The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Pierre-Louis's picture

I'm still playing around with the recipe trying to get a good loaf out of some t65 and t-80 french flour.

Formula :










Starter (1-2-2)















Method :

One hour autolyse, starter incorporated 6 hour after being assembled, slap and fold and then 6 hours bulk proof followed by 12 hours retard in the fridge. At the beginning of the bulk rise I cut the dough in half and then I laminated the dough, a technique I learned from this video (full proof baking). I gave the dough 3 coil folds during bulk rise. At 65% the coil folds were hard to perform, I'm going to try at 70% next time. I have to practice shaping because those loafs proofed in oval bannetons but ended up looking like boules. Can't complain too much! The result is still nice. I wonder why the ears are so big. Maybe the coil folds were overkill. But above all I'm really happy with the taste and the texture of the crumb. Baked in a dutch oven at 260 celsius for 20 minutes covered and then half an hour uncovered. 

idaveindy's picture

March 19/20, 2020.

Inspired by this conversation,  to do just a plain simple instant yeast formula, with overnight bulk ferment.

5:05 pm. Mix 469 g water, 586 g home-milled whole grain flour. 80.0% hydration. (In hindsight should have used 85%.)  1 tsp of caraway seeds.  Flour was a mix of Prairie Gold (Hard white spring),  Hard Red Winter (generic), and Kamut Khorasan.

6:00 pm. Added 25 g water.

[  58 minutes soak/autolyse ] 

 6:03 pm. Folded in 1/8 tsp instant dry yeast.  Static electricity picked up extra, which was included in the mix.  Weighed 1/8 tsp, with static extra, later. .5 grams. .0853 % (Scale is only accurate to +- .1 gram anyway.) 

6:05 pm. Folded in 23 g water.  ( 517 g water so far. 88.2% hydration.)

6:54 pm. added 11.7 g salt, and 12 g water.  ( 529 g water so far. 90.2% hydration.) 

Total dough weight = 586 + 529 + 11 = 1126 g (not counting caraway seeds.) = 2.47 pounds.

Did some stretch and folds.

6:05 am. preheat oven to *240/220 F.

   [ 12 hours, 11 minutes bulk ferment. ]   

6:14am to 6:19 am.  Shape and put in lined and floured banneton, 8.0" inner diameter at rim.

7:01 am.  Pre heat oven to 495/475 F.

   [ 75 minutes proof. ]    

7:29 am.  Bake in covered Lodge 3.2 combo cooker, in the deep part, 495/475, covered.  15 min.

7:44 am. continue bake, covered, 450/430 F. 15 min.

7:59 am. Uncover. Bake at 410/390 F. 15 min.

8:14 am. Take temp, 207.7 F.   Continue baking, uncovered, 410/390.  5 min.

8:19 am. Take temp, 208.4.  Call it done.

Virtually no oven rise.  Cut open after 4 hours.  Nice  crumb for commercial yeast.

* First number is thermostat setting, second number is actual.



-- Needed more soak, less bulk ferment.  Could have proofed less too, just enough time to preheat oven.  2 hours more soak, 2 hours less ferment would have been good.  1/8 tsp yeast was too much for this 12 hour ferment of 100% WW home-milled.

-- 90% hydration was too slack. Next time, use 85% for soak.  And add 2.5 to 3 % water with the salt.  Maybe just add the salt right after the yeast.

-- Crumb was not too moist,

alfanso's picture

Being in the higher risk category, age-wise, I decided to put my generally lazy normal life on hold.  Instead I'll remain at home almost all the time, and become even a bit lazier.  Given that, I'll probably be more in the mood for the occasional sandwich.

This is a 1200g rye with caraway, which should make some great sandwich bread and some even finer toast.

25% rye, 73% hydration. 

Sitting atop is the remainder of the previous bake.  A relatively normal sized baguette.

Who needs some stoopid dopey baguettes anyway?

ifs201's picture

What a tasty bread! Not sure why, but this definitely has more of a sour tang than most of my breads and I'm loving it. Not the most open crumb, but I think it's solid given that the loaf if 50% whole grains. 

