The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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GAZ082's picture

I've got these ingredients, help me find a recipe!

Hello there! I bought some almonds and i'll like to make my first sweet bread. I've got these ingredients:

  • Yeast, instant.
  • All purpose flour.
  • Sugar.
  • Honey.
  • Almonds.
  • Wisky (Glenlivet 12 yrs, single malt, not too much!)
  • Egg.
  • Milk.
  • Vanilla extract.
  • Butter.
  • Something to make that sugary, crispy coating for the top, is it made with diluted sugar?

I was thinking of a sort of pannetone, but it's complicated... I'd like something moisty on the inside, not very hard to make (i just made 5 breads so far, still a newbie!) Those are the ingredients i'd like to use, the recipe may have any or preferable all of them ;).

I'm tempted to adapt other recipes of pannetones, but i dont want to blow it with the ratios. I'm tempted to go 65% milk because i like it for my standard water based bread, easier to work, but i also want to get some egg which i do not know how it plays.

I'm lost, need guidance!

Katnath's picture

Poolish or preferment vs wild yeast starter

Hello all, just joined this incredibly informative fascinating board. I'm an experienced baker with mostly commercial yeast, though for several years I used nancy silvertons sourdough starter recipe. 

i now prefer to use a simple poolish or preferment (1/4 tsp active dry yeast) 1 cup mixed grain flour, water and usually about 8 hrs at room temp. Then proceed with final dough. 

I find find that we don't eat enough bread to justify maintaining a starter, and actually I don't like the taste of sourdough bread. 

My question is how do I convert the many recipes I see for sourdough breads using my method. Do I just simply substitute my poolish in place of the small amount of wild starter in most recipes? It won't be the same weight and of course slightly different flavour profile. 

Thanks for any input. 

TheCarboholic's picture

Please help newbie... Refrigerating monkey bread??

Hi all, I'm new here but have been lurking around this site for years. Any help greatly appreciated!


Long story short, I was asked last minute to make mini loaf-sized monkey breads for a party tomorrow. I was already baking a dozen pies for my own family/friends and was more focused on those.

I intended to prep my monkey bread dough through the first rise, then cut/roll, coat in butter/sugar, and refrigerate in pans for a retarded second rise overnight (which I read would be the "best" way to do it).

With all the baking chaos, the monkey bread didn't make it into the fridge and by the time I noticed it on the table it had already doubled and done its entire second hour-long rise.

So I baked it off, fearing that it would overproof/collapse if I put it in the fridge for 12+ hours.

Now I have 6 loaves of baked monkey bread. Everything I'm reading online says to refrigerate it.

Can someone tell me why?? Is it okay to leave on the counter?

It's basically the same as cinnamon rolls, but I've always heard to leave THOSE on the counter. So why refrigerate the MB?

I'm worried about the obvious--the MB going hard, dried out, and stale in the fridge overnight, and drying out further when reheating.

Any advice on what to do? Leave it out or stick it in the fridge?

Also, I will most likely be doing a drop-off of the MBs at the party, so I won't be reheating them myself. I'll have to include a little note with instructions or something. Does reheating in a low oven for 5-8 minutes sound okay?


Already worried this will be a total fail.


CaptKrunch's picture

Starter not doubling.


I have recently taken an interest in baking bread and decided to make my own sourdough starter.

The starter that I made 5 days ago have been bubbly, foamy, and it smells sour. However it doesnt double in volume. I feed it every 12 hours. I live in southeast asia (which is very warm and humid)

Should I be worried?

CAphyl's picture

Had to have sourdough pizza before Thanksgiving

We really love this simple recipe which is equal parts sourdough starter and flour (I did 1 cup to make a small pizza, 1-1/2 for larger), tablespoon of olive oil, and teaspoon of salt.  Let it sit for 30 minutes and then roll it out very thin. Just bake it on a pizza stone at 500 degrees for four minutes or so, take it out and coat with olive oil to seal, and then add your ingredients.  Bake it for 5 or so more minutes, and it's done.  Fantastic.  We really enjoyed it. I added pizza sauce, mozzarella cheese, pepperoni, marinated black and green olives, artichoke hearts and a touch of gorgonzola. (Season it with oregano as well).   It's a great way to use sourdough starter and creates a really thin and crispy crust if you like it thin vs. thick.  Love it.

kensbread01's picture

Why use cloth liner on Brotforms?

