The Fresh Loaf
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Featuring news and information for amateur bakers and artisan bread enthusiasts. The Fresh Loaf's mission is to share the love of bread: recipes, lessons, reviews, and so on.
The Fresh Loaf
1w ago
Ginger Bread Rolls with Cream Cheese Icing
Submitted by Benito on April 26, 2024 - 7:15pm.
I last made these around the holidays and wanted to make them again based on comments I received. Essentially there wasn’t quite enough ginger in them, the cinnamon was dominant the first time. I fix that I’ve increase the ginger by 50% and based on comments from people who ate them, I think I’ve got that right now.
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Makes 12 rolls in a 13” x 9” pan
Ingredients Dough
3¾ to 4¼ cups all-purpose flour ..read more
The Fresh Loaf
1w ago
My Baker's Percentage Spreadsheet
Submitted by Frodough Bakkings on April 26, 2024 - 7:53am.
Here is a copy of a Baker's Percentage spreadsheet I developed. I have included a blank version and a copy of my Country Loaf Recipe.
Baker's Percentage Spreadsheet
Sourdough Country Loaf ..read more
The Fresh Loaf
1w ago
increasing fermentation but still underproofed
Submitted by gabev50 on April 22, 2024 - 11:50am.
thank you all for taking the time to read this lengthy post and any feedback is very much appreciated.
i have been baking a ton of bread the last 4-6 months and i have learned a lot, but am still struggling to execute really good fermentation.
this last bake (naturally leavened) i pushed fermentation to the max (for me, at least): 40% inoculation, 10 hrs of total fermentation. the first 3 hours the dough temp was 85, then i let it coast for 6 more hours at room temp (RT 68). it was ne ..read more
The Fresh Loaf
1w ago
Tsoureki sweat Easter bread
Submitted by ReneR on April 22, 2024 - 4:52am.
As I had posted in reply to cfraenkel, this Easter I tried to make a Greek sweet Easter bread that has eluded me so far in terms of a successful bake.
They haven't been a disaster, but also not what I had tried and liked so much.
It has a very particular flavor thanks to a combination of ground cherry seed powder (mahleb) and ground up dry mastic resin. It also has a very characteristic texture/crumb, more stretchy, chewy, and moist rather than with big bubbles and airy.
After substantial ..read more
The Fresh Loaf
1w ago
Forkish's Country Bread. EIB Style.
Submitted by The Roadside Pi... on April 21, 2024 - 3:14pm.
I pretty much have this one down pat. I am now working on an unfed l, overnight room temperature ferment style.
It's the early bird that catches the worm.
Bake off protocol initiated.
1. Preheat sequence - T Minus 30 minutes to completion.
2. Pre bake visual fermentation inspection ✅
95-100% of full fermentation achieved.
3. The flip ✅
4. The Slash ✅
5. The Load ✅
6. Initiate steam injection ✅
Now we wait...
My goodness, how good fresh bread smells in the morning!
The crumb reveal
&nb ..read more
The Fresh Loaf
1w ago
The Breads of Egypt - Barley bread
Submitted by aly-hassabelnaby on April 21, 2024 - 12:02pm.
Hey everyone,
I've posted another recipe on my website, this time for a pocket-style barley bread we have in Egypt. This one was slightly challenging to produce a full pocket with barley flour since it doesn't contribute any gluten. Pocket formation seems to depend on a strong gluten network and I managed to get enough strength in the dough by using 50% wheat and 50% barley while pushing my oven to its maximum temperature.
Check out the recipe here: Egyptian barley bread recipe
Let me know if you've ..read more
The Fresh Loaf
2w ago
Mochi Sourdough Hokkaido Milk Bread
Submitted by Benito on April 20, 2024 - 6:21am.
My second go at this bread that uses sweet rice flour (aka glutinous rice flour) in the tangzhong. Read my previous blog post for details as to why this type of rice flour is especially good as a tangzhong and prolonging the freshness of bread. You’ll recall that this rice flour is also used to make mochi, which I have made before and it also delicious so it is a good thing to have around if you like Asian treats.
For this bake I fixed the hydration error that I made last time that prevented me fro ..read more
The Fresh Loaf
2w ago
Hamelman's Sourdough 5-Grain Bread
Submitted by pmccool on April 15, 2024 - 11:16am.
Sometimes you get the bear. Yes, really. After a number of recent thoroughly edible but not very interesting bakes, I finally have one that gets me excited.
Sure, I could have let the final ferment go a bit longer but ... I'm getting ahead of myself.
We got home last Friday from a 3.5 week trip to Australia, New Zealand, and Fiji. Which was absolutely wonderful, by the way. We are happy to be back home and sleeping in our own bed after 15 flights and 11 different hotels.
Before ..read more
The Fresh Loaf
2w ago
My first descent home-oven baked pizza (finally!)
Submitted by ReneR on April 14, 2024 - 11:06am.
It has been a massive source of frustration for me that, despite being able to produce pretty descent sourdough loaves, I have abjectly failed, so far, to make any remotely good pizzas and focaccias.
Even as a kid I remember trying to make pizzas and being so massively disappointed with the biscuity results.
Every time I would come across some new technique or method that seemed to me to provide some kind of logical 'fix' for what I was thinking the underlying problem m ..read more
The Fresh Loaf
3w ago
Mochi Sourdough Milk Bread
Submitted by Benito on April 13, 2024 - 6:56am.
For my first bake back home in Toronto I wanted to experiment with my sweet rice flour (glutinous rice flour which is gluten free of course). I had read in Serious Eats the following which I found quite informative and interesting.
“ …the presence of a scald makes a bread far more resistant to staling than dough made without one. More accurately known as starch retrogradation, staling is the reversal of gelation, where the water in the starches gets pulled out of them, causing the starches to crystallize and ..read more