The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Szanter5339's picture

potato bread

Potato juice 350ml Cooking
2 tablespoons of mashed potatoes
20 g flour BL55
5dkg rye
Spelt flour 5dkg
50dkg flour BL80
3 tablespoons oil
1evőkanál vinegar
1evőkanál sugar
3kávéskanál salt
2dkg yeast
+20 Dékány yeast

Preparation of yeast:
140ml water
15 g flour
1 tablespoon oil
½ teaspoon salt
  teaspoon of sugar
1-2 g of yeast



Burgonyás kenyér

 350ml Burgonyafőző lé

2 evőkanál tört burgonya

20 dkg liszt BL55

5dkg rozsliszt

5dkg tönkölybúza liszt

50dkg liszt BL80

3 evőkanál olaj

1evőkanál ecet

1evőkanál cukor

3kávéskanál só

2dkg élesztő

+20 dekányi kovász


Kovász készítése:
140ml víz
15 dkg liszt
1 evőkanál olaj
½ kávéskanál só
 kávéskanál cukor
1-2 dkg élesztő

Szanter5339's picture

Szanter5339's picture

700 ml of water
6 tablespoons of oil
2 tablespoons vinegar (20%)
6 teaspoons of salt
2 tablespoons powdered sugar
1kg flour 60dkg BL 55
40 gram of yeast
In yeast +

Preparation of yeast, 1-2 days before cooking.

140 ml of water
15 BL 55 flour
1 tablespoon oil
½ teaspoon salt
20 gram of yeast700  ml víz6 evőkanál olaj2 evőkanál ecet (20%)6 kávéskanál só2 evőkanál porcukor1kg 60dkg BL 55 liszt40 gram  élesztő+ a kovászKovász készítése, sütés előtt 1-2 nappal.Kovász:140 ml víz15 BL 55 liszt1 evőkanál olaj½  kávéskanál só20 gram élesztő


lumos's picture

I was actually thinking of blogging about something else, but since Codruta’s brilliant idea,  World Bread Day was launched today,  I decided I’ll post a formula for the cocoa sourdough submitted to her project.


So thisblog  entry is for you, Codruta. 

Well done on your wonderful project and thank you very much for letting us be part of it.




This bread is basically same as Cocoa Flavoured Sourdough with Cranberries and Walnuts I wrote about in my second blog entry,  but with some modifications and addition of orange peels.

This converted my friend (the culprit of misleading naming of  ‘Faux Poilane’),  who used to think dried fruits should belong to cakes, never to breads  into a avid fruited bread eater……..well, almost.   This is the only fruited bread she eats, and she always includes this bread in her order of breads.

Hope you like it, too.  


WARNING to hardcore chocoholics - This is NOT a gooey and sweet chocolate heaven you may be dreaming of.  The cocoa powder is there to give some depth and richness to the crumb, with just a hint of cocoa aroma. Nothing more, nothing less. You are warned! :p


Cocoa Flavoured Sourdough with Cranberries, Walnuts and Orange Peels



Very active S/D (75% hydration)  90g

Strong Flour  210g*(See 'Note1' below)

Plain Flour  60g*(see 'Note1' below)

WW Flour  30g

Instant active dried yeast  0.2g (optional)

Skimmed Milk Powder  1tbls

Cocoa powder  15g

Clear honey  2-3 tsp (or more if you like it sweeter)

Olive Oil  1 tbls

Water  215 – 225g

Salt 6g

 Filling … 60g dried cranberries,  50g chopped walnuts (see Note2, below), 30g chopped orange peel 



