The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Ru007's picture

Hello friends! 

This is a loaf I made last weekend, toasted oats sourdough is right up there on my list of favourites. 

Life has been so busy for the past couple of weeks, so I haven't had time to sit done and post...

The formula for the toasted oats SD is pretty much the same as the last version I posted here.

The only change was that this time, I didn't soak the oats. I just upped the water in the main dough. I wanted to see if the oats would maintain their structure a bit more in the dough if I added them dry, and they did. But ... I found that the dough wasn't as smooth and strong as it usually is. Not sure why, my only guess is that the dry oats might have been too hard for the dough?

I really enjoyed the texture of this loaf, its really soft with a slight chewiness too. 

Next, time I'm going to try just soaking the oats in a tiny amount of water, just enough to dampen and for a shorter amount of time and see what happens...

Happy baking everyone!! 




Danni3ll3's picture

I loved the bread from last week so I decided to redo it taking out the olives, sun dried tomatoes and rosemary and do a simple loaf with black sesame seeds. This was also my opportunity to try to improve the oven spring. To do this, I halved the prefermented flour in the levain and also shortened the bulk and retardation times. 




Makes 3 loaves


632 g of unbleached flour

194 g of durum semolina 

60 g of soft wheat berries

30 g each of barley flakes, spelt berries, einkorn berries, kamut berries, rye berries, hulless oat groats, red fife berries and farro berries.

715 g of water

22 g pink Himalayan salt

195 g of mixed levain (sourdough and peach/apple yeast water - Procedure in recipe)

30 g black sesame seeds 



  1. Sourdough starter: A few days before you plan to make your dough, revive your sourdough starter if it is in the fridge by feeding it 1:1:1 water and flour/bran. I used bran left over from prior bakes and fed it twice a day. You will need 13 g of this for the seed amount.
  2. Yeast Water starter: At the same time, refresh your yeast water by removing the old fruit and feeding it some fresh fruit and leaving it room temperature until it has bubbles at the top. Once it fizzed, I put a few tablespoons of the YW into a container and added unbleached flour to make like a thick pancake batter. I left this overnight. In the morning, it was nice and bubbly so I fed it again some YW and more flour. You will need 13 g of this for the second seed amount.

The day before:

  1. Run the durum semolina through a grain mill to turn it into flour. Reserve in a tub.
  2. Run all of the grains separately through the mills and sift out the bran. Save the bran for feeding the seed starters or for another use. 
  3. Measure out 34 g of the sifted flour from the soft wheat berries and add to the tub
  4. Measure out 17 g of the sifted flour from each of the remaining grains and add to the tub.
  5. Mix the remaining sifted flours together and save in a separate container to do the builds of the levain.
  6. Add the unbleached flour to the tub and mix. Cover and reserve.
  7. Lightly toast the sesame seeds and pour water over to soak overnight. 


  1. About 16 hours or so before mixing your dough, do the levain builds.
  • First build: Take 13 g of sourdough starter and 13 g of YW starter. Add 25 g of filtered water and 25 g of high extraction flour. Let rise for 8 hours at room temp (73-74F). 
  • Second build: Add another 63 g each of filtered water and high extraction flour to the levain and let rise 6 hours. It should double. Mine was just past peak when I used it. 

Dough Making Day

  1. Mix the water with the flours in the tub and autolyse for a couple of hours. 
  2. Drain the sesame seeds and set aside. 
  3. Add the salt and the levain and mix well. Let sit 30 minutes and then do 3 sets each of 30 slaps and folds and 2 stretch and folds at 30 minute intervals, all at room temperature. Put the sesame seeds in during the second set of slaps. Let rest one hour or so til bulk is done. This dough took 90 minutes until I deemed it done. Normally I would have let this dough go a lot longer since it looked like it barely rose (maybe 20% if that) but I am thinking that the lack of oven spring I have been getting lately might be from over fermenting the dough. It felt airy but not loose and it came out of the tubs nicely. The top had a few large bubbles and you could see lots of small bubbles through the sides. 
  4. Divide the dough into 3 equal portions of about 675 g and do a loose pre-shape by rounding the dough with a bench scraper. Let rest 30 minutes and then do a final shape, and place seam side down in rice floured baskets. 
  5. Cover and place into the fridge to proof overnight. This ended up being 9 and a half hours. Last week, I let the dough stay in the fridge for twice that amount and it overproofed. I wasn’t taking any chances this time. 

