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CAphyl's picture

I have been wanting to try Khlaid's recipe for some time. This is a fantastic and fun bread to make.   I baked one loaf yesterday, with some modifications. I made just a few changes, most notably the inclusion of cous cous rather than the coarse semolina in his original recipe.  (The link to his original recipe is below).   I also reduced the rye by 50 grams in the final dough and increased the bread flour, added a bit more water and used course rather than fine corn meal. Instead of a rye starter in the recipe, I also used a "mixed" starter (80 AP/20WW/10R), but fed it per Khalid's recipe to produce a wonderful rye sour. 

It was hard to believe that the proofing times were so short, but Khalid was right on...this was one of the fastest rising sourdough breads I have made.   It tasted fantastic.  We just had some for lunch, and my husband really enjoyed it. I thought the crumb was excellent.  My experiment was on the second loaf:  I had to go out, so I put the other loaf to proof overnight and made it this morning. I know this was a real risk with such a fast-rising bread, but I wondered what would happen.  It did seem to retard the rise, but it doubled in size fairly quickly. I do think it was overproofed, and I really botched the scoring (didn't help that it was overproofed), but it looks like it might taste OK.

The loaf I baked per the recipe instructions is on the left; the one I proofed overnight in the fridge is on the right. I should also mention that I shaped them a bit differently, so they do not have the same shape at all.

I liked the crumb and texture.  These are all shots from the first bread as we haven't cut the other one yet.  It will be interesting to see how that crumb turned out.  Baking is also an adventure and a chance to learn.  Hopefully, it will be even better next time (but I don't think I will repeat this experiment!)  Phyllis




CAphyl's picture

Well, I kind of screwed up today, but did my best to make up for it.  When I was making the Gluten-free Farmhouse bread earlier, i prepared too much yeast because I thought I really messed up the bread dough, but it turned out that I didn't!  As a result, I quickly found the most simple recipe for yeasted French bread and threw it together in minutes and baked it this afternoon.  It was really good!  My husband liked the crust.  I could have done a much better job on the shaping, however.  I'll do better next time.

The crumb was OK.  I always prefer to use my sourdough starter for bread, but this was a nice change.  I've included the link to the recipe below.

CAphyl's picture

I am always looking for good gluten-free recipes, and I came across this one online by Ali and Tom of Whole Life Nutrition.  I did make a number of modifications to the recipe after the first time I made it, which I have listed below.  It is a very dense, heavy bread and uses ground chia seeds and psyllium husk as the gluten-like substances.

The loaf looked very good going into the oven (left) and came out well fully baked.  I found that it may take a little longer to bake than the recipe to be fully done.

The crumb is dense and heavy, but the taste of the bread is quite tasty and tangy.

Wet Ingredients:

2 ½ cups warm water (105 to 110 degrees F)

2 ¼ teaspoons active dry yeast (1 package)

1 tablespoon agave nectar (you can use maple syrup as a substitute)

2 tablespoons extra virgin olive oil

1/4 cup ground chia seeds

1/4 cup whole psyllium husks

Dry Ingredients:

1 cup teff flour

1-1/2 cup all purpose gluten-free baking flour (like Bob’s Red Mill—reserve some flour for kneading)

½ cup brown rice flour

1 cup gluten-free oat flour

1 ½ teaspoons sea salt

¼ cup flax seeds


Olive oil spray (or olive oil)

Toasted sesame seeds

Toasted sunflower seeds

Place the warm water in a bowl or 4-cup liquid glass measure. Add the yeast and agave nectar, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly.

While the yeast is activating, mix together the dry ingredients in a large bowl.

After the yeast is activated whisk in the olive oil, ground chia seeds (it's best to grind them yourself), and psyllium husks into the water-yeast mixture. Let stand for 2 to 3 minutes (not any longer) to let the chia and psyllium release their gelatinous substances. Whisk again.

Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Then knead the dough on a floured wooden board to fully incorporate the flour. Add more teff and all-purpose flours, a little at a time, until the dough holds together and isn’t too sticky (about ¼ to ½ cup total). Don’t add too much flour, otherwise the dough will become very dense; it should still be slightly sticky. Form dough into a ball, place back into the large bowl, and cover with a damp towel. Place in a warm spot to rise until it is doubled in size, about one hour.

After the dough has risen, place a pizza stone in your oven. Preheat the oven to 400 degrees F. Place a pan of water on the bottom rack of the oven (the one beneath the pizza stone).

Punch down the dough and turn out onto a lightly floured wooden board.  Stretch and fold the dough and then form into a round ball. Place on a square of parchment paper and score the dough with a shallow “tic-tac-toe” pattern on the top. Spray (or drizzle) with olive oil and sprinkle the seeds on top. Let rise for about 30 minutes in a warm place while the oven and stone are preheating.

Carefully lift the parchment paper with the risen loaf and place it onto the stone in the oven. Bake for about 40-45 minutes; if bottom is soft, bake for 10 more minutes. Remove from oven and let cool 30 to 60 minutes before cutting into it. The bread will be very gummy hot out of the oven.



CAphyl's picture

Before I joined this site,  I didn't realize how behind the curve I was as I had never made a Vermont Sourdough. I decided to get with it and make one today.  I have been schooled by the many wonderful bakers on this site and encouraged to try, so I did.  I used David's Hamelman's recipe, but altered it a bit by adding a bit more rye.  I was finishing a bag of bread flour and didn't have quite enough, and I thought the additional rye would add some nice flavor. Lately, I have been making lots of David's recipes, but the next one I would like to make is one of Khalid's....looking forward to trying that.

I was so impressed with this dough throughout the process. It proofed beautifully, the oven spring was really terrific, and the crumb was nice.

I am sure I will make some variations of this in the future. I followed the recipe pretty closely, but probably added a tad more water than called for in the recipe.

Here is the recipe I used (I made two changes to the original recipe, which I noted):

Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread”

By dmsnyder




Bread flour

1 lb 11.2 oz.


Whole Rye

4.8 oz



1 lb 4.8oz



.6 oz



3 lbs 5.4 oz






Bread flour

6.4 oz



8 oz


Mature culture (liquid)

1.3 oz



15.7 oz.





Bread flour (I used 1.55)

1lb 8 oz

Whole Rye (I used 6.8)

4.8 oz


12.8 oz

Liquid levain

14.4 oz

(all less 3 T)


.6 oz


3 lbs 5.4 oz



  1. The night before mixing the final dough, feed the liquid levain as above. Ferment at room temperature overnight.
  2. Mix the final dough. Place all ingredients except the salt in the bowl and mix to a shaggy mass.
  3. Cover the bowl and autolyse for 20-60 minutes.
  4. Sprinkle the salt over the dough and mix using the paddle of a stand mixer for 2 minutes at Speed 1. Add small amounts of water or flour as needed to achieve a medium consistency dough.
  5. Switch to the dough hook and mix at Speed 2 for 6-8 minutes. There should be a coarse window pane.
  6. Transfer the dough to a lightly oiled bowl and ferment for 2.5 hours with one stretch and fold at 1.25 hours.
  7. Divide the dough into two equal parts and form into rounds. Place seam side up on the board.
  8. Cover with plastic and allow the dough to rest for 20-30 minutes.
  9. Form into boules or bâtards and place in bannetons or en couch. Cover well with plasti-crap or place in food safe plastic bags.
  10. Refrigerate for 12-18 hours.
  11. The next day, remove the loaves from the refrigerator.
  12. Pre-heat the oven at 500ºF with a baking stone and steaming apparatus in place.
  13. After 45-60 minutes, pre-steam the oven. Transfer the loaves to a peel. Score them.
  14. Load the loaves onto the stone and pour ½ cup boiling water into the steaming apparatus. Turn the oven down to 460ºF.
  15. After 15 minutes, if you have a convection oven, turn it to convection bake at 435ºF. If you don't, leave the oven at 460ºF. Bake for another 25 minutes.
  16. Remove the loaves to a cooling rack.
  17. Cool completely before slicing.
CAphyl's picture

I have been thinking about making baguettes for some time, and I finally did it, using David's recipe.  I made SO many mistakes and learned a lot. I will do my best to do a better job next time.  I watched videos over and over to do the proper shaping and still did a pretty poor job.  I think I understand the error of my ways, so I can improve on my next attempt!

