The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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I always wanted to make this bread...and love that bun at the top and the character of this bread. I also have fond memories as long time ago as a student,  I cycled all the way through Galicia...

I remember well Santiago de la Compostela and the 'Jakobsweg' a path which still many people walk for pilgrimage...

Whilst there are formulas on you Tube in Spanish, I was surprised that there is not more information out there....

So I just had a go and treated it like a ciabatta at 85% hydration with a cold bulk.

The shaping of the bun seems to be the toughest bit and whilst some videos show a baker pulling with the right hand and twirling dough with the left after final shaping ...mine stuck to the more flour needed next time to prevent sticking during pre-shape. when I want to pick up the dough for twirling....he, he....

I used 100% rye and 100% WW and the rest strong White and medium strong White...I think I might use less strong flour next time to get more extensibility for this type of bread...

It is music festival season and with the exams being over I have teenagers in the house who happily demolish bread very quickly before they go off for the weekend...!

If anyone knows of a good formula that would be much appreciated...any Pan Galego bakers out there????  Kat

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I have not been posting too much as might get too repetitive for your folks and also have been visiting family in Germany...

So being back nurtured that starter and tried to bake with a different Shipton Mill Organic Semolina Durum flour as the Caputo Semola Rimicinata is not easy to get hold off where I live...and I looooove that flour....

It is very fine but the glutenins seem to be 'weaker' than the Caputo and I use less water...less of an autolyse and less of slap and folds to protect the gluten that I want to develop...

This was just using what I had so about 15% Shipton Mill Semolina, 15% WW and 10% Spelt and the rest Strong white Organic Marriages.. at 76% hydration with a 100% hydration young starter using half WW and half White...

This loaf was trying a more sideways score to get a different ear rather than my usual down the middle score...and I forgot to turn the Rofco down which would have resulted in overglazed loaves but thankfully realized after 2 min without too much damage done......but I did this a lot in my early Rofco days without realizing...too much steam can also have that effect I noticed....


Then my weekly bake of five with a tiny test loaf on top....You can also spot the yellow tinge of the Semolina and white and black sesame seeds on the that combination of sesame seeds and durum. A shame that the black sesame seeds are so expensive in the UK. A bit of gold dust! ha. ha....

I tend to make a mini test loaf as all the other ones go to friends!

I also still experiment what my favourite banneton size conclusion yet...and to be always a bit of a menagerie...

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A while ago I bought back some Swiss Ruchmehl from Germany and was curious about the

flour as Max Kugel, in Bonn bakes a lot with it in his bakery...

Last time it turned out to be an amazing bake and sadly I could not get my hands on it in UK....

But my fortune changed when I spotted Dark Swiss Flour on the Shipton Mill web site.

It did not give much information but when I baked with it, indeed it was very similar to the Ruchmehl, I thought...

The other day I saw a formula on blog and after contacting Alex, he confirmed that indeed the Shipton Mill Dark Swiss Flour is a Ruchmehl...

It is difficult to find information in English on the flour but it is like a 85% extraction flour that is not quite WW but darker than a strong bread flour....The taste is rustic and deep...although I mixed it with 25% Strong Organic White Marriages and 25% Strong Canadian flour. I might try it 100% next bake...and I think it will take more water easily...

This one was 78% hydration, 20% young leaven (ph 5 when I used it), 2 % salt.. , 2 hours autolyse, 30 min before adding salt after adding levain, slap and folds to develop gluten, 3 Stretch & folds and last 1 and 1/2 dough was left alone, pre-shape, 30 min benchrest and 30 min before going into wine cooler...

It was a warm day and tried to keep dough at 23C throughout whole process.

I can highly recommend this flour should you be in the UK and use Shipton Mill. No postage if you order min of £ 30 and lots of amazing flours there at a very good price!   Kat

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Time for the weekly bake and I decided that I want to improve  my shaping of a 'torpedo' style loaf

with more tampered ends. Not quite there but making a start...

Research first and I've found the following bakers on IG which shared their shaping and watched their videos endless times...

One is from @mothersoven and very much like a batard shape in BREAD, if I remember correctly...getting that tension right to be able to roll the ends - a bit like baguette -  is tough and will need much more practice...

