The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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juliesbass's picture

Flat Bread Recipe

I have searched the entire internet (I think) ha ha , I am looking for a recipe for a flat bread , similar to Taco Bell's Gordita bread , I was wondering if anyone here knows where I might find a recipe , or even have one .

Thanks to All !!


bakinbuff's picture

A testament to soaking...

I've read a number of places on this fantastic site about the benefits of soaking whole grain flours before incorporating them into a dough, and I happened to give it a try yesterday while preparing today's loaf of bread, a Rosemary and Thyme Sourdough Boule.  While I was preparing the fresh herbs, I added the usual amount of (hot) water to the 1 cup of wholewheat flour I wanted to use in the dough.  That soaked while I stripped the thyme off the stalks and chopped the rosemary needles.  I threw the herbs on top of the soaking flour (and incidentally, I had also added the tablespoon of olive oil I generally add to my loaves to the water before adding the flour, don't know if that made any difference).  Anyway, being as this was the first time I had soaked the flour, and adding to that the fact that this was the first boule I've used exactly half and half of whole wheat and strong white flour, I was really, really pleased with the result!  The hydration was no different with this loaf than my other loaves, but I believe the soaking is what resulted in a gorgeously moist and light and fairly open crumb, despite the higher than usual proportion of whole wheat (and therefore lower than usual proportion of higher gluten white flour).  Anyway, I just wanted to encourage anyone who is considering increasing the amount of WW they use in their bread, but doesn't want to sacrifice lightness and moistness of the loaf (wholewheat doesn't have to be dense and dry!) to give soaking a try.  Another thing of interest to me was that usually when I use more wholewheat than usual, I find I have to add a little extra water to compensate, and sometimes I can't quite get the dough moist enough before kneading is done so the end result is on the dry side, which can be very frustrating.  However, with this loaf I used exactly the same amount of water as usual, and the resulting dough was the perfect combination of stickiness (stuck to my hands but not the counter), and even required a tiny bit of extra flour in the kneading process!  I have read that wholewheat soaks up water quickly, then releases some of it again after a period of time, so my conclusion is that it must soak up a lot of the water straight away when not soaked, and not get the time to release it again before kneading begins.  I'm no expert, and this certainly wasn't a controlled experiment, but from now on I will be soaking my wholewheat flour!

txfarmer's picture

Blueberry Cream Cheese Braid

The recipe is from right here on this site: , thanks, Floyd! I kept the dough a tad too wet at first, but easily corrected by adding a bit of flour.



This is not bread, it's cake!


norco1's picture

freezing yeast

I recently purchased a lb package of instant yeast. The contents can last for months before they are  depleted. Will freezing the yeast effect its performance when used in time? 

RudyH's picture

Costco flours

My wife is a member at Costco and we are generally happy with this. We have recently experienced a couple of the minor hazards of buying their bulk flours. I'm the baker in the family so when I put flour on the shopping list my wife has sensibly tended to shop price.

1) A 25 pound bag of all purpose flour was bleached rather than the unbleached, which is what he have customarily bought. The flour was also not sifted like the more expensive commercial flours like Pillsbury. This was no big deal, but my perception is that unbleached flour is healthier, so I prefer to pay the extra for unbleached.

2) Next time she bought 20 pounds of all purpose flour that is actually a kind of variant on the all purpose flour theme. It's got fiber and a different kind of grain that is claimed to be more nutritious. That was a good concept but it really alters the breads I make with it, so I am essentially making a new kind of bread. So if you buy flour there, check the details of the label.

As a result of this, I'm beginning to specify brand names on the shopping list.

bakinbuff's picture

Sneaky Sandwich Sourdough

My husband and and small boys quite like whitish sandwich bread, and although they like my sourdough boules and batards for dipping in soup, it is difficult to convince them to eat sourdough in any other form.  I have read in a few places that the long fermentation times plus the lactobacilli in sourdough improve the digestibility and lower the GI rating of bread (in comparison to bread prepared commercially with the shortest possible rises, etc).  Seeing as the family like toast and sandwiches from time to time, and I always make a instant yeasted loaf for that, I thought it couldn't hurt to try a sourdough sandwich loaf and test out the family's reaction.  So, today I am baking a sourdough sandwich loaf which is all white bread flour except half a cup of fresh ground whole wheat flour.  Of late, my starter has been less sour than it was before, so perhaps that will help, too.  Anyway, here are the pics of the crust and crumb.  While it was baking it filled the house with a delicious almost buttery smell which I find utterly irresistable!  Let's hope they like it too....

A cool loaf and two slices of toast later...

The children gobbled it up!  It is not sour, is quite light and fluffy, and very much what I was after.  Success!


andrew_cookbooker's picture

When to start baking with my starter? It's a bit sluggish...

I'm a bit of a newbie with sourdough, and I've got a seed culture going, using Reinhart's Pineapple Juice recipe initially, and then I started fiddling around with it after reading more on this site. So now I have a little jar of culture which is fairly sluggish. For the last three days I've been refreshing it with a 1:1:1 ratio of starter:water:flour, and it is taking 24-36 hours to double in size each time. It's in my kitchen at about 69 degrees F. I was using Unbleached AP the first two refreshes at 1:1:1 and then put in some organic WW yesterday to see if it would wake up, but it's still the same. It's alive, but slow.

I keep waiting for it to get speedier as I've read lots of accounts of people having vigorous cultures which are doubling in 4 to 6 hours. So I haven't put it in the fridge yet or tried to bake with it. Am I being overcautious with this? Or should I keep going at room temp for a while longer to see if it becomes speedier?

