The Fresh Loaf

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

100% Sourdough baguette

October 16, 2014 - 4:33pm -- MJ Sourdough


I wanted to share my most recent %100 sourdough baguette (no poolish & no yeast). I was able to get the open crumb baguettes are known for and a crispy, light crust as well. I used an interesting method which involved using 1/3 of the flour and water for a long autolyse. Plus i added small amount of my homemade malted rye powder.

Let me know what you all  think. I can share my method if anyone is interested


MJ Sourdough

dabrownman's picture

These buns are made with the same flour, YW levain and SD levain as tomorrow’s Version 3 of the apricot, seed and nut bread without the fruit, nut and seed add ins and using milk for the dough liquid, an egg and some butter.


It came in at 45% whole grains and 80% hydration.  The 4 hamburger and 4 sausage buns were egg washed twice with the poppy and sesame seed sprinkled on in between the two.


We followed our recent regimen of making the two levains with long retards for both, a 1 hour autolyse for the dough liquid and dough flour with the salt sprinkled on top.  We did the 3 sets each of slap and folds and stretch and folds over 20 minute intervals and then shaped the dough before retarding it in the fridge for 18 hours.


We warmed them on the counter for 2 hours applied the egg wash and seeds and backed them in BOB at 375 F - convection for 24 minutes rotating them 180 degrees once after 8 minutes and then twice 90 degrees and 180 degrees the next 4 minutes. 


These rolls browned up nicely and were very open and moist on the inside.  I can’t wait to have them for our planned hamburger and sausage dinner tonight.  Lucy thinks she is getting this bun thing down pretty well and can now better compete with her Long Island cohorts who are masters at the bun thing.




Yeast Water & RyeSD Levain

Build 1

Build 2



7 Week Retarded Rye Starter





AP Flour





MG 14% Extraction





Cherry YW & Water (RyeSD)















Levain Totals















Levain Hydration





Levain % of Total Flour










Dough Flour





86% Extraction Multigrain





KA Bread Flour





Total Dough Flour

























Dough Hydration





Total Flour w/ Starter





Liquid w/ Starter










Hydration with Starter





Total Weight





Whole Grain %










Total Hydration w/ Starter & Adds










Add Ins










Egg (1 large)





Total Add Ins










11 whole grain mix is: rye, wheat, barley, Sonoran White, Kamut,

oats, spelt, buckwheat, einkorn, Hayden Farro and Desert Durum.




AbeNW11's picture

Bulk Fermentation?

October 16, 2014 - 3:38pm -- AbeNW11

The Recipe...

[1:2:3 method] 

100g rye starter @ 100% hydration 

200g water

300g flour (100g strong white wheat + 200g whole spelt)

6g salt 


Mixed the dough at 9pm. Incorporated salt at 9.45pm. Been doing stretch and folds and have done about 5 so far. 

Would like to continue with the bulk fermention now at room temperature till 9am tomorrow. Then de-gas and shape into banneton for final proofing in the fridge (till I'm ready to bake probably tomorrow afternoon). 

Mini Oven's picture
Mini Oven

The No Stir Sourdough Starter

This last week I started a vigorous rye starter by simply pouring water over rye flour and leaving it alone, covering it.  No stir, no mixing, just stand alone at 75°F and watch.  

This time I want to avoid, skip over the stinky bacterial population growth in the starter so I'm pouring sauerkraut juice over flour to see what happens.  Same 74°F to 75°F  temperature.    


  1. Spoon rye flour into clean tall narrow jar.   About one inch or 2.5 to 3 cm. deep.  (I used 30g Rogers whole rye flour)
  2. Pour strained sauerkraut juice gently over the flour.  Should make a top layer of about half an inch or 1.5cm deep.    (I used 40g strained Bick's Wine Sauerkraut)   Do not stir.
  3. Mark the level, time and date with a permanent marker pen.  Cover loosely with lid or plastic wrap and loose rubber band. 
  4. Stand in warm spot 75°F (23.8°C)  out of drafts and danger.  Do nothing but observe but this includes daily removal of cover and noting aromas before recovering.  

That is it.   Just for information my culture growing glass is about 2" in diameter, 5" tall and weighs 178g empty.  The sauerkraut contains sodium as well as vitamin C, wine and sulphites.  The last of which may or may not interfere with yeast activation.  It is not raw sauerkraut juice which might be preferable.  When the starter takes on a beer aroma, it will be fed more flour.

Anyone wishing to participate is welcome.  

Options might include other flours, other sauerkraut juices, other temperatures.  As sauerkraut is fermented around 60°F it might be interesting if a 60°F sourdough starter could be developed (might take more time?)

dabrownman's picture

This pizza dough is made from cherry YW but after letting the YW levain made from 40 g each of YW and AP flour ferment for 4 hours a 2nd stage of 25 g each of AP flour and Water was added.  After it had doubled in volume we put it in the fridge for 24 hours.


