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Sourdough pizza | The Fresh Loaf
Will is the Master but I had a “ bucket o’ dough” so I will post as well . Endless shapes and sizes and permutations. No kiddos helping they’ve gone home , mores the pity! 2000 g of dough makes one big sheet 1000g and two Detroit deep pizza crusts 500g each . All my pans look “ rough” but they bake up nicely. I butter just like I do my Pullman with cold butter and the crust will crisp nicely and no stone needed or special treatment.
My take on dmsnyder's Sourdough Seeded Loaf | The Fresh Loaf
Ever since David posted his sourdough seeded loaf pan bread I've been baking it regularly after adapting the formula for what I was after. I recently purchased a 9x4x4 USA pullman pan and have been baking pretty regularly with it. This looked like a loaf that would be fun to play around with using that pan. David used the same size pan but without the cover, so I scaled the overall dough weight down by about 10%.Total dough:flours: 450 g (*see note below)
Frisian Black Bread from Ginsberg's "The Rye Baker" | The Fresh Loaf
I just finished creating my first bread from Ginsberg's book. All seemed to go well with the recipe until the end of the bake. Nice rise, nice oven spring, really nice smell as it baked. Everything.Here's the timing of my bake:20 min for the oven to reach (nominal) 460 F.20 min at that high temp, after which I turned down to (nominal) 375 F.25 min later the top was looking very dark, so I tented with foil.15 min after that, I removed from oven.So that's a total of 80 min from the time I turned oven on until I turned it off.
Sweet Dough Arm for Hobart and KitchenAid Stand Mixers | The Fresh Loaf
Introducing the Sweet Dough Arm™: Elevate Your Baking with Precision Fat IncorporationFor over four decades, I’ve been immersed in the art of baking. My journey began when I was just 15 years old, bidding on my first Hobart 60-quart and 20-quart mixers at auction. Soon after, I added a cobalt blue KitchenAid K5SS to my home kitchen, which my parents thoughtfully converted from a laundry and sewing room into what is now the Dough Wright Test Kitchen.
Pretty is as pretty does | The Fresh Loaf
Almost had a top on but circumstances dictated a topless loaf . All whole grains Yecoro Rojo, Spelt , and Rye with purchased Golden Temple Fine Durum Atta. 600g of flour combo , 150g of Trinity ( used date nectar as sweetener and buttermilk and EVOO) 360 g very very active levain . Misjudged the amount of H2O the flour was quite dry and needed to add +200g so 1600 g loaf in a 1400g pan! Ooops. Topless is the way to go.
50% Cream Of Wheat Loaf | The Fresh Loaf
Following up on our recent speculations about using Cream of Wheat, I made a loaf with 50% COW. It worked out very well, though there was an unplanned extra 4 1/2-day bulk fermentation in the fridge (it was supposed to be only overnight).I didn't know how well the COW would absorb water, but I suspected that it would take longer than usual. I started with 62% hydration. I would use a little less next time since the dough ended up a little sticky and didn't want to hold its shape quite well enough. Still, a good result.
Gotland Rye - Gotlandskt Slagbrod (Sweden) | The Fresh Loaf
Today's bake: Gotland Rye - Gotlandskt Slagbrod (Sweden)Source: The Rye Baker by Stanley GinsbergNotes: From TDW: 1302gr - 1 Pan(s) Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM To TDW: 2430gr - 2 Pan(s) Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM Substitutions:
Enriched true-sourdough trial #2: 'Kue putu' babka (coconut 3 ways, kaya glaze, homemade dessicated coconut) | The Fresh Loaf
Took me 4 attempts to get this done! The first one was disaster (underbaked, too many components, cloying sweet, and too rich), the second one I scraped the levain away (I went overboard with extremely low hydration and extremely high osmotic pressure starter, became too proteolytic and had so little leavening power), the third one was portioning issue, and here is the fourth one!
Pain de Rémésy 2025 update | The Fresh Loaf
I've been tinkering with the Pain de Rémésy recipe off and on and am sharing a modification that seems to work better and more reliably.Here goes:83% strong bread flour2% rye flour15% whole wheat flour1% salt2.5% sourdough starterLess than a gram of instant baker's yeast (~0.6-0.7). I use a bit less than 1/8 a teaspoon. This is added in a supporting role, to help ensure a decent rise.
50% kamut yeast bread | The Fresh Loaf
Adapted from the old family recipe and Laurel’s kitchen whole wheat bread. I finally got a 9x4 Pullman pan. 1 c warm water 1.5 tsp ADY 3 c flour (half kamut, half a blend of prairie gold and some leftover from the last bake I think it was spelt) 2 TBSP EVOO 2 TBSP honey 2 tsp gluten 1/2 tsp salt Activate yeast in warm water with a bit of honey. Mix water and 2 c flour, oil, honey, gluten and let sit ~10 min. Knead in remaining cup of flour, knead about 15 min by hand. It is a very stiff dough. Cover and let rise ~40 min.
Ruchbrot / First Clear Flour Loaf | The Fresh Loaf
I wanted to try again a sourdough loaf with 100% "Ruchmehl". I'm not 100% sure, but afaik the closest match for Swiss "Ruchmehl" is the first clear flour. It is the traditional flour for bread in Switzerland. Something in the middle between bread flour and whole wheat. In the recent years some millers in Germany and Austria have begun to produce this flour, but it's not really mainstream.BTT - this is my second bake with this flour. I wanted a more open crumb with 100% "Ruchmehl" / first clear100% Ruchmehl / first clear80% total hydration2% salt
Garlic Pizza Bread with Lievito Madre | The Fresh Loaf
Pizza Week 3.I have been testing new formulations of pizza dough and have settled upon a formula similar to my baguettes but tweaked to make a Neapolitan style pizza dough, meaning elevated salt levels and low-end hydration with medium strength flour. In this case, I used the standard Caputo "Blue" Tipo 00 W270-290.The dough handled beautifully and really was exceptional - tender but still with good chew and a pleasure to handle. Hand stretched into a round disc in the usual manner...Needless to say I was ecstatic with the outcome...
