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Yorkville Sourdough Baguettes | The Fresh Loaf
I can’t believe it has been more than a hear since I last baked baguettes and even longer since I’ve made this formula. I am definitely out of practice, the shaping wasn’t perfect but each successive one was better shaped than the previous. I will need to do another bake in the nearish future to try to get the muscle memory back. In the meantime, I’m not mad at this bake. I particularly like the blistered and thin crisp crust. They went very well with the Chicken Marbella Plums two ways that I made as the main course.
Simple bread attempt | The Fresh Loaf
hello and welcome :)This Saturday, I attempted to make the "easiest loaf of bread". I halved the recipe to make one loaf and ended up baking at 425 instead of 450 (I feel like the oven in my apartment handles 425 better). It's getting colder in the PNW, so for rising, I put the dough in the oven while the oven was turned off. I feel like the 2 hour rise time worked out pretty well. The 45 minute rise on the baking sheet afterwards was also helpful.
Rhubarb Walnut Streusel Pie | The Fresh Loaf
It had been a long time since I’ve baked a pie and we are having friends over for their birthday dinners tomorrow. Using the rhubarb a good friend sends me each year from his country home I decided to make a rhubarb pie. No other fruit just rhubarb. I’ve actually never had a rhubarb only pie and thought it would be interesting to try. The rhubarb filling is spiced with nutmeg and I’ve left it nice and tart but with a decent amount of sweetness.
Two levain Grandma | The Fresh Loaf
Apple yeast water and sourdough equal amounts 230g each . Dough 1/2 semolina 1/2 Arrowhead Mills Organic AP. 425g each. 600 g water ( used 100g YW as part) . 21g salt, 40g EVOO, 20g Non diastatic malt . That’s it. Mix everything til thoroughly wet. Refrigerate 1 1/2- 2 days . Butter large sheets divide dough approx 1000g per pan. Press out , rest several hours til very puffy. Brush with EVOO parbake in preheated 450° oven 15 min . Freeze one and top the other.
rye in trying times | The Fresh Loaf
Here's how to cure my depression: 45% whole rye, 10% whole spelt, 45% bread flour, 1% caraway, 1% salt.I have to say, it was particularly tasty: nicely crisp and caramelized crust, wonderfully moist and light interior, just enough caraway to add zest without obscuring the flavor of the grains. My niece said it reminded her of bread her grandmother ate in rural Switzerland.
Bike ride then Baguette! | The Fresh Loaf
Rode our bicycles this morning. Lexington VA is hilly 😳. My husband made us yummy sandwiches on another of the baggies. Crisped in the countertop oven can’t tell it’s not fresh out of the oven. Ham and Swiss . Gazebo weather. Marigolds are still attracting pollinators.
Giorilli Panettone - third attempt (With panettini) | The Fresh Loaf
The weather has finally cooled off a bit, enough for another attempt at Giorilli Panettone. I also finally have some free time for the planning and baking now that I am between locum duties and trips. I have my fingers crossed for this one. I’m not sure if it will make a difference or not, but I had been skipping one of the steps of the shaping. There is an extra shaping and tightening step right after an uncovered rest on the countertop that I wasn’t doing. I have my doubts that it will make a difference but we’ll see.
Purple Straw Wheat and Oaxaca Green Corn | The Fresh Loaf
White chicken chili with my homemade roasted Hatch Chili Poblano pepper salsa . 100% home milled grains with buttermilk cornbread. mmmm. It's so light because I ignore the directions that usually say, mix lightly, for a quick bread. I fold the wet into the dry thoroughly and then I beat it several good strong strokes to lighten the texture. Into a preheated oiled iron skillet. 375 for 25 min. It freezes beautifully.
Star Dust Whole Wheat -Spelt Cranberry Sourdough Miche | The Fresh Loaf
Made with fresh-milled Star Dust Whole Wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.The cranberries were soaked in water and drained before adding to the dough right before bulk.This is one of my favorite whole wheat grains. It has a nice light flavor and goes well with spelt.I was very happy with the crumb, which was moderately open for a 76% fresh-milled-grains bread. I added just the right amount of cranberries so you get the proper amount in every slice.
Durum Whole Wheat with Yogurt and Whey Sourdough | The Fresh Loaf
Made with fresh-milled durum, Butlers Gold WW, homemade Greek yogurt, and the whey from the yogurt in place of water.My wife had just made some fresh Greek yogurt in the Instant Pot, and I figured it couldn’t hurt to use some of it along with the whey that normally would have been tossed out.Overall, the crumb was nice and moist, and the fresh milled durum and whole wheat flavors shone through. This made amazing grilled bread topped with some fresh cheese.