 The dough really rose in thefridge during the retard.  Right is the dough after deflating, just  before dividing.

When we took it out the nest day to mix it with the AP dough flour and water we added a pinch of instant yeast to the mix.  The dough flour was 240 g of AP and the water added was 145 g with 2% salt.   This made the dough 69% hydration.


After 3 sets of slap and folds and 3 sets of stretch and folds all on 15 minute intervals we bulk retarded the dough for 24 hours.  It easily doubled in the fridge.  We took it out of the fridge 3 hours before ewe wanted to use it and immediately divided it in half in roughly 257 g pieces for two medium individual pies.


Pie 2.

Thus dough was very good to work with – extensible yet strong.  Once the pies were hand formed we brushed on some sun dried tomato, rosemary and garlic infused olive oil and lightly covered the pie with some pizza sauce.  Once the mozzarella went on then came the hot Italian sausage, red pepper, red onion and crimini mushrooms.


Looks better with fresh basil on it:-)

Then came the ricotta cheese that was fortified with pecorino Romano, an egg and s hefty amount of black pepper.  The ricotta was lightly covered with some more mozzarella and pecorino before sliding it and the parchment paper onto the bottom stone into BOB’s (Big Old Betsy) 550 F preheated maw.  These pizzas had fewer toppings and mire cheese than out usual.


The first pie was baked without convection fan for 10 minutes and the 2nd pie was baked with convection fan for 8 minutes.  Both pies baked up about the same, not as bold as our usual though.  Both were nice and thin and very tasty.  The crust was very similar to our favorite poolish Focaccia Romana  we like the best but the ricotta and lack of pepperoni made for a very different tasting pizza – we liked it and there was plenty left over for freezing.


And don't forget the salad that goes so well with any meal including pizza!

 The other difference in the two was that the 2nd one was garnished with fresh basil.  This was a big baking week for us with pizza on Wednesday, MG Rolls on Thursday and the version 3 of our MG 50% whole grain YW / Sourdough with Apricots, seeds and nuts,  That has slightly different grains and amounts of levain.


We are hoping to notice a change in bread because the home milled flour portion was not aged for 3 weeks before using it.  Week 2 was actually better than week one and we will see what week 3 looks like.



gmagmabaking2's picture

We 3 gmas made Pumpernickel Bread

October 16, 2014 - 10:32am -- gmagmabaking2

again, we baked from Baking with JuliaThis week we tried our hand at her Pumpernickel bread recipe, with chocolate and espresso powder... the formula works out to being almost 50% Rye... Medium Rye flour and wheat flour used 3.5 to 6 ratio.

We had fun... and the ingredient list was interesting, we got to make some prune lekvar to get ready, and added yogurt. Surprisingly very little sugar, just a pinch to get the yeast going...lots of yeast... in two loaves 5 1/2 teaspoons.

Mebake's picture

For October ARTE market, I baked 3 types of bread: Flaxseed Rye , Rye pain au levain, and the popular Roasted garlic bread. I baked a total of 20 loaves, 500 gr each 3 days prior to the Market day.

The footfall at the mall was quite decent in October, but my table was cast to a far corner, so I did not sell out as fast. I had a French visitor who worked in an Artisan bakery in India, and was quite amazed at the fact that such bread could be baked in a home oven. I, of course, explained to her that it was possible with steam and stone, and owed my success to TFL. Another visitor came by , and expressed a keen interest in my bread, when told that it contains no added yeast and that it is naturally fermented. She picked up 4 loaves for her sister, who suffers a yeast allergy of some sort. The roasted garlic bread sold FAST, as expected, followed by the rye pain au levain, and lastly the flaxseed.

I have noticed how chewy and slightly hard my breads were, especially those baked 3 days before the market, which was disappointing. The crumb of the Rye pain au levain would stale faster than I'd like, and so baking all bread in the preceding night will resolve the freshness problem, but that requires a larger capacity oven which I don't own, yet.  Freezing needs space too. 


at the end of the day, all bread was sold and despite the increase in the table rental fees, I managed to break even with a few $$ to spare :)


Salilah's picture

Looking for Community Baker in Cambridge, UK

October 16, 2014 - 2:31am -- Salilah

There is a possible opportunity for a Community Baker for a bakery in Cambridge, UK

CamBake (group) and Transitions UK (group) are bidding for a bakery in north Cambridge, and we will need a capable and skilled baker to lead the baking (with support from volunteers).  We only have a few weeks to submit the bid, so if you are interested, please get in touch ASAP!


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