The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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janij's picture

Sandwich loaf with real buttermilk

Today I needed to make regular sandwich bread for lunch for the kids.  On Sunday I made butter and kept about a quart of the buttermilk left over from making butter.  Not the cultured kind.  Luckily I remembered I had it and used it instead of water in my regular recipe.  This bread smells absolutely fantastic.  I don't know if it is the little bit of butter that was left in the buttermilk, or the buttermilk.  But I may have a keeper!


1 1/2 c buttermilk

1 t yeast

1/2 t salt

2 T sugar

1/2 c oats

1 c whole what flour

2+ c white flour

I heated the buttermilk just so it wasn't really cold.  I soaked the oats for about 30 minutes in the buttermilk.  Mixed in yeast, salt, sugar and whole wheat flour.  Next mixed in enough white to make a soft sanwhich dough.  Kneaded about 3 minutes, folded.  Let rest about 30 minutes, folded again and let rise.  Panned, let rise again and baked at 400 for 40 minutes.

Yippee's picture

20120313 Farewell. Deluxe German Rye








After years of dedicated service, my assistant has retired.  To celebrate this big event, we'd presented her with one of the most popular entertainments in the Asian community - a karaoke party; a Chinese style hot-pot buffet farewell lunch; and a going-away card.     Though all of these 'standard procedures' were thoughtful, they were lacking the personal touch she deserves.  Therefore, I made her a loaf of rye bread, with not only the best ingredients, but also, above all, with love. 


During the last couple of days of her career,  as she's going around to say goodbye to her friends in the various departments she had worked for in the past decades, I took photographs of them. A photo album capturing these precious moments will be on its way to her.  Years from now when she opens this album again, I hope, fond memories of her ex-colleagues (and my bread) will come to her mind vividly.  I will miss her dearly.


For photographs, please click here .



Submitted to Susan's Yeastspotting!

Olof's picture

When to use sourdough starter?

At what time in a sourdough starter's cycle is it best to start mixing? About the time it should be fed? When it peaks after feeding?

Does is vary according to what kind of dough or method will be used?

JeremyCherfas's picture

Sardinian bread-making video

An interesting video, about 12 minutes long, detailing the preparation of Sardianian "carta da musica" a delicious, thin bread, more of a cracker, really, that is literally a biscuit.


rharris0324's picture

Best flour to make gourmet cupcakes?


Which type of flour; pastry flour, cake flour or all purpose flour, do professional bakers use to make cupcakes?  I currently use All Purpose Flour and occasionally depending on the type of cupcake I use cake flour. 

I heard that most professional bakers use pastry flour, is that true?

Is it best to use pastry flour to help make the cupcakes be more moist and raise up rather than be flat?

Please let me know.



rharris0324's picture

Mill Suppliers in California


Does anyone know of any local wholesale or distributing mills in California, preferrably Southern California.  I have an online catering business, and need to establish myself with a local supplier to purchase more than 50lbs bags on a weekly basis.

If anyone knows, please let me know.


Rachelle Harris

codruta's picture

a few rye bread questions

I'm at a second try for a 100% rye bread. While waiting for the rye paste to proof, I have these simple questions, if anyone online can help me.


1. this type of rye bread (100% rye, baked in a pan) could be / must be / better-not be baked on a baking stone?

2. must be baked with steam for the first minutes? or without steam, if you put a lid on the pan?

3. must be covered with aluminium foil (or a lid) the whole baking time?


thank you in advance.


Update: pictures below, added the next day



Elagins's picture

Amazing video on shaping French regional breads

Yuki-Johan's picture

Breakfast bread

Today my mom requested I make bread for her. As I was thinking about what to make for her, I saw eggs and milk we had just bought. I thought milk and egg bread would be perfect for mom as she loves soft crust and soft crumb.

I am not good at measuring but here is what I used to make this delicious loaf of bread.

1 large egg

3 tbsp powdered milk

¾ tsp instant yeast

1/3 cup sugar (yes this bread is super sweet)

2 ½ cups of flour

¼ cup unsalted Butter

Pinch or two of salt

Water (I didn’t measure it) maybe about 2-3 tbsp or more. just enough to make soft dough.

Dissolve yeast in 2 tbsp of water. Beat egg and sugar well until it turns glossy. Sift flour, milk, salt together and add 1/3rd of it to the egg and sugar mixture, add the dissolved yeast and mix well. Repeat twice using 1/3 rd of the flour. Add more water 1 tbsp at a time if needed. Mix well. Turn out the dough onto a lightly floured surface and knead for 10 minutes. Slightly flatten the dough and add butter. Fold the sides to seal butter in and knead again until all butter has melted and incorporated well with dough. Rest for 45 mins in a bowl covered with a damp cloth and stretch and fold once. Rest again for 45 mins.
Turn out the dough onto a lightly floured surface and flatten into a rectangle. Roll into a log and cut into 3 parts. Take each part and flatten lightly into a rectangle, roll and place it in a loaf pan seam side down. Repeat with other two parts. Place the rolls snugly together in the pan. Cover with greased plastic wrap or greased parchment paper and let it rise for 30-45 mins.
Preheat oven at 200C and bake for 10 mins. Lower the temperature to 180C and bake further for 15 mins. Cool completely before slicing. Makes great toasts. Just spread butter on top and serve ;)
This makes only one loaf of 8.5x4.5 (baked in 1 lb loaf pan). You can double the recipe if you want two loaves.

PS: I am buying a new scale so my measurements will be more accurate next time. :) just this one time let me apologize for not measuring everything. I wanted to share this delicious recipe with everyone ASAP. I will update this recipe with exact measurements after I get my scale. 

dabrownman's picture

SD Hemp Bags - txfarmer method with Hanseata's Seeds

After the last bake's attempt for flavor instead of holes, this bake was for baguette holes.  I also had some hemp seeds burning a hole in my pocket so thought they would be appropriate.  Burning, burning holes, holes and hemp are baggie proof and go way back to SF in the early 70's as far as I can personally attest.

I wanted to use txfarmer's 36 hour baguette method for a new variation that was different from all of her many variations.  The holes she produces with this recipe, in all of its forms, are amazing - and holes were the main goal today.  I wanted a new variation and Hanseata's Hemp seeds (scalded and then soaked for 4 hours) were the ticket.  I want to thank them both for their inspiration.  I did use a slightly different method by retarding the levain for 12 hours too, to go along with the 24 hour autolyse.  Was trying to get more SD flavor and hoped for holes with this extra levain retard.  The previous bake of 20% rye and WW had much better, deeper and lingering SD flavor - the taste of the bread was just better overall and more akin to my personal preference.

Got a nice crust with some blisters, some ears, some glossy holes, nice nutty taste from the hemp seeds, nice SD twang along  some very poor slashing on one baguette as is usual for me.  I give this bake an 87  or B+. Recipe follows pix.  Use txfarmer's method and just retard the levain too.

The bread was more sour today and I am adding another crub shot of the lunch shot that follows.  Bologna with  cheddar cheese and greens, salad, a brie wedge, a radish, carrot and jicama sticks, olives, tomato, some refried black and red beans.  Sorry for the smudge on the lens - never photograph while you eat!  Took Dopey out of the title too since this bread isn't.

SD Starter     
 Build 1Build 2 Build 3Total%
SD Starter30  303.48%
Dough Flour %   
Bread Flour809.28%   
Dough Flour30034.80%   
Dough Hydrat75.00%    
Total Flour485    
Total Water370    
Total Hydrat.76.29%  Seeds     20 
Total Weight862 Baked WT355 
Lev % of Total38.28%  each of 2  

Seeds not included in weights or percents calculated off of them.