  1. Feed S/D during 8-12hrs period before you plan to use it.
  2. Mix flours, skimmed milk, cocoa, dried yeast(if using) in a large bowl.
  3. Put S/D, water, honey and olive oil in a separate bowl and mix to loosen S/D.
  4. Pour S/D water mix onto the bowl of flours and mix until no dried bits is left. (Cocoa powder seems to have a tendency to stiffen the dough, so you may want to add a little more water)  
  5. Cover and rest for 40-45 minutes.
  6. Sprinkle salt on the dough and stretch and fold until the salt is well distributed through the dough.
  7. Rest for 45 minutes.
  8. Two more sessions of S & F at 45 minutes intervals.
  9. 30 minutes after the last S & F, put the dough on worktop and spread it  spread into a large rectangle.
  10. Sprinkle 2/3 of the fillings onto 2/3 of the surface of the dough. Letter-fold the dough, firstly the part without the filling then the other part.  Repeat the same process with the remaining fillings.
  11. Cover and rest for 20 minutes.
  12. Shape and put in a banetton and cold retard in the fridge for 8 – 16 hours. (See Note3, below)  
  13. Take the dough out of the fridge and leave for 30 minute-1 hr to bring it back to room temperature. (Note: You may need to leave longer if the dough is not fully-proofed during the cold retard)
  14. Bake in a pre-heated pot/pyrex casserole with a lid at 240℃ for 20 minutes. Remove the lid, lower the temperature to 200℃ and bake for another 20-25 minutes.


*Note 1 :  If you can get hold of AP flour, you can replace all the white flours (Strong and Plain) with it.

*Note 2 : I usually dry-roast walnuts in a frying pan before I use it to improve the flavour, but it’s optional.

 *Note 3 :  In my original formula, I bulk-fermented in the fridge, then pre-shape → shape → proof at room temperature, which works just fine, too.  But I’ve found cold-retarding after shaped would give me more texture, so this is how I do it lately.  But if you do, prepare yourself for a possible stained banetton from the cranberries!! You are warned. :p











dmsnyder's picture

Last week's successful experiment making an “Italian” bread with bulk retardation has made me want to try other types of bread using that technique and other Italian-style breads.

I've been thinking about making a Pugliese bread ever since I first read about it in Peter Reinhart's The Bread Baker's Apprentice. Have you noticed that some thoughts take longer than others to get translated into action? Well, this one has taken about 4 years. In the interim, I have accumulated a sizable number of other bread books, and several have formulas for Pugliese. Consulting these, I find amazing variation, particularly in the flours used. Some use part or even entirely Durum. Some use partly whole wheat. What they have in common is 1) Use of a biga, 2) Relatively high hydration. Most recipes specify shaping as a round loaf with no scoring. The lone exception is The Il Fornaio Baking Book which shapes and scores Pugliese like a French bâtard. None of the formulas in the books I consulted use a sourdough biga.

The formula I ended up using is my own notion of a good rustic bread baked as a large round loaf, with a nod to Puglia. I suppose I could call it “Pugliese Capriccioso.”



Wt (g)

Baker's %

AP flour



Fine durum flour









Active starter (100% hydration)






Note: For greater authenticity, one would use a firm starter. If you do, the water in the final dough should be increased and the flour decreased to keep the hydration the same in the formula.


  1. Refresh your sourdough starter 8-12 hours before mixing the dough.

  2. In a large mixing bowl, disperse the active starter in the water.

  3. Add the flours and mix to a shaggy mass.

  4. Cover the bowl tightly and let it rest (autolyse) for 20-60 minutes. (Note: There is no harm in autolysing for longer, but do not decrease the time to less than 20 minutes. I often go out and run errands for an hour or more during the autolyse.)

  5. Add the salt to the dough and mix it in thoroughly.

  6. Transfer the dough to a lightly oiled, clean bowl and cover tightly.

  7. After 30 minutes, do a “stretch and fold in the bowl” for 15-20 strokes. Repeat 3 more times at 30 minute intervals.

  8. When the dough has expanded by 75% or so (about 30 minutes more), transfer it to a floured bench.

  9. Pre-shape into a ball and let the dough rest for 20 minutes to relax the gluten.

  10. Shape the dough as a boule and place it seam-side down in a floured banneton.

  11. Place the banneton in a food-safe plastic bag or cover with a damp towel. Proof the boule until the dough springs back slowly when you poke a finger into it.

