The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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2016 Dabrownman’s Blog Index


1/1/2016 - New Year’s Eve Pizza – 2015

1/5/2016 - Westphalian Pumpernickel – 1537

1/8/2016 -  3 Starter Italian Olive Bread with Rosemary and Sun Dried Tomato

1/15.2016 - 100 % Rye with Rye Berry Scald, Walnuts, Sunflower, Pepitas and Aromatic Seeds

1/22/2016 - Dobie'a Challenge, Black Lager, 3 Starter, Sprouted 11 Grain, Sorta Ciabatta Rolls with Wheat Sprouts in a Baked Scald

1/29.2016 - 4 Starter Sprouted 7 Whole Grain Sandwich Bread

2/5/2016 - Deja Vu – Intensively Mixed Redox of 4 Starter Sprouted 100% Whole Multi-grain

2/11/2016 -

2/19/2016 -

2/26/2016 -

3/11/2016 -

3/16/2016 - Oh My! 3 Pies and a Green Crocodile!

3/25/2016 - Beer Tang Seed Zhong Half Whole Sprouted 9 Grain SD with Baked Scald

3/31/2016 - 3 Grain Sprouted White Sourdough with Sprouts Added In

4/8/2016  - 100% WG Rye & Wheat Sprouted YW/SD w/ Walnuts, Prunes, Cranberries & Sunflower

4/15/2016 - Altamura Style Whole Sprouted 6 Grain Sourdough with Bran Levain

4/22/2016 - Half Whole and Sprouted 7 Grain SD with Quinoa and Buckwheat Porridge

4/29/2016 - Almost, if you forget the 12 hour levain build, 1 day 6 Grain SD bread

5/6/2016 - 50 Percent Whole Grain Half Sprouted Jewish Deli Rye with Caraway and Minced Dried Onion

5/13/2016 - BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios






1/1/2015 - New Years Eve Pizza

1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds

1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA

1/16/2015 - Sprouted Sourdough White Bread - A New Style SFSD

1/23/2015 - Lucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye

1/30/2015 - Tête du Désert Vide de Lucie Sud-ouest Germées 5 Pain au Levain

2/6/2015 - Sprouted Ancient Grain Valentine’s Day DaBialotta’s

2/12/2015 - 100 % Whole Grain Kamut With 14 % Sprouted

2/12/2015 - 50 % Whole Grain Kamut 2 Ways with Malbec Kamut Risotto or Seeds & Prunes

2/12/2015 - Nothing Bread - 100% Unbleached Yeast Water White Bread

2/13/2015 - SD Sprouted Wheat Bread with Weird Scald

2/20/2015 - 4 Grain Sprouted Sourdough with Altus, Scald, Toadies & Porter - Going Darker

2/27/2015 - 100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald

3/6/2015 - Lucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald

3/13/2015 - Lucy’s Practice Sprouted and Scalded Slash Bag - Take 2 - with a Boule too

3/16/10`5 - Cousin Jay’s Sprouted, Multigrain Sourdough with Flax Seed Scald

3/20/2015 - Sprouted Whole Multigrain Sourdough Bread with Malted scald & Pizza Kicker

3/27/2015 - Whole Sprouted 9 Grain Sourdough Bread with Walnuts and Sage

4/3.2015 - Sprouted 3 Grain Sourdough with Pecans, Cranberries and Malts

4/3/2015 - 3 Sprouted Grain Poolish Hot Cross Buns

4/10/2015 - Sprouted 4 Grain, Cheese, Jalapeno, Polenta and Baked Scald Sourdough

4/10 2015 - Yeast Water Hot Dog Buns

4/17/2015 - Sorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald

4/24/2015 - Sprouted 4 Grain Sourdough with Baked Scald and Guinness

5/1/2015 - 3 Day Old Rye Starter Makes a fine Sourdough the Old School Way

5/2/2015 - Old School Dark Sprouted Pumpernickel Sourdough – 2 ways

5/8/2015 - Sprouted Wheat and Rye Sourdough The Almost 1.2.3 Way

5/15/2015 - Real Bread Week - Spreading 40% Sprouted Whole 4 Grain Bread with Sprouts

5/22/2015 - A Request for Bread

5/29/2015 - Fig, Anise Sprouted 10 Grain Sourdough

6/5/2015 - Sprouted 4 Grain Sourdough - 60% Whole Grain

6/12/2015 - Sprouted 4 Grain Sourdough - 100 % Whole Grain

6/15/2015 - Yeast Buns with Rosemary, Sun Dried Tomato, Caramelized Onion & Mushrooms

6/19/2015 - Sprouted Kamut Sourdough - 75 % Whole Grain

6/27/2015 - Really Dark Old School Sprouted Pumpernickel – In memory of Barbra

7/3/2015 - Braune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag

7/10/2015 - Double Levain SD with 5 Sprouted Grains

7/17/2015 - Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

7/24/2015 - Olive and Fig 9 Sprouted Grain Sourdough

7/31/2015 - Sprouted 4 Grain Sourdough - 50% Whole Grain with Pecans and Cranberries

8/7/2015 - Double Levain Sprouted 4 Grain Sourdough with Seeds

8/14/2015 - Sprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey

8/21/2015 - Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment

8/28/2015 - 50 Percent Sprouted 4 Grain Sourdough with Dates, Walnuts and Guinness

8/28/2015 - SD / YW Combo Starter White Bread

9/4/2015 - Star Wars Sprouted Sourdough

9/4/2015 - Star Wars Sourdough Sandwich Slims

9/7/2015 - Yeast Water Labor Day Weekend Pizza

9/11/2015 - Lucy Combines 2 Dark Ways On A Dark Day – Westphalian Pumpernickel

9/18/2015 - 10 Grain Sprouted Sourdough

9/25/2015 - Double Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration

9/28/2015 - Make Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones

10/2/2015 - Ancient World Meets New One in Seeded Sprouted Sourdough

10/5/2015 - Nico’s Sourdough Pizza Crust and Focaccia

10/8/2015 - Sprouting and Malting Primer

10/9/2015 - High Extraction Sprouted Sourdough – Finally A Sort Of Real White Bread

