The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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happylina's picture

I like Millet ferment. So I mix all-purpose flour with homemade millet wine as water. I use 350ml wine and 50 water,  500g all-purpose flour, and  some Millet from ferment . About 100g 100% no active stater. A pinch salt. Here winter already cold. I put the mixture(no use 50ML water) in  12 degree room one night. Stretch and fold 3 times with 50ML water in morning.  The dough in room time about  20 hours. When the dough size bigger I shape to one about 100g ball for pizza and another big boule. After take out room. 1 day 2 night after I take back room. dough already a little froze.  So I waitting time again. Looking dough change to big . I bake pizza first in 250 degree. Pizza  blow up bubbles. So I think for boule no problem.  Before pizza out 5 minutes I take out boule from bowl and score. 

For keep heat, I take Mini Oven advice, before baking pizza I put 6 pieces broken earthware on oven bottom. And a little grain on ovenware(experience from Eric, after I think maybe not enough). pizza baking time is 15 minutes 250 degree. After take out pizza. I quickly take boule dough on ovenware. And cover with a  thin aluminous pot. This pot have 2 small holes on bottom. Under layer 20 minutes 250degree with pot cover. After I take off pot. I can see small water round hole.  20 minutes 210 degree. boule top very brown and other place not brown. So I cover top with folded aluminum paper. Round bread 10 minutes heat again. round and 10 minutes more. 1 hour heated stop. Open oven.

20 minutes later I take boule out. 



Happy crack and brown color.  When I see bottom. Bread edge already black. Compare aluminum pot before I use, ovenware get heat very quick. bread edge always near heating tube. So black.  Next time I 'll try to take ovenware on middle layer. 

After bread cool. I cut and the bread show me: Near edge big hole and bread center heat not enough no big hole.


With Millet wine, bread flavor good. even 3 or 4 days crumb still very soft. 


Thanks for your reading 

Any appraise and advice will be appreciate




By the way, I cover with bread pot same with this pot. Of course I took off the pot ears already. 

italianlady61's picture

I am new to this sight - my sister googled and found this site for me.  It is so interesting that there are others who have a passion for learning how and perfecting recipes they hold dear.  I have been cooking since I was little and have started up with baking my own bread once again.  I consider myself adept at cooking - I'm italian - what can I say - anyway - I am putting myself out there if anyone wants homemade bread - so far white and herb bread is what I do but will be working on doing other breads as well.  If there is anyone who is interested in purchasing good grade, natural fresh ingredients bread for the holidays or I can teach you how to cook some italian food, please e-mail me at


I would love to connect with someone who appreciates homemade.  Meanwhile I will love to go through the site for great ideas!  so cool!



txfarmer's picture

Used the recipe by harrygermany in this thread, comparing to the BBA version last year, this one is richer, denser, and more dilicious in my opinion.


Used osmotolerant SAF Gold yeast (24g) instead of the 84g of fresh yeast, the dough rose well and had great ovenspring - a little too much oven spring actually, I think a bit of proofing time wouldn't hurt. But the formula works great as is.

I waited for over a week before cutting open the first one, the other two are wrapped and frozen. Will cut another one around Christmas, the third one sometime next year to see how flavor develope. The generous amount of butter brushed on the finished loaves is really the key for great flavor, even after only "aging" for one week, I am impressed by how rich the taste is. The texture of the loaf is like a rich pound cake, or even a shortbread cookie! I prefer this one over the BBA version.


Submitting to Yeastspotting.

EdTheEngineer's picture

Today is a big day for me. Since starting baking a few months back I've known that I've wanted to make sourdough bread, but not wanting to jump ahead, and travelling a bit for a few weeks at a time, I've put off trying to start a sourdough starter. This was until eight days ago when I returned from my final awayness of the year and set to work on a starter, following a guide I found linked to from here (forgive me for forgetting the source, but it was just the usual flour + water + saltana + go for a wonder around the kitchen while whisking).

Anyhoo, yesterday it was 'Mouldy Mildrid's One Week Birthday Party' and in honour of this I cracked open a beer and set to work on my first ever sourdough. The recipe was:

 - 150g starter (should probably be 150g levain but my starter is still quite young and only just fed and I was impatient). 100% hydration.

 - 450g white flour

 - 50g rye

 - 10g salt

 - 360g water

 - probably about half a Tbsp of olive oil worked in in the process of stretch and folds

I did about 2 hours worth of half-hourly stretch and folds and then another after an hour, then went to bed leaving the dough in the fridge overnight, about weight hours. The next morning I shaped it (improvised a banneton from a fish kettle) and left it to prove and warm through in the pantry (about 12C at the moment) for about five hours. Then into the Aga.

And a crumb shot:


My shaping was more retard than batard and I have a lot to learn about handling these higher hydration doughs (tips gratefully received!). But the flavour and texture are enough for me to say that I'm completely hooked on bread baking now. Am enjoying it with another beer (fermentation - surely the greatest invention ever?) and then I'll have a go at the Tartine Plain Country Bread tomorrow.


turosdolci's picture

A Pasta Roll is a beautiful way to begin a Holiday dinner.  It takes a little effort but serving such a lovely dusg will impress your guests.



LeeYong's picture

Hello fellow bakers!

Looking forward to treat myself to a couple of Great Artisan Bread books... anyone have any great suggestions??? Would be greatly appreciated!


