The Fresh Loaf

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

Made by ?

June 26, 2019 - 1:23am -- Erly

Hi, my parents had this oven since 1976, in Indonesia. Anybody knows the brand of this oven? my parents just know it is made in Europe. The oven is still work very well but need to replace some part of its. please help, thank you..

 

 

 

Amorgan's picture

Water on top

June 25, 2019 - 10:59pm -- Amorgan

Hi everyone!

I had started a starter a few months ago but that just didn't work so I threw it out. Now, with a heatwave going on, I thought I'd try again because the temperatures in my house are a lot more favourable. 

The first 2 days were great, I didn't touch it and it looked frothy and bubbly and everything I imagined it should look like. But then I started feeding, taking a few spoonfuls and adding flour and water etc, every day. I've fed a little bit of flour in the evenings as well. I'm on day 5 now.

JJDanielsIV's picture

Oven that can produce 60-80 Loaves of bread.

June 25, 2019 - 5:45pm -- JJDanielsIV

Hey guys, 

 

i am am in the early stages of opening a cafe with a small focus on bread and pastries. I am planning on getting a convection oven for the pastry/cakes/cookies, but am thinking I want some sort of deck oven for the bread. Right now I plan on making 20 loaves of bread for dinner service, 20-30 for lunch service ( sandwiches) and then another 20-30 for retail. What would you guys recommend for a set up? I am also thinking of doing them by hand, think that’s possible? The dinner bread would be 1 type. And then maybe 3 other types. 

Vonroach's picture

Hello from Houston

June 25, 2019 - 4:00pm -- Vonroach

Hello Everyone!

I've been baking bread every week since college (and I am turning 62 in another 2 weeks.) with a couple of years hiatus every now and then.

I'm currently in love with this sourdough multigrain seeded sandwich loaf pictured above.

I caged the original recipe from some long forgotten source, the sourdough starter (I was assured) came from the California Gold Rush, and I always use wheat bran as my "bench flour" which add some nice color to the crust.

This one got away from me, and I learned two things from that:

yeahnah's picture

bread maker for artisan bread like this one?

June 25, 2019 - 7:34am -- yeahnah

ok it wouldn't let me upload.....taking forever etc....blah 

 

i winder if there is a bread  maker to make real artisan loaves, you know, not that square look, sour dough bread, like at new norcia bakery in western australia.

 

?? i don't like to the bland look of a bread machine bread 

BreadLee's picture

King Arthur sourdough cinnamon buns

June 25, 2019 - 4:14am -- BreadLee
Forums: 

An out of town family member visited overnight, and asked if I could make sourdough cinnamon buns with icing. Overloaded with starter,  I knew I had seen it somewhere and found what I was looking for on the king arthur website.

https://www.kingarthurflour.com/recipes/sourdough-cinnamon-buns-recipe

They turned out fantastic at first glance though they're still fresh from the oven.  The one solid bun is full of hershey's chocolate. Breakfast of champions! 

lautmaschine's picture

Newbie from Canada

June 24, 2019 - 9:16pm -- lautmaschine

Hi there, TFL community. Thought I'd say hello. Been making bread for just a couple of years and have learned a lot from reading this forum. Too many people to thank for all their creative ideas and helpful information. Here is a loaf that came out of oven today - this one is about 70% AP, with red fife and rye.

 

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