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Flatbread C.B. #2 - Uzbek sourdough flatbread | The Fresh Loaf
Formula courtesy of Ian Island66, by way of Tom Passin.🔗 To Ian's blog post https://www.thefreshloaf.com/node/75349/uzbek-sourdough-flatbreadThe bake went pretty much verbatim to Ian's blog instructions. I am happy with the outcome. I used rehydrated onion for my topping.
Desem-style pain au son, as baguettes (25% bran, lean dough) | The Fresh Loaf
Pain au son is one bread that I am so attached to. Not because I'm good at it, but because it took me hundred-something trials and errors until I got my accidental oven spring (lol).It all started out as my frustration with whole wheat bread, and my unwillingness to do extra steps outside the main fermentation timeline (like sifting and soaking). Trust me when I say I prolly am the laziest among you all when it comes to baking, so lazy that I devised various methods to allow me be lazy even harder.
Swedish Tunnbrod | The Fresh Loaf
For the flatbreads Community Bake, I made Swedish Tunnbrod. The recipe is from King Arthur's Big Book of Breads, giving me another opportunity to bake something from that book. Tunnbrod is fairly straightforward. This recipe called for AP flour, rye flour (I used whole rye flour), sugar, yeast, salt, ground fennel seeds, milk, and melted butter. I combined the dry ingredients and then mixed in the wet ingredients by hand. The resulting dough was kneaded by hand for a few minutes, then allowed to ferment for an hour.
Flat Bread Community Bake: Georgian Khachapuri | The Fresh Loaf
Here is my contribution to the latest community bake. It is Adjaruli Khachapuri. The recipe I used was from Chainbaker https://www.chainbaker.com/khachapuri/For once I more or less followed the recipe. My dough was a little soft, so I added half a scoop of WW atta to firm it up a little.Also I split the dough into 2 medium and one small bread as I think just 2 breads would be rather large.The breads were rich but tasty. We had the small one cold as a snack the day after and it was still nice cold.
Sweet potato whole grain SD | The Fresh Loaf
Inspired by WanyeKest, CalBeachBaker, and Trailrunner I tried my own sweet potato SD loaf with whole grain. I'm pleased with the result. This was a 1-day bake with an appointment in the middle. It is beautiful and smells great. The flavor is mild with only a little sour.
Pistachio and date sourdough focaccia using fresh-milled spelt and hard red wheat | The Fresh Loaf
This is the first of five focaccia I'm making that will be identical except for the olive oil used.Dough:350g whole wheat flour200g of 100% hydration sourdough starter250g water 1 tsp fine sea salt2 tablespoons olive oilToppingsBig handful of pistachios chopped up in a food processorDried dates cut into smaller chunksI started with 125g of spelt and 225g of wheat, milled twice, once coarse, then as fine as my Mockmill will get it.
kuruna tax-xewk rustic ( rustic crown of thorns) | The Fresh Loaf
Maltese Ftira The formula can be found at the link 👇 below 👇 https://www.thefreshloaf.com/comment/541015#comment-541015Renamed for the Easter season Photo montage process The ripe dough culture 2., 3. Autolysis 4, 5 The mix6. Stretch and folds ( Three at 30 minute intervals)7,8 The lamination (30 minutes from last stretch)9. Dough ball at beginning of untouched bulk fermentation 10. The final shape
Uzbek Sourdough Flatbread | The Fresh Loaf
This is my entry into the Freshloaf.com Community Bake Flatbread challenge. About a year ago another baker on TFL, Tom Passin (Tpassin) posted a yeasted version of this unique style of flatbread here. He goes over some of the history of the bread and has some cool links with videos. There are many ways to make this one with different styles.
Canadian Organic Marquis Wheat Sourdough Loaf | The Fresh Loaf
Baked today, a simple sourdough loaf made with four ingredients...Canadian organic Marquis wheat flour (fresh milled and sifted), water, salt and starter. Having this for dinner tonight with visitors from across the border, friends sharing a meal, breaking bread together.
Sourdough Whole Wheat Naan - Community Bake 2025 | The Fresh Loaf
I make all kinds of flatbreads. Tortillas, pita, naan, Chinese pancake (needs must, my corn allergy forces me to make all kinds of things "normal" people just go to the store and buy.) Sometimes I even (accidentally) make flat bread. ;-)I have had the idea to do a whole wheat naan for a while, (it's traditionally white flour only) but haven't found a recipe that looks promising until now. Here is the plan, I'll keep you posted!Whole Wheat Sourdough Naan(Recipe from Zesty South Indian Kitchen)
85% Hydration No-Water-Added SD Sweet Potato Milk Loaf | The Fresh Loaf
I've been developing this formula for weeks, and I was testing the possibility of adding more sweet potatoes into my loaves. I didn't plan to post it, but thanks to our brief discussion with Debra, I decided to post it.Steamed sweet potatoes were used to make this loaf. They hold water really well, handling 85% hydration dough felt like handling 75% hydration regular tangzhong dough. You may say this is tangzhong on steroid.