  • 20% freshly milled hard red winter wheat
  • 25% freshly milled spelt
  • 5% rye
  • 50% KABF
  • 2% salt
  • 85% hydration
  • 10% starter
  • 1 cup roasted carrots chopped
  • sprinkling of black sesame seeds 
  • 1 tsp turmeric powder 


11:00 AMFinal Levain Build  
3:00 PMAutolyse  
3:30 PMAdd levain and extra water and 100x slap and fold  
 rest for 20 minutes  
4:00 PMAdd salt/tumeric and extra water water and 100x slap and fold  
4:30 PMCoil fold  
5:00 PMLamination on misted counter adding carrots and sesame seeds  
 2 sets coil folds in Pyrex  
8:30 PMShape  
5:00 AMBake  





Pierre-Louis's picture

In February I went to France and I got some organic flour and some starter from my dad that he made with fermented honey. I brought it over to Taiwan where I live using the method I found on the perfect loaf.

After waking the starter up it was time to get baking again.

I had been baking for a few months using Bob’s red mill flour. Baking with a new flour proved to be a challenge because it was not behaving the same way at all.

70% hydration loafs on the above, 75% on the bottom. Really happy with the crumb but not with the shape or the taste, overproofed both times and they ended up being too sour.


Finally yesterday I ended up with something I was almost happy with.

The recipe is 300g of t65 flour, 100g of t80 flour, 260g of water (65%) and 2% of salt.

I used a stiff starter (60% water, 5% scraps). I waited for 10 hours to put it in because it was cold. I used 100g which ends up being 13% of the total weight.

There was a one hour autolyse and then a 6 hours bulk rise before a 6 hours retard in the fridge. Given the result I’m not sure it’s quiet long enough a retard.

I mixed the ingredients and used a slap and fold technique to knead. Then I did a lamination and gave it 3 coil folds, every 45 minutes.

Here is the result :

I’m happy with the taste, it’s sweet and it taste like yogurt, the crumb is a bit under developed so I think I will need to let it proof in the basket maybe one hour before putting it in the fridge next time.

Esopus Spitzenburg's picture
Esopus Spitzenburg

Having to work at home for the foreseeable future, I wanted to pick a new-to-me bread project. I remembered that I have around 20 lbs of rye berries (thanks to GrowNYC grains), and decided to make this a period of rye experimentation, having never made very high percent rye breads. I've been looking for recipes that call for whole rye because I don't want to sift my home milled flour.

To start, I made this loaf from Hamelman's Bread. What a trip! I didn't mix the soaker (I thought the recipe implies to do this), and it only got about half hydrated. Trying to shape the final dough was a losing battle, so I approximated boules, and let them final proof on the baking tray.

Looking back, I should have done the final proof in brotforms, which would have given them a smooth and nice look. Instead the crusts are quite shaggy, even pointy.

Having baked them yesterday afternoon, I just dug in, and I am shocked by how much I enjoy this bread! It has an amazing aroma of imperial stout, and a lovely taste. Not very sour (as I like). The only thing I didn't like was that the crust is a bit tough, although this is solved by toasting.

If you have suggestions for more high % whole rye recipes, please do share!


Happy baking, and stay safe!


ninarosner's picture


50% strong white flour (250g)
50% wholemeal flour (250g)
85% hydration (roughly)
15% starter (roughly)
2% salt


9am: Refreshed starter with wholewheat
4pm: Autolyse flour + water
5.45pm: Mix in active starter & salt, on the bench, did some kneading till it felt sticky.
6.30pm: stretch & fold
7pm: stretch & fold
7.30pm: stretch & fold
8pm: stretch & fold
9pm: stretch & fold
10.30pm: shape, using a wet surface and no flour, and into fridge (proofed in baking paper in colander)
9.30am: out of fridge, preheat oven
10.15am: Straight from colander into dutch oven, still in baking paper. Baked at ~230C for 20 mins with lid on, 30 mins lid off
Left to sit for about 1 hour before slicing!


- A nice tasting loaf, with good level of fermentation and some rather large air holes (maybe a bit too big/irregular?)
- My main complaint is that the crumb felt a little gummy. Like, even cutting into it, it left quite a lot of sticky residue on the breadknife. This is quite a common problem with my breads - even when I leave them to sit overnight after baking - and I'm trying to get to the bottom of it.
- Let me know your thoughts!




pattyswildbread's picture

I was inspired yesterday to make my two loaf sourdough recipe into Beet Sourdough.

I use my same "Classic Sourdough" recipe but added about 150 grams of cooked and mashed beets.

I put the dough in bannetons and proved in the refrigerator over night. They came straight from the frig into the oven this morning. I love this beautiful dark pink bread - it's delicious! If you try making it, let me know how it goes.

