The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


dabrownman's picture

#wbd2020 #worldbreadday #worldbreadday2020

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World Bread Day, October 16, 2020






Here is the link

This is a simple 123 Sourdough recipe using my No Muss No Fuss Whole Grain Starter (NMNF).  It is  8% whole wheat, 8% whole Rye and the remainder is King Arthur bread flour.  Hydration 71% and 2% salt.

The 1999 tempera abstract painting called Trees that the bread was based on

The dough is infused with finely minced fresh rosemary, garlic and Thai basil for extra flavor.  The dough was developed with 100 slap and folds and then 3 sets of stretch and folds on 1 hour increments.  The dough was spread out on a PAM sprayed jelly roll pan and decorated with lemon and Roma tomato slices, green onion for the stems, red onion and dried black olive pieces, Thai Basil leaves for the leaves and Crimini mushrooms for the ground.  I sprayed the finished top with PAM and baked at 425 F with Mega Steam for 8 minutes and then 8 minutes at 425 F Convection.

It is simple, easy and delicious.  Happy baking








dabrownman's picture

#wbd2020 #worldbreadday #worldbreadday2020

<a href='' title='World Bread Day 2020, October 16'><picture><source srcset="" type="image/webp"/><img src='' alt='World Bread Day, October 16, 2020'/></picture></a>

World Bread Day, October 16, 2020


Here is the link



Benito's picture

Having only made Bouabsa baguettes once very early on when I first started to bake baguettes I thought it was time to try them again.  Because I’ve been enjoying seeded crusts on baguettes lately I thought I should use sesame seeds to enhance the flavour and bite.

Bouabsa Baguette









dmsnyder, janedo










Total Dough Weight (g)










Total Formula

















White Flour


















Water  2nd bassinage



























Diastatic Malt

















Mix IDY into water, then flour.  Pinch and fold.  Autolyse 30 min.









Add salt.  Add bassinage a portion at a time, pinching and squeezing dough to incorporate









Affter bassinage, let dough rest covered for 5 min.  Then final mix and dump onto workbench.









300 French Folds.  150 FFs, 5 min. rest coverd, 150 FFs.









Into oiled covered container.  Letter Folds at 20, 40 & 60 min.  Retard for a total time of ~20 hrs..









At some point a few hrs into cold retard, flour workbench well then divide, pre-shape and shape dough into baguettes.









Dough should be scaled to approx. 330 grams each.









Onto well floured couche, cover and back to retard.









Preheat oven to 500dF for ~ 1 hr.









At bake time, remove baguettes, move onto baking peel and score.









Load into 480dF oven to bake, and steam well for 13 min.









Release steam and rotate baguettes in oven.  Bake another 10-13 min.









Vent oven, now off for 2 min.  Then remove baguettes to cooling rack











I followed the formula so graciously shared by Alfanso to which I’ve made some changes.  I’ve adjusted the weights of the ingredients to reflect what I used.  My procedure does differ from Alfanso’s in that I dissolve the salt, diastatic malt and IDY in the water, then add the flour and mix.  After a 20 min rest, I use Rubaud mixing to start gluten formation, this is done for about 3 mins.  Then two coil folds are done about 50 mins apart.  Bulk fermentation is halted when the aliquot jar shows a 20% rise.  The dough is then cold retarded until the next day.

The following day, the dough is divided into three equal portions and pre-shaped into a loose cylinder.  After a 25 mins bench rest, the dough is then shaped, rolled on a wet cloth and then place seam side up in a tray of sesame seeds to coat the top.  They are then transferred to the couche resting seam side down and left to further room temperature proof for an additional 30 mins.  The oven is pre-heated to 500*F with the cast iron skillet in place along with the baking steel. After the 30 mins of bench rest the couched baguettes are placed back in the fridge to chill for a further 30-40 mins.  Boiling water is poured into the loaf pan with Sylvia towel in place.  

When the oven has come to 500ºF and the baguettes have chilled at least 30-40 mins they are removed, transferred to the peel and scored then baked at 480ºF for 13 mins then removing the steaming equipment and venting the oven.  The oven is then switched to 480ºF convection and the baguettes are baked rotating them halfway through until they are a golden brown.

