The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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gmagmabaking2's picture

Hi all, yesterday we make our fruitcakes, so we would have plenty of time to snocker them up for the Christmas Dinner. We used a great recipe that we tested when Helen and I surprised Barbra on her birthday almost a whole year ago... we made our yearly fruitcakes there with her in October.  This year we started a bit earlier and baked together via cyber/text.  Admittedly, in person was more fun!!!  But these all came out great by anyone's standards I am sure.

We used a combination of pans and our fruits are a bit different... Here are Helen's and then My fruit before mixing.


Barb didn't send a picture of her fruit, but I imagine it looks a lot like mine... with nuts...I left nuts out at my husband's request.

Looking the into the oven shots.


Those oven shots are mine, then Helen's, then Barb's.

We had a good time making these, tasting, and now waiting for the time to reveal them after some "resting" in wait for the holidays.

 Helen's all done  and wrapped.

 Barb's baked and ready to wrap.

 Barbra tripled the recipe... that is a whole lot of fruit and goodies.

and then mine is all wrapped up... the lead in picture is my round one that is in the can... it weighs 6.75 pounds, single recipe in tube pan with about an inch in a loaf pan for sampling.


... that is a lot of love waiting for Christmas... 

By this time next week we will all have "Baking with Julia" in our hot, floury, little hands... I wonder what we will bake?

Happy Holiday Baking!

Helen, Diane, and Barbra (rbo) =)


alfanso's picture


I’ve returned from our more than two months away from home and from our oven, but made good on a promise to a distant acquaintance.  I said that I would try to create a video of the making of the Bouabsa baguette for her, and I did.  As my first baking “project” since returning home.

It is posted on You Tube and comes in at a whopping 38 minutes, and is quite detailed, with the first ~9 minutes alone talking about the ingredients and the tools that I use. If you have trouble falling asleep at night, this is the video for you :-) .  However, for anyone wanting to learn the steps and methodology of making this simple, yet incredibly satisfying bread, it may be worth your time.  I use French folds and stretch & folds for my mixing and folding here.

If you have a hankerin’, it is posted on You Tube as .


greedybread's picture

 P1120357 (800x600)

Let me count the GREEDY ways…


I challenge you to make all the buns in this post!!

Go on !

Are you baker or mouse???

Bun or no bun?

Greedy or not???

You know you want to!!

P1110814 (800x600)


Fruity Chelsea buns with Cream cheese frosting


Rocking Raspberry sticky buns


brown butter & vanilla sticky buns


Sublime Cardamom & molasses sticky buns


Rosewater, pistachio & marzipan sticky buns


Chelsea buns


ooey gooey cinnamon swirl sticky buns


And last of all, although strictly not a sticky bun, a bun none the less!!



Hope you enjoy making these as I did eating them!!

Which means you will get triple the pleasure of eating them:)


PS: I forgot this hybrid!!

Marvellous Winter Milk Chocca choc and Vanilla Bean sweet buns.

Papoula's picture

Wholemeal with 20% sourdough (2 feeds 8h/16h)

30% wholemeal stone grind

70% hydration

baked on stone




instagram @papoulabakehouse


isand66's picture

If you haven't figured it out by now that I kind of love this whole porridge bread thing than now you finally know :).

I just finished off my last Durum Semolina with Ricotta Porridge bread and wanted to change things up a bit and add more whole grains.  This one has plenty of whole grain goodness added to the KAF French style flour including fresh rye flour, fresh spelt flour and fresh whole wheat flour along with a nice mixed grain porridge.

I wanted to caramelize some onions for pizza night so I used the left-overs in this concoction along with a healthy dose of shredded Asiago cheese.

The starter was made with my standard trusty AP stiff seed starter along with some French Style flour in 1 build this time since my mother starter was just refreshed.

I made one large Miche which ended up coming out as tasty as it gets.  A nice moist open crumb with the combination of mixed grains, cheese and onions really just make this a wonderful bread.  I highly recommend this one, but beware it is a bit sticky so you need to be used to handling wet doughs.


French Style Asiago Porridge Bread (%)

French Style Asiago Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.


Levain Directions Build 1 (Using AP Starter at 66% Hydration for Seed)

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my Proofer set at 81 degrees and it took about 4 hours.


