The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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tgw1962_slo's picture

unbromated flour vs. regular flour


About two months ago I discovered "unbromated" flour. I had never heard of this before nor did I know what it meant. So I did a little research about it and found out what the difference is. Based on what I learned, I decided to buy a bag of it to try. I made a focaccia using some of this and was really amazed at the difference. The focaccia came out soft and chewy (but firm). I was really happy with the results. A week prior to this I'd made a focaccia using what I'll call "regular" flour and the results weren't as good. The crust was rather hard and crunchy (kind of hard to chew).

So I guess I'm wondering if anyone else here uses unbromated flour? What your experience is.

Please let me know. Thanks.



bluesbread's picture

Rising in cooler -- why didn't I think of this long ago?

Maybe this is a well-known trick but I'm still patting myself on the back for thinking it up recently, and I want to make sure you all know about it:

Let your dough rise in an insulated cooler! I have a small soft-sided one that works great, but any small cooler would work. The yeast generates heat as it eats and multiplies, and the cooler holds it in, keeping the dough nice and cozy (but not so warm that it speeds up the action to the detriment of the flavor, as happens when you put it into a warm oven). I used to wrap towels around the bowl, but the cooler is easier and more efficient. Do not stick dough that you've just removed from the fridge into the cooler, though, or you'll just be keeping it cold. Wait until it warms to room temp and then place it in the cooler. Happy baking! bluesbread

Traci's picture

Bake times for smaller loaves


I have only just started baking. I've made the no-knead bread and really like that. However its really, really large for one person. If I want to split the recipe in two and make two loaves how I should adjust the bake times to still get the same results of a crispy, crackly crust and nice soft inner part? Also, is there anything I'll need to do differently with my dutch oven?

Thanks in advance!



KipperCat's picture

wrapping bread for swap meet - and baking ahead

First I want to say hello! to everybody.  I've missed chatting about bread - and missed baking it even more.  Awhile back I suspected some food allergies, so decided to test some changes in my diet.  To my dismay, I found that I do feel a lot better when I don't eat wheat or dairy.  There was no way I could bake bread all the time and not eat it.

I've changed my focus to another hobby - gardening.  I'm attending my first plant swap in a few weeks.  Since I have almost no plants to trade, I decided to make some bread. With very rusty skills, some no-knead multi-grain seems good.  I'd like to bake it a week or two ahead. I have some of the Glad Cling Wrap to freeze it in. 

I could use some suggestions for thawing. Is there a good way to restore some crispness to the crust?

Then there's the whole issue of bagging it.  Does anyone know where I can buy some paper bags for boules?  I don't mind buying more than I need this time, as I may do this again in the future.  Or do you have other inexpensive suggestions for packaging?

berryblondeboys's picture

What is the yield for wheat berries to cups of flour?

I guess there are two ways to look at it, 5 lbs of flour is the same as 5 lbs of wheat, but what is the yield? Like, how many cups of flour do you get from a cup of wheat berries?

Or, for baking purposes (and I do use my scale a lot), is it better to just weigh my wheat berries and then grind them and use that as my guide for making a loaf?

Consensus seems to be either use it IMMEDIATELY or have it wait a few days (more than three?)

I don't have a mill right now, but have been thinking about it for YEARS and now that I'm baking daily AND i make cakes, I'm wondering if it's more economical in the long run to grind my own wheat?



SteveB's picture

Croissants and Pain au Chocolat

For any who might be interested, I've detailed my latest foray into croissants and pain au chocolat here:

Please note that the post is video intensive, so it might take a while to load.


chahira daoud's picture
chahira daoud

Right from the oven to TFL,tonight baking,very hot!!!


spsq's picture

Interesting article: health benefits of sourdough/whole wheat/whole grain

I thought people here might find this interesting!  I loves me whole grain (fortunately, I have a flour mill), but good to know sourdough is good to!

DanOMite's picture

My loaf from saturday



I used a whole rye buttermilk soaker, a white whole wheat biga and then when it came time for the final dough i added give or take about 5 tablespoons worth of spelt for kneading. The rise on this loaf was REALLY fast within 30 mins it was already edging over the top of the loaf pan, and by 1 hour it was almost two inches over. I had taken a whole container full of vitamin c and put it in a food processor and added a good sized 1/4 tsp worth. The crumb came out sort of crumbly, but VERY soft and MOIST, very muffin like. I steamed it while it was in the oven and it just made for a good thick crust. The crust is semi bitter *whole grains especially rye flavor* The crumb is nice and sweet though. Even if it was on the crumbly side, I still like how soft it is. The smell of the spelt was strong, when it was in the back i could smell just touch of it, but when i had sprinkled it on top of the biga and soaker and it was sitting for a moment while i got everything else ready, I could REALLY smell the nuttyness, I used arrowhead mills organic whole grain spelt, king arthur white whole wheat and hodgson mill stone ground whole rye.

Not sure how your supposed to post images here, If anyone could help me though it would be greatly appreciated, if not you can always just copy and paste and look at the links individually. Hope you guys enjoy it. Love this place


gmask1's picture

100% Rye Loaves 8 and 9

Here's my attempts from last night and this morning - Rye Loaves 8 (back two loaves) and 9 (front two loaves) by my journals reckoning.

During the oven bake, Rye Loaf 9 used the tenting method suggested by Mini Oven in a comment on my previous blog entry, and has produced a nicely rounded loaf top, with no tearing save the score line across the top. Rye Loaf 8 is my previously method (ie. putting the pans in the oven, and nothing else), and is the more... erm... 'rustic' looking style. The loaves are the same size as previous attempts, so I expect the interior will be much the same. Rye Loaf 9 is a bit smaller, however I put that down to the dough fermenting right over the top of the mixing bowl, and into a generous puddle beside it!

I was absolutely dumbstruck by the differences between the two bakings - same dough, same temperature and baking time (about 75 minutes at 180C - 356F), same internal temperature at the end (200F - 93C). Both loaves looked totally unremarkable after proofing - neither showed great amounts of rising, nor had the scoring been pulled apart. In my eyes, the proofing time of about 2 hours had little visible effect on the loaves. Once in the oven though... that's when they took off.

Now that I have a better understanding of creating a less manic looking loaf, my next experiment... what kind of seeds (sesame, poppy, etc.) would go well on top of the loaf! Any suggestions are always appreciated.