10/16/2015 - World Bread Day 2015 - Sprouted Westphalian Sourdough Pumpernickel

10/22/2015 - 1849 Gold Rush Sprouted 12 Grain Sourdough Fruit Cake III

10/30/2015 - Bran Soaker Water Sprouted Multigrain Super Sour White Sourdough

11/6/2015 - 50 Percent Whole Sprouted 6 Grain Bran Soaker Super Sour Sourdough & Yeast Buns

11/13/2015 - YW SD Sprouted Multi-grain Bagels – 50 Percent Whole Grain

11/20/2015 - Sprouted Kamut and Wheat Sourdough with Filberts and Pepitas

12/03/2015 - Latvian Sprouted Saldskaaba Maize – Sprouted Sourdough Cider Rye

12/11/2015 - Germés pain au levain rustique avec les graines de lin

12/18/205 - Lucy’s Witch Yeast Fig and Pistachio Ancient Grain Bread

12/27/2015 - Cooked Potato Starter White Bread

12/30/2015 -Witchy Potato 6 Grain Sourdough with Seeds and Nuts





1/1/2014 - New Year’s Panettone - 2014

1/3/2014 - YW SD Spelt and White Whole Wheat Miche

1/5/2014 -  Saturday Night Pizza - 1/4/2014

1/7/2014 - YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

1/10/2014 - 28 % Whole Multigrain Sourdough with Corn, Potato, Farina and Oat.

1/12/2014 - Saturday Night Calzones – or are they Stromboli’s?

1/17/2014 - Go Tang Zhong Sour Cream, Seeded, Aromatic Sourdough Buns

1/18/2014 - Toady Tang Zhong Multigrain Sourdough Boule

1/23/2014 - Yeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread

1/24/2014 - 50 Percent Whole Multi-grain Sourdough

1/31/2014 - 60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey

2/1/2014 - 16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds

2/7/2014 - Dark Russian Jewish Rye Bread with Porter, Prunes, Nuts and Aromatic Seeds

2/14/2014 - Lucy’s Take on Josh’s Version of Pane Maggiore On Valentines Day - 2 Ways

2/20/2014 - Lucy’s Take on Adri’s Westphalian Rye

2/28/2014 - Un-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts

3/5/2014 - Poolish Calzones and Yeast Water Italian Bread

3/7/2014 - White SD Bread

3/14/2014 - St Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon

3/21/2014 - Too Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough

3/26/2014- 107% Whole Grain 8 Grain Sourdough

4/4/2014 - 50 Percent Whole Grain 10 Grain Sourdough – One with Cranberries and Seeds

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

4/15/2014 - Lucy’s Take On Wolfgang Puck’s Passover Gefilta Fish

4/17/2014 - Banana Bread

4/18/2014 - Sourdough Hot Cross Buns - 50% Whole Grain

4/19/2014 - Pizza Civitavecchia

4/20/2014 - Last of the Easter Sourdough Bakes Turns Ugly in a Tasty Way

4/21/2014 - Re-Do of the Last Easter Sourdough Bake for BBQ

4/22/2014 - Sacaduros - 46 Percent Whole Grains

4/23/2014 - Half Whole Grain SD Garlic Naan, Onion and Cilantro

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

5/16/2014 - Boule and Pumpernickel for Plotziade 2

5/23/2014 - 10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways

5/26/2014 - Memorial Weekend Pizza - 2014

5/30/2014 - 67% Whole 10 Grain Baguettes

6/6/2014 - Spelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

6/13/2014 - No……. Not Those Pharaohs

6/17/2014 - Calzones and Triple Levain Madness

6/20/2014 - Götz von Berlichingen Ancient Age Sourdough Bread

6/23/2014 - Yeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate

6/27/2014 - Lucy’s Take on Einstein’s Swabian Potato Bread - Schwäbisches Kartoffelbrot

7/4/2014 - 4th of July – 15 Grain Independence Sourdough Challenge Bake

7/11/2014 - 3 Sprouted Grain SD with One No Sprout

7/14/2014 - Lemon and Corn Pie - Old Southern Favorite - Chess Pie

7/18/2014 - Sprouted Multigrain Potato Sourdough with Spelt, Rye, Emmer and Wheat

7/23/2014 - Pesto and Sun Dried Tomato Multigrain Pizza Focaccia

7/25/2014 - 6 Grain Fennel and Fig Sourdough

8/1/2014 - Sprouted Pa de Pagès Català Sourdough

8/8/2014 - Sprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage

8/15/2014 - Lucy’s Sorta Tzitzel Like Sprouted Sourdough

8/22/2014 - No Knead Sprouted Spelt, Barley & Potato Sourdough

8/25/2014 - Poolish Pizza Without Daughter

8/20/2014 - Sprouted Spelt, Barley, Rye and Wheat Sourdough with 5 Seeds and Brazil Nuts

9/11/014 - Spelt and Wheat Sourdough with Figs, Pistachios, Pumpkin and Sunflower Seeds

9/18/2014 - 20% Multi - Whole Grain Sourdough - Lucy's 44 Hour Fat Bags

9/19/2014 - Lucy's Fruit Stupid -Version 2

9/23/2014 - Knishes

9/25/2014 - Porter, Prune & Walnut Multigrain SD Bread with a No Fruit No Nut Potato Water Version

9/28/2014 - Pie Parade

10/1/2014 - Cherry Yeast Water Buns.

