The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

DeKay's blog

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This is my first blog post on The Fresh Loaf.  Hopefully this bread will interest some of you.

I call this bread Diablo Bread, The Bread of the Devil.  The Sriracha hot sauce in the recipe is amped up by copious amounts of crushed red pepper flakes.  The orange-red color of the baked result is a warning that this is not a bread to be messed with.

This bread goes great with pretty much everything.  It is a match made in heaven with chili.  Or pop it into the toaster oven with some sliced cheddar on top.  Me?  I often eat it plain without even butter or jam.  I just close my eyes and savor every bite.  If you are thinking there is something that this bread won't go with, you are wrong.

This bread is a favorite of mine, and not just because I invented it.  The Sriracha and crushed red pepper flakes are great in combination but are not overwhelming - the bread naturally moderates the heat and you are left with some pretty fantastic flavor that can stand up well with anything you dare pair it up against.  Over Christmas I was making panini sandwiches with this bread, some thinly sliced turkey breast, mozzarella cheese, and dill pickle.  It was ridiculously good.


400 grams unbleached all purpose flour
7 grams table salt
⅜ teaspoon instant dry yeast
1 ½ tablespoons crushed red pepper flakes (Yes.  That is a lot.  Not a typo)
260 grams cool water (55 - 65 °F)
60 grams (4 tablespoons) Sriracha sauce (Don't wimp out!  Not a drop less!)
Wheat bran for dusting


This bread is made according to essentially the Jim Lahey No Knead Bread method with my final rise going to around two hours instead of the 60 - 90 minutes he uses. The detailed step-by-step process I use for this bread is on my Mad Scientist Labs blog in excruciating detail.  Much of the text in this entry is also ripped off from that post :-)

After all of the ingredients are mixed, you get a dough with this amazing color.


I bake in a Lodge LCC3 combo cooker with the bread on parchment paper (see the blog post for my technique).  I bake at 475°F for 30 minutes covered with a small ice cube thrown in just before the cover goes on.  I then take the lid uncovered and bake it for another five or ten minutes until I get something like this...


Please give this bread a try and let me know what you think, either as a comment here or where I originally blogged about it.

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