The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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breadpete's picture

Split top

Tesco White bread mix.

Dough placed in Loaf tin and covered with cling film and allowed to rise.

Top slightly above edge of tin. Remove Cling film.

Placed in preheated oven for appointed time.

When done top of loaf is well above edge of tin.

A "groove " runs the length of the loaf which has come from the edge of the tin.

When looking at the face of the loaf the groove continues and when allowed to cool and then cut

The top splits from the slice that has been cut.

Can some kind person tell me why this should happen and how do I avoid it





christinepi's picture

how to make half of a recipe

My sourdough baking results have been mixed, though edible. Since I'm a beginner, I expect this to happen, but I also am the only one eating my productions, which takes quite a while with recipes producing 1.2 kilo loaves, and 1.2 kilos of mediocre bread isn't that much fun.

So, I wonder how to make half of the following recipe: Or of any, really. I have this feeling that it's not as easy as dividing everything in half. There's this whole mysterious subject of Baker's Math I'm afraid I'll have to deal with. Could someone walk me through this with either the recipe above or some other?

Thanks so much.

ratatouille's picture

My thanksgiving sourdough loaves

Hey guys sorry it's been forever

Been busy with work and what not


I got the chance to fly home for thanksgiving so I quickly revived my starter and baked up a couple loaves!


Here is how they came out


Ichigo23's picture

Crescent Rolls Recipe??

Hello all,

Last year we missed Thanksgiving with the family because of work, but my husband made these AWESOME crescent rolls anyways and invited his mother for dinner over that weekend.  She loved them, which coming from her, is a major accomplishment.  

This year, when he tried to find the recipe, he couldn't find it online.  He tried another one, but it wasn't as good.  His mother has been on his case about how good those rolls were last year, and would like to have some for Christmas this year.

I don't remember much about the recipe he used last year.  I remember him mentioning that the butter was frozen, not just refrigerated.  He remembers the blog where he got it from was very in-depth with lots of photos.  His mother remembers the rolls being flaky and buttery.

I'm just looking for some help finding the right recipe to try again.  I wish he had printed out the recipe last year, but sometimes he relies on his photographic memory too much :P 

Gingi's picture

Tartine - Ready to Give Up on it - Looking for Someone Who Might Help

Hi again guys.

I posted here before and asked for your help- see link (

Sadly, my loafs are not rising as they should and that despite using the book's exact recipe and instructions. I measure the temperature and fold properly. However, I don't use a Dutch oven and I can't buy one right now.

Is it the oval shape of my bread and not the round one? Is it the scoring that is not deep enough? or the steam? I have not clue.

People say wonderful things about the bread and to be honest, I'm tiered of trying executing it properly. If there is a good soul out there who is willing to help, I will be forever thankful.

Alternatively, if you know of a pure sourdough bread which is easier to make, please share.

Thanks. !

MANNA's picture

Tzanghong observations

I have a bread that my family enjoys. The parkerhouse roll recipe from KAF made into one big loaf. Since its a straight dough it does have some issues with starting to dry out after a few days. Not that big of a deal since theres not much left by then. I wondered what the tzang method would do to it. It didnt produce a big shreddable loaf. Out of the oven it didnt look much different than normal. I was a bit disappointed. After cooling I cut into it. Crumb looked normal and it tasted the same. I know what your thinking total failure or I did something wrong. It wasnt a failure. The difference was subtle. The crumb thats normally crumbly when cut held up much better. It was tough but still tender. It has been a couple of days since I made the loaf. I keep it in a plastic bag in my pantry. I took it out this morning for breakfast and tested the cut end for dryness and was surprised to find it moist and springy. Taste is still very good. The method has helped the shelf life of the product. Since the crumb is more robust, it stands up better to making PB&J. That is the only alternative in my house if you dont like whats for dinner. I do need to adjust the hydration up some. After my next bake if its right I will post the modified recipe. I want to explore some cajun cooking recipes on roux making. I know if you cook the roux to varying levels of brownness it effects the thickening ability of it but imparts flavor. This has some far reaching possibilities both in flavor and texture.

Mebake's picture

My first borodinsky, and Pastry #8

I have finally bought a Pullman pan! two, actually. For bread, my first natural choice was a Rye; my first  Borodinsky  from Andrew’s book: (Bread matters).

