The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


BSquared18's picture

Can't Get a Rise Out of My Whole Wheat Bread

September 13, 2008 - 1:36pm -- BSquared18

Hi,My wife and I recently started on the South Beach Diet, so I wanted to find a recipe for a bread that follows that diet (i.e., whole wheat flour and no sugar). I found one at

But I wanted to use the “hybrid” method I’ve used successfully with bread-machine mixes, which is to have the bread machine knead and initially rise the dough; and then move the dough to a regular loaf pan, re-rise it, and bake it in a conventional oven.

Windischgirl's picture

controlling overproofing

May 6, 2008 - 5:22am -- Windischgirl

I'm beginning to think my yeast is on steroids...

Given my hectic schedule, what with work and home and hubby and 3 kids going at least 4 different places, I have often stowed dough in the fridge to buy some well as develop the flavors.  However, I've noticed a pattern that I haven't seen discussed on the forums yet:

staff of life's picture

Curious rising times

October 11, 2007 - 4:08pm -- staff of life

I've noticed in Hamelman's book and a few other places that are geared more toward professionals, that in several formulas the proofing and fermentation times are the same.  My experience is that in order for the dough to double at both stages, the fermentation time will be about twice as long as the proof.  Can any knowledgable person here enlighten me?


nelbel_1's picture

My bread won't rise!

October 3, 2007 - 10:32am -- nelbel_1

I love this place but am way over my head. I'm just starting to delve into bread baking as a whole. And this site has so much inspiration.

I am having problems with my bread since I moved. I was in central Germany and all of my bread turned out fabulous. Now I am in Central TN and none of my yeast breads turn out. My sourdough is denser than rocks and I'm getting discouraged.

aminet's picture

Question about proofing!

September 20, 2007 - 9:38pm -- aminet

I have a bid of problem with the final proofing.

How does everyone cover the dough for the final proofing? Usually plastic wrap or wet cloth or papertowl is used right?

I hate to cover them because it usualy sticks to it when trying to peel them off after the proofing.

Is it a bad idea to have hot water in the oven, kinda like a steamed oven, and put the uncovered dough in ? Or will that affect the dough when slashing(which Im also scared to do because it might deflate!)?

ryan's picture

Shaped loaves not holding their shape!

September 8, 2007 - 9:04am -- ryan


My sourdough isn't turning out as a nice boule shape. It seems to flatten after it's long proof on the bench (it's still quite active, as it rises/ flattens out in the oven) into a flattish shape. Am I not developing enough gluten in the initial mix? Something to do with humidity or temperature of proof? Starter activity? Old flour?

The bread still tastes quite good,with nice crumb structure; but it'd be nice to have a good shape. Any advice would be appreciated. I am using Rose Levy Beranbaum's The Bread Bible, basic soudough boule.


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