The Fresh Loaf

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


February 11, 2019 - 4:09pm -- Pharmerphil

I suppose everyone here has seen one of those 'bread Slice' cookie cutters.

Most kids would be satisfied with using one to cut one out of a plain slice of bread; Not these kids!

I bake, spent a whole lot of time getting dough to rise, so how, or what would I do to make a dough that rises just a bit (thinner) , yet have a sandwich bread type texture, that I can use this cutter on

g0g0's picture

Novice Baker has questions about commercial additives

February 11, 2019 - 8:17am -- g0g0


I'll use King Arthur Flour as an example, but these comments could apply to other vendors of flour also. And before proceeding I should say I have no complaint about King Arthur Flour; my experience with their flour and their web site has always been positive. But:

Theairportrun's picture

Size of Tartine recommended cast iron combo cooker??

February 11, 2019 - 2:07am -- Theairportrun

in the Tartine bread book (as well as The Sourdough School book), they both reccomend cast iron combo cookers which Im guessing is the 3.2 Lodge Cast Iron combo cooker HOWEVER im a bit scared this isnt the one?!

You can clearly see in the sourdough school book a 1kg dough (same as tartine) loaf being cooked in a cast iron combo cooker... 

My loaves are always 1kg dough before baking and I want a cast iron combo cooker... just a little scared about the size!! 

Please help!

jenato's picture

pilling up stone, no heat improvement, why not?

February 11, 2019 - 1:30am -- jenato


So I have this pizza oven. I use it for bread baking. It came with a 1,5cm thick stone (50x60cm). I tried pilling up an extra 1,5cm stone over half of the original stone.

After a good 1h of pre-heating at 300°C (IR thermometer gave a 290°C for both stones).

I baked 2 pizzas, one on the 1,5cm area the other on the 3cm area.


- no visual differences 

- no cooking time differences

- even more strange, after baking both stones read 200°C with IR thermometer (so a drop of approx. 100°C).

mporter012's picture

Starter question and Tartine recipe.

February 10, 2019 - 9:44pm -- mporter012

I was recently gifted a sourdough starter that has been in service for many years. I brought it home and had success in the first few loaves I baked the first week of ownership. After about 2 weeks, the starter seemed to start to fizzle out a bit, and I've simply not been getting as robust of a rise as I'd hope for. When I do the recommended float test, I'm not getting a float (which I was originally). 

mahaiku's picture

I love my little mini pullman pan!  I'll be tinkering a bit with how much dough to make to totally fill it.  My small batch recipe only managed to rise to about 3/4" from the top.  The loaf slid right out and I'm pleased with the nice soft, even crumb with minimal crust for sandwich bread.  I've already made my dough for my rye bread test tomorrow. 

83% hydration recipe baked at 350°F for 30 mins.

Stay inspired!

theonlyotherandrew's picture

Cast-iron Pizza crust doesn't brown properly in oven

February 10, 2019 - 8:15pm -- theonlyotherandrew

I've been trying to make pizza using a cast-iron pan, and I just can't get the crust to come out right. It has an okay flavor, but the crust doesn't brown at at all before the rest of the pizza surface is browned.

I'm using a normal oven, at ~500 degrees, I've tried the middle rack and lowest rack, but the problem still exists. Is there anything I can do to get the crust to come out like a normal pizza? Thanks!

CTilford's picture

Refractory Brick Oven Looking For A Home, SF Bay Area

February 10, 2019 - 6:35pm -- CTilford

For Sale:

"JY Firebrick" Refractory Brick Oven & Stand

Location: Newark, California

Imported from manufacturer in the Philippines

Charcoal fired: We've used ours up to 700 degrees F.

Inside dimensions: 15"W x 14"H x 16"D

New in crate, on pallet, as shipped


3 piece adjustable grills, Heavy duty thermometer, Pull-out firebox, Pull-out ashtray,

Chimney (not shown in photo), 12" stainless paddle (baker's peel) and Pizza Stone.

You will need a truck to pick it up. We can help you load it.


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