The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


  • Pin It

Cari Amici,

questo Pane è stato messo in produzione tante volte proprio perchè il suo gusto, i suoi profumi rievocano in me i ricordi più belli della mia infanzia, quando accompagnavo la nonna al Forno del paese per cuocere il pane che aveva lievitato lentamente tutta la notte sotto una calda coperta.

Quante volte lei mi ha regalato un pezzetto di impasto e mi ha insegnato cosa fare per ottenere un buon pane.

Quanto mi piacerebbe che i bambini di adesso avessero la stessa fortuna.........

Questa ricetta è di un Maestro Panificatore Italiano, Antonio Cipriani che io ho avuto la fortuna di ascoltare e vedere lavorare durante una delle recenti Edizioni di “PANE NOSTRUM” Festa internazionale del Pane, che si sono tenute a Senigallia (Marche-AN).

Bella la sua ricetta e straordinarie le sue lezioni sul pane, se vi ho incuriosito venite a trovarmi.



Questi sono gli ingredienti che lui utilizza, qui di seguito vi inserisco delle specifiche per comprendere meglio:

Ingredienti per circa 1 kg di impasto:

- g  250  farina di grano tenero Tipo 2 (Corrisponde ad una farina di grano tenero integrale setacciata ed a cui viene tolta la crusca più grossa) proteine 12,5%

- g  200  farina di grano tenero integrale - proteine 12,5%

- g   25   farina di segale integrale - proteine 6,4%

- g   10   olio extra vergine d'oliva

- g  310  acqua

- g  225 di lievito naturale idratato al 50%, attivo dopo un rinfresco

- g  50 di Biga (fatta 12 ore prima con: 34 g  farina W330 proteine 13,5% , 16 g acqua, 0,5 g lievito compresso)


Temperatura finale impasto:  26 °C (in estate) e 29 °C (in inverno)


Per tutto il resto e per leggere i suoi preziosi insegnamenti vi lascio il link del mio post:


kacy's picture

The prep schedule got messed up when i had to drop everything and go marketing with a friend. Ended up with the autolysed dough which was slapped and folded about 2 mins on the counter and hurriedly thrown into an oiled bowl, bagged and immediately refrigerated. Came back more than 6 hrs later and started to do the first SF. Left dough on counter and did 2nd SF an hr later then refrigerated again another 3 hrs. Shaped and couched then went into fridge again overnight. Slashed and Baked this morning after 12hrs proof. There is no magic protocol here. Just a play with time and temp. Just shows how forgiving the whole mix can be. The aroma coming from the bake was just so good. Cant wait to savour and to see the interior.

100g starter. 200g water. 200g bread flr. 50gwholewheat. 50g rye

Happy baking everyone. May the fired up ovens keep you warm  these wintry days..

isand66's picture

This is one of my favorites from the recipe testing group to date.  It has hints of fennel and caraway and overall just tastes great with a nice moist crumb.  It's perfect for sandwiches or just about anything.Closeup1



I'm not posting the other recipe from this group which was a Cider Rye since it didn't turn out the way intended and ended up with a gummy crumb.

Look forward to week 6 which I will start this weekend with a nice Black Bread.

dabrownman's picture

For this week’s Friday bake, Lucy came up with another variation on our sprouted grains experiment.  We are trying to increase the whole sprouted grain amount and still get a 12 hour cold retard without the dough over proofing in the fridge or turning to goo.


We upped the sprouted whole grains to 30% and the 4 grains used were emmer, rye, wheat and spelt.  We really like this combination of grains flavor wise when not sprouted and we hoped the taste would even be better when sprouted.

We followed our usual schedule of sprouting on Tuesday, drying and milling the grain on Wednesday along with sifting the milled flour to remove the hard bits to feed to the levain.  This time the hard bits ended up being a 20% extraction.


The levain was built Wednesday afternoon using our normal 3 stage way - with 3 hours for the first 2 stages and 4 for the last one.  We used a heating pad to keep the temp around 84 F since it is now winter the kitchen isn’t 84 F like the summer


In 10 hours, the levain had finished its final doubling and we refrigerated the levain for 24 hours to help bring out more sour since the SD seed was newly refreshed and stored for only 2 weeks in the fridge for this bake.


