Bryan Ford’s Pan Integral vs The Perfect Loaf

I continued working through Ford’s beautiful new book with a recipe better suited to my Azure “unifine process” hard red wheat flour. The result has a great sourness to it, and a relatively open crumb. My main disappointment was that I hoped it would rise more. After we demolished this loaf, I made a 95% […]

Koji Rice Porridge Sourdough | The Fresh Loaf

Cedarmountain here on TFL got me interested in making miso after he replied to my blog post about my red miso furikake sourdough.  One major ingredient needed to make miso paste from scratch so I learned from him was koji rice.  From Tartine Book No. 3 “Koji is the traditional Japanese food culture of rice inoculated […]

Rye Polenta Bread | The Fresh Loaf

This was a flavorful 40% rye bread made with left-over cooked polenta which had some cheese of course added to it. The fresh milled rye flour added tons of flavor and the polenta as always made this a wonderfully moist and tasty bread.  I added some potato flour but if you don’t have it just […]

Whole-wheat bagels | The Fresh Loaf

A fun experiment that satisfied my yearning for a bagel or two. I riffed on a stiff dough recipe, introducing plenty of whole-wheat and rye flour for dark malt and honey flavors. These turned out with a slightly bread crumb, but I think they are a good starting point for future bakes. Delicious with fresh […]

Flourless Chocolate Loaf Cake with Berry Coulis

This flourless chocolate loaf cake is rich and fudgy beyond words! A quick mixed berry coulis is the perfect accompaniment. Greetings, friendly bakers! I’m still very much on a flour-less desserts kick, and I’ve been testing and tweaking lots of new recipes like this swoon-worthy chocolate cake. It’s probably the most intensely chocolate dessert I’ve […]

Lemon Fruit Bread | The Fresh Loaf

What a great day for baking, today was a Lemon Fruit Bread. I upped the lemon juice content to be half lemon juice half water and included the grated peel as the Myer lemons have such a lovely skin. i also used 2 free range eggs from my daughters place in Serpentine where the 3 […]

Whole Wheat Tartine +/- | The Fresh Loaf

With cold weather settling in I’m spending more time baking.  I decided to make some whole wheat bread inspired by Tartine’s version. It has about 60% whole wheat, 10% whole spelt and 30% all purpose unbleached flours. It has about 83% hydration and I added 5% wheat germ. 10% levain was used and I overnight-ed […]

Newest loaf

Newest loaf Submitted by bakerman1962 on December 9, 2019 – 12:46pm. White with WW, Semolina and Rye Source link

Couronne Bordelaise | The Fresh Loaf

I made this before using Eric’s instructions here: Today I used a recipe and method according to Eric Kayser. I think it’s this book  (The Larousse Book of Bread ). The method is somewhat different but the result nonetheless appealing. Tom Source link

80% Sprouted Whole Spelt | The Fresh Loaf

Hey Danny, Perhaps I’m figuring things incorrectly – it was about 14 hours total from the time I mixed the dough (around 6:30-ish pm) until the next morning, around 8:30 am, when I scraped the dough out of the bowl for pre-shaping. That includes the one hour of letting everything sit, and the two hours […]

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