I also had to change my schedule and decided to go with a premix - so mixed with salt using icecold water and then put the cold dough with salt in wine cooler at 12C for the night. Dough temp was 19C at the beginning.

Got up at 5AM and added the overnight leaven.

This was :

2250g of with 50% Shipton Mill Dark Swiss Flour and 50% Canadian Strong bread Flour

15% levain from overnight fed at 80% hydration

78% hydration (dough felt stiff considering and forgot how thirsty the Canadian flour is...)

I used gentle Rubaud when adding levain and also a gentle lamination to warm dough up and then 3 X hourly S & F.

I then had to go out and basically the dough was left alone in proofer at 21C. I came home at 11:00 and the dough was ready to pre-shape, 30 min benchrest and 30 min rest in banneton before into 4C wine cooler.

It was nice to be able to use the pre-mix and knowing the dough will not turn into soup and also helps with developing that gluten without muscle power with that much dough...

Now, all the bread was given away apart from the smaller torpedo loaf  and crumb above...I really wish I could analyse crumb better to learn....I applied @mothersoven shaping and wonder whether my rolling it creates that denser area in the middle? The shaping learning is going to be continued....


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Coated with white and black sesame seeds.. 

When I saw the other day Leslie's beautiful seeded loaf based on Ru's formula I felt inspired and dived into my books and online and on this site to look at different it was time for my weekly 4 loaves bake for friends.

In the end I settled for Maurizio's Seeded Sourdough as it included one of my favourite flour: durum...

I did not have the fennel seeds or lemon zest he included and left those out and replaced the fennel seeds with white sesame. Otherwise I more or lest stayed true to the formula and did not go I often do with forumulas.

One think I really like about Maurizio's formulas is that he states the temperatures and what to aim for...that is really so helpful, I find.

I used Strong Canadian WW flour being aware of the risk with American formulas and British flours but the rest was Marriages Strong Organic White and De Cecco Durum flour.

After much deliberation I also toasted ALL the seed and then put them in an overnight soaker whereas Maurizio did not toast all the seeds.

It made a beautiful dough and boy did it taste good!

Seeds incorporated during 2nd Stretch and Fold...

30 min bench rest after pre-shape

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I always enviously looked at posts on IG and here when I saw marbled loaves.

They remind me so much of baking "Marmorkuchen' with my Mum and evoke some of that feeling making it as a bread. I remembered a thread where Dan experimented with chocolate malt.

I could not get any so just used some dark roasted Barley malt instead with some cocoa nibs that I had in the larder and grounded. 

I mixed a Champlain, halved dough after 7 hours AL and then added salt and developed in different containers. This loaf from Trevor is like an old friend now and I use it as the basis for so many of my baking experiments with it's lovely ratio of spelt, rye and white flour.

Bulk was approx 4 hours or so at 76F with 2 -3 folds and I folded the two doughs gently together at the last fold and then let the dough bulk for another hour or so...

Pre-shape, 30 min bench rest

Final Shape, 45 min ambient proof and then 12 hours in the wine cooler at 4C

I was very happy with this as a first attempt...The taste just has a hint of cacao and quite a hearty taste from the malt....   I must try this again.... Kat


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I saw this beautiful image of a Pain Fendu from a very inspired baker and this was the over ambitious and a bit impromptu attempt to recreate something similar.

I basically mixed a  80% Champlain and rolled it out in the middle, degassing the dough quite a bit and then with the split at the bottom put it into a banneton. 

Sadly both versions stuck together again (although the 'split' was floured with rye flour) and did not quite open the way I was hoping looking more like a ciabatta and the other just ripped partly open...

BUT what I could not believe was how little the crumb was affected by the severe degassing of the dough? In fact, it seems that the degassing contributed to even a nicer distribution of the bubbles, I wonder?

If anyone has any good ideas for shaping a Pain Fendu, then please let me know. I did a search here any other tips are happily received...



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This is my attempt as David's lovely formula and I am glad that today a friend who has often been to San Francisco sampled the bread for me and said that indeed it reminds him of San Francisco on a sunny day in the UK! He very gladly took also a loaf home with him too....