Home made 100% buckweat soba noodles with tofu in a miso / dashi / turkey stock. and below 80% buckwheat ones

The dough flour was autolysed with the dough liquid with the salt sprinkled on top for 1 hour as the levain warmed up on the heating pad.  Once the warm levain hit the mix we did 3 sets of slap and folds for 8, 1 and 1 minute and 3 sets of strtech and folds – all on 20 minute intervals.


Lemon Curd Bars and Thanksgiving Turkey with lemon slices and herb compound butter under the skin

After a 15 minute rest we pre shaped the dough into a boule and then 10 minutes later did the final shape and placed the dough in a rice floured basket for a 30 minute rest on the heating pad after bagging it.  Then in the fridge it went for a 12 hour retard.


Don't forget that salad.

By the next morning, it had risen nicely but wasn’t quite at the 90% level we like for white bread. So we let the dough warm up on the counter for 2 hours before un-molding it onto parchment, on a peel, slashing it and sliding it on the bottom 500 F stone and covering it with a heavy aluminum pot we found a Goodwill for a dollar.


After 2 minutes we turned the oven down to 465 F and continued to stem the bread for a total of 10 minutes.  Once uncovered we turned the oven down to 425 F convection and continued to make for another 25 minutes until the temperature hit 210 F on the inside – our standard temperature for sprouted grain bread.


It blistered and browned well but it also spread out 2” in diameter too.  The hydration of 78.6% for a 30% whole grain bread is high but not out of bounds.  I think the reason this spread more than normal is that the half of the white flour was AP instead of bread flour and that sprouted grain bread just spread more by nature.


Still, the spreading dough puffed itself up, sprang and bloomed well enough.  The crumb was open, super soft, moist and a bit glossy.  The contrasting bold bake of the crust that was still a little crunchy after cooling along with the soft crumb was a joy but the taste was really superb.  It is one of those fine tasting breads you would want to eat all the time, - if you could only have one bread to eat.


My 2 babies.

The crumb shots are a little less snazzy then usual but I was at the dentist this morning as the loaf cooled on the rack.  I took the loaf back up to their office and cut the bread into quarters, one for each of them and a slice that I cut up for us to taste. It is always nice to turn folks onto some good bread they normally wouldn’t eat and see their faces light up when they taste it.  It made my day.


Whole Multigrain SD Levain

Build 1

Build 2

 Build 3



2 Week Retarded Rye Starter






80% Extraction 4 Grain






20% Extraction 4 Grain
























Levain Totals


















Levain Hydration






Levain % of Total Flour












Dough Flour






80% Extraction 4 grain






1/2 AP & KA Bread Flour






Total Dough Flour






























Dough Hydration






Total Flour w/ Starter






Liquid w/ Starter












Hydration with Starter






Total Weight






% Whole Grain












Whole multigrain included equal amounts




of wheat, rye, spelt and emmer










TheTwistedVegan's picture

Thanks to Bill who has some outstanding information under the forum post "Maintaining a 100% Hydration White Flour Starter".  Your encouragement and very thorough answers and suggestions kept me from quitting.   And today I made my first loaf of successful sourdough from starter !!  Yea!!! 

First photo was bread from my second attempt (bad formula-recipe, over-proofing, no injected moisture).   The middle loaf is obviously my success (I  posted comments under the forum), and the third was an attempt adding in some instant yeast (just in case, but different moisture method and not cooked quite long enough).   

I really appreciate all the information and support here !!

squarehead's picture

Howdy everyone. So I'll start out by saying I wasn't entirely happy with this bake, and I used both rice flour and hard white whole wheat, both of which (to my understanding) have lower gluten forming abilities, though I may be incorrect on that. My problems began by missing a feeding of the mother the day before and so it was less active then it should have been, then the dough fermented and rose at a slower pace than usual, when I turned it out onto the board it was smaller then it should be and so I preshaped it and gave it an extra hour board rest, and finally because my timing was off for the start time (and the whole day), I ended up choosing to cold retard for only 5 hours and bake last night instead of this morning.....and after all that it still seems over fermented or shaped incorrectly, as there is a presence of large holes near the top and the oven rise was less then desired. 

All that said it still tastes nice and my goal was to achieve a more shattery thin crust such as I enjoyed with some banh mi sandwiches at a restaurant last week. It is my understanding that this crust is achieved with the addition of rice flour and so I decided to do a little experimenting, and the crust did seem to be headed in the right direction so i'll play around with this some more.

