The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


alfanso's picture

Last week I was trying to enjoy my trip to NY, and I met up with The Roadside Pie King for a couple of slices of pizza (imagine that!).  But then Abe sent a link to me from the ace bakers at The Weekend Bakery and encouraged me to give it a go.  Upon returning home the other evening, I decided to do just that yesterday and a bake this morning.

But, as fate often intercedes in moments like these, alfanso decided to go almost far afield from their posted formula and do some funny stuff in an effort to "make it his own".

***Edit: Mistakenly posted as T160, but it should have read T150 - which is similar to the US Whole Wheat/UK Whole Meal.  Spreadsheet corrected as well.  The toasted sesame seeds refer only to wha is mixed in and not what is rolled onto the crust.***

I have a fair amount of the tritordeum T150 left from my trip to Barcelona in April, so I decided this would be a fine time to incorporate some into this mix.  Changes from the WE Bakery posted formula:

  • Use the tritordeum T150 "whole grain" rather than semola rimacinata.
  • Not refresh my now last-refreshed two week old levain,  as I still had a lot of it in the refrigerator begging to be used as-is. Rather use it straight away.
  • Stick with my 75% hydration AP levain rather than their 130% hydration concoction.  Just abide by their pre-fermented flour percentage.
  • "autolyse " with the levain.
  • Eliminate the IDY from the final dough as I was heck-bent on following my standard routine of retarding the dough.
  • Retard the dough both before and after divide and shape.
  • Use toasted sesame seeds in the interior and coat the exterior with them as well.
  • And, oh yeah, make these into baguettes/long batards too.

4x400g baguettes/long batards

Perhaps a more open crumb at 72% hydration?  But I'm not hung up on that sort of thang.

The formula normalized to 1000g

Semolina and Sesame loaf        
The Weekend Bakery, mod by alfanso        
     Total Flour    
 Total Dough Weight (g) 1000 Prefermented14.50%   
 Total Formula   Levain  Final Dough 
 Ingredients%Grams %Grams IngredientsGrams
 Total Flour100.00%567.5 100.00%82.3 Final Flour485.2
 AP Flour62.50%354.7 100%82.3 AP Flour272.4
 Tritordeum T15037.50%212.8 0%  Tritordeum T150212.8
 Water72.20%409.8 75%61.7 Water348.0
 Salt1.75%9.9    Salt9.9
 Toasted sesame seeds2.25%12.8    sesame seeds12.8
 Starter2.90%16.5 20%16.5   
 Totals176.20%1000.0 195%160.5  1000.0
hold back 10% water for post autolyse bassinage       
bake at 455         
mermidon's picture

Starter out of fridge almost a week


1200g dough.  Seems like a good fit for my equipment. And makes the math easy ;)

Baked in preheated Rompertof

Baked until 210 and "dried" in cracked oven

Rise and oven spring seemed solid, but crumb is pretty closed? And not "gummy", but not dry either.  Crust is dry and crisp.

yozzause's picture

I stopped off at the local IGA and purchased the very convenient small pack of yeast at 82 cents and 2kgs of black and gold flour $1.50 and took them to my daughters house where i was to mind my eldest teenage grand daughter (school holidays) and my wife had the other 2 at our house (sleepover). The minding of the teenager is relatively easy they sleep in then when they do wake get straight onto their electronic devices, so making a loaf was to give me something to do.

There was some sweet potato in the cupboard so it was going to be put to good use, i quickly worked out a formula for a 750g loaf whilst the sweet potato was cooking. There was no need to rush this dough as it would need to go back to my place to be baked as the daughters oven is not working, the yeast was going to be @1% but it was to be added to all the water and an equal weight of the flour this was bought together and set aside covered (Autolyse). The remaining flour ,salt,coconut oil which i have not used before and the sweet potato now cooked and mashed were made ready to be added to the ferment that was activated. After 1 hour the remaining ingredients were pitched in and the dough mixing commenced this was accomplished by hand on the bench.


