The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Doughtagnan's picture

As the girlfriend  is a big fan of Granary bread (c) I tried a "normal" dried yeasted loaf, which though tasted proper granaryesque, it did not have much oven spring and was therefore a pretty unimpressive specimin and certainly not worthy of posting on these august pages (especially if the brilliant Shao-Ping has just posted some absolute blinders!) So, as my sourdough always comes out consistantly i've given the old Granary the full SD  treatment with my Rye starter. It's just out of the oven but I think it'll be worth getting some bacon lined up for brekky tomorrow - no crumbshot till then.  I just used my regular SD recipe from The River Cottage Baking book - briefly  250g Hovis Granary (c) flour 350ml water, 50ish grams starter mixed and left overnight, then a further 300g Hovis Granary (c) flour splash of olive oil and twist of salt, kneaded and deflated 3 times shaped/proofed for 2 plus hrs then baked from cold in cast iron at max (250c fan) for 40mins covered 10 uncovered (lowered to 200c fan) makes a boule/mini-miche of around 800 grams.

Cheers Steve


 And this morning, as promised the compulsory crumbshot after some slices were cut for a bacon sarnie!

reyesron's picture

Never been to a bread festival so I drove 400 miles to Asheville Friday night.  Its actually 350 miles away, but I took a wrong turn around Lynchburg's new bypass, and went 25 miles before I realized I was on an unfamiliar road.  I went there really to see the Peter Reinhart demonstration and almost couldn't get a ticket, even though I got to the festival a half hour before it started.  The price of a ticket was to buy a loaf of bread from an artisan, and you would receive one free.  The maker of my bread didn't have any, but searched the whole place and found me one.  The festival itself consisted of about a dozen bakers set up outside the Greenlife Grocery.  It was a beautiful day and the bread I purchased, a baguette, and an Asiago/rosemary ciabatta was really good.  I went into the grocery to look around, and in the flour section, I saw that King Arthur flours sold for close to $7 for a 5 lb bag.  In my area, its around 4.50 and I bought some on sale last week for 3.69.  Later on, as I drove around Asheville, I went into another store and found KA flours for 7.20 for a 5 lb. bag.  Sticker shock!  All in all Asheville was a really nice town. 

The ticket I had for Peter Reinhart showed as 2:30.  I mistakenly thought there was one at 1:00 so I thought I would try to get into it.  When I got there, however, I was told that he only had one demonstration, and it was scheduled for 2:30.  The student/chef was nice enough to direct to a demonstration that had just started, being put on by Lionel Vatinet, of La Farm Bakery.  It was an amazing surprise.  Lionel's demonstration was about handling dough, and forming different loaves.  He was using a French country bread recipe for his demonstration, and gave us all a copy of the recipe.  He only baked one loaf in demonstration of the use of a La Cloche clay baker as his energy was directed towards dough technique.  I did not go to Asheville thinking I would learn as much as I did so I felt incredibly satisfied.  La Farm has a website, and if you don't know of Lionel, you're missing out on a true talent.  He seems young, but he's been baking bread for 30 years, and bread is his specialty.  On the other hand, with the Fresh Loaf group, I might be the last one to learn of him, but if not, go to their site and check him out.  I really can't say enough about his demonstration or his expertise.  Great bread makers have a manual dexterity and a oneness with dough I can only admire.

Peter Reinhart was in his room earlier than 2:30, signing his books, and setting up.  Most of his prep work was done earlier, and most of his bread was baked in an adjoining room.  He is a wonderful teacher and I think that was largely the purpose of his demonstration, talking about flour, and the mystery and chemistry of harnessing its flavor.  He did bake us some Chocolate Babka for tasting and it was quite marvelous and he demonstrated its creation for us.  As soon as my oven is repaired, that will be the first thing I bake.  If Peter was alloted three or four hours for his demonstration, it probably wouldn't have been enough.  There was so much he wanted to cover, and really, so much that he did.  I enjoy a nice long road trip, and I thoroughly enjoyed this one.   

gothicgirl's picture

Posted on Evil Shenanigans on 3/23/2010 

I think pita bread may be magic.

Honey Wheat Pita Bread   

Not that it will grant wishes or anything, but I think the way it goes from thin, flat dough into a hearty pocket of bread fascinating.  Aside from the fascination factor, the versatility of pita bread is endless.  Stuff them with lunch meat for a sandwich, top them with sauce and cheese for a pizza, or bake them until crisp for chips.  Yes, the pita is very versatile.