100% Whole Rye | The Fresh Loaf
Again time for 100% whole ryehydration 90%, whole rye 100%, inspired by https://brotokoll.com/recipe-archiv/roggy-balboa-100-freshly-milled-rye-sourdough-bread/?lang=enchanges: no old bread, used my LM as initial starter (I feed only one LM and use it for all my bakes), fermentation temps are probably colder than in the original recipe
The Life-Changing Loaf of Bread | The Fresh Loaf
I didn't name it that, the name comes from the original creator! It's a recipe that is pretty extreme when you're thinking in terms of bread, but it isn't even a bread as we know it - no raising agents, nor any flours, and of course it would be gluten-free. Basically, a seed, nuts and oat loaf bound together with psyllium (and perhaps some chia/flax).Here's the ingredients list:
Got sucked down the biga rabbit hole… | The Fresh Loaf
…after watching a few videos from the Vito Iacopelli and Gluten Morgan YouTube channels. Having been reticent (or just lazy?) to explore much beyond my standard 100% hydration levains and poolish, the videos made a case for lower hydration pre-ferments.
Bread machine baking temperature vs time | The Fresh Loaf
Rather than go through each machine one by one, as I had intended to do, I thought it more useful to just post a graph showing the baking pan temperature versus remaining time for a number of bread makers. The purpose is to give a good picture of how each unit performs as an oven to bake bread in.For all machines except one, the Basic program was used. If loaf size control was available, the medium setting was used. If crust color control was available, the Dark setting was used. Temperatures were measured as described in an earlier blog post.
mwilson's Burger Buns with LM | The Fresh Loaf
A friend of mine decided a few days ago to kick off the BBQ season, albeit on short notice. Still, it was a good opportunity to try mwilson's burger bun recipe. Pls check his blog for the original recipe.Said and done, I had to skip the cold bulk fermentation. Even then, the time was a bit tight for the final proofing.My flour has pretty sure a bit less protein than the one in the original recipe. Needed 2-3x stretch & fold.
Grant Loaf | The Fresh Loaf
Made the Grant loaf from ‘World Encyclopedia of Bread and Bread Making’. 1/3 recipe =1 loaf Used 100% hard white wheat, fresh milled. No-knead recipe, but the dough was stiffer than I’d expected. Added 1 TBSP of gluten with the dry ingredients. Turned into small Dutch oven, covered, to rise. Result: pretty tasty, but crumbly. Fresh loaf had a crisp/crackly crust and soft crumb. Mistakes - forgot to preheat oven so the dough rose too long.
75% Hydration SD Oat Baguettes | The Fresh Loaf
Learning baking baguettes was so much fun! I chose to postpone my endeavor for soybean baguettes, since the muslims where I live are about to enter fasting month, and l'm planning to do bakesale selling breaking-the-fast treats and loaves for pre-fasting meals. I need cosmetically acceptable enough result for photos to market my bakes.
Whole Wheat Spelt 2 Cheese SD | The Fresh Loaf
23FebI love adding cheese to my bakes. Usually, I cut the cheese in small pieces or chunks and fold them in, but I decided I wanted to use shredded cheese and added some to the starter. I used Parmesan and smoked cherry cheddar cheese. The combination really imparted a noticeable cheese flavor and when the bread is toasted or grilled it smells amazing.
Explore Donuts Menu | The Fresh Loaf
Dunkin' Donuts is one of the most popular coffee and baked goods chains in the world, offering a wide range of delicious beverages and food items. Whether you're looking for your favorite doughnuts, refreshing iced coffee, or a hearty breakfast, Dunkin' has something for everyone. To help you explore the full menu effortlessly, ddonutsusa-menu.com provides a detailed breakdown of all the offerings, including the latest updates, seasonal specials, and nutritional information.
Please help me on how to start a starter! | The Fresh Loaf
I am very new to sourdough, as I have only made 2 loaves (1 Biga/poolish and one with a bit of starter from a friend).I want to be able to make my own sourdough starter, but as of yet every single one of my starters either fails to double after two weeks of feeding every 12 hours or becomes so acidic (smells like ammonia, this smell usually starts within 4-5 days after I begin my starter) that it fails to rise at all.I will try to be as thorough as I can in my explanations and how I do it.This is how I usually make my starter:120 grams bread flour (pilsbury)
Experiment with new no name flour | The Fresh Loaf
Just out of curiosity started an experiment with some no name(*) white flour (soft wheat) from the supermarket, protein 11%-12%. Nothing special, I assume the amount of gluten is rather below average.I'm curios, how far I can go. Started with 5% whole wheat, 5% rye, 65% hydration, cold final proof. I'd prefer warm final proof, but was not possible because of time constraints.
Durum WW Cherry-Raspberry Egg SD | The Fresh Loaf
I made a version of this several months ago. This time, I added dried raspberries and used Butler’s Gold whole wheat from Barton Springs Mill.The durum and the whole wheat were milled in my MockMill 200 and sifted with a #30 drum sieve, re-milled, and then sifted with a #40 drum sieve.The Butler’s Gold WW is an organic modern Red Winter Wheat with a neutral classic wheat flavor and is considered a relatively high-strength flour. The protein content is 15.5%.