The Fresh Loaf

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

Ready for The New Year.  L'Shana Tova!

PY's picture

another from hamelman's Bread. I'm finally getting the hang of my oven temperature and the proofing. This is evident from the bloom that i never use to get! 

built my starter for 16 hours as i wasnt getting much action after 12 hours...and it suddenly got bubbly at 16th hour. Would have liked to retard for final proof but timing was off so it only sat in the fridge for 3 hours.

isand66's picture

      As I mentioned in my last post, I sprouted some whole wheat and rye and ground them in my mill a couple of weeks ago.  I wanted to make a mostly sprouted whole wheat bread since there is nothing like the flavor sprouted whole wheat imparts on a bread.

I added a little rye and some French Style flour from KAF to round out the bread and through in some cracked wheat as well.

The end result was a bread that had some great oven spring and a moderate crumb with a nice sour tang.  You can really taste the sprouted whole wheat and it tastes great....well at least to me and my taste testers Lexi and Max :).



Sprouted WW with Sprouted Rye (%)

Sprouted WW with Sprouted Rye (weights)

Download the BreadStorm File Here.


Levain Directions

Build 1: Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Build 2: Add the flour and water as indicated and mix thoroughly.  Let it sit at room temperature for 7-8 hours plus or minus until starter has peaked.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.






PlainPopcorn's picture

Hello from the Netherlands + baking powder issue

September 12, 2015 - 12:28pm -- PlainPopcorn

Hello, my name is Yvonne and I am from the Netherlands.

I'm not very experienced in baking, I'm more active in cookery.

But every so often one of these things happen:

-I've tried a bread product that is not available where I live and I wish to recreate it or

-store bought versions of a bread product (that is supposed to be tasty) don't taste right and I wish to make a tastier version.

so I get the baking itch and experiment until I get the desired result.

alfanso's picture

In a recent post David Snyder mentioned that his Hamelman pain au levain would qualify for a final four if he had only one bread he could make/eat.  I suggested a few other qualifiers, including his marvelous Gosselin baguettes with an SD twist added for good measure, not to mention good flavor!

As I hadn't made these for quite some time, I figured that it was high time to get my act in gear.  My issue is that a few months ago, I put aside my baguette obsession interest for my batard obsession interest.  What to do, what to do, what to do.  

I've now been deviating for quite a while by putting my own twist on most things baked around these parts.  Most recently by turning the Hamelman pain au levain from a batard into a baguette, an especially enticing thought in that I couldn't find any prior reference on TFL of it having been done before.  So this time I decided to turn the SD Gosselin baguette into a batard, also no reference to this switcheroo existing on TFL either.  However, being somewhat indecisive about this scheme, I just hedged my bets and did both in the same bake.

I rescaled the whole operation for ~1500g , figuring two ~500g batards and two ~250g baguettes.  And everything went dandy with minor exceptions, all pointing to the same culprit. The batard on the left was the poster boy for all the mishaps.  It could have used better shaping, and although It received the same loving care and treatment as its brethren, when I removed the plastic bags covering the couche, the end of it was dried out as if the skin had been exposed to the air.  Hmm.  As we all should know, early mistakes are often magnified with each step down the production line.  Therefore it didn't score as well, and didn't act the same during the steaming portion.  Indeed, when all was said and done, the dry area looks it on the baked batard, and the bloom was just a bit weird on that one batard.

 Both batards reacted with an incredible bloom and grigne, like something out of a sci-fi B-movie from the 50s.  Or maybe from one of my goofy 3rd grade science projects.

Changes I made to David Snyder's formula and process:

  • The obvious – batards as well as baguettes.
  • I use my own stiffer than liquid levain rather than his SJSD liquid levain formula.
  • No overnight retard after the initial mix – a mere 5 hours is all I gave it.
  • After the bulk fermentation it went into the refrigerator for ~90 minutes before the divide and shape phase.
  • Then retarded overnight on a couche.  Total retard time at this step was 10 hours.
  • Scored and baked directly out of the refrigerator.

Dry area in upper left batard.

Steam released and bread rotated.  The Blob-like explosion on the batards is already evident.



And just for comparison, here is a shot of the Levain Gosselins from last year...


Crumb shot added.  This is from the Frankenstein batard, as the other was a give-away.  Not as open as the pure larger baguettes made last year, but to a large extent other than the being able to get a larger holed crumb, it really doesn't matter that much to me.  As long as the crumb isn't tight and wet.


fusan's picture

Very dense and heavy crumb

September 12, 2015 - 6:34am -- fusan

Todays bake...

The crumb is very dense... somewere and quiet airy elsewere. It didnt really pop in the oven (as can be seen from the lack of stretch on the scoring). The crust is very thin, crispy and tastes pretty good. The crumb also tastes nice but I was hoping for a good ovenspring and an air'y moist crumb... and bigger breads.


The recipe

360g Levain

760g Wheat Breadflour

50g Coarse Speltfour


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