The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


altsveyser's picture

Air Channels

November 25, 2012 - 3:25pm -- altsveyser

I am not any sort of expert; just joined this blog, and only began baking bread a month ago. I have had a lot of success with high hydration doughs (no knead), however I'd like to know at what point in baking, are the air channels formed?

I know the moisture has a lot to do with the development of air channels (I use  cast iron Dutch oven preheated in a 500 dgree stove). Are the air channels set fairly soon after  inserting into the stove? How many minutes till they are actually formed to their fullest? I assume the high temperatire will enhance the formation.

Stephanie Brim's picture
Stephanie Brim

The last few weeks have sucked TREMENDOUSLY around here. Good bread is how I cope. In order to stop the current round of chaos that was the wind down for bedtime last night, I offered to the kids that we should mix up dough.

400g flour

2 pinches of yeast

8g salt

300g water

I wanted a wet, tasty dough that would be ready in time for dinner the next day. I woke up today and at 3 or so punched it down and shaped it. A couple hours later I put it in the oven. Half an hour at 425 later, this is what I pulled out of the oven:

The loaves are almost round. ROUND. Can't believe it.

Basic things can make you so happy.

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. :)

jerryf01's picture

Sticky Doughs

September 16, 2008 - 5:47pm -- jerryf01

      I recently bought a new mixer, Electrolux Assistent and while learning to use it went to my friends house where we did two batches of the same dough, using bread flour on one and AP on the other. The forumla was Pain Italien from Benard Clayton's New complete Book of Breads. Using bread flour we acheived a sticky dough that was hard to move to an oiled bowl, where the AP batch was like a baby's hind end, smooth and satiny, no stickiness what so ever. Both breads turned out well and I'm told that all's well that ends well. Both batches where weighed and used the same scale.

JuneHawk's picture


May 17, 2008 - 4:25pm -- JuneHawk



I did a search for this but didn't find relevant information.  I am making pugliese for the first time, following The Bread Bible's recipe called Brianna's Pugliese.  The Kitchenaid is kneading right now but the dough seems very wet. It's not coming off the sides of the bowl at all and I'm wondering if this is normal.  The recipe says the dough will be very sticky but I'm not sure if it's supposed to be THIS sticky.  Any info would be greatly appreciated!



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