Baking Day

  1. The next morning, heat the oven to 475F with the dutch ovens inside for at least 45 minutes. Place rounds of parchment paper in the bottom of the pots, and gently place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 475 F for 25 minutes, remove the lids, drop the temperature to 425F, and bake for another 22 minutes.


I finally got the oven spring I was hoping for! Getting up at 3 am to bake the silly things was totally worth it! 😁

WatertownNewbie's picture

This is a simple bread to make and for rising involves only instant dry yeast (i.e., no sourdough starter).  My reasons for posting this in such detail are threefold.  First, perhaps a new baker might like to see what each step looks like.  (My bias I suppose -- photos helped me see whether I was on track when I was new to this craft.)  Second, experienced bakers who want a break from sourdough starter breads might be interested.  Third, this is a tasty bread and is very fast to make.  (For those used to long periods of waiting for sourdough stages to pass, this feels like baking in the fast lane.)

This bread uses a poolish that consists of all-purpose flour, water, and a tiny amount of instant yeast (barely an eighth of a teaspoon).

Those are combined in a bowl and then covered for an overnight (12-14 hours) at room temperature.

The goal is to reach a nice bubbly condition.

Along with the usual flour (all-purpose and some whole wheat), water, salt, and yeast, this bread includes wheat germ and wheat bran.  The first step of course is to weigh the various ingredients. [Note: Forkish uses 3/4 of a teaspoon of instant yeast, but I cut that back to 1/2 teaspoon based on prior experience with this dough.]

The dry ingredients are put together in my mixing tub (a 12-quart Cambro).  Water is added to the poolish and stirred a bit.  The dry ingredients are mixed with a whisk, and then the poolish/water is poured onto the dry ingredients.

In the beginning I use a dough scraper to help distribute the water and poolish among the dry stuff, but eventually I switch to using my hand.  A nearby bowl of water for dipping my hand helps to keep too much of the dough from clinging, but this is a sticky mixture.  Perhaps eight to ten minutes of pretty vigorous kneading (a combination of Forkish's pincer, Wilson's tugging, and some pulling) is followed by  letting the dough rest for about three minutes and then another couple of minutes of kneading to make sure I like the feel of the dough.  (It has developed some gluten, exhibits elasticity, and hangs together when I pull.)  I then check the dough temperature and put the lid on for a thirty minute period.

After thirty minutes I check the dough from the top and the side and then do a set of stretch and folds.

After another thirty minutes it is time for another set of stretch and folds.  The dough is beginning to rise and show some bubbles.

Forkish suggests two S&F sessions, so now it is time to watch the dough during the remainder of the bulk fermentation.  After one more hour, the dough had risen and there were enough bubbles, and the surface was looking puffy and a bit jiggly.  Time to pour the dough onto the countertop.

Although Forkish rarely includes a pre-shaping, I like to include them, if only to promote some extensibility before final shaping.  I pre-shaped into rounds, let them sit under a linen tea towel for ten minutes, and then did final shaping (one a boule and the other a batard -- still learning how to make that shape).

The dough then went into bannetons, which were placed in large plastic bags, sealed, and left at room temperature to proof.

After a mere forty minutes (remember I said that this is baking in the fast lane) the loaves had risen noticeably and were ready for baking both visually and from the finger poke test.

The batard went onto a sheet of parchment paper and after being scored was placed onto a peel and into the oven on a baking stone at 450F.  The boule was plopped onto my hand and then quickly cradled by both hands and placed into a Dutch oven, scored, and put into the oven at 475F.

