The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Snezhinka's picture

Can I re-shape bread a second time?

December 19, 2012 - 1:47am -- Snezhinka
Forums: 
Sourdough and Starters

I left a loaf (Sourdough with durum flour) to rise overnight in a banneton on my windowsill (it was quite cold there), then turned it out to bake, and it smacked down onto the sheet and flattened. Can I re-shape it and stick it in the fridge to rise again? I mill my own flour and used my last sprouted durum, I really can't throw this dough away! I'm so upset! 

Perhaps i can knead in some more starter to make it rise again, or can I just re-shape it and put it in the fridge to rise again? 

 

Heeelp! 

Milla 

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ggammel's picture

Getting dough to rise in the cold

November 15, 2012 - 8:49am -- ggammel
Forums: 
Misc.

I make cinnamon rolls that are a great hit at work and with the family, especially over the holidays. However, due to the amount of time it takes to prep them I usually make them the day before. The problem comes in the over night hours. I have two major issues I am hoping I can get help with:

1) After I roll them out and cut them I am supposed to let them rise again but my house is cold and this is difficult to get them to do, often taking twice as long as recommended by the recipe.

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rob_85's picture

Bread not rising second time?

July 13, 2012 - 1:33pm -- rob_85
Forums: 
General

Hi all, 

 

New to this forum as I'm having a little trouble with my bread baking! (obviously!!)

 

Having started my paternity leave I thought id spend some time indulging a new hobby, but I'm having some trouble getting a loaf that im happy with...

 

first of all, here is my recipe as detailed as I can get it...

 

Straight from the back of the hovis wholegrain flour bag...

 

500g hovis wholegrain flour

25g butter (i use stork- could this be a problem?)

1 1/4 tea spoons salt

2 teaspoons sugar

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aliciar's picture

need help w/ village baker recipe

May 30, 2012 - 3:55am -- aliciar
Forums: 
Artisan Baking

Hello, I would greatly appreciate help with this recipe or getting a new recipe to achieve what I am looking for, which is a great crispy, chewy crust, but nice and airy inside.  I am almost there with the Village Baker Recipe, making the poolish night before and adding the flour and using the autolyse method of rising.

1st batch - next morning added flour, etc to poolish and let rise 1 hour and folded,

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BrodandTaylor's picture

Brod & Taylor Folding Proofer - Total Refund Guarantee

November 5, 2011 - 8:42am -- BrodandTaylor
Forums: 
Baking Equipment

Brod & Taylor just introduced a Total Refund Guarantee for the home Folding Proofer. Purchase a proofer on-line and use it for up to 30 days. If you are not completely satisfied with the proofer and the results in your own kitchen, return it using a pre-paid return label. Brod & Taylor will refund your original purchase price and full shipping costs.

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amateur's picture

Sourdough disappointment

August 7, 2011 - 2:16am -- amateur
Forums: 
Sourdough and Starters

I can see that sourdough requires a certain amount of chemistry, which may be why I'm not doing well at it (I've never studied chemistry).

I made another attempt at it. My starter is doing quite well. It's USING the starter that's a problem. I used someone's basic dough recipe off this site and let it rise overnight. When it had risen, it was almost liquid, so I added more flour to it and kneaded it vigorously. It turned into a pretty fair-looking round, which I then left to rise again.

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South African Sourdougbaker's picture

Starter Problems

June 12, 2011 - 11:24am -- South African S...
Forums: 
Introductions and Ideas

Hey Guys,

I am from South Africa and new to sourdough. I have a lot of experience with yeast but none with sourdough. Taking baby steps and learning as I go.
I started my starter 10 days ago. I followed the recipe found on sourdoughbaker.au.com. I keep the starter on my counter (18-26 degrees Celcius)

Quick Summary of the 7 Day Sourdough Starter Recipe

Fresh Flour
Day 1:
25 mls warm water, or warm unsweetend pineapple juice
25 gms fresh flour,
Mix to a paste.

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AnnaInMD's picture

Rise your dough in the microwave

October 7, 2010 - 4:26am -- AnnaInMD
Forums: 
Artisan Baking

A quick proof hint for the microwave as seen in a magazine:


Yeast doughs that normally take an hour or more to rise at room temperature can be proofed in the microwave in about 15 minutes. Place the dough in a very large bowl and cover with plastic. Place an 8-ounce cup of water in the back of the microwave with the bowl of dough in the center, and set the power as low as possible (10 percent power). Heat for 3 minutes, then let the dough rest in the microwave for 3 minutes. Heat for 3 minutes longer, then let rest for 6 minutes. The dough will double in bulk.

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