10/3/2014 - Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts

10/10/2014 -Cherry YW Sourdough Italian Boule with Apricots, Seeds and Nuts - Version 2

10/16/2014 - Yeast Water and Poolish Pizza

10/16/2014 -11 Grain, YW / Sourdough Enriched Buns

10/17/2014 - 11 Grain, YW / Sourdough Chacon with Apricots, Seeds and Nuts - Version 3

10/23/2014 - Lucy’s YW & SD Holiday Fruitcake

10/30/2014 - Multigrain SD Sprouted 2 Ways

11/7/2014 - Sprouted Multi Farro SD

11/26/2014 - Thanksgiving Sourdough Bread for Stuffing

12/5/2014 - Multigrain Sourdough Sprouter

12/12/2014 - Ancient Grain Sprouted Sourdough

12/19/2014 - 50 Percent Whole Grain 25 Percent Sprouted Porter SD

12/26/2014 - 50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey






1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

1/7/2013 - Multi-grain Cream Cheese Sourdough with Multi-grain Scalded Soaker

1/11/2013 - Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses

1/16/2013 - Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes

1/17/2013 - Multigrain Yeast Water Bread with Sprouts, Scald, Seeds, Nuts and Prunes

1/23/2013 - White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald

1/25/2013 - SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts

1/30/2013 - Practice YW Slash Bag

1/31/2013 - Origami Sourdough and Yeast Water Panettone

1/31/2013 - Another Batch of kjknits English Muffins – 12.5 % Whole Wheat

2/1/2013 - Fun With Short Crust and Puff Paste

2/1/2013 - Phil’s Savory Pumpkin and Feta Pie

2/2/2013 - A Born Loser Tells a Tale of Too Many Two’s and the Evil Twin

2/3/2013 - Superbowl Pizza – Great Pizza For a Lights Out, No longer a Blow Out Game

2/3/2013 - It's Been Exactly a Year Since Our First TFL Post - The Index

2/5/2013 - Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald

2/7/2013 - Big Combo Levain Whole Wheat Bread with Pumpkin & Sunflower Seeds

2/11/2013 - Not So Pink Valentine Vienna Chocolate Rose

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

2/18/2013 - Multigrain SD Altamura - Not The Priest's Hat

2/21/2013 - Banana Bread

2/26/2013 - Old Dough VS Levain Multigrain SD With Bulgar and Flax Seed Scald

2/28/2013 - 100 % Whole Grain Rye and Spelt YW SD with Scald and Seeds - The Altus Test

3/5/2013 - SD YW Durum, Ricotta Bread with Pistachio Nuts, Pumpkin & Millet Seeds

3/12/2013 -

3/13/2013 - SD YW multi-grain Bagels

3/17/2013 - Enchanted Irish Lemon Curd Fairy Cakes

3/18/2013 - St. Paddy’s Day Feast, Sort of Ballymaloe 100% WW Brown Bread and Irish Ruben’s

3/20/2013 - If Ballymaloe Baked Sourdough Brown Bread with WW Scald & Guinness in a DO

3/23/2013 - WW SD YW Multi-Grain Pumpernickel

3/25/2013 - 50% Whole Wheat Matzoh

3/30/2013 - Hot Cross Buns - 25 % Whole Grain

3/31/2013 - Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits

4/2/2013 - 100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

4/8/2013 - Two Way 75% White Bread - DaPumperized with Scald and Seeds

4/12/2013 - Italian Tang Zhong, Fig, Hazelnut & Ricotta Cheese Sourdough Chacons

4/14/2013 - Dinner for 2 from the Pots

4/19/2013 - Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter

4/24/2013 - Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans

4/30/2013 - They Call Me Mellow Yellow

5/3/.2013 - I Got the No White Bread Blues

5/5/2013 - Happy Cinco de Mayo - Breakfast Lunch and Dinner

5/7/2013 - Lucy's Jewish Deli Rye - Take 1

5/15/2013 - Dark Russian Jewish Deli Rye with Porter, Onion, Sprouts and Aromatic Seeds.

5/16/2013 - Whole Wheat and Spelt Sourdough with Sprouts and Seeds

 5/17/2013 - Friday Pizza Night

5/21/2013 - SD and YW Emperor Franz Joseph Buns with Same Dough Challah

5/24/2013 - Multigrain SD with Japanese Black Rice, Seeds, Prunes & Dried Edamame

5/24/2013 - YW & Poolish Hot Dog Buns

5/30/2013 - Ezekiel's Chacon

6/6/2013 - Multigrain Sourdough with Scald, Seeds and 3 Nuts

6/10/2013 - White Hamburger Buns Turned Dark

6/14/2013 - Multigrain Combo Levain with Seeds & Sprouts

6/18/2013 - It all started out simple enough

6/21/2013 - Everyday Multigrain Sourdough with Scald

6/25/2013 - Yeast Water, Tang Zhong Hot Dog Buns

6/28/2013 - Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

7/5/2013 - Snails with Tails

7/8/2013 - Yeast Water and ADY Hot Dog Buns

7/12/2013 - Multigrain Caramelized Pickled Veggies, Parmesan, Flax & Sesame Seeds, Barley Boil & Toadish Sourdough

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

7/26/2013 - 75% Extraction Mulit-grain Sourdough

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

8/12/2013 - Yeast Water 70% Whole Grain English Muffins

8/14/2013 - 100 % Whole Multi Grain, Yeast Water & Sourdough Bagels

8/16/2013 - 99.89% Whole Grain Sesame & Flax Seed Sourdough with Whey

8/22/2013 - Too Fast - Poolish Cream Butter Buns

8/23/2013 - Multi-grain Sourdough with Figs, Walnuts, Whey and 4 Seeds

8/26/2013 - Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels

8/28/2013 - Lucy’s Take on Cleo’s and Ian’s Hamburger Buns

8/30/2013 - Multigrain Sourdough with Sesame and Flax Seeds Toadies and Malts

8/31/2013 - Three Levain Friday Night Pizza Night - With a Surpise Ending

9/4/2013 - Happy Rosh Hashanah – A Holiday Challah

9/6/2013 - Tzitzel – Take 3 with Triple Levain

9/6/2013 - For those who wanted "Aunt Beverly’s Sweet and Hot Brisket'

9/7/2013 - Meat Week

9/11/2013 - Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns

9/13/2013 - Pistachio, Prune and Pumpkin Seed Multigrain Sourdough with Malty Toads

9/20/2013 - Hanseata Multigrain SD YW and Sunflower Seed Challenge Bread

9/27/2013 - The 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways

10/4/2013 - Whole Multigrain SD Bread with Scald, Seeds and More Aromatic Seeds

10/7/2013 - Multigrain Old Sourdough Makes 2 Retarded Pizzas

10/11/2013 - B…..B….B…. Babka - the Yeast Water Way to Gugelhuph Land

10/11/2013 - Prunish Multigrain Sourdough with Scald and Seeds

10/14/2013 - Poolish Buns the Girls Actually Like and Smoked Brisket Sandwiches

10/17/2013 - Mice Guarding the Punkin

10/18/2013 - 20% Whole Grain 9 Grain Sourdough

10/18/2013 - Pumpkin Nutella Swirl Bars

10/25/2013 - Lucy is Runner Up with Her Mice Guarding the Pumpkin Entry

10/25/2013 - Same Dough Two Ways with a Pizza Crust Later

10/27/2013 - Saturday Night 6 P’s SD Focaccia Romana Pizza

10/29/2013 - YW Primer

11/1/2013 - Owlloween White Buns made with a Poolish & SD Levain

11/1/2013 - 38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

11/6/2013 - What is the Best Thing You Can Put On Pumpernickel?

