The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent Blog Entries

  • Pin It
ejm's picture

multigrain buns

The multigrain bread dough I made yesterday was turning out wonderfully. It was just the right consistency. It had risen to just the right level when it was time to shape it. I decided to make it into two loaves and four buns shaped like tabatières.

Tabatières?? I didn't know what those were either before reading Steve's (Bread cetera) post about making diadèmes (tiaras) by pushing tabatières (tobacco pouches) into a circular shape. Steve made videos, one of which clearly shows how to shape tabatières. Do take a look. In fact, take a look at his whole site! He makes the most wonderful bread!

The buns were delicious for breakfast!

To find out what happened with the loaves, read here.

Here is the recipe I used:

  • multigrain bread (This time, I added 2 Tbsp buckwheat flour and omitted the sunflower seeds.)

Floydm's picture

I did it. I just went and ordered a better server for TFL. It'll be a major step up in every way: twice the RAM, 5 or 6 times the CPU, faster hard drives. It should considerably reduce the double posts and number of times when TFL feels slow.

As well as the move to the new machine, it'll also be an upgrade of OS, database, web server, and content management system. I hope all of these changes will result in improvements for the user experience here, but inevitably there will be some hiccups, new tricks to learn, and new bugs to fix. And so a new adventure begins...

If the new server comes online today I'm hoping to be ready to cut the site over to the new machine Tuesday or Wednesday.

Stay tuned.

Tulip1's picture

Hi everyone,

 What a wonderful blog.

There was an entry which said, I think, that kosher cake would not have butter.  I think this is inaccurate;  I have several kosher recipes which include butter--also butter substitutes, if the cake is to be eaten at a non-dairy meal (meat).


dmsnyder's picture

Double knotted rolls - shaped 
Double knotted rolls - shaped 

 Rolls proofed 
Rolls proofed 

 Double knotted rolls - Baked 
Double knotted rolls - Baked  

Norm's formula for these rolls is here: 


rcornwall's picture

I was wondeering if anyone has a good sweet fougasse recipe they would like to share. Hope you can help.


Eli's picture

I didn't get a picture of the sticky buns I made from Mark's recipe that I have had since April. Been trying to make them and these cinnamon rolls forever but haven't had time. So the past two days I have been doing nothing but baking and these rolls are great! Thank you Zolablue for sharing the recipe and Thank you Mark for sharing your recipe. They are both hits! (I omitted the salt in Zolablue's recipe due to the fact that I had salty mashed potatoes with sour cream left over to make the dough with.)

Cinnamon Rolls

Cinnamon Rolls II

Edit**- I also made 24 rolls out of this batch of dough which when weighed was around 1622 grams. Anyone else have this happen?

chahira daoud's picture
chahira daoud

Hello guys , did you miss me ???

I really missed you sooo much!!!!

I bought something new???here it is!!!baguettes moulds

baguettes moulds.

So i used it several times , the results were amazing!!!


Yassin & Malika were checking the harvest!!

Thanks to you! please Be my guest on my new blogs!!


ejm's picture

semi-wild bread

The cooler weather has set in with a vengeance and whenever it is windy, our draughty house is even colder than usual. Consequently, I was once again having difficulty getting dough and/or shaped bread to rise.

cold kitchen = SLOW rise

So I decided to add a tiny bit of commercial yeast to our wild bread recipe. The dough still took forever to rise - it was after midnight when I took the bread out of the oven. I had hoped and expected to be baking the bread just before dinner at around 19:30... but I didn't get to shape it until 19:00!!

I really should have taken a photo of the bread just before it went into the oven. It was easily half the height. Talk about oven spring!

semi-wild bread

The crumb was nicely chewy and the flavour had a slight sour tone but a lovely nutty flavour. Even though the crust was quite dark, there was not even a hint of burnt aroma or taste.

Here is the recipe I used:

semi-wild bread


SylviaH's picture

Does anyone know when this special baking day was started?  I have just read about it today on a recipe site. 


clastop's picture

hi everybody new here really like this site


Subscribe to Recent Blog Entries