Oat Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.


 Main Dough Procedure

Mix the flours , wheat germ  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge and salt and mix on low for 5 minutes.  Next add the cheese and onions and mix for another minute.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).  Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Since I made a large Miche I needed to lower the temperature to 425 F for the last 15 minutes to prevent the crust from burning.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.





DulceBHbc's picture

Just made Ken Forkish's 80% biga white last night. This was the best bread I've made yet. Really happy with the results. Great dome; great crumb; wonderful, crackly crust.

This was my schedule:

9 pm: Made biga

8 am: Retarded biga in the fridge, since I had to go to work

7 pm: Took biga out of the fridge to warm it up to room temperature (right now, room temperature is about 78F!)

8 pm: Added the 100 g flour and all the other stuff (made only half the recipe), folded, and let it sit out for about 2.5 hours.

10:30 pm: Formed the dough and placed it in a banneton, then let it sit out for another hour

11:30 pm: Baked.

12:15–30 am: Done!

Yes, I stayed up quite late for this, but it was worth it!

grdresme's picture

This is the bread we usually eat when I can't make the time to bake sourdough. Usually I bake about 4 loafs of sourdough spelt; and utilize the freezer to keep us eating it throughout the week. If we burn through the sourdough quicker as expected, I usually bake some extra bread with yeast. 

The recipe is pretty simple: 

For two loaves:

500 gr white spelt flour
500 gr whole spelt flour
22 gr salt
14 gr yeast
1 tbsp cocoa powder 
20 gr of syrup (something sweet, maple or rice or aguave)
600 ml tepid water.

Rye flour for dusting

Combine the dry ingredients, before adding the a mixture of the wet ingredients. Kneed until the right (baby buttocks, slightly tacky) consistency, and leave it to rest for about an hour. Knock back the dough, shape your loaves, and let them proof until they are the right size for you. Dust them royally with rye flower and score to your liking. Underbaking it will definitely make the crumb wet and doughy, so be sure to let the internal temp reach 96C. I start my oven on 230C, add a bit of steam, and after 10 mins turn down the oven to 200/210C. Total baking time for me is about 45/50 mins. Considering the short amount of time spent on proofing, the flavor keeps amazing me. 





yozzause's picture

Hi Folks just a couple of pics of this bread that was much admired at work today

The dough was 4kg flour

2 kg Biga (a previously made dough with no salt 2kgs flour 1400ml water 10g yeast set aside in a container in the cool room 36 HRS)

100g salt

100g eggs

120g yeast

2100ml water

1000g roast butternut pumpkin

1000g   brown rice and barley

This is mixed to a soft dough and toward the end of the mix the cooked rice and barley is added so as not to macerate the grains. the rice /barley was cooked the night before with the absorbtion method

This dough was then bulk fermented, mine had to be done in a hurry hence the yeast quantity, it felt great to handle and was weighed off at 650 g for bannetons 250 for sticks and enough for 56 x 50g dinner rolls for the restaurant.

They proved quite quickly and were baked off with the use of steam/ water injection  and baked quite nicely. bread was cooled and sent off to the west end of Fremantle outlet of Quinlans  to be used for lunch and a few saved for tasting here. so i was lucky to get just a few photos to show you!

Had great feedback from the testers   





 All done from 4.00am to starting work at 7.45am

Happy with that!

kind regards Derek








Windischgirl's picture

During a recent expedition to the local Pan-Asian grocery, I came home with 25 lbs of whole wheat atta.  Not knowing from nuthin', I expected it to be a typical whole wheat.  Thank goodness for TFL!  I checked out archived postings on using atta, and one poster had success with using Atta in TomKat's Semolina Filone, as featured in Maggie Glezer's Artisan Baking.  I started with a poolish including both yeast water and about an ounce of liquid levain for flavor and rise.  I didn't get much sour in the final bake, but that's fine with us.

Not too bad for a first attempt, I must say.  I think the loaves are a bit overproofed, and slashing continues to be my greatest challenge, but the flavor has been good, and I enjoy the chew.  The color is a light whole wheat but with nice gluten past attempts with whole wheat typically result in a crumblier (is that a word?) crumb.

I do made Indian food several times a month, so I will certainly have to try the traditional Indian breads...only 20 lbs of flour to go!