The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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mcs's picture

Filled Rolls

Hey Everybody,
I'm in the process of getting ready for the Montana Farm and Ranch Show this weekend, so I thought I would show you some of the goodies I'll be baking for it.  This video, titled 'Filled Rolls' is sort of part 2 to the Potato Rolls video.  Hope you like it!


PS Once again, if you'd like to see some of the other stuff I've been up to, this is the bakery FB page.



CamperJoe's picture

Dough becomes too tough after mixing

Hi, im completely new to baking and i tried this simple recipe 

  • 500 g flour
  • 15 g active dry yeast
  • 90 g sugar
  • 15 g salt
  • 300 ml warm milk

It was for croissants, however i made them the first time and everything went perfectly, i tried them again today and after mixing everything in the bowl...the dough became extremely tough and hard to knead and the dough was not sticky 

the measurements were exactly the same so i am wondering as to why my second try turned out horrible? 

could the way you mix everything or the temperature of the milk have an effect on the mixing? 

gmagmabaking2's picture

We 3 gmas baked "Bacon Cornbread"

We decided, since trying to give my brand new shoulder some time to settle, we would do a non-kneady recipe this week. Barb found a great recipe for Bacon Cornbread... if you want "sweet" cornbread - this is the recipe for you, as it contains white sugar, brown sugar AND honey... and it is sooo good. Check out the ingredients and the process @ ... We will probably, most definitely make this again. 

So the lead in picture is Barb's dinner of ham hocks, green beans and the bacon cornbread... the slice of cornbread is small because this plate is for her diabetic hubby... and he is smiling!!! 

Here is her other picture.  You can see the bacon in there... and the whole corn kernals. Lovely!

Helen made her corn bread to go with some great pinto beans (the bean recipe is Paula Deen's) with chili powder and oregano.


Baked this beauty in her cast iron skillet, like all good Southern cooks do.

Now, that cornbread looks good enough to eat!! I was amazed with this recipe adding 2 1/2 cups of whole kernal corn... that is a lot of corn and a lot of corn flavor... a piece of this is a meal in itself!

I copied Helen and made the same pinto bean recipe and really love these beans...The picture below is just into the oven, with the bacon all on top.

The next picture is what we had for dinner... I made green tomato relish last summer and it went perfectly with this wonderful Bacon Cornbread and bean dinner.

Again, another week of sharing sister time, with great ideas, great recipes, great food and the best sisters on the planet.

Happy Baking from Barb, Helen and Diane (the 3 gmas)


Wingnut's picture

Interesting Read

Interesting read, I think I will make some Baguettes.



vane505's picture

Baking stone for small oven. Airflow?


Im baking quite a lot, and Im thinking of getting a baking stone, although my oven isnt a convection oven and small (40x42cm). Ive found a cordierite stone that has the measurements 33x40x2cm, and Im concerned about air flow as it only leaves about 1cm on each side depth-wise. Would that work well for my oven? 




kevinnoe's picture

Levain a l'ancienne...

Another pic of my first real success with the new method. Fresh ground Whole Wheat and Rye starter married with Pain a l'ancienne techniques to make a wonderful and unique loaf.

trailrunner's picture

Grape schiacciata at church a member brought a huge bag of extra grapes . Hmm...I had a 1/2 batch of semolina pizza dough at home just waiting for something creative to happen. Voila !  This is SO yum !! I can't  even describe how good it is. I used raw sugar and EVOO on top and sprinkled with Herbs de Provence...lots of lavender. Whoa...we have devoured a 1/2 loaf !  Made Conchiglie con Salsiccia e Peperoni as well. Grated parmagiano reggiano ..what a Sunday night feast.  Will share recipes if you are interested...will have to wait till tomorrow :)  Vino also very nice...



 photo IMG_6203_zpsaa9c84da.jpg  photo IMG_6204_zps046a6244.jpg  photo IMG_6205_zps0d1f4779.jpg  photo IMG_6206_zps5c50f62e.jpg  photo IMG_6207_zps82d487c2.jpg

flourdustedhazzn's picture

White rye extraction rate

Hi everyone,

I'm in the process of figuring out how to bake from a bread formula calling for dark rye. In this context "dark rye" refers specifically to what's left after the white rye flour — most of the endosperm — is extracted from whole rye by the miller. I live in an area where I can't seem to find this flour; I can buy something labeled "dark rye" easily enough, but it's just whole grain rye flour, not the byproduct of white rye production that the recipe calls for.

