The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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Hameed shahul's picture
Hameed shahul

Hi.. Everyone! I've been baking croissants for about 2years and this is the only thing i can't figure it out.. Will you suggest me to make it better

Kistida's picture

My stiff starter Etno (50% hydration) got a refresh today after being chilled for over a week so I mixed its discard with ingredients for hot cross buns. I figured I’ll just jot down the weights as I mixed them. The dough was rather sticky but manageable. Think I should reduce a lil bit of milk the next time I make these. 

  • 60g stiff sd discard
  • 360g all purpose flour 
  • 50g whole wheat flour 
  • 40g brown sugar
  • 3g instant yeast 
  • 1/2 tsp ground cinnamon 
  • A pinch of nutmeg
  • A pinch of allspice
  • 1/2 tsp salt
  • 50g unsalted butter, room temperature 
  • 2 tbsp light olive oil 
  • 1 large egg
  • 260g 2% milk
  • 1 tsp vanilla extract/1 packet powder
  • 150g raisins/cranberries (soaked in hot water)
  • Crosses’ paste: 40g flour, 35g water, 20g icing sugar, 1 tsp olive oil 

Egg wash before baking. Then, apricot jam glaze after. 

Hubby says they’re fluffy and tasty, not too sweet. Yay! :D 

idaveindy's picture

March 31 - April 1, 2021.

(Paper plate is 9" in diameter.)

  1. 198 g Bob's Red Mill stone ground whole wheat.  37.8% of 523 g.
  2. 198 g whole grain durum "Fiber Wala" from Sher Brar Mills.  37.8%
  3. 303 g bottled spring water
  4. approx 50 mg vitamin C. 50mg/523g=95 ppm.
  5. soaked approx 6 hours.
  6. 60 g Durum flour from Golden Temple, white/red bag. This has some bran, but is not whole grain.  11.5%.
  7. 50 g King Arthur Bread flour. 9.6%
  8. 73 g bottled spring water.
  9. 10.5 g salt. 2%.
  10. 5 g nutritional yeast. .96%
  11. 35 g cold starter, 100% hydration, 2 days since fed. 3.3% PFF.
  12. 198+198+60+50+17= 523 total flour
  13. 303+73+17= 393 H2O. 
  14. 393/523=75.1% hydration.
  15. 25 g whole dry chia seeds. 4.8%.
  16. ferment 9 hours, in oven with light on.
  17. fold/shape/banneton, 6 hours in fridge.
  18. flip from banneton into Lodge combo cooker.
  19. bake covered, *475/450, 15 min.
  20. bake covered, 450/425, 15 min.
  21. bake uncovered, 425/400, 15 min.

 *First number is oven setting, second number is actual temperature, Fahrenheit.


yozzause's picture

Going to a lunch time gathering tomorrow and i am making a 44.4% Wholemeal Potato Rosemary and Cheese loaf. It was going to be a Sour Dough version but my starter has been sluggish recuperating from its slumber in the freezer. It will recover just may need a few feeds to gain its vigor. So a conventional bulk fermented fresh yeast dough it is.

I'm also going to do another batch of those Cinnamon Knots, slightly different this time as i'm thinking of adding currants which have been soaking in a drop of Port for more than 24 hours directly onto the cinnamon sugar paste so as not to squish the fruit. that dough will be made first thing in the morning.


Farmgirl77's picture

Hi everyone. I am starting a small bread bakery business and would love any tips that you have. Specifically I am looking for which products sell the best and basic startup ideas/advice. Thank you very much in advance. 

Benito's picture

My first time making buns and also first time making filled buns. Most Asian people will have fond memories of these types of buns from their childhood, I certainly do.  I still crave these on a regular basis but seldom get to Chinatown to have one.  I decided that I would do a mashup and adapt two recipes, one for a Tangzhong bun and the other for the bbq pork filling and combine them to make these.  I wasn’t able to find a decent sourdough cha siu bao recipe.

I decided to use Maurizio’s soft sourdough rolls recipe and the Omnivores cookbook bbq pork filling recipe and general formula.  However, I will say that following the baking proceedure from the Omnivore website led me astray.  Their baking temperature was 350ºF and was a brief 12-15 mins.  At twenty minutes they were far from done so I had to extend the baking for probably close to 40 mins.  Next time I would bake as I have written below.


Overnight sweet levain build  76ºF 12 hours to peak.  This was way too long, the levain was way past peak at this time.  I assume that Maurizio found that his levain was slow to ferment because of the sugar, I would change the ratio to do an overnight in the future.


Take butter out of fridge before bed.


Prepare Tangzhong first step next morning and allow to cool.

Mix room temperature butter 69 g with 69 g AP flour.  Set aside.  This makes incorporating the butter much quicker.


Mix in a mixer until well developed gluten

131 g water

All Levain

54 g Bread flour 

Use 223 g AP flour (69 g of flour used to mix with butter) so total AP flour as in chart 

All Tangzhong

8 g salt

28 g sugar 


Then add butter AP flour mix until dough nice and strong.