The dough was given a half hour reprieve and rested before a bit more bench action and a nice smooth elastic dough was achieved this was then placed in a bowl to Bulk ferment for several hours. once my wife and the other 2 grand daughters arrived after their visit to the local park that has a flying fox i was relieved of my minding duties and took my dough with me home. I determined that the dough was ready so knocked it back and handed it up to expel the gas and bring it back to a compact shape. it was then covered and given a 30 minute rest. The dough was then shaped and placed in a lined Banneton proofing basket it was placed into a plastic bag and put into the fridge as i was unsure how long the final proof would take and i was due to take my grand nephew for a driving lesson, so the retarding would suit me best. The lesson went well and he will be booking his test very soon. I taught his dad my Nephew to drive many years back. Upon return the dough had still risen i the fridge but it hadn't overproofed so half an hour on the bench whilst the oven heated was Goldie Locks porridge (just right) i was going to bake directly on the pizza stone and utilise a tray with a folded terry towel and boiling water to produce a good steamy environment for the first 10 minutes of the bake when the rapid expansion takes place. The dough piece was rolled from the banneton onto the hot stone, it was brushed with a boiled cornflour wash and sprinkled with poppy seed and given a deep lengthwise slash and some supplementary cuts along the sides the dough was then placed into the oven with the already steaming tray/towel doing its job, for the initial 10 minutes the oven is cranked up full as the steam effect does have a dampening effect on the heat. After 10 minutes and the loaf has finished its spring the door is opened and the tray removed the temperature lowered to 210 and the bake continues. when the towel is hung up in the laundry you can see the amount of steam still coming from it. A further 20 - 25 minutes and the loaf is done pulled from the oven and onto a rack to cool ,be photographed and once quite cool cut open and tasted . So there we have it a Sweet Potato loaf using compressed yeast with a dusting of Turmeric.




Katja's picture

This is an 87% rye with a lot going on: a 3-stage rye sponge, a whole-wheat sponge, and a rye flour soaker. It calls for medium rye, which is a difficult thing to pin down. All I have at the moment are white rye and a finely milled whole rye, so I mixed and matched those two flours in various percentages for this bread.

It also calls for 4 tsps Brotgewürz. I used 2 tsps of the bread spice I already had mixed up, the bulk of which is ground caraway. It's not very noticeable, which is the way I like it.

The total flour is almost 1kg, and I succumbed to the temptation to make two loaves instead of one as called out in the recipe. Next time I will definitely make one big loaf.

joc1954's picture

Recently I made this gluten free pizza for my younger daughter who has intolerance for the gluten and also should not eat cheese. Hence the pizza was made without cheese what is quite unusual, but it was generously topped with grilled vegetables.

Here is a video about preparation.

Happy baking, Joze

Gilles Ted's picture
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Gilles Ted's picture
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Danni3ll3's picture

I have quite a stock of Spelt and Kamut berries and need to use some of them up. While searching, I found this impromptu recipe that I made over the winter for my daughter so I scaled it for three loaves and tweaked the method.




Makes 3 loaves



65 g Spelt flakes

65 g Kamut flakes

65 g Bulgur

65 g honey

260 g boiling water



60 g trice refreshed sourdough starter

30 g strong bakers unbleached flour

30 g home milled rye flour

60 g of filtered water



720 g strong bakers unbleached flour

155 g freshly milled Spelt flour

155 g freshly milled Kamut flour

716 g filtered water

23 g salt

30 g plain yogurt

180 g levain from above


The night before:

  1. Combine the ingredients for the soaker and cover overnight.
  2. Mill the individual amounts of Spelt, Kamut and Rye berries on the finest setting possible. Reserve separately. 
  3. Be sure that your starter has been refreshed a couple of times already and give it one more feeding. In the morning, you need a total of 60 g of starter.

Dough making day:


  1. Early in the morning, add the water and flours for the Levain to the starter and let sit for 4 hours.


  1. About an hour or more before the levain is ready, mix the dough flours and the water together in a stand mixer on the lowest speed for a minute or two, and then let autolyse for an hour or so.
  2. Add the salt, the yogurt, and the levain and mix for a minute on the lowest speed. Then mix on the next speed up for 9 minutes. 
  3. Then add the soaker. Mix until the soaker is well distributed. Cover the dough and let rise in a warm place. My dough temp was 77F. 
  4. After 30 minutes, give it a set of stretches and folds until it feels quite firm.  Repeat in 30 minutes. 
  5. 45 minutes after that, do another set. Then let rise until total bulk fermentation equals 4 hours. By then, I see some large bubbles on the top and the volume has expanded by about 50-60%. 
  6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~835 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 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 as tight boule as you can. Note that I had to move pretty fast as the dough started to get sticky the more I touched it. 
  8. Place the dough seam side down in rice floured bannetons. Cover, then refrigerate overnight.

Baking Day:

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 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 205F or more.

For fun, after the dough was mixed I figured out the hydration including all ingredients (counted in Bulgur and flakes as part of the flour) except for the salt, allowing 80% water for the yogurt and 10 % water for the honey, and came up with 83.4% hydration! 😳No wonder it felt borderline sticky when I was shaping! 

On another note, I have been using cooking spray to oil my Cambro tubs for the autolyse and bulk fermentation. It really makes a difference for me when I am moving dough in and out of tubs to put into the mixer. I am not fighting to get every little bit out and makes clean up a breeze. Wish I had thought of this years ago!

rgreenberg2000's picture

Got my weekly bake done today, and all went smoothly.  The only real adjustment to my usual process was due to an early dinner that we had scheduled to celebrate our youngest daughter's birthday with her grandparents.  Instead of my usual 1.5 hour final proof at RT (before retarding for a few hours), I only let it proof at RT for .5 hours, then into the fridge for about 6 hours.  Everything came out well (no crumb shot yet, but I expect it will look the same as usual, perhaps a little tighter based on the dough feel, and how it looked out of the fridge.)

950g AP flour (Gold Medal)

80g WW flour (KA)

80g Semolina (BRM)

40g Dark Rye (BRM)

760g Water

250g active starter (100% hydration)

26g salt

The other minor change to my process was to try to replicate Kat's perfectly vertical ear from her blog post earlier today (HERE).  I dropped my scoring further down on the side of the loaf, whereas my usual scoring is just a bit to the side of the center line.  On the first loaf, I think I was a bit hesitant with my slash, and this resulted in a bit of a wavy ear:

I approached the second one with a bit more confidence, slashing in one motion (I also move the slash location up just a bit....more toward center), and I got much closer to a "soldier" ear (standing at attention):

Other than that, I got good spring, nice color, and some good blistering, too.

I'll keep working on this scoring technique, as I find it somewhat visually appealing.  Thanks for the inspiration, Kat! :)


isand66's picture

I have not made pretzel rolls in a while and wanted to try a new version.  I added some fresh milled purple corn flour, and rye flour along with some maple syrup to add a little sweetness.  Beer certainly goes well with pretzels so adding it to the dough was a no-brainer.

They came out very nice and you can really taste the beer flavor.  They are a little more dense than ones made with only white flour but certainly are tasty!

Download BreadStorm Files here.

Caution:  When using the Lye make sure you wear gloves, long sleeves and protective eye gear. Also, never add Lye to hot water or it will bubble over and probably burn you.

For Lye Bath (3.5% Solution

2 Liters (1836 grams) of Cold water

70 grams Sodium Hydroxide Crystals

Make the Levain

Add your seed starter to the indicated amount of flour and water and mix until incorporated.  Cover and let sit out at room temperature of in your proofer until nice and bubbly around 6-10 hours depending on your temperature.  Use immediately or refrigerate for a few days until ready to mix the main dough.


Add the diastatic malt powder to the beer and stir.  Add the flours in your mixing bowl and slowly add the beer mixture.  Mix for about 1 minute until combined.  Cut your starter in pieces and lay on top of the flour mixture and cover and let rest for 30 minutes to 1 hour so the flour can absorb the liquid.

Next add the salt and maple syrup and mix for 6 minutes on low.    Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 1 - 1.5 hours.  Next divide the dough into pieces that are 110 grams each or 155 grams for larger rolls .  Shape as rolls and place on a baking sheet and cover with either a moist towel or plastic wrap sprayed with cooking spray.  Let it rest for around 60 minutes to about 1/2 proof.

While the rolls are proofing, fill a large stock pot with 2 liters of cold water.  Measure out the Lye and slowly add it to the cold water.  (DO NOT EVER ADD LYE TO HOT WATER).  Cover the pot and bring it to a rolling boil and then shut off the heat.

Pre-heat your oven to 435 degrees.  When the rolls are proofed sufficiently, prepare to dip them for about 15 seconds in the lye bath upside down.  Let them drain on a bakers rack over a cookie tray covered with a towel or parchment paper.  After draining for a minute you can transfer them to a cookie/baking sheet that has been sprayed with cooking spray.  You want to use a stainless steel cooking sheet as aluminum may react with the lye and peel.  Note: do not ever use parchment paper as the rolls will get stuck to the bottom.  I know this from experience and I had to cut off the bottoms of half the rolls I made.  I actually use my Silpat non-stick sheets which work like a charm.

When ready to bake, score each roll with an "X" on the middle and sprinkle with pretzel salt and your topping of choice (I used sesame seeds and cheese and some poppy seeds).  Make sure you use pretzel salt if you want authentic rolls.

Bake for about 15-20 minutes until they are golden brown and register about 200 F in the middle.  Let them cool on a bakers rack until you can't wait any longer!

Note: you cannot store these in a plastic bag or covered really otherwise the salt will react with the moisture in the air and you will end up with soggy tops.  I place them in a paper bag and leave it open so the air circulates.


Some more photos from the gardens this week.






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