The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


chuckbakes's picture

Hi all, 

This is my first post and i've been having trouble with overproofing.  I have done it in the fridge overnight, and on top of the fridge for 4 hours.  It seems to lose its spring. Trying it now with the Tartine Einkorn Bread and it still has issues of cracking a bit and falling when i want to put it in the oven

not.a.crumb.left's picture

Has anyone else here  also enjoyed the new audiobook by Chad Robertson and Jennifer Latham?

I have started using their double booster feeding with good results and also love their mixing schedule introducing water in steps. Now I have been doing that anyway but love the shorter intervals and tried going beyond by normal comfort zone and upping by feel..ending on 87% hydration for a loaf with 2O% WW, 30% Canadian white and the rest Shipton Mill No. 4 Strong White..

Bulk for 3 and half hour at 26c and three coil folds, 30 min bench rest and 30 ambient proof in banneton before 3 c fridge. Baked in Rofco B20 oven and then I forgot this fella and this explains the darker and thicker crust at the bottom as it was sitting in the oven..

I baked this same loaf again today as another test batch  but with an 2 hour autolyse this time rather than 30 min and boy..I only could bassinage up to 83% hydration today...we shall see how bake tomorrow goes...and let's hope I don't forget another loaf...

I used to be a big fan of slap and folds but by using this method combined with coil folds I can also build good strength ..Happy baking! Kat




Danni3ll3's picture

This is an adapted recipe from The Perfect Loaf where I put in  my usual amount of 250 g of levain rather than the 180 g that the recipe scales up to when I increase everything to make 3 loaves. I did this to speed up fermentation since this was a very sluggish dough based on the last time I made this. Adding the extra levain cut the bulk by an hour (total bulk was 4 hours and 15 minutes rather than 5 and a quarter hours). 



I also reduced the hydration a bit and soaked the raisins in Bourbon. 


This is the link to Maurizio’s original recipe:




Makes 3 small loaves 



220 g sultana raisins

22 g Bourbon

12 g cinnamon



740 g strong bakers unbleached flour

300 g freshly milled red fife flour

755 g filtered water (divided into 730 g and 25 g)

22 g salt

250 g levain (done over 3 builds)


The day before:


1. Soak the raisins in the bourbon and cover. Let sit overnight.

2. Be sure that your starter has been refreshed/built up a couple of times already, and give it one more feeding to equal 250 g. I used wholegrain flour for tbe first two feeds and about 1/3 wholegrain and 2/3 unbleached flour for the last feed.  Once it has doubled, refrigerate until the next day. 

3. Mill the required amounts of Red Fife berries on the finest setting possible. Add the unbleached flour to it and cover. 

Dough making day:

1. Mix the dough flours and 730 g of the water together in a stand mixer on the lowest speed for a minute or two, and then let autolyse for a couple of hours. 

2. After the autolyse, add the salt and the levain and mix for a minute on the lowest speed. Then mix on the next speed for 9 minutes. 

3. Add the remaining water, soaked raisins, and the cinnamon. Mix until the raisins are fairly well distributed. Cover the dough and let rise in a warm place.

4. After 45 minutes, give it a set of coil folds. Then, 2 more sets 45 minutes apart. 

5. Let rise until the volume has expanded by 50%. So the total bulk was 4 hours and 15 minutes. It was ine hour shorter than last time. 

6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~775 g. Round out the portions into rounds with a dough scraper and let rest covered with a tea towel for an hour on the counter. This is a heavy dough so I tried to give it as much fermenting time as I could. 

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.

8. Place the dough seam side down in rice floured bannetons. Cover, let rest 30-45 minutes, then refrigerate overnight.

Baking Day:

1. The next morning, heat the oven to 475F 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. Watch that they don’t burn. Internal temperature should be 205F or more.


When I took the lids off, I felt like the first batch was underproofed somewhat due to the explosive oven spring so I took the second batch to warm up while the first was finishing up in the oven. I’ll post what they look like once they are done baking. 

Benito's picture

This time I used yellow miso which is milder in flavour than the more assertive red miso I usually use, only because red miso was unavailable the last time I bought miso.  Also my homemade miso is far from ready yet needing many more months to ferment.  The furikake I bought for this bake didn’t have the bonito flakes in it so instead was a simpler seaweed and sesame seed.  The furikake is so delicious with just steamed rice and that is what I usually eat it with.

I made a pretty big mistake when mixing this dough.  I was doing my recent overnight process of levain build and saltolyse (salt in autolyse) which I’ve been having very good results with recently.  The main reason for doing this was to give me more time in my day to do other things by having the levain build and be ready by the morning.  However, when I mixed the water into the flours I kind of felt that it seemed wetter than usual but didn’t think much of it because it was late and I was tired.  It wasn’t until the next day after adding the levain and trying to slap and fold that I knew for sure that I had made a mistake somewhere.  In reviewing my notes and formula I realized that I had added the total water which includes the water in the levain instead of the water for the mix.  So the dough was in excess of 90% hydration which for my flours 80% bread and 20% red fife was way too much for them to absorb.  Not sure if this would work, I measured out 75 g of whole red fife and gradually sprinkled this in and mixed until the dough came together.  I added about 60 g of this flour in and did a quick calculation that the hydration was down to 80% but the whole red fife was up to 39%.  So if anything now the hydration is a bit low for the flour.  Oh well, what can you do.  I just hope there aren’t pockets of raw flour or bits of hard dough in the crumb of this bread.

