The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Postal Grunt's picture
Postal Grunt

National Festival of Breads- Be There!

On 13 June 2015, the National Festival of Breads will be held at the Hilton Garden Hotel in Manhattan (the Little Apple), KS. Sponsors include the Kansas Wheat Commission, King Arthur Flour, and Red Star Yeast.

I've already committed to volunteer as a Kansas State Extension Service Master Food Volunteer during the day so if you're planning on being there, do leave a message for me here on TFL and I'll be sure to say hello when we meet.




dabrownman's picture

Yeast Water Hot Dog Buns

It had been forever since we had last used our yeast water – months in fact.  It had been hiding out in the fridge like a forgotten SD starter.  We wondered if it was still alive.  After building the 3 stage levain, and waiting for 16 hours for it to double we decided to feed the YW starter and let it hide out in the fridge some more.


We retarded the YW levain for 24 hours like we do most levains and hoped it would be a little better the next day but decided to add 1/8th tsp of instant yeast to the initial mix just in case.  Lucy whipped up a fast recipe that was sort of a weakly enriched dough with butter, egg and sugar using half AP and half bread flour from Winco and skim  milk for the dough liquid.


We also got to use our KA mixer for the first time in ages and really only use it for enriched dough now a days. We tossed everything in except the butter and beat the heck out of it for 4 minutes on speed 4 and then added the butter reducing the speed to 2 for another 4 minutes and back up to 4 for 2 more minutes.


We then let the dough rest for 30 minutes before doing 10 slap and folds followed by another 30 minute rest followed by 10 more slap and folds followed by an hour rest this time .  We did a stretch and fold to see how the dough was doing and decided to let it ferment for another hour before shaping.


After shaping the dough was left to proof for 2 ½ hours before brushing on the egg wash and firing up the oven to 375 F.  We baked then for 10 minutes before turning the pan around to get an even color on the buns.  Once they got good and brown we moved them to the cooling rack.


They sure looked good but will have to wait and see how they taste and look on the inside once dinner rolls around.  The buns were perfect.  Open soft and moist but sadly, no sourdough taste we love much.  Still these were fine hot dog buns and we are glad we keep YW around just for such things..


YW Levain Build

Build 1

Build 2

 Build 3



Yeast Water
























Levain Totals






AP Flour












Levain Hydration






Levain % of Total Flour












Dough Flour






Winco AP & Bread Flour 50/50






1/8th tsp of Instant Yeast
























Dough Hydration






Total Flour w/ Starter






Water and Milk 248












Hydration with Starter






Total Weight
























Egg (1 large)






Total Add Ins












Total Hydration w/ Starter & Adds







Ramses2's picture

New Orleans style Po Boy bread )French Bread)

Is there anyone who has a good formula for a REAL honest to goodness New Orleans style Po Boy bread.  This bread is the basis for the famous Po Boy sandwich.  P.S. I am not seeking a baguette recipe. Po Boy bread is long, like a baguette but thats where the similarities end. Po Boy bread is only made in and around New Orleans. Its crust is shatteringly crisp and paper thin. If I recall correctly it has a semi open crumb but no giant holes.  I also think it has  some ingredient that gives it a longer shelf life,  like maybe 8 hrs. Purchased locally, in New Orleans, it is about 20 24 inches long and is more puffy than a baguette. Also it has much less chew than a baguette. I have a number of different formulas but none of them are close to the real thing.  So, if you have a formula, recipe that you have made could you pls share it ?    Thank you.

trush242's picture

Danish Rye Tweaks?

Hey All,

Below is what I have been using for Danish Rye, I cut some of the mundane details.

I came across this post:

Serendipitous Danish-inspired Rye

and I had some ideas I'd like to run past anyone who would like to comment.

1. Given the length of time the dough retards in the fridge and thus soaks, would a boiling step make a difference?

2. He uses 17% beer. Any thoughts on 30-50% beer? The alkyhol would be a bit better than the same amount of water as far as gluten goes (if that is of any matter), but would the alkyhol interfere with the yeast and rise?

3. Salt: I was thinking instead of salt, using Marmite dissolved in the water, in an amount that would be the same as the total milligrams of salt. 

4. Umami: I've done this with other breads, added a drained can of anchovies per loaf. Think it would make a difference?

And finally, 5. Malt extract over the molasses?

Any ideas, theories, comments, et cetera, greatly appreciated!





218g water

159g Dark Rye flour



Make on Thursday night, fridge until Saturday night, remove and let rise overnight, bake Sunday morning


Dissolve the salt into the water, then                            4 loaves

200g of the sour dough starter                                     800g

193g Dark Rye flour                                                      772g

238g Cracked Rye                                                        952g

208g Whole Wheat flour                                               832g

47g Flaxseeds                                                              194g

476g cold water                                                            1904g

15g molasses                                                                30g

16g sea salt                                                                   48g

8 minutes in mixer. Pour into oiled pan and smooth top of dough. Cover pan with plastic wrap and allow rising for 10 to 12 hours. Before baking, pierce the dough with a skewer 20 times. Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. 

