The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Skibum's picture

Well I finally got what I was looking for with this bake!  Pretty much the same mix as the last two bakes of this recipe, but somehow with the first two, I got lazy and used a muffin tin. Buns were fine, but not pull apart shred able.

This bake I  placed the formed boules on a parchment lined sheet pan about 1/2" apart, confident that after proof and bake, they would actually stick together. Mission accomplished! Baking them in the middle of the sheet pan allowed the buns to bloom to maximum size. The crumb is pull apart an shred able, delicious without butter. Just what I was looking for.  An egg wash gives the gloss.

For sweetener I used 15g barley syrup and 25g honey. The barley syrup gives a nice note to the sweet flavours.  I also used more of a knead and fold, rather than the stretch and fold method of dough development I had been using. Perhaps I was a little too lax on the S&F's, perhaps too aggressive and tore the gluten strands.. In any event I have had a couple of pulla bakes blow apart, but using the knead and fold things worked out better.

Happy baking!  Ski

LanaL's picture

Can someone translate: "Refresh 100% starter to yield +200 grams for the next morning.  Overnight room temps can be 60F.  Use 50 gm whole wheat, 50 gm AP, 100 gm H2O and 30 gm natural leaven at 100% hydrations."  I REALLY want to make the steel cut oat bread posted here, but have only been baking for about 6 months and have not graduated to the % method... use recipes that prescribe grams.  Can someone help?

isand66's picture


This is a nice moist and flavorful rye perfect for a pastrami or corned beef sandwich.

The addition of the Greek Yogurt and potatoes really made this very moist and the combination of rye flour and First Clear made this extra tasty.


Here's some bonus shots from Pizza Night last week made with  Caputo 00 flour with a small % of whole wheat and yeast as well as some fresh Parmesan cheese mixed into the dough.







Download the BreadStorm File Here.


Levain Directions

Stage 1

Mix all the Levain ingredients for build one together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Stage 2

Add the ingredients for build 2 to the Stage 1 starter and stir until fully incorporated.  Let it sit at room temperature until doubled and either use immediately or put in the refrigerator until the next day.

 Main Dough Procedure

Mix the dehydrated onions into the beer and let it re-hydrate for 5-10 minutes.  Next mix the beer and yogurt with the  flours together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for up to an hour.  Next add the salt, starter (cut into about 7-8 pieces), and potatoes and mix on low for 5 minutes.  Add the caraway seeds if using and mix until incorporated.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.



Sitopoios's picture

My last bread I made according to the source with Rye, Spelt & Wheat.

I had a lot of the oats and I want to use it in sourdough instead of wheat flour. 

The experiment was not very clean, because my oven not accommodate to two loaves of bread, and one of them had to be in the proofers 1 hour more.

The result was a wonderful taste of bread! Do not be afraid to experiment :)

dabrownman's picture

Ancient alien theorists have long thought that the wee beasties found in SD are really tiny aliens brought here long ago by more complex and intelligent space traveling ancient aliens.  Lucy is a firm believer in these theories and has one of her own.

She is positive that the gel that forms when chia and flax seeds are soaked, turns them into an ancient alien gel mass that may not be very good humans to consume.  So she always specifies that chia and flax seeds be toasted in a dry pan until smoking, then ground and then baked at 450 F.

She thinks that this ensures that these potential evil aliens are really dead and can’t take over humans from the inside.  I am a bit skeptical about the whole thing though.  I’m not sure that frying grinding and baking really harms these aliens at all and really wouldn’t mind being taken over by aliens.

The idea of taking over the world when the world is so screwed up as it is a compelling to say the least and idea of punish those who screwed it up in the first place is even more appealing.  But hey, it is bake day and we can’t be diverted from it no matter how nice the theory sounds.

This bread is a 25% sprouted 10 grain and 36% whole grain bread.  The remaining 64% is bread flour.  Overall. hydration is 76%.  The add ins were 2% pink Himalayan sea salt, 2% red malt and 20% total chia and flax seeds in equal amounts.  The toted and f=ground seeds were hydrated separately in twice their weight in water and this water was not included in the recipe hydration.

The levain was a 3 stage, 100% hydration, 12 hour total, whole grain rye one using 10g of the last of the NMNF starter which had 10% pre-fermented whole grain rye flour.  Once the levain was built it was retarded overnight.  The next day we did 4th stage using the 5% bran sifted out from the sprouted 10 grains.

We stirred the 3stage rye levian down, added the sprouted bran and equal amounts of water and let the levain sit on the counter for 1 hour until it had risen 70%.  During this hour we autolysed the remaining high extraction sprouted and bread flour with the dough water and salt sprinkled on top.

