The Fresh Loaf

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Funny how these things happen,  RobynNZ in a response to JCrising recommended the Bourke street bakery as a good Aussie bread book and i concur, In fact after thinking that i had loaned my copy and was not going to be getting it back, my wife unearthed it under some piles of papers and to celebrate its return i decided to use it for some breads that i was going to be making with a bread enthusiasts group that i formed at work from staff and students whereby we bake some interesting breads for use in a retail outlet/training centre down in the West end of Fremantle.

We quadrupled the white sourdough and then made two derivatives from that same dough, the spicy fruit loaf and the sprouted ryeberries with caraway.

The dough was made after regular work and the recipe was followed  below is a pictorial account   white sourdough to the fore and the sprouted rye to the rear





spicy fruit bread derivative from the white sourdough


 On wednesday morning whilst baking off the sourdoughs after 36 hours cold fermentation i put through a dough inspired by our friend Khalid with his experiments with a Biga recently.

on the Monday evening i made a dough with no salt and only 1/2% yeast and placed it in the coolroom  on the Wednesday morning i made a dough with 2 kg flour and 1 kg Biga this was going to be used for the dinner rolls in the restaurant with enough dough over for 3 loaves which went into the just vacated bannetons  this dough had a bulk fermentation time of almost 2 hours  and the bread was superb

  and here is how it looked once cut 


kind regards Derek

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Hi Folks been a while since i last had a bit of a bake at work, i had been tending my culture regularly but just didnt get the time to do a batch.

But that changed i made a dough during the lunch break just the bog standard 3 flour: 2 water :1 sourdough culture, also being 3 kgs: 2kgs: 1 kg:

The dough was stretched and folded every hour 1.00 2.00 and 3.00 the dough was taken at 4,00 scaled pre shaped rested and then moulded placed on couches and into the cool room for overnight.

Next morning i got in @5.30 am and was going to process another dough for the restaurant/cafe whilst i was waiting for the sour dough to bake.

I got everything into the mixer including the water only to find that the mixer would not start,  i checked the micro switches, and still couldnt get it to go, i then tried to fire up the oven with the same result nothing happening.

I quickly looked up and saw that bug zapper was off too, a sure sign that the emergency stop had been tripped, i knew where the switch was but where is the reset key, i contemplated the early morning call to the Hospitality technician and decided to wait until 6.00 but kept looking and eventually found the key and got everything going.



 all above the sourdough the loaves scaled @500g the stcks at 300g, below the 100g  2% everyting (almost) dough these mini loaves were

served cut diagonally and served with a hearty soup, the restaurant cafe outlet is in the west end of Fremantle next to the University

of Notre Dame with customers being students and pensioners that know good value @ $7.50 and the serves are generous!



So there we have it  the Sour dough turned out well  and the 100g mini's that were destined to accompany a french onion soup  were looking good in the oven too this was a reasonably rich dough, one i call MY 2% Dough

In this case 2kgs of flour 2% salt 2% milk powder 2%butter 2% egg 2% yeast .0.5% dobrim 500 bread improver which allows this to be an instant dough, water was not measured i'm afraid in my haste to get things underway. From the mixer onto the bench scaled preshaped rested (whilst i put the sourdough into the oven, and then shaped onto flutes on trays and into the proover. 

All in all a nice little wake up starter before the real job, a quick shower to start behind a desk for 7.45.   

Kind regards Yozza


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Hi  just an update  on a point raised by Varda and Janet to the sprouting of the malted rye grains that i obtained from a local (AUS) brew shop.


The Rye berries pictured have sprouted after 24 hours and exposed to the air for a further 12 hours. These were sold as Malted Rye but obiously  these are still viable, most likely just rolled through malt powder rather than the berries themselves having been processed for any malt content. Most malt is commercially from Barley grain where the berries are sprouted  and processed for the malt.

In my circumstance the malt was washed off in the soaking process, in brewing it would have become part of the wort. the water could have been saved and used or there maybe unmalted rye available at the brew shops. A point to remember is not to soak for to long as the grain can drown  agood soak and the exposure to air does the trick and perhaps a few quick dunks to stop drying out to fast.

As an Aviculturalist ( bird keeper ) we  had a problem at one time with seed coming in from Queensland  that  when soaked failed to sprout so wasnt viable, checks were made with the Agricultural department and we found that the seed had failed a sample test for weed seeds and was then irradiated which kills the  viability of all the seeds in the bag the alternative was for the company to return the seed to its origin. obviosly the cheaper alternative  was denaturing the grain, which is probably fine as long as you dont want to sprout it. 

Kind regards Derek  

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Well its been a while since i had the time to bake,but when i visited the brew shop and was impressed with the different grains that were there for brewing i bought some malted rye grains from Germany something gave me a giddyup.

