The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Jimmy13's picture

How to count carbos in bread? Newbie baker wants to know.

Say I make a loaf of bread. If I read all the ingredients' packages and figure the carb count per cup of flour (and other ingredients) do I then have the carb count for the whole loaf of bread? Or does baking cause the chemistry to change and thereby add/subtract to the number of carbs in the loaf?

Allenph's picture

I got my scale.

A little while ago, I asked a question on hydration percentages in artisan bread, and was reminded that I needed to use weight instead of volume for my measurements. That night I went and ordered a scale on Amazon for less than $10. It arrived yesterday, and I made my first loaf.


400g Flour (All Purpose)

8g Salt (2%)

2 TSP Yeast

286g Water (67.5%)

You were all very right, weighing by weight made a massive difference. I realized after weighing my cups I added almost 100g of extra flour the last time. Anyways, the bread turned out great, and I successfully used that French kneading method I was waiting to try. I finally got that dough texture I was looking for. However, I still had a few issues. First, I raised until the dough was double...a little more than an hour. After that, I cut one 350g piece of dough (Which I believe is the weight of a traditional French baguette?) and had an additional hunk almost the same size. I let them raise for more than two hours, but I was disappointed when I cut into my bread and found the same tiny cell sizes I am used to. 

So, obviously, the first question I have is, how do I get the cell size to increase? The second question I have is about pans. I have been baking my bread on a cookie sheet. (Yes, how classy, I know.) Unfortunately, this makes for a very flat bottom, and it's far to stout to make a meter long baguette. I was quite pleasantly surprised when my dough started rising up instead of sideways in the oven, I suppose that is a sign that I have the correct hydration? Also, am I going  to have to buy a specialized pan or is there some trick I'm not aware of?  Oh, and before I forget, how is one supposed to keep the bread from sticking to the pan while remaining loyal to the four basic ingredients? I've been flouring the bottom of the pan, which helps a little, but the bread still sticks slightly. 

In addition, I am finding that my scoring does barely anything. I am cutting rather shallow cuts, around 1/8 of an inch deep, is that too little? I find that my bread simply has slits, rather than the nice blooming lips I'm after. 

As always, I appreciate any and all help given!


NanusT's picture

Problem with low sourdough percentage breads

I have tried now the third recipe from Hamelman's book (the first sourdough recipes), where the sourdough in the final dough is about 10%. Every time the dough doesn’t  rise at all. My starter is very active (can double itself in less than 8 hours) and every time I make breads with high sourdough percentage (about 40-50%) I get really good results. Also I don’t think the problem is with kneading either because I get good results for the same kneading (I use KA) with regular yeast or high sourdough percentage breads.

I have tried to read around and I didn’t find anyone with the same problem as me. On the contrary, I saw most of the people do get doubled in size dough after the bulk fermentation (about 2.5 hours). This frustrates me so much and I can't seem to understand what the problem is. I see many recipes with low sourdough percentage that calls for 8-12 hours of bulk fermentation (like Ken Forkish).

In my last try I saw nothing happened after 2.5 hours so I left it 2.5 hours more and it started to show good signs but I had plans so I shaped it, fermented it 3 hours outside and now they are waiting in the refrigerator which ill bake tomorrow morning. Next time I'll try to ferment it 8-12 hours and see what happens.

Does anyone have an idea what can it be? (The only thing I think of is that I'm not from the US and the wild yeast here is different?)

glasgowjames's picture

Focaccia video w/ Slap+Fold Technique

Hi all,


I'm James and I've got a bread book out in the UK - Brilliant Bread (Ebury Press).


Here's one of the promo videos we made - showing one of the most basic breads from my book; focaccia. It also gives a detailed demonstration of the Slap and Fold technique:



Skibum's picture

40% whole gran boule with toadies . . .

Yesterday was a big day for this old skibum.  I made a trip to the big city and picked up my new Kitchenaide SS fridge to go with the KA SS stove bought in the spring AND stopped the Bass Pro store and bought a Lodge combo cooker for $50, which is WAY easier to load than my 4" deep enameled CA DO, which was taking a bit of a beating doing bread and is my favourite cooking tool, both stove top and oven.  The Lodge CC rocks!

