The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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theresasc's picture

Bake 1:2:3 sourdough again today.  This is my best looking so far.  I took AbeNW11's advise and did my build a little different:


10 g 100% WW starter + 15 g ww flour + 15 g water - This sat out on the counter, it went a lot longer than I had anticipated, almost 11 hours (work got in the way)

2nd build - all of starter + 40 g ww flour + 40 g water - on the counter overnight.

Early this morning:

120 g starter

240 g water

360 g A/P (I started using Dakota Maid and it is a nice flour to bake with)

10 g Blue Agave

10 g toasted sesame seeds

10 g toasted wheat germ

Autolysed 30 minutes, added 6 g salt, slap and folds for about 5 min, and then did a series of S&F every 20 minutes 4 more times.  Bulk ferment on the counter in a covered bowl for about 2 hours.  Poured it out onto my bread board and did the first shaping like in the SFBI video, rested 30 minutes, final shaped as in the video and placed in a floured banneton.  Left on the counter for another hour, pre-heated the stone to 500F, put the banneton in the freezer for 15 minutes, flipped, wet down with wet hands, slashed, and onto stone & covered.  Baked 5 minutes at 500F, lowered to 460F, baked another 5 minutes, uncovered, turned and baked 15 minutes, til internal temp. reached 210F.

This is the nicest looking loaf of sourdough I have ever made.  The shaping was so easy thanks to that video, my dough looked just like on the video.  Taking it to Mother's Day tomorrow, so the crumb shot will have to wait.




Carissimi Amici,

riquadro This delizioso e Stato prodotto con lievito naturale Adottando la tecnica del freddo per la SUA Maturazione.

E 'un Pane io lo faccio Molto Spesso, per la qualità Che ne deriva e perchè con this Metodica Riesco a conciliare i miei tanti impegni con il poco tempo a Disposizione per impastare.

MENTRE io riposo Durante la notte, lui Lavora sapientemente ed al mio risveglio, DOPO poche ore Posso infornare e Portare sulla mia tavola dell'ottimo e profumato riquadro.

La Farina utilizzata e Una sapiente Miscela di grani antichi della Provincia di Parma, di cui DOPO tanti decenni has been ripristinata la SUA Coltivazione.

Spero vi piaccia, a presto.


Skibum's picture

This bake was Ken Forkish's double fed sweet levain and I kept to his schedule as much as I could. I had to refrigerate the first build for a few hours and the second build overnight, so the flavour profile will be somewhat different, but this formula sure makes a nice loaf of bread. Great shreddy crumb and a nice crust.

I really enjoy how the loaf blooms open organically by proffing seam side down and baking seam side up.

This was also the first time I tried the stretch and fold in the bowl with wet hands and I really like this method of working dough. With wet hands, I would work the dough ball out of the bowl and let it's weight provide some of the stretch longways, while I stretched out sideways. This is now my preferred method of doing S&F's with high hydration doughs.

 I really like the idea of doing a long overnight proof and then baking from cold. Fire on the oven with the Lodge DO on a baking stone and 5 minutes after 475 is reached, bake it off. Very convenient!

I enjoyed this bake enormously and tomorrow will start another version, but sticking to Ken's levain schedule as close as possible.

Happy baking folks!  Brian

dabrownman's picture

We had that great 3 day whole rye starter from last Friday’s pumpernickel bake.  We had thickened it up some to store in the fridge for this week’s bake and some for next week’s bake too.


Since it wasn’t 100% hydration we added extra water and since there was so much whole and sprouted grain we upped the hydration to 75% from the standard 71% of 1:2:3 recipes.  The levain weighted 130 g with 75G of whole rye in it at 75% hydration


We sprouted equal amounts of WW and rye totaling 102 g over Tuesday night and dried them on Wednesday.   We took the levian out of the fridge to warm up on Thursday making the starter /levain a whole week old, and did the autolyse of the dough flour and water with the salt sprinkled on top.


The dough ended up being 38% whole grains with 16 % whole rye and 22% sprouted whole rye and wheat.  The dough flour was the 102 g of sprouted rye and wheat and 144 grams each of Sprouts unbleached AP from their bins and King Arthur bread flour.


We like the mix of sprouted whole grains, AP and bread flour and find that this mix has plenty of protein and gluten to make a great loaf of bread without the overkill and high cost of bread flour alone.


After a 2 hour rest we added the levain and mixed everything together and then did 6 minutes of slap and folds followed by a set of half a minutes and one of 6 slap and folds all on 20 minute intervals.  3 sets of stretch and folds from the compass points, also on 20 minute intervals


We rested the dough for a 1 hour bulk ferment on the counter before putting the dough in the fridge for a 16 hour bulk retard.  The next morning the dough had more than doubled in the fridge. 


We let the dough warm up for an hour before shaping the dough into a boule and placing it in a rice floured basket seam side down since we planned on baking this bread in a Combo Cooker seam side up with no scoring.