 I learned a lot going through the process. It was the first time for my using a French couche cloth.

I liked the crumb, and the crust was wonderful. My husband really enjoyed the bread.

Our baguette sandwiches were really wonderful.

I used David's recipe for the baguettes, making a few changes, including using the couche cloth instead of parchment paper.  I also didn't have any ice ready, so just used boiled water for the steam.  See recipe below:


The formula for this bâtard is derived from that for Anis Bouabsa's baguettes, as shared with TFL by Janedo and then modified by David. His recipe follows:


Active starter ........................100 gms

KAF French Style Flour.......450 gms

Guisto's Rye Flour..................50 gms

Water......................................370 gms

Instant yeast............................1/4 tsp

Salt............................................10 gms


In a large bowl, mix the active starter with the water to dissolve it. Add the flours and stir to form a shaggy mass. Cover tightly and let rest (autolyse) for 20 minutes.

Sprinkle the yeast over the dough and mix with a plastic scraper. Then sprinkle the salt over the dough and mix.

Using the plastic scraper, stretch and fold the dough 20 times, rotating the bowl 1/5 turn between each stroke. Cover tightly. Repeat this stretch and fold procedure 20 minutes later and, again, after another 20 minutes.


After the third series of stretches and folds, scape the dough into a lightly oiled 2 quart/2 liter container and cover tightly. (I use a 2 quart glass measuring pitcher with a tightly fitting plastic lid manufactured by Anchor Glass.) Immediately place in the refrigerator and leave it there for 21 hours. (In this time, my dough doubles in volume and is full of bubbles. YMMV.)

Dividing and Shaping

(I chose to make one very large bâtard, but you could divide the dough into 2 or 3 pieces and make smaller bâtards, boules or baguettes. Or, you could just cut the dough and not shape it further to make pains rustiques.)

Take the dough out of the refrigerator and scrape it gently onto a lightly floured work surface. Gently pat it into a rectangle. To pre-shape for  a bâtard, fold the near edge up just past the center of the dough and seal the edge by gently pressing the two layers together with the ulnar (little finger) edge of your hand or the heel of your hand, whichever works best for you. Then, bring the far edge of the dough gently just over the sealed edge and seal the new seam as described.

Cover the dough with plastic wrap and/or a kitchen towel and let it rest for 30-60 minutes, with the seams facing up. (The time will depend on ambient temperature and how active your starter is. The dough should have risen slightly, but not much.)

To shape a bâtard, fold the near edge of the dough and seal the edge, as before. Now, take the far edge of the dough and bring it towards you all the way to the work surface and seal the seam with the heel of your hand. Rotate the loaf gently toward you 1/4 turn so the last seam you formed is against the work surface and roll the loaf back and forth, with minimal downward pressure, to further seal the seam. Then, with the palms of both hands resting softly on the loaf, roll it back and forth to shape a bâtard. Start with both hands in the middle of the loaf and move them outward as you roll the loaf, slightly increasing the pressure as you move outward, so the bâtard ends up with the middle highest and the ends pointed .

Preheating the oven

Place a baking stone on the middle rack and both a cast iron skillet and a metal loaf pan (or equivalent receptacles of your choosing) on the bottom shelf.  Heat the oven to 500F. (I like to pre-heat the baking stone for an hour. I think I get better oven spring. Since I expected a 30 minute rest after pre-shaping and a 45 minute proofing, I turned on the oven 15 minutes after I had pre-shaped the loaf.) I put a kettle of water to boil 10 minutes before baking.


