The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Janedo's picture

Recent bakes

baguette farciebaguette farcie

A big thanks to Eric (ehanner) for this great idea. These baguettes (baguette Monge recipe - quick to make) are filled with mountain ham, like serrano, ewe cheese and grainy mustard. The kids loved them! I made a sun-dried tomato, herb, olive oil, goat cheese, serrano one for me. Perfect picnic fair. I formed six small rectangles, lay the ham, cheese, etc in the middle and folded the sides up and rolled lightly to form a baguette. Just have to be carfeul not to roll the dough too thin. The seam on the bottom, then slashed before baking. 

pain épice T110pain épice T110

The breads were made using a firm starter that I fed to become stirrable in the evening, left out all night, then the dough made in the morn, baked in the afternoon (an initial 4-5 hr rise, then a 2-3). Half T65 and half T110. The T110 is a new brand I found. It's organic and stone-ground like the other but the bran is really small and you can't really see it, but the flour is sort of grey-beige. Really strange but it makes the best bread ever with a spicey, pain d'épice smell to it.  

pain romarin
pain romarin

I made Mike Avery's sourdough ciabatta that was a huge hit here. I have actually never tasted it but my italian friend said it was great! This bread I'm showing is based on the same technique, but I changed a couple things.

Rosemary-honey bread 

the biga (I made an orange size ball and left it out all night) didn't weigh it 

400 ml water

625-50g T65 (bread flour over there and maybe a bit more)

3 tbsp olive oil

1 tbsp honey

2  tsp salt

2 tbsp fresh rosemary chopped

I don't know why but the bread was lighter in texture, almost like a yeast bread. Maybe because there was no milk and the honey helped? I have no idea but it was really GOOD! 

baguettes rustiquesbaguettes rustiques

These are the rustic baguettes from Glezer's Artisan baking. They were really good, but  it dawned on me that I'll never get those huge holes if I always use my organic T65 which isn't real white flour. I bought some T55 non organic to try one of these days but that breaks my heart a bit. It's just a challenge thing. I don't like baguettes that much really anyway! But any amateur baker wants to try and master them ... don't we?

I read an article about french flours and yeast. Did you know that most bakeries in France have a flour sponsor? They only use the flours from that supplier and they get great, light, holey baguettes because the flour has emulsifiers, and other additives. That's pretty icky in my books... and also my initial motivation for baking my own bread. But it's very much like the States, you have wonderful artisanal bakeries and so do we. They just have to be hunted down! I read an article yesterday about France's N°1 baker who makes the best baguette in France. His name is Anis Bouabsa and is from a family of Tunisian immigrants. He talks about using a very, very small amount of yeast and a long long rise (20 -30 hrs) but didn't say anything about builds. 

Have a nice Sunday!



kalelcadillac's picture

My uncles recipe for indian fry bread

Hello everyone, new here. Ive always enjoyed baking, mostly cookies tho. i havent baked bread since i was little with my mom. ive been wanting to bake my own bread for quite some time now mainly b/c of rising food cost, and bread tastes better when its homemade. I stumbled across this site while looking for easy bread recipes, and i just want to say, this is a wonderful community you folks have here and i am anxious to be part of it!

I would like to share my uncles recipe for indian fry bread with you all. he was a chippewa and even tho i have made this many times i still think he made the best. i hope everyone enjoys.


Just stir with a spoon. No mixer needed.

Stir together: 3 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar

Then add and stir: 1 cup water
1/2 cup milk

Finally, add enough flour to make the dough able to be handled, so it isn't sticky. Form into round patties of about a half-inch thick, make crisscross marks on both sides with a knife (this keeps them from rising unevenly while frying) and fry in a skillet with about a quarter inch or so of preheated oil. Fry until golden brown on both sides. Serve hot with butter or your favorite jam. That's it. Enjoy.


siuflower's picture

Malsovit bread

Anyone hear of Malsovit bread? Is anyone have Malsovit bread recipe to share?

PaddyL's picture

Wow, oven spring!

