The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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jackfrenson's picture

Welcome post

Hi everyone,


Following the trend in Poland to bake own bread I'm here to surprise my friends and find new recipies. :)

I am 31 now and I am the owner and manager of wzory CV website.


I'd be glad to add my own ideas but I have to check yours' first :)

juantxo4's picture

Help with dough roller and dough sheeter

Hi guys, Im new here.

I have one question for you, Im opening a small deli and coffee shop; I will be making a bunch of pies and quiches, maybe some sables and things like that, NO pizza at all. 


I want to buy a dough sheeter/roller. I worked for some years at Paco Torreblanca bakery and we used an Super expensive dough sheeter that I won't be able to afford. But then I am being offered a anets dough roller sdr-4, brand new for $700.

My question is, will I be able to roll lets say, 4 quiche doughs, 2 pie doughs and bunch of cookie dough daily in a machine like this? I am concern of having to pick up and place the dough with my hands and warm it up. 

Do you have any advise on this?


Thanks a bunch

angelita23's picture

Sprouted brick...Oops, "bread" :(

I am new here today!  So glad to have found this forum.  I live in Puerto Rico (read:  humid and warm year 'round) and my 2 year old daughter and I have both have Keratosis Pilaris that becomes aggravated when we eat too much gluten.  We can keep it in check by eating low gluten sprouted bread.  Our local grocery store sells a sprouted bread that is not terribly tasty.

I have attempted sprouted bread several times and typically end up with bread that is somewhat soft, but very dense.  It is softer than the bread that I buy at the store, but much more "brick-like".  I have added some VWG (which is not really what I want to do too much of because of our sensitivities) to attempt to soften the bread, but it really is to no avail. 


I have been reading through some other threads that indicate that altitude impacts how much a loaf will rise and produce a more light loaf.  We are about 5 minutes from the beach, if that tells you the altitude at which we reside.


Does anyone have a sprouted bread recipe (complete with instructions for this newbie!) and any modifications that I could use to get closer to my goal of a decent loaf of sprouted bread?  My daughter is a terribly picky eater and could really use this addition to her diet.  I am using sprouted red wheat flour. 

Thank you in advance to all of you that respond and try to help me navigate through this! :)

hamletcat's picture

Is wheat the only thing you can make a decent sandwich bread from?

I have been trying to make a non-wheat sandwich bread for awhile and have even experimented a lot using gluten flour and other flours to see if I could make a good sandwich bread.  Most of the breads I make are too dense and don't rise, even with the addition of the gluten flour.  I have basically just given up and gone back to using wheat.  I am just curious if anyone else has had success.  There are many recipes out there, but I find that my breads just wind up being too dense, and wind up being more rustic or like a loaf bread.  

Elisabeth's picture

Reinhart bagels - uneven cooking fiasco

I decided to try my hand at Reinhart's bagels from BBA.  Followed everything, but the only changes were AP flour, and brown sugar, instead of syrup.  I used two pans, rotated, etc.  I'm also high altitude, but have yet to have a problem with my other bread.  Now, in the picture - top left, the 'perfect' bagel.  Top right - a bigger, darker, but still good bagel.  The sad bottoms are mainly my concern.  Bottom right, is a bit overcooked (I went so far as to use the broiler on these poor souls), but still with mushy spots.  The bottom left is all mush on top, and cooked on the bottom.  I'm not quite sure what went wrong, but I'm wondering if it had something to do with the boiling?  I just have no idea.  Anyone else have this problem, or know how to fix it?  I used just a regular sized kitchen pot with a tbs. of baking soda.  I didn't think that would make a difference, guess it might?  Like I said, my first attempt at bagels, though far from my first bread baking.  Thanks for any help.



Dnsjo1's picture

Enzyme activity in home ground WW.

I know amylase is added to flours to help convert starch to sugars for consumption by yeast, and in my case, LAB in my sourdough starter. But with whole wheat berries ground at home and in bakeries, I assume little amylase is naturally present. Two questions:

1) When sugar is added to the mix, is it enough sugar to feed yeast and bacteria, or do yeast/LAB depend heavily on starch breakdown into sugars to feed and multiply.

2) When WW is ground and used, should enzymes be added, and if so, what type and how and when in the baking process? Does adding a little malt flour accomplish the same thing?


Boatguy's picture

Water: filtered vs tap

I've been nagged by the question of whether using tap water, virtually all of which is treated with various anti-microbial chemicals (e.g., chlorine) has an adverse affect on the yeast on which we all rely for our bread.

I decided to test this with my starter.  I took two containers and seeded each with 30g of my starter, plus 75g of flour and 75g of water.  For one batch I used tap water (Marin Municipal) and for the second batch I used water filtered through a carbon filter which should remove the chlorine, as well as some other chemicals.

The results were not overwhelming, but after just short of 10hrs the filtered water batch definitely rose more than the tap water batch.

Anyone else ever try this?

hamletcat's picture

Loaf of bread inside a roasting pan?

Can you bake a loaf of bread inside a large roasting pan if you set it in a glass loaf pan?  I have been using a crock insert which works but I would like to have my bread be able to come out shaped more like sandwich bread.  Should I put a bit of water in the bottom of the roasting pan?  

Mike Jordan's picture
Mike Jordan

Light Whole Wheat Bread

I've been dabbling at baking artisan type bread for a couple of months now, sometimes doing several loafs a week. Sometimes I get better and sometimes not, but I learn a little more with almost each loaf.  Here are some pictures of a boule I did last night that is mainly unbleached white flour and part whole wheat flour that came out of the book "The New Artisan Bread in Five Minutes a Day".

Light Whole Wheat


Cut in Half


Close Up

MBaadsgaard's picture

Another try at open crumb

I have been baking! (big surprise...)

This time I was thinking that I should get gluten development, but not too much gluten alignment, so I tried Autolyse.

The crumb turned out nice and moist, with very irregular bubbles, but it's still not there yet.

I made my poolish as usual, 200g flour / 200g water and a pea-sized amount of yeast.

The next day I mixed the remaining 310g flour and 190g water and let it stand for 3 hours.

I then mixed the two (with a little trouble, because of the hydration difference), added oil, a pea-size yeast, and 10g of kosher salt.

It was then put in a box to bulk ferment for 3 hours, with S&F every hour.

Then it was put in a claypot for final proofing.

About 1½-2 hours later, it was put cold into the oven, covered, hoping steam would build up and help, at 525F/275C for 50 minutes.


The crumb was the most moist I have had yet. I guess this is the Autolyse? It's wonderful

The crust is no that great, but since it would go soft before tomorrow anyway, that doesn't bother me.

The dough held together okay, but had to bake it in a form of some sort. I guess high hydration dough is always baked with strong preheating? Or is it possible to shape it to last?

The bubbles look horizontal, maybe they could have expanded more upwards. Should I have scored the bread for better result? And yea, should have dimpled, have to learn to remember that...

Next time I am going to preheat, and I will match the hydration between the poolish and the autolysed dough so it mixes easier, and I will agitate the dough less.

Any other suggestions? For bigger holes and such..