The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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hairybaker's picture

Fridge proving?


I'm making a simple white loaf from James Morton's excellent book, Brilliant Bread. This is the recipe:

500g strong white flour

One 7g sachet instant yeast

10g table salt

350g of tepid water

I've mixed all the flour, salt, yeast and water together, left it alone to absorb into the dough after given it a few turns in the bowl. I let it rise for an hour and placed it in the fridge. Tomorrow should I just remove it from the fridge when I get up and let it come to room temperature, shape it, let it rise again and bake?

I wanted to use the fridge so I can have bread ready to bake when I want it rather than spending three hours indoors waiting around when I'm busy.

Did I put it in the fridge at the right time or should this have been after the second rise? Any tips on bread baking for busy people?

Any help would be gladly received.

Thank you


Capn Dub's picture
Capn Dub

Different Brands of Flour

I have noticed something interesting about flours that I thought to share with y'all.  I'm wondering of one of you real flour experts, perhaps someone who runs or has worked in a mill, can explain it to me.  I have tried every brand of AP flour available to me, and have noticed little difference in their performance in my particular application--until now.

For some time now I've been using King Arthur Unbleached All-purpose, mostly for feeding my starter.  A couple of weeks ago I bought a sack of Red Mill Unbleached.  (It doesn't say all-purpose, but I assume that's what it is.)  As soon as I opened it I noticed a definite difference in its appearance.  All the other brands have a "flat" appearance, but the Red Mill has a slight gloss to it.  Furthermore, it felt somewhat different--looser, perhaps; I don't know how else to describe it.  Upon using it, I found that it wet much more easily when mixing into my starter, and the starter was somewhat stiffer.

Being the curious type, I decided to investigate.  Weighing a cup of KA, using the "spoon and scrape" technique, I found that the average of five trials was 116 grams.  (KA says a cup weighs 120 grams.)  The Red Mill came in at 124 grams.  Now that would explain the difference in the stiffness of the starter, but it says nothing about the gloss and the wetting properties of the different flours.

Does anyone know why the difference in the appearance, feel, and wetting characteristics?

Regardless, I have become a fan of Red Mill.  Being basically a lazy man, I like the fact that it's easier to mix.  My father always said "If you want to know the easy way to do something, ask a lazy man."

Bakingmadtoo's picture

Emmanuel Hjiandreou's basic sourdough - still spreading!

As you can see from the pics, I still have spreading issues, different recipe this time. It is not a high hydration recipe at all, 500g flour, 300g water and 150g starter at 100% hydration, not sure what that makes the overall hydration, but surely not high enough to cause the spreading pictured. I must admit I didn't reduce the hydration at all to compensate for my humid environment, and did throw in a good amount of white spelt, which may not have helped. Do you think it might be my shaping at fault?

Sons of Bread's picture
Sons of Bread

Bread wrapping paper canada

I saw this wonderful paper in Germany for wrapping bread and want to find the product in Canada( specifically Vancouver). The paper is 2 layered. Thin paper on the outside, thin plastic/ Saran on the inside with perforated holes holes between both layers every few inches. Keeps bread fresh longer. Paper layer has logo printed on it.

I think you buy it by the reim. Size I got was 50  x 75 cm.  Any clues Canada???.

tkarl's picture

Long-time breadmaker here -- I've lost my touch. Please help

Me:  I always use a breadmaker and I ALWAYS make whole wheat.  I bought the original DAK Breadmaker when it first came out.  I had tweaked my DAK WW recipe so that the rising bread nearly kissed the glass top every single time.  Then I bought an Oster about 3 years ago primarily because they had a WW recipe that did not require any added Gluten flour.  The Oster worked fabulously.  That is the good news.  My problem now is that I cannot repeat my successes now no matter what I do.  Now, Every single loaf comes out to about 1/2 of the expected size -- in BOTH Bread Makers.

Ok, to provide more specifics:  1)  My room temperature is now (Chicago winter) is set to 57 degrees.  Not expecting things to work right because of this, I have warmed the breadmakers, the flour, the water, the yeast -- everything.  2)  I've proofed my yeast.  According to Red Star, 1/2C water + 1t sugar + 2 1/4t yeast (all at 115-120 degrees) + 10 minutes should raise the volume from 1/2C to 1C.  It does.  All my jarred yeast stays in the freezer.  3)  I've created a nice warm environment by putting 1/2 gallon jars of hot tap water outside the BM.  Then I put blankets around the whole thing plus a warming pad on top.  All this was of course is removed when the baking starts.  4) I am very careful when measuring.  I use the same measuring cups & technique I always have.

Just recently, I've also began milling my own flour.  Today, I thought to use store-bought WW flour to see if the milling was causing an issue.  I fired up BOTH BMs and they now both have 1/2 loaves in them.  I'm at my wits' end here.

What has happened to my bread-making capability?  Assistance appreciated.  Oh, and this is my 1st post here.

Cory_v's picture

First attempt at pizza

The dough is from here. But I only had white four so... wasn´t really country dough. Made the sauce myself which turned out pretty good. Got the sauce recipe from here. I made a nasty mistake with the dough though. Lets just say the outside of the pie crust ended up much thicker then the middle. Live and learn I suppose. Also, I´m stuck with a gas stove which doesn´t get that hot to begin with, but also the door doesn´t completely close. Not ideal for pizza as you can imagine. No pizza stone either, just the bottom of a cookie sheet. Yummy pizza regardless! (Although I will not be getting that particular peppered salami again!)

squarehead's picture

Practice and progress


Hey all I just wanted to post a couple pics of a daily sourdough that I've been practicing. The recipe and shaping advice came from a fellow TFL user and I am quite happy with the results. The bread is 20%whole wheat, 70% hydration, developed using Stretch n Folds, and is shaped, then retarded overnight and baked cold in a hot dutch oven at 450 with lid on for 13 min and then lid off for 25 more min. 



Song Of The Baker's picture
Song Of The Baker

Different Starters = Different End Result Flavour?

Been wondering this for some time now.  Do different starters produce different flavoured loaves?

Let's say I have 3 different 100% hydration culture/starters.  One is fed with all rye flour, the other is fed with all WW flour, and the third is fed with white bread flour.  If I was to bake three loaves, all using the exact same formula except using a different starter in each, would all three come out with noticeably different flavours?  Let's say the formula calls for a small amount of starter, like only a tbsp in the levain.  Total weight of final dough being 2000g.


Domestic WannaBee's picture
Domestic WannaBee

New to baking .... a question?

I am really new to baking bread however a few YouTube videos spurred my desire to pull out my Kitchen Aide and give it a shot. The first attempt was amazing ... the second, I believe I switched the ingredients around and ended up with 1/2 the sugar and double the yeast. The bread kept growing in my oven and actually burned on the upper oven coils ... not so good lol ....


Anyway, my question is this ..... I bought instant yeast for me previous recipes however I am finding more and more recipes I wish to try that state active yeast ..... can I always switch out the yeast? Are they interchangable? Same amounts? Thanks in advance for any response .... they will be appriciated!

grigothirty's picture

Cooking temperature


I have a question regarding cooking time, in general.

Let's say you have a rectangular loaf that cooks at temp X for Y minutes that has great quality and characteristics/color.

If you double the recipe and keep the same shape of the loaf, how would you expect the X and Y to change in order to achieve the same quality and characteristics/color?