The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

CeciC's blog

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Found a dough sitting in the freezer when I cleared up my fridge.

A fresh loaf for breakfast tomorrow. Yippee!

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taking into DA's advise finally been able to bake a loaf with a moist and soft crumb. Adding the soak water of long an and goji berries give this bread a sweetness tang. 

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I was gonna make a 50% wholewheat ciabatta with hybrid levin. After milking the soy bean,I thought I should added some of the soy pulps in my loaf. 

The calcuated hydration was at 80%, I guess the grains soak up a lot of water, so I ended up with a tacky dough instead of a ciabatta dough. 

The coming week would be a ciabatta challenge again! Hopefully no pulps will come in my way. 


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i canf wait to try to bake with my new babe -RYW. after reading a few entries from this web wite, I decided to build a leaving with Ryw. But its a bit late to wait for it to grow double in size, I put the levain back in the fridge continued baking this morning.

ive used a basic sourdough white as my Reference point, and replacing some water with raRYW. After combining all ingredients I found out the flour weight was wrong. Since its a little late to start over, I march on  and decided to trust my touch My one kg loaf ended up with 1.9 kg

next time i wont do the measuring in mixing bowl, as ILL never gives my the reading accurately. 

My second batch of the day is sourdough crackers in three flavor. Basil, Cajun and garlic.

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I baked this loaf usin the hybrid method as my family and Frds are very sensitive to sourness.

i added a pinch of yeast to shorten it's bulk fermentation time and increase the hydration to 70%. retart it in the fridge for the whole proof 6-7hours in the fridge.

the crumb Is soft and chewy. But I want it to be more open

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Sourdough in action again. 

Even since I received a starter from carl im obsess with it, now I bake everything with sourdough. Its awesome with great taste. I used the recipe from but I have made a little twist.


1/2 cup sourdough wholewheat starter
3/4 cup Canola Oil
3/4 cup whole wheat flour

3/4 cup AP flour
3/4 cup granuate sugar
1 teaspoons vanilla

1 teaspoon of minced orange zest

1 tablespoon of grated orange zest
3 small eggs
1 cups finely grated carrots
1 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/4 teaspoon sea salt
1/2 teaspoon baking soda

Optional: 1/2 cup of basil nuts (or any nuts of your choice) and 1/2 cup of cranberries

In a large mixing bowl, combine the sourdough starter, butter, coconut oil, and the flour. (The butter and coconut oil should be barely warm but still liquid.) Cover and allow to sit at room temperature for 8-12 hours.

When you’re ready to bake, preheat oven to 350°, grease a  8-inch round pans, and grate carrots and set aside.

Scrape sourdough mixture into the bowl of an electric mixer, then add the sugar, vanilla, salt, spices and orange zest and mix on low speed. Increase the speed to medium-low and add the eggs one at a time, followed by the carrots.

Reduce speed again to low and add baking soda, making sure everything is well-incorporated.

Scrape the batter into the prepared pans and bake for 45-60 minutes (depending on the size of your pans) or until a wooden skewer inserted in the middle comes out clean.

Its fantastic to have it plain or with cream cheese frosting.

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this weekend I've been super productive, I've bake a sourdough chocolate cake, 50% ww English muffins and a Norwich.

with the help of TFLers I've finally pull together a not too sour sourdough. But I still can't taste the subtle sweetness as describe in others post. Probably I should get one and use it as a benchmark.


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Finally I have been able to bake something decent using my starter. I think Im getting there. 

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This is my second attempt at Norwich sourdough. 

with the help from mini oven, this loaf is not as sour. and it didn't collapse when I score it but the oven spring is still not good enough.  Maybe I have over proof it again.

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Following kjknits recipe on English muffins it gives me an extremely slack dough which sticks everywhere. After proof thrower them onto a heated griddle, which is a bit too hot for them and most of them are burnt n one side. 

I guess I would increase the amount of ap flour to make it a dough like structure or use a muffins ring to hold its shape.

But this recipe is yet one of the best English muffins I've have ever had. 


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