The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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beaker606's picture

USA Hearth Loaf Pan--Loaf Size Question

I received a USA Hearth Loaf Pan from my kids for my birthday.  I've wanted one for some time so I'm very glad to have it. My question is just how big (roughly speaking) of a loaf do I bake?  As in 1.5 lbs? 2 lbs?

If this has been answered already, I apologize.  I did a search and didn't find anything.

Thanks in advance!




Link to Amazon product description:

shoshanna673's picture

High Gluten Flour


I have a question about flour .. I live in Australia and do not have access to high gluten flour.  Can't even buy rye flour in supermarkets!  I have found a couple of suppliers where I can access rye flours, durum semolina flour (what a find) and many other flours.  But, not high gluten flour.  I do have some straight gluten flour and wonder if I could add a small amount of this to my bread flour in formulas to approximate high gluten flour?  I am an amateur home sourdough bread baker, and have fun, and some difficulty, trying to replicate some of the ingredients used in this site, sometimes with comical results!  However, we press on.  I am indebted to this wonderful site for all your wonderful recipes and advice, thank you all for feeding my passion.

Any advice would be appreciated.


Jope4's picture


So im going to bake soft pretzels this weekend and these are the ingredients:

1 ½ cups of Water at 110 degrees1 Tbsp of Sugar1 ½ tsp of Salt1 package of Dry Yeast2 Tbsp of melted Butter4 ½ to 5 cups of All Purpose Flour im having problems with the "dry yeast" part. Its my first time baking bread and i was wondering what kind of yeast the recipe calls for since i read theres an Active dry yeast and Instant dry yeast. Also, what i have on hand is Instant Dry Yeast, if the recipe calls for the active dry yeast can i still use the instant? If so, what are the necessary change in measurements, steps, etc. 


varda's picture

Plastic bags for crusty breads?

Hi,  I am getting geared up to sell bread at a local farmers market.   Health regulations say the bread must be covered so I am looking at options.    My inclination is to keep plastic out of it, as it is a crust destroyer, but its hard to sell bread if people can't see it.   I know some bakeries use perforated plastic, but I'm worried about that too.   Any opinions?    Anyone done a taste test on uncovered bread versus bread in a perforated plastic bag?   Thanks.  -Varda

Syd-a's picture

Final Sourdough proofing and size

So, as I scientist I am always experimenting in theory then embark on the big experiment. So I am considering taking half of my planned sourdough bread tomorrow to make 1 boule and then a lot of smaller (80g) rolls.

The dough goes through the same process of course, but will just take half of it at the final shaping stage  (see below) and divide into smaller balls. Big question: Is the proofing time the same irrespective of size? Will the dough proof quicker in smaller balls?

Thanks for all help as usual


1. Mix together all ingredients.

2. Leave 10 min

3. Knead 15 sec

4. Leave 10 min

5. Knead 15 sec

6. Leave 30 min

7. Knead 15 sec

8. Leave 1 hour

9. Knead 15 sec

10. Leave 1 hour

11. Knead 15 sec

12. Leave 2 hours

13. Divide dough into 2 or 3 pieces

14. Leave 15 min

15. Shape dough 

16. Leave about 4 hours

17. Bake


sourdoughlover's picture

Water Bath???

I have been reading about sourdough starers and water baths and was wondering if I should use one? I do currently have my starter jar sitting in a slightly warm bowl of water. Is this a good or bad idea?

According to my research, I should keep my starter at 86-93 degrees Fahrenheit. Is that correct? Has anyone had good experiences with warm water baths and starters or maybe  a bad experience?

sourdoughlover's picture

Hello! The Vintage Remedies Guide to Bread

Hi! I just made an account! I am a beginner at sourdough making and I really love sourdough bread! I just started my starter a week ago using book The Vintage Remedies Guide to Bread by Jessie Hawkins. I don't own the book. Just got the recipe from a friend, so I am still trying to figure it all out. I don't know if anyone else is using this method, but if you are, please leave a comment and tell me about your experience.



Abelbreadgallery's picture

100% whole wheat bread (+rye sourdough), sliced

Dear friends, I've spent the weekend outside. I could'nt get connected to send you the pictures until now.

Here's one picture of the crumb of the 100% whole wheat flour bread + rye sourdough.

I've attached more pics in this link:



Mebake's picture

Laurel Robertson's "Peasant Rye"

At the end of last week, I have been too tired and lazy to prepare any sourdough preferment, although I had an active starter ready. Next morning, I had no bread in the freezer, and the only bread I could make was that from straight dough. I browsed through my bread books, and found none other than Laurel’s book that offers plenty recipes for wholegrain breads, mostly straight doughs; hence the appeal :)

The recipe is “Peasant Rye” from the book’s Rye section. The formula contains some acids in the form of vinegar and cider, to counter the absence of a rye sour. The recipe is also almost 55% Rye flour to 45% Whole wheat.

I mixed the dough by hand, and aimed for almost loose dough. The dough fermented for 1.5 hours, reshaped and fermented again for 45 minutes. Final fermentation was barely 35 minutes, after which they were baked at 460 F for 10 minutes and at 325 F for 50 minutes. As recommended by Laurel, I applied a corn starch glaze to the baked loaves, and returned them for 2 minutes to the oven. In hindsight, I should have applied another layer of corn starch after they came out.


Left to cool for 12 hours, I then cut into one of them and had a slice after my evening breakfast. The bread was dark in color, had a slightly chewy crust, and a fairly smooth eating quality to the crumb. The rye flavor was very well pronounced; earthy, sweet, and satisfying. The whole wheat complimented the overall flavor very well.  For straight, yeasted dough, this rye bread is much better than I’d imagined it to be.




Syd-a's picture

The perfect fruit sourdough

So, I am looking to do a big final (for now) sourdough bread bake this week. I have a very good sourdough recipe that last (and the first time) I did it give some very nice airy crumb. 

I want to maintain and maybe even enhance that airy crumb even more, but this time around I am looking to add some raisins and sultanas as I love fruited breads.

Question 1. What percentage of fruit should ideally be used for a sourdough?

Question 2. What level of hydration will give the best airy crumb for this type of bread?

This first sourdough was 65% but now I am learning more about stretch and folds and dealing with wetter doughs so I think I could deal with more hydrated doughs.

Any other tips on a recipe and procedure for fruited sourdoughs are most welcome.

Thanks everyone