The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Abelbreadgallery's picture

Guinness bread

gcook17's picture

Type 70 Flour Bread from SFBI

Here's formula and video for a really good bread from the folks at the San Francisco Baking institute:
This thing crashes every time I try to paste a URL into the post so here is just the important part of the URL:

DarthViciouz's picture

Hallo from Munich..

Hello Bakers,

I am Jorge, I'm concurrate in Munich Germany.. I really like baking bread, pizza and some other things. I wish I can support with new ideas and new challenges, specially regarding Vegan Food.

First I have a question, to all those who prepared (because of necesity and the lack of time) with Flour that ist mix already, is there an easy way to make the crust of the bread uniform and perfectly round? I seem to have problems everytime I try it.

PD: Sorry for the spelling, learning german is messing with my English skills.

moldy's picture

No-Knead Recipe Assistance Please!!


This is my first post here.

I have recently started making the Cooks Illustrated No-Knead Bread 2.0 (or Almost No-Knead Bread). I have had great results with the white four and the wholemeal flour recipes. However, last week I decided to break from the recipe, and try something different. My favourite local bakery bread makes a Malt and Linseed Sourdough, which I wanted to try and emulate using the no-knead method.

The result was a reasonable failure. The dough was far too wet, and I got almost no rise in the oven (although the dough did rise considerably when resting for the 18 hours).

Basically I did the following:
350g Bread Flour
75g Rye Flour
9g Salt
2g Instant Yeast
210ml Water
90ml Lager
15ml White Vinegar
2 tbsp Liquid Malt Extract
Unknown small amount of whole flax seed soaked and drained

So I have a few questions:

  1. When I soaked the flax seed, they absorbed an unknown amount of water. The effect of soaking was also to make the soaking water gelatinous. I hypothesise that even though I drained the seeds before adding, a certain (perhaps large) amount of the gelatinous water was transferred to the dough mix. So I am wondering how much water flax seeds absorb - and what is the correct amount of water to add so that the seeds soften, but doesn't add extra water to the dough mix.
  2. I'm not sure what effect substituting 75g of Rye Flour might have had - either in relation to the no-knead method, or to the amount of water needed or the interaction with malt.
  3. I'm not sure what effect adding 2 tbsp of Liquid Malt Extract might have had. I suspect not much other than flavour or crust or colour - given that the Cooks Illustrated wholemeal recipe calls for 2 tbsp of honey.

If anyone here has experience, or is able to point me in the right direction, then I'd be grateful. Apologies if the answers are already in the forum somewhere - I've been searching this site and google for days with limited success!

Cheers, Moldy.

tel's picture

First success!

Finally - not only edible but lovely! Sourdough the way I wanted it :)

First Success!

golgi70's picture

50% whole grain Meesh Batards

In full attempts to make a couple Miche to eat this week I setup and then realized i didn't have my round brotforms.  So I just continue and made small batards.  

50 % Whole Grain Meesh Batards

50.25%% White, 27.75% white wheat, 20% rye 2 % bran toasted
81.3% hydration (Bran and soaking water are both considered flour and h20)

Rye Starter
50 Starter
90 Wheat
10 Rye
100 White
180 H20
22 toasted bran soaked in 75 g h20

{800 Flour Total}
200 Hard White Wheat
200 Rye
400 white

570 H20
21.6 Salt (pink himilayan sea salt)


Autolyse 1 hour (hold out 10% of h20)

Add levain salt and bran soak and mix until a dough is formed rest 10 minutes, 

slap and folds until dough stops giving. rest repeat until medium devlopment.  this took me about an hour.  

Follow with 3 single letter folds at 30 minutes.  rest 1 hour.  

divide at 610 g rest 30 minutes

Shape coat in raw bran and proof in basket. My kitchen was 80 at this point with the oven heating during midday and the dough was between 75-76 the whole way.  Proof 2 hours

bake with steam at 500 for 9 minutes remove steam and lower to 460 bake 15-20 more rotating half way through



golgi70's picture

Commercial Grade Mill

So the business is pushing forward.  I have an oven builder and my sizing and style all decided on.  Seeking a wood source is up on the agenda and there is plenty to choose from in  my area that I think that should be quite easy..  Exactly what mix of wood I'll need I have to do some researching.  Hardwood that is dry and burns hot has been what I'm told.  I bet there is a nice mix of woods that would be ideal.  

