The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Les Nightingill's picture
Les Nightingill

Tartine: am I doing it wrong?

I've been following the Tartine method for many months, with reasonable results. But always looking to improve.

Another thread here ( makes me wonder if I my understanding of the Tartine method is correct... specifically:

Chad Robertson suggests feeding the starter with equal "amounts" of water and 50/50 white/wheat flour. It's not indicated whether "equal amount" means equal by weight or by volume. I have been using equal volume (water and flour), giving a very wet starter.

Do you think Chad means equal-by-weight (i.e. 100% hydration) or equal-by-volume (i.e. about 125% hydration)?

Thanks in advance for your opinion


pal251's picture

Can I store bread in fridge overnight or longer?

Can I make a batch of dough for 2 or 3 loaves of bread and store it in the fridge so I can use it throughout the week or longer?


So If I made up a batch of dough for lets say 3 loaves can I put it in the fridge for the first rise.  Following day pull out enough for 2 loaves and put it into a pan after punching it down.  Then let it rise for an hour or so.


Then I can possibly use the rest of the dough later in the week?

This would be for a standard sandwich recipe. 






gretel's picture

poolish sponge vs. sourdough ques

Hello, I understand that the poolish sponge and/or biga are a compromise between the quick direct method with commercial yeast.  Over the years, I have done 90% direct method (though I never knew that was what it was called!) usually with fresh yeast as I thought that would be more natural than the dry yeast.

Anyway, now that I know more about digestion of grains and since I am not 20 years old anymore and now think about health concerns and nutrition more as I get more mature, I buy almost only sourdough artisan breads as I know they are easier to digest and have a side benfit of being lower glycemic.

As I mentioned on another thread, my first expereince with a rye sourdough was too much of a challenge, so I need to down grade to a white sourdough or go down a level to a poolish. Now, I did use the fridge retardation method of Artidan Breads in5 days a couple of years ago (tried 3 different recipes) and did not care for them greatly though they tasted fine and Ifound they did not raise well and were very little loaves. I put that book in the basement.

But I wonder if I do other recipes with a poolish or biga say from Lepard or Avner Laskin (every recipe I have tried from either always came out wonderful)-- will I get any of the same health benefits as a sourdough from the longer fermentation. Or will it not matter as there is no latic acid as in a natural starter? Will the longer fermentation breads be healthier at all than the direct method breads w/ commercial yeast either fresh or dried?

Thanks in advance,



JamieD's picture

Toasting Sourdough

Hello Everyone,

this is a little out of the blue - but has anyone else had problems toasting sourdough bread? on the odd occasion that it works sourdough toast is amazing, but most of the time the crusts burn before the centre is properly done :(

i don't think it's my toaster because I have had 3 and they all have the same problem.

i was wondering if anyone had any tips for trying to avoid this? I've tried wetting the crusts but It fails to work for me :(

any ideas would be much appreciated,


jascallie1's picture

"Bookmark this" not working on Baked Potato Bread

Help!  I cannot get this web page to load to "My Bookmarks" list.  It is listed under "My Account" and then "Page".  Any ideas as to why I cannot get this into "My Bookmarks" list?  Any help appreciated. Thanks for replying. Mary

P.S. I was able to load a different "Page" post to "My Bookmarks" listing with no problem. I did this after being unsuccessful with the above.

JamieD's picture

Do I have to clean my mixing bowl?

hi there,

I bake bread quite a bit during the week and it often annoys me to have to clean my mixing bowl as my sink is pretty small. I know this might sound a bit silly but do I have to clean it? I know that the people who wrote Artisan Bread in 5 Minutes a day recommend not cleaning it out as it can add flavour to the next batch of dough (though they are keeping their dough in the fridge).

so I waif wondering if anyone could help me out with this - would not cleaning it mean I get some sort of nasty disease? 

Many Thanks,


golgi70's picture

Wheaten Challah (50% Whole Soft White Wheat)

A recent post pushed me to try the Wheat Challah but I don't own ITJB so i just formulated my own and thought it would give me a good recent to use the local soft white wheat.  I figure If I'm gonna add wheat I want something that might still have a soft bite.  To me challah is light, sweet, eggy, and yeasty. I made a short levain using the soft wheat which I timed and watched for bubbles as I wasn't sure if it would be strong enough to double.  I added .25% yeast to add that yeasty flavor and hopefully push it to a bit more fluffiness.  Next time I'll omit and see if its better or worse.

Happy Baking All



Abelbreadgallery's picture

Mexican conchas diet version

Conchas are a very common sweet bread in any mexican table at breakfast time. Mexicans usually eat conchas with coffee, juice or atole (sweet hot drink made of corn flour), and they are the best accompaniment to mexican eggs or chilaquiles (fried corn tortillas stewed in spicy sauce).

Conchas consist on two different doughs: the first one is a kind of bun. The second dough is disk shaped cover in which you wrap the bun. The colour of the cover is usually white, but you can find them coloured in pink or brown. This recipe contains less sugar than the real conchas, so they are a little bit healthier.


More info:

tozlake's picture

mobile brick oven business for sale

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If you live in Michigan, I already have business on the books for next year that is yours

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DoughBoyFresh's picture

Fresh Off The Presses

OK, so for all my dedicated fans, of which I'm sure are numerous, I apologize for my negligence in updates. You might have though I was outta the game forever, but you were so wrong. That is to say, I have recently concocted some delish-ass bread. The inspiration came from my long time friend and college Armun Liaghat, to whom this loaf is dedicated. Enough with the babble lets dabble.

This is a 25% Whole Dark Rye, 75% white loaf. I used some of that chronic Red's Mill Whole Dark as night Rye and some regular Trader Joe's AP. I also added about a cup of flax seeds. Usually, I DGAF about a bread flour, but this time it ended up biting me in the ass (more on that later). I made about a cup of preferment with rye flour, a little water, and finished up the hydration with my all time favorite beer.

Yes that's right. It's not from Michigan, it's not an IPA, it's California Ale. Side Note to all the beer snobs: check it out. At this point, my starter was looking like some chunky diarrhea. Let that sit for 24 hours feeding every 8. Then I mixed up my dough, autolyse, and blah blah blah. Bang! Super dank loaf.

Well, almost...

While the crumb is acceptable as a sandwich bread, it was not at all what I was aiming for. With the hearty pre-ferment, I was hoping for large gelatinous bubbles, but instead got what amounted to the crumb of under kneaded WW:

I will try the guy again, only with two differences. I will substitute in bread flour, and add a ~24 hour retarded fermentation in darkest corner of my fridge.

So I ask my devoted readers; Do you think this aught to help my crumb? And with that, I say goodbye from Doughboy Fresh and stay crispy.