Absolutely magnificent oven spring on my two totally-commercial-yeast-free panned white loaves still in the oven!  I know "oven spring" can be overrated, but I never expected any and I've got it anyway.  Also my experiment with the buttermilk plant was successful and I have a good supply of buttermilk, though it's a little thin; I'm going to try some scones with it tonight.  I refreshed that with some reconstituted skim milk powder and it's sitting in the warmest place in the house, on top of the fridge.  I never would have tried the buttermilk plant if I hadn't got into sourdough, and it was the people here who inspired me, so a big thank you to TheFreshLoaf!

kansas_winter_wheat's picture

Any interest in whole wheat/rye/triticale berries?

Hello everyone.  I'm posting this as a feeler for anyone interested in whole, unground wheat berries.  We're a small farm in kansas, and are currently looking to cater to home-millers by producing and shipping custom amounts of wheat/rye/triticale depending on the demand for each.  We currently will have hard red winter wheat available as of about july or september, and depending on the interest, can make hard white winter wheat, rye, and triticale(a cross between rye and wheat) available as needed (by next year)  Please e-mail your interests, i.e, what kind of product you wish to see, typical amounts and shipping methods you wish to have available.  We want to be able to make our processes and services user-friendly, and meet the needs of as many people as we can.  Any suggestions are welcome.

dmsnyder's picture

Baking loaves covered - Clinical trial, uncontrolled.

We have had a stimulating and instructive discussion of methods of replicating the effects of commercial oven steam injection in home ovens. (See I found it interesting that many home bakers have found coving the loaf during the first half of the bake to yield the best results - better oven spring, crisper, thinner crust, etc. So, I had to try it.


My first attempt was with a bread I have made many times - Jeff Hamelman's "Miche, Ponte-a-Calliere." I made it with King Arthur Flour's First Clear Flour. There would not have been room in the oven to bake two loaves, even if I had divided the dough, so there is no experimental control, other than my past experience. I baked this miche covered with the bottom of a large, oval enameled metal roasting pan for 30 minutes, then removed the pan and finished the baking for another 25 minutes.


The results:

Ponte-a-Calliere Miche

Ponte-a-Calliere Miche 

Ponte-a-Calliere Miche Crumb

Ponte-a-Calliere Miche Crumb 

My conclusion is that this bread has as good a crust and crumb as any I've made but is not substantially different from the miches I've baked using hot water poured into a hot cast iron skillet after transferring the loaf to the baking stone. The crumb is a little less open than I wanted, but the dough was less slack. The weather has warmed up, and the flour was probably dryer. I should have added a bit more water.


BettyR's picture

Help With My Bread Please

I keep getting these holes in my bread.

The taste and the texture are really good but I keep getting these cavernous holes; can anyone tell me what I’m doing wrong?

staff of life's picture
staff of life


I just spoke with a woman today who had come back from Germany.  She said she had enjoyed Laugensbrot there, which to me, basically sounds like a pretzel in bread shape.  Anyone have any more info or a recipe?


dmsnyder's picture

Humidity versus Steam

All the "artisan baking" (I know the adjective is "artisinal," Mike!) books I have provide instructions for humidifying the oven to approximate the function of steam injectors in professional bread ovens. Some recommend using ice cubes. Some recommend hot water. Some recommend humidifying the oven before putting loaves in. Others humidify after loading the loaves.

 I think it is Maggie Glezer in her recipe for Dan Lepards Country French Bread who recommends putting ice cubes in a pan before loading to "humidify" the oven and putting hot water in a skillet after loading the oven to "steam" it.

 Can anyone comment on this procedure and clarify 1) the difference between humidifying the oven and steaming the oven, 2) the difference in the timing of adding water (in whichever form) on oven spring and crust formation?

And, has anyone tried the garden sprayer method Glezer recommends? If so, does it really yield a different result than throwing hot water into a hot skillet?



MissyErin's picture

BreadBakingDay #10 has been posted! Everyone is welcome and encouraged to participate!

BreadBakingDay #10 is up - please join in!  For those of you that aren't aware of BreadBakingDay - its a monthly event where people from all over the world bake bread for a specific theme!  This month's theme is Breakfast Breads!  All you have to do is take a picture of it and submit it - all the details are at:

Zorra at started this fun blogging event for all of us to particapte in!