News
Entertainment
Science & Technology
Life
Culture & Art
Hobbies
News
Entertainment
Science & Technology
Culture & Art
Hobbies
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
20250924 Simple Whole-Rye Teff & Flax Hemp Loaf (Zojirushi) | The Fresh Loaf
The other day, I baked a white loaf in my Zojirushi—the crust browned beautifully on three sides, though the top stayed a bit pale, which was expected. I loved just tossing it in and letting the machine do its thing. That got me thinking: why not try my everyday whole rye in it? So I did—and wow, the results are surprisingly good!
Unintended Wholewheat (80%) | The Fresh Loaf
After a break of 3 weeks, I reactivated my Lievito Madre with 3 warm refreshments (27ºC). As a test, I wanted to bake a bread with Ruchmehl. By mistake, however, I used wholewheat. The packages look very similar. When I noticed it, it was almost too late. Spontaneously I decided to use 80% wholewheat and 20% white flour. During mixing I had the impression, that the dough / gluten structure was (surprisingly) pretty strong and I decided to bump up the hydration. Started with 75% and ended at (almost) 90%. Maybe a bit too optimistic ;) At least when it comes to my bench skills.
Latest panettone bake and analysis | The Fresh Loaf
Every panettone bake is an experiment in one or more ways. This one was a trial of a chocolate panettone recipe which intrigued me because of its ingredients. First, it uses cocoa powder, rather than a ganache. This is easier and less costly than the cocoa mass-based approach, and also lighter. Second, it is quite high in egg yolks compared to most recipes. I wondered how this would affect the crumb; certainly the photos were encouraging.
Sourdough Multigrain Infinity Bread | The Fresh Loaf
It seemed like a good time to make a multigrain sourdough bread, so I reached back to the Infinity Bread template from the Community Bake of the same name.The flour components for this bake included bread flour (34%), whole wheat flour (33%), whole barley flour (20%), and whole rye flour (13%) totaling 1000g.
20250922 Zojirushi White Bread | The Fresh Loaf
After owning my Zojirushi bread machine (model BBCC-X20) for over sixteen years, I finally baked the basic white bread recipe from its manual—for the very first time—in the bread machine! I converted the recipe from cups to metric, then went with the basic setting and a dark crust.
Latest panettone bake and ternary analysis | The Fresh Loaf
Every panettone bake is an experiment in one or more ways. This one was a trial of a chocolate panettone recipe which intrigued me because of its ingredients. First, it uses cocoa powder, rather than a ganache. This is easier and less costly than the cocoa mass-based approach, and also lighter. Second, it is quite high in egg yolks compared to most recipes. I wondered how this would affect the crumb; certainly the photos were encouraging.
Sourdough tin loaf bread | The Fresh Loaf
Hi, this is is my first post.This is a sourdough bread, baked in a tin with lid(size 30 x 20 x 10 cm)Is 2 kilogram of dough.The recipe is a classic sourdough with 72% hiydratation, 15 % whole wheat , 2 % salt and 15% sourdough.The process is kneading, bulk fermentation till 1,5x volumen, no folds during bulk fermentation, no preshape, just cutted, formed as a normal and retarded for 16/18 hours at 6 degrees in the tin with the lid.Baked ad 250/240 degrees for about 80/90 minutes.
Sourdough with chakki atta & spelt | The Fresh Loaf
After weeks of making the same chakki atta with a little gluten and soy flour to make it work how we like it, I changed this batch: replacing some of the atta flour with whole spelt. 800g water778g atta flour22g vital wheat gluten 20g soy flour180g whole spelt0.5 tsp diastatic malt2 tsp salt1 tbsp avocado oil Autolyse the water, flours and malt for 1 hour.Add starter, salt and oil. Bulk ferment for 8 hours, shaped into 2 tins, then proved overnight in the fridge.
Taiwanese Pineapple Cakes | The Fresh Loaf
I’ve been away in Vancouver for 11 days and back to doing a locum this and the next 1.5 weeks so haven’t really had time to bake. But I carved some time out of my afternoon and evening to bake some Taiwanese Pineapple cakes for my second time. I’m made improvements on the last batch I made more than a year ago.
Bread Flour with Emmer and Spelt | The Fresh Loaf
For those of you who are fans of emmer or spelt, the good news is that they make a great combination. This is another variation on a bread originally posted by tpassin. The dough is extremely easy to work with, and the flavor produced by the emmer and spelt was surprising and exceptional.The evening before the day of mixing, I combined 60 g of starter, 80 g of emmer, 80 g of spelt, 160 g of bread flour, and 360 g of water. The emmer and spelt came from Barton Springs, and the bread flour is King Arthur. The preferment sat overnight at room temperature.
20250917 Jellycat Boba Tea Cake + Durian Cake | The Fresh Loaf
Making these cakes feels like taking an intensive crash course in baking. With so many techniques to learn, it can feel overwhelming at times, yet it’s incredibly gratifying to watch each cake take shape. The joy of creating something both cute and delicious, and imagining the smiles of the people who get to enjoy it, excites me. For someone who rarely has patience for tedious tasks, I find myself surprisingly enamored with the process.
Fresh Milled Stardust Wheat with 6 Grain Blend, Rye Scald | The Fresh Loaf
I made a similar version of this last month that came out pretty well, so I wanted to try another version of it.Last time I didn’t make enough dough to fill both of the new, smaller size square bannetons, so I increased the total dough weight by about 25% which ended up working pretty well.I love the way the scald helps promote a soft, fluffy crumb. I used some fresh milled Danko Rye and King Arthur Baking 6 Grain Blend, which contains barley flakes, rolled oats, rye chops, malted wheat flakes, millet, and quinoa flakes for the scald.