The batard baked for forty-five minutes (with a rotation at twenty).  After thirty minutes I took the lid off the Dutch oven, and the boule continuted to bake for another twenty minutes.  The internal temperatures were about 207F.

The batard was a gift for a friend and weighed 718 grams.

We kept the boule, which weighed 870 grams.

The crust is a little chewy, but not overly, and the crumb is light and tasty.  Yum.

The bread is great by itself as well as with butter, toasted, and with other toppings.  If you decide to make this bread, and especially if you are accustomed to the pace of a sourdough loaf, be alert and watch the dough during all phases.  I began a shade before 8:00 am and took the baked loaves out of the oven before noon.

Gilles Ted's picture
Gilles Ted

Dear Bakers,

I have created an App running on Android to compute automatically all parameters to bake the perfect loaf.

The App will help you define the recipe you are after for most of the required cases of Bread Making.

Visit the Google Play Store:

I am pretty sure the App will answer to lots of your questions about ingredients, method for the best final result, the bread you had in mind.


mermidon's picture


436g Bread Flour
24g Whole Wheat Flour
290g Water
10g Salt


Haven't baked in forever.


House temp 74F

All water from fridge 66F

Flours:KAF Bread and KAF WWW

 Finished weight 695g approx 24oz

Refriderated starter refreshed four times using KAF AP. Final build KAF Bread.


9pm-premix into fridge

12:50am-premix out on counter and levain built

9:40am-added 55g starter, not 50g. Probably accounts for dough progressing (I think) 30-45 mi minutes faster than recipe (but I kept to the listed schedule).  Haveing trouble with the ''rolling" so just did the 3 bowl spinning.

10:15-into new bowl. Dough slightly tacky and looks and feels great .

12:15-1st S&F

Oops, promised to take kids to Hotel Transylvania. Missed 2nd S&F. 

3:15-Do a late S&F, which was a mistake so close to end of bulk.  Stuck/deflated a bit. I think it is proofed, but decide to let it go the next hour due to the prior deflation, because previous loaves have been a bit under proofed, and wanting to stick to the plan.

4:15-Ugh, did I mess this up. Stuck and deflated some.  Didn't put flour down and dough stuck.  Bench knife worked but hard for me to shape like that . Attempted to preshape as a boule but pancaked and stuck

 4:45-Once I tore it onto a bit of flour, shaped following KAF shaping video . Think it was okay but not great . 

6:55-Preheat finished (20min) with rompertof preheated also   possibly over proofed? Stuck very badly to banneton liner despite rice flour . I thought I put plenty in.  Guess I need more . 


Baked 30min covered 15 uncovered internal temperature 212F.  Want slightly lighter crust next time . 


Next time

1. Lots more rice flour in banneton

2 . Flour on bench

3. Study prerounding techniques

4.  Stay with 'full' proofing

5.  Slight increase in dough amount?

6 .Wet hands helped






dabrownman's picture

Here is the combo black rice ground into flour

As many know, Lucy and I have tried to cultivate many different kinds of SD starters over the years but one we have not done is a rice starter.  We were looking at SD starters over the weekend and ran across a rice SD starter from Japan and said we have to do one.   We are on day 4 of a wild and black rice SD starter following or tried and tested rye one we learned from Perter Reinhart.    We will do one of Evon's fantastic breads from Malaysia to test it out.  Her sprouted black rice bread is a classic on The Fresh Loaf for those around at the time.  Last time we PM'd her she was having a bit of a problem with her son and had to stop posting for a while.  Hopefully she will come back one day and surprise us with one of her great breads

Day 1 - We started off on day one 30 g of Wild and Black Forbidden Rice flour mixed 1/3 to 2/3 rds and 30 g of water and letting it sit 24 hours under plastic lid.

Day 2 - We added 30 g each of the rice flour mix and water and let it sit 24 hours.

Day 3 - We tossed half and fed it 30 g each of the rice flour mix and water and let it sit 24 hours.