I took yet another page from dabrownman's book in this bake going with 25% whole wheat and 15% organic rye. For 2/3 of the WW I used 1/3 red wheat berries and 1/3 white berries ground in a small coffee grinder I use mostly for grinding spices.  All of the flour and water was autolysed overnight @ 85% hydration.

This was about a 3 day build due to schedule.  Day one feed the starter, let it rise and fall , then into the fridge overnight.  Mix in the am with 4 S&F's with 10 minutes rest and 3 S&F's with 30.  Bulk on the counter for 1:30 the into the fridge for 24 hours.  Pre-shaped, rest 10 min and shaped.  I proofed in a mixing bowl lined with linen dusted with rice flour for an hour, scored and baked in the new Lodge for 20 minutes @ 500F covered, then 10 uncovered @ 450 convection, turning at the half. Crumb shot:

This made a nice bread with a good open crumb, but I still like the flavour profile of my 15% WW, 10% rye and will back down to those numbers next bake and once again use ground wheat berries and toadies.  i also added 1Tbs oil, 1 Tbs honey and 1 Tbs malt syrup and 11/2 tps salt.

The new love in my life:

Now I just need to change out the flooring and my kitchen reno is complete.  It sure is nice to have quality kitchen appliances!

Happy baking!  Brian


gretel's picture

KNEADING- Bertinet vs. Lepard

Hi ,


What do most of you do for your serious or small bakery kneading- the slap down, time consuimg, effort-required, impressive show of the Bertinet clan or the ever-so gentle, passive and sweet method of oil the board, barely touch the bread and let it rest and repeat this many times of Dan Lepard?

I have done a Milk Loaf by Lepard which turned out fabulous but some of his breads which I want to do literally require a whole day at home- you start at 8am and then don't bake this until 5:30 at night. You can not leave the house as every 30 min. about you must go lightly touch the rising dough.



reden's picture

help with wet dough

I have been lurking on this site for some time and have learned a lot.  I started baking with Ken Forkish's book and have been trying to perfect the boule using a preheated Dutch oven.  However, by the time i have floured my hands and dusted the dough, the dough is less wet that it should be.  Can I throw an ice cube into the pre-heated Dutrch oven or paint the dough with water to achieve the proper crust?

floppy's picture

Whole grain bread


I've been milling my own grains for several years(Retsel Mill) and have slowly gained some experience in the whole grain experience.

Recently, I've been requested hold a demo on my methods and where I usually make a 15 c flour mixture, I'm reducing the amount for a single loaf for the demo.

First batch using sugar in place of honey produced a reasonable loaf but the bread is almost crumbly. Is this because of the sugar? The recipe is 5 C flour( this was 60% white wheat & 40% Triiticale), 1/3c oil(soy), 2 tsp yeast, 4Tbs sugar+1Tbsp &1tsp water in place of honey, 2 tsp gluten, 2 tsp salt, optional 3tsp flaked flax seed.

The next batch was similar to above but with honey and 3Tbs sunflower seeds. The bread has a lot more flavor and better texture. I'm assuming the difference is honey.

Previous recipe has been with white wheat flour, 1/4 cup of cooked millet, 1/4 cup flaked oat,flaked rye, flaked triticale - pre-cooked. The result is a heavy but tasty bread.

I'm also curious of the result of the milling with the Nutrimill as compared to the Stone mill in the Retsel mill. Is there a difference in the finess of the flour? The nutrimill I think is supposedly faster but the Retsel will stone grind 12c of white wheat or triticale in about 12- 15 minutes and is tolerably quiet.

I'd appreciate input on improving my bread and milling machine info.


Thank you.




rachelkf's picture

Stronger sandwich bread

I have found that my sandwich bread tears and breaks when I eat sandwiches. Has anyone found a better recipe for stronger sandwich bread?

harley12's picture


I have allergy to all preservatives.  I could use yeast, I am requesting a recipe for bread using potatoe flour, or combination with spelt. No vinegar I could use olive oil thanks