The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Filomatic's picture

Some of you might have seen a post recently by user/morb1lee ( offering samples of his wheat grain.

This 50% whole wheat using Lee's grain is the result.  I chose this plain recipe to showcase the grain, and am quite please with the results.  I ground the grain, sifted, and used the bran for the levain.  I highly recommend this process (which I owe to dabrownman), as it softens the bran, making the dough silky smooth, softens the bran so as not to sever the gluten strands, and making the whole grain more digestible.  The finished bread is as soft as sandwich bread.

The final rise was a 24 hour cold retard.

kendalm's picture

Been a little while since I made these - getting better at keeping them down in the mold - half this batch stayed down thr other half popped up. No idea why !


Danni3ll3's picture

I got a request for a “7-grain with Bulgur” that I apparently made a while ago. The only thing I could figure out was that it had to be Hamelman’s 5 grain Levain that I had made with Bulgur. So here is a 7 different flours with seeds and grains version not counting the AP flour. 



Makes 3 loaves


Liquid Levain build 

272 g flour 

343 g Water 

55 g Starter (if kept in the fridge, fed a few times prior to using in the Levain)


100 g bulgur

100 g Flaxseeds 

76 g Sunflower seeds 

85 g old fashioned oats (large flake)

484 g Water, boiling 

6 g Salt 


533 g Unbleached flour 

15 g Vital Wheat Gluten

40 g high extraction Selkirk wheat flour 

40 g high extraction Red Fife flour

40 g high extraction Spelt flour

40 g high extraction Kamut flour

40 g high extraction Einkorn flour

40 g high extraction Rye flour

40 g Partially Sifted Brûlé Creek flour

303 g Water + 50 g + 21g

30 g yogurt 

21 g Pink Himalayan Salt 

All of the Soaker 

650 g Levain 

A day or so before:

  1. Main dough and levain prep: Measure 46 g of each type of grain for the high extraction flours, mill the berries, and sift. Use 40 g of each of the sifted flours for the main dough and reserve the bran and the remaining sifted flour to revive or feed the starter prior to making the final levain. 

The night before:

  1. Levain: Twelve to sixteen hours before the the final mixing of the dough, put all of the ingredients together for the levain and keep covered at room temperature (70-73 F).
  2. Soaker: Measure out the bulgur, and oats. Reserve. Grind the flax seeds coarsely in a Bullet or spice grinder. Add to the bulgur and the oats. Toast the sunflower seeds and add to the bulgur, oats and flax. Add the 6 g of salt. Add the boiling water to the soaker ingredients and cover. Leave to cool overnight at room temperature.
  3. Main dough prep: To the high extraction flours, add the unbleached flour, the Partially Sifted Brûlée Creek flour and the vital wheat gluten. Mix well to distribute the VWG.  Cover and reserve.

Making the dough:

  1. Put the water and the yogurt for the dough in a bowl and add the soaker. Mix well to loosen the mass. Measure 650 g of the levain, add to water and soaker, and mix again. Add this mixture to the reserved flour mix and make sure to mix well to a shaggy dough. Let sit for 60 to 75 minutes.
  2. My dough felt dry so I added another 50 of water with the salt. Mix well to integrate all ingredients. Let rest 30 minutes. Do three sets of slaps and folds on a bare counter at 30 minute intervals (50/40/10). I added 21 g of water to the dough after the first set because it still felt too dry and stiff. Continue bulk fermentation with 2 sets of stretches and folds also 30 minutes apart. 
  3. Place in the fridge for 4-5 hours. I left mine for 4 hours in a 38F fridge. The dough rose about 30%. 
  4. Pour the dough out onto a bare counter and divide into 3 loaves of about 920 g. Lightly flour the top of the portions and gently round into boules using a dough scraper. Let rest one hour on the counter. 
  5. 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 a nice right boule.
  6. Sprinkle a mix of rice and AP flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for ~10 hours.