I’ve all but given up on finding a Pullman pan in Dubai, until I overheard a discussion among my Pastry class peers  and the Chef about  commercial sources of  the ingredients and tools used in the institute. Alarmed by the possibility of finding the pan, I took the address from the Chef and headed down to the warehouse. The two story warehouse sells different hospitality and catering equipments at somewhat reasonable prices. I’ve found two sizes for Pullman pans, all from the Italian brand Paderno, I was so excited. The one I bought for us$ 27 each, was an  11.75 *4 inch pan. There is a much longer version, but it was too much for domestic use. The pan had a sticker that says: blue steel ..etc. The pan was properly washed with detergent and warm water, but it had a slight oily layer, and a distinctive rusty aroma. I searched though google, and learned that blue steel is a steel that has undergone a deliberate oxidation prior to the final non stick coating. I shrugged my shoulders and wiped them clean.

For borodinsky, I mixed my ripe rye sour with rye flour molasses and salt with a fork, scooped the lot into my greased pan  sprinkeled with cracked coriander seeds. I had no barley malt syrup, so I skipped this ingredient. I wanted to try Andrew’s advocated method of no bulk fermentation for rye bread, and the bread rose in 2 hours. Total dough weight was 1346g which was more than twice the recipe’s yield. After two hours, the dough has risen to almost the top rim of the pan, and started to crack. I slid the pan’s cover on, and baked the bread for 10 min. at 420F and 30 minutes at 400F.

My regretful mistake was to bake it according to Andew’s recipe, which is to a total of 40 minutes, failing to remember that an extended bake is needed for larger dough. After 40 minutes, the dough was unmolded and steam escaped from the loaf. The loaf’s crust was very tender and the color was lighter than a rye should be. I didn’t take a hint, Ugh! I guess I was too captivated by the square-ish cross section that the Pullman pan was capable of producing.

When cooled , the loaf was wrapped with a cloth, and left for 12 hours. Next day, I couldn’t resist having a peek and I sliced a few squares. The loaf was moist and gummy. Ops, I’ve underbaked it!

I wrapped it once more, and left it to rest for another day. Today, I’ve sliced it, and it was still moist and slightly gummy (cutting shreds still evident). The flavor is typically rye with a faint sweetness, and a good dose of spice that complements the overall flavor. The crust was soft, and the crumb was softer. There is a subtle mouthfeel of rust at the end, but generally tolerable. I don’t know how to deal with blue steel rust mouthfeel, but I’ll wait to see whether the pan becomes seasoned as I bake on. Overall, the bread was really good, and improved when slightly toasted.

As for Pastry, I’ve skipped my two day marathon class of Chocolate. By the end of last week, I was completely worn out. My Pastry class 8 of the week before went well, though. We made frozen desserts, such as ice gateaux, cheese cake, tiramisu, fried ice cream.



rjgruffydd's picture

Rice Bread/Rolls

Years ago (45 yrs) we lived near Schenectady and there was a bakery in Scotia, NY, that made rice bread and rolls.  This bread was very light and airy and it had a crust with a uniform almost square alligator pattern.   We used to buy either the bread or the rolls every week.  We moved in the early '70s and almost, but not completely, forgot about it.  About 25 years ago we came across the very same rolls in a Polish bakery in Rochester NY.  That bakery has long since gone out of business.  I have looked for 2 to 3 years all over the internet for a recipe without any success.  Is anyone out there familiar with the bread I'm talking about and do you have a recipe???????

christinepi's picture

Scoring wrecked my loaf?

I used this recipe today: All went well until I gently dropped the dough into the cast iron pot. It deflated a little bit, but it really lost volume when I tried scoring it. I used a very sharp knife. It didn't cut at all; the dough just "got out of the way". I've only tried this once before, and it wasn't THAT bad, but still, I clearly have no idea how to do this properly. I'd rather not touch the dough at all and not score it, just to retain volume. Apart from my doing it wrong, is it possible that my dough just didn't have the right consistency? The finished loaf looked beautiful, it tore nicely on its own, but it was dense as heck, though good tasting, and nice crust. 

CB85's picture

Traditional Swiss bread?

Hello, I have a question that I'm not sure has an answer, but I'm hoping someone here can help me out. My friend is hosting an exchange student from Switzerland for the year. She loves bread, and I thought for Christmas I could make her a traditional swiss bread.

Problem is, I don't know if such a thing exists? I have only found one type in my searches and I don't know if it's real or any good. I don't have a lot of experience with commercial yeast bread, I really only usually bake sourdough, so I also can't analyze the recipe very well.

Anyway, if anyone has any formulas they would like to share, I would be really appreciative. Especially if the formula was in weights, as the only one I've found is volume measures. Thanks!!