The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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koloatree's picture

Dough Trays for Proofing?

Anyone know where I can purchase dough trays similiar to the ones pictured?


They seem to look like the 17g containers listed here

I wonder why not go for the 22g container?

ezzirah's picture

freezing bread dough....

Hello! long time lurker here, don't post much, too much of a noob.. :)


I was thinking of getting in the kitchen this weekend a whipping up batches of various bread doughs that I can put in the freezer then simply take out and unthaw and bake when I need them. But I am unsure at what a point is it safe in the bread make process to freeze the dough. After shaping? should I rise once then freeze? After a second rise? 


I am hoping the question is clear, I apologize if it is not. 


Anishnabe baker's picture
Anishnabe baker

White bread additives

Hi, I am a baker from Birch Island, Ontario. I have fits and starts in baking since I am not always here. I was just in Jolly Old and was fortunate enough to get face to face time in the local bakery. Should you be in Evesham the bakery on the main street makes excellent bread and , by going round the back(long walk) you can meet with the baker. Having had a long talk with him on the way back I thought I had not clarified the "Diamond" additive he said he added to his Bloomer Loaf. Can anyone help??

kolobezka's picture

Minimum amount of yeast


I would like to ask what is the minimum amount of yeast (commercial) to use in a recipe that would not negatively affect the results.

I have read that yeast can reproduce but in fact it has not enough time to do so during dough fermentation. It just eats (and therefore produces gaz and increase volume, I guess).

Of course lean dough needs less than fat- and/or sugar-rich dough. And less yeast needs more fermentation time. Are there other factors that should be taken into consideration (whole wheat, rye, multigrain...)? And is there a general rule of thumb what would the minimum for different types of bread be? The avarage seems to be 10g fresh yeast (1tsp instant) for 500-600g flour. Can this be reduced?

For example I do not understand why in ABED by Peter Reinhart there are 4g instant yeast for 560-680g flour in one case (eg p. 72/73 - 50% and 100% Whole Grain Rustic Bread) and then 10-15g instant yeast for app the same quantity of flour in other breads (eg p. 83 Every Day 100% WW Sandwich, p. 102 Many-Seed, p. 113 Wild Rice and Onion), when there is not a difference between fat and sugar content. Would it be possible to reduce the yeast amount in all recipes?

Thanks for help


koloatree's picture

what other insurance does a bread business need?


I am working on a plan and was wondering what other necessary insurance is needed other than the obvious food product liability insurance. In my case, I plan on leasing a comercial property and running a wholesale business (i.e selling at farmers markets and dropping off product at other businesses). I plan on being the solo operator, purchasing equipment using business credit, and working this business part time. 

Thanks for the help!

eatbread's picture

using "un-peaked" starter

if you use a starter in your dough that isn't at peak, does it just rise the bread slower, as in eventually it will reach the same volume as if you had used a starter at its peak, or is its perforance actually diminished?

txfarmer's picture

Two easy and fast rye breads

The first one is Alsace loaf with Rye from Dan Lepard's book "A handmade loaf". Recipe can be found online here: , but of course I have the book and love it.

Made one big batard and several small rolls. This is a fast bread to make since there's commercial yeast in it. Dan used fresh yeast, but I used instant yeast (adjusted amount).

The crumb is relatively open, and the rye berries soaked in white wine lends texture and a sweet taste to the otherwise earthy bread, very nice with some butter.


The 2nd one is Black Pepper Rye from Dan Lepard's website: - that thread not only has the recipe, but also a very good picture tutorial on how the bread is made. If you do a little search you'll find this bread has been successfully tried by many folks here on TFL, and most liked it.

I started out somewhat skeptical, since only "fakers" add coffee to their rye breads right? Wrong! Coffee, as well as plent of black pepper and poppy seeds, are not here to mask anything, but to provide strong and greatly blended flavors on their own.

I used very strong espresso powder from KAF, so the coffee taste was definitely strong (which I like), the black pepper provided a lingering spiciness, and the large amount of poppy seeds on top got toasted and became so fragrant during baking. Such strong flavors all blended well together, suprisingly.

Using only commercial yeast, it's another very fast bread to make,  delicious with some PB.

Sedlmaierin's picture

An almost perfect Pretzel bake......(Hamelman's "Bread")

I have blogged about baking Pretzels before and this time I had one concern I wanted to be able to improve on-shape. Turns out two improvements were made and I will need expert baker's help to determine what is responsible for the slight texture change -which in my eyes made them perfect!

So, my previous bakes ended up with Pretzels that rose quite a bit in the oven and due to poor shaping, almost turned more into a pretzel shaped bun, than a Pretzel. The current Pretzels received(in general) superior shaping but also did not have a lot of oven spring. I don't know if that is the reason that the resulting Pretzel is chewier, I don't even know why the oven spring was only moderate- maybe once I elaborate on my procedure you guys can help me figure out what caused the chewiness, because I definitely prefer that over the more airy results I had in the last two bakes. Not that there was anything wrong with the other guys-just a personal preference! Here's the link to the old post ,I guess I only blogged about them once, but this is actually the third try-the second bake was done without sticking the pate fermentee in the fridge and they still turned out, pregnant looking and more airy.

Procedure this time around:

-I anticipated not being home for the mixture of the dough and gave my husband specific instructions as to what to do. For that reason I prepped as much of it as I could and the flour ended up with a 4 hour, roomtemp(maybe 70) autolyse.

-The pate fermentee ended up not doming and falling until I was back, so I can attest to the quite amazing gluten development the autolysed flour had already, when I started hand mixing the dough

-Bulk fermentation was at about 1 hour 50 minutes......forgot to fold the dough until the last twenty minutes of bulk fermentation-so it got folded close to the end

-pre-shaped into cylinders,rested the dough for about 20 minutes, then shaped the pretzels. the first few still looked like they would end up kind of tight, so I decided I would roll out the long strands of dough , let those relax again for a few minutes and then shape them into pretzels. THAT worked perfect and you will see that some of the pretzels stayed quite open.

-final fermentation about 30 minutes- and no they did not increase by 75 percent-closer to 50%...I REALLY wanted to eat pretzels last night and hurried the poor things along

-fridge time about 30 minutes,then dipped them and baked them about 16-18 minutes

Resulting Pretzels

Now I just have to figure out the right way of storing them. Unfortunately Pretzels are really not good to keep-even the next day they are significantly less crunchy. I should have frozen these as soon as they were cool-maybe it isn't too late yet.


sarah54's picture

Anyone have a cheese bread recipe?

Just wondering if anyone has a tried and true recipe for cheese bread that I can try.

Thanks so much!


saltandserenity's picture

Swedish Rye and awkward teenage memories

I just made the Swedish Rye bread from Peter Reinhar't Bread Baker's Apprentice book.  An interesting bread but it brought back some interesting teenage memories!

Check it out.