  1. The next morning, heat the oven to 475 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 place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 475 F for 30 minutes, remove the lids, and bake for another 17 -20 minutes. Internal temperature should be 205F or more.


The daughter came home from her midnight shift at the hospital and persuaded me to cut into one of the warm loaves. Warm bread with cold butter from the local dairy, can’t get any better than that! 

Elsie_iu's picture

A weeks ago, Tom ( introduced Farina Bona to me, which is basically flour milled from toasted but unpopped popcorn. I love his idea of alt altus so much that I thought I had to try this flavor booster as well.


Warning ahead: popcorn is extremely tough to mill. I clogged my mill several time trying to mill it. It is suggested to use other varieties of corn. I have only used popcorn since it's the only thing I have access to. This was the second time I milled it. I was working with softer grains (i.e. spelt) for the first time that I was able to grind popcorn by mixing it with spelt. However, hard grains like wheat and durum were included in this time’s formula. I had to break all the grains into smaller pieces using a blender first, then mill on the coarse setting then again on medium and lastly on the finest one so that the mill didn’t clog.


15% Toasted Popcorn Sourdough with 30% Durum


Dough flour (all freshly milled):

150g      50%       Whole White wheat flour

90g        30%       Whole durum flour

45g        15%       Whole toasted popcorn flour

15g          5%       Whole spelt flour


For leaven:

5g        1.67%       Starter

20g      6.67%       Bran sifted out from dough flour

20g      6.67%       Water


For dough:

280g     93.3%       Dough flour excluding bran for leaven

100g     33.3%       Water

180g        60%       Whey

45g          15%       Leaven

9g              3%       Vital wheat gluten

5g          1.67%      Salt



302.5g     100%       Whole grain

302.5g     100%       Total hydration


Prepare the toasted popcorn flour by toasting popcorns in a pan over low-medium heat. Do not pop them. Remove them from the pan to cool once they are browned and become aromatic.

Sift out the coarse bran from the dough flour, reserve 20g for leaven. Soak the rest (I got 24 g) in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 3 hours.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 30 minutes. Knead in the reserved ingredients than ferment for 15 minutes. Construct a set of stretch and fold then ferment for 3 hours 45 minutes longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 11 hours.

Preheat the oven at 250°C/482°F. Take the dough out of the fridge and let it warm up for 30 minutes at room temperature.

Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.


The trouble of grinding popcorn is worth it in my opinion. The aroma of the resulting bread is out-standing even with the use of all the other whole grains. Popcorn also dyed the crumb into a lovely soft yellow colour which brightens my day.



It sprang pretty well in the oven with nice blistered crust. The crumb is not particularly soft thanks to the addition of durum and popcorn, which tend to weight down the dough. However, it still stays pretty moist and moderately open.

This bread is very sweet, so sweet that it kind of feels of eating popcorn :) I prefer bread with some tanginess so I’ll retard the leaven next time popcorn and durum are both used.



55% rye 45% spelt pancakes with honey mustard and dill


Last week’s over-hydrated spelt masa harina SD with fresh grapes…


Roasted cauliflower & shrimp linguine in spicy sweet potatoes sauce


I’m not kidding! Those caramelized cauliflower leaves are addictive!


Chinese curried squid…so tasty…


Steamed sticky rice in lotus leaves, Braised pork belly with chestnuts, choy sum in broth and roasted sweet potatoes


Eggplant moong dal (skinned mung bean) curry, rava upma (semolina pilaf) and spiced okra     


isand66's picture

  If you have been following my blog posts you know by now that I love a good porridge bread.  This one is no exception.

The addition of the coffee flavored maple syrup to the porridge and main dough added a nice slightly sweet undertone.  You don't really taste the coffee but overall combined with the rice this one is a keeper.