Danni3ll3's picture

I needed to try something different and an old cheddar/jalapeno combo appealed to me. I took my Pain de Campagne recipe and added the cheddar, jalapeños and some chives. Hopefully, it turns out yummy.



Note: Don’t skip the parchment paper lining on this one. You’ll never get the loaves out if you do. 




Makes 3 loaves



100 g sliced pickled jalapeños 

250 g old cheddar cheese, cut into 1/4 inch cubes

24 g minced chives


Main Dough

100 g freshly milled spelt flour (125 g Spelt berries)

100 g freshly milled rye flour  (125 g rye berries)

100 g freshly milled Kamut flour (125 g Kamut berries)

775 g unbleached strong bakers flour

800 g filtered water

20 g Himalayan pink salt

30 g local yogurt

250 g 100% hydration levain (procedure for this is in recipe)

Extra whole grain and unbleached flour to feed the levain 


Two mornings before:

1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of wholegrain flour. Let sit at cool room temperature for the day. 


The two nights before:

1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 


The morning before:

1. Feed the levain 100 g of filtered water and 50 g of wholegrain flour as well as 50g of strong baker’s flour. Let rise until doubled (about 8 hours). 

2. Place into fridge until the next morning. 


The night before:

1. Mill the grain on the finest setting of your mill or measure out commercial whole grain flour of the various grains if you don’t mill your own.

2. Place the required amount of each freshly milled flour in a tub and add the unbleached flour to it. Cover and set aside. 

  1. Cube the cheddar, add a tablespoon of flour and toss with your fingers to separate the chunks. Place in the fridge overnight. 
  2. Drain the jalapeños and chop them into smaller pieces. Mince the chives, put with the jalapeños in a bowl, and refrigerate overnight.


Dough making day:

1. When ready to make the dough, take the levain, the cheese and the chives/jalapeños out of the fridge to warm up before being used in the dough. I usually give the levain a good stir to redistribute the food for the yeast and bacteria. This seems to give it a head-start. 

2. Using a stand mixer, mix the water with the flours, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours. 

3. Once the autolyse is done, add the salt, the yogurt, and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 9 minutes. Put in the add-ins and mix until well integrated. This takes a good couple of minutes. 

4. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on). 

5. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds (coil folds) at 45 minute intervals, and then let the dough rise to about 50%. It should have irregular bubbles visible through the sides of the container and  bubbles on top as well. This took another hour and a half after the last coil fold. 

6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~850 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

7. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule. Note that the cheese cubes like to pop out so I pulled them off the outside as much as possible and tucked them under the dough. In retrospect, that was a really good idea since it helped to minimize the sticking of the loaves to the sides of the pots. 

8. Sprinkle a  mix of rice and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

Be aware that the loaves might stick to the sides of your pots due to the cheese. I ran a thin knife down the sides to break the stuck spots and with the parchment paper on the bottom, the loaves popped right out. 

Benito's picture

This is my first bake of this recipe from The Perfect Loaf by Maurizio.  I make a 800 g dough as follows.

Dough Formula 800 g dough



197 g

White bread flour

93 g

Whole Spelt

83 g

Whole Red fife

21 g

Whole Rye

332 g

Water 85% hydration

8 g



Mature Levain

Hold back 20% of the water so hold back 64 g and use

268 g of water during Autolyze.  I added 32 g of the water to dissolve the salt and mixed.  Through the coil folds I would estimate that I added back another 15 g of water so my hydration would have been around 80%.



Levain Build for 800 g dough



25 g

Mature starter

12 g

White Bread Flour

13 g

Whole Spelt Flour

25 g



Maurizio’s method below.


1. Liquid Levain – 10:00 a.m.

Add the called for mature sourdough starter, water, and flour listed in the Levain Build section above to a clean jar. As I mentioned above, try to hit a final dough temperature of 78-80°F (26-27°C). Mix well and cover loosely for 3 hours.

2. Autolyse – 12:30 p.m.

Note: This dough has a fairly high hydration. If you’re familiar with the flour you’re using and you know it can handle it, proceed, otherwise, you might want to withhold more water through mixing than the 100g I do (I’d suggest 200g). Add this reserved water in slowly through mixing if it feels like the dough can handle the addition.

Add the called for flour and all but 100g of the water to a mixing bowl. Using your hands, mix to incorporate the ingredients until there are no dry bits of flour remaining. Cover, and keep somewhere at warm room temperature until it’s time to mix 30 minutes later.

