The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bob S.'s blog

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Bob S.

This loaf was made with Gold Medal white whole wheat flour. It was baked in an oversize loaf pan (10"x 5") with the final baked weight at 2 pounds. The dough was quite slack (78% absorption). In the past, I have had less oven spring with stone ground flour (being fairly coarse in nature), but lately the volume has improved. Re-mix time has been reduced to 3minutes 45 seconds, with good results. And the flavor of the stone ground flour is superior to fine ground (in my opinion).


Bob S.'s picture
Bob S.

This formula was adapted from Baker's Best, Formulas From Fleishmann's: Traditional Breads (not dated). Unlike other raisin bread formulas that I have seen, this one contains no salt. Perhaps the large percentage of cinnamon compensates the taste buds for the lack of salt. Here is the formula:

  • 100% Bread Flour
  •   66% Raisins
  •     8% Sugar
  •     5% Shortening
  •     3% Dried Buttermilk Powder
  •     4% Cinnamon
  •  1.5% Instant Yeast
  •   72% Water (variable)

Fifteen ounces (425 g) of flour was used to make a single loaf of raisin bread. Because of the added bulk from the raisins, an oversize loaf pan (10” x 5” x 3”) was used. Oven spring was limited, and the crust came out hard and crackly, as if steam had been used (it had not). When tasted, the lack of salt was noticeable to my palate. Even so, the bread was quite tasty, Next time, I will include 1% salt and cut back slightly on the cinnamon.

Bob S.'s picture
Bob S.

This loaf is formulated like white bread, only 20% of the bread flour has been replaced by whole grain spelt flour. Additionally, 2.5% vital wheat gluten was included in the formula, which raised the hydration by 3%. This dough was mixed in a KA K5SS 5 quart stand mixer equipped with a replacement spiral hook for a 6 quart mixer.

Here is a view of the dough immediately after mixing all of the ingredients together (except salt and honey).

After 2 1/2 hours of fermentation, the dough rises to the height shown in the photo below:

The salt and honey were then poured on the top of the dough and then re-mixed to full development. The dough was then divided, rounded, and allowed to rest. It was then rolled out into two cylinders and twisted, then panned.

The dough was proofed for 65 minutes to the proper height:

Immediately after baking:

The next morning this photo was taken:

Then I had toast for breakfast.


Bob S.'s picture
Bob S.

This dough was mixed in a KA K5SS stand mixer equipped with a replacement spiral hook for a KA 6 quart mixer. The preparatory sour was mixed by hand. This batch used 15 ounces (425g) of flour, yielding a 24 ounce (680g) boule.


Preparatory Sour:

  6 2/3%     Dark Rye Flour

13 1/3%     Water

   0.12%     Instant Yeast

Time:24 hours    Temperature: 76°F (24°C)



66 2/3%     Bread Flour

26 2/3%     Dark Rye Flour

  2 1/2%     Vital Wheat Gluten

  1 2/3%     Shortening

   0.19%     Granular Soy Lecithin

   0.82%     Instant Yeast

     1.2%     Ground Caraway Seed

      60%     Water

        2%      Salt

  3 1/3%     Sugar (added for crust color only)

Sliced Rye Buole


The preparatory sour and all of the dough ingredients were placed in the mixer bowl and mixed at slow speed for 4 minutes. After a fermentation time of 2 hours 15 minutes, the salt and sugar were added. The dough was then re-mixed at speed 1 for 30 seconds, then at speed 2 for an additional 2 1/2 minutes. The dough was rounded and given a ten minute rest. The dough ball was then re-rounded and panned. Proof time: 1 hour.

Since this loaf was to be baked in a convection oven, a 9 inch round pie pan was chosen. The dough was quite slack, and it spread nearly to the edge of the pan. Slashing was performed with a Mafter lame that I had purchased a few hours before. With practice (and a less sticky dough), I anticipate better results next time.

Bob S.'s picture
Bob S.

This bread was mixed in a KitchenAid "Ultra Power" stand mixer, instead of the K5SS equipped with a spiral hook (my preferred mixer). In addition, the absorption was low, making mixing difficult. Even so, after about 12 minutes of re-mixing at fairly high speed, the dough began to soften. Dough temperature dropped from 81° F to 79° F (probably due to convection cooling). The motor housing surface temperature had reached 102° F, which convinced me that it was a good time to cease re-mixing. It took 90 minutes for the loaf to rise to the proper height for baking.

In spite of the difficulties, the final loaf was acceptable. Although a spiral hook does a better job of re-mixing, the "C" hook used by the KSM-90 Ultra-Power was able to accomplish the job.

Bob S.'s picture
Bob S.

Buttermilk Twist White Bread

This loaf was made using a modified re-mixed straight dough process, which was adapted from the "ful-flavor process", which dates back to 1959. The formula for this bread is fairly standard:

  • 100% Bread Flour (contained no ascorbic acid)
  • 3.3%  Buttermilk Powder
  • 3.3 % Shortening
  • 0.19 % Lecithin Granules
  • 0.8 % Instant Dry Yeast
  • 67%   Water (variable)
  • 3.3 % Sugar
  • 2%     Salt

The flour weight for this batch was 15 oz (425 grams). The loaf was baked in a standard 8.5" x 4.5" loaf pan. The final weight was 26.75 oz (758 g).

White Bread Slice

The procedure for remixing a straight dough is a follows:

1) All of the ingredients, except salt and sugar, are mixed together at slow speed.

2) The dough is fermented in the covered mixing bowl for about 2½ hours.

3) Following fermentation, the salt and sugar are added and the dough is remixed to optimum condition.

4) After a short rest, the dough is moulded and panned in a normal fashion. Proofing and baking are carried out as with a straight dough.

          Probably the biggest advantage to remixing dough is the elimination of punching, folding, or stretching the dough to develop the gluten. When properly re-mixed, the dough emerges from the mixer bowl in a fully developed state (not unlike dough produced in a bread machine).

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