The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


NepaBill's picture

porketta recipe

June 2, 2009 - 7:47am -- NepaBill

Does anyone have an authentic recipe for Porketta?  All my online searches seem to yield the same two recipes (posted below). Any input would be of great value.  I will probably take the best of both recipes and combine, unless anyone can point me in the right direction.


most common recipe found all over the web:

Stephanie Brim's picture
Stephanie Brim

Baked Potato Bread Photo

There'll be a better write-up on my blog,, but I wanted to thank Floyd for a good starter recipe. I'm still working on modifying this one. I think that I have the general consistency of the bread down that I want, but I want a bit more tang. I think that there may have to be a sourdough component to really get it where I want it to be. But that's a completely new bread.

This is Floyd's recipe with a few modifications. The first is adding a bit more sour cream. The second was adding cheddar cheese instead of chives. The third is the addition of half & half in the dough and the mashed potatoes.

I think that getting a stand mixer will help me with this type of bread the most. I mixed for 8 or so minutes on speed 2 and then folded twice during the bulk fermentation, giving it an hour at the end to come to full bulk. The crumb is light, fluffy, and very tender.

I'm writing the recipe on the blog now. I wanted to share the photo because I'm so proud of how this one turned out. :)

MommaT's picture

loving Hamelman's pain au levain with whole wheat!

April 29, 2009 - 7:10am -- MommaT


Having been on the great quest for that perfect daily bread for my family, I think I'm getting closer.

I've been baking Hamelman's Pain au Levain now and again with mixed reviews from the family.  I recently tried the pain au levain with whole wheat and it has been a massive hit!  The flours here are split between 75% bread flour, 20% whole wheat flour and 5% medium rye.     My starter seems to really love the warmer weather of spring and this dough bursts to life.  I wish I had photos to show you!

thebreadfairy's picture

Onion-Poppy Seed Recipe request

March 12, 2009 - 10:58am -- thebreadfairy


Yesterday, on the "Crispier Crust" thread, Eric posted a picture of Susan from SD's latest Onion-Poppy seed bread which looked absolutely gorgeous. I have searched for the recipe but cannot find it. Does anyone have that recipe? Susan? Eric?

Thanks for any help. I would love to be able to give it a try.



Barkalounger's picture

I just wrote myself into a corner

February 19, 2009 - 4:41pm -- Barkalounger

I'm writing a novel about a baker and I think I just blew it.  Near the end of the book, she has about four hours to bake a loaf of bread from "start" (in this case, kneading final dough) to "finish" (in this case, pulling it out of the oven).  She knows nothing about baking at the beginning of the book, and to keep things "authentic" I've been learning along with her. 

beccad18's picture

Portuguese Bread recipe search

February 7, 2009 - 2:02am -- beccad18

Hi there,

I'm hoping someone can help me find a recipe for a bread I know as Porguguese Bread.  I've serched for it and I'll I've found is recipes for Portuguese Sweet Bread. 

The bread I had was white bread that had a hard bottom with a chewy crust and was usually a free form loaf.  The bread itself was similar in texture and moisture to rye bread.  I had it in northern New Jersey, but I was just discussing it with my roommate who also ate it in Philidelphia. 

johnster's picture

"Big-City" Bakery Chocolate Chip Cookies?

February 2, 2009 - 2:36pm -- johnster

I know chocolate chip cookies is a rather mundane topic.....but, I've found EXCEPTIONAL chocolate chip cookies at bakeries.  First, I though that it was only in Chicago.  Now I live in Boston (MetroWest, anyway) and I've found the SAME cookies.  Does anyone have a recipe and technique to share?



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