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I'm sure you've noticed that bread baking has been a popular way for people to keep themselves busy while in quarantine. Sourdough, in particular, has been incredibly popular and driven a ton of new visitors to The Fresh Loaf, many of whom have joined our community. But there has been another bread related trend that has also been driving traffic to the site: frog bread.

Greetings peeps !  Been a little while and miss y'all.  I been on hiatus piecing my life together after this proverbial s#!+ hit the fan with my biz and getting back on track.  

I wanted to pop a thread and see if I can get some thoughts.  Bottom line is that I'm in need of a new oven but not sure what the best course of action is so here we go - 

Mise-en-scene :

- lonely gas oven sits in an appliance cocoon after years of abuse including at 2 points catching on fire.  

It's really simple,  Check the Menu > Pick your Date > Enjoy!

I can’t find a recipe for sourdough using white rye flour - can anyone help? I’ve got white wheat flour but no wholewheat flour and no dark rye or whole rye. Any advice would be great thanks 

Hello everyone!

It might sound like i'm patting myself on the back by putting success in the title but I deserve it:))

My latest onion loaf was such a disaster that I was doubting what I thought I've learned so far.

I'll share my recipe in case anyone's curious, but it's mostly in case anyone else ever struggled with onions the way I did.

This is an adaptation of a Tartine recipe with one of Maurizio’s and using generally the methods of FullProofBaking.  I attempted to score a leaf on the dough but was hilariously unsuccessful in my attempt.  It just looks like random scores on one side.

Levain build 1:2:2

20 g mature starter

20 g bread flour

20 g whole wheat flour

40 g water

311 g white bread flour.               74% including levain

Hey all,

I made some Biga. I used Forkish's recipe from his book. I've never done Biga before and thought it would be similar to Poolish. This dough did not have me add too much extra flour but my final dough was very wet and was very tough to fold. I'm a pretty good baker and have checked my steps and did everything correctly. Its so wet I cannot poke it to proof check. Any advice? 

I was inspired by Floydm's recent post about his baked red bean buns so I decided to make so myself, too! These buns really bring me back to my childhood: I would have them only about once a year, when I visited my relatives in LA and they would buy me 豆沙飽 from the Chinese bakeries. They were always so soft, fluffy, and sweet! However, I've yet to find a good Asian bakery where I live. But now, I can make them whenever I want!

This Sourdough Seed Bread recipe is the one that follows the fabled Hammelman's 5 grain in the first edition of Bread. Two of my favorite breads on the very same wrinkled and stained page that my book naturally opens to. One of my favorite eating breads but the least fun to prep and make. The seed soakers are a bit of a mess for a sloppy baker like me and I have over roasted a few seeds, but the flavor of this bread from the toasted seeds and rye flour is a nice combination and for some reason the crust is always outstanding like the 5 grain.

I'm working my way through a few recipes from The Modern Sourdough by Michelle Eshkeri, the latest addition to my bread library. This is her 'Brown Bread'.

Levain:

70g wholemeal flour, 42g water and 35g starter (which had been refreshed in the last 8-12 hrs). Mix it up and a light knead. This sat for 9 hrs on my bench overnight.

Dough:

Mix 210g white flour and 210g spelt flour with 365g water, autolyse 1 hr. I substituted the spelt for khorasan and then used 50/50 white and wholemeal spelt flours.