The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


trailrunner's picture

Nice easy very minimal hands on bread. 200g/400g/600g. The levain was built from leftovers after the lovely date pecan bake and 100 g of apple YW was used directly into the 400g of liquid along with 30g yogurt and 30g of honey. Two sets of lamination folds at 30 min apart and a bulk ferment for a couple hours cause I got busy and forgot! It tripled! Yikes. Quickly shaped and retarded. Again due to stuff it sat till supper time the next day . Baked the usual graniteware roaster 10 min covered 500 degrees, 5 min covered at 465 then 20 min uncovered. Unsurprisingly not a huge spring but the crumb is lovely  and creamy and very well developed subtle flavor profile. 

trailrunner's picture

and ramacinata semolina. Ordered both flours. Amazing quality. The pasta is like yellow velvet. Helps that we had local double yolk eggs. Served with a pasta Fresca sauce. Fresh local tomatoes, caper berries chopped, my preserved Meyer Lemons diced, pancetta , a squeeze of anchovy paste, EVOO fresh basil and Parmesan grated on top. Toasted SD. 



copynumbervariant's picture

I bought a banneton because dough kept sticking to the floured cloth I was lining a bowl with. I've made two loaves with it and it hasn't stuck yet. The first was a 1 kg 30% whole wheat loaf, which I scored too shallowly to get the dramatic relief of my previous 1 kg loaf. It has the most even crumb of the sourdough loaves I've made. My loaves always have a dense area in the bottom middle. Probably that's where I'm pinching everything together when I'm shaping the boule, and popping all the bubbles from bulk fermentation.

After looking at so many graphs of growth vs temperature of sourdough yeast and lactobacteria I started to believe they were real, I've decided that room temperature fermentation is both easier and more delicious. I'm not really looking for much sourness. As an experiment I made enough dough for two loaves. One I bulk fermented in the fridge for three days, and proofed at room temperature, and the other I bulk fermented at room temperature and proofed in the fridge. The latter came out much better than the former, possibly because three days wasn't long enough in my cold fridge. Both turned out more sour than using room temperature for all stages. Cold proofing seems like a good way to manage your schedule to bake first thing in the morning, though. I'd rather bake at night and wake up to bread that has fully cooled.

I made two peach pies, one using this no-cutting-butter-into-flour recipe, and then because the crust had such short walls, I used the usual method. Except I forgot that all crust shrink, so both pies were quite shallow. The first filling was thickened with flour, and the second with roux. I couldn't really tell a difference in taste, to be honest. The roux pie had a better consistency, probably just because I used enough peaches to fill the crust. The green bits are basil, which I like in theory, but in practice I'd rather just have a little cinnamon in a peach pie.

The last experiment was using a blender to grind wheat berries that had been soaked in hot water, and using the resulting sludge in a loaf of bread. I had imagined the blender would create a fairly fine batter, but it made an uneven mixture of nearly cracked-wheat size chunks, and particles possibly fine enough to be flour. I think this was due to 1) too much water, 2) wheat berries being too tough even after soaking in boiling water for three hours, and 3) a not very effective blender. The resulting bread tasted great, though. Next time I'll try bulgur with less water in the blender.

not.a.crumb.left's picture

I had to squeeze in another bake before visiting family in Germany  and as they normally just see photos I wanted to take a loaf with me. I also came across some white spelt from Doves Farm rather than the usual WW spelt and the dough felt much softer.....

Inspired by Ru's scoring I gave a pattern a go for the first time!

The square scoring turned the other loaf into a spaceship....

dabrownman's picture

We had not made pizza in some time and it had been way longer since we had made YW/SD combo levain for the dough and even longer since we made it on the gas grill but it is summer and there is no way we are heating up the kitchen  to ramming speed for a couple of hours.