After shaping the loaf, transfer it to parchment paper liberally dusted with semolina. Cover the loaf with plastic wrap and/or a kitchen towel. Proof until the loaf has expanded to about 1-1/2 times it's original size. (This turned out to be 30 minutes for me.) Do not over-proof, if you want good oven-spring and bloom!


Put about a cup full of ice cubes in the loaf pan on the bottom shelf of the oven and close the door.

Slip a peel or cookie sheet under the parchment paper holding the loaf. Uncover the loaf. Score it. (The bâtard was scored with a serrated tomato knife. The knife was held with its blade at about a 30 degree angle to the surface of the loaf. One swift end-to-end cut was made, about 1/2 inch deep.)

Transfer the loaf and parchment paper to the baking stone, pour one cup of boiling water into the skillet, and close the oven door. Turn the oven down to 460F.

After 15 minutes, remove the loaf pan and the skillet from the oven. Rotate the loaf 180 degrees, if it is browning unevenly. Close the oven door.

Bake for another 15 minutes, then remove the loaf and place on a cooling rack. Check for doneness. (Nice crust color. Internal temperature of at least 205F. Hollow sound when you thump the bottom of the loaf.) If necessary, return to loaf to the oven to bake longer.


Cool on a rack for two hours before slicing.


CAphyl's picture

I made this tasty bread again after baking my first flax seed soaker loaf.  I had frozen half the dough from my first bake as it was too much for us, and I was really interested to see how this dough would respond to being frozen and defrosted.   I am always fooled by the consistency of this dough (very stiff), and I was concerned because it didn't seem to rise enough.  In the end, I got good oven spring and was pleased with the result .

I let the dough defrost, and then I did a series of stretch and folds before placing the dough in the banneton for several hours in the refrigerator.  Before going to bed, I took it out for about 8 hours at cool room temperature.

I baked the bread in my LaCloche covered baker at 500 degrees for 30 minutes with the lid on and and then for 15 minutes at 450 degrees with the lid off.

I am always apprehensive about the crumb, but I was pleased with the outcome. I added a touch more hydration to the dough after the defrost, and I think this really helped open up the crumb.

Here is the link to my original blog and the recipe I used:

CAphyl's picture

I was inspired by David's San Francisco Sourdough Quest (see recipe link below) and set out to duplicate his fantastic loaves.  I stayed as close to the recipe as possible. I did follow his instructions for the starter and retarded it, as he described.  I was able to catch some of his suggested changes to the recipe that he amended later and added 10% whole wheat flour.  The loaves were a bit small, and I wondered if I didn't use enough flour, but I did weigh the ingredients per the recipe.  The dough was wonderful to work with throughout and really came up this morning during their room temperature proof after the overnight proof in the fridge.  The oven spring was really wonderful as well. The crust was excellent and very chewy.  My husband rated it very highly, so I will be making it again.  Thanks, David!

CAphyl's picture

I wanted to try a seeded sourdough with a flax seed soaker, so i found the recipe below.  I made a number of variations along the way, due to preference and timing.  I noted the changes I made at the right of the original recipe.I wanted more of a whole wheat loaf, so I changed the recipe to add much more whole wheat and used a whole wheat starter. My husband and I really enjoyed the result.  It was crusty, but chewy, and the seeds inside really added a lot of tangy taste to the loaf. i tried a new scoring pattern on the top, but I think it's harder to see with a bread with seeds!

The recipe was adapted from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman and the Bread Experience (link below).


Liquid Levain Build

  • 4.8 oz (1 1/8 cups) bread flour
  • 6 oz (3/4 cup) water (I used 1 cup)
  • 1 oz (2 T) mature culture (liquid) (I used whole wheat)

Flaxseed Soaker

  • 2.2 oz (3/8 cup) Flaxseeds
  • 6.7 oz (3/4 cup) water (I used 1 cup)

Final Dough

  • 1 lb, 8.6 oz (5 5/8 cups) bread flour (I used 2-1/2 cups all purpose and 2 cups whole wheat)
  • 2.6 oz (5/8 cup) whole-rye flour
  • 2.5 oz sunflower seeds, toasted
  • 2.25 oz sesame seeds, toasted
  • 11.3 oz (1 3/8 cups) water, plus additional during mixing
  • .7 oz (1T + 1/2 tsp) salt
  • 8.9 oz soaker (all of above)
  • 10.8 oz liquid levain (all of above, less 2T) (I used it all)


1)      Building the Liquid Levain:  Make the final build 12 to 16 hours before the final mix and let stand in a covered container at about 70 degrees F.