Day 4 - was just like day 2.

Day 5 - We tossed half and upped the feeding to 40 g each black rice mix flour and water. and let it sit 24 hours.

Day 6 - Perhaps not too oddly , the starter smelled a bit alcoholic - just like Sake - very cool !  We split the starter in half and fed half of it like day 5 - 40 g each of black rice flour and water and the other half we fed 50 g of bread flour and 50 g of water.  4 hours later it looked like this before we put both in the fridge.

Guess which one had half bread flour in it and which one only had black rice flour?  Tough to keep CO2 in one of them:-) Another successful SD starter experiment.  Now what to make with the bread flour levain after 48 hours in the fridge to mellow?  I was going to make Evon's bread above but now am on the community baguette too.  Fat Black Rice SD Baggies have a nice ring to it.  Stay tuned.

Soaked 9% (dry weight) Wild (1/3rd) and Forbidden Rice (2/3 rds) going into the sprouter for 20 hours aafter the 4 hou rsoak - so the baguette mix will have 330 g total of of black rice mixed flour and bread flour in it.  Funny to see the really long Wild Rice and the short stubby Forbidden rice together.

Here it is sprouted

 Overall the hydration ended up right at 80 % and the two black rice lours were 12% and the white flour was half LaFama AP and half KA Bread Flour at 44% each. The leavain was 9% pref-ermented flour total half black and half white at 100% hydration.  It sure looked more black then grey when the hit the white flour before the Biscuit Mix Technique was applied.

After the Biscuit mixing was done with the fingers like you were cutting the butter in to the dry biscuit mix,  we did 40 slap and folds to get the levain and dough water incorporated.  We held back 5% water water and let the whole thing sit for 30 minutes to get the  flour hydrated.  We made a well on top and out the Black Smoked Sea Salt in it with the 5 % water to get it sort of dissolved during the rest.  Smoked salt should up the flavor some - no that the rice levain and flour wouldn't.  Here is the smokey black salt sitting in the well with the reserved water.

Then we mixed the salt in with a spoon and did 3 sets of 100 slap and folds on 10 minute intervals to get everything Kosher.  After the 3rd set there was a nice smokey grey windowpane.

Then we divided the dough in half for (2) 270 g baggies and in one of them we added the 20% black rice sprouts.

We used Strutting Peacock Fan Folds for the first set of folds to get them all in there.

Here is what it looked like after the first set of folds.  These were small enough we could cover both of them with the SS mixing bowl between folds.

We did 2 more sets of Sleeping Ferret Folds all on 40 minute intervals before pre- shaping and shaping - 20 minute later.  We dusted our towels with the black rice mix to j=keep the baggies from sticking and we shaped them fat without any taper on the ends.  We just throw the ends away if they are tapered.  They don't taste as good as smoked burnt ends of pork.  This way the whole loaf can be used for dipping.

We got to use our very cool bamboo fat baggie proof holder too.  Just line it with rolled up towels dusted in black rice flour and away you go.

Thin baggies will soon proof up to fat baggies

 They puffed themselves up nicely.


The parchment half sheet and the peep fit the Fat Baggie Proofing Mold perfectly making for easy flipping over, slasj=hing and sliding on the bottom stone.

The plane Fat Baggie really popped its top and sprang so big it blew out the scores.  The one with the sprouts add ins was subdued for bloom and spring.  They both blistered up moderately after 12 minutes if Mega Steam with Lava Rocks

The cracks were wide for one and 'Meh' for the other


We have to wait for breakfast to see the crumb.

