The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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nmygarden's picture

And how!

50% sprouted wheat (commercial) and 50% BF, 80% hydration, 20% starter (100% hydration), 2% salt, 12% sprouted grain. 40 minute autolyse (flours and water only), slap and folds x 6, 1 and 1 minutes, then 3 sets of stretch and folds at 20-30 minutes apart. The dough was beautiful, smooth, supple, elastic.

Covered and into the refrigerator for the night, where it rose maybe 50%. Pulled it out and cranked the oven to the max (500 F+) to preheat while I preshaped, then shaped a tight boule.

An hour later, it had relaxed a bit rather than rising, so I slashed a few cuts and into the oven to steam under my Le Cloche lid for 20 minutes, then 20 more at 450 F.

It did color. It did blister. It did seem to be fully baked. I was hopeful. But the crisp crust began to soften...

Several hours later, I cut it open to find cavernous holes and dense, gummy crumb (which may not even qualify as crumb). Yuck. And into the trash it went.

Disappointed, but not giving up. Will tackle this again soon, but first will read more and revise my formula and procedure, listen to the advice and voices of experience.


kenlklaser's picture

I'm writing this well after making this loaf last week or thereabouts.  Unlike so many of you, I'm boring in my bread tastes, I don't really want to make lots of different varieties, as long as I make this particular loaf and have it on hand for egg sandwiches, I'm reasonably happy.  I do use sourdough in it, as it tastes better with mustard and egg, than when it's made only with sweet yeast.

I evidently made a weighing error early on, the first thing I noted was the dough sticking differently, more, to the bottom of the mixing bowl. I knew then something was wrong, but wasn't yet sure what.  I suppose I could have thrown in a little more flour, but that's not my way, I want every last gram of everything weighed.

When I got to division, two loaves of about 4.5 lbs each, the weight was under 2000g each, instead of slightly over.  Well, at least I knew then that I had made a weighing error, most likely too little flour.  This dough was hydrated more than normal, and sure enough, the holes are, on a few slices, big enough for mayonnaise to slip through and smear all over the fingers.  I'd rather that not happen.

Not only that, because the loaf was hydrated more, it took longer to bake, and never did reach the final temperature I usually use, I finally took it out after realizing the temperature wasn't rising and it was good enough.  It ends up this bread is somewhat dry.  Perhaps I should lower my final temperature slightly, this one was removed at 206°F, and normally I go to 208°F.

Maybe next time I'll pay a little more attention when weighing the ingredients.  This particular bread is somewhat of a hassle to make, I wish I could make it simpler, but haven't yet figured that out. Another thing I'd like to figure out, how to flip the pan dough over during proof.  It's always a little more dense on the bottom than the top.

I preslice it as I store it frozen.

AbeNW11's picture



White Four 500g, Water 300g, Salt 7g, Fresh Yeast 1-2g


Form dough then proceed onto 4x Stretch & Folds at 10min intervals. Cover and leave overnight.


Next morning wake-up to a wonderfully bubbly dough. I love going to sleep knowing my dough is hard at work.


Shape & Score.


Bake in preheated @ 210 degrees Celsius for 30 min (with steam)


Thank you ElPanadero for the recipe and guidance. 

wostryk's picture

Greetings from Czech Republic! ;)


The Sunday afternoon sourdough bread, my third own sourdough bread.. Looks good, smells awesome, tastes even better!! :)

  • 200g rye sourdough
  • 150g rye flour
  • 150g wheat flour
  • 30g buckwheat flour
  • 50g oatmeal
  • salt, honey, water
  • rye sprouts for better look :)
CeciC's picture

I have baked Pumpkin Pain De Mie and Pumpkin and Pepita Rustic bread for Halloween, and two batches of Pretzel.


Pumpkin bread Pumpkin breadPumpkin breadPumpkin bread


The ideal of Pretzel came to me when I was at Beer Garden for Octoberfest, I brought a pretzel from one of the stalls, its a total disappointment. First its crust tasted and felt like rubber, the crumb was dry almost like a softed cracker and the taste is blanded, so I decided to bake my own. My first pretzel batch is a disaster, as its a little over proof and it sticks to the paper. Then I found out its not even parchment paper @@. It is super soft so Its impossible to have it dip into Lye bath. Ummmm Baking bread is always full of challenges and disappointment. 




One on the left is my second batch the ugly one on the right is my first attempt. Its like a scary bread for halloween rather than one for o Octoberfest

After my disastrous First Attempt, I googled and watch a few video, found out that they will have their dough chilled or even frozen for easier handling. which is why the people can always carry their pretzel dough around like its an unproofed dough, Phew ~~ thats as quick and easy fix to my mess. 

< Untitled Untitled Untitled


The look of pretzels are like an evilish laugh of a bread.

I have also baked a Soy and Honey Sour Pain de Mie with 20% soy pulp (Left over from my Soy milk)


Honey and soy pain de mie Honey and soy pain de mie

davidg618's picture

Never having baked, tasted or even seen these skinny loaves before now their shape is my best guess based on Stan's instructions.

I may not have got the shape right, but I'm sure I got the recipe right. They are loaded with flavors! We're planning a small get together with friends to eat these; each guest will bring a dip or spread they think appropriate for rye. I'm making a roasted beet, yogurt, bleu cheese and bacon dip.


David G

golgi70's picture

I often ask for requests but seldom get one.  "Oh whatever you want to make" is the most common.  This time around the lovely lady requested a Sour Wheat bread.  I was thrilled.  I decided I'd build a new formula just for this/her.  And since I'm so happy with the results I thought I'd share.  A note on how my spreadsheet functions.  The
Green row is for Pre ferment 1 and the Red Row is for Pre Ferment 2.  This is the flour it will pull from accounting for the flour in the seed culture.  You may need to adjust slightly to your cultures specs.  I also used all Freshly Milled grains.








David Esq.'s picture
David Esq.

People often criticize the Forkish method of managing one's starter.  For example, if you were to make his double-fed sweet levain according to his instructions, you would throw away everything but 50 grams of your starter that you fed 24 hours ago, feed it 250 grams of flour and (200 grams of water) for a total of 450 grams of levain.  Then you'd throw out 200 grams of the levain and feed it 500 grams of flour and 500 grams of water for a total of 1000 grams of levain, before using only 540 grams of it, and presumably, keeping the remaining 460 grams of levain only to discard 410 grams of it for the next bake.

The benefit to creating so much starter that winds up in the trash is that small errors in measurement are much less significant when dealing with huge quantities whereas the same small errors when dealing with smaller quantities are significant (in terms of percentages.  What the impact on the bread is, is unknown to me).

I house my starter in a 1/2 pint mason jar. Here it is after having been fed and then used to create a levain for an overnight country brown.

My jar weighs 147 grams empty. With my culture in it above, it weighed 153 grams.  Since I had 6 grams of culture it was time to feed.  Rounding, I fed it 3 grams water, 3 grams AP flour and 1 gram of whole wheat flour.  That turns out to be 75% hydration rather than his recommended 80%. If I was to not round, I would have fed it 2.7 grams, 2.7 grams and 0.7 grams respectively,bringing me to 79%.  Given the resolution of this scale, lord only knows what I actually put into the mix.  However, to be sure of getting one thing right, I measured the water with a syringe.  Not because I am crazy exact, but because I have trouble pouring that little water into the jar and didn't want to over-pour by a lot.

Here it is, all fed right before going in the fridge.

Note, this is not how I normally do things. But that is because I have no real "normal" way of doing things. Sometimes, for a bake, if I have too much in the jar, I will take out a portion of my already small starter and build it in a new jar, feed the old and stick it in the fridge, and keep the new on the counter until it is ready for use.  I might then have two jars in the fridge, or simply add the old and the new into a single jar, cleaning the old one.     


Apple Betty's picture
Apple Betty

Hello all TFL'ers.  I stepped away from baking bread for awhile and just started again about 18 months ago, but this time with SD.  I want to say thank you to everyone that posts on this site.  What a wealth of information, passion and willingness to share. There are many folks here that have inspired me to keep learning and challenging myself.   I felt after "lurking" on the site for so long that I'd log-in.  My hat goes off to Floyd for such a great site that he tirelessly maintains. (IMO). Until next time.... happy baking.

kiki's picture

Everyone, have a fun trick and yummy treat!!




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