The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
Ramborambo555's picture

Inspired by another recipe I found on here, I prepared these loaves by hand using a mixture of FWSY and Hammelman's method,

Here's the formula

IngredientQuantity in Mix (g)Quantity in Levain(g)Total Quantity (g)Baker's %
Bread Flour45015060065.8
Total Flour725187.5912.5100.0
Total Mass12503001550 
Sea Salt250252.4
Granulated Onion5   
Poppy Seed10   


Starter was removed from the fridge then all but 30 grams was discarded

-This was fed 200 grams bread flour, 50 grams rye flour and 150 grams of water (60% hydration)

-the starter was allowed to ferment for 4 hours prior to addition to the Initial mix.

-Everything but the salt and the levain were mixed together and allowed to autolyze for 30 minutes

-salt and levain were folded in. 

-After mixing the dough was folded six times over a span of 2 hours (every 15 minutes)

-Bulk ferment at R.T. (about 75 F) for 12 hours

-The dough was shaped and placed in proofing baskets seam side up and 

-Cold ferment in the fridge for another 12 hours. 

-The bread was scored and baked (at 475) in a hot dutch oven for 30 minutes with the lid on and 20 minutes with the lid off.

Crumb was great and I love the color, the bread had a wonderful flavor, tasted like an onion bagel with a strong sourdough tang (likely due to the stiff starter and long fermentation).

lissybell's picture

Slack dough for sourdough bread

November 14, 2016 - 11:40am -- lissybell


So I baked some sourdough this weekend with my starter. The dough was very slack and did not really hold its shape during bulk fermantation and got kind of out of control. I did a shorter rise on the kichen counter. The bread turned out pretty good, although it just didn't taste very sour. A work in progress. I did make pancakes with my discard and they were wonderful!

adam0603's picture

French Flour

November 14, 2016 - 10:37am -- adam0603

I am a complete novice at baking and cooking, in general. My 5-yo daughter has significant problems (stomach aches, diarrhea, etc.) with many foods, including all US wheat products. However, like many others, we noticed that she could eat baguettes in France, Switzerland, and Italy all day long and suffer no problems. Full disclosure: If I did not see it with my own eyes, I would not believe this.


Anyhow, as a result of this, I have turned into a (horrible) amateur baker with French flours. Lots of questions:


offgridder's picture

Just another bread baking fanatic

November 14, 2016 - 9:55am -- offgridder

Hello, I'm looking forward to exploring this community of like-minded artisan bread bakers. I live very simply off the grid and recently built myself a cob oven. Baked my first loaf of whole wheat bread 45 years ago when my daughter was a baby and I wore flowers in my hair. I am still happily, fanatically, baking my own breads.

BeardedBaker's picture

Croissant flour choice

November 14, 2016 - 9:26am -- BeardedBaker

Hi All,


I am a baker in South Africa and have recently begun making my own croissants. In the above image i used an all purpose flour with around 11% protein content (it's a blend of 70% stoneground white and 30% Cake flours)

As you can see the crumb is still too dense. Am I using the correct flour? Are there any other South African bakers on this forum who have found a good quality flour to use in this country for croissants? Or is there anyone out there who can give me some advice on the image above and what I may be doing wrong?



KayDee1's picture

Talk to me about water, please?

November 14, 2016 - 8:06am -- KayDee1

I've read (and read, and read, and read) any number of things about the quality of the water used in the starter and in the bread itself.

Do NOT use tap water if it has chlorine. Is this true? I read that you can use it, if you leave it overnight on the counter to dissipate. 

Use filtered water. I have filtered water from my refrigerator, but not on my faucet. Is that sufficient?

Use bottled water. Cost prohibitive, although when making pizza dough, I do use a specific type of bottled water. 

thepianist's picture

Calculating Hydration Percentage

November 14, 2016 - 7:28am -- thepianist

Hi everyone,

I'm just trying to figure out how to calculate hydration percentages.

I have two examples I'd like to get feedback on to see if I'm doing it right.

First recipe is 1 c + 2 tbsp water, 1 tsp salt, 1 tsp sugar, 3.5 c flour, 1.5 tsp yeast.

The problem is, I've seen estimates for the weight of a cup of flour anywhere between 4.25 oz to 5 oz. With 5 oz, 3.5 cups is 17.5 oz (about 500 g right?).

If it's 4.25 oz, then it's 14.875 oz (420 g).

yozzause's picture



I kicked off with 100g of sour dough culture,100g w/m spelt , 100g bakers flour and 400g of water mixed to a batter and set aside  later I added 250g of bakers flour and mixed together with a spoon half an hour later added 10g of salt and soon after 10g of dry yeast again mixed together with a spoon and allowed to ferment after an hour a set of stretch and folds with oiled hands  and oil around the bowl. half an hour later another set of stretch and folds with oiled hands. half an hour later the dough was spread onto a baking sheet an spread out dotted with grape tomatoes, chopped garlic , white Rosemarie sprig chopped, salt pepper drizzled olive oil and small cubes of chedder and into the oven at  its highest temp before turning down to about 22o -230 to bake nice and crisp .

This was the wettest dough I have worked with but really just a different technique and a very satisfying result





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