I'm going to try and approximate traditional dark rye by running whole rye flour through a sieve to extract the largest pieces of pericarp, then adding back in the appropriate amount of resulting high-extraction rye flour that got through the sieve. What I need to know to figure out the right amount is, what's the usual extraction rate for white rye? In other words, how many kilos of white rye does a miller get from 100 kilos of rye berries?

Thanks in advance!

clazar123's picture

Mahlab-Wonderful new (to me )ingredient

I recently bought and tried Mahlab-from Penzey's spices :

It is a small cherry pit and comes whole in the jar. I have a mortar and pestle and it is not difficult to crush to a somewhat oily powder. It only takes about a half teaspoon of these to flavor 5 c flour (2 loaves).

What a wonderful flavor it adds to baked goods-very subtle and nutty/cherrytasting. I make a "Breakfast Bread" that is a Red WW with raisins,craisins,walnuts and perfumed with cardamom and coriander. Mahlab adds a new and complementary dimension.

Has anyone else used this wonderful flavor? I have not seen it mentioned before.

Mini Oven's picture
Mini Oven

Avocado Rye Crackers work in progress

Not being in the Avocado capital of the world but swimming in avocados, I decided to try an experiment using only avos (avocados) for my liquid.  Started with the basics and going from there.  I happened upon some watery thin skinned fruit that I am told are known as "Florida avocados" and thought at first interesting but then reality set in, sure enough... less fat, more carbs and more water.  Hmmm not exactly what I value in an avo but good enough for a cracker experiment and maybe a bread.  

Peeled the avo and diced it into a bowl on the scales.  Added equal weight of rye for a reference point and began to squish it all together.  Went much faster than I thought, and they weren't even mushy avos!  Let that sit for a while to soak and soften lumps wondering about the dough turning brown, should I add lemon or sourdough?  Does one even add leavening to crackers?  Nibbling on the dough, well, it needed something.  2% salt would be about 4.4g on my 220g flour and I had black olives calling out from the fridge.  Half dried chili peppers would be colorful (threads?) and crushed garlic would also be good,  black pepper?  Bread spice?  Cumin?  Curry?  Petunias?  Had to start somewhere.  What makes them puffy? Resting time and hot baking the water in the dough.  

First Run:

220g Florida Avocado     (the watery kind)

220g medium rye flour

2 garlic cloves

10 black olives       (cut from pits, salty)

1 chili pepper         (mine was thumb size and medium spiced)


flour/raw seeds for rolling

oil for 3 sheets of parchment    (1 tsp each sheet, flavoured or not)



Remove seed and skin from avocado and cut into pieces, weigh.  Add equal weight rye flour.  Pinch and mix with hands until it becomes a firm dough and lumps of avocado are well blended into the dough.  Autolyse or allow to rest covered for 30 minutes.  Then arrange on a nice plate photographic piles of pressed garlic, finely chopped olives and a rounded tablespoon more or less finely chopped fresh chili pepper.  Add to dough, forget to make a photo, check moisture, it should be a bit sticky now but still firm enough to roll out, yet soft enough to do so easily.   Rest another 30 minutes.


Divide dough in half,  shape into a rectangle hamberger shape and roll into a mixture of flour and sesame seeds to coat, this helps with the rolling out of dough.   Wrap up one to prevent drying.  Roll out dough as thin as possible between two layers of lightly oiled parchment paper.  Anything squishing out can be cut off and stuck back on in a needy spot under the parchment.   Carefully peel back top sheet of parchment.   Sprinkle with seeds/salt.  Score if desired to facilitate breaking and transfer to baking sheet.


Bake middle of oven at 200°C or 400°F until medium brown, rotate to avoid burning back corners.  Allow to cool on rack.  Break apart.


Flavour tweaking needed.  I found it smelled and sort of tasted like teriyaki beef jerky, a little bitter (I did get it brown) without any sweetness.  I chrunched on half a sheet of the stuff trying to decide my next step.  Maybe brushing the rolled out cracker with honey water or using some sourdough or aging of the dough 24 hrs to bring out sweetness.  Lots of different directions to try.  Tempted to turn down heat a little bit to help dry while baking.


This is an open experiment, all comments and jumping in to experiment and post more than welcome!