Yippee's picture

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here




Recently, baguettes have been a hot topic on the forum. So I am posting this entry to join in the fun. 

I usually don't make baguettes because they require more hands-on work than making boules or batards. The last time I made baguettes was a few years ago. I was so busy then that I hardly had enough time to sleep. Therefore, I could only upload pictures of baguettes and ignored all the details. To fill in the gap, I took pictures of my baguette workflow today.


I used Rus's baguette formula that uses CLAS. I wish I had learned about CLAS sooner. It would have saved me a lot of work, and the outcome would have been just as good, if not better.  


Rus's formula and procedures are as follows:


97% AP

70% water 18-20°C/64.4-68F (not higher) I reduced the hydration to 65% because Beehive can't absorb 70% of water!

3% CLAS (cold +4-+5°C not fresh, at least 2-3 days in the fridge)

1% dry yeast

1.5-2% salt

3% malt


yields three 343g baguettes


Initial dough temperature 25°C/77F 



I mixed the dough in a spiral mixer for 8 minutes until it reached windowpane.



45 minutes, fold

45 minutes, fold

45 minutes, fold

keep dough temperature at 25°C/77F 



into three pieces; roll, and rest for 15 minutes 





45 minutes 




bake 20-22 minutes with steam at 250°C/482F 


Straight forward, isn't it? Per Rus, 25°C/77F is the optimum temperature for yeast multiplication. At this temperature, LAB produces more acetic acid than lactic acid, and yeast also produces a small amount of acetic acid. LAB is slow at this temperature, so it's suitable for creating the flavor of traditional baguettes.  


Speaking of temperature, my friend's wife bought a Brod and Taylor proofer, unfortunately, according to my suggestion. She complained that the proofer could not reach her target temperature. I forgot to remind her that the proofer's internal temperature rarely matches the set temperature. Because its plastic panel is flimsy, the proofer's insulation is poor. Its temperature usually fluctuates with the ambient temperature. Using different thermometers to monitor the proofer's internal temperature and reset the temperature back and forth, especially when making CLAS, is what I have to do to ensure my sourdough's quality. It is a pain to use, but I am stuck with it because there is no better product on the market.








I pretty much followed Rus's procedures except one step - I divided the dough after the first 45 minutes of bulk, and I "pre-shaped" the dough in a rectangular container that would facilitate shaping later on. 









I followed the School of Slow's baguette shaping method. It worked well for me a few years ago, and it still worked perfectly today!   People often complain that household ovens are too small to make baguettes. However, I found this to be an advantage. Because the baguettes usually reach the maximum length suitable for household ovens after they are shaped, and they often look quite presentable at this stage, there is no need to extend/roll out the dough! I used the chopping board (15 inch/38cm) to gauge the length so that I was able to bake the baguettes vertically in the oven. 






 It'd be easier to shape it in this form if we start with a square dough.



I proved and loaded the baguettes separately so that they were "social distancing" from each other in the oven after loading. 





To score, I used the "magic wand" shown in the picture.  It works wonders! When I scored the first baguette, I was a bit lost.   Then things got better, and I am most satisfied with the tapered one. 










That's it! 

Oh, wait, the end products:












I also want to tell you something exciting. I harvested my first tray of black gold. I used the worm castings to brew my first bucket of compost tea and fed it to my plants. I'm sure that my garden plants are pleased because my kumquat tree is blooming in the second round, which is unprecedented! The aroma of blossom wafts in the air.  Many bees and hummingbirds are buzzing around to collect nectar—what a happy scene! 















Before the California wildfire broke out, I could see beautiful clouds in the morning and stunning sunset at dusk. I hope the terrible things surrounding us will disappear ASAP, and our lives can return to normal.

alfanso's picture


Danni's recent post of a SD wild rice and cranberry boule had me intrigued.  However changes were in store.

