The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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SallyBR's picture

Need advice on stencil....

I know lots of people here do amazing job adding design to breads, making a stencil and sprinkling flour on it.

I tried to do this for the first time, and well.... there is room for improvement


I post a photo here of my final product, and if anyone is interested, a full blog report can be found here


what have I done wrong?   SHould I brush off the flour after baking?  ALmost nothing stuck to the bread once I did that.  Did I add too much flour? Too late in the baking?  Wrong flour? (I added rice flour)

I realize my stencil was too big for the size of the bread, but even if I correct that, I think my technique might have problems too




CaptainBatard's picture

Cranberry Walnut Bread

I wanted to make this Cranberry Walnut Bread for Thanksgiving but the timing did not allow me to do so. This is basically the same bread as seen at Bread cetera  and a slightly different version at WildYeast. The bread went together with out any real hitches. I did deviate from my usual methods...I mixed the bread by hand using the French fold method seen at Steve's site and here. It worked very nicely until I added the walnuts and presoaked cranberries. The dough got very sticky from the extra moisture on berries even though I did blot them dry. It was just a temporary setback...the dough absorbed it in a short time. I shaped the loaves and tried the fendu method for the first time and was very impressed how much they opened compared to the slashed one. The bread had a nice crumb and taste.



murphalert's picture


So, I love Saltine crackers, who doesn't? Is there any way to make them at home. It seems like a fairly simple combo of flour, water and salt, but i'm sure it's not as easy as it seems. Does anyone know of any recipes?

colmin's picture

Cleaning Grinder Millstones

I just got a used Marathon Uni-Mill grinder, and when I took it apart to clean it thoroughly, I found old, hard layers of dust caking the stones. How do I get these clean? Do I have to send them somewhere to have them dressed (is that the term?)? Thanks!

CaptainBatard's picture

Sourdough Seed Bread

When my sister-in-law invited me up to NY for Thanksgiving diner for family and friends...I thought to myself...oh S--- I am going to get stuck in traffic for hours...and then she said and bring one of your breads. first thought was to make the very festive two tier Celebration Loaf with nuts and cranberries. It would make a nice centerpiece for the table and be very festive. When I thought it out....I needed a bread I could retard overnight and throw in the oven first thing in the morning so I could leave before noon on Wednesday to run the gauntlet to the city. Since I had only one chance to get it right... the bread had to be reliable, stay fresh for a few days and make a good a sandwich. The choice was a real no brainer..... Hamelman's Sourdough Seed Bread....the tastiest, most reliable bread you ever want to make. If you have never made this bread must try will become your favorite too...

This is being sent to Susan at  Wild Yeast for  Yeastspotting

doublelift08's picture

Beautiful Video on Youtube

I watchd this video and almost wept from its beauty.. maybe it should go in the video section but i was having trouble figuring out how to post it there... TFL moderators- do what you will. :-)

salma's picture

Rosemary, Salt Rolls baked in skillet

HELP!  I recently made these Rosemary, Salt Rolls, pull apart baked in a skillet.  My hubby loved them and now I cant find them.  I dont remember the author Im sorry.  Anyone remember?

KenK's picture

Converting straight dough to preferment

I'm thinking about trying a couple of the roll recipes I make with a preferment instead of mixing all at once.

They both have dry milk and butter, one has potato buds.  What about taking a third of the flour (4-5 ounces) and making a 100% poolish that works overnight?  This obviously works well with lean dough.  Any problem with the enriched doughs? 

KenK's picture

Thanksgiving rolls left over?

I made a batch of rolls last night and they didn't come out very well. I made the dough way too dry and couldn't correct it.  Well, tonight as I was getting dinner ready I thought I should make my wife a treat.  She has picked up a bug somewhere and feels crummy.  As I have a good bit of bread in the freezer, bread pudding came to mind.

I sliced two of the sub-standard rolls into eighths, without going through the bottom.  Poked some walnuts down in the cuts, poured a mixture of egg, milk and brown sugar over until the rolls couldn't soak up anymore.  Put a pat of butter on top and baked at 350 in a water bath.  They were delicious.

I remade the rolls tonight and they came out great.  The smell is incredible.  Very rich and almost cheesey with all the butter and potato.

This is the KA recipe for "Soft Dinner Rolls" by the way. 

I fear my wife is going to be too sick for us to go to her father's house so we may be eating plenty of leftover rolls the next week.

DarkNova's picture

Orange Juice in Bread?



I recently started baking out of Reinhart's "The Bread Baker's Apprentice" and am looking for some advice. I'd like to make his Cranberry-Walnut Celebration Bread (page 154) but I do not have any orange extract or zest. The recipe calls for 1 1/2 TB orange extract.


The recipe also calls for 1/2 C buttermilk or milk, and 1/4 - 1/2 C water. I'm thinking that I can substitute some of the water with orange juice to impart the orange flavor, but I do not know how much I should substitute. I'm also not sure if the acid in the orange juice will cause problems, and if I should use some baking soda to neutralize the acid? Thanks for any help.