The recipe is easy enough.  9% pre-fermented KA bread fkour levain using 2.2% NMNF starter and YW for the liquid – in our case half FIG and half apple YW.  The dough flour is half LAFama AP and half KA bread flour at 70% overall hydration and 2% PH sea salt.  We added re-hydrated dried rosemary and sun dried tomatoes both chopped medium.  We did not put in any shopped garlic like we normally do for some reason.


Once the levain had tripled we added it to the 20 minute autolyse that had the salt sprinkled on top and then mixed it with a spoon before doing 40 slap and folds.  We then did 2 mores sets of 20 slap and folds and 2 sets of double Sleeping Ferret folds all on 30 minute intervals adding in the rosemary and sun dried tomatoes during the first set of 20 slaps.


We then let it rest for an hour in an oiled SS bowl for an hour before going into the fridge for a 13 hour retard.   Take it out 4 hours before you want to make pies and leave it in the counter for an hour before dividing into, in our case (3) 250 g pies. Shaping into a boule and putting them back into the bowl oiled up a bit so they don’t stick together as they rise over the next 3 hours.


These make large 14”pies which is the largest that will fit on our round stone.  With the 3 hour proof the dough was strong yet very extensible and they formed nice very thin crusts that didn’t tear even with the add ins.  I transfer them to a wood peel that had flour rubbed into it and corn meal for the ball bearings so it will slide off easily before we put the toppings on.


These 3 pizzas were the same in most ways.  DaBrownman’s spicy sauce goes down and spread thinly first, followed by 75 g each of fresh whole mozzarella and part skim mozzarella. Then the chopped smoked onions and crimini onions go down.


The first pie had smoked hot Italian sausage on it, the 2nd one had Guisto’s, a large, thin pepperoni from Whole Foods and a great pepperoni, the 3rd was our version of margarita even though it had smoked veggies on it.  Then we showered each pie with real grated Parmesan.


The margarita had basil leaves dropped on the pie after it came out and all the pies got some additional Parmesan as well.  The grill is the best way to make pizza around here because we can get it up to 650 F with the 4 burners on and the pies take 5 minute to bake on the hot stone instead of the 8 they take in the 550 F oven.


That is a big slice with no bend and no fold - crisp like a potato chip!

These pies came out super crisp and the crust crunched like potato chips – just the way it should be.  The pepperoni was the best in my book because the meat was thin enough to crisp up and it was delicious.  The margarita was second favorite with he hot Italian smoked sausage bringing up the rear - but it was still great.



Sadly my daughter was in surgery until after midnight and missed it.  M y wife and I could only eat 10 of the 24 slices and the remainder hit the freezer for left overs.   After slicing, we have learned to keep then on raised cooling racks so that they stay crisp as opposed to leaving them on a plate where they get soft.  

And Lucy has this thing about salad with ever dinner too!  This one is peach, blueberry, shaved Parmesan, carrot, red pepper, crimini mushroom, green onion, cucumber and tomato slices

Elsie_iu's picture

Although I’ve been to South Korea before, I haven’t learnt of Gyeran-ppang, a popular kind of Korean Street food, until I came across its picture a week ago. Being a soft sponge cake with a molten egg in the centre, what’s not to love?

Fancified YW Gyeran-ppang계란빵 (Korean Egg Bread)

Inspired by Maangchi from


Total flour:

60g      100%      Freshly milled red whole wheat flour


For leaven:

20g      33.3%      Yeast water

20g      33.3%      Flour from total flour


For batter:

40g      66.7%       Flour from total flour

~60g     100%       1 large whole egg

40g      66.7%       Whey

40g      66.7%       Leaven

6g           10%       Diastatic barley malt

0.6g          1%       Salt



-g              -%       3 large whole eggs, cold from fridge

5g         8.3%       Freshly shredded Parmesan


Combine all leaven ingredients and let sit until doubled, around 5 hours.

Mix together the batter ingredients and ferment for 3 hours. Divide the batter among 3 oiled ramekins. Retard for 10 hours.

Preheat the oven at 200°C/392°F. Remove the ramekins from the fridge. Crack an egg into each ramekin then sprinkle the Parmesan on the edge. Bake for 15 minutes for molten yolks. Let cool for 5 minutes before serving.

I made my first yeast water starter with dried dates a week ago, which was then fed with raisins. To try it out, these cakes were leavened purely with yeast water.

Whey was used instead of water or milk to keep the bread light and moist, in the absence of butter and oil. The bread is spongy and springy with a slight chew so don’t expect a chiffon cake texture out of it.

Unlike the authentic version, the sponge cake at the bottom isn’t merely an edible container for the egg, which often gets all the attention. It is a real star on its own. Since there’s no butter to district you, the richness of the egg, and the sweetness and maltiness of red wheat and barley malt truly come through. The Parmesan added the savory factor that brought the bread to another level.



Durum is another grain I’ve long wanted to work with other than kamut. Since the two grains share similar yellow colour, I was curious in knowing whether their taste resembles each others as well. As durum is most commonly used in pasta making, the components of this bread are some of my favorite pasta ingredients.   

50% Durum Italian Pasta SD with 25% Sprouted Durum


Dough flour (all freshly milled):

150g      50%       Whole white wheat flour

75g        25%       Sprouted durum flour

75g        25%       Whole durum flour


For leaven:

10g       3.3%       Starter

45g        15%       Bran sifted out from dough flour

45g        15%       Whey


For dough:

255g      85%       Dough flour excluding bran for leaven

177g      59%       Water

60g        20%       Whey

100g   33.3%       Leaven

6g            2%       Freshly grated Parmesen

9g            3%       Vital wheat gluten

3g         1.5%       Salt



45g       15%       Caramelized brussel sprouts, cut into one eighths

15g         5%       Toasted pine nuts



305g      100%        Whole grain

287g      94.1%       Total hydration


Sift out the coarse bran from the dough flour, reserve 45g for leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 4 hours.

Roughly combine all dough ingredients except for the salt, leaven, and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 15 minutes. Fold in the add-ins then ferment for 2 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 12 hours.

Preheat the oven at 250°C/482°F.

Score and spritz the dough then bake directly from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

The dough was noticeably stiff but I held onto adding more water. This was because lower hydration is usually chosen for dough composed primarily of durum according to my observation. However, it happened to be a mistake, as evidenced by the closed crumb.

Not too surprisingly, durum has a flavour profile that reminds me of kamut. This bread is again, sweet and sourness is barely detectable. I was hesitant about putting brussel sprouts into bread but my worries were unnecessary: their sweetness and slight bitterness go really well with durum. Everything you can find on top of pizza would be nice in sourdough :)   



A gift loaf: pistachio dark chocolate 100% whole spelt SD

Blending raisins into red enchiladas sauce after taking Dabrownman’s suggestion

Using half of the sauce for this plate of crisped-homemade-corn-tortillas-topped udon

Cold soba noodles with garlicly sautéed summer veggies


Yippee's picture




I did not diligently fold the dough as Rus did during shaping...hence the crack???












 My first free-form "torpedo" - goes all the way to Arizona! 



 The loaf that stays at home was made with a mold, which restricted the length of the bread.  

A less elongated dough with the same weight = slightly taller loaf = more photogenic 






Learned a costly lesson in cooling rye bread...



One for me, one for you...check your 



Rus Brot's Bread Lighthouse Instructions 


GregH3000's picture

The recipe is from George Greenstein's Secrets of a Jewish Baker, but I'm using the starter from Silverton's Breads from the La Brea Bakery and omitting any commercial yeast. 

My brother usually won't eat my English Muffins, but I thought I would give it the old college try one more time; he is used to Old Bay brand, and is very picky about his muffins tasting just like them (he won't even eat Thomas').

I scanned a few recipes online for other tips, and one that I used was to bake the muffin for six minutes after the frying process, which seemed like a good idea since these came out so "Texas-sized".  Here is another image with a close up on the muffins: English muffins

alfanso's picture

Between a fair amount of time away from home and baking the same old reliable stuff, I haven't been much of a blogging presence around these parts lately.

On our last morning in Trieste last month, I stopped into the small Despar supermarket to check out their flour section and came across a flour called Tritordeum, which I had never heard of before.  Those in mainland Europe may be familiar with it as well as a few old-timers on TFL who may recall reading our Abel Sierra's few postings about this flour in 2014, including a posting for baguettes.

Tritordeum is a new hybrid grain, a cross between barley and durum, originally bred and cultivated in Spain (hence Abel's familiarity with it) and available mostly only in Spain and Italy and perhaps a few other European countries.  I picked up a 500g bag and slipped into my suitcase for the long ride home.

A single bag wasn't going to get me very far and, indeed, I used all 500g on this dough.  No room for do-overs, this was a one-shot deal for me.

Somewhat following Abel's outline, I changed around a few things.  Here is his writeup on his related YouTube entry.  Even for the non-Spanish speakers, the majority of this should be understandable:

  • Autólisis de 15 minutos. Amasar todos los ingredientes hasta conseguir una masa elástica pero no muy fina. Dejar reposar en bloque unas 2 horas en un lugar fresco. Doblar la masa una vez en medio de la fermentación en bloque. Formar con delicadeza. Fermentación final de una hora, aproximadamente. Hornear a alta temperatura con vapor, y bajar a 200 grados al cabo de unos minutos.

    Consejos a la hora de trabajar con tritordeum: no amasar en exceso. No sobrefermentar. Meter al horno cuando la masa aún esté joven. Horno caliente y con vapor.

I didn't have enough tritordeum @20% prefermented flour to also make the levain.  Here are differences:

  • 125% hydration AP levain vs. his presumed 100% hydration Tritordeum levain.
  • Added a pinch of Diastatic Malt Powder to compensate for this unmalted flour.  I don't have a clue whether this is kaput or not, having bought it 4 years ago and can't recall the last time that I used it.
  • Overall hydration at 70 % vs. Abel's 65%.
  • Autolyse 20 min. vs. Abel's 15 min.
  • 75 French Folds, 5 minute rest, 75 FF more vs. Abel's modest bench-top kneading.
  • Letter Folds at 45 and 90 min. vs. Abel's 1 fold at 60 min.  2 hr. total bulk rise before the retard.

Due to the long cold retard, I eliminated the IDY.

The dough was magnificently easy and handleable throughout the French Folds, and incredibly extensible during my bench-top Letter Folds.  A dream.  Off to cold retard it went.  And that's when Happy Days ended and trouble in River City began.

Upon divide, and pre-shape I realized I was dealing with a wholly different animal (vegetable?).  This dough was quite moist, still unbelievably extensible.  But getting a baguette shape out of it was a step away from trying to wrangle cats.  As the dough is a hybrid of barley and durum, I opted to coat two of the three in sesame seeds - my go to version for a semolina bread.  And even that was a challenge.  

I was pretty dejected as I placed them onto a well floured couche for the remainder of their overnight retard.

I can state with certainty that this was right up there with one of the two most difficult doughs that I have tried to shape so far.  And no second chances.  I unfurled the couche early this morning to find that they had flattened out.  Grr.  Scoring them was less of a challenge than I anticipated, and off they went into a steamed 460dF oven.

Surprisingly, the dough was quite forgiving as it baked, and although I am unimpressed with the final grigne (for me) and the baguettes are still flat, the results are way better than I could have anticipated.  And most surprisingly is how open the crumb is.  So far the taste is most similar to a semolina bread.  And yes, the crumb is that yellow.

You can read about Tritordeum here.

The 500g bag with my bubbling AP levain in the background.

Post French Folds, when the blob was still well behaved.




3 baguettes/long batards x 350g

And just for fun:

Flours in a Porec, Croatia supermarket

Flours in a small market in Krajska Gora, Slovenia in the midst of the magnificent Julian Alps.



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