The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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trailrunner's picture

Oatmeal brown sugar/molasses bread

This is a straight dough. Old recipe..regular cup/tsp measures. Sometimes the tried and true is the best. I did wet the shaped dough and pressed the top into the oatmeal,read about it here on TFL ..worked like a charm !  The bread is for a customer so no pic of crumb. 

Here is the dough just before going in the oven. c

 photo IMG_6402_zpsa3b14e8f.jpg

mwright50's picture

unbleached white flour with bran

I have been making the Norwich Sourdough bread for a few months. Recently I purchased an unbleached stone ground flour with 30% bran removed, the protein content is 13%. I am finding the dough to be stickier and flattens out more while proofing. I thought that the flour would absorb more water because of the bran. Does the flour need to soak so the bran will absorb the water?

108 breads's picture
108 breads

100% Whole Wheat Sandwich Bread

I used to make a perfectly good 100 percent whole wheat bread - with commercial yeast - in my bread machine and baked in the oven. Now, up to bread #29 in my 108 bread quest, I have a child who returned home, requesting a sandwich bread. Now I use my starter, knead and pray to the universe's bread goodwill.

Here is bread #29. Frankly, this might be a recipe to play with, but it is very unlikely to be a favorite. Suggestions for a good whole grain (or nearly) sandwich recipe are welcome.

Bowpicfram's picture

Poorly rising wholemeal loaves

I have been making bread in a bread machine for many years now but earlier this year my wholemeal loaves lost their rise.  I am in the north west of England and use a flour produced in Cumbria and dried yeast sachets.  I have no trouble with the white flour but with the wholemeal I've even wandered into the scary world of live yeast but no difference.  I'm wondering if it is poor grain quality after last years harvest can't think it's just that.  has anyone any suggestions please?

Excelsior Bakery's picture
Excelsior Bakery

Excelsior Bakery

Hello Everyone,


Chanced upon this website and just had to join! We are just finalizing purchase of a home in Tasmania, built in 1907 and used continuously as the towns bakery for 70 years. When we purchased it, most if not all of the bakery items were still in situ including the wood fired Scotch Oven reputed to be able to bake up to 300 loaves at a time. We would rather not disclose the location at this time till we get settled in.

Now, we don't know the first thing about baking or such large ovens but would love to get it going again and learn- even if only used a few times a year,by other people with an interest in such things and it seems such a shame to waste all that oven space, so we were wondering if there would be any interest in some joint baking sessions now and again?

We are both very heritage minded, so our main concern is to preserve the bakery and oven and thought that we may be able to make some new friends and hopefully learn a bit about traditional baking methods and have a great deal of fun while we are at it. 


Ian & Renee



Wild-Yeast's picture

French Dining Staple Is Losing Its Place at the Table

An interesting piece in the New York Times - European Edition:

Handmade slowly fermented "tradition" baguette versus industrial grade "classic" baguettes and "Got Bread?" ad campaign...,  


bakingyummies's picture




A classic German party bread makes for an attractive center piece. Guests can help themselves by pulling apart these pretty little rolls. I wanted to decorate it with sesame and poppy seeds but since poppy seeds aren't available here, I used nigella seeds instead.

Adapted from Eric Treuille and Ursula Ferrigno's book Bread

ab2244's picture

Kitchen Aid Mixer - is Wire Whisk supposed to scrape bottom?


I just got a used Hobart era Kitchen Aid Stand Mixer (K5SS).  I noticed that the wire whisk scrapes the bottom of the bowl (can hear the noise of it scraping against the bowl), but the flat beater has a mm or two clearance so it does not scrape the bowl.  Should I make an adjustment so the wire whisk does not scrape?  Or is the wire whisk supposed to scrape the bowl a little? If I make an adjustment for more clearance for the wire whisk, wouldn't that make the flat beater a bit too far away from the bowl?


Patf's picture

glazing problem

When I brush egg glaze on my rolls or loaves, just before baking, they usually collapse. What am I doing wrong?

Sometimes they regain their "lift" in the oven, but are never as springy as pre-glazing.

edit : if I put the bread in the oven without glazing, then took them out and glazed halfway, then returned to the oven, would this work?

sawyerc's picture

Advice for optimizing oven spring in a small Toaster Oven

Sorry for poor Eng, non native.

Hi, I am new to TFL and baking.A home baker who is passionate with making Baguette lately. I am seeking advice for making an good oven spring :)

The biggest obstacle I have now is my small 21L toaster oven(Delonghi eo2150)

Biggest problems are uneven heating and stream making

It s too small and the bread is too close to the upper heating wire even I put them on the bottom rack(with a pizza stone).



First ,Crust forms on the top of my Baguette quickly and the color turns brown in 4~5mins after loading (i usually set my oven 230c and bake for 22mins)  It stops the oven spring too early.(I tried to make steam by spraying my bread even 30sec)

The heat is  so uneven that the center top of the crust turn black in 10mins while the sides are still white.

Color will be slightly even if convection mode is on but is not so effective. Also,I cant turn it on in first ten mins while the oven should keep as moist as possible.

Should I place a tray at the top rack  so it blocks the upper heat? but it may make the temp too low around my bread.

turn my bread up side down in the last ten mins to have even baking?

Or lower the temp and longer baking time?



Second, It  seems the oven cant hold any steam. There are too many vents and the oven door is not tight enough.

 as I must pick my breads on the bottom rack and they take space, i can only put the steam tray on top, but it will be too danger as it s so close to the heating wire. 

Currently I spray on the oven wall and the 30sec interval in first 3mins of baking,it s ok to spray directly on my breads or should I just spray the oven wall?  should I spray until 7mins? but the heat loss it huge from frequent door opening. The water on oven wall dont evaporate immediately after the third spray.

I plan to place a small container with some metal inside on the same rack of my breads and I pour some water to it at start, should I pour hot water or some ice? the steam will be gone with in ten seconds anyway and I still need to spray. But I hope it helps.

I have an idea that putting one more baking stone on the top rack so it block the over heating of my top crust while conserving heat and my breads can get baked between stone. It may also help retain moisture?

As a last resort,should I overproof my breads to make large air holes as I cant get proper oven spring anyway.

Photos below are my Baguettes