The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


chahira daoud's picture
chahira daoud

Hello dear friends....really i missed you all I am..sharing with you my latest bakes...Eid al fitr will be tomorrow..I was preparing for it one week ago may be more I had a lot of work...I baked 55 kilos of these goodies for some customers, for friends, and of course for us at home....It was too hard for me i am tired, ill, and need really a long vacation...but the most thing made me feel better that the people really loved it called me back to thank me and told me that they never tasted such great cookies before. Mmmmm but i think that i will not be able to continue , I am working in a my house in a very small kitchen. It was too hard really.

Here you are the pics...

sortachef's picture

Here's one of those quick bread recipes that pops out of my folder when I see burstingly fresh zucchini at the produce stand. It's adapted from a recipe that's been passed around in my family as 'Doris Fenton's Zucchini Bread' for donkey's years and so, when I lightened up the oil and tweaked the quantities to suit, it only seemed fair to carry on the name.

Doris Light Zucchini Bread in the pan

Makes 2 loaves 

3 large eggs

2 cups sugar

½ cup canola oil

½ cup apple juice

1½ teaspoons vanilla


2 ¾ cups all-purpose flour (see note)

1½ teaspoons cinnamon

2 ¼ teaspoons baking soda

1½ teaspoons salt

¼ teaspoons baking powder


3 cups grated fresh zucchini, loosely packed, about 1 pound (see note)


Note: If the zucchini is not fresh - either days old in the fridge or store bought - decrease the flour to 2 ½  cups.  Zucchini fresh off the vine has more moisture. To grate zucchini cut in thirds and put through the cheese grater of your food processor. 


  1. Set rack in center of oven and preheat oven to 375º.

  2. Using a flat beater, beat eggs until frothy.  Beat in the sugar. Add oil, apple juice and vanilla and beat until thick and lemon colored.

  3. Mix together the flour, cinnamon, baking soda, salt and baking powder in a bowl.  Add along with the zucchini to the egg and oil mixture and beat until blended.

  4. Pour evenly into 2 buttered and lightly floured glass loaf pans.

  5. Bake for 10 minutes at 375º. Lower heat to 350º degrees and bake for 1 hour longer.  The loaves should have a dark skin with splits along the top, and a toothpick inserted into one of the splits should be nearly clean, with no batter buildup.

  6. Cool in pans on rack for 15 minutes.  Gently remove from pans, using a sharp knife if necessary, and then cool for an hour or more before serving.

Freezing note: Make this zucchini bread now, when the zucchini is at its most flavorful, and freeze some for later. Wrap half loaves tightly in plastic, label and freeze in loaf bag. It's great months later when thawed for a feast!

For original blog, please go to or search for 'Sortachef'

Copyright 2010 by Don Hogeland

Doris Light Zucchini Bread slices

Leandro Di Lorenzo's picture
Leandro Di Lorenzo

Hello everybody!!! It's been a long time since my last post!!!!!

Here I wanna show you this way of making bread...

I got some cancelation on my daily program. And I was without any pre-ferment what so ever!!!!

Then I decided to mix all the flour water yeast and a bit of malt (70, 2 and .2 %) and let ferment for at least 5 hours. A long time. I could have done a pre-ferment I know lol...

After this time I put into the dough the salt and a bit of ascorbic acid, since due to the long fermentation the dough was laking in strength.

I have to kneed the dough just a little bit to have a good gluten development. (very good for the flavor[carotenoid pigments]). After that I let the dough ferment for one hour, whit one fold after 20 min. divide, more 20 min rest mold, 1:30 h for the second fermentation and bake whit steam in a 470 degree oven for about 35 min...

I got some pics of the procedure... There it is:

After mix to incorporate flour water yeast and malt

After 5 hours of fermentation

Just finish kneading

the dough is very wet and elastic (the way I like it to be)


This is my fold, I always fold till I feel that the dough have the proper strength (sometimes more sometimes less tight)

After the fold i make it into a ball again ( very important to fell the dough at this stage)

After one hour the dough is ready for the division. Note that now I'm using flour on the bench.

Dough divided. In 2 couse is the max capacity of my oven lol

Pre shaped dough ( more 20 mim of rest after)

molding by hand

Still molding rsrsrsss

Molding finished

on the towel for the second fermentation.

Now some photos of the final result.....Hope you like it!!!

Crumb shots

The taste "was very good"....

I'm a poolish kind of guy, but this one was very good to.........

Note that due to the lack of strength of the dough I could not achieve a bigger volume on the final product. But I preserve the true flavor os the flour. KA AP by the way!!!!