This is the liquid levain after about 16 hours.           

2) Flaxseed Soaker: Make a cold soaker with the flaxseeds and water at the same time you build the liquid levain. Cover the container with plastic and let it stand along with the liquid levain.

3) Mixing the Dough: Add all of the ingredients to the mixing bowl of a stand mixer and mix on first speed for 3 minutes, adjusting the hydration as necessary.  I found that the dough was so dry that I held out on adding all of the flour called for in the original recipe.

 The dough looked and smelled great coming together.

Mix on second speed for another 3 minutes or so. The dough should have moderate gluten development.

4) Bulk Fermentation: 5-7 hours.  I deviated from the original recipe here. I folded the dough every 45-50 minutes during this time.. I had to go out, so I put it in the refrigerator for four hours after all of the turn and folds.

5) Shaping: It was such a heavy dough that I was concerned it would not come up overnight in the fridge, so I took it out before I went to bed, divided into two large loaves and placed the large boule into a banneton coated with brown rice flour. I froze the other loaf, spraying a freezer zip back with cooking spray before popping the dough into the bag and then the freezer.

6) Final Proof:  Left the loaf on the counter overnight for about 9-10 hours for the final proof at a temperature of about 70 degrees.

It came up nicely overnight.

7)  Preparing to bake: In the morning, as I was using my LaCloche covered baker to bake the bread, I put the LaCloche in the oven, both top and bottom to preheat.  Set the oven temperature at 500 degrees (after you have placed the LaCloche inside).  If you don't have a LaCloche:   Preheat the oven to 450 degrees F., with a baking stone on the middle rack and a steam pan underneath.  Place the loaves on the hot baking stone.  Fill the steam pan with hot water and close the door of the oven.   Let the loaves bake for 40 to 45 minutes, until the loaves are golden brown.

Getting ready for the oven:  Be careful as both the top and bottom of the LaCloche have been in the oven and are very hot. You can see my Bordelaise scorer next to my well-used LaCloche covered baker.  I really love my scoring tool.  I got it in the internet for about $12; well worth it. I also recently purchased the large pizza stone that is underneath the LaCloche.  My plan is to use it for baguettes! We used it already on sourdough pizza, and it was fantastic, with a very even bake...better than our older round pizza stone.

8) Baking the bread:  Using heavy oven gloves, remove the lid from the LaCloche and take the preheated bottom from the oven as well.  Sprinkle the bottom with corn meal, pop the loaf out of the banneton onto the preheated stone bottom, score as desired.  Put the loaf in the LaCloche in the oven and place the dome over it.  Bake for 25-30 minutes with dome on.  Remove dome and bake for 10 more minutes or so until crust is brown and done to your desired taste.

9. Serving: Cool completely on wire rack before slicing. Enjoy!


CAphyl's picture

Baked another Tartine loaf with increased hydration, looking for the perfect crumb (which, of course, can never be achieved!)  We had this loaf for lunch with my husband's sister and her husband, Bob the baker from England.  They leave today, so we enjoyed lunch outside in the California sun.  Bob gave the bread passing marks. They return to Liverpool (and a bit of rain) this afternoon.  They did have rain here and in Las Vegas during their visit.

We enjoyed the bread, and I will continue my experiments in hydration. I believe I may try a WW recipe next.

CAphyl's picture

I am always trying to get bigger holes, so I experimented with a bit more hydration.  The stakes were high as my sister-in-law and brother-in-law are visiting from England, and Bob was a baker for more than 30 years!

They seemed to enjoy it.  We had lunch outside on the patio.  The crumb was good, but I am always looking to improve.


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