11/9/2013 - 15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread

11/15/2013 - Almost Twin White Breads - One YW / SD and One SD

11/15/2013 - YW & SD 50% Rye with Scald, Onions & Young’s Double Chocolate Stout

11/17/2013 - Lucy’s YW White Bread for Thanksgiving Croutons

11/22/2013 - Mini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock

11/22/2013 - CeciC’s Crackers with Added Yeast Water.

11/25/2013 - Two Thanksgiving Pies and the Blog Index

11/30/2013 - Josh’s Thanksgiving and Hanukkah Stollen

12/6/2013 - Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish

12/7/2023 - Sinclair’s Bakery Potato Rolls - Made With Poolish

12/12/2013 - Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

12/12/2013 - Holiday Puff Paste Heath Bar and Chocolate Chip Rugelach

12/17/2013 - Not So Stollen – Christmas 2013

12/19/2013 - 3 Christmas Fruit Cakes - One For Everyone

12/21/2013 - Friday Night SD YW Pretty Plain Pizza

12/22/2013 - Panettone Forced English Muffins

12/23/2013 - White SD YW Bread with Walnuts for Christmas Turkey Stuffing

12/25/2013 - Christmas Fruit Cake – SD YW Gold Rush Take 2

12/26/2013 - Arizona Christmas Tree and Blog Index




2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye

2/3/2012 - Too Many Red Pears and Blueberries

2/3/2012 - Make your own Greek yogurt

2/4/2012 - Minneola / Apple Yeast Water Semolina Bread

2/4/2012 - Raspberry SD Pancakes

2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

2/5/2012 - I have some miscellaneous baking and foodie

2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4

2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

2/9/2012 - The Chellos - that don't play music.

2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

2/9/2012 - Blueberry SD pancakes this time,

2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'

2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart

2/11/2012- I Confess My Deepest Darkest Baking Secret

2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion

2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts

2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.

2/17/2012 - Let's Make Some Fresh Cheese

2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye

2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt

2/24/2012 - teketeke Bread

2/27/2012 - Rustique Pain Comté de San Francisco

3/1/2012 - Chad Robertson's Country SD - Modified

3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker

3/3/2012 - Miscellaneous stuff at the end of the week

3/5/2012 - Pain Rustique au Levain du Sud-ouest

3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded

3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

3/12/2012 - Tartine Everyday Rustic Country Sourdough

3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method

3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more

3/15/2012 - Just look at the pictures my new old camera takes!!

3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka

3/23/2012 - Making Red Rye Malt

3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit

3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski

3/29/2012 - Jam and Bread Crust and Crumb Color

3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

4/2/2012 - Dabrownman Butchers Sweetbird’s Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds

4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

4/10/2012 - Retarded Super-Grain Challah

4/14/2012 - Lemon Curd and Cream Cheese Puff Paste

4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso

4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's

4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds

4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds

4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch

4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

5/2/2012 - Yeast Water Fake Pretzel Rolls

5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and Dinner

5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker

5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

5/12/2012 - Banana Bread Cake

5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

5/16/2012 - Having the daughter

5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles

5/25/2012 - Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread

5/28/2012 - T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

5/29/2012 - Bread Baskets - A Serious Illness Revealed

5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert

6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon

6/1/2012 - 24 Hours of Not Baking Bread

6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water

6/9/2012 - Friday night P & P - Pizza and Pide

6/12/2012 - Let's Have Some Lunch and Other Stuff

6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds

6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

6/21/2012 - Sourdough Durum Atta Bread – Pharaoh’s Mastaba Style

6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

6/28/2012 - Franko finally got to the top of the list

6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain

6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread

6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method

7/4/2012 - Catching up on some lunches and other stuff

7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!

7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.

7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!

7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze

7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds

7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

7/30/2012 - Parade of Sandwiches and Other Stuff

8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls

8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter

8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald

8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter

7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

8/22/2012 - Chacon Catastrophes Moka - Ian’s Mocha Disaster Chacon

8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds

8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue

9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

9/7/2012 - Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs

9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration

9/15/2012 - Happy Rosh Hashanah!

9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method

9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey

9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain

9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat

9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits

10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread

10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer’s Method only 40 Hours

10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds

10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno

10/14/2012 - Parade de sandwichs et d'autres choses - partie 2

10/14/2012 - Parade of Sandwiches Continues - Part 3

10/15/2012 - Desfile de Sandwiches - Parte 4

10/15/2012 - Parade der Sandwiches - Teil 5

10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts

10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains

10/25/2012 - San Franciso Sourdough - 15% Whole Grain

10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio

10/30/2012 - Two DO Chacons Couldn’t Be Any Different

11/2/2012 - Two Weeks of Food for Thought - Week one

11/2/2012 - Two Weeks of Food for Thought - Week Two

11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts

11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain

11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

11/14/2012 - Not So Stollen

11/16/2012 - Thanksgiving Multi-Grain Marble Chacon

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

11/23/2012 - Not So Stollen - Thanksgiving Take

11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls

11/27/2012 - A Chacon for Eric

12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread

12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds

12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato

12/25/2012 - Not So Stollen - 6 Weeks later

12/29/2012 - 25% Whole Grain Multi-grain Bagels


dabrownman's picture

For Bread baking Day #83, found here at the KOCKTOPF Blog - Lucy came up with weird bake - even for her.  The theme is a bread that wasn’t just rye, spelt or wheat.  Well, this was not an issue with us since our usual bread has all kinds of sprouted and whole multi-grains from the ancient to the odd.