  12. 45 minutes before baking, preheat the oven to 490ºF with a baking stone and steaming apparatus in place.

  13. Transfer the loaf to the baking stone, seam-side up, steam the oven and turn the temperature down to 460ºF.

  14. After 15 minutes, remove the steaming apparatus. Bake for another 30 minutes or until the loaf is done. The crust should be nicely colored. The internal temperature should be at least 205ºF.

  15. Leave the loaf on the baking stone with the oven turned off and the door ajar for another 10 minutes to dry the crust.

  16. Transfer the loaf to a cooling rack. Cool completely before slicing.


Pugliese Capriccioso crumb

The crust was crunchy, and the crumb was quite chewy. The flavor was remarkably sweet, especially given that there was no sweetener in the formula. The nutty flavor of the durum flour came through and was even more present than in the breads I've baked with a higher percentage of durum. There was little sourdough tang, although that might increase by tomorrow.

This is a bread I will be making again. I think it could stand an increase in hydration, maybe even up to 78% or so.

I also made a high-extraction miche today. This followed my formula and procedures for the San Joaquin Sourdough. The only changes were 1) I used Central Milling's “Type 85 Unmalted” organic flour for the final dough, 2) I added 5 g of diastatic malt powder to the mix, 3) rather than pre-shaping and resting for 60 minutes, after cold retardation, I let the dough ferment at room temperature until almost doubled, then pre-shaped and rested for 20 minutes, and 4) I made one large boule with the entire dough.


The crust was quite crunchy with a sweet, caramelized sugar flavor. The flavor of the crumb was sweet and earthy with moderate sourness. It was quite delicious 3 hours out of the oven, and I think it will have a long shelf life and make wonderful toast.

This is another bread I expect to be making again.


I enjoyed a slice of each with our dinner of Proscuitto with melon and Fedelini with roasted San Marzano tomatoes, garlic, bread crumbs and fresh basel.


 Submitted to YeastSpotting







codruta's picture

I gathered on my Romanian blog bread pictures from my readers and bread bakers. Please take a look (link below) to see what others bake. A lot of them are begginers, but they all did a wonderful job.

Happy Baking!


loydb's picture

This is the BBA basic sourdough to which was added 2 diced granny smith apples, 4 oz of toasted walnuts and 3 oz of small-dice parmesan and asiago cheese. The starter was KA New England that had been fed 50/50 with KA bread flour and home-ground hard red wheat. The final flour addition was 15% WW, 5% Rye and 80% KA. It got a stretch-and-fold at 15, 45, 90 and 120 minutes, then proofed for another 3 hours. The final shaped loaves proofed a little over two hours before being glazed with egg yolk and baked. Baking time was a total of 45 minutes to get the internal temp up -- I'm sure there was a lot of moisture from the apples. It's yummy. Yes, it really is slightly purple (from the walnuts I believe).


hanseata's picture

A while ago I bought a really beautiful book with breads from renowned German bakeries. Many rye bread recipes require medium rye types, easily available in German supermarkets, whereas American medium rye is hard to come by. Even my whole grocer carries only a medium grind of rye, not a lighter variety. European flours are numbered for their ash content (what's left after you forget your bread in the oven - just kidding, of course it's a properly conducted scientific incineration).

There are six rye types in Germany, from white rye (Typ 815 - not available for home bakers) to whole rye (Typ 1800). For many mixed rye/wheat breads one of the medium ryes is used (Typ 1150 or 1370), the whole rye for the darker varieties like Vollkornbrot or Pumpernickel. I tried two of those interesting recipes from "Brot - So backen Deutschlands beste Bäcker", first with the whole rye I mostly use, then with a mix of whole rye and white rye, a leftover from my test baking for the NYBakers.

The first, whole rye, trial was not at all what I expected, the bread didn't taste bad, but was too dark and too dense - a totally different kind of bread. My second trial with a mix of whole and white rye was definitely an improvement, I tried to come up with a flour ratio that emulated medium rye. But still, even though the bread tasted good, it was not quite "right", and I wasn't 100% satisfied.