At 76ºF bulk ferment the dough until almost doubled in size about 3.5 hours, dough should be smooth and puffy.  Do 3 sets of coil folds at 30 mins intervals.


Will be chilling the dough at the end of bulk to make it easier to shape.

Make the Filling 


Filling Ingredients

  • 4 tablespoons chicken stock
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 clove garlic , grated
  • 1/8 teaspoon five spice powder
  • 2 tablespoons cornstarch
  • 1 heaping cup (180 g / 6.5 oz) homemade char siu , diced (or store-bought char siu) 1.5 cups is better 


  • Sesame seeds (optional)
  • Egg wash



  • While the dough is resting, combine all the filling ingredients in a small pot except for the diced char siu. Mix until the cornstarch is dissolved fully.
  • Bring the mixture to a boil and cook until thickened, so you can draw a line on the bottom of the pot with a spatula, about 1 minute. Take the pot off the heat and let the mixture cool off. Once cooled, add the diced char siu and mix until it is evenly distributed.

Place dough in fridge for 15 mins chill to allow easier divide and shape after bulk fermentation is complete.  The longer it is chilled the longer it will take to come back up to temperature to complete final proof.

Divide dough into 12 equal pieces rolling each into tight ball, cover with a towel until used.



Shape the buns

  • One piece at a time, pull and pinch the edges of the dough to the top until the dough is round. Flip the piece so that the pinched part of the dough is on the work surface. Place your palm and fingers over the ball forming a domed cage, move the dough in small circular motions while applying light pressure to seal it.
  • Once all the pieces are formed, you can begin filling them. One at a time, use your palm to flatten the ball, then gently spread the edges until the dough has a 4 to 5” (10 to 13 cm) diameter. You should keep the center a bit thicker than the edges so the buns will be shaped evenly once wrapped.
  • Place a tablespoon of filling in the center. Gather the edges over the filling and pinch them together to seal it on top. Flip over the bun and roll it in the same circular motion as before to seal, but be gentle so the filling doesn’t tear through the dough. (If a piece of pork starts to poke out or looks like it’s about to you can pinch the dough over the trouble area and smooth it out with your finger.)
  • Place the buns on a parchment-lined baking tray, at least 1” (2.5 cm) apart, and cover them with plastic wrap or in a plastic bag. Let the buns rise until they’re fully proofed, judge proof by finger poke test.   At 72-74ºF 2.5 hours to fully proof longer if dough was cold retarded.


Prepare egg wash 

Beat one egg with a bit of milk.



  • Preheat the oven to 425°F. 
  • Gently brush a thin layer of egg wash onto the top of each bun. Sprinkle with some sesame seeds to garnish, if using.
  • Bake for 20 minutes rotating halfway through.  Then decrease the temperature to 350ºF and bake until rich brown colour.
  • Let the buns rest until slightly cooled. Serve warm or at room temperature.

Store and reheat


  • Once the buns have fully cooled, you can place them in a large ziplock bag. It’s OK to leave the buns at room temperature for a day. Store them in the fridge for up to 3 days or in the freezer for up to 3 months.
  • To reheat the refrigerated buns, heat them in a microwave or a 350°F (176°C) oven until warmed throughout. For frozen buns, reheat them in a 350°F (176°C) oven without thawing until warmed throughout, 10 minutes or so.

Ilya Flyamer's picture
Ilya Flyamer

For a colleague's birthday made cardamom knots, but increased the amount of dough and filling to also give babka a go. Adapted the recipe from (except used all milk and no water in the dough). Here is the actual formula I used:

I think I didn't ferment the dough quite enough (difficult with enriched dough), but the result is good nevertheless.

Babka is not as rich as, I guess, it typically is.

craigalancarr's picture

So here is what I am considering the "final" version of my Sourdough.  This was my first attempt at really creating something of my own and not relying totally on someone else's formula.  

I started with the San Joaquin Sourdough for  a basic concept and then took the starter and bread formulas to what I preferred by adding a little rye and lowering the hydration to about 70%.  The final version showed here also has about 0.2% Instant yeast for an additional little kick.  I build the levain using the nmnf techniques and after the bulk ferment I put it in the fridge for about 20 hours.  

Made this into 2 2lb oblong loaves using my clay bakers and they turned out awesome.


Next step is to take this as the base for other things like maybe an herbed sourdough.  Maybe add some fruit.  Not sure yet.

rhe94538's picture

Hi, I have imported too much Flour, they have just arrived then I've realized that I have purchased double of the amount of what I need.  

Any bakery would like to buy some?  they are French Bagatelle Tradition T65 and Bagatelle gruau T45.  

Please contact me if interested:


hankhus's picture

Hi guys

im New to sourdough  although I can maintain my starter in the past but now run into a snag. I have about 2.2 # of starter. How do I feed this. I’ve tried replacing one cup starter with 8oz flour and 8 Oz water but the results I get with the action is not near with the action when I was first feeding the starter.   Now it takes forever to ferment and bubbling is weak not as it was. 
what am I doing wrong 

thanks for any help 


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