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I've made this one a few times and generally been happy with it but had been mixing up too much dough to fit a batard loaf in my dutch oven and the boules (filling the base) are just not user friendly to cut. I've also switched to adding a cold retard instead a same day bake, which has greatly improved the final product. I've reduced the total flour weight to under 500g which yields a very practical sized loaf.

Levain:

74g rye flour, 60g water, 30g white stiff starter

done doughnuts about 5 times now and figuring a good bit out. Really pleased with these. Formula is a hodgepodge of many others and results of trials. Might try without the biga soon as my starter is getting pretty good these days mixed at 50% hydration 2x/day.

I use this dough for hamburger buns, doughnuts, cinnamon rolls, babka all with good results. Give it a shot if you’re so inclined. 

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!