So the sour dough culture came out of the freezer where it has been hiding since the term break here at the Institute  and after a couple of feeds it was away. So i soaked the grain which succeeded in taking the malt off the outside  and after 24 hours i drained and allowed the grain to sprout after another 24 hours it was ready to go into a dough.

Wednesday morning i went into work a little earlier and made up the dough knowing there was a big class of apprentices  that i could get to do the stretch and folds for me on the hour and allow me to shape during my lunch break, which is what we did.

4 dough pieces were scaled at 650 grams and shaped and  into new bannettons  that i recently purchased and others at 600 grams onto couches on boards and into the cool room. The next day i came in early 5.30am to bake off the sour dough and as i was advised the class for that day was small  i made up a dough for the restaurant dinner rolls to help out  where 40 patrons were booked in for lunch. i might just as well as i was only waiting around anyway.

The dough i decided to make was a semolina dough  this was an instant dough  and i used 3% dry yeast that moved it along at a good speed so that iwas able to finish all the baking actiity to start work at my desk  for 7.45am  

Below is pictures of the Sourdough, unfortunately i did not get any pics of the semolina rolls but i have to say i was impressed with the lightness and tastiness  of these rolls, i was also fortunate to get an invite to lunch at the restaurant and saw the patrons enjoying the rolls.  



 The sourdough was  3:2:1 with the addition of butter @2% salt @2% eggs 2%  and sprouted rye berries  dry weight 250g @ 8.3%.  

I will post the semolina dough formula if anyone is interested

kind regards Yozza


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Between sips of the left over home brewed stout, the Haloumi cheese cbes and diced onions were folded into the Turmeric douh over  three intervals of stretch and bench rests before being shaped and dropped into foil containers that allows for easy transportation as they were to be baked on our own the next day.

With drinks drained very quickly from the plastc cups, Derek then got busy with a quick rise white bread with black sesame  which was  eventually shaped into  numerous shapes and sprinkled with not only black sesame but white sesame and poppy seeds.


Smelling of earthy fresh baked bread ,we returned to the hotel renewed with energy and hope.

Here's a BIG thanks to Derek for his generosity and kindness. But more importantly for showing that when it comes to sourdough , you cant'  seem to be over-the -hill - it takes little strength and effort and it can be one of the most forgiving breads to make.

 Happy with the evenings work


So there we have it  a great time was had by all, a pleasure to meet and bake with a fellow TFL BAKER.

After closing up i was able to give the ladies a lift to the city and their hotel offering a few suggestions of places worth visiting and a couple of bakeries worthy of a visit i suggested that we might meet up in Fremantle for a quick lunch  at the Old Shanghai food hall on the friday which we duly did, i was able to give Betsy the loaf of Haloumi and spring onion bread that she had no facilities for back at the hotel that i did at the Institute.

I also arranged to pick them up from the hotel after chack out on Saturday morning and took them down to my daughters rural property where we had morning tea followed by a trip up into the Darling Ranges to a vineyard  where i was hoping to see some wild Kangaroos but unfortunately seeing as it was so hot they were all hiding in shady spots. We returned to the daughters property in time for some lunch after which it was time to head off to the airport and say good bye.

I have already got my invite to KL which is just over 5 hours away and intend to renew our aquaintence in the near future.

I am submitting this article at the request of Betsy and Penelope  who were having trouble posting themselves.

Thankyou ladies and thanks for the book you presented me with too. Kindest regards Derek

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Last year i had permission to hold a promotional class consisting of colleagues family and friends with the idea that fellow TFL member Ross (ROSS-N-ROLLER) would come along and do an article that we could submit to the local paper  prior to a November date for a class on Sour Dough.

Ross and his partner Janice  came along and we had a great evening together.

Ross's article follows 

                                                       Bred to Bake

i recently attended one of Derek Hughes' sourdough bread baking classes at Beaconsfield Challenger Institutes campus. There were 12 attendees in all, most with no bread-making experience. as a home baker of sourdough bread myself,i was struck by the depth of Derek's knowledge and his deft dough handling and shaping skills He was a pro baker for many years,and it shows .He even looks like a baker (see pic)

While Derek's retail bakery days are behind him,he has never stopped baking,enthusiastically passing on his knowledge to Hospitality students at the Institute, in between working on campus as a Supply Officer. He brings this same impassioned approach to his bread baking classes-It's infectious!

The classes take place over 3.5  jam-packed hours. Derek led us through sourdough breadmaking process:weighing and mixing the ingredients:stretching and folding the dough during fermentation;shaping and baking.

There is plenty of opportunity to get down and doughy,with Derek overseeing as mentor-and just as well,in the case of some devilishly naughty but easy to mangle cinnamon scrolls!

The highlight is the sampling the wares,which included a delicious black sesame seed sourdough Pre prepared by Derek  and baked during the class.

We were all given a dozen cinnamon scrolls to take home as well a dough fermented and shaped in class to be baked next day. This  night it was a delicious wholemeal sourdough featuring Derek,s home brew stout recipes are included.

a fun night well run,and outstanding value. ROSS ---------------------------------------------------

As the article didn't get a run in the local paper we had to cancel the proposed date, it was not long after this that i received an email from fellow TFL member Betsy Teo asking if i knew of any one that gave sourdough lessons as she would be visiting Perth and had hoped to book into a class with Yoke Mardewi of Wild Sourdough fame  who lives in Perth but alas was not holding any classes at that time. I said to her it was a pity as i was due to run a class but had to cancel due to no publicity.

Anyway i was able to gain permission to run another freeby for staff colleagues and friends and over seas visitor so emailed the details and to contact me when she got to Perth, which she duly did. i gave the details of where and when. and how to get there.

What follows is an account from Penelope, Betsy's daughter who accompanied her on this trip.    

Over the hill

Now that phrase can be rather misleading.

And this is something i had come to learn last November 2013 as i made my way by foot from the junction of South Tce and Sth St where the free blue cat bus service  had let me off (bus stand7) towards Challenger Institute of Technology.

Stopping every 500 metres or so , i was greeted with the same response ,"over the hill. to your right across the oval"

Well, what would have been helpful was if i had been told  that its a BIG hill - somehow the art of describing how strenuous and challenging the different hills one has to encounter on foot is something only the residents of San Francisco has it refined to the 'T'.

What's interesting is my mother has over the course of 5 years or so been trying to make the perfect San Francisco sourdough bread.

Having left the 'brick' stage some time back with the help of online forums,countless of hours spent on You Tube videos, and many.many guinea pigs  who has been or lived in San Francisco as testers the phase of inconsistent results of 'blisters','open crumbs' and 'ears '  continues to haunt her.

This resulted  first with amassing a collection of sourdough or levain publications  by the who's who  of baking, followed by stalking  self proclaimed  local artisan bakers, to eventually combing farmers markets of Europe and begging strange Swiss, Italian and French men covered in powdery white substances to Pilates professional moonlighting as organic artisan bakers for private lessons.

Almost giving up hope , a lovely Australian man  - Derek- responded to her email queries, agreeing to provide her with some lessons one fine day.

the respond was timely with a last minute  visit i had planned for  after receiving news of an old family friend who was terminally ill in Perth.

Needless to say our laborious hike up Sth Street was well worth the visit and the very fact that we  had travelled all the way from Kuala Lumpur gave us not only automatic access to the Challenger Institute of Technology premises after hours but an escorted  tour around by security personnel on duty.

Derek on first impression was unassuming  and friendly . While waiting  for the rest of the 'friends and family who would be joining the baking session that evening, i went about taking the roots off the spring onions  that were to be used latter, while he went about answering my mothers 'technical questions'

Betsy and Derek  

  With the party ensemble at the agreed upon time ,class started with Derk explaining the lesson  plan for the night and put a batch of flour , sourdough starter and other base ingredients  for a white bread with turmeric Haloumi cheese and spring onion sourdough: one of 3 breads that we would  make that evening into a larger mixing bowl.

Michael one of Challengers'  chefs adding cheese and spring onions into the last few folds

the dough pieces scaled off below


As the dough was getting a good work out in the industrial sized mixer , Derek  produced loaves  of risen 50%wholemeal  with Home brewed stout  and torrified wheat that he had made the previous day and went about describing the technique of slashing . Once we had all had our rounds of slashing 2 or 3 loaves each Derek went about preparing the loaves with a glaze before baking them.

Michael  the Hospitality Technician  prepares the loaves for washing slashing ready for the oven.


yozzause's picture

We are experiencing some pretty hot weather here in the West at the moment but i did find time to bake.

I was impressed with the 36 hr baguettes that were featured recently on TFL, i retrieved my s/d culture from the deep freeze here at work and it proved to be a little sluggish to start with, taking 3 or 4 days  to come out of its christmas holidays slumber.

I did a half size of tx farmers dough and here are the results, still not as good as the others but quite acceptable and very tasty.


                                                        the single test loaf

                                                             the crumb shots.

I was able to trade half of the baguette with David the French chef just back from his holidays to Northern France for the sweet he made for the class of chefs from one of the big catering companies that provide catering to the mining companies operating in the gold and iron ore camps across the state.

David said the bread was as good as any he had back in the old country and we enjoyed the sweets back in our office!

That was a win win I reckon.



Hoping the weather cools soon.

kind regards Derek



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Hi Folks

i was reminded by work colleauges that i had not baked for a little while and that they were feeling deprived of some nice bread. So with that thought ringing in my ears and the thought that i hadn't baked since i had changed my feeding regime for the sourdough culture  where it now spends more time in the cool room than out, coming out for a couple of days for a few feeds and going back in the fridge for a longer stay.

