The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Vicious Babushka's picture
Vicious Babushka

Horrible! Assistent mixer knocked over

My brand-new Assistent mixer got knocked off the counter and the opening with the connecting pins where you plug in the power cord needs to be reset.

There is a KitchenAid/Viking service center quite close to where I work that refurbished my Hobart, would it be OK if I took it there to have the power outlet reset, or should I call Assistent 800 number and get their recommendation first?

Because this was a freak accident I don't think it is covered under warranty.

Jeddi's picture

Newb from Australia

Hi everyone. 

I've been lurking around for a while, and finally decided to join. 

I'm a first year apprentice baker, with an arts degree and a fascination for birds. 

Hoping to pick up some interesting tips and what not from you all.


Cheers :)

tug99's picture

Hobart N50 speed selector very hard to move.

Help!   I just bought an older N50 on e-bay in very nice condition, but the speed selector is really hard to move.  Any idea what could be the problem? When it's running the mixer sounds fine in all three speeds.



CeciC's picture

First Ever Focaccia

I am new to bread baking, came across Peter Reinhart BBA book and followed his instruction on cold retardation method for baking focaccia. It has a crispy top and soft centre. But I am not so sure how to judge a focaccia if it is a good one or average one. 

Can you please point me to the right direction?

HSVBreadBaker's picture

Steaming and Soft Bottom Crust

Hey guys and gals, long time reader, first time poster. I searched the forums as much as I could, but couldn't find a solution.

So I am working on steaming my bread to start off, and I've had mixed results. I have a plan heating coil oven with 4 racks and a .4 inch baking stone.

1. Pan with rocks and chain (rack 1) under baking stone (rack 2 or 3) = great top crust, but very soft bottom crust

2. Pan with rocks and chain (rack 3) above baking stone (rack 1) = okay crust, but doesn't brown before internal loaf temp reaches 210 F - crust becomes light golden brown, but very crispy - bottom is same with spotty browning.

Any suggestions on my soft bottom crust and steam options? 

Has anyone ever tried blocking the oven vent to build up steam? I did and the steam escapes out the bottom, but at a slower pace. I'm not sure if this is useful, harmful, or helpful.

Thank you for the help

Edit: I also have a 1/4" carbon steel plate in my arsenal - i use it for pizza, it burns my bread bottom crust.


qahtan's picture

Hot X buns

variation on the same dough.. no special recipe, I just didn't put the crosses on them as it wasn't Easter...


scraper_1077's picture

raising bread

Is it okay to raise my bread outside in the sun under a moist clean towel?

Wakenbake's picture

Sourdough starter!! Smelt like rotten eggs...

 I was trying to make my first sourdough starter! Here is the recipe I was using from


4 cups of white all purpose flour

3-4 potatoes

6 cups of water

2 tablespoons of honey

2 teaspoons of salt

I let it set for three days! The top of the starter kind of bubbled but looked a little BLACK on top!! Not sure if It should look that way! Steve the bread guy's didn't look close to mine! It smelt like rotting eggs!!! I still tried to use it to make my sourdough bread... But my dough did not rise at all!!! Here is the recipe for the sourdough bread!

2 cups of starter ( click here on how to make it).
2 tsp of salt
2 tsp sugar
3-4 cups of white flour
1 cup hot water
2 tbsps of vegetable oil


acoa76's picture

Why does this happen?

YankeeInExile's picture

Introducing myself

Greetings, bakers.  From a posting on my facebook wall last week:  I'm doing something I rarely do with success, but trying again at the request of [a friend]: Baking bread. I do fine with quickbreads and cornbread, and cakes and pies, but traditional yeast breads ... never been my strong suit.

I begin my introduction with "Why do I want to bake?  There's a perfectly good bakery on every block, and bread is cheap and my time is expensive."  Well, while the kerfuffle with the French in the 19th century left behind a legacy of fine baking, there are some kinds of bread that are just unobtanium here.  I want a nice sandwich rye.  I want a white bread that is more flour than guar gum (or whatever it is that goes into commercial white bread).  I want a tangy sourdough.  

I'm also about to head into the mountains for a year or two, and when 'town' is an hour away on a muddy jeep track, learning to make it at home can mean the difference between having bread and not having bread.

I've decided to start with "basic white bread", and when I feel I can consistently produce a loaf of that successfully, I will move on to some more complex pieces.

Last week, my first try, I used a recipe I got off the net that was all in "cups" and "tablespoons", and it was an unmitigated disaster.  I spent the evening searching online for a recipe that was in weight.

I had luck today with a basic white - I started with a sponge of 200g AP flour, 10g instant yeast [1], 10g sugar, 10g salt, 200g 45° water.  Let that ferment "a while" (about an hour).  Added to that another 370g of flour and 140g of whole milk.  Knead.  Rise.  Punch down.  Pan.  Rise.  Bake 35 at 200° in a pan 32 x 13cm.  Turned out okay, but more research has shown that I need to use a smaller pan (or make more dough - I weighed the dough before rising - 940g)

I welcome your ideas on what to bake next.