The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Table of Contents

DanAyo's picture

Table of Contents

The following are links to our Community Bakes

Below are tips & ideas that you may find useful. 
You can use THIS LINK to view all tips in a web browser.

For those in the US, the History of King Arthur Flour Company is very interesting and historic.

Although not listed as a tip, the links below may prove interesting for some.

Miscellaneous Blog Post

A compilation of my bakes during a Community Bake


I am trying to use a Table of Contents for my BLOG. Links to blogged bakes will be posted to this page. I plan to post a link to this page on all BLOG bakes, experiments, tips, Community Bakes, etc..


alfanso's picture

Both dabrownman and dmsnyder periodically post a table of contents for their blog entries.  dbm usually once annually and David on whichever occasions he dang well decides to.  You may wish to follow that kind of routine.

And don't forget that a lot of your forum posts can be linked to as well to give your TOC some history before this week.

DanAyo's picture

Thanks for the ideas. 

Danni3ll3's picture

of doing a table of contents or do I have to copy and post each link from each blog post? I find Dab’s annual table of contents super useful. 

alfanso's picture

is that it's just a copy/paste function.  That also can be done with comments within blog and forum entries.  We just can't isolate those to print off or save as PDFs on their own.

bottleny's picture

User can check other users' posts/blogs by clicking at their avatar pictures:

For instance (need to login), DanAyo (open in another tab/or window). You can see his blog list, bookmarks, and replies (comments on others' posts).

Using this link, and show all his blog with full contents.  Because it display all the contents, it's not easy to get a quick view on the topics of the blog entries.

I know dabrownman posts the blog links regularly (as new blog entries). However, it's still not easy to look up because, after a while, it will be covered other blog entries. You can only search through specific subject line.

I have an idea: Maintain all your blog links on ONE blog entries, instead of posting a new one. The author can organize his/her blog entries in different categories within this "table of content" blog entry. Others users can bookmark this "table of content" for easy access later.

The author can also bookmark his/her "table of content" blog entry, so that this can appear on his/her bookmarks. Besides, it's easier to update and organize for the author when there is only one table of content entry.

Just my two cents.'s picture

i just love the spices and creamy 'tongue' of the typical Indian sweet/ dessert. I want to attempt to capture this into a flavored sourdough bread. i prefer a rich spicy less dense crumb. Any suggestions, comments or recipes?  I've had great success with oat porridge bread as well as blue corn polenta breads and assume the porridge consistency of rice pudding (with consideration of hydration adjustments) might be able to work. 

help - Buzz

Ilya Flyamer's picture
Ilya Flyamer

I think the link to the Ciabatta CB is missing?

agres's picture


I thought I would find better whole wheat bread in recipes for  pain de compagnon. I did not, so I wandered in wilderness, until I found what we liked.

The flour is 99% organic hard red wheat and 1% organic rye, freshly stone ground. Fresh flour has more flavor. This whole grain flour, not high extraction flour.  I also temper the grain by adding 3% water a few days before milling bringing moisture content of grain up to ~14%. Tempering the grain lets it mill better, so it bakes better and it produces a flour with more flavor and aroma. 

The "levain" is 180 grams of dough pulled back from the last bake. It sits on the counter for an of hour, then in the refrigerator for 1 to 3 days.

500 gr or so of flour is autolyzed at 80 % hydration for an hour with 2% salt at 75F. The levain is kneaded in, then 4 stretch and folds at 15 minute intervals, the levain for the next bake is reserved to the fridge. Bulk ferment, coil folds/laminate, touch test, shape loaf, place in banneton, proof, touch test, then retard in fridge at least 8 hours. Bake at 420F with steam until it stands up, then stop steam. 

I know it seems like a lot of work, but, 100% whole wheat seems to want high hydration and a long ferment. They give moistness/mouth without oil and sweetness without sugar.  Whole grain is the only way I can find to get whole flavor.  And no yeast recipe would give me the great texture sourdough can yeild.  

Bakers want white flour because it is cheap, it keeps a long time, and it bakes up  into big loaves. Why do you want white flour? I want bread that fits the menu. I do not care how long the 'flour', keeps, because I mill flour as I need it. I want bread of good flavor and texture - I do not care how big the loaves are. Nobody walks away from my table hungry.

With a salted levain at only 80% hydration, I can bake every day or skip a few days by keeping the levain in the fridge. I can bake an 800 gram loaf or a pile of them. At the end of the meal they will not care how big the loaves are.