My production needs will be to bake about 300 give or take over time loaves a day (1/4 of which will be baguettes)

the loaves will average around 2kg raw dough and the baguettes will be very french and scale in at 350g raw dough 

I intend to grind all of my own grain and wonder if anyone has suggestions to what mill to use.  Currently I use

Meadows 8" Stone Burr Grain Mill 

It's grinds grain quite fast, but is tricky to adjust the grind in my opinion, and is very noisy. I looked at the komo jumbo mill online which claims to be commercial grade and have interest based on its popularity.  

Any feedback or suggestions would be greatly appreciated.  

Happy Baking


ianb's picture

New starter still feeble

Hi, I hope someone can help.


This is my first attempt at a starter. It went "live" easily enough, 2-3 weeks ago, but since then, it doesn't seem to have strengthened much. I searched the forum, and the advice seems to be, feed it regularly and soon it'll take off. Mine hasn't.


I feed it twice a day (two spoonfuls of strong white flour with enough water to make a paste, then add two spoonfuls of starter). Ambient temperature is 20 - 25°C during the day, slightly cooler at night. I read that it should be vigorous enough to froth up to double - mine bubbles gently and is frothy if you stir it, but no big rise.


Am I doing something wrong, or do I have a weak strain of yeast?



timko's picture

Michael Pollan - Cooked; a Natural History of Transformation.

Michael Pollan’s new book  - Cooked - considers with care the process of transformation of different food stuffs through transformative and elemental processes; fire, water air and earth.

It is the Air and to a degree the Earth chapters which I think may be of great interest and enjoyment to this forum.

Using the notion of air, Pollan explores the nature of bread from a variety of cultural, biological and commercial perspectives. He does not ignore the great sensual and creative pleasures that making bread can offer; tactile, olfactory, visual and aural. You feel his developing pleasure and it is a joy to share. 

 He offers an insightful exploration into sourdough and its health benefits as well as a persuasive argument and playful discussion around the use of whole wheat. I found myself savoring this chapter and enjoyed the delightful coincidence of reading it as a passenger at forty five thousand feet above sea level.  

Shutzie27's picture

PLEASE HELP. ON THRID ATTEMPT. Questions about Beth Hensperger's Classic Sourdough Starter

Hi All, 

I'm having a series of issues with Hensperger's Classic Sourdough Starter, found on pg. 120 of "The Bread Bible." 

First, I've let the starter stand for four days, stirring twice a day. It seemed fine; lots of alcohol on top, clean, sharp smell, good color, etc. 

The instructions say on the fourth day to feed with 1/4 c of water and 1/2 c of flour, let stand overnight then store in the fridge. 

Do I do this BEFORE I take out what I need to make the sourdough bread....? That is, can I not bake until the fifth day? 

Also, it says to remove the starter needed (in this case, 1 cup) and then add a cup of flour and 1/2 cup of nonfat milk. Last week I used the dry nonfat milk because that's what's in the ingredients list but it became super lumpy glop. Is that OK or I am supposed to used LIQUID nonfat milk after removing what I need....? 

It also says to feed it every two weeks; is that with the 1 c of flour and 1/2 c nonfat milk, or with the 1/4 c of water and 1/3 c flour listed in the first step? 

Finally, it seems like a A LOT of starter, more than can fit in a quart mason jar. Do you really need to have that much around? Is there a way to reduce the recipe or maybe just not store all of it? And, if one does that, does it change the amount the starter needs to be fed? 

I realize these questions may make it seem as though I'm illiterate, but I'm honestly finding the instructions to be (for me) rather poorly written. Any help would be greatly appreciated.