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Cinnamon Sugar Coated Blueberry Strawberry Jelly Filled Doughnut Cake | The Fresh Loaf
I believe I found this recipe in Bake From Scratch if I’m not mistaken. I love the idea of emulating a jelly filled dough in a cake. The filling is homemade and although I increased the fruit in the recipe significantly and dropped the sugar by 50%, the filling I think could still be less sweet. I like making extra jam for my morning yoghurt which is why I doubled the amount
Black Sesame Spelt Sourdough Bread. | The Fresh Loaf
I loved my last loaf but when I made it, my started hadn’t been refreshed enough times to rev it up after my time away. I loved the bread but thought it would be better with a more vigorous fermentation. Things went much more as expected with this bake. This took a total of 3 hours less time despite the same temperatures for fermentation. As well, the rise was much greater
Apple Cranberry Holiday Cake with Lemon Icing | The Fresh Loaf
More Christmas baking today, I baked a pair of apple cranberry holiday cakes with lemon icing for more gifting. I had a little extra batter that didn’t fit in the loaf pans so put that in two ramekins so we could taste this cake. IMG_3923.jpeg IMG_3924.jpeg IMG_3925.jpeg IMG_3926.jpeg IMG_3927.jpeg For two loaf pans - 8 x 4” and 9 x 4 x 4” pullman 5 cups ap flour1 ⅔
Rye madness | The Fresh Loaf
Following the most recently concluded einkorn experiments, I decided to plunge headlong into levain build experiments, but this time with rye.One of my usual rye breads is a 45% dark rye bread, 75% hydration, with all the rye fermented for 11 hours in an overnight levain (thus PFF is also 45%). BF and proof the next day for 4-5 hours, baked on the same day.I decided to bake
Cinnamon Chinese Five Spice Miso 15% Spelt Sourdough Rolls with Cream Cheese Miso Frosting | The Fresh Loaf
Now that I’ve finished my last locum of the year I finally have time to get some Christmas baking done for the people I like to thank each year. Today’s bake was for the staff in our condo.I’m using my standing sweet roll dough, which doesn’t have any added sugar to the mix other than that in the Stiff Sweet Levain. As usual I use a stiff sweet levain in order to reduce the
Wildfarmed rustico | The Fresh Loaf
Before panettone, I tested my new LM starter. I choose to try something of quality... Wildfarmed is a brand in the UK that promotes regenerative farming practices headed up by former DJ and music producer Andy Cato. This bag says its from UK and French wheat, protein is low at 10.x%.This was circa 70% hydration. I don't have any notes to describe what I did...I did a flour
Panettone 2024 | The Fresh Loaf
Until recently I was busy working hard making English Sparkling wine for a large UK producer, we collectively processed 2000 tonnes of grapes! Now harvest is over it's time to get baking again and of course it is panettone season...In addition to making wine at scale I have a few vines and make my own. I do spontaneous fermentation and I used this as a source of naturally
Whole Einkorn experiments | The Fresh Loaf
I asked the husband for a bread challenge yesterday and he said why not make an airy and not dense free-form 100% ancient grain loaf?I thought I might as well take the opportunity to conduct some experiments regarding hydration levels of levains, pH levels and resulting crumb/taste. Since I didn't have enough emmer left, I went with einkorn. (Forgot I had an unopened bag of
The Fresh Loaf refresh | The Fresh Loaf
I've mentioned before that for the past few months I've been working on an upgraded version of this site. It is getting close to ready. Ready enough that if anyone wants to see it, you can.The preview version of the new site lives at: https://refresh.thefreshloaf.com/To get past the initial username and password, you'll need to use "freshloaf" and "refresh". This is there to
