The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Elagins's picture

Free Shipping from NYBakers

It occurred to me that I wasn't clear about how the NYB free shipping offer works, and that anyone who orders will see shipping added onto their total. Unfortunately, I haven't been able to figure out how to turn off the Paypal shipping calculator, so as I've explained to those who've phoned me, you need to pay the full amount, including the shipping, which I will then immediately refund. It's a bit roundabout, but for the moment, it's the best I can do. NYB is a work in progress, and I apologize for any misunderstandings.

Stan Ginsberg

Dillbert's picture

Broetchen lover

Hi folks -

having lived in Germany for extended periods, I've been 'on the rampage' to bake some good broetchen here in USA.

recently acquired some Backmalz (diastatic malt powder) and that seems to convey the flavor, exterior crunch and softer interior of a good breakfast broetchen.

any experience / known/tried recipes / tips on Backmalz & broetchen?


Lucy-Sue's picture

Sourdough starter question for Sourdough lady, my first attempt

Hi:  I am using the recipe from sourdough lady.  On day 4 I disgarded all but 1/4 cup and added white flour and water.  The next day it is bubbling and happy.  Today is day 5 and I did the same thing. Hopefully it will bubble again.

My question is:  Do I do this every day?  When does it go into the fridge and do I disgard it all but 1/4 of a cup everyday when it is in the fridge and add the flour and water?

My next question is:  when can I use it?



breadnik's picture

One-step Panettone?

Well, I thought I was preparing for Christmas well in advance but it turns out I wasn't.

I've been reading the BBA at lunch (as is generally my habit, to read cookbooks while I eat -- this is how I learned to cook in the first place) and came across Panettone recipe. I thought, what a great idea, I'll make this for my Christmas farmers' market. My customers would love that -- and I still have plenty of time to practice making it.

No such luck, of course. Having read closer, I realized that to follow PR's recipe I'd have to embark on a whole new adventure of getting involved with barm. As I said in my first post, I am still deathly afraid to try my hand at multiple-step doughs. Basically, it all boils down to my fear of using formulas and getting confused with math.

So I started looking for a tried and true panettone recipe that does not involve barm. My TFL search produced a number of threads (with plenty of beautiful pictures) but no recipes that would be a simpler one-step process. Someone mentioned Jim Lahey's slow-rise panettone recipe and I decided that I would like try that. Is there a recipe on line? I looked and looked but couldn't find it. If it exists, I would really appreciate a link. If it doesn't, is it in his new book?

Which brings up another question. Like so many others, I started baking thanks to Jim Lahey's no-knead bread. So I would really like to have his book. What's your opinion? Is it a book worth having?

I would be very grateful for any thoughts and suggestions.


katyajini's picture

Recommendation for sandwich loaf pans: metal/glass/other?

What is your favorite bread loaf pan?

I am just getting into bread baking and would like to bake leavened sandwich type loaves.  What are your preferences for loaf pans that work well for this type of bread?  I have used many types of baking pans and have my favorites but I don’t know what would be best for bread.  And if metal, is there a certain type and manufacturer that turns out to be better than others?  So much goes into making a loaf of bread that I do want to spend the time and energy (and the money) in buying well-performing pans.

Thanks a lot


rolls's picture

looking for good pannetone recipe

hi can someone please direct me to a good panetone recipe. thanks!

JoeVa's picture

Golosaria 2009 & Petra Lab

Golosaria is a "culture and taste" exhibition. A unique event that brings to the fore the very best italian artisans. Every autumn they meet in Milano and Torino, and in spring in Monferrato to show you the most wonderful italian foods. Pasta, sauce, cheese, pastry, beer, chocolate, wine ...


I missed the date in Milano, so I went to Torino the following week (November 15, 2009)... and I went there as "breadaholic" to meet a master baker (Gianfranco Fagnola) and learn more about a famous miller (Molino Quaglia) and his top flour (Petra).

08:00 in the morning, get on the train to Torino (01:40 from Milano). Go straight to P.zza Mestieri Association Palace in "J. Durandi street, 13). Take a look around and stop at Molino Quaglia stand.



Here I spoke with the technical guy of Molino Quaglia: Giuseppe Vignato. He was really kind and he gave me a lot of information. Molino Quaglia is a big professional Italian miller located in Vighizzolo D'Esta (Padova). They build a "new concept flour": Farina Petra. In the above shots you can see Petra brochures and a loaf of Bread (Pane Bra a naturally leavened bread made with Petra by Gianfranco).

Petra is a stone milled in pureness flour made with the aid of modern technology, exalting the taste of wheat. Petra is made up of blends of selected wheat (most of them are not Italian) in order to give the taste of wheat, the protagonist, to bread, pizza and cakes. Here a few details: classified as Tipo 1 (extraction rate 80%), contains a lot of soluble fiber and the wheat germ, not malted (but checked in enzymatic activity, ie falling number), we do not have alveograph info but maybe >W300, proteins 14%, absorption 70%, milled with special stones controlled with laser technology.
They have Petra1 for bread, Petra3 for pizza, Petra5 for pastry and conTuttoIlGrano; my focus was on 1+3+conTuttoIlGrano. The last one is a whole version of Petra1 with added toasted bran (that's interesting!). Petra is perfect to be used with sourdough and indirect method (poolish and biga).

