The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Janet Yang's picture
Janet Yang

Care of tinned steel

How do you prevent tinned steel from rusting? My tinned bakeware always develops spots of rust, despite fragile handling and thorough drying. Climate doesn't seem to matter.

Recently I bought two Italian pandoro tins and a madeleine pan. As long as they were in frequent use, I didn't wash them between bakings, just wiped the crumbs out with a soft cloth. After all the holiday baking was over, I washed them by hand, dried them with a towel, then put them in a 220° oven for a few minutes. 

I just examined them and found traces of rust in the pandoro pans. It wiped away easily enough and the surface is not rough, so I guess the tin layer is mostly intact and the rust sort of "bled" through to the surface. But it's the beginning of the end, isn't it, once rust shows up? :(

What is the best way to protect tinned bakeware?


PetraR's picture

Hi , I am Petra

Hi I am Petra, I live in the UK on the beautiful Isle of Wight, though I am German.

My husband is English , so that is how I came to the UK. LOVE:)

I am 51 years of age, I have 3 boys ages 19,21 & 25, and a Daughter age 15. 

I started baking 1 year ago , May 2013 and wish I had started YEARS ago.

Missing German crusty bread was what finally drove me to bake bread.

One learns so much from baking a lot and trying out different methods.

I now bake my breads * most of them * in a Dutch Oven * and do the S&F method instead of kneading.

I was diagnosed with Rheumatoid Arthritis , my wrists and fingers aching a lot and I would not have been able to knead. 

Well, that is it from me.

Happy baking.



Peter_pan's picture

How was it done?

First, if this isn't in the right category, I apologize. It seemed to me to fit with the artisan theme.
Short background, I'm looking for other options instead of purchasing a large stand mixer. It brought me to the following question:

How did bakers several hundred years ago make bread without a stand mixer?

I understand how to do it on a small scale, say 1 or 2 loaves. . . That's fairly straight forward.
However, how did they accomplish this when they needed to make 100 loaves? I can't imagine they kneaded the 100's of loaves for hours and hours...just doesn't seem to make sense.


VonildaBakesBread's picture

Sprouted wheat

We are attempting 100% sprouted wheat from Reinhart. What should our ground up sprouted wheat berries look like? Right now we have a sticky mass with which we could form balls, etc. 

EvaDeBakker's picture

Bread (spelt dough, bread machine) keeps flattening


I've recently started baking bread. These are the specifications:

100 grams spelt flour

400 spelt wheat

about 7 grams of yeast

one teaspoon salt and one teaspoon palm sugar

tablespoon of coconut oil

225 ml water (room temperature)


I knead and bake it using a bread machine.


The problem: after rising, at the beginning of the actual baking process, the bread flattens.

What am I doing wrong?

I would appreciate any input. Thank you very much

(p.s. I tried using the search function before asking this but could not really find a suitable answer)

One Handed Toast's picture
One Handed Toast

Why on earth is this working so well?

By accident, I recently left my very healthy starter out of the fridge when I went away for almost a week. When I got back it needed quite a lot of TLC to bring it back to health. But then something wonderful happened! I'd really like to draw on the forum's expertise to try and understand why ...

After resuscitating my starter, the next loaf I baked was my best ever. It was incredible! Great spring and a soft chewy crumb that stayed light and fluffy for a good few days. When I first took it out of the oven I thought it had a giant hole in it because it was domed, without any natural spread where the scoring lines had been. But the loaf was amazing!

my subsequent loaf was excellent too.

Now I had a good starter before this - and was really happy with my bread - but Now it seems superhuman! I'd just like to know why. It seems like the process of rebuilding its natural yeast has given the starter a lease of life. I'd be tempted to do this again if the bread returns to its previous and very acceptable state. Perhaps this is a good idea periodically.

Any thoughts, explanations or experience of this? 



andychrist's picture

More Bakery Fakery: SD Spin-ache Rollz

Again with the Briouche, Nyetzels and Qaiseroles. 

This time made with spinach in a SD rye levain fortified with fermented pineapple juice.

Somehow I doubt these are really gonna sell.

justsaying's picture

Softening up whole wheat bread?

I'm trying to make almost complete whole wheat bread but not making it so dense and heavy.

Do you think 28g of soy flour and 28g of powdered milk with 60% of water(of whole wheat flour) would do the trick?

Cookdoc's picture


My wife told me that the starter/biga/poolish should mature in a dark place. I thought that it was more the temperature that mattered. Any Info?


donsabi's picture

Gluten Intolerance

I am sure you have seem gluten free products emerging from every dark corner of the processed food industry.  It is all over the news media and during my last doctor visit his recommendation was, "stop eating gluten."   So what happened to bread?  I grew up in a family that had bread on the table at every meal and there was no obesity.  No one complained of stomach aches, bloating, IBS, where bread was responsible.  

I tired researching this but gluten seems to have been labeled the culprit with little to no investigation from the medical world.  However there seems to be far more to so-called gluten intolerance.   I came across a couple of articles that seem to point at other sources.  One theory is that the gut bacteria responsible for the digestion has been destroyed or severely weaken by antibiotics.  Another was and is the destruction of our gut bacteria from the use of fluorides.  Still another theory is the use of GM crops, such as BT corn, and the saturation of Round-UP ready crops with the herbicide Round-Up.   I believe the reason for the relatively recent advent of gluten intolerance has been caused by the destruction of our gut bacteria and not wheat.  

I bake my bread with the use of five ingredients, a good white flour, yeast, water, sugar, and salt and have no issues.  (I do have issues with WW and whole grains but I don't want to sidetrack the subject).   Some of the problems caused by modern day industrial bread is probably caused by the additives as such I don't think that homemade and commercial breads can be compared.   I  believe that gluten intolerance is caused by the products that have taken a toll on our digestive system, antibiotics, fluorides, insecticides, GM corps like BT corn, and other GM Round-Up ready crops.

Jaque Pepin said something like, 'for my last meal I would want fresh bread and butter.'  I agree and hope that we will be able to enjoy our breads until our last day.