Baked Starter! | The Fresh Loaf
You know that bubbly, lacy appearance when you look at a well-fermented starter through the side of its container? I've often wondered if that structure could be captured by baking it, and what the result would taste like. Now that I've got my new 4 X 4 X 4 Pullman pan (excuse me, "toast box"), I decided to try it out.
1/2 way bread | The Fresh Loaf
I read about Tony's Brotgewürz rye/wheat loaves & Ian's Onion Caraway Rye -- so, in a bout of cross-polinated insanity 🤣, I baked something you might categorize as halfway between the two.It's got a chopped rye scald & a diastatic rye malt scald. I added a little lactose-free kefir (because it's what I had on hand) and 1% caraway.final proportions (including the 2 scalds):
100% Whole Grain Rye Sandwich Loaf | The Fresh Loaf
I’m not sure if "sandwich loaf" and "100% whole grain rye" go well together. However, since I’ve seen so many Pullman loafs here lately, I decided to bake my 100% whole rye recipe (https://www.thefreshloaf.com/node/75332/100-whole-rye) in a sandwich bread pan.This time I used a liquid sourdough instead of lievito madre. Around 3 weeks ago I converted my LM to LiCoLi. It's anyway too warm to bake panettone and LiCoLi seems to be easier to maintain.
Onion Rye with Caraway Seeds & Rye Scald | The Fresh Loaf
Made with fresh-milled rye and whole wheat. Tastes great with a moist and flavorful crumb, perfect for a pastrami sandwichI used Butler’s Gold Whole wheat that was sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200. The rye was Ryman Rye, which was given the same treatment.I used dehydrated onions, which were added to the rye scald.I was very happy with how this one turned out. The crumb was nice and open, moist, and flavorful, thanks to the addition of onions and caraway seeds.
Help me someone with my baguette scoring | The Fresh Loaf
Can someone please help and explain where I might be going wrong :-I am just parbaking the baguettes (I freeze them individually when they are cold, wrapped in cling wrap)My dough has proofed enough (ambient temp 20°C for 1.5hours)I have steam injected at the initial stagesTemperature of oven is 230°C,Baking on stone. (Stone temp is 235°C)I’m scoring at 45° and at approx 1cm deep, overlapping by a third.I don’t know why I get these ballooning !!!
Commercial kitchen equipment | The Fresh Loaf
Since 2016, we’re actively delivering happiness to the restaurants and cafes through our kitchen equipment. We're an established commercial kitchen equipment store in VIC that sells & deliver Australia wide. We have an extensive range of 1000+ products including fridges & freezers, commercial cooktops and stainless steel benches/sinks. We welcome our customers to visit our Dandenong South store or our website to have a look at the quality and buy equipment from us.
Thank you for all the mentions! | The Fresh Loaf
Hi there,I noticed in the Google Analytics dashboard that this website has been mentioned Country Life Natural Foods quite a bit.So curiously, I decided to poke around.This seems like a really great place! There aren't too many online community forums that exist anymore.Anyway, I just wanted to stop by and say thank you.Maybe I might post some special discounts or sales in the future!Till next time 👋
Unexplained sourdough starter failure | The Fresh Loaf
After a few years of success creating and maintaing starters they are suddenly failing. Mixed 50g slightly warmed water with 50g KA AP flour . Added the.same on second day and always started growing on third day .Suddenly this has proven unsuccessful . I’ll get a quick reaction third day but afterwards nothing .Can't imagine what is going wrong on several attempts .Any help much appreciated!Mike
100% sprouted whole wheat & spelt sourdough | The Fresh Loaf
My first attempt at sourdough sprouted wheat. The loaf is approximately 50% sprouted hard red winter wheat, 50% sprouted spelt flour, freshly ground grains purchased from Breadtopia. Used about 80 grams of 100% hydration WW starter and a teeny pinch of SAF instant yeast (maybe a 16th of a tsp). Dough hydration was approximately 71%. With all whole wheat I would have used more water, but having baked many spelt loaves I knew I would need to keep the hydration level on the lower side..
Westphalian Pumpernickel - Westfalischer Pumpernickle (Germany) | The Fresh Loaf
Today's bake: Westphalian Pumpernickel - Westfalischer Pumpernickle (Germany)Source: The Rye Baker by Stanley GinsbergNotes: From TDW: 1862gr - 1 Pan(s) Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM To TDW: 3259gr - 2 Pan(s) Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM Substitutions:
Grandma Pizza | The Fresh Loaf
I make Sourdough crusts and pre bake. Freeze and ready for impromptu dinners! I keep sauce in the freezer in pints and I buy Whole milk mozzarella and Monterey Jack ( can’t get Wisconsin Brick cheese). I use my 1970 sheet pans or my Detroit pans depending on how I feel. It’s all yum.
ryes on the prize? | The Fresh Loaf
So, as some here may remember, I have had a variety of inconsistencies with my rye starter and my rye breads over the past year or so ... and, among the thoughts that the kind people on this site suggested was that I change up my routine and try some different rye flours. Though I'm not generally good at taking advice, I decided to have some fun with this. So I lined up 3 ryes: