The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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paleo4ever's picture

My stone dutch baking rustic bread. Photos of bread to come

Wingnut's picture

Well after My Wife's fathers death we had another death in the family, tough times people. 


After that I went on the road for a bit to try and deal with my stuff. I won't bore you with all the details of my walkabout, but suffice to say it helped.

I went to Portland Oregon through Mammoth Lake CA and Bend OR fishing my way up. I did go to Mr. Forkish's place for some pizza and breads. On the way back I made the 9.5 hour drive to outside San Fran and pick up some of Chad's Soughdough the next day. But on Sunday bread does not come out to 4pm! I pushed my anger down by buying some Croissants (after waiting 1.5 hours in line). Once back home I hmade my first attemp at 100% Whole wheat bread with some flour I bought in PDX. My wife was going through food withdrawals so I baked and cooked to get her better.

Here are some picks.....


and todays bake

Cheers all,


paleo4ever's picture

Ahh well I learned a valuable lesson. Dough accidentally left out over night becomes useless. Got to playing with little ones and totally forgot it :-[ But on the bright side promised my daughter we will do next one together :-) :-) never knew dough could become a ballon :-)!

PetraR's picture

Now I made this one today, I started the preparations last Night so that I could bake it at lunchtime today.

This one did not rise as much as the * Rustic loaf * I made yesterday for 2 reasons.

A. I had less 50% hydration Starter * I did not plan well ahead , doh * 

B. The banneton was to big so it did spread more to the sides than it did go up. pffft

Lesson learned, next time I will bake Batards on a Baking Stone.


The Crumb is not very open, but I do like it when I have a bread with a lot of whole wheat and rye flour in it:)


150g mature 50% hydration Starter

300g Bread flour

250g Wholemeal flour

200g Rye flour

2tbsp Caraway seeds

2 tbsp Vegetable oil

500ml tepid Water

 25g coarse Salt


Mixed the 50% hydration Starter with the Water & Oil and added the flours.

Mixed all well until there was no dry flour.

Autolise for 50 Minutes.

Added the salt and incorporated it into the dough.

Did turn the dough every 30 minutes for 3 hours. * 6x *

* When  I say turn I do that in the bowl by grabbing one edge of the dough and fold it over the dough and go round the dough and do this , usually 6 tuns *

Between the turns I put the bowl with the dough in a large plastic bag.

Bulk fermentation over night.

Turned the dough out on my counter and shaped it in to a batard * finally know how to do it. yeahhh *

Put the batard upside down in a well floured banneton.

Covered the banneton with a well floured kitchen towel and then put the plastic bag over it.

Final proofing for 2 1/2 hours.

Preheated the Oven with the Dutch Oven in it.

Baked the bread for 40 minutes at 250C .

Reduced heat to 200C and baked the bread for a further 30 minutes with the lid off.




paleo4ever's picture

Loaf, Like WOW!!! Changed to grams and it is not to sticky nor is it hard to work after a few minutes I do not have a bread mixer so it is all by hand.:-). Only on 2nd slap and fold...??? Doing rustic bread minus Rye flour can not get in my area used  unbleached as substitute,had the caraway seeds and thank you for giving rustic bread recipe. By my calculations at 10:30 tonight I can put in fridge till in morning

emkay's picture

I've been craving a whole wheat loaf lately. After consulting Tartine Bread (aka book #2), I chose to make Chad's whole wheat complet which is 70% whole wheat flour. I increased the final dough's hydration from 80% to 85%. I used a not-so-young levain because I like it sour. Just for kicks I added some lightly toasted walnuts and walnut oil too. Mine didn't turn out as open and hole-y as the non-walnut WW one pictured in the book, but it sure tasted great. It was moist and hearty and filled with tons of walnut goodness.


Tartine's 70% Whole Wheat with Walnuts

Grams (Baker's Pct)

350 (70%) Whole wheat flour (Whole Foods Organic)

150 (30%) All-purpose flour (Central Milling ABC)

425 (85%) Water

10 (2%) Salt

100 (20%) Levain (100% hydration)

150 (30%) Walnuts (lightly toasted)

10 (2%) Walnut oil

Final dough: 1195 grams

Overall hydration: 86.3%

Prefermented flour: 9.1%

My levain (10 g starter + 50 g water + 50 g flour) was fermented for 12 hours at 70F. Autolysed the flours and water at 70F for 1 hour, then mixed in the levain and salt. After the levain and salt were well incorporated, I mixed in the walnuts and walnut oil. Bulk fermented at 75F for 3.5 hours with stretches and folds every 30 min during the first 2 hours.



Scaled 850 g for my oval brotform and the rest of the dough for a 3x5-inch loaf pan. Shaped and proofed at 75F. 3 hours for the brotform and 2 hours for the mini loaf pan. Baked the oval at 450F for 40 minutes (with steam during the first 20 minutes).



Baked the mini loaf at 450F for 25 minutes.



I always seem to have egg whites stashed away in my freezer. I think it's because I use the eggs yolks to make pasta carbonara (which is quite often). All those egg whites give me a perfect excuse to make macarons. Nothing too fancy this time. Plain and simple with a vanilla bean Swiss buttercream.




:) Mary

PS: Submitted to Susan's Yeastspotting.

dabrownman's picture

This is another take on Lucy’s recent sprouted grain experimentation.   This time she used a 4 whole grain blend of equal parts of: spelt, rye, farro and wheat for the sprouted part and the whole grain part too.  But she cut the sprouted part in half hoping to further bring this kind of bread back down to earth without it fermenting away at ramming speed and over proofing.


This time the levain amount was 9% of the total flour and water weight instead of 7%.  All of the hard bits sifted from the sprouted and the whole grain berries was used to feed the levain you get the hard bits as wet for as long as possible…plus the levain loves these hard bits.  In this case there, was only 14 g of hard bits at the 11.3% extraction so some of the 88.7% extraction was also used to feed the levain.