Anyway that's it!!!! hope you like it!!!!








breadsong's picture


I was looking a library book this past long weekend - Amy's Bread - and this one piqued my interest. We've had some drizzle and it looks like we're going to have a wet week ahead here in the Pacific Northwest - I thought it might be nice to bake a little sunshine.

This recipe actually made three loaves. I took pictures of two of the three baked loaves; I think the last one turned out the nicest as I got some foil on top before it browned too much. The dough has a nice yellow color from the durum flour. The boules are misted then rolled in medium-grind yellow cornmeal before shaping. Love all that yellowness, and the apricots that taste like sunshine to me... I'm also thinking of Daisy_A's Sourdough Wholemeal Lemon Bread and wondering how this dough might be with lemon zest and other fruits and/or herbs.

I am learning so much reading other people's posts on this site and am grateful to all of the writers and the website manager who contribute so much.  Regards, breadsong



breadbakingbassplayer's picture

Hi All,

I seem to be baking a lot these days...  It's still hot though here in NYC so things are rising fast around here...  Last night I was reading Local Breads by Dan Leader, page 105 which talks about the Poilane bakery loading their breads into the oven every 2 hours...  I wanted to see how quickly I could make a pain au levain, assuming the levain was ripe and ready...  Also, a have recently converted my storage sourdough starter from liquid to very stiff (50% hydration).  Here's what happened:

Stiff Levain Recipe:

400g Stone Ground White Whole Wheat Flour (King Arthur)

200g Water

80g Stiff Sourdough Starter (50% hydration)

680g Total Stiff Levain


Final Dough Recipe:

1374g AP (King Arthur)

926g Water

32g Kosher Salt

680g Stiff White Whole Wheat Levain (approx 50% hydration)

3012g Total Dough Yield


Method of Madness:


5:30pm - Mix stiff levain, knead into ball, cover and let rest.

5:45pm - Knead stiff a few times until smooth, lightly coat with extra virgin olive oil, place in covered plastic tub, refrigerate at 40F 23-36 hrs.  If you are going to make the dough within 12-16 hours, and it's not too hot, then you can probably leave it out on the kitchen counter...


6:35pm - Come home from work, get settled, take stiff levain out of fridge, measure out all ingredients using a digital scale.

6:55pm - In a large mixing bowl, pour in exact amount of water, then cut up the stiff levain into small golf ball sized pieces and place it into the bowl in the water.  Then add all the flour on top, then the salt.  Start mixing with a large rubber spatula until a shaggy dough forms.  Then using wet hands, squish the dough until the levain is well combined, knead for about 10 minutes.  Do all kneading in the bowl without adding any extra flour.  If your hands get sticky, use a plastic scraper to scrape the dough off your hands, then dip your hands in water and continue kneading.

7:10pm to 7:30pm - cover and let rest for 20 minutes.

7:30pm - Turn dough in bowl, and knead for about 15-20 seconds, cover and let rest.

8:00pm - Turn dough in bowl, and knead for about 15-20 seconds, cover and let rest.

8:30pm - Turn dough, cover and let rest.

9:00pm to 9:10pm - Divide dough into 4 pieces, preshape into boules, place them seam side down on a proofing board with no extra flour.  Cover and let rest for 20 minutes.

9:30pm - Final shape into batards, place them seam side up in a very lighty floured couche, cover with tea towels and plastic bag, proof for approx 1 hr and 30 minutes.

10:20pm - Place 2 baking stones in oven on 2 different levels along with steam pan, preheat to 550F with convection.

11:10pm - Turn off convection.  Turn out loaves onto peel/flipping board, slash as desired, place into oven directly on stone.  When all the loaves are in, place 1 1/2 cups water into steam pan, close door, turn oven down to 450F, bake for 45 minutes rotating batards halfway through the bake between stones.  After 45 minutes, check weight and internal temp.  They should be about 15% lighter than their pre-baked weight, and the internal temp should be between 205F to 210F.  I prefer 210F.  Turn oven off, and place batards back into oven for 5 minutes.  After this, let batards cool completely before cutting...

12:00am - Done...  Time for sleep...  Pics up tomorrow sometime...

8:50am - Upload pics...









breadbakingbassplayer's picture

Hi All,

Just wanted to share with you my bake from Monday, 9/5/10...  I had some friends in from San Francisco, who have never had my bread, so I wanted to make them something special to take home with them after brunch...

Here is a pain au levain, that I will call my 5/10/20 pain au levain...  It was inspired by JT's 85x3 bread that Farine blogged about here:

I did not have any T85 flour, but I could make 3 starters...  This bread is basically 95% AP (king arthur) 5% rye (hodgson mill), approx 66% hydration, 2.4% kosher salt.

Starter 1 (Rye Sour): All of the rye flour (5% of total flour) prefermented at 83% hydration for 24hrs at room temp.  Use 4% sourdough starter.