Sedlmaierin's picture

Hannoversches Doppelback photos

Well, I have baked this bread many times, but this time around a whole bunch of things were changed in the process. Number one was that I made my own starter more according to what I read here on this site, rather than what it states in my trusted W. Fahrenkamp "Knuspriges Brot aus dem eigenen Ofen"(Crispy/Crunchy bread from your own oven). I feel my new starter is way more active and the bread easily doubled in the 75 minutes bulk proofing time. I also decided to retard it overnight in the fridge-something I had never done before. Upon waking it had spilled out of the loaf pan and I folded it down, reshaped it and let it proof under a damp towel for another 30-45 minutes; by that time it had risen again quite a bit and I feared I would end up overproofing, so I stuck it into my preheated oven-tossed icecubes into the oven as I always do, plus a pan of water, but this time the bread was on the lowest shelf. Previously I would have trouble with the bottom of the loaf almost burning since it is baked at about 220celcius for an hour and then at about 280 celcius for another 10 minutes-so this was the first time of putting it on the lower shelf.

Since I am not in the habit of opening the oven during baking( can one open the oven?I would imagine for some breads letting the steam escape is not good) I didn't realize until 10 minutes prior to the 230 degree bake that the temperature somehow was only at about 190 degrees celcius-probably due to me pre-heating the oven at about 250degrees and then turning it down....anyways, I wonder if that is part of the reason why one side of the bread is cracked HMPH!It says in the book I took the recipe from that a crack in the crust can be cause by the oven temp being too low,too little steam, or over/underproofing-any thoughts? I also wrapped it in a towel to cool down afterwards, which I had never done before, but read about in this forum:for my personal taste I wouldn't do that again, since I love a super hard crust, but it actually makes the bread way way way more appealing to my husband!

Anyways, all in all the bread did not burn or get near to burning on the underside(yay!!!), the crumb is dense-without being very heavy, flavorful, moist, with just a very light sourdough taste(I hope it will taste more sour as the starter matures). I think overall I am happy with the retardation in the fridge, but then again it could also be the very vigorous SD culture I have now. If I can just ensure that the dear loaf doesn't get a crack in the crust the next time around...........

Below are some pictures-included the good and bad side of the loaf and crumb shot.

next the not so great side-I also don't know why the corner turned so dark*slightly grumbly*



I posted a recipe under my initial question about retarding this type of bread here:

Oh, I only kneaded this bread, in the bowl for about 10 minutes and added closer to 750 ml water-my starter was slightly lower in hydration than what the recipe called for and I generally do this by feel-it has to feel nice and velvety smooth and gooey.

I will have a nice thick piece of this bread with some Schmalz tonight.......I should have bought beer!


jjestelle's picture

Sicilian Muffaletta Bread

Hi All,

   I am a newbie and this is my first post.  A friend suggested this website to help me find an authentic Sicilian Muffaletta bread recipe.  I was born in Sicily and have fond memories of this bread from a bakery in our home town of Riesi.  The Muffaletta bread I remember was a 8 or 9 inch round, flatish bread.  It had anise seeds in it and was not overly dark in color, with a thin crust.  The color was light, the texture was airy, like an english muffin, and it was more of a breakfast food.  We used to cut them in half steaming hot from the bakery and eat them with a drizzle of good olive oil, salt and pepper.  The flavor and aroma of the anise seeds with the olive oil was out of this world.  If anyone has visited this region of Sicily or comes from there and knows what I'm talking about, I'd love to hear from you.  If anyone might happen to have this recipe, please post it!  Thank you!

Sedlmaierin's picture

Question about retarding a German sourdough bread.........

Hi there,

soooooo,now that my newest sourdough batch is ready and I am DYING for a loaf of my favorite bread, I find myself not having enough time. I just recently came upon this website and have been perusing it with the greatest interest.

So, my question today is: can I retard my sourdough bread in the refrigerator overnight? if yes, when would be the best point to do the retarding-after the bulk proof?( I feel so grown up using those terms-hope I am using them correctly ;) )

I will translate the recipe as best as I can :

Hannoversches Doppelback- Double backed Bread from Hannover- recipe by W. Fahrenkamp

60 g Yeast(fresh)

1/2 cup warm water

500g wheatflour 1050 ( i generally use KA white whole wheat)

500g rye flour 1150 ( i use arrowheadmills organic rye)

250g sourdough ( Fahrenkamp starts his SD with a 1:1 ratio and then to build up he uses a 2:1 ratio of flour and water- does that come out to 75% hydration? the baker's percentage is still a bit confusing to me to calculate)

about 0.5 liters warm water

2 tbs salt


if kneaded by hand one is to knead for about 30 minutes, by machine for about 10-it calls for a bulk proof of about 75 minutes-until the dough is 50% bigger-then knead again and form into a loaf shape, put into greased and floured loaf pan and let rest again for about 20 minutes. pierce all over with a fork, paint with water and bake in preheated oven (with steam) at about 230celcius for about 60 minutes( i do it just a bit under 60 minutes-it gets way too dark otherwise)-take out the bread, and take it out of the loaf form, increase oven temperature to 280celcius and bake again for about 10 minutes.

I have made this bread succesfully on a number of occasions,I have just never even thought about retarding in the fridge(since I didn't know what that was) and am now excited at the prospect of doing so, since I don't really haver a solid chunk of time to bake this loaf. And no, I am not a morning person , so getting up earlier is not an option *wink*

Looking forward to your input,