The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


peauters's picture

I've been lurking for a while, reading and digesting and I've been struck by how awesome the community is here and so I decided to start chronicling my new bread adventures.

My current bakes over the last couple of weeks have been:

  • The loaf from lesson one - this went down well with the missus, warm with butter.
  • Zolablues Cinnamon Rolls - These were amazing. Shared with a few friends. Didn't last 2 days!
  • Pretzels - These were ok, I definitely need to work on them
  • A couple of batches of Poolosh Baggettes from BBA, but shaped into smaller rolls. - These have been my lunch for the last couple of weeks. Awesome!
The current plan is to bake bread for my lunch, so I can enjoy some tasty rolls instead of dull shop board sandwiches!
I've started a couple of sourdough starters, which seem to be stumbling a bit. But hopefully they'll pick up soon so I can start one some sourdough rolls!
Anyway, Hi all! Hopefully I'll have some pictures in my next post.



jconsford's picture

Hello all, my name is Jonathan, and i recently (less than 2 months ago) started baking the bread at the restraunt i work at.  I am extremely excited to have this opportunity presented to me.  I started the first couple of weeks making somewhat dense dough using <-- that recipe.  the more i made the more open my crumb became, and now ive tweaked the recipe (shown below) to my liking.  I am now trying to figure out how long i want to retard the dough once made.  


100% hyration
3lbs flour
3lbs water 

1 1/2 tablespoon salt

3/8 teaspoon yeast

final dough:

3lbs ~10oz flour
 2lbs water
1 1/2 tablespoons salt

1 1/2 teaspoons yeast

also, i can't get it through my bosses head how important the "unbleached"  flour is, i was using bleached AP flour at first and then he finally got me some bleached bread flour, anything i can tell him to stress the importance of unbleached flour?

Epsilon's picture

Newbie's first loaves!

August 25, 2012 - 12:24pm -- Epsilon

This is part me showing off, part asking for input. :)

A bit about me - I've always enjoyed cooking, but just recently (as of a week ago) dove into bread-making for the first time ever when I bought a few packets of active dry yeast on a whim. I've made two batches, and I've got my third one retarding in the fridge. I've already bought a proper jar of yeast (rather than packets,) and I've got an attempt at cherry yeast water brewing in the kitchen at the moment.

... yeah, I'm kind of addicted already. ;)

LaurenAshley's picture

Sourdough Starter Questions

March 5, 2012 - 11:52am -- LaurenAshley

When it comes to sourdough, I'm a newbie. I have been baking bread for years but have always been intimidated by sourdoughs but I have decided to finally try. I started the process yesterday using SourdoLady's starter instructions (wheat flour and oj). Obviously I have quite a few days in front of me before I really have yeast growing, but I figured this is the best time to ask questions.

I generally bake whole grain breads, although I do occasionally make other loaves. 


joeg214's picture

Anadama 1st attempt... collapse?

September 1, 2011 - 6:00pm -- joeg214

I was stuck without power for 4 days following Irene... fortunately, the local library was open and they had Reinhart's The Bread Baker's Apprentice.  I've been reading it for a couple of days (by flashlight :) )  One of the first recipes I looked at was for "Anadama" bread and I figured I try it now that I've got power back.

Sheps's picture

Hello from Belfast, Northern Ireland!

June 28, 2011 - 5:41am -- Sheps

Hello all... just dropping a line to say hello from Northern Ireland! Anybody else from the Belfast area?

I've been hanging around the site for a couple of weeks now, and have definitely got the bread making bug. Even my fussy eater boyfriend is excited about the bread I'm making - hurrah for the Fresh Loaf!

All the best


Koyae's picture

Poolish -- First "Flight" -- Questions -- All-Poolish Loaf? Adjusting for Hydration after Soak, and, and....

December 20, 2009 - 3:56pm -- Koyae

'Just tried to do a sourdough loaf with presoak and had it end up /very/ doughy. I've been learning for a few weeks now because most commercially-available breads are absolute garbage health-wise, and the good stuff (from the farmers' market or frozen at the natural foods -stores) runs a good $6-per loaf. I'm determined to learn and not afraid of making mistakes (as you'll soon learn.)

Anyway, trial went something like:


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