JessicaT's picture

Help me understand proofing.

OK, so, this has been on my mind for awhile now, but I simply do not understand the process of bulk fermentation. I've been making the Norwich Sourdough for quite awhile now, and have followed the instructions blindly to what has been written down. However I would like to know why during the bulk fermentation process the folds are at 50 and 100 minutes. What sort of texture and consistency should I be looking for? I understand that bread will proof faster, or slower, depending on the temperature of the room and would like to learn how to adjust my bulk rising time for that.

I apologize if this seems like a silly question, but my rather excited sourdough filled brain really, really wants to understand the science of these things. As a side note, I have been Googling this question for the past few days and am not sure if I am looking at the answers that are correct or not. Some resources would be wonderful as well. Thank you in advance for everyone's help.

kalikan's picture

Converting white starter to rye


For some reason I though this is covered in Hamelman's Bread, but can't find it... What steps should I take when converting portion of my white 100% starter to rye? Is it a simple matter of just feeding it for a couple of days with whole rye flour or should I start feeding it with a mix of white and rye and increase proportion of rye to white with every feed?

also, is it safe to assume that 2-3 days 2x per day feelings would be enough to call it a rye starter and use it to make rye bread or should I do it for a longer period of time?

Thank You!

MJ Sourdough's picture
MJ Sourdough

Hot cross bun help

Fresh loafers

Just need some help with my 100% sourdough hot cross buns. Particularly with regards to the crossing paste.

I do not score the buns because just priory to baking I add a sweet crossing paste. I let the buns proof longer (so the oven spring does not break the surface of the buns). Then i add the crossing paste, just before putting them in the oven (with steam), but they still seem to break through along the lines of the crossing paste. I have attached some pictures for a better idea of what i mean, as i think I am rambling at this point.

any helpful comments/suggestions/tips?


MJ Sourdough

kringle's picture

Using Bread toppings

I have been baking bread now since Christmas using Ken Forkish’s book Flour,Water,Salt,Yeast.  I have had good success.  I also like to use banneton baskets.  Recently I have been trying to add King Arthur’s Artisan bread toppings.  When I sprinkle them into the floured banneton, the toppings simply slide to the bottom.  I then tried spritzing the top of the loaf with water after I removed it from the banneton so the seed would stick but it ruined my nice circles of flour.  This weekend I spritzed the banneton with water and sprinkled the topping in. It stuck well to the sides but my dough did not want to come out of the banneton.  How do I apply this topping without causing more problems?

Wandering_Smoke's picture

It's all about a KitchenAid model G

Hello everybody. I just bought a 1937 (I think) KitchenAid model G mixer, and it needs a little TLC before I can put it to work. So I'm hoping that the knowledgeable people here can help me out. I'm fairly competent when it comes to mechanical and electrical stuff (though I might not know the proper names for things), so I'll be doing the work myself. Any help, tips, tricks, advice etc you can give is greatly appreciated. Thanks. 

For reference, or if you're just curious, this is the mixer I bought 


First thing's first. Does anybody know where I can find a service manual? 


About grease. 

I'm pretty sure the model G was made before any special types of grease. So I'm wondering if should I use bearing grease, like what I use to pack the wheel bearings on my car? Or should I use one of the mixer grease types I've read about in an N50 thread here? If I should use mixer grease, what would you recommend? 

If I need parts, where can I get them? Are some parts interchangeable with a Hobart N50? Are there any particular pieces I should check for wear? 


About wiring. 

The mixer I bought obviously needs a new power cable. I was/am a little overly excited about buying the mixer so I jumped the gun and bought this from eBay The original looks pretty fat, so I'm hoping that will fit without leaving a gap...or being too big. Does anybody know how/if it will fit? What did you use? I saw an N50 with a flame paint job. That one had what looked like a braided steel cable. That would be my #1 choice if I could find one...and if it had an angled plug. I looked for one like it but I couldn't find anything. 

The model G has a cool old fuse. I'm going to leave it in place, but I'm not going to use it. I'm not sure if I should replace it with a modern fuse (internally) or bypass it completely. What would you recommend? 


There is one attachment I need/want, but I'm not exactly sure what will work. I want a spiral dough hook. I've seen two that I think might work. And an expensive one that was made for an N50. Would you guys give me some parts numbers of the dough hooks that work, please? 


Well, that's all I can think of right now. I want to know everything about the old beast, since I plan to have it for the rest of my life. So please feel free to add any useful information you can think of. Thanks.

leslieruf's picture

two different rye flours


up till now I have used rye meal flour (right one in photo) the only one available to me locally.  Now I find a little bulk store "Indian Spice Traders" it is called and it stocks lots of ingredients for the local indian population stocks rye flour.  (left one in photo).  How would you classify them?  dark? light? ........?

When I adapted my white starter to rye, I used the coarse one but it really doesn't rise much so it is hard to judge if it is active, certainly not lots of bubbles, just a small increase in volume.   It sits in the fridge quietly doin not much but does work when refreshed and used to build levain of whole wheat or white flour.  Going forward, is it better to use one like this or the finer one or maybe a bit of each.