Once the levain hit the mix was did 30 slap and folds to mix it all together followed by 2 more sets of 8 slaps and 3 sets of 4 slaps – all on 20 minute intervals.  We put the seeds on to gel for the autolyze and the first 3 sets of slap and folds.  By the time they hit the mix on slap and fold 4 they had really set up to max gel stage and we hope the aliens were all dead by then.

Once the slapping was done we pre-shaped and shaped the dough into an oval and dropped it into a rice floured basket for a 20 hour cold retard in the fridge.  Once we saw it the next morning it was past 100% proofed but rather than reshaping it and letting it proof again, we decided to bake it straight out of the fridge cold, slashed and baked on the bottom stone with Mega Steam using lava rocks.

We preheated to 500 F and slid the bread in on parchment for 2 minutes of steam at 500 F before turning the oven down to 460F for 16 more minutes of steam.  When the steam come out we saw the dough had puffed itself up a bit, rounding itself, but didn’t rally bloom which was expected.  We turned the oven down to 425 F convection and continued baking for another 23 minutes until the center was 208 F.

I smelled seedy for sure and we look forward to it cooling just in time for lunch sandwiches and a crumb shot.  It sure tastes seedy enough!  Yum.  Made a fine Genoa salami sandwich for lunch too.  Very soft and moist crumb and open enough for a bread with some much add ins getting in the way.  Very tasty indeed - we like it a lot!

leslieruf's picture


Today's bake was just a simple 1:2:3 sourdough with 11% rye, 11% wholewheat and the rest Hi grade flour. It was proof that my dried "backup" starter was still viable after a sample of it it failed to activate after longhaul international flights.  Happy now my backup is viable, I added some freshly dried starter to my 'backup stash" and I could gift a loaf to a friend.


Cedar Mountain's picture
Cedar Mountain

A couple of things..first, I have been working at this sourdough bread thing for a number of months now and with the encouragement and resources provided by the TFL community I have been able to bake some bread, maybe not award winning but as Murph said in his most recent post, "...some nice bread that I am proud of and happy that I too can share what I can on TFL with folks who understand."  Second, I think this should be my last blog post for awhile; it's a pleasure and privilege to be part of this online community but being part of any community means listening as well as talking and I have probably been posting, talking way too much lately!  So, I will try listening more now and thank all of you who have given your time to view my blog posts and offer comments and encouragement, I appreciated it all very much...and with that, here's today's bake, pictures only: 

















Even Hobbes noticed this one...


BXMurphy's picture

Dear blog,

Just checking in today. I just cut into dabrownman's Deli Rye having baked it last night. It was 60% bread flour, 40% rye at 75% hydration. I used 15% levain at same ratios with about 7% bread spices and 2% salt. Total dough weight was 800 g. The flour came straight out of bags of King Arthur's finest. No sprouting, milling, or sifting. His recipe is here:

The bread was SO darned good! WOW, the bread spices are amazing! I can't believe a new sourdough baker, having only started in June, could bake a bread like this!

This bread was baked in a loaf pan. The crust was soft. The crumb so delightfully likewise! It was tight with no big holes - a PERFECT sandwich loaf! Good rise, wonderful color. I can slice this as thinly as I like.

I can't stop eating it! It has a nice licorice kind of flavor with just a small crunch from the seeds. Not even a crunch, just something there to let you know that it's not just "bread." The seeds were added to the 20 minute autolyse.

What I especially like about this bread was how wonderfully it fit into my schedule! Since I only have maybe three hours at night after work and before it's lights out, all the fermenting, proofing, and baking was spread out over three days. My only wish is an easy way to share photos from my phone.

I love relaxing with my friends on TFL after work. It is the most enjoyable part of my day... out in the backyard with a cigar and a Mai Tai during the first days of autumn in New England. So beautiful, such great company on TFL. And no easy way to share a photo without going inside to sit in front of a computer and ruining a nice night out.

My bread is not perfect but it WILL win the one award most important to me: Brian Murphy's Favorite Bread Award.

I'd like to thank my parents (Hi, Mommy! Daddy looking down from above), my wife and family, the cast and crew, friends from TFL... :)

Seriously... just a nice bread that I'm proud of and happy that I can share what I can on TFL with folks who understand.


Sitopoios's picture




Original: Brotbackboch, v.1 von Lutz Geisler.

TomK's picture

For those in the San Francisco Bay Area, North bay especially, Celine Underwood of Brickmaiden Breads is putting on three sourdough workshops this fall. I took the beginning workshop last October and loved it, and I'll be attending the advanced one in December this year. The info is at, check it out!




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