The bran levain really contrasts with the pink Beaujolais dough.

So, we had to come up with a more unusual one for this special bake.  Besides the 3 main grains we included, Pima Club, white wheat, emmer, oat, einkorn, buckwheat and Kamut.  The dough liquid is a 2010 Beaujolais.  The insides of these unusually rough topped rolls had pistachios, brie and salami.   Now Lucy can sit by the pool, in the AZ sun and imagine she is in Paris, on the Seine at a nice café having the usual fare all in one bite.

Lucy’s inspiration came from here  We converted it to a bran levain SD, Dumped the yeast, added the 50% whole and sprouted 10 grains, added the brie and pistachios, dropped the honey and baked it in a two piece cake pan as pull apart rolls.  Other than that, it did have salami and Beaujolai in it:-)  Out thanks to Lionel Vatinet who was the inspiration for the Shaggy Dough post.  That is the way it works in the bread world!

While we were drying the sprouted grains in dehydrator, we milled the 10 whole grains and sifted put the 16% hard bits for the first, 3 hour, feeding of the100% hydration of the bran levain activated with 5 g each of our stiff 16 week NMNF retarded rye and 4 week retarded stiff NMNF wheat starter.

Once the sprouted 10 grains were dry, we milled them and sifted out the 18% hard bits for the 2nd stage 2 hour, feeding of the bran levain.  The 3rd stage, 4 hour levain build was made with the high extraction whole 10 grain, non-sprouted, flour.

All total, the flour and 2 brans added up to 70 g and, with the 10g of starters, the levain weighed 150 g for 15% pre-fermented flour.  The levain doubled 4 hours after the 3rd feeding and was immediately retarded for 12 hours

 Putting the hard bits in the levain gets them wet and attacked by the SD acid as long as possible to reduce cutting of the gluten strands and the bran provides a buffer so the LAB can produce more acid at a lower pH than normal.  The result is that your bread will be likely be softer, loftier and more tasty too – a real three’fer if there ever was one!

Worst crumb ever in 45 years!

When the levain came out of the fridge we stirred it down and started the 1 hour autolyze of the dough flours and the Beaujolais with the salt sprinkled on top.  The levain had warmed up and risen another 25% when it hit the mix.  At the end of the autolyze, the salt was mixed in with a spoon.

And it gets worse with a close up.

Then the levain hit the mix and we did 60 slap and folds to incorporate it and get the gluten development started.  This was, followed by 2 more sets of 30 slap and folds each followed by 3 sets of 4 stretch and folds – all on 20 minute intervals.  We then let the dough rest for only 20 minutes, a short bulk ferment since the temperature in my Arizona kitchen is now at 84 F.

Other stuff this week - Killer smoked pork shoulder and ribs - half the ribs are gone for some reason:-)

While the dough was resting, we got the fillings ready by shelling the pistachios, and getting the sliced salami and double crème brie portioned.  We then portioned the dough into (12) 76 g pieces and rolled each into a rope using the palms of the hand – just like making bagels

This weeks fresh yellow beet horseradish with last weeks Jewish Deli Rye and smoked pastrami with brie, banana and raspberries here

The ropes were then rolled into long rectangles, the fillings applied and the edge cut on one side with the dough scraper to make it look like a comb with a most of the teeth missing – sort of like my Bread Baking Apprentice 2nd Class.  Then the combs were rolled up from one short end encasing the fillings.

Funfetti Apple Upside Down Cake

The rolls were then placed into a non-stick sprayed 8” cake pan that had a removable bottom, comb side up.  The last 4 rolls were cut in half before rolling them up to fit into the smaller places left on the pan perimeter.   The pan was bagged in a used trash can liner and placed in the fridge for an 18 hour retarded proof. It didn’t look like it has risen one bit.  Something that happens with wine.

Leek, Potato, and Lettuce Soup with half a pulled pork and rye sandwich and a bit of salad.

Too much alcohol stifles the wee beasties.  Once it came out of the fridge the next morning, we left it on the counter to proof another 5 1/2 hours before we fired up the oven to a 450 F preheat with the 9 1/2“ heavy duty, aluminum pot / cloche inside.  It still didn’t puff itself up much at all.

As soon as the rolls went in the oven on the bottom stone and covered with the pot, we turned the oven down to 425 F and baked the rolls for 15 minutes.   When the lid came off we turned on the fan and baked convection at 425 F until the rolls were 200 F on the inside – about 18 more minutes. We took the rolls out of the pan and let them bake the last 8 minutes on the stone.  Do not be tempted to bake these past 196 F – you will not like it one little bit.

The rolls came out nicely browned but little spring was seen anywhere.   We can’t wait until they cool to have a taste and see the crumb – they do smell wonderful cooling on the rack.  We also think this bread would also be very nice for a special occasion if shaped as a Chacon using your favorite designs.  This bread is dead.  The worst crumb ever and i have made some bad bread crumbs in 45 years.  For some reason the wine killed off the SD wee beasties.  I will make thios recipe again but with water and no Beaujolais.  The flavor would have been half decent if you can get by the looks and mouth feel of the crumb.  You can bake it to 205 F too if the dough actually rises.  We won't be submitting this to the Bread Baking Day Folks:-)  We always post all of our bakes good or bad here though.

Grilled peppers and onions mixed with pork carnitas, cheese and molewith home make tortillas make for some kind of great smothered enchiladas.


3 Stage, 9 Hour Bran Levain build - 15% pre-fermented flour at 100% hydration using all of the whole grain bran for the first build, the sprouted grain bran for the 2nd build and some of the whole high extraction flour for the 3rd build.  5 g each Rye and Wheat starter, 70 g water and flour - 150 g total.  Your builds will depend on how much hard bits you get out for the whole and sprouted grains.


25% Whole 10 Grain – 125 g

25% Whole Sprouted 10 Grain – 125 g

25 % LaFama AP – 125 g

25% King Arthur Bread Flour – 125 g

78% hydration - 35 g of 2o10 vintage Beaujolai

2% Pink Himalayan Sea Salt – 10 g

Add ins - 36 g of pistachios, 72 g of salami and 100 g or brie.