  • Subbed out the kamut & einkorn for semola rimacinata 
  • Dropped honey and yogurt, replaced by an equal amount of water.
  • Dropped overall hydration to 75%.
  • Added bassinage of 10% of the water after the 20 min autolyse.  5 min rest.
  •  2 sets of 20 French Folds with a 5 min rest between.
  • Letter Folds at 30, 60, 90 and 110 min.  Rice and cranberries added at 2nd LF.
  • Bulk ferment limited to 2 hours in my warm kitchen.  Retarded overnight.
  • Divide and shape in early AM, back to retard.
  • Baked with steam at 460dF after ~14-16 hrs of retardation.
Wild Rice Cranberry Levain        
Danni, mod by alfanso        
     Total Flour    
 Total Dough Weight (g) 1250 Prefermented15.00%   
 Total Formula   Levain   Final Dough 
 Ingredients%Grams %Grams IngredientsGrams
 Total Flour100.00%634.7 100.00%95.2 Final Flour539.5
 AP Flour73.20%464.6 100%95.2 AP Flour369.4
 Durum26.80%170.1 0%0.0 Durum170.1
 Water75.00%476.1 100%95.2 Water380.8
 Salt1.96%12.4    Salt12.4
 Wild Rice 6.65%42.2    Wild Rice42.2
 Dried Cranberries13.32%84.5    Cranberries84.5
 Starter3.00%19.0 20%19.0   
 Totals196.93%1250.0 220%209.5  1250.0
Soak Wild Rice in Hot Water overnight. Cook & drain, add dried cranberries, refrigerate until mix time. 
Autolyse Water, Levain, Flours 20 min. Hold back 10% water for bassinage.    
Bassinage salted water.  Incorporate, rest 5 min.       
20-30 French Folds.  Rest 5 min.  20-30 FFs.  Into oiled tub.      
BF 2 Hrs.  Incorporate rice and berries on 2nd Letter Fold. .      
LFs at 30, 60, 90, 110.  10 min rest.  retard       
Retard 12-16 hrs. with divide and shape somewhere in that time.      
Preheat 475dF, Bake 460dF with steam for first 13 min.  Then rotate to finish bake ~13 min more. Final  2 min venting.


I don't perceive any advantage to the wild rice save for the unique look it gives the bread.  However, the cranberries add a more robust flavor and the bread is just perfect with a soft cheese.

4 folds is a bit much in my book, but I followed this aspect of Danni's post.  On making this again, I'd increase the percent of durum, but tried to faithfully follow Danni's percentages here this time.

I find that dough laden with add-ins as this one is, mostly provide for a modest grigne and ear in baguette form.  As this one is.

Thanks for posting this formula Danni - even if I ran off the rails on a few aspects. 

420g x 3 long batards.

ifs201's picture

This was my first bake since giving birth last week so I wanted to keep it fairly simple and also start working through my enormous rye berry stash. This was a recipe by Artisan Bryan for KAF using 40% rye and 60% KABF. I followed the recipe, but used home-milled rye instead of medium rye and substituted apples and cinnamon for the peaches used in the recipe. I would recommend this recipe. It's not too sweet and I think it would also make a great turkey or chicken salad sandwich bread. 

You really have to oil the pan for the bread not to stick, but this resulted in the bottom of the bread catching a bit more than I would like. Luckily it looks more burnt than it tastes. 

Yippee's picture

This post has nothing to do with bread, but I thought Benny might like it. 





Super easy to make:


Ice cream

100% whipping cream 

41% condensed milk 

9% high-quality matcha powder

blend in Vitamix

freeze until firm/semi-firm


Azuki red beans

100% H2O

50% dry Azuki red beans

20% sugar

10% honey

Instant Pot high-pressure x 100 minutes

natural release


I didn't mix the red beans in the cream to preserve the ice cream's green color. 



Danni3ll3's picture

One of my customers requested a savory loaf with feta and olives so I made a repeat of this one but by using James (Ciabbata)’s method. I was going to try to dump all the add-ins at the beginning but I had second thoughts because of the oily  nature of the extras. Then I decided that I could add the extras while laminating the dough which is something I’ve never done (the lamination). Experimentation is good, right? So here goes…




Makes 3 loaves



154 g of mixed olives (55 g Kalamata, 52 g Manzanilla and 47 g Black- sliced and pitted)

90 g Feta, crumbled

28 g Sun-dried Tomatoes in oil, drained and chopped (reserve oil)

54 g Flame roasted red peppers, drained and chopped 

16 g of oil from the sun-dried tomatoes


Main dough:

300 g of durum berries

50 g of rye berries

700 g of strong baker’s unbleached flour

725 g of filtered water 

10 g Old Bay seasoning

15 g Pink Himalayan salt 

250 g levain (procedure is in recipe and will need additional unbleached flour)



Two afternoons before:

  1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at room temperature until bed time. 


Two nights before:

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


The morning before:

  1. In the morning, feed the levain 100 g of filtered water and 100 g of unbleached flour. Let rise until doubled and then put into the fridge until the next day. 
  2. Mill the Durum and rye berries. Place the required amounts of Durum and Rye flour in a tub, and add the unbleached flour to it. 
  3. Add the old Bay Seasoning and the salt to the tub. Cover and reserve for the next day.


Dough Making day:

  1. In the morning, take the levain out of the fridge, give it a good stir and place in a warm spot (oven with the light on) for a couple of hours. After about 5  hours, the levain should be quite bubbly. It won’t have doubled but should have risen about 75%.
  2. When the levain is nice and bubbly, put the filtered water in a stand mixer’s bowl and add the levain (levain should float), and the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated and everything is homogeneous. This takes about 3-4 minutes. Place dough in a lightly oiled tub. Let the dough rest for 45 minutes in a warm spot (oven with the light on and the door cracked).
  3. Give the dough one set of coil folds and let rest for 30 minutes.
  4. Take the dough out of the tub and place it on a damp counter. Going all around the dough repeatedly, gently stretch it out from the middle out as far as it will go without tearing. Make sure to keep your hands wet. Sprinkle a third of the add-ins over the middle third of the dough, fold up one side over the add-ins, sprinkle another third of the add-ins over the folded portion and fold the last third over the middle. Sprinkle the rest of the add-ins on top and do a triple letter fold in the other direction until you have a nice package. I folded the dough in half again to make the package smaller. Place back in the tub. Let rest 30 minutes. 
  5. Do another two sets of coil folds with a 45 minutes interval. 
  6. Then let the dough rise to 30%. With it being a cool day, the dough took a couple of hours to get there even though I kept it in a warm spot. I find it fascinating how the dough knows what the outside weather is like. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~800g. Round out the portions into rounds with a dough scraper and let it rest 15 minutes.
  8. Do a final shape by flouring 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 or big bubbles. 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 as tight boule as you can.
  9. Sprinkle half rice/half AP flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl cover or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge until the next day. 


Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Then take the loaves out of the fridge. 
  2. 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. 
  3. 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.


The oven spring isn’t what I hoped for. They aren’t completely flat but then again, there is a fair amount of add-ins to weigh the dough down in this particular recipe. 


Benito's picture

I seldom make boules, so I decided I need to brush off some of the rust on that skill and also had long wanted to make a bread with sundried tomatoes, so here is my take on this.


For one loaf only. Total weight ~ 900 

340 g white bread flour 80% total

87 g whole wheat flour 20% total 

Total Flour = 427 g


Total water 307 g 78% hydration  (82% hydration first time)


Final dough for mixing

340 g white bread flour

49 g whole red fife flour

water 294 g (none reserved - add levain and salt without reserved water) 78% hydration

I added another 5 g water with the levain to mix and more with coil folds so estimate 82% hydration in the end

2% salt.  8.54 g

Diastatic malt 0.5% 2.14 g

76 g Levain  1:2:2  17 g starter, 34 g whole wheat flour, 34 g water



Sun dried tomatoes chopped 20% 85 g

Shallot chopped and raw 10% 42.4 g

Herbs de Provence 1%. 4.24 g (3.09 g used)

Mixed together and placed in a bowl to be added during lamination


I did an overnight build of the levain starting with fridge cold water and an hour in the fridge taking it out to a cool room temperature at bedtime.


The final dough was mixed including the salt again with fridge cold water and placed in the fridge for 1 hour taking it out to a cool room temperature at bedtime.


In the morning the levain was just past peak and was immediately mixed into the saltolysed dough, Rubaud mixing was employed for 5 minutes to ensure the levain was well mixed and some gluten was starting to be developed.


Bulk Fermentation was done at 82ºF for the duration. 


After a 30 mins rest a strong letter fold on the counter was done.  30 g dough was removed, folding it several times to get a good ball shape and placed in the aliquot jar.  I have posted about this elsewhere so refer to that post if you are interested in learning more.


