The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


isand66's picture

I bought some "Organic Madagascar Pink-Red Rice" at Whole Foods a few weeks ago and wanted to use some of the leftover cooked rice in a bread.  I overcooked the rice a little bit when making it for dinner but it worked out perfectly in the bread.  You can see the grains in the crumb and it added a nice subtle but rich flavor to the final bread.

I haven't used any Kamut lately and figured spelt would be a nice compliment and add some extra nutty flavor.  The lemon honey and Parmesan with sun-dried tomatoes olive oil added another layer of flavor.

I made 2 loaves but I'm only showing one in the main photo since the second one stuck to the basket and was a bit flat and misshapen.  I did use that one to photograph the crumb shot which you can see is nice and open and moist. All in all this one may not look perfect, but it tasted fantastic.  I had a piece with some nice hard cheese as a snack and it was just right.  This one you can eat with nothing on it and tastes that good.


Download the BreadStorm File Here

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and cooked rice together in your mixer or by hand along with 385 grams of the water, until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 30 minutes or longer.  Next add the salt, starter (cut into about 7-8 pieces), honey, olive oil and the balance of the water and mix on low for 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours (If you use a proofer set to 78 degrees you can finish in about 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1  hour.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 535 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 2 minutes lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Danni3ll3's picture

I haven’t done a bread with olives for quite a while and while searching TFL, I came across this one from Dab. The loaf looked amazing and the crumb is to die for. Dab was super helpful and answered all of my questions. So I owe him a big thank you for that!



The recipe is his (scaled to make 3 loaves) and I tried to follow it to the best of my ability with the ingredients I had available. He used 3 types of starters but I only had two available to me so my bread was adapted to that. Be aware that the prep was a bit onerous especially when I make 4 batches of this but if my bread turns out half as well as his, I will be thrilled. Here goes:




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.

625 g of water

22 g pink Himalayan salt

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

234 g olives (Kalamata and black ripe olives, sliced)

40 g sun dried tomatoes

2 g fresh rosemary



  1. Sourdough starter: A few days before you plan to make your dough, get your sourdough starter going if it is in the fridge by feeding it 1:1:1 water and flour/bran/whatever makes it happy. I started using unbleached flour but once I had milled my grains, I fed it the bran. I also fed it twice a day. You will need 25 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. Dab advised me to add a bit of sugar and some honey if it didn’t get going strongly. Mine fizzed within a few hours so I didn’t add the honey or the sugar. 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 25 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 16 g of the sifted flour from the soft wheat berries and add to the tub
  4. Measure out 8 g of the sifted flour from 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.


  1. About 12 hours or so before mixing your dough, do the levain builds.
  • First build: Take 25 g of sourdough starter and 25 g of YW starter. Add 50 g of filtered water and 50 g of high extraction flour. Let rise for 4 hours at room temp (73-74F). 
  • Second build: Add another 50 g each of filtered water and high extraction flour to the levain and let rise 4 hours. It should have doubled. 
  • Third build: Add 76 g  each of filtered water and high extraction flour and let rise 4 hours.
  • Yes, I got up in the middle of the night to pamper the levain. 😉

Dough Making Day

  1. Mix the water with the flours in the tub and autolyse for one hour. The dough was surprisingly not as sticky as what I usually deal with. 
  2. While the dough is autolysing (is that a word?), chop the sun dried tomatoes and rehydrate them in hot water. Drain and squeeze out the water after an hour. 
  3. Chop the fresh rosemary finely with a mezzaluna. 
  4. Measure out the olives. 
  5. Add the salt and the levain and do “3 sets each of 30 slaps and folds and 4 stretch and folds on 30 minute intervals with the olives, sun dried tomatoes and rosemary going in during the first set of stretch and folds.” -Dab. By the way, you will lose a few olives during the process and having four legged apprentices around really helps. 😉 The dough felt quite billowy at the second set of folds so I did the last two sets very gingerly. Dough temp by the last fold was 75.4F. Then I left it alone for only 30 minutes as opposed to Dab’s one hour because my kitchen is warmer than his and the dough definitely looked ready. 
  6. Divide the dough into 3 equal portions of about 745 g and do a quick pre-shape. Let rest 10 - 15 minutes and then do a final shape, and place seam side down in rice floured baskets. I used stitching and rolling top to bottom as well as spinning the dough like a top to shape. I was careful not to degas the dough. 
  7. Cover and place into the fridge to proof overnight. This ended up being 17-18 hours. 

