The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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tysonmc's picture

Dinner Rolls

Does anyone have a really, really good dinner roll recipe.  I need to make some for a bridal shower. 

Kuret's picture

Suas Scones and new toys!, --Image Heavy--

It is my girlfriends birthday today so I decided to make her a special breakfast! I had eyeballed the butter scones from Advanced Bread and Pastries before but seeing as how they are so rich I didn't want to make them save for a special occasion. Here in sweden a scone is more akin to Soda Bread than the sweetish style scones you get in Britain och America.

I managed to make them up the day before without my girlfriend noticing and refrigerate them overnight so that I could bake them for here first thing in the morning. I think they turned out pretty good, and my girlfriend did like them so I'm set!

Butter scones


I have also finally taken the plunge and aquired a Pullman pan for myself, maybe a 1.5kg loaf of tasty toast bread is too much for a two person family but maybe a 2.5kg loaf of Vollkornbrot might not be enoguh? hmm.. might have to share any attempts at Vollkornbrot with friends or there will be leftovers for ever! Here the pullman pan Is shown beside my regular breadpan.

and here is how a loaf of sourdough sandwich bread turned out, tasty! This is the same bread I have blogged about earlier, with a formula developed by me. Unfortunately the picture is insanely yellow, but that is due to poor lighting when I took the picture.

This is a secret too, but I have also made two mini cheesecakes for tonights dinner wich I am making for my girlfriend, hope that they are tasty..


Floydm's picture

Rainy day

Very wet here this weekend.  Good for rainbows...

and also good for baking!

I made buttermilk cinnamon rolls this afternoon...

and a couple of loaves of my daily bread to eat with a big pot of soup this evening.


Texasbarngirl's picture

Recipe exchange

Looking for Swed who has grandmother's Swedish Limpa recipe. I have a wonderful recipe to share and would love to experiment with another.-Texasbarngirl*

lainey68's picture


Has anyone here used one of these before? I bought one second hand from a lady whose husband only used it a few times. At any rate, I had a lot of problems with it initially. I found it hard to manipulate it. It clogged up every time I put the tiniest bit of grain and shut off. One day I got so tired of it that I got some Dust Off and sprayed the stone grinders. Probably not the best thing to do, but since that time I've ground about 15 lbs of flour.

The problem I'm still having is that it's still not grinding very fine. Also, it apparently came with a jar to catch the flour, but the original owner didn't have it. I have tried to find a jar that would fit, but no such luck. I'm just wondering if anyone else has used this grinder? If so, have you had these same issues?




Plannerjohn's picture

Did the Hearthkit Manufacturer fold?

Does anyone know if the manufacturer of hearthkits is still in business?  Their website has been "under construction" for some time now, and it's not available anywhere except EBAY.  

I ask because I went ahead and bought an unused model off EBAY.  It was real cheap, but I'm hoping I don't have any problems which would have otherwise been covered by warranty. 

Also, I hope this doesn't duplicate an earlier post.  If so my apologies.  I looked around as best I could, but it didn't appear in my search results.

gosiam's picture

My First Posted Bake

This is the first time I am actually sharing the results of my bake.  I have posted a few times in the past, but never showed what I can, and more often than not, what I cannot do.  I have baked Wild Yeast Rustic Flax Seed-Currant Sourdough today.  I made it once before, with cranberries instead of currants, and it tasted wonderful, though shaping left a lot to be desired.  I have decided to avoid the diamond shape altogether today and went for the more traditional batards.  All worked well and everybody who tasted the bread, absolutely loved it.  The recipe is a winner, try it if you have not yet done it.  Here are the pics and

Many Good Bakes to All


rainwater's picture

Left over starter...

I'm never really comfortable throwing out starter when it's feeding day.  I keep my starter in the refrigerator, I keep about 3# at 75% hydration, and I feed it once a week, or more if I'm using a lot.  So....sometimes I left with quite a chunk of starter on feeding day.  I bake enough to use all my starter, but often, I want to try some of the instant yeasted breads.  Well, starter is really only flour and water (with bacteria and yeast of course).  So, with baker's math, one pound of starter has @9.15 oz. of flour, and @6.85 oz. of water. I just subtract these amounts from the flour and water in a instant yeasted recipe, and go from there.  I made a batch of foccacia with throw away starter using Reinhart's foccacia recipe. 

