The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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GAZ082's picture

Chewy and moisty honey flavored bread receipe?

Hi guys/gals. I just made my second bread the other day and loved it how simple and relaxing is! (my "first" bread was some leftovers i had when making also my first time ever pizza dough!)

Now i'd like some honey flavored bread but i want it to be chewy and moisty on the inside. What kind of recipe should i look?



Dwayne's picture

Skunk Bellies (aka Cinnamon Rolls)

Name: Skunk Bellies (aka Cinnamon Rolls)


 First take 3 fresh Skunks and remove the soft under bellies.  Just kidding, no animals were harmed in the preparation of this recipe.  : )


Some how or another as our kids were growing up we gave Cinnamon Rolls a funny name and that name has stuck.  The original recipe was called “60 Minute Cinnamon Rolls.”  I was amazed at how good they were and it only took 1 hour.  I’ve modified this recipe quite a bit over the years.  It will still work for making Cinnamon Rolls in an hour if you shorten up a few steps.  However, if you take your time they will be even better.



# of Loaves

Loaf Size




Total dough Weight (TDW)


 Cinnamon Roll (100g)






Total Formula












Total Flour




Flour, All Purpose








Milk, Whole (120°F)





2 3/5



Egg, Whole (2)





2 1/5



Leaven, Yeast Instant








Sugar, Granulated








Salt, Table







Fat, Crisco










Fat, Butter, Unsalted





1 4/5



Sugar, Brown





2 1/8



Spice, Cinnamon Powder





2 8/9









 Process Notes:

  1. Place the Flour, Yeast, Granulated Sugar, Salt and Crisco into the Mixing bowl and mix for 30 seconds to evenly distribute the ingredients.
  2. Add the Milk (heated to about 120°F) and Eggs (2 at room temperature) to the mixing bowl and mix for 6 to 8 minutes on 2nd speed in a Kitchen Aid mixer.  You may need to scrape the bowl occasionally.  Make sure that the flour at the bottom of the bowl is incorporated.  The dough will be quite soft at this point, too soft to knead by hand.
  3. Remove the beater, scrape the sides again, and cover the bowl.  Let rise for 15 minutes.  The dough will be much firmer after the 15-minute rest.
  4. Turn the dough out onto a well-floured counter top and pre-shape into a rectangle.  Let rest for 2 minutes.
  5. With a rolling pin roll the dough out to a 32” x 20” rectangle. 
  6. Melt the filling Butter and spread on top of the dough.  Cover the dough with the mixed dry filling ingredients (Brown Sugar and Cinnamon).
  7. Roll the dough up lengthwise like a jellyroll (from the short side) into a log.  (Note: for more turns stretch the dough as you roll it up).
  8. Elongate your log (roll it back and forth and make it longer) to 36”.  With thread, unflavored dental floss or a knife cut the log into 24 pieces each about 1 ½” long.  Line your baking sheets with parchment paper.  Place the slices onto your baking sheet leaving about ½” between the slices. Note: I use a ½ Sheet Pan (12” x 18”) or two Cookie Sheets (10” x 15”).
  9. Cover the sheets with plastic to keep them from drying out and let rest for 1 to 2 hours (or 30 minutes if you are hungry or in a hurry).  The rolls can be refrigerated overnight at this point (before the rest).  Remove from the refrigerator and let stand at room temperature the next morning before baking.
  10. Bake in a pre-heated oven at 350°F for 30 to 35 minutes.




Home (could be a Commercial column too)

Final Dough








Type of Mixer

Spiral (Kitchen Aid)


Mix Style



Dough Temperature




Dough Hook






Length of Time

15 minutes











Resting Time

2 minutes



Roll out to a 32” x 20” Rectangle


Shape Process

See process notes (Steps 4 thru 8)


Proofing Device

Sheet pan (12” x 18”) | Cookie Sheet (10” x 15”)


Proof & Bake




Final Proof Time

1.5 - 2 Hours



80°F | Room


Oven Type

Home Non-Convection


Total Bake

30 to 35 Minutes


















Variation Hints for the Dough:

Flour – All Purpose Flour or Bread Flour.

