The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Gilles Ted's picture
Gilles Ted

Dear Bakers,

My App to create avanced Bread Recipes is now Free of charge for most of the functions.

Enjoy baking without having to make baker's percentage heavy calculations.


Gilles for French Bread Recipes team.

bakerman1962's picture
not.a.crumb.left's picture

I always wanted to make this bread...and love that bun at the top and the character of this bread. I also have fond memories as long time ago as a student,  I cycled all the way through Galicia...

I remember well Santiago de la Compostela and the 'Jakobsweg' a path which still many people walk for pilgrimage...

Whilst there are formulas on you Tube in Spanish, I was surprised that there is not more information out there....

So I just had a go and treated it like a ciabatta at 85% hydration with a cold bulk.

The shaping of the bun seems to be the toughest bit and whilst some videos show a baker pulling with the right hand and twirling dough with the left after final shaping ...mine stuck to the more flour needed next time to prevent sticking during pre-shape. when I want to pick up the dough for twirling....he, he....

I used 100% rye and 100% WW and the rest strong White and medium strong White...I think I might use less strong flour next time to get more extensibility for this type of bread...

It is music festival season and with the exams being over I have teenagers in the house who happily demolish bread very quickly before they go off for the weekend...!

If anyone knows of a good formula that would be much appreciated...any Pan Galego bakers out there????  Kat

The Roadside Pie King's picture
The Roadside Pi...

My humble interpretation. I had no dried onion. I hear tell the substitution of finely diced fresh will not taste the same. However, I can attest that these smell out of this world!  I can also guarantee this will not be the last time I make this quick easy recipe! Follow this link for the original formula. With thanks to the generosity of Norm (may he rest in peace,) a baker with a a big heart!

The first comment contains the formula presented in bakers %. With my method.  Enjoy.

No photo description available.


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ATHK72's picture

I gave watching the clock and finally achieved the results I wanted. Very happy with the crumb! According to my husband, it was amazingly tasty. 

This is a standard bakers percentage recipe. I did folds in intervals of 30 to 40mins, depending on what the dough told me. Apricots and walnuts were added during lamination. 

The loaf bulk fermented in the fridge till it looked ready to shape (about 24hours). However, when I was shaping, it felt that it can proof further. So it went back into the fridge in the banetton for another 12hours or so.

It was baked direct on preheated baking stone, covered with stainless steel bowl (cos I dislike using DO) 25mins, uncovered 20mins.

Hotbake's picture

Made some green onion burger buns and some cinnamon buns

Elsie_iu's picture

For some reason, I’ve been badly craving the cheddar-overspilled pizza rolls sold in a Canadian supermarket. Of course, there is no way I could buy them now, being in HK. Because plain pizza rolls sound a tad boring, the plan was to make pizza-flavored lye pretzels with spinach dough.


I felt that the formula was still missing something. Pepperoni appeared too common and I didn’t have it on hand as well. What happens when a pizzeria runs out of pepperoni? Pizzaioli from all over the world have countless solutions to offer: sausages, pulled pork, chicken, seafood, steak, veggies, extra cheese, along with a few thousand more. As for me… May I suggest Chinese sausage? No doubt I ain’t the first to put it on pizza, nor would I be the last. Its sweetness goes surprisingly well with savory cheese and tart tomatoes. With this in mind, I paired cheddar and sun-dried tomatoes with Chinese sausages. Cilantro has to be included next since it is Chinese sausage’s best friend (think Chinese fried glutinous rice生炒糯米飯). Long story short, we now end up with pizza-stuffed pretzels.



Cheddar, Sun-Dried Tomato, Chinese Sausage & Cilantro SD Pretzel



Dough flour

Final Dough


Total Dough










Flour (All Freshly Milled)









Whole Red Fife Wheat Flour









Sprouted Rye Flour









Sprouted White Wheat Flour









White Whole Wheat Flour (Starter)









Whole Rye Flour (Starter)































































Starter (100% hydration)




































Mature Cheddar









Chinese Sausage









Sun-Dried Tomato (Rehydrated)




































Sift out the bran from dough flour, reserve 26 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients. 

Combine all leaven ingredients and let sit until ready, about 3 hours (28°C). Roughly combine all dough ingredients. Ferment for a total of 4 hours. Slap and fold the dough until gluten is developed (around 5 minutes) at the 15 minute mark.  

Divide the dough into 4 equal pieces and roll each into a long strip with thin ends and a thick centre. Flatten the centre of the dough with a rolling pin and place the filling over the middle. Roll the dough up and pinch the edges together to seal the opening. Shape into pretzels. Put the shaped dough onto a baking sheet with greased parchment and refrigerate uncovered for 30 minutes.

Preheat the oven at 250°C/482°F.

