The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


mijo.sq's picture

After my starter died, I figured I'd try some old recipes. I figured that I won't add another loaf bread, so I did different shapings.


  • The ounce recipe is the original one,
  • I converted to grams.
  • Times were orignally developed for a 3 speed mixer.
  • Scaling is for small rolls, I don't remember the weight I used for the toast. (Excel 2007 format)

1st Trial


2nd Trial

2nd Trial Crumbshot - Second day crumbshot

Single Piece

Pull Apart Toast Shapes
1. Roll flat with rolling pin
2. Fill
3. Roll into log
4. Cut in the center
5. Line the molds, then lay into mold like cinnamon rolls
6. Proof
7. Spread topping
8. Bake


  1. Scale individual pieces (IIRC, 120g)
  2. Roll flat, then fill
  3. Roll into log
  4. Fold into "U" shape
  5. Slice down vertically in the center of the log
  6. Open and spread flat
  7. Proof
  8. Eggwash, top with assorted toppings
  9. Bake

I did end up slicing them the next day and turning into sliced toast, but making another sandwich with more ham and (melty) cheese seemed plausible.

Of course (Gluten-free) cake was for dessert. 


breadmantalking's picture

In North America, sweet potatoes or yams are traditionally harvested and eaten in the fall of the year.  Sweet potatoes are root vegetables and, although they look very much like regular potatoes, have certain qualities that make them ideal for bread. They are sweet of course, hence the name. More importantly, they are orange in color something that adds a wonderful, delicate shade to the bread.

They are to be found everywhere in the world in many shapes and sizes. In Israel we have a member of this family, locally called batata, (stress on the second syllable) an Arabic word for potato.  It is both similar in texture and bright orange just like the North American sweet potato. It can be used interchangeably for all recipes that call for sweet potato. I have even used it to make a great sweet potato pie and candied yams.

This bread is a soft, delicate sandwich bread that is a gentle orange color. It is not the screechy, bright orange of Halloween, but rather it takes on a subdued, understated hue. It is perfect for sandwiches that have drier contents (meat and/or cheese) but probably would not be appropriate for wetter ingredients (like sauces and gravies). Mostly, it's delicious and perfect for breakfast. Makes great toast, too, and tastes great with butter or jam.

Here's What You'll Need:
for the starter (poolish):
200g (1 3/8 cup) AP flour
200g (3/4 cup + 1 1/5 Tbs) warm water
1 tsp. yeast

for the dough:
400g poolish
1 cup (250ml) warm water
10g yeast (2 tsp.)
800g (about 3 1/2 cups) AP flour
1 1/2 tsp. salt
1/4 cup olive oil
2 sweet potatoes, baked until soft and mashed
1 Tbs. coarsely chopped rosemary

Here's What You'll Need to Do:
1. Make the poolish by  mixing the ingredients together. Let it sit, covered, at room temperature for about 3 hours. Place in the refrigerator overnight.

2. Peel and mash the baked sweet potatoes. You can bake them with the rosemary if you wish to intensify the flavor.
3. Knead together all the ingredients, including the poolish to make a slightly sticky dough. Knead it until it is smooth, then form it into a ball
 and place the dough in an oiled bowl, covered, to rise. Let the dough rise until doubled, in a warm place. This will take about 1 1/2 to 2 hours.
4. De-gas the dough as little as possible when handling. Form the dough into 2 round loaves, or torpedo shape or even rolls. Cover with a towel for a final rise, about 45 minutes.

5. Bake at 350F (175C) for about 40 minutes for loaves, or about 20 minutes for rolls. Cool on a rack.

alabubba's picture


August 8, 2010 - 10:45am -- alabubba

I am looking for recommendations for a new Toaster.

I live in the US.

So, What do you use, what would you not wish on your worst enemy? What works well and what doesn't.?

Above all, what makes the best toast?

baker_sf's picture

Why doesn't my bread go brown in the toaster?

February 6, 2008 - 3:47pm -- baker_sf

I am new to making bread, and have made a number of loaves using King Arthur bread flour, salt, water and a sourdough starter. The bread tastes great, but when I toast it I am never able to get the crumb to turn brown and crispy, no matter how long I toast it for. What could be going wrong? (The toaster works fine by the way...)

helend's picture

What to do on a wet weekend.

With the remainder of the household in the garage or asleep time to use a coolish oven to full potential so ... tried-and-tested recipes yield a batch of digestive biscuits; a boiled fruitcake; a 14" pepperoni pizza and a pudding cake with freshly picked tayberries and time to try something new.

Got this recipe from the news link on the site and sort of halved it (except for the yeast). And found it good! Result: a beautifully light and fluffy crumb with a thin crisp crust. It slices beautifully. The chocolatey colour is quite startling but the flavour quite sophisticated - mild and moreish.


NB It wasn't great still warm out of the oven, definitely worth waiting for it to get cold when it was fantastic freshly sliced; plain, with butter and chocoholic joy - with chocolate spread. (Not very sophisticated but hey - so what!) For breakfast today it was delicious lightly toasted with butter and marmalade. This recipe may be old but a definite keeper.

Now - I think I might try this with cinnamon, chocolate chunks or a swirl of both? Also need some cherry jam .... maybe some cream cheese?

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