The Fresh Loaf

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

This one is 28% whole sprouted grains consisting of equal parts red and white wheat, rye, spelt, Kamut, oat and einkorn.  It has a 10% pre-fermented bran and high extraction 7 sprouted grain, 100% hydration  levain made with 15 g of NMNF rye starter retarded for 1 week.The levain was retarded overnight after it doubled.  We did a 1 hour autolyse with the PH sea salt sprinkled on top and enough water that brought the overall hydration to 75%.  The dough flour was half LaFama and half High Gluten from the bins at Smart and Final.We did 3 sets of slap and folds of 25, 8 and 4 slaps on 1 hour increments and 1 set of stretch and folds to shape the dough right before we plopped it into a rice floured basket.  We slashed it hopscotch style, spritzed it (something we never do) and placed it into a 450 F CI Combo Cooker for 20 minutes of steam and then we baked it 16 minutes lid off at 425 F until it reached 208 F on the inside.It bloomed sprang and browned well enough but we will have to wait on the crumb till tomorrow morning.The crumb is soft. moist and open - just what you want from a white SFSD style bread - plus it tastes great too with that extra bit of tang to go with the sour.  We eat a lot of cornbread with corn and Jalapenos.  Yummy!
MontBaybaker's picture

Flour & bakeries in Utah and Oregon?

April 6, 2018 - 6:04pm -- MontBaybaker

My daughter & son-in-law are moving to the Salt Lake City area.  Now we have another state to visit and learn about.  Any recommendations for bakeries (road fuel) and and locally grown flour/grain between central California and Utah?  We'll go at least twice this year (frst grandchild is due in September).  The RV has lots of storage between the fridge/freezer & ice chests, so keeping 50-70 lb. cool would be no problem.

Westgate Farmers Market's picture

Columbus OH Farmers Market seeks baker!

April 6, 2018 - 5:00pm -- Westgate Farmer...

Hi there!

We’re a 3-year-old Farmers Market located on the west side of Columbus. We’re actively looking for a bread baker for the markets, as we’ve had a lot of demand, and not a ton of luck finding someone to fill the slot! We figured, why not ask here! 

To learn more about the market, feel free to check out our site at

We’d love to hear from anybody who is interested, or if anyone knows someone who might be!

Hanzosbm's picture

School me on cold fermentation

April 6, 2018 - 3:06pm -- Hanzosbm

I understand the idea behind retarding a dough in the fridge, but my question is with timing.  Do you let the dough proof first and then refrigerate?  Do you refrigerate it and then let it come up to temp and proof as it does so?  What about baking after a bulk fermentation; do you go straight from the cooler to the oven?  Do you let it sit out to come up to room temp?  If so, for how long?

I definitely see the benefit (not only in terms of flavor but also in dealing with a busy schedule) but I just don't fully understand the mechanics of it all.


alfanso's picture

Hamelman Golden Raisin Bread, alfanso style.  With no evidence posted of this being made as baguettes, well, that opened the door for me with a welcome mat.

At 69% hydration these are way too dry to French Fold.  The oatmeal flakes and WW work in tandem to ensure that.  By adding a few teaspoons of water over the course of kneading, the dough became (barely) more manageable and I probably raised the hydration to about 71%.  Rye was used instead of the designated white flour for the 125% levain, and I gave the mix a 10 minute hydrating rest period before adding salt and moving on to the hand mixing.

The IDY was cut from 0.37% to 0.27% as these were destined to be retarded overnight instead of the prescribed straight linear bulk rise-divide & shape-proof-bake cycle.  And I probably could have eliminated the IDY totally.

The bulk rise was cut down from 2 hours to 1.5 hours with two folds instead of the published one.  I added the fruit at the first letter fold.

These took just about no flour on the couche, shed a fair amount of water, but released from the couche with delightful ease.

Quite a dense crumb on the baguette despite the oven spring and modest grigne.  However, the taste was completely ordinary, and other than to boast that I made a bread with oatmeal, I really don't see returning to these again anytime soon.  In fairness, there is nothing wrong with them and they make a fine toast.  There just doesn't seem to be quite enough right with them.

My second opportunity to make a Ziggy style batard (Ziggy is our own Abel Sierra's designation for this scoring), and I find it so easy using a straight ceramic blade and a lot of fun seeing it open.  comparison of the first and second Ziggy...


425g x 2 baguettes / long batards

725g x 1 Ziggy.

rhwendt's picture

Mouse holes

April 6, 2018 - 5:53am -- rhwendt

Ive been trying to make sourdough for the past week or so. The first one I made was a pancake (almost no oven spring) because I didn't shape it correctly after the bulk fermentation.

Anyway this time I shaped it nice, the oven spring looked good. It tasted alot more chewy than the last time ( I used king arthur bread flour instead of generic all purpose ) However it has huge holes in the loaf. I'm not really sure what the cause is??

Looks good :)

Nice oven spring :)

not.a.crumb.left's picture

Kamut/Khorasan Wholegrain bread...any other recipe recommendations?

April 6, 2018 - 3:25am -- not.a.crumb.left

I tried a Kamut/Khorasan recipe yesterday with 300g white bread flour and 200g Kamut Wholegrain bread. I researched some of the recipes and was weary of the elasticity that people mentioned and explains the amount of Kamut which I may up to more as I get more confident.

This flour is water hungry and hydration was 75%..ish.....I added more water in the bulk container when I saw after Rubaud how 'firmish' the dough was and 75g  levain (100% hydration).

sallam's picture

using dough residue instead of starters

April 6, 2018 - 12:08am -- sallam

In Egypt, farmers' wives traditionally don't use yeast in their dough. They just leave the dough residue without washing up the bowl, to dry in the air, then a day before next bake, they wash it with warm water and mix it with the new dough ingredients. No yeast or starter involved. They only use a starter the first time, or borrow a piece of dough from a neighbor, then keep recycling the dried dough residue for years.


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