The crumb came out perfect; moist, soft and open.  This is one that is good enough to eat by itself.  I finished off the whole loaf using it for sandwiches and gave one away to a few of my dog park friends.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, rice, maple syrup and salt and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

yozzause's picture

I called into South Metro Tafe Beaconsfield yesterday to make a booking for lunch at Quinlan's Training Restaurant for next week and was informed that the facility will be closing for good at the end of this term which is only 5 weeks away. 
I was given the opportunity to endulge myself and spend this morning with a number of Commercial Cookery students in the training restaurants bakery. Under the circumstances i thought it wise to grab the chance while i could.
As i did a test run with the 10% Millet bread posted here just yesterday i opted to do that but a much larger dough 5Kg of flour and using the big Hobart mixer. this was followed by a fruit dough 5Kg making Cinnamon Scrolls just like we used to make for the Cancer Councils fund raising Australia's biggest morning tea.
All four students were very attentive and were picking up their hand skills very quickly.
i will be back next week but seated in the restaurant see the menu.



rgreenberg2000's picture

This week’s round of RWC SD.  Changes for this one were:

  • Dropped WW addition, increased Semolina
  • Reduced hydration to 67% (was going to make baguettes, but didn’t)
  • Increased 75F proof to 2 hours before overnight


Did my usual mix, rest, pinch, stretch/fold, rest, s/f, rest, s/f rest, bulk, etc.


The dough was a bit stickier than I expected with the reduced hydration, but I also switched to Gold Medal AP since the store was out of KA… seems to behave a bit differently.  Got everything shaped up ok, and baked up after a cold nap.


Since we talked a bit about slashing and ears and such in my last blog entry, I took a picture of my slash on this one.  I guess my estimate of only 1/4” slash as my standard was a bit off, I’d say this is closer to 1/2” (and, I have to say I REALLY like the looks of the bubbles you can see in the slash line…..or “ditch” if you like Dan’s parlance!):



Uncovered for last 25 minutes:



Out of the oven to cool:



Not quite the same bloom as the last one, but I think I didn’t underproof it quite as much, so that makes some sense.  Also, this batch sized ended up smaller than usual since I was originally planning to make baguettes and had changed my formula weights for that…..but ended up making two batards instead.


Haven’t cut into either loaf yet, so don’t know how the crumb turned out, but it smells fantastic!  I’ll post up a crumb shot later.



Cedarmountain's picture

This bread is based on Chad Robertson's Tartine 3 brown rice porridge bread.  As Robertson says, "...combine well-cooked whole grain rice with a highly hydrated whole wheat dough and let the loaves fully ferment with natural leaven to make the nutrients contained within the finished bread readily available for digestion."  I opted to use organic black rice for its rich nutritional value and cut back on the total amount added to the dough to keep the bread a bit lighter; I also added a small amount of oat porridge for complimentary taste and texture.  The dough was mixed with 200g fresh milled, high extraction organic rye/Marquis wheat flour and 800g organic all purpose white flour autolysed with 750g filtered water for 1 hour; then 15g sea salt, 250g young levain was mixed/50 stretch and folds. After the second of four series of stretch/folds done every 30 minutes, 350g black rice porridge and 50g oat porridge was added. Bulk fermentation was 4 hours at room temperature; then pre-shaped and 1/2 hour rest before final shaping and cold-proofing for 10 hours. Baked covered for 25 minutes at 500 F; 10 minutes at 450 F and then uncovered for 20 minutes at 450 F.  The bread is very soft, chewy with a slight purple colour and a nice nutty, mellow flavour; sesame seeds and the sifted bran coating added an extra bit of flavour to the crust. 




yozzause's picture

What do you do when given some interesting flour to play with? well you have to go home and try it straight away! i made a White loaf with 10% addition of Millet Flour.

I required enough dough to fill a banneton 750g

bakers flour 90% 393g
millet flour 10% 42g
salt 2% 9g
lard 2% 9g
malt 2% 9g
yeast (dry) 2% 9g
water 70% 295g

This was quite a quick acting dough and when shaped i decided to make the loaf placed upside down in a banneton to prove but like the old uprights that can be pulled apart quite easily , look a bit like siamese twins. The Aroma is quite divine if the taste is half as good i will be well pleased!




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