3. Mix – 1:00 p.m.

Add the liquid levain, salt, and appropriate amount (add this reserved water in slowly as the dough handles it) of the remaining water to the mixing bowl holding the autolysed dough. Using your hands, mix everything until it comes together into a shaggy mass. Then, dump the bowl out to the counter and slap and fold the dough for about 8 minutes to develop strength. This is a wet dough, and it benefits from a little extra kneading time.

I recently uploaded a new post to my Baking Guides page with more information on the slap and fold technique, including the video below. Check out the Slap and Fold Guide Page for more information on this technique.

When the dough is mostly smooth and starts to hold its shape on the counter, transfer it to a container for bulk fermentation and cover.

3. Bulk Fermentation – 1:15 p.m. to 4:45 p.m.

During the three and a half hour bulk fermentation, give the dough three sets of stretch and folds. The first set will be 15 minutes after the start of bulk fermentation, then every 30 minutes thereafter. Let the dough rest after the last set of stretch and folds for the remainder of bulk fermentation.

4. Divide & Preshape – 4:45 p.m.

Fill a bowl with a little water and place near your work surface. Gently scrape out your dough from the bulk container onto your dry counter. Divide the mass in half using a bench knife and using a wet hand and the knife, preshape each half into a very taut round.

Let the dough rest, uncovered, for 20 minutes.

5. Shape – 5:05 p.m.

This recipe is nice shaped as a boule or batard, but I tend to prefer the long, oval shape because of how it slices. However, a boule is a nice change now and again — it’s up to you. If you do go with a batard, I would suggest shaping it a little tighter than usual, and when scoring, a double (or triple) score will help eke out a bit more rise.

I rolled the final, shaped dough on a towel with a layer of instant rolled oats spread from edge to edge to get them to stick to the exterior. Then, place the dough in the final proofing basket.

6. Proof – 5:10 p.m. to 9:00 a.m. (the next day)

Cover both proofing baskets entirely and put them in the fridge to proof overnight.

7. Bake – 9:00 a.m. (pre-heat oven at 8:00 a.m.)

Preheat your oven with a baking stone or Baking Steel inside to 500°F (260°C).

I baked these boules on my Baking Steel in my oven: see my post on how to steam your home oven for baking. However, you could also use a Dutch oven: see my post on how to bake with a Dutch oven (in which case don’t use a baking stone or Baking Steel).

The next morning, preheat your oven with baking stone/steel for one hour at 500°F (260°C).



I baked these boules on my Baking Steel in my oven: see my post on how to steam your home oven for baking. However, you could also use a Dutch oven: see my post on how to bake with a Dutch oven (in which case don’t use a baking stone or Baking Steel).

The next morning, preheat your oven with baking stone/steel for one hour at 500°F (260°C).


Score each piece of dough and load it using one of the two methods listed above, then turn the oven down to 450°F (232°C). Bake for 20 minutes with steam. Then, remove the steaming pans from inside the oven (or remove the lid to your Dutch oven) and bake for an additional 30-35 minutes, or until done.

Once fully baked, cool your loaves on a cooling rack for 1-2 hours.


What I did slightly differently is that I did a coil fold 15 mins after completing the slap and folds.  I followed that 30 mins later with lamination of the dough which for the first time went super well, perhaps the spelt’s extensibility really made it easier than I have experienced in the past.  Then two more coil folds at 30 mins intervals.


Another thing I did differently is that I actually pre-shaped, which I usually skip since I bake one loaf at a time so don’t have to cut the dough in half.  When I did the pre-shaping and the final shaping I only used water to prevent sticking to the countertop and absolutely no flour.  I was surprised that this worked as my one previous attempt at using only water was a horrible disaster.  I don’t know why this worked so well this time, maybe just luck?


I otherwise followed his instructions until baking, since my dough is 800g vs his 1000g, I baked for 20 mins in my Dutch oven with lid on at 450ºF, removed the lid and dropped the temperature to 420ºF and baked for 10 mins, then replaced the lid leaving gaps by placing the lid across the Dutch oven to shield the bread and baked for a further 10 mins.


The bread is cooling and won’t be cut until tomorrow at lunch so I’ll cross my fingers until then that fermentation went well and that the crumb will be good.  Of note, this was my first time using my starter after a 30 day vacation during which time it wasn’t fed at all.  The levain was built after only refreshing the starter 3 times.




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