The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Traditional yeast bread

sadears's picture

Traditional yeast bread

I made my traditional yeast bread.  Let it rise twice and it rose twice.  Even the rise before baking worked.  Looks good.  My two loaves are cooling.  I'm not going to wait to taste them.  As soon as they are cool enough to cut, I'm going to dig in.

Jim, I couldn't do your slap and fold move.  It would start out fine, then seem too wet and sticky.  Must be doing someting wrong.  Maybe just need to practice. 

Would it be too much to ask for you to post a video from start to finish?  From when you put each item in and mix through slapping and folding so we (I) can see how it should all look.

I'll let you know how this endeavor tastes.


Oooooh, it turned out EXCELLENT!! 


jm_chng's picture

Hi Steph, 

that would be a loooong video. : -) This doe has been rested for at least an hour I'm sure I wrote that underneath the video. I said I think this morning that the last bread i baked last night was given the FF right after mixing and that I did it for about 4 minutes then rested the dough before doing it again which then took just two folds to look like the one in the video. It does take a little practice but I have problems with  my joints and this is the easiest and most comfortable method I've ever used. Thanks to Richard Bertinet for this.