The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
ned55's picture

Baking steel workflow and enhancements

July 21, 2021 - 6:29pm -- ned55

Hi folks, 


Recently made custom baking steel sheets, 8mm ~12kg each sheet. Was trying to find a sweet spot in my older Bosch Series 4 (or even older) Built-in Oven. No matter how I position it - can't get similar baking results from both shelfs, the top one has more heat and bakes faster/nicer. Tried top and bottom heating, fan forced (bosch calls it "4d hot air"), no luck to make both sheets work at the same time. 

Wondering if anyone achieved similar baking characteristics in home oven from both shelfs. 

DanAyo's picture

Smaller Levain = More Sour Bread - WHY?

July 21, 2021 - 1:25pm -- DanAyo

I would like to understand why a smaller (low % PFF) levian makes a more sour tasting bread. Experience convinces me it is so, but my inquisitive nature wants to understand why. In other words, why is 2% PFF (levain) produce a more sour bread than 20% PFF?

Bread baking can be super simple or mysterious and complex. It depends on how you approach it.

Gadjowheaty's picture

Rapid development in new "Hamelman" rye starter.

July 21, 2021 - 12:02pm -- Gadjowheaty

Because I was an idiot and pulled an amateur slicing of my finger that dripped into my rye starter, I started a new one, just following Hamelman as I always do.  Never had this happen, wonder what your thoughts are.  1:1:1 at 78F, per Hamelman (which seems like a lot - my mature starter is always 1:5:5, just about dials in for a 12 hr feeding schedule..  But I've always stayed close to Hamelman when using his book, so staying 1:1:1 for now).

gavinc's picture

Today I baked Debra Winks 100% Whole-Wheat Sandwich Bread from Hamelman’s Bread Edition 3. I never thought that 100% whole-wheat would produce such a soft and pleasantly tasty sandwich loaf. I milled the whole wheat yesterday, but I’m not sure of the protein level as Debra recommends about 14% protein. Debra also recommended some recent changes to the formula and process tweaks for the home baker that I adopted. This was my first attempt and I’m very happy with the result, however, I will increase the dough amount for these loaf pans (21 x11 cm / 8 ½ x 4 ½ inches) as they would be a better sandwich slice if taller.


This was a very different process than what I’m used to and have extended my experience and knowledge.


Gadjowheaty's picture

Oven not able to heat as high.

July 20, 2021 - 3:49pm -- Gadjowheaty

I have calibrated the oven at 350 x 2 hours, checking every 30 minutes; the brand new oven thermometer showed 350 every time, at the calibration I have had on the dial.  I put it to 500 and it is very close, there too.

The problem is that's it - the stem is all the way maxed.  The "broil" mark is much farther over, and I believe I used to get to very close to 600 maxed out.  But then over time I discovered that "broil" meant 500 and I was radically off on actual temps.

yozzause's picture

Yesterday i made a dough with a long bulk fermentation in mind, to achieve this for the single loaf dough of 750g the amount of fresh yeast required would a mere 2.2g. The minute amount was able to be accurately weighed on the set of jewelers scales, the dough was mixed at 8.10am and was ready for the oven at 8.40pm the first slice this morning confirms the theory that long slow fermentation equals enhanced flavour. The flour used was Supermarket Black and Gold Plain Flour that lists the protein level at just 9.5%The dough was slower than anticipated due to the cool conditions in the kitchen and not using warmed water to get the dough off to a good start with the desired dough temperature. but i was pleased that it fitted into my day and was out in time for bed! and even better ready for breakfastFLOUR 100% 440gsalt 2% 9gbutter 2% 9ggolden syrup 2% 9gfresh yeast 0.5% 2gwater 65% 286g       the cats are showing you how to relax on a cold wet wintery day here in Perth and reminding me to come back in the next life time as my wife's cat. They are full brothers from the same litter Jess and Tigger

Silmiriel's picture

Looking for new range and/or wall oven

July 20, 2021 - 3:21pm -- Silmiriel

Hello everyone,

This is my first post; so happy to have found this website!  :)

The oven on my American Range 30" gas range has been extremely troublesome since we bought it over 10 years ago, and it's finally given up as we have replaced every element with no answers as to why it keeps having issues. American Range customer support is pretty much non-existent; at least for their residential product line. 

Kooky's picture

KoMo, Mockmill, and Salzburger...

July 20, 2021 - 11:07am -- Kooky

Hi, first thread here...

I'm having trouble choosing my first mill. I've nixtamalized corn and ground it via a hand crank for a while, sometimes I turn small amounts of things like millet or teff to flour in my Vitamix. So, I figured it's time to also stop buying store bought flour.

I have looked into all the mills and come to these...

  • KoMo Classic
  • Mockmill 200 (or Professional)
  • Salzburger MAX SPEZIAL or MT 5 ED (no plastic edition)

A few questions now.


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