Another Semola Loaf | The Fresh Loaf
Taking inspration from some very nice looking Semola/Durum loaves recently posted on the forum, I thought it was time to try my hand.I haven't baked with semola rimacinata for a while; I think the last time was based on Maurizio's excellent Pane Siciliano recipe.This time it was to be an homage to pane di Altamura with 100% semola rimacinata including the levain. I already had
Purple Sweet Potato Sourdough Milk Rolls | The Fresh Loaf
I mentioned in my cake post that I was making purple sweet potato sourdough milk rolls, here they are. Utilizing a stiff sweet levain to reduce the sour tang once again and adding a tangzhong to ensure fluffiness and to delay staling. These turned out really well. I love the colour of the soft shreddable crumb along with the small blisters on the crust. For convenience I did a
Gingerbread Layer Cake with Cream Cheese Frosting | The Fresh Loaf
We are hosting some of our friends for dinner tonight. In addition to the purple sweet potato SD milk rolls I have fermenting, I made this gingerbread layer cake with cream cheese frosting. This recipe is care of Bake From Scratch. The cake recipe that follows is for one 8” round cake, so I doubled it for this layer cake. The frosting recipe would be more than enough for a
Christmas Fruitcake - Southern Living | The Fresh Loaf
My first fruitcake was a Bara Brith, this is a fruitcake that Southern Living says is for those who don’t like fruitcake. I like the variety of fruit that it has in it along with the nuts. The recipe calls for apricots, dates, raisins, tart dried cherries, candied cherries, cranberries, apples, candied peel, slivered almonds and pecans. I used extra apricots and cranberries
Macedonian spinach pie | The Fresh Loaf
I first had these spinach pies (or pita, as it's called there) when hiking near Ljuboten a couple of years back. A very old lady invited us to her hut for a pita made with nettles and cheese. That was the best pie I've ever eaten. Since then, I've tried to replicate it at home with spinach (no success with Belgian nettles - tasted very grassy).The pie uses a dough that is just
Triple Sesame Spelt Honey Sourdough Loaf | The Fresh Loaf
My starter was fed only once after returning from our trip to Florida when I made the levain for this bread. As a result the fermentation was much slower than usual. However, this bread baked up just fine. This dough was enriched with the addition of some wildflower honey and toasted sesame oil. I added both black and golden toasted sesame seeds, thus the triple sesame seeds.
A Tip for Home Panettone/Colomba Bakers | The Fresh Loaf
Panettone season is starting up again --- exciting, huh? I know some people bake it year-round, but I think my last one this year was last January and one colomba in the spring. It's a multi-day project, so for me, I need to be able to shoehorn it into my schedule and this year that didn't happen. But this week that finally changed and I tried something new that worked so well
Pumpkinseed Rye Kurbiskernbrot (Germany) | The Fresh Loaf
Today's bake: Pumpkinseed Rye Kurbiskernbrot (Germany)Source: The Rye Baker by Stanley GinsbergNotes: Increased dough to make 3 loaves @ 721gr each.Substitutions: NoneDiscussion: Another nice rye bread from 'The Rye Baker'. This is a relatively easy bread to make consisting of a soaker, a sponge, and main dough. It has a nice mild-sour taste and Stanley describes it best "A
Smoked Salmon, Dill Sour Cream and Cucumber Dutch Baby | The Fresh Loaf
I’ve seen these Dutch Babies before but never had one let alone made one. Most of the ones I have seen are sweet, I decided to make this savory one for us tonight for dinner. It was quite easy and delicious. It is sort of like a pancake but made more like a Yorkshire pudding in a way. IMG_3814.jpeg I do not recall where I found this recipe unfortunately. But here it is.SERVES