Above is plan crumb and below is Sprouts added crumb

Now for the bad part.  There is a bacteria that lives on rice called Bacillus Cereus that are harmful to humans and may not be killed by alcohol, heat to 212 F or low pH like a SD starter.  Read here

I ate some of this bread this morning as toast for breakfast and it tasted fine, I am tossing my starter and the bread away so as not to have any problems.  I guess there is a reason people don't make rice starters.  It was still fun and I hope I don't die:-)  Thanks to Mini Oven for the  heads up


trailrunner's picture

Fantastic oven spring. Followed my 1-2-3 tripled it so 300-600-900. Added some extra water along the way to enhance the feel of the dough. There is 100g of apple yeast water as part of the liquid. I had some barley grains so I used 50g of those and 100g of fresh  milled rye with 150g Red Fife and the rest Arrowhead Mills Unbleached. Dough was laminated 3x and I only let it room temp proof till it was about 50%. Same as last time I shortened the bulk proof due to the YW. I divided into roughly 2 pieces  900g boule and batard. Minimal shaping and baked " seam" side up ...I don't really do a seam. So pleased with the way these double levains are turning out. 






hanseata's picture

The looming deadline of a blog event, hosted by my blogging buddy Anna Antonia, gave me the much needed kick in the  energy to overcome my dog days' laziness and write a new post.

What to do with stale bread? For me a no-brainer: baguette or brioche leftovers usually end up as bread pudding. But for sourdough or other hearty breads there's only one option: grind, toast, and re-bake!

My favorite baker in Hamburg, Jochen Gaues, recycles old bread in many of his baked goods (like Sunflower Seed Rolls.)

Unfortunately, his (visually gorgeous) baking book "Brot” is so sloppily edited that only experienced bakers are able to figure out how to work with sparse instructions and missing ingredients.

One of his breads was the inspiration for my Nice-Twice Sunflower Seed Bread.

Old Bread

My crumb collection of many different kinds of old bread

What makes a dough with a larger amount of old bread (here more than 13%) so special? Not two loaves are the same, because leftovers of several different (and differently seasoned) breads go into my crumb collection.

Freshly ground coarse rye meal

With the Mockmill I just brought home from the Kneading Conference, I'm finally able to achieve finer and coarser grinds - something my old Nutrimill couldn't do. (No, I don't get any goodies from them!)

I was very curious how my improvised sunflower seed bread would turn out. We were absolutely delighted! It had an excellent taste - slightly sweetish and hearty, with a thin, crispy crust. One bite - and it was admitted to my "Bread Hall of Fame".

Nice-Twice Sunflower Seed Bread

My new favorite loaf: NIce-Twice Sunflower Seed Bread

The recipe you can find on my (recently relocated) blog "Brot & Bread".

copynumbervariant's picture

If I hadn't just read about Tangzhong, what would I have thought about the bulgur that I cooked and pureed? I had to keep adding more and more water, until I had 4x the weight of the bulgur in there, and the consistency of wallpaper paste. I kept adding more because I hadn't realized what I had been making. You probably already know this, but bulgur is already cooked, a.k.a. already gelatinized. I'm not sure why anyone would want an overly complicated way of creating a tangzhong with a wheaty taste.

I soaked some kamut berries. Something came up so that I didn't have time to blend them and mix into a dough, so I left them soaking for another 24 hours. They began bubbling, and somehow I thought either this was yeast water or this was going to kill me, because it smelled bad. I had gotten so far as doing the first stretch and folds before Abe pointed out it was likely to be more alien stowaway than yeast, because the soaker was essentially going through the first sometimes very bubbly stage of creating a sourdough culture, when all sorts of other organisms thrive. Abe prevented a novel literary genre from being born: the snuff forum thread.

The interesting part about the soaker-in-a-blender technique is that hydration has to be adjusted by feel. Some of the ground up grain end up fine enough to be flour, some not. I create the recipe by counting the dry grain as part of the flour weight, but this time (the second, non-gross-smelling attempt at a 25% kamut loaf) I had to add more water to get the dough to feel right. I'm sure some of the water is getting lost in the transfer to and from blender, but maybe the kamut also absorbs more water than regular flour.

The finished loaf has a very moist crumb. It's a bit more sour than I'd like, because I bulk fermented it slightly too long, having run off to see Crazy Rich Asians after the last stretch and fold.


Subscribe to RSS - blogs