The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
Lechem's picture

Borodinsky recipe scald question

May 13, 2017 - 10:27am -- Lechem

About to do the starter build and scald. Seem to remember a discussion about whether the coriander goes into the scald or the final dough. Which is the most authentic method? 

So I bought some crystal rye malt as a close second to red rye malt. After grinding some, and inhaling a lung full, it does look like a very close substitute. The aroma really comes out when ground. Looking forward to baking some Borodinsky bread with the closest authentic ingredients to date. Up till now I've been using barley malt. Very nice results but not the same. 

yozzause's picture

Mothers day here in Australia tomorrow  so I made a batch of dinner rolls by request from my daughter for tomorrow's celebration. I know its not mothers day  all over, and my mum used to think it was great as she lived in England and ended up having two mothers days. Sadly she is no longer with us, but I do have a super mother in law so to her  and  any of the Aussie mums  out there I do hope you enjoy your very special day.




BreadMakesPatrick's picture

Crumb Query

May 13, 2017 - 4:08am -- BreadMakesPatrick

Hi All,

I've been working my way through Flour, Water, Salt, Yeast for a while now and have become pretty familiar with a lot of the recipes. I've started experimenting with different flour blends, hydratations and ideas but a common thread I've found throughout my loaves is that the crumb is never as open in the middle as is it at the edges. Often the first couple of slices have a really exciting open crumb but towards the middle it becomes full of only fairly small holes (not tiny, but significantly reduced from the outer edges). 

Flour.ish.en's picture

I’ve been experimenting with sprouted whole wheat flour (KA flour, not the home milled varieties) wondering what’s the upper limit I can deploy, without compromising the decent open crumb texture. Started with 30% and then increased it to 50%, a few days ago. Mistakenly I put in 100 grams more water than intended. I had no choice but to add a little more sprouted flour. Unfortunately, at the stage after autolyze, the dough won’t be agreeable with that much more flour. Gritted my teeth and, reluctantly, I had to deal with a much wetter dough than I’m comfortable with.

Well, those are the situations, until you are tested, you don’t know how far you can go beyond the usual boundary, real or imagined. Can’t believe even bread making is a mental thing. Didn’t think I can handle a wetter dough than 80% for hearth breads. A siren would go off at that marker, screaming danger! I just don’t go there.

To my surprise, the finished loaf was much more open than the 30% sprouted bread I made and posted recently. See the side by side crumb comparison in the last image. (30% on the left and 50% on the right.) More pictures of the 30% are shown here:

The major factor was none other than the hydration level. No doubt, there were differences between the two bakes: flaxseeds addition to the 50%, preferment amount, autolyze duration, cold retard. They were not meant to be controlled experiments. To me, the key contributing factor to the better outcome of the 50% sprouted bread has to be the higher hydration, 84% vs. 65%.

This was a breakthrough for me, but just with the bread: I no longer fear a high-hydration dough. It’ll take me to some underexplored and rewarding territories, I am convinced.

I made pear and goat cheese crostini with the bread. If you need an idea what to make for mom as part of a breakfast or lunch spread on Mother’s Day, consider making this crostini. The sweet smoky flavor of the grilled pear and the creaminess of the goat cheese is a winning combination. There is no better way to show off the bread you’ve labored for a long time to perfect.




leslieruf's picture

This is my first attempt at this which is similar to one which my swiss sister-in-law used to make.  The recipe came from and is in german. I used IDY instead of fresh. 

Using my old Kenwood I. ixed together 300 g flout, 0.5 tspn salt, 40g sugar and 6 g IDY. my yeast is perhaps getting a bit old so I put a bit more than calculated amount.  Added melted 40 g butter. 150 ml warm milk and kneaded until dough was smooth and a windowpane was possible. left to double at room temp 21°c until doubled.  recipe called for dough to be rolled into a rectangle 42 x 55 cm but I could only get to 35 x 55.  spread 4 spoons apricot jam over dough then a mixture of 200 g coarse ground skinned almonds, 5 dspn sugar, 1 large grated peeled apple, zest and juice from half a lemon and half an orange,  cut dough into 3 pieces and Roll up dough. cut into 5 cm lengths and place in round cake tin. bake at 180°c for 50 minutes. glaze with lemon icing when still very warm.  enjoy.  

I took it out with me and it was gone in a flash. will definitely make this again.  I don't have much experience with sweet breads so this was a fun experiment.

Alan.H's picture

A long time ago, before I had ever baked so much as a crumb I had a sudden urge to make a loaf of bread, so equipped with the unshakeable confidence of the totally inexperienced, I bought a pack of whole-wheat flour. I read the instructions on the paper bag and followed them meticulously and baked a .................brick!

It wasn't a total failure though.  As members of this community know, in baking there can be many disappointments but very few truly inedible disasters.. This brick could, in polite company be called a hearty eat and it was certainly tasty and my family actually loved it and asked for more. So for a while I carried on producing what became affectionately known as "Al's bricks". By this time the bug had bitten and I started on the long process of learning more about bread making and developing some skills and knowledge.

I did though miss the flavour of  100% wholewheat bread as did  my family so I was really pleased to come across Maurizio's "100% wholewheat sourdough" in his "Perfect Loaf" website  in which amongst other things he tackles the main problem of using 100% wholewheat, that of the bran damaging the gluten structure. He separates the bran from the flour and softens it with boiling water followed by a lengthy autolyse before adding it back again at a later stage. So thought I would have a go and this is the result.



I am quite pleased with this first attempt and hope to be able to get a slightly more open crumb next time. So thank you Maurizio for opening this door for me although I would guess that my family will still prefer the "bricks".

By the way, in order to get a bit more rise and less width in my bread I often use this useful trick, placing an appropriately sized cake tin without its base inside the dutch oven. It probably only works if the dough is proofed in and stays in a baking parchment lining when it is lifted into the dutch oven.


Combo64's picture

Tartine bread Gummy Doughy and under baked.

May 12, 2017 - 7:53am -- Combo64

Has anyone experienced tartine bread coming out Gummy and doughy?

I use a fan forced oven and combo cooker. I baked at 235c fan forced for 25 mins, removed lid and the loaf was quite pale.

I baked for a further 25 mins.


The results are this.

(Sorry for external links to images but cant seem to upload here)


What temps do you guys bake on for a fan forced oven?



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