The Fresh Loaf

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

Pre-baked bread

May 18, 2014 - 11:34pm -- coltuc

Is start to hear more and more about the pre-baked bread. From what I understood the bread is baked until the crust forms, cooled and keep in a cool place. When you want to consume it you finish baking it for about 10 minutes.

This pre-baked bread is already replacing the frozen dough. I see it as a new threat to eat good quality bread. Does this pre-baked bread keep the proprieties of good bread baked in the classic way? What do you know about this? What do you think?



Mebake's picture

I've finally jumped into the 36 hour sourdough bandwagon. I had some ripe Rye sour on hand, as I created a preferment out of a starter for no certain recipe  (Happens to me often), and decided to give the 36 hour sourdough a trial. With all the rave on TFL, I knew that the method will yield excellent bread.

The Recipe:

Generally, I’ve followed the procedures for the 36 hour sourdough, as written by Txfarmer but refrigerated rye sour after it has ripened for scheduling purposes, and added some flour to the final dough.  First, the bread flour and water were mixed and left to autolyse in the refrigerator overnight. Next day, I mixed the cold rye sour and the autolyse, added more rye flour , bread flour and some water and mixed the dough slowly by hand (I should have used a mixer, as the dough was very cold!). For the next 3 hours, I stretched and folded the dough 6 times every 30 minutes. The dough was then retarded in the refrigerator for 24 hours. Next day, I removed the dough from the fridge and let it stand covered at room temperature for 2 hours to remove the chill. It has risen considerably in the fridge (almost doubled). I dusted my work surface and divided the dough into a boule and a batard, and preshaped both into rough rounds. After a bench rest of 30 minutes, I shaped the rounds and placed them in floured proofing baskets.  After an hour and a half, I preheated my oven with baking stones in for one hour. The loaves were inverted onto a parchment paper lined peel, and loaded. I baked the loaves for 500 F / 250C for 15 minutes under steam, and 20 minutes at 400 F without steam.

I cut into the cooled loaves 2 hours later, as my young son demanded some sourdough bread. I was delighted yet amazed at how he consumed the slice I gave to him: he started by peeling the crust off and eating that first. By the end of the third slice, all that was left was a single shred of a soft inner crumb! If a 6 year old boy prefers an untoasted bread crust as against its softer interior, then the bread must be really good.

The flavor of the crust was nutty/sweet with very good caramel undertones. The crumb was soft, slightly moist, with clean custard like flavor and a slight sour. Thank you, Txfarmer.




v's sis's picture
v's sis

For the past year this site and my sister Varda, whom many of you know here as an experienced baker, have been teaching me to bake bread.  Varda lives 3000 miles away so the teaching has, obviously, not been hands-on.  But learning to bake bread, as I have learned, can only be hands-on.   The photo associated with my profile is my first and very sorry attempt at baking.  Varda said " baguettes are not for beginners".  Did I listen?  No.  I said (to myself)  "Come on, it is only flour, water, salt and yeast, how hard could it be?"   I had lived in France and I wanted baguettes.  I could imagine them coming from my oven.  I could taste them.  I could feel that crusty crust and that soft, airy interior.  I know my way around a kitchen.  I know my way around a lab bench and have made yeast do what I say.  Baking baguettes was something else all together.  So I regrouped.  Made a starter.  Started at what Varda said was the beginning. Pain au levain.  Made it a million times.  Made a million mistakes but learned from each one.  Kept asking Varda and reading Fresh Loaf to find out what I was doing wrong when I made hockey pucks, when the holes were too big or too small, when the loaves spread instead of sprang, when the tops burnt or the bottoms did or the insides were gummy, or when the score did not open.  Through it all, there were some  good loaves between the "food for the coyotes" as Varda says.  Then, I lost my starter when I went out of town and a good soul thought she was doing me a favor when she cleaned my fridge and got rid of that "weird cheese".  Made a new starter which was somehow much harder to get going the second time.  Made more loaves.  Started baking from Hamelman, FWSY, and Tartine.  Even made some decent baguettes.  Learned to use the poke test. Now, the good loaves outnumber the poor ones but every time I get cocky, the coyotes seem to get fed.  The loaf here is my first bake of the Tartine Country Loaf.  Made me feel cocky.  But really.  It took me 100 loaves to get to this point.   One can only learn by doing.  And being fearless.  And by feeding the coyotes.

WoodenSpoon's picture

  • 292g BF, 33%
  • 252g Whole Rye, 29%
  • 127g Pumpernickel, 15%
  • 119g WW, 13%
  • 180g Levain (10%flour 10%water)
  • 126g Cracked Rye, 14% (dry weight)
  • 78g Cracked Wheat, 9% (dry weight)
  • 17g Vital Wheat Gluten, 2%
  • 16g Salt, >2%
  • 624g water, 71%

I recently moved from North Carolina to Portland OR, and after three weeks of driving and feeding my sourdough culture in truck stop bathrooms, campground water fountains, old friends houses, new friends houses, parking lots and also a pretty hearty helping of straight up neglect I'v finally got the ole rascal back in shape, This is the second batch I have made since being in the glorious pacific northwest and the first batch I'v made since discovering that the Bob's Red Mill outlet store is ten miles down the road. If you have never been and happen to be in the area I strongly recommend it, Its a bulk bin paradise!

This really should of been baked in a pullman pan or something like one, but seeing as I don't have one I treated it almost as usual. My procedure is as follows.

  • 1 hour autolyse
  • During autolyse, scald/soak berries, Wring em out, rinse with cold water, wring em out again and repeat.
  • add salt and 2 minutes of slap and folds
  • rest
  • additional 2 or 3 minutes of slap and folds followed by a rest then a few more slap and folds
  • 1 or so hours of bulk fermentation at room temp
  • 16 hour proof in a 40 degree fridge
  • remove from fridge while oven preheats
  • bake at 550 for 2 minutes with steam, turn oven down to 465 for around 40 minutes, rotating/whatnot when needed
  • turn oven off and crack door and let the loaf dry out for five or so minutes
  • cool for 10+ hours

 This is one darn tasty loaf.

qoupons's picture

Italian Bread

May 18, 2014 - 4:04pm -- qoupons

Hi, I'm new to the board and started making Italian Rolls. And now like everyone else trying to make that pizza bread from Jimmy Buffs. They use to get it a Tobia's bakery which I heard is no long around. So who knows if will ever get it to taste like theirs. But I also do have a question. How do you keep the crust soft. It seems after they cool down they become hard and even if I use the rolls right away the bread breaks apart, can anyone recommend what I'm doing wrong. All help is appreciated.


golgi70's picture

I decided I'd fine tune my Sesame Wheat this week.  The previous results had notes saying "approved" so I didn't faddle much with the formula but I will increase the hydration next time as the seeds gobbled up some of the h20.  I may also see if ti benefits from a liquid levain opposed to stiff next go around.  

All the loaves were shaped and ready for an early morning  around 3pm.  So a good 12-15 cold final proof was set.  Then i woke up in the middle of the night to find my oven wasn't heating up.  Uh Oh.  Okay so i lose a batch and have to repair oven but how am I gonna get rid of all that dough?  Fortunately I made a call at 8 am on Saturday and my oven was fixed by 9 am  and baking started 8 hours late.  Too late to make the market but just in time to save the dough and find some friends to adopt the loaves for dinner.  So they ended up with nearly 24 hour cold proof and held up nicely.  A little extra acidity but the loaves were just great.  Thank you toasted sesame seeds.    This project started on Week 3 and then again on Week 12.  Since then I've fiddled further increasing the whole grain and seeds quite a bit.   



11% prefermented flour (70% White, 30% WW) 1:2:2 @ 66% hydration (8 hours)


Flour Compostition (42% Stone Ground Hard Red Winter Wheat, 2% Whole Rye, 56% Bread Flour (11.5%)

H20                                                   87% (This will go to 90% next time around)

Sesame Seeds Toasted                      20%   More raw seeds to roll the loaf in.

Sea Salt                                              2.5%  


Autolysed with levain for 1 hour.  Hold back 5% H20.

Add Seeds and most of held back h20 and sqeeze through to combine.  Add salt with remaining h20 and 

continue pincer/folding to develop some gluten and incorporate some air.  

Bulk 3 hours with 4 folds @ 30 minutes 

Divide, preshape, rest, shape and roll tops/sides in seeds  .   Retard 12-15 hours.  Bake.  


Now that I'm baking on Tuesday's for small donations/trades as well I opted to work my Spelt Country Bread from Week 19  At that time  I was using Whole Grain Spelt Flour but now I have Spelt I've milled.  I opted to put 10% whole grain in the levain and sift the remaining 15% to roughly 90% extraction. This is an excellent loaf and in the books as far as I'm concerned. 


Spelt Country 


Spelt Levain: 10% PF 100% whole grain spelt @ 66% hydration with 3 builds.  Final Build (3-4 hours)


total flour:  25% Spelt (15% sifted to 90% extraction for final dough), 2% Whole Rye, 73% Bread Flour (11.5% protein)

total h20:  79%  

Salt:  2%


Autolyse with levain 20 minutes holding back some water for the salt

Add salt with h20 and pince/fold until salt is well incorporated and dough has some strength (more will come with folds)

Bulk 3 hours with 4 folds @ 30 minutes.  

Divide, preshape, rest, shape  retard 8-12 hours


And for the Spelt Country




Jane Dough's picture

Reinhart's Multigrain Bread wet dough?

May 18, 2014 - 11:13am -- Jane Dough

I am waiting on the first proof for Reinhart's Multigrain Bread.  The dough is extremely high hydration.  I'm wondering if the grain blend I used held too much moisture.  I pre cooked Great Valley Ancient Grains and used six ounces.  But in retrospect a good percentage would be water content doing  it that way.  I'm wondering if I have pushed up the moisture content to a level that is much higher than intended.  

Any thoughtts or suggestions on the use of precook end vs dry multigrain additions?  

PetraR's picture

Happy with Bread:)

May 18, 2014 - 8:45am -- PetraR

I have not used my 100% hydration Wheat Starter for about 3 Month, I had him in the fridge, feeding him once a week 1:1:1.

The Wheat Starter is about 1 ½ year old.

I used the Rye Starter as I was following recipes from * The Weekend Bakery * online.

They use Rye Starter and do the 15 g of Rye Starter with small amounts of flour and Water to make a preferment the Night before baking.

Well, I got my Wheat Starter out of the fridge 3 days ago, put him in a much larger Jar, fed him so that I have 200g Starter which I fed 1:1:1 for about 3 days.


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