Milk – Anything from Whole Milk to Non-Fat Milk, Buttermilk, or Rehydrate Dry Milk.

Sugar – Granulated Sugar, Brown Sugar, Honey, Or Molasses.

Fat – Butter, Crisco, or Oil (Corn or Canola)


Note:  Some of the variations may require some adjustments to the hydration (that is you may have to adjust the amount of Milk).


Variation Hints for the Filling:

Sugar – Granulated Sugar or Brown Sugar.

Cinnamon – Adjust to your own taste (we like it stronger, old family saying “If a little is good – more is better”.  We use more!).  Also try different types of Cinnamon.



Please provide feedback (things you like, things you dislike and things you would have like to see) on the recipe format as I am in the process of tweaking it.  I’ve combined features from a number of my favorite books as well as The Bread Baker’s Guild of America’s Format Guide.

Janet Yang's picture
Janet Yang

Elasticity in dough

I recently made a wild-yeast sourdough starter. At feedings I just stir it a bit, not bothering to get it smooth. 

Whenever I use some of the starter (anywhere from four hours to four days after feeding), I notice that it is kind of rubbery or elastic, as if it had been kneaded. It puzzles me, because I don't do anything to develop the gluten.

Is this gluten development simply due to hydration and time?—or is there something in sourdough that stimulates it?


buckie10's picture

Hole in my family loaf

Hi All,

I was wondering if you would be able to help me with a recurrent problem in my family loaf. I adapted this from our favourite bread-maker recipe when I took the plunge to go to bigger, more sandwich friendly, hand (and stand mixer) made bread.

I've put my ingredients at the end but basically I put the dry goods in the Kenwood mixing bowl, combine the wet goods, make up the yeast and then add yeast and liquid to dry and kneed on 1-2 for 5 minutes.

After first rise I knock back in Chef on 1 for 1 minute. I then form by rolling out to 2xlength of tin, folding left and right in then folding front and back in. I proof it in my loaf tin till doubled in size and then into oven on 220C for 30 mins, remove from tin and bake until internal team is 87C.

The finished bread is lovely and my kids would rather have it than shop bought which makes me very happy :) Invariably though I get a big unsightly hole in the lower middle, sometimes there are issues near the crust too (see image for a fairly standard middle section through a loaf).

Any suggestions would be appreciated as it is driving me daft!

Many thanks,


Spelt and Bulgar Wheat Loaf

Strong White Flour 700g
White Spelt Flour 300g
Bulgar Wheat 90g
Salt 1tbs

Cold Water 290g
Yoghurt 290g
Lemon Juice 1tbs

Warm Water 150ml
Sugar 2tsp
Dry Yeast 2tbs

Ilse's picture

Infrared Ovens

Does anyone know anything about infrared ovens?  Is it better than the conventional ones?



Daniel Rennal's picture
Daniel Rennal

Trouble with crumb structure on high hydration sourdough loaf

So I've only recently been experimenting with high hydration loaves, and have had mostly good results.  The loaf I baked last night, however, was not the best.  It definitely lacked on oven spring, and the crumb was way too closed and spongy.   I didn't write everything down this time, but so far as I remember I made the leaven at about 1 AM, which was 50 G starter, 150 G all purp flour (heartland mills), and 150 gram king arthur whole wheat.   When I checked it at 10:30 AM the leaven was active and floated in water.   I made enough dough for two fairly large boules by mixing 1150 grams of flour ( a mixture of all purpose flour, bread flour, whole wheat, and a little coarse rye,) and 850 grams water, coming out to about a 74 percent hydration, not including the leaven...which I used 220 grams of.   I let the dough bulk ferment while stretching and folding during the first few hours for seven hours total, then I let one loaf (the one the in picture,) rise at room temperature for 3 and a half hours and baked it that night, the other loaf proofed in the refridgerator for about 18 hours and was immediately thrown in the looks slightly better, but probably isn't a whole lot better.   Any suggestions?  I'm thinking this may have overproofed...causing the tight crumb structure, or just not enough practice shaping wet dough...


nora sass's picture
nora sass

Starter sinks in water

Hi Everyone, Im new into baking and I've tried a few versions of a simple sourdough bread.  It did not rise as much as I expected it to be. After reading a few blogs, I was told to test my starter by throwing a spoon fool in a bowl of water and if it floats is good.