After the interview I asked Giuseppe to speak with Gianfranco, the baker. He was in the lab preparing all we would need for the afternoon (15:30) public session. So I met Giuseppe, a master and a gentleman! It was a cool experience as there were only three of us in the lab: me, Gianfranco and two baking teachers (the lab is located in the culinary school - Scuola Immaginazione e Lavoro). A lot of Q&A and hand-on tests!

Before lunch we mixed the dough for Pane Petra. (Shots: liquid levain, spiral mixer, mixed dough, Gianfranco put out the dough, Gaetano put the dough in the fermentation cell).




(12:30) Then we had a lunch break. I ordered my hand notes and ate my (Pane Fermento) sandwich with a good red handmade craft beer from the microbrewery. 13:30 back to the lab!


We pre-shaped the loaves, bench rest and final shaping. Back to the fermentation cell. (Shots: dough after bulk fermentation, pre-shaped loaves, Gianfranco shaping, fermentation cell)



In the afternoon the lab opens the doors (there were about 80 persons). Three sessions: bread, pastry and pizza.

Here some photos of the lab (small fork mixer, small spiral mixer, sourdough temperature controlled machine, pastry ingredients, Petra ciabatta poster, the lab, tools):





This was the bread session: Gianfranco showed two preferments, we tasted a biga and stiff sourdough, he showed sourdough refreshment and then scoring and baking. He answered to a question about starter activation, but I did not agree at all with him. (Shots: Gianfranco and Gaetano, the stiff mother dough, the refreshed stiff mother dough, scoring the dough, baking).




And now the information you are waiting for.

I think his "school" is the P.Giorilli's one. Gianfranco uses both stiff and liquid levain (the chef), his culture is refreshed 1:1:2 (stiff) and 1:2:2 (liquid) fermented about 04:00 at 28°C then kept stable at 12°C and used within 12:00, he feeds the culture with only white wheat strong flour (the same strong and balanced flour used for Panettone). He doesn't use (and I think he doesn't like) dough cold retardation. He says that he likes mild sourness and I don't agree with him, but after further information on the flavor I like (the French sourdough, Poilane style) he said my taste is elevated and most people in Italy do not accept this kind of flavor.

And now Pane Petra. Do not expect something unconventional, it's aligned with our processes.

Overall Formula

Petra1 100%
Diastatic Malt* 0.5%
Water 70-75%
Salt 1.8%

* this is the % for liquid malt.


15% of the total flour is prefermented at 100% hydration (1:1:2). 

Dough consistency


Desired dough temperature



  • Mix all ingredients except salt and malt, hold back 10% water.
  • Autolyse 00:20, then add salt and malt on top.
  • Mix on 2^ speed for about 00:15 and add slowly the remaining water to adjust the dough consistency.
  • Bulk fermentation 01:00 at 28°C 75% humidity.
  • Divide (800g) pre-shape and shape
  • Proof 03:00 at 28°C
  • Bake on stone at 240°C->220°C for 00:50 / 01:00.

We did not have a good steamed deck oven, so Gaetano advise the use of a big rack oven. The result was good but the absence of the stone and hot deck produced a "small defect" in one loaf, we had a "tunnel"! No one is perfect!


18:00 it's time to go home. And I bring with me a little piece of Gianfranco culture and 620g of Petra1 (this will be used for my "Petra test").


  Gianfranco Bagnola bakery is located in Viale Madonna dei Fiori, Bra (Cuneo).


turosdolci's picture

Chestnut Fettuccine

Chestnut fettuccine with toasted pignoli nuts and sage bring out the pasta’s smoky and rustic flavor. Chestnut fettuccine compliments grilled venison and turkey and adds a new dish to your holiday dinner.

Chestnut flour has a very strong flavor and you may want to experiment with different amounts of flour. 




plevee's picture

DLX again

I bought a used DLX 9000 on eBay. I have used it twice and would appreciate a little help.

1. It is very difficult to judge hydration - the gluten development seems to be very good but the dough has been stiffer than I expected compared with hand kneading.

2. How do you know when it is kneaded enough? When it forms a doughnut? Or do you have to stop the machine every few minutes and check for a windowpane? Accounts I have read range from 5 minutes to 20 minutes for adequate development.

3. Is there much danger of overworking the dough.

So far it is not love at first encounter!


PeterPiper's picture

Best selling/favorite bread?

I've been making bread and selling it to friends and family for a while now, building up my menu to include nine different breads.  Recently I promoted a cranberry walnut brioche braid which turned out to be by far the most popular, selling very well.  I hadn't expected it to be so popular, which makes me wonder what other type of bread might be a best seller. 

I'd like to hear from my baking colleagues what bread they think I should add to my menu.  What do you find is your most requested bread for family events?  What is your favorite to eat?  i've found that my favorites (ciabatta and sourdough) don't sell nearly as well as the sweeter breads. 

Also, I'm opening a contest on my blog for a new bread nomination and the winner gets a free loaf of bread from the menu shipped to their home.  The link is below and feel free to enter.  Thanks and let's hear those nominations!