The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


idaveindy's picture

(Above photo is just after mixing.)

Sept. 26, 2020. 

Second attempt at the "Adventure Bread" of rolled oats and seeds, from the Josey Baker Bread book. 

If you don't have the book, a nearly identical publicly available formula is here:

I don't like psyllium. This formula calls for 25 grams of psyllium husks. Last time, I substituted whole chia seeds in for the psyllium husks.  This time I used ground chia seeds, swapped 1:1 by weight, 25 grams, and it did a much better job of absorbing water and working as a binder. 

My previous attempt at this formula was too wet, and the oat flakes disolved and congealed. And there was insufficient "binder" holding the ingredients together. 

I think psyllium absorbs more water than ground chia, so I also added 12 grams of guar gum, but  it clumped. I took out what clumps I could. I'm estimating 2 to 4 grams of guar gum still made it in. 

The ground chia and guar gum absorbed a lot of water and produced a lot of mucilage.  You can see the shiny mucilage and the intact oat flakes in the photo. 

I modified the mixing instructions too.  I added the water to the mixing bowl, then added the ground chia and guar gum. (then took out the guar gum clumps.) This was to ensure the binders got well hydrated first, so the rolled oats would not disolve. The rolled oats (old fashioned style, not quick/minute style) were added last. 

It's in the fridge now, resting, and will be baked later today. 

Benito's picture

This is my first ever cinnamon raisin bread if you can believe it.  It was feeling very autumnal here in Toronto when I started working on this loaf, but today it will reach a high of 26ºC and feel very summer like.  I followed the general outline for this bread on The Perfect Loaf by Maurizio’s, but used my usual dough development with a bench letterfold, lamination then coil folds.

Total Formula

Bread Flour 66% 290 g 

Whole Red Fife Flour 34% 152 g includes levain 

Total flour = 442 

Cinnamon 1%

Raisins 20% 

Water 81.5%

Salt 2%

8% prefermented flour


Levain Build


Need 70 g levain 

15 g starter, 30 g water, 30 g whole red fife


Dough Mix

Bread Flour 290 g

Whole Red Fife Flour 117 g

Ground Cinnamon 4.5 g

Raisins 86 g

Water 325 g

Salt 8.55 g

Diastatic malt 0.5% 2.21 g

Levain 70 g


Do overnight levain build and overnight saltolyse 

Also soak raisins in rum or bourbon overnight 

I’ll add the cinnamon and raisins during lamination


I used 76 g levain and added another 6 g water with it to mix.

So total flour = 445 g

Total water after levain mix = 369 hydration 83%


Overall I’m pleased with the bake but will reserve judgement until after it is sliced, the crumb tells all yes?



dabrownman's picture

I got this from Zorra for those that want to participate

kochtopf ( DetailDear bread baking-friend,

you participated in a past World Bread Day, so I just wanted to let you know, we will celebrate World Bread Day 2020 again.  

It will take place on October 16. More information and how to participate you can find on my blog:

Invitation is available in Deutsch, English, Polski, Português and Spanish. Italian should follow soon. Until then just use Google Translate.

I think this year this special food holiday is more important than ever. So I would be very happy if you participate in #wbd2020 #worldbreadday #worldbreadday2020 again. And perhaps you could motivate your blogger friends to participate too!

I am looking forward to see many loaves of bread 🥖🍞🥐 from all around the world,

ciabatta's picture

Got a bit ambitious yesterday and did a 12 loaf bake. 4 types of Sourdoughs, 3 loaves each.  Just want to share my process that I feel pretty good about now and is quite streamlined.  These are about 650g - 800g each.

1) Country Sourdough

2) Cranberry Walnut

3) Chocolate Hazelnut with Raisins 

4) Seeded Sourdough (Flaxseed, sunflower seed, pumpkin seed)

Getting pretty comfortable with making these now, and know the dough by feel rather than time. Streamlining the process and very repeatable.  

In the morning, I setup 4 Weck jars for my levain and let them get just above doubling.  I dont worry too much about how much starter I use with each jar. the more starter, the faster the levain matures.  anything between 10-40g starter and i just add in enough flour/water to make the target 200g levain and depending on ratio of starter, it will mature faster or slower.  

When levain is ready, I mix the levain with flour, water and even salt all at once in the KA mixer for a few minutes and then empty into large Pyrex glass bowl with lid. Repeat for all 4 doughs.  I used to fermentolyse and add in salt 30 minutes later with some withheld water. but that means the dough would have to go into the mixer twice.  To streamline, I just mixed in one go.  Do not notice much difference.  30 - 50 min rest.  3 folds to 4 folds.  Add-ins go in after 2nd fold (before passing window pane test, it integrates better and more evenly the sooner you add them in). 

