The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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cpc's picture

Today I baked the Mixed-flour miche from Hamelman's Bread.  I really like the Miche Pointe-a-Calliere, and this bread seems similar, so I wanted to try it.  I stuck to Hamelman's instructions, except I increased bulk fermentation to 3 hours (3 folds at 45 minute intervals) because my bulk fermentations always seem to take longer than the times given in Bread.  Final fermentation was 2.5 hours.  I steamed the oven as usual after putting the loaf in (by pouring hot water into a hot frying pan on the bottom rack), but also put a roasting pan over the bread for the first 15 minutes to try to keep it in a moist environment and encourage a thinner, crispier crust.

The crust seems thinner than on my previous miches, which I attribute to the roasting pan.  Like my previous attempt at the Miche Pointe-a-Calliere the crumb seems a bit less open than it ought to be.  Tastewise, I think the mixed flour miche has a bit more sour tang than the Point-a-Calliere.

I also tried a Rubaud-inspired no knead bread this week (sorry, no photos).  I followed the standard NYT no knead formula, but used the same mix of flours as the Gerard Rubaud formula.  I omitted the yeast, and added 16 grams of 100% hydration whole wheat starter.  (I reduced the amount of water and whole wheat flour accordingly).  It produced a loaf with an intense sour flavour that overwhelmed all the other flavours in the bread.  This was a fun experiment, but I'm not sure I would recommend it.

SylviaH's picture

This is a very simple recipe 'White-Wheat Rolls' from Maggie Glezer's book Artisan Baking!  Great easy recipe for using up that little extra sourdough.  I made bun shaped rolls using King Arthur Organic White Wheat and King Arthur All Purpose Flour.  I hand mixed the dough using stretch and folds.  Adding sesame seeds and poppy seeds with the suggested sourdough gave nice flavorful buns with a crispy thin crust and a nice chew...great for sandwiches.  I doubled the recipe and also have 2 loaves baking.



Two small 41/2 X 81/2 loaves and 10 buns.



dmsnyder's picture



The "San Joaquin Sourdough" evolved from Anis Bouabsa's formula for baguettes. Most of my deviations developed in discussion on with Janedo, who first suggested adding sourdough starter and rye, and, then, leaving out the baker's yeast and making it as a "pure" pain au levain.

I have been using that formula – a 70-75% hydration dough with 90% white flour and 10% whole rye, raised with wild yeast – for the past 18 months, and it has been my favorite bread. However, I have recently begun using the mix of flours employed by Gérard Rubaud, as reported on The result is a bread with a wonderful aroma and flavor that can be easily made in two three to four hour blocks of time on two consecutive days.

San Joaquin Sourdough made with Gérard Rubaud's flour mix (Scaled for 1000 gms of dough)

Gérard Rubaud's flour mix


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Final dough

Total dough



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Whole Rye










Total Flour





Total Dough

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Active starter







Final Dough

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Mix the flours

Because the levain and the final dough use the same mix of four flours, it is most convenient to weigh them out and mix them ahead of time and use the mix, as called for in the formula.

Prepare the levain

Two days before baking, feed the starter in the evening and let it ferment at room temperature overnight.


In a large bowl, mix the levain with the water to dissolve it. Add the flours and salt and stir to form a shaggy mass. Cover tightly and let rest (autolyse) for 20 minutes.

Using a rubber spatula or a plastic scraper, stretch and fold the dough 30 times, rotating the bowl 1/5 turn between each stroke. Cover tightly. Repeat this stretch and fold procedure 3 times more at 20 minute intervals.

 After the last series of stretches and folds, scape the dough into a lightly oiled 2 quart/2 liter container and cover tightly. (I use a 2 quart glass measuring pitcher with a tightly fitting plastic lid manufactured by Anchor Glass.)

After 45 minutes, transfer the dough to a lightly floured board and do a stretch and fold. Return the dough to the bowl. Let it rest 45 minutes and repeat the stretch and fold on the board. Return the dough to the bowl.


Ferment at room temperature for an hour or until it has expanded 25% or so. If you are using a glass bowl or pitcher, you should see small bubbles forming in the dough. Then place in the refrigerator and leave it there for 21 hours.

Dividing and Shaping

Take the dough out of the refrigerator and scrape it gently onto a lightly floured work surface. Gently pat it into a rectangle. Divide as desired or leave in one piece. To pre-shape for a bâtard, fold the near edge up just past the center of the dough and seal the edge by gently pressing the two layers together with the ulnar (little finger) edge of your hand or the heel of your hand, whichever works best for you. Then, bring the far edge of the dough gently just over the sealed edge and seal the new seam as described.