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. The boules looked liked they had risen quite a bit overnight and were quite soft so I was very afraid that they overproofed. 
  2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, (yep, overproofed again as there was not much oven spring 😥), drop the temperature to 425F, and bake for another 22 minutes.

I suppose they could be worse. I am definitely having a problem with overproofing in the fridge with my last few bakes. I did test the temp and at 38F, it shouldn’t be happening. I may need to rethink my methods. 


Just as an aside, no yogurt or flax in this one! I don’t remember when I last made Sourdough without those ingredients!

trailrunner's picture

Nice easy very minimal hands on bread. 200g/400g/600g. The levain was built from leftovers after the lovely date pecan bake and 100 g of apple YW was used directly into the 400g of liquid along with 30g yogurt and 30g of honey. Two sets of lamination folds at 30 min apart and a bulk ferment for a couple hours cause I got busy and forgot! It tripled! Yikes. Quickly shaped and retarded. Again due to stuff it sat till supper time the next day . Baked the usual graniteware roaster 10 min covered 500 degrees, 5 min covered at 465 then 20 min uncovered. Unsurprisingly not a huge spring but the crumb is lovely  and creamy and very well developed subtle flavor profile. 

trailrunner's picture

and ramacinata semolina. Ordered both flours. Amazing quality. The pasta is like yellow velvet. Helps that we had local double yolk eggs. Served with a pasta Fresca sauce. Fresh local tomatoes, caper berries chopped, my preserved Meyer Lemons diced, pancetta , a squeeze of anchovy paste, EVOO fresh basil and Parmesan grated on top. Toasted SD. 



copynumbervariant's picture

I bought a banneton because dough kept sticking to the floured cloth I was lining a bowl with. I've made two loaves with it and it hasn't stuck yet. The first was a 1 kg 30% whole wheat loaf, which I scored too shallowly to get the dramatic relief of my previous 1 kg loaf. It has the most even crumb of the sourdough loaves I've made. My loaves always have a dense area in the bottom middle. Probably that's where I'm pinching everything together when I'm shaping the boule, and popping all the bubbles from bulk fermentation.

After looking at so many graphs of growth vs temperature of sourdough yeast and lactobacteria I started to believe they were real, I've decided that room temperature fermentation is both easier and more delicious. I'm not really looking for much sourness. As an experiment I made enough dough for two loaves. One I bulk fermented in the fridge for three days, and proofed at room temperature, and the other I bulk fermented at room temperature and proofed in the fridge. The latter came out much better than the former, possibly because three days wasn't long enough in my cold fridge. Both turned out more sour than using room temperature for all stages. Cold proofing seems like a good way to manage your schedule to bake first thing in the morning, though. I'd rather bake at night and wake up to bread that has fully cooled.

I made two peach pies, one using this no-cutting-butter-into-flour recipe, and then because the crust had such short walls, I used the usual method. Except I forgot that all crust shrink, so both pies were quite shallow. The first filling was thickened with flour, and the second with roux. I couldn't really tell a difference in taste, to be honest. The roux pie had a better consistency, probably just because I used enough peaches to fill the crust. The green bits are basil, which I like in theory, but in practice I'd rather just have a little cinnamon in a peach pie.

The last experiment was using a blender to grind wheat berries that had been soaked in hot water, and using the resulting sludge in a loaf of bread. I had imagined the blender would create a fairly fine batter, but it made an uneven mixture of nearly cracked-wheat size chunks, and particles possibly fine enough to be flour. I think this was due to 1) too much water, 2) wheat berries being too tough even after soaking in boiling water for three hours, and 3) a not very effective blender. The resulting bread tasted great, though. Next time I'll try bulgur with less water in the blender.

not.a.crumb.left's picture

I had to squeeze in another bake before visiting family in Germany  and as they normally just see photos I wanted to take a loaf with me. I also came across some white spelt from Doves Farm rather than the usual WW spelt and the dough felt much softer.....

Inspired by Ru's scoring I gave a pattern a go for the first time!

The square scoring turned the other loaf into a spaceship....


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