Chockswahay's picture

Thanks A BakER!  I tried your suggestion of lowering the pre ferment to 10% and this was the result.  It did not really do much in the fridge overnight so I let it stand at room temperature this morning for 4 1/2 hours ......... that did the trick!  Then after knock back and shape for an hour into the preheated Dutch Oven.

You were right the hydration was a little wetter than usual however it rose a treat :)  I adjusted the quantities and used 300g strong bread flour.

We went out for a picnic today so I had to take the cooling loaf with me!

This was the result, and it tastes quite yummy :)

Yippee's picture

Have made an important decision about baking...



Skibum's picture

Wow, this is the biggest rise and oven spring I have EVER had! Now the working part of my peel measures 8"x14" and this loaf filled most of it using 460 grams of flour! Best pulla ever, with a soft almost shreddalble crumb.

Normally, I will do a sponge of liquid levain, sugar, egg, flour and scalded milk infused with cardamom. After this got happy, I would put it in the fridge at bedtime, remove it in the morning and mix  after about an hour of warm up.

My mistake? Last bake I forgot to put the sponge in the fridge. I would describe the resulting dough as the most alive feeling I have ever worked with. I do 4 sets of stretch and folds with 10 minutes rest and yo could see the dough rise visibly after 10 minutes. So this time I deliberately left the sponge out overnight. Wow, between a freshly fed levain and the overnight sponge, I had an 'alive' dough. I increased the bulk proof to 1:30 from an hour as it just kept coming up. I then divided braided and proofed about an hour.

The oven spring was more like oven explosion and this is certainly the largest volume I have ever achieved from this well used recipe. It sure is nice when things work out!

Happy baking! Ski

Skibum's picture

I began getting ruthless with my deep freeze a while ago and these are the only things I have baked in three weeks. I found an abundance of breads I baked then froze and have been eating my way through.

I bookmarked this recipe some time ago and finally got around to baking a half batch. this batch I rolled out, shaped a rectangle and cut the biscuits into squares using a butter knife, then baked on a parchment covered pan. Quick, easy and tasty!

My batch:

1 C flour

2 tsp baking powder

1/2 tsp salt

1 TBS sugar

1 C grated sharp cheddar

1/4 C + 2 Tbs milk

2 Tbs oil

Mix the dry and wet ingredients and combine. Credit where it is due, here is a link to the recipe:

PalwithnoovenP's picture

When you want your comeback to be remembered, you have to come back with a bang! Here it is! Last week I promised to go back to bread baking after an addiction to pastries. Well these are viennoiseries, still a hybrid between pastries and bread but there's yeast in it so I consider it closer to breads. I made croissants and pains au chocolat for this week; it's an ambitious bake for an ambitious baker.

Last Sunday (May 8) was Mother's day and today (May 11) is my mom's birthday and we celebrated both occasions today so this is the best time to make something for her and I can't think of a better thing to present her to show my love than croissants and pains au chocolat of course for more decadence. This is not a joke, it's a labour of love even more when you face my situation which I will outline later. And since this is a French thing, I will try to unleash the French man inside me (actually more of some learnings from a month of studying French). I made up the French title based on my little knowledge of French, I do not even know if it's correct or makes sense in French. I just want to say "No Oven Homemade Viennoiseries" if there are any native speakers here, please correct me if I am wrong.

We've been experiencing unusally high temperatures for now. For more than a month the average temperature during the day is 91F and at night it just drops to 85F and an unairconditioned kitchen won't help too (our house is more than a century old built in the old style emphasizing natural ventilation so no possibility to mount an AC). You know the main enemy of croissant making is heat, force it to cope with the heat and you will surely lose. This is not the best time to laminate dough but I do not want to miss this opportunity anymore.I also do not have a work surface and a rolling pin; I only have a small chopping board and a steel pipe. Exact ratios of ingredients are important also. Though I face these adversaries, I still pushed through because this is something exciting and I really want to try this for the longest time.

It seems daunting at first but I found out that like most complex dishes I make, with proper planning, you will conquer laminated doughs. One blogger here really inspired me to try croissants, txfarmer. If you don't know her, she is the lamination queen in this forum; check out her blog with great breads and recipes and stunning photography. She outlined the secrets of croissant making in one of her posts and she is my biggest guide in making this. If you want to make croissants with surgical precision, visit her guide here.


1. Temperatures above 95F are not uncommon- Working with lightning speed is not a request or optional, IT'S AN ORDER AND REQUIREMENT! For a first time laminator, I don't know if I could accomplish that but a few factors can help me. More time in the fridge for a cooler and more relaxed dough for quick operations. Our fridge is also far from the kitchen, about 10 meters so I need to run fast too!

2. No "proper" rolling pin- I used a steel pipe with a good weight. A heavy pipe and the fact that I have large hands means power to roll the dough effortlessly.

3. No work surface- Roll a smaller quantity of dough that will fit the chopping board.

4. No oven- My clay pot has baked so much delicious goodies! Why can't it bake croissants?

So here is my valiant (or rather foolish) quest including my adaptations in croissant making:


The dough is my own recipe, adapted from many sources. Just reading hundreds of croissant recipes is mind boggling because some have contradicting principles. I followed txfarmer's guide, a dry and strong dough so I used bread flour contrary to most that use AP flour. Most recipes use 500g of flour, I know it is a big amount for a first try so I halved the amount. From my 500g bag of flour I poured half of it for an approximate 250g of flour, I then mix in some sugar and salt and a little yeast. I used a very small amount of yeast because I plan to split the croissant making in 3 days.

I added water into flour just until all flour is moistened, it's the driest dough I made; probably close to 50-55% hydration. I didn't add eggs or milk into the dough because I read with a stern warning CROISSANT DOUGH IS NOT A BRIOCHE DOUGH, it should be fairly lean for lightness in the final product. I also used oil instead of butter for the fat component in the dough to save on butter because more will be added later. I don't know if it will affect dough strength, I guess it won't. It undergoes a short bulk fermentation at room temperature for 30 minutes. It's not really a bulk ferment, just a short rest to relax the gluten so it can be shaped into a square before it goes into an overnight chill.