When dough is ready and passes window pane (doesnt need to be super strong otherwise too chewy). i leave it to final bulk for about 1-2 hours. About 20-30% volume increase.  bubbly and just starting to get jiggly. divide each batch into 3 loaves by weight. Too much proofing here will result in reduced oven spring.  Preshape on count using water spray and wet hands.  15-20 minute rest on counter (not covered).  slight dusting of rice flour on top of dough balls and on counter for final shape. slight dusting again on shaped dough and put into paper bowls. I do not dust the bowls.

I'm using my paper pulp bowls with lids as brotforms / bannetons to hold for overnight cold retard. I can really fit a lot of these in the fridge.  12 was no problem. 

Baked next day.  I've done between 4 hours in the fridge to 16 hours in the fridge all with good success.  After 4 hours the dough is not as firm as overnight, so more delicate when scoring and loading into oven.

I can bake 3 at a time in my oven. 2 batards in Lodge combo cooker/dutch ovens. and 1 smaller boule under a claypot.  All of these on top of a baking stone.  dough straight out of fridge. give it a little tuck to even out the shape a bit, score and go into preheated oven.  20 minutes covered @ 500F.  20-25 minutes uncovered with convection @ 450F.  i put the cover of the dutch oven back under the base during the uncovered segment. this way, they stay hot for the next batch. I can do a batch in just over 45 minutes. no reheat necessary between sets.  For the 4 batches from first set in to last set out was just over 3 hours for me.

Dough looks funny and rectangular coming out of the bowl, but you wouldnt know from the finished loaves. I'm actually preferring these bowls to my bannetons now.  just much easier and cleaner and i hardly use any rice flour dusting.  They have a non-stick texture and doughs come out clean. I dont need to bag them because they have a lid. and after 10+ uses, they're still good as new.  I wonder if i'll ever go back to the bannetons.  Maybe for the larger loaves or if i want a fancier appearance with the rattan circle lines on it.


VRini's picture

A while back I started up a forum post about Proof Bread, a "micro-bakery" located in a residential neighborhood in Mesa, AZ. Again, all strictly legal due to a local ordinance allowing "cottage" businesses run out of a residence.

All of us have had or know of a disagreeable neighbor who doesn't hesitate for a second to raise a stink about something he or she doesn't want in the neighborhood. Jon and Amanda, the owners of Proof Bread have such a neighbor and due to that person's unrelenting efforts they have to move the bakery they've spent 3 years building and fine tuning for their extremely demanding business to another facility by early January, 2021.

Jon and Amanda did their best to address their neighbor's concerns. The neighbor didn't like 3-4 employee cars parked on the street. So Jon had a parking slab poured adjacent to his driveway extending into his front yard for employee parking and then planted ficus trees in the yard to hide the parked cars from view. The neighbor also objected to a delivery truck parked in the driveway. Jon and Amanda did their best to limit this truck's presence and trusted that the ficus trees would help .

You can easily surmise that all this did next to nothing to satisfy their neighbor. So this person did some research and found a city ordinance that required employees of the cottage businesses to be city residents. The neighbor forced this issue with the city and the city had no choice but to act. Jon and Amanda had always seen that the day would come when the business would outgrow their house but never expected this day would be forced on them so soon. So now they're appealing to admirers of their enterprise and their high standards to support them in this difficult time.

To be fair, this neighbor was probably uncomfortable with a workforce drawn from outside the city, seeing unknown characters, coming and going and possibly causing unwanted mischief. Nobody wants that kind of headache either. I don't want to demonize this person.

But here we are. Moving is a daunting project for this small business with such high standards for quality. Their garage bakery is like a finely tuned watch that required countless, sleepless hours of experimentation and hard labor to manage ambient temp for the bread and pastry products, the extreme at times Arizona climate, refrigeration and plumbing challenges, etc to produce a superior product. The market for commercial space, controlled by heartless real estate corporations is completely stacked against small businesses trying to grow while operating at precipitous margins. To help cover the lease burden, Proof Bread will have to open a storefront to monetize their new facility.

But luck favors the bold. Jon and Amanda found a suitable building in downtown Mesa available for lease and owned by an individual. But they need help.

Proof Bread's youtube channel in my humble opinion is a gift to the world. For anyone who appreciates what baking fresh bread and pastries from the best locally grown ingredients possible brings to your life, I don't think you can help but fall in love with what Jon and Amanda has built and continues to build as related in this marvelous series of youtube videos. And in the following video you will learn they have personal challenges too - a daughter with a recent diagnosis of a very rare genetic disorder. Please consider watching the following:

Fair warning, the video is long. Take your time and skip about if you want. And after absorbing what's presented, if you're so inclined please contribute what you can to their GoFundMe:

Grant Y's picture
Grant Y

Hey bakers,

Here's my take on a sourdough bread made with pumpkin puree. I didn't include any pumpkin seeds or pepitas in the mix, but on second thought those would have been an amazing inclusion! Here's the specs of the dough, the process, and a video of the whole bake.