We fired up BO Betsy to 500 F an hour after the bagged counter proof started so that the proof on the counter would be somewhere around 2 hours.   We upended the dough onto parchment on a peel and transferred it to the CI CC and put it in the oven on the bottom stone while turning the oven down to 450 F for 18 minutes of steam.


Once the lid came off we turned the oven down to 425 F convection and baked it another 5 minutes before taking the bread out of the CC to let it finish baking on the stone.  12 minutes after the lid came off the bread thumped done on the bottom and it was allowed to crisp on the bottom stone for 5 minutes with the oven off and door ajar.


It bloomed sprang and cracked on the seams well enough and browned up to that mahogany color we love so much.   A nice looking loaf overall.  We will have to wait to see how the crumb came out and see how it tastes for lunch.  The crumb turned out soft, moist glossy and fairly open for this kind of bread.  It tastes wonderful and made a fine sandwich for lunch.  Nothing like sprouted grains in bread to really bring out the best flavor.

And Lucy reminds us to not forget that salad with that grilled salmon dinner


alfanso's picture

I’d decided to bake a few rounds of David Snyder’s Sourdough Italian Bread just before the recent flurry started:

I am still getting my bread house in order, so to speak.  My routine as of late, thanks to my desire to recreate some of Ken’s batards from his Portland bakery, has been to complete the bulk rise, chill the bulk for ~30-45 minutes, and then divide, shape, couche, retard until the next day and then bake straight from the refrigerator.

I have a friend who is gifted at arts and crafts, especially in the quilting domain. Her Mother, known back then as a “home maker”, was also quite good, and told Janet that whatever she does, she should find a way to make it her own, to put her personal mark on that creation.  Sage advice from where I stand.  Now I’m generally pretty good at the detail of copying something created by others in order to get it down, but then I sometimes hear Janet’s mom’s voice in the back of my head.  And it is no different here.

I’ve been playing around these past few weeks with 3 stage builds, addition by subtraction, a riff on dabrownman’s build schedule (but changed to “make it my own”).  Instead of a steady build up to the final amount of levain to be used, I’ve been skimming some small portion of the prior step’s levain off – maybe 50g, and then adding more to it, eventually getting to the third stage which is my mature levain.  By the second stage, the levain is already doubling in 2 hours, by the third, in under 2 hours.  And this is what I use.

I have also been using a stiffer levain than what David’s SJSD liquid levain calls for, somewhat a little less hydrated than what is suggested in FWSY.

My batard shaping has been based on King Arthur’s Martin Philip's .  Start at minute 6:30.  But breadforfun’s recent suggestion from an SFBI video had me decide to give shaping a try this way:, while still preferring the couche to a banneton.  In truth, I wasn't that thrilled with the shaping doing this way, and questioning what the outcome might be at that time.

With Janet’s mom’s advice in mind – these are my changes from David’s formula:

  • stiff levain instead of liquid levain
  • I did drop the diastatic malt powder this time
  • mixed levain up front with water for a 30 minute “non-autolyse” autolyse
  • 300 French folds
  • 3 letter folds, 25 minutes apart (my kitchen is warmer than many)
  • 45 minute bulk retard directly after 3rd fold
  • shape and couche** overnight
  • ambient temperature for maybe 1/2 hour prior to bake

10 minutes of steam, rotate and ~17 minutes to complete the bake.

**although I am using a flax linen couche, the overnight retard will allow a lot of moisture from the loaves to permeate, and the dough can stick to the couche. Against my own desire, I have to dust the couche quite well for the loaves to release upon transfer to the baking peel

This is a 1500g bake, 50% more than David’s formula, hence three 500g batards.  I did my share to "make it my own".  I’m happy!

Updated: I asked for a photo of the crumb from the person who received one of these batards.  And here it is.  Probably a little more yellow in the photo than it really is.


Juergen Krauss's picture
Juergen Krauss


Yes, I'm still baking.

The following are examples of the things I do quite regularly (the title photo is an adaptation of Hamelman's Wholewheat with pecans and golden raisisns)

This is a "Paderborner", Rye sour Detmolder style with 20% wholewheat

Simple white:

Hamelman's Toast

This is how my son likes to see bread  (Toast with some Emmer):

PetraR's picture

This is so yummy, I just had a slice with just unsalted butter and OMG it is so tasty * if I say so myself *

The flavour is amazing,the sour with the sweetish yet earthyness of the walnuts... 




200g mature 80% hydration wheat Sourdough Starter

400g bread flour

200g wholemeal flour

350g warm water

2 tbsp Sunflower oil

15g Salt

115 g ready to eat Walnuts *which I put in the food processor to make them smaller.*

I put everyting in the bowl of my kenwood chef premier to knead for approx. 13 minuts on 2 * which is low *

Formed the dough into a boule and put into a  bowl and lid on , let it sit at room temperature for 2 hours and put it in the fridge for 10 hours.