Attempted to make French style Country Bread today | The Fresh Loaf
My first time attempting Country Bread! I used this recipe:https://www.kingarthurbaking.com/recipes/french-style-country-bread-recipeI didn't have a dutch oven or water spritzer, so tried to make do by pre-heating with an empty baking sheet on the lowest rack and then throwing on a cup of boiling water on it before putting the boule on the middle rack. First time making a bread with a starter as well. Excited to make more breads :)
20% Kamut Sourdough Sandwich Bread with Sesame Crust | The Fresh Loaf
I got my hands on my whole kamut recently. I haven’t had any in quite some time. I’ve always loved that sunny yellow hue it gives the crumb. Similar to semolina, I find that sesame seeds really pair well with it. I haven’t sliced it yet but wanted to post this anyways. This one is another lean dough with a high pff at 40% which is now my standard for these types of Pullman loaves. I love the tiny blisters on the crust, even along the sides where the crust was in contact with the pan. I love how simple and stress free these bakes are.
Transform Your Home Baking with the Complete Sourdough Starter Kit! 🍞✨ | The Fresh Loaf
If you're a fan of artisan bread and love experimenting with natural fermentation, we’ve got the perfect kit for you. Our Complete Sourdough Starter Kit is designed to give you everything you need to bake perfect sourdough bread, from the very first step to the final bake. With 14 essential pieces, it’s ideal for both beginners and experienced bakers looking to refine their skills.What’s Included?
Orange Carrot Olive Oil Cake | The Fresh Loaf
This is a surprisingly “healthy” cake as far as cakes go. There isn’t a lot of flour, there is no dairy fat, the only saturated fat is from the eggs. The carrot is blended with the olive oil and orange juice so it isn’t much like a traditional carrot cake. It is obviously very moist and won’t dry out quickly at all with the olive oil in it. It is actually really delicious and all gone now.
Pullman Loaf in 1.5 ... | The Fresh Loaf
... Hours, that is. Today I made a Pullman loaf start to finish, in an hour and a half. And it's pretty decent, too.I decided to try my hand at baking a bread in such a short time after I'd watched one too many episodes of The Great British Baking Show, known as the Bakeoff in the UK. Over and over again the baker contestants had to create various kinds of bread in ridiculously short times, usually 2 hours or less. Up until now, I had always thought that a bread completed in short times would have little flavor and a limp crumb.
Moon Cakes | The Fresh Loaf
I love moon cakes and these are the first ones that I made in celebration of the Mid Autumn Festival. I don’t love the salted egg yolk that is traditionally in the middle of each moon cake to represent the moon, so I didn’t include these. These are filled with homemade azuki bean paste which I make less sweet than commercially available azuki bean paste. I just ate the cut one and they are truly delicious, just enough sweetness and a bit of texture from the paste as I didn’t blend it down. The pastry is nice and short and crisp, yummy.
Seeded Simple Sourdough | The Fresh Loaf
After Moe posted about a recent take on simple sourdough I got to looking through Susan's posts experimenting around with her simple sourdough approach. Her seeded doughs sure looked good. I thought I'd tweak my version of the simple formula to add in a few seeds. It turned out pretty tasty with some added nuttiness from the seeds.
Cloning " The spicy Spring. | The Fresh Loaf
In celebration of the opening of the Spring Street Pizza location in Tempe AZ. My humble rendition. Making of a clone.The Iconic spicy Spring square. Spring Street Pizza.It's not the journey, it's the destination.First I want to deconstruct the spicy Spring into the individual components.1. The pepperoniThis I have covered. Hormel cup& char.2. The Fra Diavolo sauce.
Can’t judge a book by its cover… or baguettes 😳 | The Fresh Loaf
Batch 3 : And then I cut one..and then another and I couldn’t believe the crumb. These next ones are so ugly outside but wowser. Very pleased with flavor, incredibly tender and the YW really makes them flavorful , no sour in sight. Crisp crisp even after sitting at room temperature. Will be several weeks till all are eaten by just 2 of us. Will pass some along to son and his family as well.
Focaccia style par-baked grandma Sicilian. | The Fresh Loaf
The tail of the tape75% semolina 25% sprouted whole wheat 100% hydration 1.3% IDY2% Salt1.25% Honey 8% olive oil8% ButterPar-baked 12 minutes at 450° FBuild to follow.Edited to add one more important parameter, the mix.Hand mixed, two stretch and folds. Cold retard/bulk fermented 48 hrs. 2.5 hours warm to room temperature/ proof.