I decided to come in early to work and put through a white dough 3kg flour 2 litres of water and 1 kg of culture(100%hyd) 75g salt 1x 50g egg and 150g of butter.

The dough was mixed well as i had decided that it would get no stretch and folds just a bulk fermentation which lasted for 4.5 hours so the dough was scaled and shaped after my lunch and placed on linen couches for an overnight stay in the cool room. 4 @750g 5 @ 500g 4 @ 250g 

Again i came in early and baked off the dough before my scheduled 7.45 start 

I managed to get a cut shot just before the loaf was eaten at lunch time, please disregard the cutting board with coffee stains  


I have also included a couple of pictures of bread that was made recently during a visit from fellow TFL follower Betsy Teo, im sure she is about to do her write up  about her Aussie Aventure whilst on holiday from Malaysia ( the pressure is on)


Home brew stout with torrified wheat sourdough to the left,  with cottage loaf and stick made  from black sesame white dough (No time dough)


Turmeric with Haloumi Cheese and Spring Onion Sourdough loaf inside and out.

Kind regards Derek






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I invited friends for dinner  tonight Friday, I promised them a roast tomato soup and  fresh bread, and followed by a (home brew) guiness  and steak pie with fesh veg from the garden. Anyway we had got to Friday morning and i couldnt see myself getting a chance to knock up a batch of bread at work so i decided to call at a relatively new sourdough bakery in South Fremantle The Wild Bakery on my way to work.

The bakery was open before 8.00am and as i parked the car and walked towards the doorway there was a waft of bread in the air, and could i detect the faint smell of slightly over baked bread a faint smell of burning  any way as i got in the doorway there were a few different loaves to choose from,  i chose the top shelf loaf which had caught a bit of colour but would be nice and crunchy with the soup   


It was lovingly wrapped and taped and handed to me, i had a pocket full of change and was sorting the gold coins from the silver and asked the price,   $12.00   was the reply  which was about half as much again as i was expecting , Oh well perhaps i wont buy a danish for my 2 work colleagues after all.  As luck would have it my trousers were being weighed down with coins so i had enough in small change and was still able to put a couple of dollars back. This had to be my most expensive loaf of bread  ever purchased it will have to be good! 




Once At work i took the loaf to fellow enthusiasts that usually benefit from the free loaves that i hand out from  baking sessions,

We had 3 people that proposed a price of $8.00 which was in line with my thoughts.




 I had to cut it and have a look and a small taste, verdict of my close colleauges not as good as mine, i will have to reserve my opinion till after dinner tonight.

Our dear friends Bob and Joan have just recently clocked up 49 years of marrige together. i have been able to find a wine that we enjoyed greatly in the past, a bottle of 2009 Mudgee Black Shiraz @ $25.00 for the toast , let us hope that this bread has similar qualities.

Fremantle has 2 x recently opened sourdough Bakeries another actually in the city which i briefly had a quick look at but will go and do a proper reconaissonce on it soon.

Just to finish a picture of our 2  cats Tiger and Jess named by the grand daughters, they have Garfield and the 4th brother another ginger cat Harold Holt  is with the mother in law. IF we DO come back in another life  come back as one of my wifes pets,

Brothers in arms showing contentment.

kind regards Derek

yozzause's picture

Following on from the visit by Ross and Janice to Challenger Institute for an evening "Introduction to Sourdough" i had asked Ross to bring me a sample of his sour dough culture  so that i might give it a run.

The dough was a 5O% Wholemeal dough that i mixed and allowed a bulk ferment in the cool room overnight and took around 24 hours after mixing,  No stretch and folds  were administered any way it felt good to  quite good to handle although a little sticky but a bit of semolina and flour took care of those problems.

i decided to make 12 baguette shapes and a couple of loaves these were quickly handled and put on couches for another night in the cool room. i came into work early the next morning to put the dough through before my normal start time of 7.45 am. So shortly before 6.00 am the ovens were fired up the dough pieces brought from the cool room  and in the time it took to make a coffeee and the cornflour wash for the dough pieces the oven had reached 220, i chose that temp because as the water is injected the temp drops  about 20 degrees.

i have a long piece of thin ply that i use to peel the dough pieces off the couch and onto the trays, the  3 trays were then washed and seeded and then slashed and into the oven. the other two loaves were then similarly treated and into the oven . the water/steam injection is kept on until the loaves have set and the first signs of any colour appearing the temp  was set to 200 for the rest of the bake. i even used the exhaust facility on these ovens to try to get a really crisp crust and it does seem to have done the job

on the couches on the boards out of the cool room


All in all  quite pleased with the sample there Ross It made some good bread and i will probably use it again soon, my one tomorrow though!

kindest regards yozza 


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