From my last trip to Hamburg I bought back a package of medium rye Typ 1150, hoping my carry-on would not be searched - I also had a package of roasted spelt kernels, Grünkern, and wasn't quite sure about the legality of this import... Since I didn't want to rely on small flour packages smuggled in my luggage, I looked for a source for American medium rye. The NYBakers carry it, and so I ordered some for a side by side comparison.

I wanted a remake of the Hearty Rye From Hamburg ("Hamburger Kräftiges") - I had posted about my first experiences here:

I made two 3-step rye starters with my 100% whole rye mother starter, one fed with American, one with the German medium rye. The American medium rye looked slightly darker. Both starter fermented in sync, and were worked into two loaves with the two medium ryes. This is the result:

Almost identical looking loaves, the upper slightly lighter, made with German Typ 1150, the lower one a bit darker, made with NYBakers medium rye.

But what of the taste? I gave one half of each bread to our bread enthusiastic tenants, and we had samples of the other two halves for lunch. Every one of the testers agreed - the clear winner was: The American Rye! Though both breads tasted really good, the one made with NYBakers' medium rye was definitely better.

Both tasted better than my original substitute with a whole rye/white rye mix. I also made another mixed rye bread a few days later, requiring German Typ 1370, with the American flour, and that, too, was a winner.

I am quite happy with this result, getting the right taste with an American flour - so no more holding-your-breath-with-an-innocent-face, and risk of confiscation for this law abiding citizen (at least until I see some other German must have baking ingredient).

Here is the updated recipe for the Hearty Rye From Hamburg:

Postal Grunt's picture
Postal Grunt

Mrs PG and I visited my parents and other family this month. Some of the time was loosely connected to my baking activities and a pleasant part of the journey.

First, we visited Orchard Hills Bakery in Alstead, NH based on an entry in the "Farine" blog from last January. Let me say that if you approach the bakery from Gilsum, NH as we did, you won't have to worry about being caught in a speed trap along the way. The roads are rough and bumpy enough that the local constabulary needn't worry about speeders as much as they do parts that might have fallen off vehicles as they traverse the roads. The bakery is located on a hard packed gravel road off the paved roads. It's worth the trip.

The bakery is sited on a farmstead that goes way back to the owner's grandparents, maybe even older than that. They had been pressing apples for cider the day before and we could smell the leftover pressings despite the rain. Inside the barn that holds the bakery is an impressive Llopsis oven from Spain. I admit to admiring the effort and vision of the owner, Noah Elbers, to go this level as much as I admire his breads. They are excellent and remind me of how much more practice I need with my own bread. We bought a loaf of the Maple-Oatmeal  featured by MC in her posting and a batard of their French Bread. The cookies we bought didn't last much past the driveway of the farm.

After visiting Acadia National Park, we stopped at a Hannafords supermarket in Ellsworth, ME to do a little foodie shopping. There, I located some made in Maine mustard from Raye's and a bag of buckwheat flour from the Bouchard Family Farm of Fort Kent, ME. I don't have any experience with buckwheat flour but that didn't stop me. We always enjoy finding local foods on our trips.

Way back in Spring I posted about Rose32 Bakery in Gilbertville, MA. We stopped in for lunch on Saturday and found a busy place with lots of locals and the owners on site. The Mitchells have a good thing going on. The pastries aren't the common supermarket fare and worth the cost. They have a good selection of breads, cooked in their Llopsis oven, with excellent flavor. Breakfast and lunch is served by an efficient and enthusiastic staff. Beer and wine is available as well as the required coffee and tea. I also met the co-owner of Ruggles Hill, a goat farm that supplies goat cheese for sale at the bakery. He told me he was happy to buy his breads from Rose32 until he had time to build his own WFO. Happy locals eating, a happy staff, and happy owners, there isn't much more needed for an enthusiastic recommendation than those facts.

It's time to get back into the kitchen to practice and improve my breads after tasting what professional bakers can do. I certainly learned that much.


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