The resulting dough was over 1 kg so the largest loaf I’ve made.  I wasn’t expecting much from this but I think it turned out better than expected considering the early error I made, but the crumb will tell all.

Miso was increased to 5.6% to try to bring out the flavour.  Furikake was added during the lamination but I forgot to add more after the letterfold so there still isn’t as much as I had planned.

gavinc's picture

Today I baked Hamelman’s Deli Rye Bread with caraway seeds. I used 15% freshly milled stone-ground rye that was pre-fermented overnight in an 80% hydration stiff sourdough starter. The overall formula is 66% hydration and includes 1.75% caraway seeds. The dough had a good feel throughout the process and was proofed in a linen couche. I baked the loaf on an oven stone in a pre-steamed oven and steam for the first 10 minutes. The oven spring was particularly good and crumb nice and soft. The flavour is wonderful, slightly tangy and the caraway seeds contributed to a complex flavour profile.

Ilya Flyamer's picture
Ilya Flyamer

I tried a couple of Maurizio's recipes with Kamut (baguettes and ciabatta), and while I had other issues with those breads, I loved the nutty/buttery taste of that grain!


I had some Kamut flour left from those bakes, and recently saw Benito posted his amazing looking 20% and 30% Kamut breads. So I decided to also just go for it! I used his 30% recipe, with some simplifications of the procedure (e.g. no lamination and shorter autolyse). Here is the compositions of the bread (I made two loaves):


The dough was nice to work with, a little sticky but completely manageable. I shaped one as a batard (below) and one as a boule, that I gave away to a friend (I always bake two breads, and give one to someone). And these were one of my most successful "regular" (i.e. normal shape/process) breads in the last couple of months!

I accidentally switched on the broiler for the steamless part of this bake, and I actually loved the colour it brought out in the crust!


And of course it's delicious! For a 30% whole grain flour it's surprisingly light in colour, as usual for Kamut, and the golden hue of the crumb is just so beautiful. Definitely going to come back to this bake!

Benito's picture

Back at the same sesame semolina sourdough baguettes but with some changes to try to improve the crumb. So I made some changes in the hopes of achieving a more open crumb. The first significant change I made was to delete the commercial yeast altogether, this change was made by accident and wasn’t planned as removing the commercial yeast wasn’t something that I thought would improve the crumb.  In fact, I thought that the addition of commercial yeast was part of what was giving my an open crumb.

I increased the hydration from 67 to 71% and I also reduced bulk fermentation rise in the aliquot jar from 25 to 20%. My thinking there was increasing hydration is often one route to open crumb as long as you handle the dough well. The reduction in bulk rise was done to make dough handling easier. You see, when I had to transfer the shaped dough to a tray with a wet towel and roll it, then transfer it to the tray with the sesame seeds and roll it, I found that the dough felt like it was getting degassed and stretched out too long. So reducing bulk made the dough much easier to handle this much and once seeded and in the couche the dough was 16” long, the max for my baking steel. Finally to compensate for the reduced fermentation I added a 30 mins bench rest in the couche followed by my usual 30 minute chill in the fridge. The fridge time is intended to firm the dough up to make it easier to score.
I think my changes were very successful and I’m quite happy with the improvement in the crumb compared to my first set. Leaving out the commercial yeast didn’t have the negative effect that I expected in making the crust thicker nor did leaving it out make the crumb less open.

Pbdeguzman's picture

my journey into flour milling started after stumbling upon a video of Michael Pollan lamenting about commercial flours inferiority. 

idaveindy's picture

(Above image is pre-cooked, shortly after mixing.)

Sep 15, 2020.

This is the rolled oats and seed loaf, called "Adventure Bread", from "Josey Baker Bread."

I needed to make at least one substitution: I don't like the effect that psyllium husk (aka Metamucil) has on my system, so I used some extra chia seed, and added some orange-flavored sugar-free "Citrucel" which is a competing product to Metamucil, and doesn't give me the side-effect that Metamucil does.  I figure the orange flavor won't be too far out of place.

I also used agave syrup instead of maple syrup.

I bought this book in Kindle format when it was recently on sale for US $2.99.

I lucked out and it fit perfectly in my loaf pan, which measures 8-7/8" x 4-7/8" inside measurements at the top, 2-3/8" deep inside. (And it has sloped sides.)  

In cm, it's 22.5 x 12.4 x 6 cm deep.

Ingredients: Uncooked rolled oats (old fashioned, thick, not quick oats) toasted whole sunflower seeds, toasted whole pumpkin seeds, toasted chopped almonds, whole raw chia seeds, whole raw flax seeds, agave syrup, grape seed oil, salt, water.

No leavening, no yeast, no sourdough.

I put it in an oiled  loaf pan, and it's waiting in the fridge for a few hours and will bake tonight, 1 hour at 400 F.

So... it ends up being gluten-free too. 



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