Honey Wheat Pita Bread 

Notes on this recipe ...  First, they come out best if you can bake them on a raging hot pizza stone or cast iron skillet.  The stone, or skillet, should be heated for at least thirty minutes before baking for the best, and most puffy, results.  Second, these pita are made with whole wheat graham flour because it has the nutty flavor I wanted for this recipe, but if you do not have that standard whole wheat flour will work just as well.  Third, kept in a plastic bag the pita last for up to four days at room temperature.   

Honey Wheat Pita Bread   Yield 8 pita

1 cup whole wheat graham flour
2 cups all purpose flour
2 1/4 teaspoons dry active yeast
1 1/2 cups water, heated to 110 F
1 1/2 teaspoons salt
1 tablespoon honey
1 tablespoon canola oil

In a large measuring cup combine the water and yeast.  Let stand for ten minutes, until foamy.

Honey Wheat Pita Bread Honey Wheat Pita Bread

In the bowl of a stand mixer combine the yeast mixture, both flours, salt, honey, and oil.  Mix on low speed for three minutes then check to make sure the dough is not too liquid, but it should be sticky to the touch.  Mix on medium speed for five minutes.  Cover with plastic and let rise until double in bulk, about an hour.

Heat the oven to 475 F with a pizza stone, or 9″ or larger iron skillet, for thirty minutes.

Honey Wheat Pita BreadHoney Wheat Pita BreadHoney Wheat Pita BreadHoney Wheat Pita Bread

Once the dough has risen turn out onto a floured surface and press out the excess gas.  Divide the dough into eight equal pieces.  Roll the dough into balls then cover with a towel and allow to rest for twenty minutes.

Honey Wheat Pita Bread Honey Wheat Pita Bread Honey Wheat Pita Bread Honey Wheat Pita Bread 

Once rested roll the dough into a thin circle, about 1/8″ thick.  Place the dough on the heated pizza stone and bake for 3-4 minutes, until golden brown and puffed.  Cover the baked pita with a clean towel and repeat with the remaining dough.

Honey Wheat Pita Bread 


Honey Wheat Pita Bread

sharonk's picture

I decided to stop being so pure and create a bread with all the ingredients I avoid all year long: sugar, chocolate, etc. I wanted it to still be highly digestible so I used my basic gluten free boosted sourdough starter. I was concerned that the "sourness" might conflict with the sweet but it worked out really well.

I had an interesting time developing the recipe. I wanted to use cocoa powder, chocolate chips and dried cherries. At this point I have enough experience to have some "instinct" about what basic ingredients to use without following a recipe. By now, I have made enough breads that resulted in excellent texture that I know what I'm looking for in the batter texture: like thick oatmeal. I hand mixed it with a wooden spoon so I could feel the texture change with each addition. At certain times I could feel it needed a bit more arrowroot or flax or water. It was satisfying to choose based on my perceived need and watch and feel it shift to its next stage. I had a rather special experience from it all. I felt connected to centuries of many other bakers who never used written recipes perhaps because they didn't have access to paper and pen or were too busy to write anything down.

The first try was too bitter and not sweet enough. The second was just right! Someone in my family asked why I called it a bread and not a cake. I told him that this bread was not as sweet or light as a cake might be but was more like a sweet bread that wouldn't crash one's blood sugar or turn one into a couch potato. The bread is also made from whole grains and properly fermented so it is highly digestible.

The splurge happens in the chocolate chips and the cherries but the bread itself is not overly sweet. The resulting loaves were very good and were consumed by my family in record time. I made the breads the day before the family came, sliced them, toasted them and served them with a bowl of sweetened whipped cream. They were consumed in record time.

Holiday Chocolate Bread
Yield: 2 loaves

2 1/2 cups boosted brown rice starter
(boosted with water kefir)
(I wanted a lighter starter so I began it with brown rice flour and used sorghum flour for the other feedings)
½ cup chia gel
¾ teaspoon salt
½ cup brown rice or sweet rice flour

1/3 cup unsweetened cocoa powder
¼ cup water
3 tablespoons melted coconut oil or other oil or butter

¾ cup sugar (I used organic light)
¼ cup coconut flour
¼ cup water
½ teaspoon vanilla powder or vanilla extract
1 teaspoon ground cinnamon (optional)

¼ cup tapioca flour
1-2 tablespoons arrowroot flour
3 tablespoons flax seed, ground
½ dried cherries
½ cup semisweet chocolate chips (I used vegan chocolate chips)
½ cup chopped walnuts

A few hours before making bread soak ½ cup dried cherries in water, then drain (this hydrates the cherries making them less likely to burn)

Measure out starter into a mixing bowl
Add chia gel, salt, rice flour and mix.
Add cocoa powder, ¼ cup water, oil and mix.
Add sugar, coconut flour, ¼ cup water, vanilla, cinnamon and mix.