In the morning I degased the dough , shaped into a boule, put in floured banneton , wraped loosley in a cotton kitchen towel and put in a plastic bag and off it went in the fridge to proof for 12 hours.

Baked it as usual in my dutch oven with the lid on at 250C for 30 minutes and with the lid off at 200C for a further 20 minutes.

Managed to let it cool before slicing * but it was still ever so slightly warm :)*.

Unsalted butter on and yummy in my tummy :)

Skibum's picture

WOW! Boy was it EVER nice to bite into a naturally leavened loaf again!!!!! The crust, crumb, chew and flavour are so much better!

Very nice to have an active levain started! My YW  starter is sparkling along on day four, so I am back in business. Now that I have a nice active levain and ski season is done, I am getting into the rhythm of baking bread again and lovng it again!

I scaled the recipe to half and it was still a large loaf and my neighbors are happy again as I gave them the big half. I have a Forkish double fed sweet levain just finishing bulk ferment. What a beautiful dough!

With the leftovers from his 2nd levain build, I again refreshed at 20:20:80:100: levain, WW flour, strong bread flour and H20. So now after two days, my starter is on it's 4th feeding and looking happy. I am happy!!!!!

Happy baking folks!

Skibum's picture

I killed off both my sweet levain and YW starters after lengthy travel last fall. I thought it would be easy to replicate -- NOT. Two fails with both Deb Wink's pineapple juice solution and dabrownman's YW. I gave up and didn't bake another loaf all winter. Just cookies, buns and muffins.

Well I now have a most active, young levain. There are two things I did to ensure success this time. Okay three if you count the time that I have to tend to things these days.

The first was I followed Deb's pina juice instructions to the letter, but went 3.5 days until feeding 50 g of the solution, 1:1:1 with WW flour. To back my chances, I transferred the remaining WW/pina solution to a clean container and again fed it 2 TBs pina and 2 Tbs WW flour. Now there was noticeable bubbling by day three, but the batch fed a fourth time had significant bubbling by day 4.5.

Now on day 3.5 I fed the starter 1:1:1  w/90F water. Sometime in the night, well after 12 hours it had more than doubled, hit the lid and deflated. This morning, I used the new starter to do another WW 1:1:1 and a second at 20g levain, 20g WW, 80g strong bread flour and 100g water @ 90F. I also used the 4x fed pina solution a 20:20:80:100 feeding, Forkish style.

The second thing I did was use small cooler with freezable water packs and loaded these with hot water, then added a pack heated in the mike:

This simple setup made it quite easy to maintain an 80F environment. After this mornings feedings all three builds doubled within three hours, with the last one more than doubling in three!!! The WW levain has stayed at double, but after eight hours the WW/BF build went to 3-3.5x volume. Keeping things warm this time really helped!

Well given my new found levain success, I have a YW build bubbling along happily now, a Forkish double fed sweet levain in the first starter build and a traditional lean loaf on the go. Baking bread in fun again.

Stay tuned, and Happy baking!


Southbay's picture

We had a Game of Thrones party over the weekend, so I geeked out with a theme bread. Semolinas are fun to work with, and I figured anything yellow/gold in color could be called a Lannister bread of some sort. It was about half semolina flour. This was flavored with nutritional yeast powder, garlic powder, white truffle salt, and some chopped green olives from a jar. I also sprinkled in some smoked paprika during the stretch and folds hoping it would show up as red specks in the finished bread to evoke the crimson color the Lannisters like. The point was to create a golden, earthy and flavorful bread and give the guests a laugh with the name and something to eat with the cheeses and dips. Looking at the pics again, I'm thinking there may have been a little finely chopped pepperoni in the mix as well; otherwise the red specks must be pimentos from the olives. Sorry I can't remember exactly. It was a busy and fun weekend.

The mix started with 2.5 cups of flour (half semolina/half organic all purpose) to 1 cup water. It autolysed for about 7 hours before the flavorings, olives, and starter were added. I like to use lots of starter, and this got about a half a cup. After 3 or 4 hours of stretch and folds it went into the refrigerator overnight. The next morning I did another stretch and fold or two before forming into a boule to proof in the banneton.

The dough always comes together nicely with some semolina, but as I did stretch and folds it continued to succumb to gravity and lose its shape. I think it got something like 6 stretch and folds if you count one or two right before setting it in a banneton to proof the next day. Perhaps the nutritional yeast powder was interfering with the gluten network. The final boule proofed up nicely in the banneton and scored easily with my trusty Havalon. Baked in a cast iron dutch oven combo preheated to 455. Twenty minutes with the lid on, and then I lowered the temperature gradually down to 350 to finish baking so that the golden color wouldn't get too brown. I forgot to take a crumb photo, but it was very even and chewy. This bread went fast.

Cersei's golden


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