We sprouted on Monday for 24 hours and dried in the A sun on Tuesday.  On Wednesday we ground the sprouted and whole grains and got 10 g of rye starter from our 8 week old stash in the fridge.  We did our unusual 3 stage levain build of 2 - 4 and 4 hours where the levain was refrigerated for 24 hours 4 hours after the 3rd stage instead of our usual 1 hour following.


We got the levain out of the fridge on Thursday and while it was warming up we autolysed the remaining dough flour for 1 hour with a mix if yogurt whey and water with the salt sprinkled on top.  We also whizzed up 10 g of the walnuts to mix with the 10 g of walnut oil and the tablespoon of minced fresh sage to make the walnut and sage paste.  Walnuts and Sage is a specialty of Phil’s (PiPs) - Super Hero, Purple People Eater Bread found here.  And my take on it here.

And another walnut and sage chacon here  We do like walnuts and sage in bread with a little whey and walnut oil paste….but it isn’t a bad thing!


Once all the flour, liquid and salt came together, we did 3 sets of slap and folds of 7, 1 and 1 minute on 20 minute intervals.  After 3 sets of slap and folds were done we did 3 sets of stretch and folds on 45 minute intervals incorporating the walnut oil, walnut and sage paste with the walnuts on the first set pf S& F’s.


After a half hour rest we pre-shaped the dough into a boule and 10 minutes later we changed our minds and made the dough into a chacon by making a knotted roll with 100g of dough for the middle of the bottom of the basket and 8 balls of 30g each surrounding it.


The remaining dough was shaped into a taught, squat, flattish round to cover the design in the bottom of the basket.  We let it proof for 45 minutes on the counter in a used trash can liner before retarding it for 20 hours in the fridge.


We haven’t baked under the bottom of a DO for some time so thought we would do so for this bake.  The dough had risen very well in the fridge but since it was a chacon and no scoring necessary, we decided to let the dough warm up on the counter for a half an hour before Big Old Betsy was heated up to 550 F which took another 45 minutes.


We overturned the bread onto parchment on a peel, slid the bread into the oven on the bottom stone and immediately covered it with the bottom of an aluminum DO for 20 minutes of steaming as we turned the oven down to 500 F or 2 minutes and then down to 475 F for 18 more.


Once the lid came off, we turned the oven down to 425 F - convection this time and continued to bake or another 10 minutes until the bread read 208 F on the inside and was removed to the cooling rack.  It sprang well, cracked where the chacon design forced it to and browned up well enough.   It came out of the oven very crispy but went softer as it cooled.


The crumb came out that walnut shade of purple we love so much, was fairly open with the sage smell hanging around in a subtle way.  There was a little more of an acid tang due to the yogurt whey but it didn’t detract from the fine flavor of this bread even though the sprouted flavor of the grain was less than usual..  We like this sprouted grain bread the best so far.  The taste is superb and if you haven't made a bread like this - you should  and soon - it is that good.



Wonder if this smoked corned beef would go well with this fine bread?  Or would it be better as hash?


Rye SD Starter Build

Build 1

Build 2

 Build 3



8 Week Retarded 66% hydro. Rye Starter






88.7% Whole & Sprouted 4 Grain extraction






11.3% Whole & Sprouted 4 grain Extraction
























Starter Totals


















Starter Hydration






Levain % of Total












Dough Flour






88.7 % griain extraction






12% Protein White Flour Mix






Total Dough Flour


















Whey 147,water






Dough Hydration












Total Flour w/ Starter






Total Liquid w/ Starter












Walnut Oil


















Total. Hydration with Starter






Total Weight






% Whole Grain












11.97% Protein flour mix is equal parts of LaFama 11.22% AP.


12.7% King Arthur bread flour amd 12% Winco AP flour









1 T Fresh Sage







Lucy says not to forget the salad to go with the sunset and.....have a great weekend.

paleo4ever's picture

Being a beginner baker would using unbleached flour and ap flour give a better rise and crumb.?Or should I just use one or the other? As many wonderful bread as I have seen here my skills are just not ready for some of the other flours and grains yet. One must know their limits.

                           Thanks for all the help.:-) :-)

NatiGO's picture

So, after the success with the loaf from Lesson One I've decided to change it a little before going to the one from Lesson Two.

I usually bake loafs with whole wheat flour, for the health reasons and all. So I decided to turn it into a whole wheat bread. I read a lot about how it is difficult to bake a 100% whole wheat bread, that it won't get fluffy, it doesn't develop as good as white loafs. And I also read that the "secure" amount is 1/3 of whole wheat. And that is what I did. 2 cups of white flour and 1 cup of whole wheat flour.

I noticed I had to add a little bit more water so I could feel it the same as the first one, but I forgot to measure it.

Again I should have let it rise a little bit more before going to the oven. 

What do you think, was this the right way to go? 

The next thing I want to do is add some seeds and grains. When is the right time to add them to the dough? I read in the handbook that the dough should not be kneaded as a regular one, because the sharper grains will cut the gluten strands and allow the CO2 gas to escape. So I'll have to stretch and fold it, that is new to me, we'll see how it goes!

Eli's picture

So I haven't been around in a long time only perusing and wishing I had time to bake. I have missed a great deal and saddens me to have misses some great bakes from everyone. While I'm still short on baking time (this job thing keeps getting in the way....LOL) I made some time last week to make some Pain Au Chocolate and Croissants! I have to say they ended up being delicious and flaky and buttery but not greasy. I must admit I'm not sure about the large honeycomb crumb versus the smaller tighter crumb.

Thank you for maintaining the baking passion and I hope I can get here more often.



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