Cover the dough with plastic wrap and/or a kitchen towel and let it rest for 30-60 minutes, with the seams facing up. (The time will depend on ambient temperature and how active your starter is. The dough should have risen slightly, but not much.)

To shape a bâtard, fold the near edge of the dough and seal the edge, as before. Now, take the far edge of the dough and bring it towards you all the way to the work surface and seal the seam with the heel of your hand. Rotate the loaf gently toward you 1/4 turn so the last seam you formed is against the work surface and roll the loaf back and forth, with minimal downward pressure, to further seal the seam. Then, with the palms of both hands resting softly on the loaf, roll it back and forth to shape a bâtard. Start with both hands in the middle of the loaf and move them outward as you roll the loaf, slightly increasing the pressure as you move outward, so the bâtard ends up with the middle highest and the ends pointed .


Preheating the oven

One hour before baking, place a baking stone on the middle rack and prepare to steam the oven. Heat the oven to 500F.



After shaping the loaf, transfer it to parchment paper liberally dusted with semolina or a linen couche, liberally dusted with flour. Cover the loaf with plastic wrap and a kitchen towel or a fold of the linen. Proof until the loaf has expanded to about 1-1/2 times it's original size. (30-45 minutes) Do not over-proof, if you want good oven-spring and bloom!



Pre-steam the oven.

Slip a peel or cookie sheet under the parchment paper holding the loaf or transfer to a peel, if you used a couche. Score the loaf.

Transfer the loaf (and parchment paper, if used) to the baking stone, Steam the oven and turn the oven down to 460F.

After 12-15 minutes, remove your steam source from the oven. Rotate the loaf 180 degrees, if it is br

owning unevenly. Close the oven door.

Bake for another 12-15 minutes, then remove the loaf and place on a cooling rack. Check for doneness. (Nice crust color. Internal temperature of at least 205F. Hollow sound when you thump the bottom of the loaf.) If necessary, return to loaf to the oven to bake longer.

When the loaf is done, leave it on the baking stone with the oven turned off and the door ajar for 5-10 minutes to dry and crisp up the crust.



Cool on a rack for two hours before slicing.



Elagins's picture

On top: black pepper and parmesan

Underneath: fresh rosemary and garlic

12.5% protein flour, 66% hydration, 5% olive oil, 2% salt, 2% fresh yeast, baked on a stone at 400 for 18 minutes.

Stan Ginsberg

breadbakingbassplayer's picture

Hey All,

Just wanted to share with you some more stuff.  This is my own improvisation of Pain de Beaucaire.  I decided to make them more stick like, which actually made them resemble the Chinese fried doughnut "yauh tiuh".  For more info, please check out the following websites:



Pain de Beaucaire Sticks


95% AP Flour (1194g)

3% WW Flour (38g)

2% Rye Flour (26g)

63% Water (792g)

2.2% Kosher salt (28g)

10% Firm Sourdough Starter (60% Hydration) (126g)

1/2 tsp Active Dry Yeast

Coarse wheat bran

Makes 2204g dough.


6:55pm - Mix all ingredients into a ball with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.

7:30pm – Turn dough in bin, cover.

8:00pm - Turn dough in bin, cover.

8:30pm - Turn dough in bin, cover.

10:30pm – Divide dough into 2 equal pieces, roll out each piece into an 8” x 15” rectangle.  Make slurry with water and some AP flour.  Brush slurry onto each piece of dough, sprinkle coarse wheat bran on one piece, and turn the other dough piece on to the other.  Cut into 4 strips that are approx 2” wide, transfer to lightly floured linen couch and proof for 1 hour.  Strips should be proofed with each layer on top of each other.  Cover in cloth and plastic.  Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)

11:40pm – Gently turn loaves onto side transfer loaves to a peel or flipping board, place directly onto stone in oven.  When all the loaves are in, Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 15 minutes.  Rotate, turn down to 450F with convection and bake for another 15 minutes or until internal temp reaches 210F.  Cool completely for about 2 hours or overnight before cutting and eating...


heidet's picture

Living in southern Japan, where even the most basic of ovens, beloved from childhood , are rare and extraordinarily expensive makes a baker's life challenging, and a home baker's more than just a bit frustrating. In need of crusty, heavy, unsweet breads, my sweetheart of a husband purchased  an 'oven' for me quite a few years ago. At least he thought it was an oven. Really its internal measurements are about double of an oven toaster, and it can- microwave, top and bottom electrically heat, convection heat but only if the round microwave ceramic plate is used, top toast, grill, heat sake to the exact temperature required, proof bread, and yes, talk to you. I never would have believed then how comfortable and devoted to this bizarre machine I have become. Together, we have baked as many as 20 loaves in a day, a therapeutic response to having left my work in Europe and wanting to keep my skills on par, I sent my spouse to work with paperbags full of breads almost every week for months .

