The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

  • Pin It
Edthebread's picture

DLX users question

Hi Everyone

I have a question for all you seasoned DLX users out there.  I recently bought one and I'm getting the hang of it for kneeding bread, but I had a question about the mechanism.  I kneed about 10 cups of flour with the roller, setting it about one inch from the side of the bowl, and when it has been kneeding for a while and the dough is nice and stiff, the arm moves out quite a way towards the center of the bowl when the dough comes round.  Is this the way is should be to kneed the bread efficiently, or should I place the roller farther from the edge so it does not need to move out so much when the dough comes around?



dmsnyder's picture

Cinnamon rolls

I made cinnamon rolls for the second time today. I used the recipe from SusanFNP's "Wild Yeast" blog, a wonderful site for bakers. The recipe is adapted from Michael Suas, with whom Susan has taken classes at the San Francisco Baking Institute, I believe. The link to Susan's recipe is:

I modified the filling by using a "only add water" cinnamon bread/roll shmear from KAF and added some plumped up raisins and lightly toasted, coarsely chopped pecans.

The rolls were a pleasure to make. Susan's instructions are always so good. I'm sure these rolls would be a delight to any cinnamon roll lovers. Sad to say, I've decided I just don't like pastries this sweet. 



I must return to my quest for the Cheese Pockets of my Dreams.


Addendum (1/12/09): This recipe makes 16 rolls, which is a lot. In "Baking with Julia," the recipe for sticky buns says you can freeze the dough right after rolling it up, i.e., before cutting the rolls and proofing them. So, I divided my dough into two parts, filled and rolled up both, baked one and froze the other. Good to know. I'll probably not bake the frozen roll for at least a week. I'll let you all know how those turn out.


goldrhim's picture

New York Style Bagel success on my FIRST TRY!!!

Hi everyone!

I am so excited to share pictures of my first ever NY bagel attempt (my first bagel attempt period).  Although I had a few small mistakes, they turned out FANTASTIC!!!  I live in Pittsburgh, PA but have traveled to the New York area many many times for work.  I found a place in Long Island that I would buy 3-4 dozen bagels at a time and bring them back to Pittsburgh and freeze them any time I was there.  There is really only one good place to get a bagel in Pittsburgh (in my opinion) and it's a chain.  So, I decided to make my own NYC Everything Bagels!  I sort of combined two different recipes and they really turned out great, I'm eating one as I type this.  They are chewy and have a great crust on the outside that gives it a nice initial crunch.  The inside is nice and textured with a really great flavor.  I think they came out extra special because the entire time I was making the bagels I was watching two deer hang out in my backyard (I live 50 blocks from downtown, so I'm truly "in the city" which makes it rare).  Below are the pictures... As you can tell, I like a little bagel with my toppings :)  The only real mistakes I think I made were not hydrating the dehydrated onion flakes before baking (as you can see below, they burned a little) and crowding them on my baking sheet (I only have one at the moment).  Other than that, I'm so pleased with them that I can't stop smiling!


PS - Excuse the blurry pictures, they were taken with my phone's camera as my regular camera is broken


SAF Instant Yeast

High Gluten flour purchased at GFS (unfortunately it was bleached, but the only high gluten I can find locally)

about a 3/4 cup each of dehydrated onion flakes, dehydrated garlic, poppy seeds, kosher salt and seasame seeds

Barley malt powder (inside and in the boil)

After rolling them






In the oven!




The deer that watched me

UncleCharlie's picture

What kind of insect is this in my wheat grinder - left dormant for 8 years ?

I got out my 30 year old Magic Mill wood stone wheat grinder, after not being used for at least 8 years.  It was stored in the laundry room, and I had stupidly left about a half teaspoon of hard red winter wheat flour in the collector (& stone grinding area).  I was surprised to find about 8-10 of these dark brown/black appearing larvae still alive and moving around after all this time.  They are about 1/2" long, and I took these photos with a digital microscope, so they look larger than life.