1# of starter (75% hydration-@9.15 oz. flour/@6.85 oz. water)

13.35 oz. flour

2tsp. instant yeast

2tsp. salt

3oz. olive oil

and I put a squirt of honey. 

I followed the recipe, and I'm very happy with more throwing away extra starter for me.....and I can expand my horizons with more instant yeasted breads.

Some samples of foccacia boosted with left over starter......The first one I made, I sent home with a guest. I divided the second batch into two foccacias because the recipe makes the foccacia too big for my taste.












davec's picture

Why are wheat berries so expensive?

Where do those of you who grind your own flour buy your grains?  I have only found one source who doesn't charge more for wheat berries than for flour ground from those same berries, and that source was 2000 miles away, so the shipping costs are prohibitive.  Just this week, I got another price list from a buying club I can join locally.  They have several brands of stone ground whole wheat flour at around 40 cents a pound in 50# quantities.  The best price they have on wheat berries in bulk is nearly twice that.  Even their King Arthur fancy bakers' flours are cheaper than the plain old wheat berries.

Does this make any sense?


rryan's picture

Retarding sourdough loaves overnight

I have recently started baking sourdough bread, and have thoroughly enjoyed the process.  Each loaf has been a "success", but each loaf has been very different from the others.  My wife and I have very different opinions about whether or not a loaf is a success.  For me, the crust should be a beautiful brown, and very crispy/chewy.  The crumb should be open, with some large, irregular holes.  My wife, on the other hand, prefers a bread with a golden colored, soft, delicate crust, and a finer crumb.

I have been able to achieve the bread I prefer by baking boules in a cast iron pot.  My wife's favorite loaves were achieved by baking batards on a pizza stone (although I was honestly trying to bake bread the way I really like it!).  I have posted about a couple of my previous loaves on TFL, and a number of you have responded with comments and suggestions about each loaf.  One suggestion that was made more than once was retarding the dough after shaping.  So this time, I decided to give retarding in the refrigerator a try.  Of course, I was hoping to end up with a loaf with crisp crust and a really open crumb.

I used Mike Avery's basic mild sourdough recipe again, only modifying it by adding a tablespoon of Bob's Red Mill vital gluten, as the organic AP flour I get from my local co-op is lower in protein than the KA flour I was previously using.  Lacking proper bannetons, I used a couple ceramic bowls from the china cabinet.  They measured 5 1/2 inches in diameter by 2 1/2 inches deep.  The dough had been kneaded a bit in my Kitchen Aid mixer, then stretched and folded three times at 45-minute intervals, and finally formed into round balls and placed in the ceramic bowls. The shaped dough was put into a cold refrigerator (actual temp unknown, but a lot of things freeze in the darned thing) overnight. Total retard time was about 12 hours.

On removal from the fridge, the loaves were nearly completely risen. They had risen enough that the portion above the bowl was at least as large as the portion in the bowl.  Rather than chance disaster by removing them from the bowls to bake, I opted to bake them as "pan" breads.  Fortunately, I had buttered the bowls, rather than lining them with floured cloth, so I was able to just pop them in the oven after a 2-hour warm-up period and scoring them.  I spritzed them with water and placed them in a 375 degree farenheit oven directly on a baking stone for about 45 minutes.  At that time, they were golden in color, but sounded hollow and had an internal temperature of 202 degrees. They were removed from the ceramic bowls and placed on cooling racks.

The results were somewhat surprising, although maybe they shouldn't hve been.  The upper sections (above the bowls) had crunchy, chewy crust.  The lower sections (baked in the bowls) had soft crusts.  The crumb was light and open, moist but not wet, and the flavor was less subtle than previous loaves, with a more pronounced sourdough flavor.

Overall, this baking was a "success" for both of us.  My wife had her soft crust, and I had my crisp and chewy crust.  The crumb didn't have big, irregular holes, but it was open and delicate.  Retarding the final dough paid off in flavor, but the baking method undoubtedly affected the crumb and crust. Overall, though, I'm certain that more bread will be baked this way in our house.

Feel free to weigh in with comments and suggestions.