Prepare a 4% lye solution (For those who are new to working with lye, please read the safely precautions before you start. Strong alkaline is highly corrosive.) by dissolving 16 g food grade sodium hydroxide in 400 g lukewarm water. Piece by piece, dip the cold pretzels into the lye solution for a few seconds. Drain well before placing them back onto the baking sheet or they might stick to the parchment.

Score the dough at the centre to expose the filling. Bake at 250°C/482°F with steam for 12 minutes or until the internal temperature reaches a minimum of 208°F. Let it cool for 20 minutes before serving.



Red fife wheat and sprouted rye were chosen as they are strong flavors less likely to be masked by the lye and pizza filling. Although this combo sounds strange, its taste and texture is in fact  well-balanced. The cilantro helps to tie up different elements of the bread and is absolutely not optional in my opinion.



Greek platter (Roasted carrots, eggplant, peppers & potatoes, falafel and olives)


Xinjiang lamb & carrot rice


Homemade alkaline noodles in an addictive HK-style sweet and spicy pork sauce 京都炸醬麵 


Garlicky charred corn & shrimp spaghetti with shrimp oil & white wine


Black bean chili enchiladas


Cheesy black bean oat patties with millet pilaf


Baked spicy pomfret, pan-grilled shrimp and beef skewers, semola flatbread with smoky eggplant dip & roasted carrots, caramelized cabbage wedges with sautéed onions & mushrooms, and bulgar pilaf


White bread(s) of the week: 50% durum & kamut SD



65% hydration T55 baguette



Ahem, awful crust… lol


Benito's picture

This is a new recipe for me, the first time I made a whole grain pastry and first time baking a pie with plumcots.  The whole wheat pastry recipe is by Stella Parks, although as with her regular pie crust recipe I increase everything by 25% to ensure that I had plenty of pastry dough since my experience with her regular pastry was that there wasn’t quite enough.


  • 4 ounces all-purpose flour (about 1 cup minus 1 tablespoon; 110g)
  • 4 ounces whole wheat flour (about 1 cup minus 1 tablespoon; 115g), plus more for dusting
  • 1/2 ounce sugar (1 tablespoon; 15g)
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 6 ounces unsalted butter (about 12 tablespoons; 170g), cold
  • 5 ounces cold tap water (1/2 cup plus 2 tablespoons; 140g)


For 25% greater weight pastry dough

138 g all purpose flour

144 g whole wheat flour

19 g sugar

5 g salt

15 tablespoons butter unsalted 

175 g cold water





For the Dough: Whisk all-purpose flour, whole wheat flour, sugar, and salt together in a medium bowl. Cut butter into 1/2-inch cubes (this size is important, as smaller pieces will melt too fast) and toss with flour mixture to break up the pieces. Using your fingertips, smash each cube flat—that's it! No rubbing or cutting. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding (see note).


Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see note).


For Single-Crusted Pies: Using as much flour as needed for dusting, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches all around. Fold overhang over itself to create a thick border that sits atop the rim of the pan. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.


For a Double-Crusted Pie: Using as much flour as needed for dusting, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. For a solid top crust, roll remaining dough as before, or roll into a 9- by 15-inch rectangle for a lattice-top pie. Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.


For a Blind-Baked Pie: Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Line chilled pie shell with a large sheet of aluminum foil, pressing so it conforms to the curves of the plate (a second sheet of aluminum may be needed for full coverage). Fill to the brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes. Fold long sides of foil toward the middle, gather short sides, and use both hands to carefully transfer sugar to a heat-safe bowl. Let sugar cool to room temperature. If needed, continue baking crust a few minutes more to brown along the bottom.




¾ cup 149 g sugar

3 tbsp tapioca starch

2 tsp grated lemon zest plus 1 tbsp juice

1 teaspoon grated ginger

¼ teaspoon ground ginger

¼ teaspoon table salt

2 ½ lbs plums, pitted and cut into ¼ inch thick wedges skin on

1 large egg, lightly beaten with 1 tablespoon water



For the Filling:  Adjust oven rack to middle position and heat oven to 400 degrees.  Whisk sugar, tapioca starch, lemon zest, fresh ginger, ground ginger, and salt together in a large bowl.  Stir in plums and lemon juice and let sit for 15 mins.  Spread plum mixture into even layer in chilled dough-lined plate.


Bake pie on aluminum foil lined rimmed baking sheet until crust is golden, 20 to 25 mins.  Reduce oven temperature to 350 degrees and continue to bake until juices are bubbling and crust is deep golden brown, 35 to 50 mins longer.  Let cool on wire rack until filling has set.


Total time was around 1 hour 20 mins.



Next time, macerate the plums in the sugar, lemon zest, fresh ginger, ground ginger and salt in a ziplock bag overnight adding the lemon juice and tapioca starch prior to baking.  The plums really reduced in size while baking resulting in a large air gap under the crust.  Macerating them overnight should avoid the gap.


I’ve never seen a plumcot pie before and this pie was really good, hope you give it a try.

