The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
mpace's picture

Total newbie, swiss roll sponge help?

March 24, 2018 - 9:41pm -- mpace

Hi Everyone!

I am trying to teach myself to bake, I have made basic things but am trying to learn new things and get really skilled. I thought I would try a swiss roll and followed this recipe from the GBBS. 3 eggs, 75g confectioners sugar and 75g self-raising flour.

But I didn't do the black licorice, just a strawberry and cream filling so I could do a really basic one and do more interesting flavors if I got this down

alfanso's picture

With my brother and sister-in-law in town I baked a few semolina-fennel seed-golden raisin-toasted pine nut baguettes (that's a mouthful - in more ways than one) and then followed that up with a batch of Vermont SDs.

On our way down to Miami for a fantastic dinner at Jamon Iberico Pata Negra restaurant, we stopped at the equally fantastic Laurenzo's Italian Supermarket, which I've mentioned here a few times.  Brother and wife had heard me talk Laurenzo's up and had to see it.  I packed up one of each of the baguettes to give to David, the owner.  I try to drop off a bread or 3 every time I stop in - this is the place where I get my buckets of semola rimacinata.

Against my sincere protestations, David insists on me not walking away with my hands empty.  He has recently been getting his bread wholesale from the < year old Miami outpost of the Sullivan Street Bakery.

The lineup here, parts of which have already been shorn off or disappeared completely are (from top to bottom):  Filone, Pugliese, Stirato, Ciabatta, and then my two (the semolina is already missing its right half).  The filone was gargantuan and the stirato was as long as a policeman's night stick before they were attacked in the name of peeling off some to add to what we gave to our dining out companions - my cousins.

This is a little over the top...


DesigningWoman's picture

Starter's maiden voyage

March 24, 2018 - 6:34pm -- DesigningWoman

Hi All,

It's just under two weeks since I first mixed up some rye and pineapple juice; of course, I was chomping at the bit to see if my starter would actually go anywhere.

I decided on Trevor's 65% hydration loaf: and then proceeded to do all kinds of things wrong:

Elsie_iu's picture

This bread should be my first post. I don’t know how I could post any other recipes before this one is even shared.

Though I enjoy a stack of pancakes for breakfast from time to time, I’m not one with a sweet tooth and would almost always go the savory route for my bread. The combo of sesame and cheese is a match in heaven and is undoubtedly my all-time-favourite. If you’ve ever had sesame crackers or breadsticks with your cheese board before, you know what I mean.


100% Whole Grain Black Sesame Gruyere Sourdough with Sprouted Millets 

For dough

80% whole wheat

10% buckwheat

10% dark rye

10% toasted powdered black sesame

103% whey

10% starter

1.7% salt

3% vital wheat gluten



20% gruyere

20% sprouted millets


Total hydration: 103%

 Whole grain: 100%


Combine all dough ingredients and let sit overnight for 12 hours. Fold in the add-ins gently. Let rest for 20 minutes. Perform 3 sets of stretch and fold over a 1.5-2.5 hour period. Preheat the oven at 250°C.


Score the dough and transfer it to the preheated oven. Bake at a 250°C/480°F oven with steam for 15 minutes. Turn it down to 220°C/430°F and bake for a further 15-25 minutes or until the bread reach a minimum of 205°F

I usually leave the sesame whole but since I decided to toss in sprouted millets for crunch already, I powdered the sesame and mixed it directly into the dough this time. Using black sesame instead of white adds an extra layer of flavour and to be honest, its dyes the bread a stunning black which highlights the white millets and gruyere perfectly.


Though the dough spreads a bit while rising, I suspect it’s more of a consequence of lacking support during its rise (I don’t own a banneton) rather than over-hydration. The crumb is still reasonably open even though the bread is slightly flat. It has a moist interior and thin crispy crust. As for the taste, it definitely smells heavenly when it’s baking and out of the oven.  The buckwheat compliments the strong flavour of the gruyere and black sesame and the sprouted millets provides the pleasing texture otherwise lacked in this bread. 


I like to enjoy it plain and lightly toasted. Nothing else is needed... put that butter down!

Happy baking!

dmsnyder's picture

A couple more of my current favorite multi-grain sourdough breads. These were baked in cast iron Dutch ovens.

Happy baking!


Ana A. Negru's picture

My cultural project "Sourdough Bread Storytelling - The Romanian Traditional Village" continues

March 24, 2018 - 3:31pm -- Ana A. Negru

My cultural project "Sourdough Bread Storytelling - The Romanian Traditional Village" continues. 
Today - with a sunrise over the haystacks & the wooden fence and with "the morning sun" ended with "the wolf tooth". 

Sunrise over haystacks and wooden fence


Pletynka's picture

Looking for advice

March 24, 2018 - 1:05pm -- Pletynka

This is the structure of bread I would like to accomplish. 

I took the photo of detail as I don't know how to correctly explain in words. But you can see that gluten is very well developed. It has that glossy look (soft, airy and chewy). 

Here is what I am getting. I feel I am close, but not there yet. 

bbqnpizza's picture

Comments on First Street Flour sold at S&F

March 24, 2018 - 8:21am -- bbqnpizza

Hi, I was at Smart & Final, saw they had 25lb  bread flour and AP flour by First Street.  The cost is ridiculously low, ie about $7.88 for 25lbs.  If anyone has experience using the First Street flours, please comment on taste and how it might compare to say KA or Gold Metal.  I am trying to make bread as inexpensive as possible, however, is only for family consumption.


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