The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


grhumphries's picture

Need help to make my bread fluffy

January 4, 2011 - 2:33pm -- grhumphries

Hi everyone,


I've only recently started baking bread, and was given the following instructions/recipe:


4 cups  warm water  +  8 Tbs sugar  + 3 Tbs yeast  <- let rise for ~ 20 - 25 minutes

Mix with:

4 cups white flour + 2 cups wheat flour + 2 tsp salt + 1 cup sugar + 1/2 cup melted butter

Let this "sponge" rise for ~ 30 min

knead in ~ 4 - 5 cups flour (1/2 white, 1/2 wheat)   - knead for ~ 30 minutes

Let rise for ~ 1 hour

davidcwilliams's picture

Blown out loaf

November 24, 2010 - 10:11pm -- davidcwilliams

Hi guys,

I just learned the term 'blow-out' and I believe that is what happened to me this evening.  I am hoping someone can look at these two pictures and tell me where I may have gone wrong.


Thanks in advance.




100% AP flour

58% water

17% peak sourdough starter (100% hydration)

2% sugar

1% salt



Hydration of final dough: 61%


Kneaded for 15-20 (by hand)


First Rise: 100%

Second Rise: 75%



jrudnik's picture

AB&P Brioche Help

October 17, 2010 - 1:36pm -- jrudnik


This weekend I decided to try some AB&P Brioche. I have made Brioche from Tartine before, and assumed this would be fairly easy, as it appeared to be less labour intensive. So I mixed the dough last night, put it in the fridge and shaped around 11 o'clock this morning. The only problem is, they have risen just barely or not at all. I am making 1 loaf in a standard size pan with 2 lb. of dough. Should I let this keep rising? Criticism is accepted!


knud's picture

I got myself into a bit off trouble trying to change my e-mail address, instead of changing, could not figure out how that is done, I opened up a new account tried to unsubscribe from my original account no luck am afraid I do not understand the English used, why not have a simple unsubscribe link

Take care



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