The butter block is simple, just butter flattened into a slab of precise dimensions. Most of the time I read to use a good European style butter for optimum results but I didn't follow it. This is the best butter I could find (in reality, afford), I don't know its textural properties well but we love the flavor. Are you familiar with Anchor butter? It costs around 2$, same as some European brands like Elle & Vire; the tangy Lurpak butter is at 1.8x the price; I want to taste Plugra and Kerrygold but I can't find them in our town, they have good reputations for laminated doughs so I want to try them but maybe they will cost even more if I have the chance to find them!

Most recipes use 250g butter for 500g of flour but you can see it's not exactly 250g so I just used a bit more than half to come up with hopefully the right ratio of the roll-in butter.

I flattened it into a slab by bashing it with my steel pipe while wrapped in a plastic bag. I love this part, the pipe effortlessly flattened it into a slab. I will use parchment next time for a better control of the dimensions and to be more eco-friendly. I prefer this method rather than putting some soft butter on top of the dough and folding the dough on top of it. It's easier but riskier especially in these temperatures. At this point too, I observed the behavior of the butter. It was 96F when I made the butter block and in less than a minute the very cold butter is melting at the edges, I have to re-chill it several times while adjusting the shape.

Into the fridge it goes with the dough for an overnight rest. We want them to have the same consistency before lamination starts. The next morning, they are both cold and the dough is well relaxed to be rolled out easily. It didn't expand very much in the fridge too.


The dough is rolled twice the size of the butter block and the butter is enclosed in it. I put the chopping board on top of a wet cloth so it does not move so I can roll the dough smoothly. Luckily my cutting board is also a good guide for dough dimensions; I don't have enough patience to roll doughs to proper dimensions! It's too much work for me! This is where the square shape comes in handy, you won't have to do many adjustments for the shape, you just roll it into a rectangle.

There are also many ways to enclose the butter, some says fold each corner of the dough on top of the butter to meet at the top to form an X like what txfarmer does; I've chosen the simplest way, roll the dough twice the size of the butter, put the butter block on one half of the dough and fold to enclose the butter.

I put it in the fridge for 3 hours so it can relax well before I do the turns. It is the secret to win the battle in this hot weather. I over compensate for rest time so I won't be frustrated in rolling. This is something that cannot be rushed. "If you want instant gratification, do not make these! Go and buy some at the (far far away) bakery" I told myself. I spread the turns for the whole busy day giving turns when I remember it. It's a much more enjoyable process than impatiently waiting for an hour rest time for a day dedicated to just making croissants.

I divided the paton into 2 so each will fit the cutting board when rolled. Smaller quantities means faster roll times thus less melting of the butter. While I roll one, the other stays in the fridge, after giving a turn I will quickly run to chill it and then get the other one, give it a turn then run again. I really experienced a heavy workout while making these!


Recipes often recommend a different series of turns. Most common is 3 single turns, some 1 double turn and 1 single turn, others 2 single turns and 1 double turn while others push the limit and asks for 4 double turns! Yes, at first I thought more turns=more flaky but txfarmer enlightened me that there is a limit for absolute flakiness; as the saying goes, "everything in excess is opposed to nature".

Since I have 2 patons, I decided to experiment. For one, I will do a double turn followed by single turn and for the other one, 3 single turns. I just want to know if it can affect the crumb.

You can clearly see the first turns. One with a double (tour double ou portefeuille) turn and one with a single (tour simple) turn. The way of enclosing the butter in the dough where the butter is exposed at the sides is a great help too, I could see when the butter is starting to melt. You can see the butter melting in both of these. I really can't comprehend how I even had the courage to photograph this rather than rushing them to the fridge!

The final turn! Both of them just have a single turn. I mark the dough how many turns it underwent so I won't lose count.

An overnight rest again and tomorrow is the BIG day! Here is my set-up in the fridge. I refrigerate all the equipment to keep everything cold. I put them in the freezer too as needed. The tupper box is also a big help because it protects the dough so I won't need plastic wrap, again to be more eco-friendly. I just put some rice flour at the bottom to avoid sticking like how many here use it to flour bannetons.

Good morning! Are you still here? Good! This is the moment of truth! Today I will form and bake my first croissants and pains au chocolat! The one on the left is the one with 3 single turns and the one on the right is the one with a double and single turn.

I divided each into 2 pieces so 2 croissants and pains au chocolat will come from each. I rolled each half and cut it into 2 diagonally to form triangles. The problem with "more but smaller" dough pieces is you'll end up with more imperfect edges than cutting triangles from a large piece of dough because I can't roll a perfect rectangle with neat straight edges so all croissants are not shaped as shraply but it's okay, we're not in a bakery. I also do not like to trim the edges because I don't want to waste them. It didn't have 7 little steps too as txfarmer describes. They were eggwashed before proofing; I don't have a brush too to apply eggwash, I just use my fingers.

To avoid butter pooling at the bottom, croissants need to be fully proofed to slightly overproofed before baking. I think I've taken this too seriously and really overproofed this. What's more difficult is I only have 3 llaneras (oval flan molds that I use as baking tins) and my claypot can only accommodate 3 at a time when baking so I have to proof the other 5 somewhere else then transfer them to the llaneras when the first batch is done baking. Each one was proofed to different levels and it's so much pain transferring fully proofed laminated doughs into llaneras, up to now I do not know how I did it without tearing or compromising the quality! Proofing higher than 80F is risky because the butter might leak and it's 95F while these were proofing so I let it proof at room temperature for 10 minutes then put them in the freezer for 5 minutes to shock them and bring the temperature down quickly.

Next time, I think I will bake them as soon I see the layers clearly. It's easy to overproof them in the blink of an eye in this weather.

They were eggwashed again before being baked in the clay pot over a wood fire at a very high heat for the first 10 minutes so the butter immediately boils and puffs. They are then flipped one by one on the llaneras to brown the top and cooked on low fire for the next 5 minutes and then on embers for the remaining 5 minutes, a total of 20 minutes cooking time.

The clay pot shown here is called a Palayok in our language and it is where the "PAL" in my user name comes from. I thought it's pretty cool because of its meaning in English. You'll see here the wood fire in the first and last stages of baking.

I saw some flowers blooming in the garden and I gave them to mom along with the viennoiseries. We call the flower Bandera Española. She is the one holding them here. She really liked them and smiled as she said thank you. Though she always smiles this one of the rare occasions she smiled because I did something special for her.