Thinking about open crumb | The Fresh Loaf
Every now and then I go after open lacy crumb in my breads. Now, I'll be first to admit that I love my bagels, flat-breads, whole-wheat and all rye breads too! So, a lot of the time I'm not interested in open crumb at all. But, the first time I made a sourdough bread that had a dark, almost-burnt crust, and a light interior that was like a "web of crumb" held up by the crust,
Bigabiga Bread | The Fresh Loaf
Not a misprint, but I thought why not use two bigas? One yeasted for loft, one SD for flavour. Both in the same tub, to save space and washing up. So that's how it went! Both bigas made in the kenwood with K beater. I refreshed my SD starter prior to use at 100% to make mxing it into the biga easier.Overall dough hydration was 69%. Biga 1FYBiga build300 Pizzuti 0 W300 3 fy 150
Hamelman's Five Grain Levain | The Fresh Loaf
I'm beginning to wonder whether I bake better when the weather is cool. This is the second bake in a row to turn out very well.The bread is based on a salted rye levain that matures overnight. It also has a hot soaker that consists of cracked rye, flax seeds, sunflower seeds, and oats. For this bake, I subbed bulgur wheat for the cracked rye since I have more on hand than I
The Future of Artificial Intelligence in Business Operations | The Fresh Loaf
Artificial Intelligence (AI) is no longer just a buzzword—it’s becoming integral to business operations. From automating routine tasks to offering deep insights into customer behavior, AI is transforming the way companies operate across industries. But what does the future hold for AI in business? Let’s explore how AI is shaping key areas of business operations and what lies
Bachelor's party bake II | The Fresh Loaf
It might seem somewhat incredulous that there would be yet another bachelor party bake within two weeks of the previous one, but yes - seems many men in our circle are getting married. This was a somewhat small party of 5 men, so I produced but 2 durum semolina matera-type loaves and 2 five-grain five seed/nut loaves. These went down very well, with the semolinas being the
The bachelor's party bake | The Fresh Loaf
This was hectic. Baked 12 loaves (2 of each type) and 3.5kg of granola for the bachelor's party that the husband was organizing. Prepped the levains all in the morning before I left for work (cycled to the train station in record time), and started mixing dough the moment I was home at 8 pm. Was done baking 10 loaves at 3:30 am, and then had to bake the oat loaves at 8 am as
A new standard sourdough recipe | The Fresh Loaf
I've had more than my fair share of experimental failures lately! This is the curse of being an experimental baker. My failures of late have included, amongst others and going through my baking notes, a 90% biga with raisin yeast water that took too long to rise, a sourdough made with a cool and stiff preferment, and a sourdough made at warm temperatures with a very very low
Harvest Grain Soaker Sourdough | The Fresh Loaf
OctI adapted this from my porridge bread formula but used a small % of starter and soaked the grains overnight instead of cooking them as a porridge. I used fresh milled and sifted Butler’s Gold WW and Danko Rye with some KAF bread flour.The Harvest Grain mix from KAF consists of Whole Oat Groats, Rye Flakes, Wheat Flakes, Sunflower Seeds, Sesame Seeds, Flaxseed, Poppy Seeds,
Purple Sweet Potato Cranberry Sourdough | The Fresh Loaf
OctIt almost feels like fall here on Long Island if you don’t count the 70 F-degree days we had this week. Well, anyway, here is a nice pre-Thanksgiving type of bread made with roasted purple sweet potatoes and cranberries along with fresh milled whole wheat, spelt, and KAF bread flour.The sweet potatoes add quite a bit of moisture so the overall hydration came in around 83%.