Danni3ll3's picture

The local dairy that I get my yogurt from is slowly expanding their products and the latest is a hard Herb Cheese. 

 It is actually fairly strong tasting and the thyme really comes through. I thought it would be perfect with some roasted garlic and sun dried tomatoes. So here goes:


Makes 3 loaves. 



63 g starter

63 g water

110 g unbleached flour

15 g freshly milled Rye flour



750 g strong bakers unbleached flour

100 g freshly milled Kamut flour

100 g freshly milled Spelt flour

50 g freshly milled Rye flour

800 g filtered water

22 g pink Himalayan salt

30 g Slate River yogurt

250 g levain from above



82 g Roasted Garlic (4 heads)

85 g Sun dried tomatoes 

70 g Slate River Herb Cheese


A few days before:

  1. Get your starter up to speed by feeding it two or three times. I fed mine 3 times with rye and unbleached flour. 
  2. Oops! I forgot so I ended up feeding it only two nights before and sped it up by keeping it in a very warm place. 


Two nights before:

  1. Mix the starter with the water and then add the flours. Let ferment at room temperature (70 F or so) for 12 hours. Refrigerate until the morning of making the dough. 
  2. Well that was the plan. 🙄Unfortunately I forgot and did this the night before. So it didn’t get any refrigerator time. 


The night before:

  1. Mill and measure out your flours and set aside covered.
  2. Roast the garlic and mash. (Cut off top of head, drizzle with olive oil, cover with foil and roast at 400 F for 45 minutes.)
  3. Chop sun-dried tomatoes, unless you get lucky like me and have the daughter find them already chopped. 😁Set aside. 
  4. Grate Herb Cheese. 
  5. Refrigerate garlic and cheese. 


Dough making day:

  1. Remove the levain from the fridge to warm up to room temperature.
  2. Mix the flours and the water in a stand mixer and mix on low for one or two minutes until you have a shaggy dough and no dry flour. Let autolyse for a couple of hours.
  3. Remove add-ins from fridge to bring to room temperature. 
  4. Add the salt, the yogurt and the starter in chunks. Mix on low for 1 minute to mix the ingredients and then mix on the next speed up for 9 minutes to develop the gluten.
  5. Add the add-ins gradually and mix for a minute or two to distribute them throughout the dough.
  6. Transfer the dough to a lightly oiled bowl and cover. Place in a warm spot (82 F-My warm spot is my oven with the lights on and the door cracked open) and let ferment for 4 hours with two sets of stretches and folds at 50 and 100 minutes. My dough rose about 50% by the end of bulk fermentation. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~775g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
  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. 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. Place the dough seam side down in rice floured bannetons. Cover and let sit for 15 minutes, then refrigerate for at least 12 hours. Mine were in the fridge for 16 hours. 

Baking Day:

  1. The next morning, heat the oven to 475 F 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.

Benito's picture

I based my recipe on Maurizio’s Fifty-Fifty Whole Wheat Sourdough Bread.  I decided to lower the whole wheat just a bit.

For single loaf weight 750 grams 40% Red Fife



Baker’s Percentage 

151 g

Red Fife Stoneground


227 g

White Bread Flour


310 g

H2O @ 90ºF 


9 g

Fine Sea Salt


54 g

Mature Liquid Levain








Hold 50 g of water


Levain for single loaf weight 750 grams



Baker’s Percentage

30 g

100% hydration starter


15 g

Red Fife Flour


15 g 

Bread Flour


30 g



I started the Levain and autolyse at the same time.  With a room temperature of around 80ºF this ran for about 4.5 hours.

I then added the levain to the autolysed dough working it in using half of the hold back water.  Then sprinkled the salt on the dough and worked it in with the remaining hold back water.  

Next for 5 minutes I did slap and folds for the first time.  This was interesting to do and I think it might have been easier if I was making a larger loaf.

Bulk fermentation went for about 5 hours and I did 5 sets of stretch and folds during the first 2 hours or so.  

Once bulk was completed and the dough was bubbly I did an initial shaping.  After a bench rest of 20 minutes I shaped into a batard and placed in the banneton.  The banneton was put into a plastic bag and left on the counter for 30 minutes before placing it into the fridge for about a 16 hour cold fermentation.

After heating my cast iron Dutch oven in my oven for 1 hour at 500ºF I inverted the banneton onto a sheet of parchment and used a butter knife to remove excess rice flour.  I then spritzed the dough with some water and then scored the dough.  I quickly placed the dough into the Dutch oven and baked at 500ºF for 20 minutes.  I then removed the lid and dropped the oven temperature to 425ºF baking for a further 20 mins at which time I took the loaf out of the oven and placed on a baking rack.

This is the first loaf I have made that had any sort of ear, so I’m excited that maybe I’m getting a better handle on final shaping.  Hopefully I can build on this success and get even more tension on the skin of the dough to get even better oven spring and better ears in the future.


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