The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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thaliablogs's picture

Freezing forkish pizza dough

Just made some pizza dough (overnight levain) and we won't eat it all today . Best to freeze as balls, freeze as flattened, ready to bake pizza shapes, or bake and freeze? 

Abelbreadgallery's picture

Chocolatissimo bread

90% bread flour, 10% organic stoneground wheat flour t-80, 60% water, 40% liquid sourdough, 5% cocoa powder, 9% honey, 2% salt, 0,5% fresh yeast, 20% chocolate drops, and vanilla aroma.  About 2h and 30 min of bulk fermentation, stretching and folding three or four times. Shape and poof overnight. Bake at 240C.

theresasc's picture

Does the type of starter really matter?

I have a lively little rye starter and I have found a couple of breads that I would like to try to bake that call for a white starter.  Other than a different flavor imparted to the bread, will using a rye starter instead of a white impact the bread?

Nominingi's picture

Danish Rye Bread Formula please

Good morning dear TFLer

I want to bake a danish rugbrod and have not been able to find a formula I'm confident enough to try. There's a good video on youtube posted by someone who produces the bread I want to bake, but he bakes it in an intuitive way.


Thank you

GWRoss's picture

100% Sourdough German-Style Many Grain Bread

I think this is my first post on TFL. I registered way back in July of 2011. I used to be active on before Lehman's "rescued" it.

The other day, when I was making a batch of German-Style Many Grain Bread (from Peter Reinhart's "Whole Grain Breads") I did a search online to see if anyone had any comments on the recipe. A couple of the search results were on this site.

On my first try, I closely followed the recipe. Usually, when I have made breads from WGB, I have used the honey option. This time, I used brown sugar, and the result was that the dough was too dry, but I didn't notice it until the very end of the kneading (in my Hobart N50.) I kneaded in more water, but it was either still not enough, or I had over-kneaded the dough, and I was not happy with the final result.

On my second try, I increased the amount of flaxseed (matching the weight of the other seeds) and omitted the yeast, allowing my sourdough to do the heavy lifting. (And of course, I paid more attention to the hydration as I began kneading the dough.)

I was so pleased with the result that I just had to brag. I don't usually roll my loaves in seeds, but this time I did, and it really shows the way the loaf bloomed in the oven.

Hanzosbm's picture

Flour or grease to prevent sticking

Hello all,


This is a somewhat general question but I wanted to generate some discussion around techniques rather than recipes.  In general, there are two methods to prevent dough from sticking during the proofing process.  One can either grease/oil the dough/container/surface, or one can use flour of some sort. 

Recently, I've been making lighter breads from primarily white flours looking for an open crumb which naturally lends itself to a higher hydration dough, but for this reason, most recipes suggest using the greased method to avoid adding more flour to the equation.  However, I've run into two problems with this.  First, I really like the look of crust that has been floured and looks a bit drier and crustier (is that a word?).  Second, and probably more infuriatingly, I've been having a heck of a time getting these breads into the oven and have ruined a few in the process.  There is nothing more aggravating than spending a week building a sourdough starter, another day creating a poolish, all day kneading and proofing, and then finally, when you're ready to put the bread into the oven, the loaf sticks to the peel and upon trying to get it off, the entire loaf falls onto the floor of your electric oven around the coils.  (and yes, that literally happened to me recently)

So, getting back to the discussion, assuming the identical recipe, how much of a difference do you think there is between flouring and greasing surfaces?  What kinds of effects do you think each will have on the finished product?  Which do you prefer and why?  And does anyone know of a way to prevent greased loaves from sticking to a peel?

a_warming_trend's picture

Monday Gift Loaves

These are 76% hydration, 20% levain, 30% whole wheat, with a smidge of pate fermentee for that little added umph. 

No crumb shots, because they were gifts. 

Abe, thanks for inspiring me with your scoring pattern! The boule is exactly your pattern, with a few extra very shallow swirls

Here's to making it through Monday, TFL!

David Esq.'s picture
David Esq.

Tartine Country Rye

Deja vu.  This weekend I decided to make the Tartine Country rye bread again, this time I made four loaves.  The formula in the book:

Leaven  200g

Water    800 g

Whole Rye 170 g

Bread Flour 810 g

Salt 20g.


My "modifications" to the formula:

Leaven                      200 g.

All Purpose Flour     500 g

Whole White Wheat 330 g

Whole Rye                170 g

Water                          818 g

Salt                                20g

Because I took the starter out of the fridge on Thursday evening, I was able to feed it 3 times before using it in the levain, and it did nicely by Saturday morning when it was time to mix the dough.  So, no yeast added this go around.

For me, the most interesting thing about this loaf is being able to taste the wheat, the rye and a mild tang of the sourdough.  Usually my bread is not this complexly flavored, or I can't usually taste so many things in each loaf.

I also added a smattering of sesame seeds which I think make the bread all the more delicious.

And a blurry  "bottom shot" since a lot of people seem to burn the loaf.  I avoid that, I think, by nesting the pans after the first 20 minutes, removing the deep top and putting it under the shallow bottom pan.

I really do love this bread.

StuffedBagel's picture

Bagel Shop Proofing


I have been doing research as part of  potentially opening a bagel business. Being that most shops seem to cold proof overnight after forming the bagels, how do they find storage for the bagels to proof? I presume the larger bagel shops sell well over 1,000 bagels per day. Can someone please enlighten me as to how they find the space or equipment to cold proof (retard) the bagels overnight? I am thinking that some would have to skip the overnight ferment and do a warmer and shorter proof that doesn't require nearly as much storage. Any information would be appreciated. Thank you.