The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

turosdolci's picture

Almond Ricotta Biscotti

It is natural to consider that Ricotta and almonds would be married together into a delicious soft biscotti flavored with almond oil. Almond ricotta biscotti are delicate cookies but with an intense aroma. We always include it on a “Torta di Biscotto di Nozze” because they are so perfect for a biscotti wedding cake.  It is the almond oil that gives these cookies that lovely warm almond flavor.

willchernoff's picture

Making that French Loaf

I've spent the last couple weeks working on a french style loaf.  I think my recipe and technique are getting better, so I figured I'd post my efforts for others to review.


Steps available:



1.  I've used this recipe with 17 oz of flour and 11 oz of water (a change from 62% to 65% water) which seemed to make a lighter/holier loaf (sorry but not pics).  Has anyone noticed this effect?  Also this change results in a softer dough, so I had to be quick about slashing the tops. 



2.  How can one prevent the razor from sticking to the dough when slashed?

3.  My oven doesn't conduct heat correctly when adding water for steam.  How does a spray bottle compare to a cup of water for producing steam?

Neo-Homesteading's picture

Bailey's Irish Chip Scones


So I tossed back and forth as to if scones are actually bread or not, I know TFL does do general baking posts but for me I'm trying to keep my posting to primarily my bread obsessions and adventures. For this breakfast I decided to make a scone probably my first "more traditional" style scone, in the past I've mostly made biscuits and called them scones. I made these with irish cream and chocolate chips and they were so amazing. I served them with a home made lemon curd and could not be more surprised how well they actually went with one another. I'm hoping to do another scone sometime soon but lately with the high temperatures I'm keeping my baking limited to nights and very early mornings. I have made these and frozen them, baked them directly from the freezer but it does extend the baking time which seems to defeat the purpose. I almost wonder if I do something without chocolate could I just do them like farls or skillet scones?. 


External Link to blog post and recipe:


Floydm's picture

Pictures from Paris, part 2

Actually a few of these are from Montpellier too, like the first few:

Macarons are all the rage.

This bakery had the dark baguettes set aside for people like me who like them that way.


hanseata's picture

German Many Seed Bread

Today's baking was my (less sweetened) version of the German Many Seed Bread from "Whole Grain Baking". Instead of a soaker and a biga I used just the soaker with stretch & fold technique for the first time, adding some more water. The breads turned out really nice, I think it's an improvement.

Sorry, no crumb shot - these breads were for sale.

Guyandhisbread's picture

Tea Bread?

Hello i have tried to make a tea bread lately and i tried to cook it like my normal sourdough, but apparently it is very different and more rich thenn normal so it bakes differently. if anyone else has tried this plz tell me the temp and time. and if u have any other unique ingredients tell me :)

trailrunner's picture

Homemade pasta and Gosselin baguette

I followed the detailed postings and the bread was a success. It is very easy to handle and the shaping /scoring are a cinch due to the texture after all that chilling. I loved the crust and crumb. It exploded with crumbs when we broke into the loaf....just as the New Orleans French bread used to do before they ruined the way they make it. I will definitely be making this again and again. I used the 1/2 tsp yeast and didn't get much rise in the  fridge over the 24 hr period. I was a little worried but it did great in the oven. Here are pics.

pasta making: Photobucket fresh tomato topping for pasta and baguette: Photobucket finished with some lovely aged parmesan and a chunk of bread...broken  not sliced :Photobucket

elcouisto's picture

Earth ovens and winter/snow

I'd like to know what kind of precautions I need to take in order to keep an earth oven from cracking/deteriorating during winter and snow.. I live in quebec and while I know what kind of roofing I need, I'm still wondering what snow and cold weather do to an earth oven.


dlstanf2's picture

Breaking through $100 per loaf!

Breaking through $100 per loaf!

For months I have tried a variety of techniques, methods, and recipes, etc. to develop a starter and a sourdough loaf to meet my picky requirements of what a good loaf of sourdough should look like a give me the tanginess, chew, and flavor I sought. In the process it was costing me about $100 per loaf to make. I have to include the energy to run my oven, the utilities to cool my home, the water to wash the utensils, pans, & wash down the drain my discard, plus the bags of flour required to maintain my starters. This struff gets expensive. Oh and lest not forget scales, thermometers, containers, mixers, and the list continues.

But, I am pleased to announce that at last a method and technique from one of TFL forum members has been a success.

Pleas see post=>  by  jstreed1476.

The Flo Makanai's 1.2.3 method combined with Dan Lepard's bread kneading technique provides wonderful results. Flour, Water, Salt, and Starter, thats all you need.

Here's the formula:
100 g Starter (100% Hydration)
200 g Water
35 g Whole-Wheat Flour
15 g Rye Flour Hydration: 71.4%
250 g Bread Flour
7 g Salt Salt

Mix starter and water, add whole wheat and rye flours, and next add the bread flour, approximately 50 grams at a time.

After all flours are mixed and hydrated, let rest 20 minutes. Add salt, knead about 1 minute on a lightly oiled counter; proceed with the resting-kneading sequence in Dan Lepard fashion: (rest 10 minutes, knead 10 secs; rest 10 minutes, knead 10 secs; rest 30 minutes, knead 10 secs; rest 1 hour, knead 10 secs).

After that sequence is over, let dough rise about 90 minutes, then preshape, rest, and shape before placing it in a long basket with a floured tea towel. Proof about 3.5 hours at 75F, at which point it should pass the spring-back poke test. Load loaf onto a peel, then place onto the baking stone. Bake and steam at 500º F for 5 minutes, covered with a roasting pan. Reduce heat to 450º F and continue baking another 15 minutes or until internal temp is about 210º F. Cool, cut, and enjoy.

This dough is pretty slack before final shaping and would make a good pizza crust.

The use of the 1-2-3 Method combined with the incredibly effective, non-labor-intensive kneading protocol advocated by Lepard makes this a good break baking method.

What I changed is instead of using a roasting pan to cover the dough, I just used a covered medium size roasting pan and spayed water on the loaf and inside the pan and lid.

Works great - here's pics:


The first fe slices did not make it in the photo. Those were the baker's test pieces.




Larry Clark's picture
Larry Clark

20 percent bran wheat flour?

Dan leader's San Francisco Sourdough calls for this flour. What is it and where can I get it.  I didn't see it at KA as a search of TFL archives suggested.