However, I did that and realised my started actually sank rite down, thou I had been feeding it regularly and it is as bubbly.

Cud someone pls help me out here. I am almost the verge of giving up here.

Thank you to you Awesome bakers out there .


BetsyMePoocho's picture

Figuring Totat % Hydration

Hey Folks,

Been working on my French Baguettes and Sour Dough for a very long time.  I have, through a process of slight additions of water to each batch, been able to nail down good hydration level with consistent results.

But I really do not know what percent of hydration I have wound up with...... So, my question to all you learned folks is:

How to figure total % hydration when using a receipt that incorporates a Poolish or Sour Dough culture???


My Poolish is made up from equal parts flour and water with 1/8t yeast. 

My Sour Dough Starter was originally made using a culture, 1c flour, and 1/2c water.  It is refreshed for using in dough with 1c starter, 1c flour, and 1/2 to 2/3 water.  Then 1c of the refreshed starter is used in my receipt.

It is easy to figure hydration in a normal receipt, simple math.  I'm just lost with factoring the starters in and my wife says that I might be a little slow.....

Thanks for any comments.....


Baking Bread is like Golf..... Always trying for the perfect shot......

The Whole Grain's picture
The Whole Grain

Maintaining starter: do quantities/feeding regime really matter?

Dear all, 

I am new to baking sourdough bread and would love some advice from you. 

My question: does it really matter how you feed or maintain your starter? Will I run into problems if I do it all freehand and by not following a strict regime?

The reason why I ask is that I don't want the whole baking experience to become an exact science, I want it to be a relaxing -and rewarding- thing. 

Thank you for your advice, 

The Whole Grain

My approx 100 gram mother starter is about 4 weeks old, I keep it in the fridge and feed it whole wheat flour approx once every 2 days but more often and bigger feeds if I plan to bake within the next 2 days. It is alive, bubbling and doubling in size after a feed. I like to keep the consistency like creamy peanutbutter so I can mix it using a fork. It smells sour, sometimes of alcohol which I assume is because it has been starving. I like to keep it small and have little waste, especially because I won't be baking bread that often (one person household and trying to keep carb intake low-ish).

yeasty-loaf's picture

Today's Yeasty Loaf experiment.

I've been playing about with my enriched direct dough formula. I reduced the enrichment and the result was a lighter, springier texture to the crumb whilst maintaining a good crust and flavour.  I wish I could post a picture but I don't know how to post more than 1 on a post. I would go as far as to say the flavour was slightly improved by the reduced enrichment.  I think next time I will reduce the butter & sugar a little more. I also want to try not just finishing them off on the shelf to crust up the bottom but finish the baking upside down for a crustier bottom to the loaf and see which one works best.   I'm aiming for the best texture with the fuller flavour.  This is the 5th bake I've done since rediscovering my passion for bread making again. I love the feel of the dough and the excitement and anticipation between each stage of making bread.  Overall a very successful bake and I managed to get a loaf for the freezer. I am one very happy chappy with the results. Especially with my Banneton. I love the lines on the finished boule. With a bit more practice I should get an even nicer looking loaf. And with the other 2 on order all my loaves will soon all have the 'banneton look'.  My baking leaves a lot to be desired with a lot of room for improvement but I'm hoping I will with practice get even better than I was when I baked almost everyday and my loaves look as good as the others posted on this site (Gotta aim high).   My scoring still needs work. It's messy. I have ordered a lame to see if having the proper tool helps.  But I think it's a confidence thing. Iron hand in a velvet glove as they say. I just need practice. Practice is a good excuse to bake.  I plan on giving my starter 'Susie' a try soon with my first adventure in to sourdough. I have previously when I baked bread all the time dabbled in sourdough but never much more and this time I want to really see where the dough leads me.  Cheerio for now & Happy Baking Krisps I'm not sure why the picture has uploaded upside down?!