Add tapioca flour and 1 tablespoon arrowroot and mix. If the batter seems very thin, add another tablespoon of arrowroot keeping in mind you will next add the flax seed next which will thicken it considerably.

Add ground flax seed. The batter should now be medium thick. If it needs another tablespoon of arrowroot add it now.

Fold in the cherries, chocolate chips and walnuts.

Carefully spoon into 2 loaf pans only half full. (I used parchment paper with the paper higher than the sides of the loaf pan so I could easily lift the loaf out when it came out of the oven)

Let rise 7 hours and bake at 350 for about 50 minutes.
Remove and let cool 5-10 minutes and lift the bread out of the loaf pan for the rest of the cooling.

This bread rose well during the rise but lost a lot of height during the baking so it became a dense almost brownie-like bread/cake.
It was very good right out of the oven.
It’s best warm so after it’s fully cooled it can be reheated by toasting in a toaster or oven.

I also tried slicing half a loaf when it was only out of the oven about 10 minutes. Then I put the slices back in the oven for about 15 minutes. They got a nice outer crust, on the road to Biscotti but not so hard. These were good later on without toasting or reheating.

dorothy62's picture




A tészta:

50 dkg finomliszt

3 dl tej

1 tojás+1 tojássárga

8dkg cukor

5 dkg reszelt gyömbér

pici só

10 dkg olvasztott ráma

2,5 dkg friss élesztő

Az élesztőt felfuttatjuk, majd begyúrjuk a tésztánkat, utoljára öntsük hozzá az olvasztott ráma margarint.

Pihentetjük, duplájára kelesztjük és jól meglisztezett lapon kézzel széthúzzuk, téglalap alakú és egyforma vastag legyen mindenütt, max. 1 cm vastag.

10 evőkanál instant cukrozott kakaót

10 evőkanál kristálycukrot

100 gr tejcsokit nagyreszelőn reszelve szétszórunk a tésztán egyenletesen, majd óvatosan felhajtogatjuk, hosszára egy kicsit meghúzogatjuk,majd félbehajtva összefonjuk a két szárat.

Sütőzacskóban pihentetjük kb. 25 percig, megkenjük tojással,bekötjük a zacskót,és gázsütő 2-3 fokozatai között előmelegített sütőbe tsszük.

Amikor szépen felemelkedik feljebb vesszük a fűtést és barnára sütjük.



dorothy62's picture


3 dkg élesztő
3 dl tej
1 szem citrompótló összetörve
2 ek. kr.cukor
40 dkg finomliszt
10 dkg rétesliszt
1 egész tojás
1 tojássárgája
8 dkg olvasztott vaj
1 tojássárga és 1 ek.porcukor a kenéshez
Nagyon egyszerű 25 dkg darált mák és 20 dkg kr.cukor elkeverve

Egy dl tejben kis liszttel és pici cukorral kelesztjük meg az élesztőt. A lisztet kimérjük és sorban beledolgozzuk a hozzávalókat. A vajat (margarint) a legvégén adjuk hozzá, és alaposan meggyúrjuk. Kelesztés 1 órán át, langyos helyen, majd a tésztát kétfele vesszük kinyújtjuk, és megtöltjük a mákkal. Óvatosan feltekergetjük tepsire helyezzük és újabb 30 percet kelesztjük langyos helyen. Sütés előtt megkenjük a porcukorral elkevert tojássárgájával. Közepesen meleg előmelegített sütőben kb 45 perc alatt elkészül.

Jó tudni:

A lisztet érdemes szitálni, mert közben oxigént visz magával a tálba és szebben fog megkelni a tészta. Amibe olvasztott zsíradék kell, ott  a liszt 20 %-át réteslisztre kell cserélni. A citrompótlóban lévő aszkorbin miatt marad puha a sütemény napokig, ajánlott minden élesztős tésztába. Kelesztés dagasztógép nélkül:a a sütőt 5 percre begyújtjuk és elzárjuk, majd a tésztástálat egy kendőbe tekerve betesszük,  a hő a kelesztés végéig kitart. A porcukros tojástól lesz ropogós barna a mákos külseje.


dorothy62's picture



66 dkg liszt

10 dkg rétesliszt

350 ml tej

125 ml étolaj

1 zacskó szárított élesztő+2 dkg élesztő kelesztve

2 tojás felverve

1 evőkanál cukor

1 evőkanál őrölt kömény

2,5 dkg só

Az összeállításhoz:

5dkg olvasztott vaj, szezámmag, lenmag

Összegyúrjuk, az olajat a végén tesszük bele,  25 percig kelesztjük. A sütőt begyújtjuk és 160 cfokra állítjuk.

