The Fresh Loaf

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

Whole Wheat flour question

December 15, 2006 - 7:29pm -- mountaindog

I just bought a new bag of King Arthur Traditional Whole Wheat flour and I notice it no longer says it is stoneground...the bag I bought about a year ago said it was stone ground (I cut out and tape the labels onto my flour bins so I know what is what). I also looked at the KA website and it makes no mention of stoneground in their whole wheat flour description. Anyone know when and why they stopped producing stoneground, and if what they now produce as their traditional whole wheat is considered medium or finely ground? I'm not so sure by look or feel myself - it looks and feels just like some of the old flour I had left from last  year.

Thegreenbaker's picture

Since I found this site and joined up, I have been baking ever 2 or 3 days. FOcusing mainly on the "basic loaf" recipe from lesson 1. My bread making has improved with each loaf. My kneading skills have improved immensely and with it my bread quality.

I have had trouble making rustic loaves and had resorted to baking in a tin. Which is fine, it tastes grerat, but I love rustic loaves. I was dishearted. But a few days ago, I had my first success quite by accident. I'd left my bread to rise and noticed that it rose UP not OUT like all my previous attemps at rustic loaves. (they became tasty flat breads, with tooo much crust and not enough centre :S)

So I punched it down and crossed my fingers.  After the second rise (which is all I have been doing) it was high and round. I heated the oven, steamed it and gently placed the loaf inside. There wasnt much (if any actually) oven spring, but it baked beautifully. The crust was hard and crackly, the crumb nice, little small bubbly holes through out, and best of all, it was a lovely looking rustic loaf!  YAY!!! I was so happy. All I could talk aout for the next half hour was my triumph. lol.

I then moved on to lesson two. I made that loaf rustic also, but it didnt rise as high as the previous loaf. I am becoming confident in my baking skills and look forward to the day I can post a pic of my home made sourdough bread made with home made sourdouch starter! I've a long way to go yet!


 The-not-so-green-baker *wink*



titus's picture

Recipe Help needed

December 15, 2006 - 10:01am -- titus

I need some help with a recipe for pain de campagne that is printed on the bag of flour I am using (I'm trying a new tactic in my struggle to bake bread here in Europe; I'm going to try out a regular French recipe).

Here are the ingredients:

1 kg flour (the whole bag)
800 grams water
60 grams yeast (yes, that's 60 -- they don't say what kind -- I assume it's fresh)
15 grams salt
3 grams sugar

The amount of yeast is really freaking me out! It seems way, way out of line. The suggested rising time of the dough is only one hour! There's no way I'm going to make bread that way!

Any advice on how low I can cut the yeast down to? I'm also planning to do an overnight rise in the refrigerator.

tomsbread's picture

I made Hamelman's Country Bread for an uncle who knows his food. He spoked approvingly about the baguettes in France and I was really tempted to bake some for him and get his opinion on my baguettes. It was also an attempt to get my daughter to eat my breads. She is not a fan of hearth breads and I did not want to bake those soft cotton sweet dough breads found all over the country. The only time she liked my bread was a simple plain white loaf. When I asked her why she liked it, she replied that there were no raisins in the bread. To my chagrin, she does not mind supermarket breads but rejects most of my breads, especially when they are walnut and raisin.

Pictures of the breads are in


maggie664's picture

Power Bagels

December 14, 2006 - 9:10pm -- maggie664

Would anyone be kind enough to photograph one of Einsteins Power Bagels, please? The whole idea of these sound wonderful - i have a list of the contents and have made a batch (having a guess as to what they may look like) but being here in NZ, I have no idea what I am aiming for. How would you describe the texture? They looked and tasted great but maybe I should give them another name as I was unable to find all the ingredients listed.  

Thegreenbaker's picture


December 14, 2006 - 5:29am -- Thegreenbaker

Hi everyone,

Just a quick question.


Does anyone know of or have a recipe for Corn bread?

I had a recipe once and I lost it when I moved interstate. I'd like to make it for the up coming holiday season and cant find a Corn bread recipe made with yeast.......real bread.

All I did find were more like cake than anything.


If not, I wonder if replacing 1 cup flour with 1 cup of cornmeal (I bought some very fine cornmeal today in fact) to an ordinary bread recipe would do the trick. :S


Thanks in advance for any recipes or suggestions!

sefie ebrahimi's picture
sefie ebrahimi

hi i love bread making and this is the first time i am hear

gianfornaio's picture

Spreading loaves

December 13, 2006 - 6:44pm -- gianfornaio

I've been baking a lot of boules and larger (~1 kg) long hearth loaves, and want them to rise higher and spread less. I can't seem to get a loaf more than about 2 inches high.

I proof them in makeshift bannettons (tightly woven long sisal baskets) and the dough is wrapped in heavily floured linen. When I turn them over on the peel, they flatten out a bit, and then flatten more when I slash the tops.

In my last round with the oven, I made one larger long loaf, which I slashed before putting in the oven, and two smaller boules, which I accidentally put in the oven without slashing, so pulled them out to slash after giving them about 5 minutes for their bottoms to set. The boules sprang higher, but I'd still like to see more..


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