Larvae image #1

Larvae Image #2


I have not seen any of the more typical brown flour beetles that chomp through boxes and bags (about the size of a small sesame seed), nor any moths.  There was also tons of carmel colored smaller, dried out poppy seed size particles & some webs all over every aspect of the grinder.  I scraped some and took another shot that is more detailed under microscope.  I'm assuming these must be dried out eggs?

Larvae Eggs ???

Anyway, I'm totally freaked out about using this old Mill, as it is very hard to get it all apart enough to clean thoroughly...and am thinking about just getting a new Nutramill to replace it.


Any idea what these critters are...and how they could still be alive after at least 8 years?


I wasn't sure where to post this, but I had linked photos, so if moderator needs to move it, please do.

karol's picture

Carnation Dry Milk vs. Baker's Special Dry Milk


I put this question in the wrong place yeserday, sorry for that but can someone tell me what the difference is and should I be geting the Baker's dry milk for better  bread? I have made so much and don't seem to get it just right.

foolishpoolish's picture

Pandoro (a lievito naturale)


Anonymous's picture
Anonymous (not verified)

White Bread - A King's twist

 Don't turn your nose up, just yet.  ;-)

This is a very interesting Blog post, fresh, from King Arthur Flour:


I'm not a big fan of White bread but I did find that very interesting.
Maybe especially for our kids at times.
  All the best,

SylviaH's picture

Burger Buns

I needed some easy  burger buns and these were perfect with just a few changes!  Hamburger/sandwich Buns with added 12 grain KA flour and potato.  I left out the gluten...original recipe from Beth Hensperger Bread Machine Cookbook.  She has some amazingly good recipes in this book!  These had a very nice flavor and crust with a tender crumb....great for sandwiches!


shara's picture

Basic dough question...

Hey all,

I'm new here and not a very experienced baker. I love making bread and have made fresh pretzels, bagels, bread... never owned a bread machine or anything. I understand basic terminology for baking, etc. but I'm still not that experienced lol. I always need a recipe to bake anything. And I'm wondering if there is a 'basic' dough that I can use for pizza crusts, french bread, basic bagels, pita ... is there any universal recipe? Or do they all need to be tweaker one way or another depending on their use? The recipes I've used all seem to have the same ingredients but I'm not a math wizard and can't tell if the different proportions matter or what ha ha.


I'm sure that sounds boring as heck but I have IBS and can't handle a lot of grainy, seedy breads as much as I love them.

purpurea's picture

Slow Rising Bread



I am a complete beginner in the sourdough world. I am a low budget mamma and can't really buy a established starter; moreover, The Netherlands is a rather difficult place to get nice flours (can you imagine they don't sell WWFlour in the supermarket?!?!?!). Therefore, i started my own, with the instructions of Mike Avery in his site sourdough home, 2 weeks ago. Started feeding it every 8 hours, on a basis of Rye and WW, and from the beginning it always smelt so good. So far it has been bubbly and happy, and after the first week I switched to feeds every 12 hours with rye and AP Flour. It started to double its volume by then. With all these signals of health I decided to jump in the pond. I took a recipe of Pain de Mie I found in the Sourdough Companion site, because it seemed easy. It prompted to make a sponge with 1 T of starter (I used 3, though, just to "give more power") and 100gr flour and 100gr water. I left it overnight, and this morning it had bulked considerably. I proceeded to mix the dough ingredients, amongst which there is milk and butter, I kneaded 3 times with intervals of 5 min, 5 min each kneading, then fermented for 3 hours with a fold each hour, until it seemed to have doubled even though I had my doubts. Here things started to seem slow, since in the recipe it said that it would take 2 hrs the first rise. I punched down and shaped in a tin the half and the other in a "log". It's been 3 1/2 hrs and my loaves seem to be so slow...! They haven't doubled so far, and I am wondering if this is normal. Is there anything I might be doing wrong?? I am patient, but I wonder about the average rates of rising for sourdough. I hope anyone can help me with some answers.


Grateful in advance,