A tésztát kétfelé vesszük és az első feléből 5 db 22 cm átmérőjű körlapot nyújtunk. Egyenesen a tepsibe tesszük, a lapokat egymásra helyezés közben megkenjük olvasztott vajjal, (ecsettel). Középről indulva nyolc felé vágjuk pizzavágóval, úgy, hogy a szélénél egy cm mélységig egyben hagyjuk és a szeleteket kihajtjuk a tészta szélére.

A második fél tésztának a negyedét levágjuk,ez lesz a buci a virág közepén, a maradékot 5 felé vágjuk, nyújtjuk ,14 cm átmérőjű lapokra és amikor egyberaktuk beletesszük a tepsibe a kör közepére. Úgy vágjuk be, hogy a szirmok a külső szirmok közé essenek, majd beletesszük a bucit  közepére.

Tej-tojás keverékkel megkenjük, szárítjuk-kelesztjük, újrakenjük és megszórjuk szezámmaggal, lenmaggal. Betesszük a meleg sütőbe, 15 -20 perc múlva kicsit feljebb vesszük a lángot, hogy szépen megpiruljon a teteje.



How to make:      


ilan's picture

Hi there all the bread lovers.

I'm Ilan, I work in the Hi-Tech industry for the last 10 years which means that I have very little time for myself or my family during the week.

For the last few years, I find comfort in the kitchen, cooking for me, my wife and our extended family. It became a therapy for me - after a long week of work I prefer to cook for 10 people instead of having a good weekend rest.

Bread fascinated me for a long time and about two year ago, I started to bake my own bread.

At first, it came out very bitter and not soft or crunchy but we ate it any way. Very few things can compare with home made bread, hot and fresh out of the oven.

Trying to get better at baking bread, I turned to web. There I discovered the importance of kneading the dough for longer time , the importance of long rising and letting it rise again after shaping, scoring and more.

The quality of the bread improve dramatically and the variety of the loaves increased.


All of this time I continued cooking and about 6 months ago I went to a cooking school. Beside improving my cooking skills, I had long chats with my teaching Chef about many issues, bread included. He strongly recommended this website and I'm glad he did.

As a good student, I decided to start from the beginning and go through the lessons here.

I found out that most of the bread loaves I baked so far, resembled the most to the loaf in lesson 2 ( ) although i haven't used this much milk in a bread before, I took the exact recipe and went for it.

I messed up with the scoring on this one, but all in all, the result was very pleasing:



After two years of baking bread (on the weekends) I just started to realize how rich is this world.

It looks like I found one of my favorites places in the web.

Smita's picture


- Used my 100% hydration starter.

- Two builds to reach 8 oz active starter. The starter smelled fruity, not sour. Bubbles about half a centimeter big.

- Final dough: 2 cups whole wheat flour (365 from Whole Foods) and under 1 cup AP flour (King Arthur), 1 tsp wheat gluten. 

- For DDT of 76 degrees, added 1.5 cups water at about 90 degrees.

- 30 minute autolyse. Kneaded till windowpane.

- 45 minute rise, stretch and fold, 60 minute rise.

- Shaped into boule, plopped into floured banneton. Overnight retard (10 hours).

- Baked at 450 in Le Cruset (15 mins), turned oven down to 440 (20 mins), lid off (10 mins). Total = 45 mins.

- Internal temperature = 200 degrees.



- Lovely crumb and crust. We like this a lot, in terms of flavor and whole wheat flour content.

- My goal is to be able to make this consistently, and also get better at shaping.

- I would also like to introduce diastatic malt and see if I can decrease the AP flour. Need to do some reading from Hamelman's Bread in preparation.

- All comments and feedback welcome!

Smita's picture

Easily the best non-sourdough loaf I have ever made. Followed instructions to the letter.

What surprised me the most was how incredibly light the loaf was. Very good for morning toast. Best within 3-4 days. Thank you Peter Reinhart and BBA!



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