Levain Build

10g Sourdough Starter from the fridge

50g Whole Wheat Flour

50g Bread Flour


Final Dough Build

400g Bread Flour

50g Whole Wheat Flour

290g Water (use 250g for a more manageable dough)

200g Pumpkin Puree

10g Salt

100g Levain



  • Feed starter (levain build) in PM of Day 1
  • Mix all dough ingredients together at the same time on AM of Day 2. Let ingredients rest for 30 min.
  • Stretch and Fold #1. Rest 30 min.
  • Stretch and Fold #2. Rest 30 min.
  • Stretch and Fold #3. Let the dough finish bulk fermenting for 3.5 more hours.
  • Pre-shape into a round. Rest 30 min.
  • Final shape dough into a round boule.
  • Proof overnight in a banneton in the fridge.
  • Preheat oven to 500°F with dutch oven inside for 30 min.
  • Remove dough from fridge. Score and transfer on parchment paper to the dutch oven.
  • Bake with lid on for 20 min at 500°F.
  • Remove lid and bake for another 15 min at 500°F.

Overall this bread was great but the dough was a bit sticky for my liking. I will opt for using just 250g of water next time to lower the hydration. Next time I will also add maybe 50-100g of toasted pepita seeds to the dough during stretch and folds to add to the pumpkin feel of the bread. 

Smoos22's picture

I just received a sourdough starter (that originally started in 1989) and it calls for potato flakes at every feed.  I was wondering if I can eliminate the potatoes...maybe gradually.  It's just not an ingredient I normally keep on hand and I like the idea of having simple, non processed ingredients only in my breads.  Any advice would be appreciated!  Happy I found this forum.  TIA!

gavinc's picture

My starter is performing better than ever now I have a new regimen. Hamelman's Vermont Sourdough with 15% stone-ground whole wheat flour.

idaveindy's picture

Sept. 21, 2020.  Goal 1240 g total dough, with bread spice. 

5:41 pm. Mixed 407 g home-milled Prairie Gold hard white spring wheat, 100 g home-milled Kamut, 118 g home-milled hard red winter wheat, (625 g total flour), 531 g water, (531/625=.85), 12.5 g salt (2%). Plan for a 1.5 hr soak/autolyse.

[ Autolyse: 1 hour 35 minutes.]

 7:16 pm. Folded in 44 grams of 100% hydration starter (generic AP flour), 8 grams water, 17 grams generic AP flour.   Overall hydration so far: (531+22+8) / (625+22+17) = 561 / 664 = 84.5%

625 / 664 = 94% whole grain.

7:46 pm - 7:51 pm. Stretch and fold, and fold in 1 tsp ground bread spice. (By pre-ground volume: 1/3rd coriander, 1/3rd caraway, 1/3rd fennel.) Spices were raw, not roasted.

7:57 pm. added 5 grams water. 566 / 664 = 85.2% total hydration.

Total weight, calculated: 1239 grams.

8:21 pm: Stretch and folds.

8:53 pm. Stretch and folds.

9:25 pm. Stretch and folds.

9:44 pm. Stretch and folds.

10:09 pm. Stretch and folds.

[ Bulk ferment, 4 hours, 7:16 - 11:16 pm ]

Weight, measured: 1227 grams.

11:16 pm. Fold and did a weak shape (no pre-shape/rest), put in banneton and into fridge.

Sept. 22, 2020.

6:14 am. Take out of fridge. Went back to bed.

9:08 am. It rose too much at room temp. Put back in fridge.

9:09 am. Start pre-heat of oven and Lodge cast iron combo-cooker, target 495/475* F.

Oiled heated pot with grape-seed oil, dusted with fine semolina. Forgot parchment paper again.

[ Final proof, 11:16 pm - 9:56 am, 10 hours + 40 minutes ]

9:56 am. Bake covered, 495/475 F, 10 minutes.

10:06 pm. Bake covered, 470/450 F, 10 minutes.

10:16 am. Bake covered. 450/430 F, 10 minutes.

10:26 am. Bake UNcovered, 420/400 F, 20 minutes.

10:46 am.  Bake uncovered, 400/380 F, 10 minutes.

10:56 am.  Internal temp 210.0 F.  Total bake 60 minutes.

Virtually no oven spring at score lines, they weren't deep enough. There was some oven spring over-all as evidenced by exapansion cracks throughout the top crust. Ergo, final shaping was too weak and didn't form a good gluten skin/cloak.

I should have left it in fridge, as the expansion during the room-temp final proof was too much.


I always let boules cool upside down. This was the first time the upper crust collapsed.

(to be updated with crumb photo.)

* First number is oven thermostat setting, second number is a store-bought oven thermometer.

ifs201's picture

I just bought a 25lb sack of Danko Rye berries from Farmer Ground Flour and am excited to experiment! I decided to go with the Rye Sourdough recipe from The Perfect Loaf. I didn't feel like sifting the rye so I mixed up the flours used a bit and did 40% whole grain rye, 30% whole grain spelt, and 30% whole wheat. For the 15% seed soaker I used pumpkin seeds, sunflower seeds, and steel cut oats. 


I'm in the process of waiting at least 24 hours to cut into the loaf - fingers crossed. 


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