Purple Straw Potato Sourdough Rolls Act II | The Fresh Loaf
Purple Straw is a soft white wheat that is not normally used for bread. It is called a Colonial Era honeyed wheat and hasn’t been around for over 50 years. I combined the fresh-milled Purple Straw with KAF high-gluten flour, and it worked perfectly. The Purple Straw is not easy to find right now. I bought mine at Barton Springs Mill a while ago. If you can find any, make sure to give it a try.
2nd batch baguettes | The Fresh Loaf
Very pleased. YW levain 80g . T 65 flour requires a lower hydration . First batch was 62.5 % I lowered to 60% and it’s perfect. More YW refreshing and will do another batch Sunday. I use my steel and my largest 100 yr old Granite Roaster lid to create a cloche for the first 15 min at 460°. Remove finish for 10 min.
Fresh Milled Whole Wheat-Spelt with Blue Hopi Corn Tangzhong | The Fresh Loaf
Considering I somehow managed not to hit the start button on my stove and baked these at 540°F instead of 450°F, they came out pretty good .Made with fresh milled whole wheat, spelt, and blue corn flour. Freshly milled corn flour smells amazing and is unlike anything you can buy in the store.
A Sourdough Bread to Welcome the Autumnal Equinox 2025 | The Fresh Loaf
A quick post to celebrate the arrival of Autumn and the passing of yet another summer. This one is a variation of my November 2019 post, bread baked then to welcome the arrival of that year's CSA organic grain harvest share. Now, as then, feeling very blessed and appreciative, especially in these turbulent times, for yet another harvest.
Pumpkin 50% Wholewheat Sourdough Sandwich Loaf | The Fresh Loaf
The can of pumpkin purée that I bought was huge, the grocery stores here only seem to carry a very large size can of it. So having a ton left I decided I’d see what it does to bread. I treated it similarly to how I’d treat adding mashed potatoes. Given how mild pumpkin flavour is, I cooked the purée down a bit to bring out the flavour. Because I wanted a savory bread and not something that would be sweet, I didn’t add spices to this. I’m quite pleased with how it baked up.
Original formula, by Will Falzon | The Fresh Loaf
I invented this cookie dough formula myself! Pumpkin, cottage cheese, Almond flour cookies Ingredients:Dough3/4 stick unsweetened butter(softened)1 cup Monk fruit sugar 1 cup whole milk cottage cheese ( blended until smooth)1/2 cup (122 g) pure pumpkin puree 2 TBs pumpkin spice 1 tsp vanilla extract 3 LG. Eggs1 1/4 cup extra fancy semolina (150 g)1 1/4 cup Almond flour ( 159 g)1 tsp baking powder Pinch saltIcing
First ever sourdough boule | The Fresh Loaf
Awhile back I was given some starter and made, among other things, a couple pan loaves. They were fine. Yippee posted a link to Susan's easy sourdough loaf recipes here, (recipe here), and I thought I'd try the 63% hydration. First attempt turned out pretty well. I didn't have a razor blade and couldn't drag a knife across the dough because it was inside a bowl, so the slashes aren't deep enough. The dough came out quite wet for 63%.
Basque Style Pumpkin Cheesecake | The Fresh Loaf
I found this recipe in the Globe and Mail. I’ve never been a huge fan of cheesecake, it always seems like a nothingburger to me. I was hoping that the pumpkin might make it more interesting. I think this cheesecake would benefit from spices myself. This is a Basque style cheesecake in that it has a caramelized top, however, it has a cookie crust as a base which Basque cheesecakes don’t usually from what I understand.
Just another Pullman | The Fresh Loaf
Nothing extry as we say in the South. Same old same old. You could cut yourself on the knife- like edges. It was 1500 g. I was worried would be too much but it is perfect. Home flaked Oats, toasted and soaked in boiling water while dough mixed. YW levain . Multiple milled grains. Trinity . All the usual suspects in place. 425/25 min lid on- 20 min lid off. Stardust,Marquise and Rye milled Arrowhead BF to round it out.
Don't cut raisin bread with meat slicer | The Fresh Loaf
Gooey mess and an awful lot of raisins on the counter.I made raisin bread in my old Oster 5838-33, just because Yippee has been doing a fair bit of basic Zo baking this week. This machine--at one time, I had three--consistently turns out nice bread. Recipe came from chatbot, with request for 1-1/2lb loaf and all-milk. Recipe was nothing special. Top crust setting was medium.