After another 30 mins rest a lamination was employed.  Use the lamination to add the inclusions in three parts to ensure that they are evenly spread throughout the crumb when baked.


Another 3 coil folds were employed at 30-45 mins intervals until a good windowpane.


Bulk fermentation continued at 82ºF until the aliquot jar showed a 60% rise.  The dough was then immediately shaped and placed into a banneton and placed into the fridge at 2ºC overnight.


The next morning, oven was pre-heated at 500ºF and the steam set up was done for steam baking.  For boules I use my steam set up instead of my dutch oven which is oval.

After 1 hour of pre-heating my dough was removed from the fridge and immediately flipped onto a parchment lined peel.  I brushed off the rice flour and scored the boule trying a spiral for the first time.  I usually brush water on liberally at this point but in the fuss of doing a spiral score for the first time I forgot.


Load the dough ensuring that the steam set up is going and bake at 450ºF for 20 mins.  Remove the steam set up and then drop the temperature to 420ºF turning on convection and bake for another 20-25 mins turning halfway through until crust is a mahogany colour and baked through.

My adding inclusions during lamination video


My shaping a boule video

I didn’t achieve good oven spring.  I suspect I degassed the dough too much during shaping.  I am obviously rusty at shaping a boule.  Hope the crumb isn’t too bad as a result.

pmccool's picture

We knew that 2020 would be a momentous year, long before we ever heard of COVID-19.  We had no idea just how much the virus would affect our plans. 

Fortunately for us, we have not had to endure any illness.  Nor have we lost any family members or friends to the disease.  We recognize that as a true blessing and are grateful.

I turned 65 this year.  Our intent was to retire in May and move from Kansas to where we grew up in Michigan.  Because of the virus, we postponed both the retirement and the move date by a month.  That let us mitigate some of the effects of the shutdowns in both states.  And it gave me some time to recover from some severe back pain and sciatica that had initially manifested in March.

Our house sold surprisingly quickly.  Twice, as a matter of fact, since the first buyer backed out less than 24 hours after we accepted their offer.  We had another, better, offer within another 24 hours.  We got a mover lined up, did all of our own packing, and were on the road to Michigan on June 24.  Our goods arrived a few days after we did and were unloaded into the garage of our new home that was still under construction.  We had done well to eliminate as much stuff as we could before the move, because it just barely fit in the garage.

We initially rented a cabin on the Manistee River from a high school classmate for our first 10 days in Michigan, observing a soft quarantine of sorts.  Then we bunked at my wife's brother's house for the next nine weeks. 

I won't bore you with just much COVID screwed up the construction process.  Some of it was real, some of it exposed and exacerbated existing flaws in supply chains, and some of it was a convenient excuse

We finally moved into our new home on Labor Day weekend.  That left us with another two weeks of carpenters finishing the interior doors and trim, the screen porch, and trim on the front porch; plus painters finishing their work.  Wherever we could without getting in the way of construction, we started unpacking.  Family members have helped with lugging in the really big and heavy items and with some of the furniture reassembly.  I've been astonished at the amount of weight that I've toted in without aggravating my back.  And I've assembled enough book cases and other items that I now loathe Allen wrenches. 

The house now looks and feels like a house, rather than a construction site.  One of our two vehicles is in the garage.  I need to organize the garage stuff to make room for the other vehicle.  Our lawn was hydroseeded in August and has come in nicely.  Yesterday I dug 50+ holes in the ground and planted Shasta daisies, Brown-eyed Susans, boxwoods, hydrangeas, barberries, lilacs, roses, a magnolia, a red twig dogwood, and a pair of apple trees. 

I've had several queries about how I'm enjoying retirement.  So far, it's been like another project assignment and I've had to work harder than I did in my previous job.  But, as the intensive moving-in work winds down, I'm beginning to see some possibilities...

There have been a few bakes so far.  The only quirk I've noticed with the new oven is that the convection fan cycles on and off during the conventional bake.  That's apparently a design feature, according to the users manual.  Otherwise, temperature settings appear to be pretty reliable.  I haven't played with the so-called steam bake capability, yet.  There's a smallish steam tray that clips onto the rack but precious little guidance about how to use the steam bake cycle. 

TLDR: We've retired, moved, and built a house.  Lots of stessors but we're putting down new roots.



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