I tried to follow David's process a closely as I could and just had to make a number of changes. One that I handmixed the dough and also as there was no target temperature but David mentioned that he put the dough into the proofer at 80F...I actually mixed the dough and aimed for 28C...

The starter was also very new to me as a 'firmer' version and when it looked like this I thought it must be ready after nourishing it for a week like described by David.

I handmixed after 2 hours AL and also held 16g water back in order to mix the stiffer starter in easier. I then waited for 30min and added the salt. I then completed a number of slap and folds until the dough had nicely developed. 

I bulked and followed folding as per David's instruction. After 3 hours the dough had risen, to approx. 50% and was nice and bouncy.


30 min bench rest and then final shaping cinching and another one I tried more the J. Hamelman oblong shaping which ends with a longer batard. I should have weighted them as one was too big for the banneton although a 1kg one and the dough was 1.2kg...

This is where I was nervous about David's instruction and to let the dough proof at room temp for 2 hours or more as my wine cooler is not the I gave it 1 hour and the dough had grown although not the 50% as indicated by David. 

I baked after 15 hours in 4C wine cooler...

The crumb is nice and lacy and great sandwich bread. The taste is indeed more sour than my usual bread. Not shockingly more sour but different.....I never had SF sourdough so I cannot comment myself but I liked the taste!

If I were to bake again, I probably would judge the size of banneton more carefully so that I  let the proof go on a bit longer before going into the wine cooler.

Thank you David......

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It was Friday again and again time for my 4 loaves for friends...

I saw a Semolina Sesame loaf in Tartine 1 and another sesame seed loaf in Tartine 3.

Then I had a look in the larder and also had some Khorasan/Kamut left and had a golden vision formed  in my head with all those seeds too.....

25% Caputo Semola Rimacinata

25% Doves Farm Kamut/Khorasan

50% Strong Canadian Flour

80% water, 2% salt, 15% roasted sesame seeds and more seeds for outside..

20% starter feed 1:1:1 in the morning and used after 3 hours at peak

3 hours Autolyse flour and water (50g kept behind) - aim for 28C target dough temperature

Mix in levain - Rubaud and wait 30 min

Add salt and leftover water and slap and folds (using also petrissage manuel where I layer dough and then slap and fold as I had 4.1Kg of dough), I aim to have a windowpane at the end of mixing

Coil folds after 30 min

After 30 min - mix roasted seeds and fold and squeeze in , coil folds

after 60 coil folds 

after 60 min coil 

Left dough alone for last 1 hour and dough doubled 

Pre-shape, 30 min bench rest, and final fold via cinching and room temp proofing in bannetons for 30 min before going into 4C wine cooler for 14 hours.

Pre-shape and probably could have done with a little bit of less tension as the dough was strong anyway.. I also need a better set of scales....

lovely dough dump and degree of rise during bulk....

I held a small test loaf back.... It had a  lovely sandwich crumb but the best was just the taste  with all those sesame seeds!

I probably next time add a bit more water as the seeds also seemed to have absorbed a lot of the water as well as the Kamut and the Strong Canadian flour too. I also probably would squeeze the seeds a bit more to avoid potential little lumps that I spotted during bulk and kept squeezing out...

But overall very, very happy with this bake!   


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I baked a :

100g Spelt

100g Caputo Durum Rimacinata

300g Stong Canadian White

420g water

72g starter - 80% hydration - from the night before

10g salt

I had a shorter AL this time 2 hours as I wanted to use the stiffer starter from the night before. I found that because I used the spelt and durum that I almost got a windowpane just within that shorter AL time.

Otherwise my usual process of adding leaven, wait 30 min and then add salt and a bit more water.

Slap and fold and then bulk for approx. 6 hours including a lamination and 2 folds.

30 min benchrest and 30 min at room temp in banneton before in wine cooler at 4C. for 15 hours.

I then scored 1 loaf with a simple in the middle cut and the other with a double..

I noticed a slightly lesser rise on the double cut loaf and thought it was amazing to see where the bubbles were trying to escape...I always knew that scoring can affect the crumb and the shape of a loaf and was great to being able to compare...I might try that again..


Crumb of double score loaf


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