a bit though.


Well, that's it for now. I'll post my newest loaves as I get around to it.

MNBäcker's picture

Rehydrate dried Rosemary?

March 8, 2012 - 6:45am -- MNBäcker

Hi, all.

So, I have been baking a couple of batches of Rosemary-Olive sourdough. Overall, I'm pretty happy with the results, but I have one slight problem:

the Rosemary flavor is barely noticeable in the bread. I think I used a pretty good amount of fresh Rosemary already, but I could of course increase the amount. The problem I will have is, that when I get to "production stage" and make a dozen loaves or so at a time, I'd need a bush of Rosemary every week - that doesn't sound very sustainable.

MNBäcker's picture

Dried vs. fresh Rosemary

February 8, 2012 - 10:36am -- MNBäcker

Hi all.

I'm getting ready to make a Rosemary Olive Sourdough and I'm trying to figure out the best way to handle the Rosemary part. I bought a small plant for the windowsill and would love to use it fresh, but there's a chance I will end up making these 12 loaves at a time, and I don't think the plant would give me enough. Will dried Rosemary give me the same results? What's the best way to incorporate the dried herb? Do I need to rehydrate it somehow first?

Any advice would be greatly appreciated.



kathleenmolony's picture

Keeping my Artisian Bread Fresh

January 10, 2011 - 8:47am -- kathleenmolony

Hello to All,

Started making artisian bread several months ago after reading, Artisan Bread in 5 Minutes". Love it and now would like expand my horizons. My problem is that the bread dosen't stay fresh like when you first made it. It seems like it's a one serving bread. What am I doing wrong.?


Paddy the Baker's picture

Brown Bread

December 7, 2009 - 2:48am -- Paddy the Baker

Hi there 

this is all new to me, I have just started baking an Irish Brown bread, it contains, whole meal flour, Bran, wheat germ, treacle and milk. It tastes great and i have started to sell it into local shops in Sydney, i just need to know how long i can expect it to stay fresh and should i be doing anything to make sure it stays fresh for longer. Thanks.

Glass-Weaver's picture

Suggestions Please: Bread for 5-day Rafting Trip

August 11, 2009 - 12:40pm -- Glass-Weaver

I'm going on a 5-day river trip with a group of 14 people.  There will be two transportation days prior to getting on the river.  So...I need a bread that will stand up to 7-8 days of storage in hot conditions, and that can handle the rough treatment of being bounced around in a dry bag (a dry bag is like a back-pack that will not allow water inside.)  We plan to make sandwiches, but the bread doesn't have to be sliced loaves.


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