Voici le resultat! Here are the results!


The crust is very crispy even though not evenly browned. You could also see the layers.

Here is the crumb. (I haven't had the chance to check all for their crumb to see the difference of the their lamination process or tourage because my parents ate their share immediately. I might stick to 3 single turns next time.) It looks like a honeycomb! Wooh! It's more than enough to make me happy! It is not as open and round as the marvelous croissants txfarmer presents here but for an overproofed dough baked without an oven flipped over halfway through, laminated in a humid almost 100F weather, and made with almost all makeshift equipment; it's as good as it gets!

Crumb on the left when sliced using a knife and on the right crumb when pulled apart by hands.

Summary of the crumb in one photo.

Pains au chocolat:

With crispy, buttery, flaky dough and lots of chocolate, how can you go wrong?!! They're so beautiful! I can't believe I made these and even more that they came out of my clay pot! My mouth watered again when I saw the picture as I'm writing this post! I learnt not to overfill them with chocolate (it will pool on the bottom and burn badly) from a previous cheater's pain au chocolat attempt last year. It was made by cutting lots of butter into flour and folding a number of times, it's like a yeasted rough puff or pie dough. Though quicker and easier to make, the quality never comes close to a real proper laminated viennoiserie!

The pain au chocolat shape fits my situation better because there is a larger surface area of dough that makes a direct contact with the tin for a more even browning and crispness. I will stick to this shape next time though I can't call them "Croissants" anymore because they are not "Crescents" anymore. I like the name "croissant" more because it's shorter and you already know the character of the bread. For those living in France what do you call a laminated dough shaped like a pain au chocolat chocolatine but plain and unfilled with chocolate? I will fill these next time both with sweet and savory things and launch a pain au quelque chose series if that makes sense again! 

It could be a torture to some of you and even me but this is the result of my effort! Shatteringly flaky and crispy!

Feels like having breakfast in Paris!

I really enjoyed how this one turned out! It's a long but worthwhile post. This really expanded my baking world and with the success of my first foray into laminated dough, I just created a desire within me that will need to be curbed from time to time. I have so many ideas running in my mind now (I would love to create txfarmer's many croissant of course to be butchered twisted by yours truly, I hope the empress won't be mad) but I need to save money for buying lots of butter.

In the hotel where I had my practicum, I have croissants and pains au chocolat daily. The leftover from the breakfast buffet were sent into the employee cafeteria. And I can say with my head held high that the quality of what I made is not far from those made in the hotel!

Someone became a mother this mother's day!

To all moms, a late greeting of Happy Mother's Day!

Happy Birthday Mama! Thank you and I love you!
Maligayang Kaarawan Nay! Salamat po at mahal na mahal ko po kayo!

Thank you very much! Job

alfanso's picture

My recent fruit and nut bake garnered the suggestion from a few TFL folks that I should soak the dried Calmyrna figs prior to folding them into the dough.  And so I did.  I wonder if I soaked them too long because they expanded and became a force all of their own with relation to the final product.

This time I decided to bake the Hamelman Pain au Levain with WW, which I've baked several times before, while using my own levain dehydrated down to 60%.  My standard levain has more whole grain than the Hamelman formula calls for, so it bumps up the overall whole grain percentage beyond the formula's 25% by a few additional points.  A first time through this drill, as I've not added fruit and nuts to this formula before.  With the addition of the plumped up figs the dough became difficult to shape as baguettes.  In truth I should have shaped a shorter and fatter baguette, so I'll reconsider that for the next time, whenever that will be. 

650g x 2 batards, 350g x 2 baguettes.

I don't add the figs and pecans until the first letter fold.  On the left - the dough is spread out on a wetted countertop.  On the right -  the first step of the letter folds is applied.


Once folded, it looks like this, and you can easily see how much the fruit and nuts adds to the dough just 40 minutes after the bulk rise started.

The baguettes took on an odd shape.  Although the bloom was sufficient, the look is goofy and inconsistent.  I believe that the fruit and nuts played a major role on that front.

The girth of the batards kept the fruit and nut population in check while displaying a more consistent shape and scoring.



rfd's picture

I am a retired scientist and love good food, good cooking and find the science behind them quite fascinating.  Long story short, I was having "stomach" issues a few years ago, and working with a doctor and dietician I did an elimination diet and when i added bread back in bingo all my issues came back.  Seems I may have developed some sensitivity to something in bread, gluten, wheat, or whatever.  After reading Michael Pollan's "Cooked" I began to really understand why many people are having "issues" with today's bread.  Basically today's bread is NOT fermented using sourdough starter but packaged yeast.  It is the fermenting process that breaks down the proteins in bread (gluten being one) and makes them digestible.  I plan on using the recommendations in this blog to develop a sourdough starter and try bread out once again.   I miss good bread.  Rather than start blind does anyone have any experience with this concept and either some reliable reading or some helpful suggestions on this?  Ideas including but not limited to: grinding your own wheat, where to buy really good whole wheat or rye, how much longer does using this method take for bread to rise and ferment before baking, are baking methods different for these types of breads?  Any thoughts would be appreciated.

From the inquiring mind of a hopeful bread maker

Bröterich's picture

This is a modification of the Overnight Country Brown that Ken Forkish describes. In fact, I changed it so much that one might argue that it is not the same bread, but here it goes for one loaf:

Levain, active rye sourdough, 100% hydration, 110g

white bread flour, 250g

whole wheat flour 130g

12 grain flour 100g

water 340g at approx. 35 degrees Celsius

salt 11g.

I tried an autolyse but got impatient after 15 minutes and mixed everything by hand and kneaded it until it looked half-way mixed. I followed by 4 S&Fs in the bowl approximately 15-20 minutes apart. Then I let the dough rest for 2 hours at room temperature after which I placed it in the fridge for approx. 18 hours. I would say that the dough had more than doubled and had that nice spongy appearance when I I emptied it onto a floured board. Without messing too much with the dough I shaped it into a boule and placed it in a banneton for 45 minutes. I baked it in a cloche. The bread tastes absolutely fantastic, it has a fairly light open crumb, and the crust also had a good crunchy feel to it. To me it's definitely worth repeating.




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