Happy baking!


breadsong's picture

Hello, These small loaves are based on Eric Kastel's Almond, Currant and Orange Sourdough from his book Artisan Breads at Home.
The scoring is an homage to EdTheEngineer's recent spiral-scored boule, that he pictured along with his other lovely breads.

I had some extra orange peel from making Christmas fruitcake, so into the bread it went. I used dried cranberries instead of currants, and reduced the amount of fruit and nuts to a little over 25% of the flour weight.

This bread uses a wheat sour; I just fed my regular starter with white and whole wheat flour and let it ferment for about 16 hours before mixing.
The dough was mixed with a combination of bread and white whole wheat flour.

The loaves were retarded in the fridge for 15 hours, and warmed up this morning for about 75 minutes before I baked them.
(I use an inverted clear plastic storage box as a cover for loaves when proofing - I can see a thermometer through it & can keep an eye on temperature. I've been filling my french coffee press with boiling water and placing it alongside the bread - it's been working out really well for getting and maintaining a humid, 78-80F proofing environment.)

Here are the pics. The four smaller loaves were divided at 230g each, and the bigger one I think was about 300g.
They sprung up in the oven!   Husband had some of the bread with lunch today and he really liked it. I'll try some tomorrow for breakfast.
This bread has a yummy aroma! I can't see any cranberry in this crumb shot but I hope it's in there somewhere!
Regards, breadsong

mlucas's picture

On Sunday I baked seven loaves of bread, most of which we plan to sell at a church bake sale next week.

A while ago I cut some letters out of cardstock to spell the word 'hope', and I've used them as a stencil many times. (My wife and I put on an annual fundraiser called Georgia's Journey of Hope. I've been using the stencil on bread that I give as thank-yous to the volunteers for the fundraiser.)

So I decided to reuse the stencil for the church bake sale. I really like the way it turned out. (Note it's like a reverse stencil, i.e. it's just a bunch of letters, so on the bread the word is the part that doesn't have flour. This is easier to cut out, and I like the look better.) Due to lack of proofing space, one loaf ended up round and didn't have room for the stencil, but no problem, I just scored a cross.

Of course, one loaf we cut into because we couldn't resist, leaving six to be frozen for next week's bake sale.

The recipe is Susan's Norwich Sourdough, altered slightly and doubled (thank you IKEA for the giant stainless bowl I got this summer -- I could probably triple Susan's recipe if I wanted to, although that'd be 3kg of flour to mix and my arms would probably give out). The alteration was to use about 3.5% kamut flour and 3.5% rye flour instead of 12% rye, making up the missing 5% with AP flour.

Cheers & happy baking,

Submitted to yeastspotting (Dec 6 2010).

Alfie's picture

Honey is thought to be a healthy good tasting sweetener.  I have heard that people from India

avoid baking with honey because there is a centuries held idea that heating honey causes it to

become toxic or poisonous in some way.  We have all heard that honey looses some of its healthy

benefits when heated.  We also have heard that heating and processing reduces potential for certain

bacteria.  Our food processing industry tries to make things attractive for the consumer and more

profitable for themselves.  Unheated crystallized honey is not as sellable as the golden almost clear

honey that comes in the squeezable plastic  bear.  In India honey may be thought to be more of a

medicine than a food.  Personally, I substitute rice syrup or sugar, maple syrup etc. when honey is

called for in a recipe that requires heating.  It is a switch for me because when I grew up honey cake

was thought to be a treat. 


Any further information will helpful. 


Thanks for this exchange of ideas and baking techniques.


happylina's picture


When I see Mexican Chocolate Crackle Cookies from Daisy_A in TFL:

I like this cookie so much. And I special interesting with chilli chocolate. For me it's very new taste. Normally chilli only on my fried salt meal. And that this cookie lovely white clour and crackle also attract me. 

The first week I no have egg ,after I no have almond.  I thought I can replace with local bitter apricot.  Almond and apricot same name in my place, Just Big Xing'ren and Xing'ren. After I found introduce about almond. Mention about Almond and apricot are very different nuts. Only similar name. So I think maybe I can replace with  walnuts. I like walnuts.So I cut baked walnuts to small pieces. About coffee wine,I only know name. So I replace it to my wine-"China red wine"(a kind of sweet wine, popular for state banquet in 30 to 60 years ago no luxury goods time) mix with a little Nestle coffee power. I use no more than 2 pieces graning baked chilli. vanilla powder replace cinnamon(I no have). After I mix chocolate with wine I also mix a little black sugar. I think I use about 30g(15g white ice sugar in egg) sugar in chocolate mixture. 

I follow receipe and get 2o piece ball.  The first plate 12 pieces I roll in granulated ice sugar. Than roll in sugar powder and rice flour mixture. After 12 minutes baking I get  yellow and brown clour  corackle cookies.  The last 8 pieces I roll in granulated ice sugar after roll in  sugar powder. For more whiter colour, I sifter remaining sugar powder on chocolate ball. So after baking 12 minutes. I get white cover crackle chocolate. I think if I roll in non melting sugar.chocolate will be more white.  Of couse Dancy_A version cookies better than mine. For me this chocolate cookies already good. Good crackle, good taste and long tail chilli remaining taste. Very special chocolate cake for me.  I need baking more for sending to friends in new year!

Yellow color cookies are rice flour version(^_^)

Many thanks to Dency_A. You share this very good recipe in blog.  And  give me additional advice for  baking this wonderful cookie. 


Thanks all in TFL(^_^)  




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