I see sell their Brotforms with cloth liner and without.  I would assume that using the cloth liner will imprint a soft texture to the bread crust and minimize how the concentric circles of the brotform transfer to the crust.  So is that the only difference?  Looking purchase something and wonder if I really need the cloth liner.

Skibum's picture

Batard 11 26

I again baked this Forkish style, proofing seam down and baking seam up with a slash. It looks like the well sealed seam bloomed open.

Formula wise, this was identical to my last bake:

300g total flour, using strong bread flour and 10% durham semolina

231g water

8g coarse sea salt


I used 25g YW levain and 25g sweet levain @ 100% hydration and mixed about 24 hours after the levains were fed. they stayed on the counter until bed time then went into the fridge.overnight then back onto the counter to warm up for the mix.

Holey oven spring Batman! Wow does that YW ever cause an oven explosion!

Sometimes an old skibum needs a multi-purpose kitchen. Hey, I can tune my skis while the pizza dough rises.

Happy baking folks! Brian

acrosley's picture

What flooring options would you suggest in a new bakery?

I get this question every so often and thought I'd post it to the community. What type of flooring to you have in your bakery? How does it rate for durability, ease of maintenance and aesthetics?

Ceace's picture

Hello from Central PA!

I haven't been on here much, I sorta stumbled across this site and was like "Wow! Where have you been all my life!". I started baking when I was 8 or 9 and learned everything the old fashioned way, before mixers and bread machines. So for those of you that aren't using them, I totally relate! I haven't bought a mixer that can handle bread because I don't want to lose the technique I've gained over the past 22 years (or the arm strength, lol).

I just recently started to experiment with other breads. I primarily did wheat's, white's and cinnamon rolls. Nothing fancy. But now I'm doing sourdoughs (from my own starter) and branching into ciabatta, english muffins, challah and I just got a french bread pan that I can't wait to try out! A lot of my baking is not just bread though. I can whip up a mean batch cookies and a decent pie crust too. I really do enjoy baking everything, not just bread.

Most of the recipes I have are family hand me downs, ones that have been used, tried and true, so there isn't much guessing on them. Many just have ingredient lists and no instructions because they are taught. lol  I guess I am rambling pretty well now. I just wanted to say "Hi!" and introduce myself. I don't know if this is a big group or small one, but I'm excited to be a member!


Theresse's picture

Got my new Ankarsrum (Assistent, DLX, Magic Mill, Electrolux, etc) and here are pics :)

I'd borrowed a friend's early '80s/late '70s mixer before deciding on this mixer and I thought THAT was a great machine.  This one blows it out of the water, frankly.  So fast, so smooth, so powerful, so quiet.  And newer features that are really handy like detachable cord and extra hole for dough scraper to also be able to be used with the dough hook (not to mention other bonuses like the whisks and second bowl, better looks overall, etc). 

I originally assumed I'd want some fun color but in the end - after really imagining it in my small, easily cluttered, period kitchen - I decided to go with something with more appropriate (I use towels, rugs and vases, etc. to add splashes of color).  So I got the color called "light creme" which isn't offered in the U.S. yet but is in Europe and Canada (and not sure where else).  I got it from the Canadian distributor which is .  Lovely woman named Lynn was extremely helpful and kind (owns the business I believe).

Have yet to make anything other than whisking eggs this morning which of course turned out great, but hope to get around to making something tonight!

This light creme color is a tad less yellow than the regular cream one already out there, and I think it looks great with a kitchen that has lots of gray, cream and white in it as mine does. :)  The white accessories help you see the cream vs. white...