Whole Wheat Oatmeal Sourdough Hokkaido Milk Bread | The Fresh Loaf
We will be visiting friends tomorrow, and I wanted to bring a loaf of bread. We also ran out of bread, don’t know how that happens 😂, so decided to bake two loaves. I rarely bake more than one loaf. Since one of my Pullman pans is in Fort Lauderdale, I prepared the dough and after bulk fermentation divided it, shaped the one loaf, and cold retarded the other dough overnight to
it;s almost 3 years since Lucy Passed on 11/11/2021 | The Fresh Loaf
Checked in to get a recipe check on Lucy's orange, cranberry chocolate chip, raisin, pecan cinnamon rolls. Couldn't remember the hydration. They are rising. Made half of them plain when the Judy said she preferred her rolls, and men, plain. Will post some pictures tomorrow about tje y=the last 3 years, Just got my 6 month checkup on my new hip. Nic to walk without a limo for
Hamelman's Whole Wheat Multigrain Bread | The Fresh Loaf
The formula for this bread is from the second edition of Hamelman's Bread. It's a 50/50 white/whole wheat bread with a multigrain soaker. It is leavened with both a sourdough levain and a yeast kicker in the final dough. The multigrain soaker composition is entirely up to the baker. In this version, I used flaxseed meal, whole millet, and a blend that includes sunflower seeds
Kernza for the win | The Fresh Loaf
I figured out how to downsize an image. Used my flaked Kernza for my usual porridge bread. It just keeps getting better and better! Amazing tender open crumb. I took advantage of the information others posted to get more flavor out of the porridge step and just poured boiling water on the flaked grain and didn’t cook further. Worked perfectly.I use different flour combinations
60% PFF rye with walnuts and cranberries | The Fresh Loaf
Loaf is exceptionally tasty. Really deep flavour with very little sourness, excellent complex crust. Smoky, earthy and smooth. Definitely my best rye bread so far.I wanted to try making a 60% rye (whole and medium 50/50) that was flavourful, not too sour, and had most of the rye in the pre-ferment so that the grains were more broken down (for flavour, but also digestibility),
50% Emmer | The Fresh Loaf
Over the past couple of years I have searched for an emmer recipe that I liked. This bread will be my go-to for emmer.The evening before, I mixed the levain, which consisted of 30 g of starter, 80 g of emmer flour, 80 g of bread flour, and 180 g of water. That sat covered at room temperature for slightly over twelve hours, during which time it expanded and became bubbly.The
Sunflower Crusted 100% Whole Wheat Sourdough Hokkaido Milk Bread | The Fresh Loaf
We were out of bread again since we’ve been away so much and I haven’t had the time to bake as much as I like to. I also didn’t have much time to plan and do something different. When I realized that I hadn’t done a 100% whole wheat bread in a while I pulled out my tried and true 100% WW SD Hokkaido Milk bread formula which is now onto a 4.0 version. I have to say that this is
Red Leicester Cheese Sourdough Milk Rolls | The Fresh Loaf
I haven’t baked in quite a while with the traveling that we have recently been doing. I was tasked with bringing rolls for our family dinner at my sister’s new place up in the Muskokas and this was going to be our first visit since she and her husband moved there. Everyone is a fan of milk rolls but I wanted to make them slightly different than I have for dinners past so added
Einkorn malt poppy seed loaf | The Fresh Loaf
I was pleasantly surprised by this loaf. This is a 40% whole einkorn loaf, hydration 70%, with some barley malt syrup mixed in and poppy seeds on the crust. All the einkorn is in the overnight levain. The high PFF makes this a fast bread to bake on the same day as mixing - I mixed it at 8:30 am, baked it at 12:30, and (don't frown) ate it at 2 pm with carrot lentil soup.I
Pain de tradition au levain | The Fresh Loaf
A few months ago I was given some French flour by my sister after her holiday in Brittany. So it was time to have another try at "proper" French pain au levain.I've tried to make a good pain au levain with proper French flour a few times before, but never had much success, often ending up with a dry, lifeless crumb. The last time I tried, I used the Prof Calvel's recipe from
Matera-inspired 100% durum wheat loaves | The Fresh Loaf
A friend recently asked if I could try making some semolina loaves. He missed them after his vacation in Italy and sent me references to the Matera bread.After reading a couple of posts here, I ventured on my first loaf.First loaf - Complete failureI started off with what seemed to be a standard recipe. 500g semola rimacinata, 100g 70% hydration starter, 350g water, 1.5%
Oct 9 | The Fresh Loaf
Invisible Cities: This ruled. Instantly a classic for me. So much there. Other than saying it's at least in someway about psychogeography, I'm not sure I can really say anything more.Today's Bread: PDLarry's custard bun. Elements are there, but it needs another try, too much bursting and I definitely overproofed and underbaked them. The custard was delicious however.Thinking
Yogurt rye from The Rye Baker | The Fresh Loaf
I was jonesing for some rye bread and wanted it sooner rather than later, which ruled out taking time to refresh my starter and build a levain. In leafing through The Rye Baker, I came across a Yogurt Rye bread that was leavened with yeast and thought "That looks interesting." It's also a bread that I haven't made previously. So I made it.The basic template is a 50/50 mix of