As this loaf is still in the works I won't get too technical on the formula: mixed, autolyzed, s+fs (x4) at 20m, rise 2hrs, pre-shaped n rested 1.5 hrs (usually 30m) shaped, cold retarded 5hrs (usually 10-12) baked 450, 20min covered, 20 min uncovered. 

whole wheat flour (hard white) 22.75%

white rice flour 14.75%

bread flour 62.5%

levain 20%

hydration 85%

salt 2.75%


yozzause's picture

Hi folks i got around to a bake  this week after 7 weeks holiday, and also being the last week of students at the college, i suggested a loaf based on one that i had seen in The Bourke Street Bakery book, Theirs was roasted Potato and Rosemary, mine was a bit different in that i was going to use 1/3 wholemeal flour, i was also going to use a biga,

i needed to make a 2kg biga, so quickly worked out the quantities of wholemeal flour that i would require and the water to have 2kgs this was simply 100% flour 65% water = 165%  2000g divided by 165 =12.12

Flour is then 1212 grams water 788g to this i added just 0.025% dry yeast 3.5g  that is 1/4% i also decided to add the fresh chopped rosemary 12 gramsto allow the flavour to eminate. This dough was mixed well and set aside for the next day, it has a small amount of yeast so that it ferments very slowly especially if it goes in the cool room for a period of time. As it was, there was a bit of an accident in the fact that someone failed to close the cool room door properly overnight so the temperature was not as cold as it should have been, and when i went to use it i thought that it looked well past its prime. and the confession of the coolroom was offered

Not to worry i was going to use it anyway.

The biga was incorporated to the main dough consisting of 4000g flour 100g salt 100g butter 100g eggs(2) Yeast 80g water 2000 the next evening. i cover the Biga in very warm water to get its temperature just right you can massage it in the water to assist, and even use that water for the dough. the dough was mixed well  and then the 1kg of roasted potatoe cut into 20cm chunks  was hand folded through the dough and then set aside to bulk prove in a container.

As the kitchen was in use for the training restaurant and they were short of students for the  Christmas Buffet i made another dough for the 100 dinner rolls that were required for the patrons. This was an instant dough that required no bulk fermentation i made this a 50% wholemeal with eggs and butter  to make them a bit more tastier. by the time they had been processed  and into the proover the  main dough was now  ready   to be scaled  this was done @700g with 6 or so going into bannetons and the rest onto linen couches on ply boards.

The dinner rolls were then washed and seeded and baked off, The main loaves were then placed onto baking trays and the ones off the couches were washed with the cornflour wash and slashed, the bannetons were decanted and all went into the oven or not quite all. i had 4 loaves that wouldnt fit in and as the other oven had merringues and puddings being cooked i took them into another empty class room and placed them into a couple of the ovens there. Water vapour was used inthe main oven but not in the overflow as there is no facility for that.

I baked the loaves out reasonably well and placed them in a safe place so that they could be distributed in the morning to training cafe in Fremantle. The aroma from the Rosemary  was very pleasant and when i got home i was able to sample the wares  i knew that they were not going to disappoint.

All in all everyone liked them a great deal and my last slice made great toast


Kind regards Derek


HokeyPokey's picture

I've been baking for a while now - started as a kid, but serious baking and sourdough for about 10 years now. What I love about baking is that I am still learning new things, every week I find something new to try. 

I've created a post to summarise a few things I've picked up over the years - its all my own experience, not scientific or book explained, all I know it works for me. 

Do read and ask questions -



Perchè fare il Pane in casa? I motivi sono tanti......

Adoro il Pane, sono felice quando lo impasto, quando lo mangio e soprattutto quando lo condivido.

Questa tipologia di Pane è spesso sulla mia tavola, di facile ed appassionante esecuzione, consistenza e complessità di aromi straordinari.

A presto, Anna

isand66's picture

I just returned from the annual Thanksgiving pilgrimage to North Carolina and needed to make some bread.  I refreshed my trusty AP starter and decided to incorporate some of my freshly milled and sprouted whole wheat flour with some Durum flour and some good old KAF Bread flour.

The results are in and this one is a keeper.  A nice moist and open crumb with the nutty taste of Durum along with the unique flavor of the Sprouted Whole Wheat really makes this one worth baking and eating.



Durum Sprouted Wheat Bread (weights)

Durum Sprouted Wheat Bread (%)

Download the BreadStorm File Here.

Levain Directions

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 usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and olive oil, and mix on low for 6 minutes.  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.

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.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  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 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 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.



Subscribe to RSS - blogs