The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

Janet Yang's picture
Janet Yang

Killed the yeast?

I opened a bag of SAF Red instant yeast two weeks ago. Divided it into two vacuum-sealed bags, and stashed it into the freezer. 

Then I read Maggie Glezer's book. She said that freezing damages the yeast, while refrigerating will preserve it for only 3 to 4 months. Still, many of you have frozen yeast successfully.

My yeast may not have survived. Last night I started a poolish that was mixed and immediately refrigerated overnight. Unlike the other times I made this recipe, the poolish was not ready in the morning. Sank like a stone when I tried the float test. 

 Was it the vacuum that hurt the yeast?  Janet
dickeytt's picture

Rubbery and Chewy White Sourdough Loaf

Hello Bakers, I wonder if you can help, I am making progress with my sourdough bread making and have made a number of lovely brown loafs, but when I make a white loaf, the centre of the bread is rubbery and chewy.  It also has the taste of crumpets. 

I used the Dan Lepard recipe and quantities for white bread.  The dough proved ok and  I did the 2nd prove in the fridge over night.  I cook it on my new baking stone at 210 C for 50 ish min and it had a lovely crust, but as I said very rubbery inside.

Could anyone provide me with some help on what I am doing wrong?




savvymegs's picture

sourdough lack of rise

HI, all,

   I posted earlier and really appreciated the responses. I did feed my king arthur starter around my schedule, and made bread using the extra tangy sourdough bread recipe last weekend.

    The bread came out pretty tangy, with a good sour flavor, but with relatively little rise during the proofing step. I live in the northern us, so I often have to proof in the oven to provide a warm enough environment. I noticed in all the steps this bread developed a bit of skin on the dough - could that have prevented the rise (I noticed it did expand some in the oven after I slashed it)? If so, what are some easy ways of preventing what I'm guessing is the drying-out that causes the skin?

    I did notice after now a little under a week my starter is doing pretty well. I have a small plastic container of it at 'room temperature' that I feed twice a day and seems to double in several hours. I am wondering if I tried again after a week of feeding if that would make a difference, the starter seems more vigorous, it doubles quicker.

   I guess - could the skin prevent it from rising? And would the starter being seemingly more active make it rise better?

    I plan to use the starter building technique described to prep for baking, but it probably won't be till this weekend or next week that I can do it. Trying to plan for the next try. :)


sfp1's picture

Best focaccia?


Does anyone have a really good recipe for focaccia? Thanks.


sfp1's picture

Hello fellow bread lovers!

Just found Fresh Loaf and joined.  :)

just.baked's picture

burn and slash

Just passing along a technique I tried.

I've been doing some high hydration baguettes and was having trouble getting good slashes even with a razor blade lame - too gummy.

The baguette pictured was slashed about 5 min after it went in the oven. The skin of the dough firmed up and the razor slashed beautifully. I'm going to experiment with slashing wet doughs after they go in the oven to find the best time to make the cut.

The other loaf in the picture is my first attempt at apple-water yeasted bread. Got tremendous, though late oven spring, likely due to the thin pizza stone not imparting a lot of heat to the dough. Was just out of the oven here, so will have to show the crumb shot later.

chasenpse's picture

Misto for steaming bread?

Since many home bakers don't have ovens with steam injectors we've had to rely on other methods be in water in a hot pan, squirt bottles, etc. I've recently picked up a pair of misto sprayers and I'm curious if anyone has tried filling one up with water and using it to help add steam to their ovens.

Would spraying a loaf with a mist of water impair the crust or would it help with oven spring?

a mars reject's picture
a mars reject

Kenwood mixer times for wrap dough

I'm going to try Paul Hollywood's wrap recipe today, but he hasn't included an idea for how long to knead it in a mixer. I use a Kenwood, I was thinking just giving it 4 minutes on Min so that it's nice and smooth, should that do the trick?

Murderboner's picture

Inactive starter


made a starter based of the tartine book. After about 4 days, liquid from the starter had separated. A few bubbles not much else going on. I decided to feed it anyway. Still seeing bubbles but the starter is not rising/collasping. Anythoughts suggestions are appreciated. 

NicholasStacey's picture

New, hello

Hello fresh loaf community. I've just joined In hopes to further my understanding of bread and learn how to improve my baking. I'm currently in culinary school, and bread is quickly becoming a passion. Thanks for having me.