The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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spsq's picture

One more q about the tiny bugs

So several helpful forumites answered my questions about the bugs - most assumed they were wheat weevils.  After some consideration, I just want to confirm.  On the Wiki website, it identified weevils as being 3 to 5 mm in length, smaller in wheat.  Another part said to look for small holes in the kernels, and also to test for infestation by throwing the wheat in water.


How much smaller?  Mine are soooo tiny that there's no way I could tell if they looked anything like the picture.  They'd be far to small to look for bore holes in the kernels.  Also, none of the wheat floated.


Do y'all still think they're wheat weevils?  Thanks.

wyattg's picture

baking a bloomer

Baked a bloomer yesterday, flavour and texture spot on but more a flatbread than bloomer.


What went wrong for it to go flat rather than be round.



LLVV's picture

Am I doing something wrong with this dough?

I have mastered my regular kneading style pizza dough.  It has taken me a very long time to finally be happy with it.

I've recently discovered no knead bread dough and love the results.  I also discovered that you can make a no knead pizza dough.  I have tried using Lahey's recipe a couple of times and find that it's difficult to work with.  I think I'm doing something wrong.

When I watch others create pizzas with this dough on You Tube, their dough looks a lot more like my kneaded dough and not like the sticky mess that I'm making.  The first time I made this dough I was scared to death to put it on my peel because I knew I wouldn't be able to get it off of the peel.  I used a baking sheet instead.  I easily made the dough thin but it was way too sticky to really work with.  The end result was a delicious and very well cooked pizza.  My husband and I loved the flavor which was a result of the long rise.

The second time I made the dough I added a lot more flour into the dough while trying to shape it into a pizza.  The result was better but still too sticky to risk putting on the peel.  Again, the pizza was delicious.  

I really want to get this dough onto my peel so I can cook it on my pizza stone and would hate to return to the recipe that I mastered because this dough has so much more flavor.  Does anyone have any advice?  Does anyone else have to add a lot of additional flour and if so, how much do you add?  I'm using King Arthur all purpose.  I'm not even going to attempt to use my 00 flour right now as I know it will be an ever stickier dough to work with right now.

clazar123's picture

Water roux and gluten free bread?

I was exploring ideas on how to make GF bread a little less like batter bread in texture and less gritty and wondered if using a water roux would work. I guess I am not the first with this idea. Take a look at this site:

I have made txfarmers Hokkaido milk bread and used the Tangzhong method to soften my whole grain breads . It works beautifully . Gluten Free is a whole specialty-as is gluten bread but I believe there are techniques in each category that can benefit the other. I am glad this site has a "Special Needs" forum. I believe we learn much about our world when we glimpse another's.

Has anyone ever made this recipe or anything like it? Any comments? Any flour combo that was especially tasty or effective for this technique? Do's? Don'ts?

I hope to try this soon.

littlemonk's picture

100% Wholemeal Sourdough

Thought I'd make some bread and share it,

I made a starter out of a splash of (the yeasty bit at the bottom) Orval, wholemeal flour and water. Everyday I would remove all but a teaspoon of the mix and feed it at 150% hydration.

After a couple of weeks it looked ready to go.


I mixed the dough by hand until smooth, rested and folded it for a short period then placed it in the fridge overnight. In the morning I made it into a ball and baked it almost immediately. I'm pretty happy with the result ~ it tastes incredible..




and looks ok too.





dabrownman's picture

NY has everything

norco1's picture


My bagels flatten after boiling for a couple of minutes. Apparently it's water saturation that's collapsing the bagels. Please advise

Juergen Krauss's picture
Juergen Krauss

My "Quick" breads

Quite often - especially during holiday times - spending time with my family can interfere with the optimal sourdough build schedules.

If we then run out of bread I usually make some improvisations based on Dan DiMuzio's Pain De Campagne (90% bread flour, 10% medium rye, 68% water, 2% salt, 0.3% instant yeast, from memory).

These breads are quick because they are same-day breads; but they still take about 5 hours from start to finish.

Two of these variations have been especially popular with my family:

The one pictured in the title photo is made using bread flour, medium rye and wholegrain wheat flours, plus toasted sesame oil.

This results in a very rich flavour and a moist crumb with a very light feel.

 The other bread uses a brown rice flour scald and high extraction wheat.

Both formulas use a bit more yeast than in the original formula, bulk proof for about 2 hours.

Here the formulas:

1. Sesame Mixed Flour Campagne (Ugh...)

 WeightBakers %
Bread Flour35070
Light Rye Flour5010
Wholegrain Wheat Flour10020
Instant Yeast30.6
Toasted Sesame Oil408


2. Rice Campagne

 Weight (g)Percent
Rice Scald  
Brown Rice Flour10020
Boiling Water30060
Final Dough  
High Extraction Wheat40080
Instant Yeast30.6
Rice Scald40080

Here a crumb shot of the Sesame Campagne


And here a picture of the Rice Campagne





Vicious Babushka's picture
Vicious Babushka

First time Ciabatta

I got my Assistent back from the repair center and tried Ciabatta for the first time, using the levain recipe from Fundamentals of Classic Bread Baking.

The dough was very wet and I put the loaves in bread pans instead of just letting them spread out.

I think I might have been too impatient in the final proof because the crumb is not open. There were two ferments of 1 hour and a 30-minute proof (as well as 16-hour pre-ferment)

Any suggestions on how to achieve that beautiful open crumb? Should I not have used the bread pans (aluminum foil pans) and baked them directly on the stone? Too impatient and should have let proof longer?

There are no complaints about the taste because two loaves are already GONE and did not even cool down.

108 breads's picture
108 breads

Easy spelt with yogurt

We're at Bread #30 of 108. Woo hoo! Very easy spelt that tasted good. I like the 100 percent spelt a little better, but the family was very happy with this. And I have to say, the spelt doughs make for pretty bread.

Probably going to take some time off now from my 108 breads project with Jewish holidays coming and lots of challah baking to do. Must buy the raisins and cinnamon for the sweet, round holiday challahs.