And then I found them, after weeks and months and constant vigilence lest they close suddenly; bakeries making quite good baguettes, whole grain malt breads, rye breads. The sad part was they closed often, unable to find a wide enough market willing to part from supersoft, superwhite supersquare 'bread'. Those that did not close modified their recipes to meet the taste and texture that would sell better and in some cases, simply stopped making the breads I craved. I special ordered one bread in particular- Pan d'Fruilli was their name, pronounced as padufrui.And I experimented at home, until I got it almost exactly as remembered,but not perfect. And then, one day, I went to order and they had closed. In its place was a German bakery, which often made one or two very nice creations but! not my rye bread that barely rises and is filled with chopped nuts, cherries, peel and spices.

Unable to give up my morning ritual of thinly sliced and toasted bread with butter and a cup of tea, I set out to recreate it once again, only half the standard size so it might fit inside my oven. I searched recipes high and low, Laurel's KitchenRustic European Breads to name a few of many,  and hours on the internet. I even wrote my fellow bakers overseas,and finally I sat down with my very first bread book I ever used, Tassajara's Bread Book and significantly modified their recipe . I cut the measurements in half so it would fit in my little oven and waiting for the results. After much tampering with the recipe, and allowing for vast variations in the supplies of flour and ingredients  that were available, I am happy to say, I now have my bread and tea again.

  •  3c.warm water            

  • 1tsp yeast

  • 1/4c.corn syrup/honey mixture

  • 1/4c. dry milk powder

  • 2-5 cups unbleached white flour

  • 2-4 cups rye flour

  • 1/4 cup melted butter or oil

  • extra white and rye flour for kneading

  • 1 cup dried marinated mixed fruits(cherries, raisins, orange and lemon peel)

  • 1/2 cup chopped nuts-walnuts

  • orange liquer/rum as soaking agent for fruit

  • cinnamon

  • 1tsp salt

Dissolve the yeast in water. Stir in sweetener and dry milk. Stir in enough white flour  mixed with salt until a thick batter is formed. Beat well (I use the kitchenaid mixer).Let rise 60 minutes until frothy and spongey.

Fold in salt and oil and additional flour-rye, until it comes away from the bowl. Knead in machine or on a board until smooth. Alternatively, the throwing method works well. Let rise until double,about 50 minutes. Punch down.

take 3/4 of the bread and flatten, mix fruits and nuts with cinnamon, spread on dough and roll up. Make a round shape and wrap remaining dough around it.

Let rise about  until 2/3rds about 25 minutes.

Bake at 175 c.350f. Bake until hollow sound and hard tapping, nicely browned, about one hour.

rest and cool.





AnnieT's picture

The first "real" bread book I ever read was Amy's Bread, borrowed from the library. I copied out some of the recipes and over the years looked for it again in different libraries with no luck. There were copies on Amazon but they were out of my price range, so I was thrilled to find the new version. I haven't read every page yet but one item caught my eye - they have increased the hydration in most of the recipes "because we believe that today's home bakers are more sophisticated and are ready to work with bread dough that is exactly as we make it in the bakery." Hooray for us, TFL members! The book has good clear directions and ingredients are listed in grams, ounces and volume. I especially like the biographies of some of the bakers, most of whom have been with Amy for many years. In fact my only disappointment with the book is that they no longer give directions for shaping the cute little teddy bears although they include the recipe which uses a Rye Salt Sour Starter. Two dough whisks up! A.

JoyousMN's picture

I didn't know we could blog here. Just testing this out.

fstedy13's picture

I just recently started baking bread and I'm having trouble with flat loaves. The bread recently baked was San Francisco Sourdough from Peter Reinharts book Artisan Breads Every Day. The dough rose fine overnight in the refridgerator and when it was proofed. I was careful not to deflate  it during forming or handling but the loaves are 2 1/2" high and 10" round after baking. The bread does have a nice crumb large irregular holes and a great taste. Thanks for any help


darren1126's picture

I've read that sugar will "feed the yeast"... I'm not exactly sure what that means. How does sugar affect the rise process, density of the bread, etc.. If I add honey to a recipe that calls for sugar, should I reduce the amount of sugar? Also, does milk and butter cause bread to be more dense? What's the benefits to adding milk and butter? I've made bread with and without and I don't notice too much of a flavor difference. The biggest difference I find is in the texture.


Thank you!




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