Starter 2 (Liquid Levain): 10% of total flour (AP) prefermented at 100% hydration for 1 hour at room temp, and 23 hours at 40F.  Use 20% sourdough starter.

Starter 3 (Stiff levain): 20% of total flour (AP) prefermented at 55% hyrdation for 1 hour at room temp, and 23 hrs at 40F.  Use 20% sourdough starter.

I'll continue this if anybody is interested...  The result I think speaks for itself...

This is the walnut raisin pain au levain using the same dough as above but adding buttermilk powder, a little sugar, butter, toasted walnuts and raisins...  I think it turned out really good...  Note to self: Mix this dough separately...  Trying to knead in powdered buttermilk is an excercise in futility.  Some of it combined OK, but the stuff that didn't clumped in the dough, and I had to spend about 15 minutes kneading and picking out the clumps before kneading in the butter, walnuts and raisins...



kb's picture

Inspiration, for some, comes very easy. I am one of those people. Every time I walk into one of my local bakeries I cannot help but desire to create the same smell, warmth, and crackling texture of a beautiful artisinal bread. I look down in awe at the masterpiece that I am holding and wonder who lost sleep, tended to, and perfected the art of making such a bread. Don't get me wrong, not every bakery in my state is of this calbor but we are fortunate to have a multitude of bakeries to choose from, some of which provide a bread from a particular nation, others that have the markings from the master artisan baker.

My desire to make bread has been around for some years, but my love of bread runs deeper. Growing up in a Portuguese familly, I watched as my grandfather broke bread over every Sunday meal. Originially from Lisbon, my grandfather was always very particular about where his bread came from. As a teenager he jumped a ship in the Bristol port and made his home in Massachusetts. Using the skills he learned from his mother, he became an apprentice in a bakery. As the years past, he eventually owned two of his own. In his early 50's he sold and went to work as a professional chef on an oil tanker. For six months of every year he was out at sea, but his presence when home left a lasting impression. He had his favorite bakeries and would make frequent visits throughout the week buying two, three, and sometimes four loaves of bread. On Sundays, two loaves were always broken. One bread for the family and one for himself. Yes, he could take down an entire loaf of Portuguese bread. Throughout my childhood years I remember my family teasing but as time went by, I began to pay attention to the very bread my grandfather loved. The crust was hard and gave a satisfying crunch yeilding to a soft but chewy crumb. Who knew that I would have an incredible appetite for the same bread and in my teenage years could rival my grandfathers ablitiy to consume the same quanity of bread. Of course the teasing moved unto me, but isn't that what family is for?

Years ago I decided to make bread. First I wanted a bread machine because aren't we promised delicious bread from such a convinient device? Then I began making quick breads for my husband every autumn. You know the kind: pumpkin, cranberry, apple swirl, etc. I knew this isn't what I really wanted though. I wanted to feel the warmth of my oven as a glorious aroma filled my home but years went by and my intention pushed aside to make way for other life adventures. Maybe it is because almost every book I have picked up lately, I love to read, just so happens to be about bread. Maybe it is because my grandfather recently had a stroke and has entered a nursing home. Maybe it is because I am tired of being awestruck of such great breads in my area and need to get my hands dirty to make my own. One of these reasons, if not all, is inspiration enough for me to try this year to take on the challenge of making a great bread. May my grandfathers' baking genes run through my veins!



Przytulanka's picture


I am finally proud of my bread...It looks gorgeous. My special thanks for the web

 tutoring go to Australian Baker WARWICK QUINTON.






600 h whole-wheat flour

260 g whole-rye flour

100 g buckwheat flakes

850 ml cold water

Mix and flours and water and place in  a box with lid and leave them in the fridge overnight. This method softens the whole grain flours.




10 g whole-wheat starter (100% hydration -from the fridge)

100 g  whole-wheat flour

60 g water

Let to ferment for12-14 hours.


Remove the box from the fridge and add:

240g altus ( 60 % rye, 40% wheat)

160 g stiff sordough

Mix it through with your hand for a few minutes.

Allow to rest for 30 minutes.


Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.

Give it turn and allow to stand for 30 minutes.

Continue the process allowing about half an hour between turns until  your  achive silk consistency.


Let to ferment for 4-6 hours 

Shape your bread into cylinder, using the flats of your hands.  Brush with water, and dust with buckwheat flakes. Put into the  proofing basket.

Proof the bread for 3 hours . Slash diagonally 4 times.

Set your oven to 500F and bake:


  •  15 minutes with steam in 480F.
  •  20 minutes in 450F
  • 15 minutes in 400F.


Recipe adapted from:


evth's picture

Finally the first blog entry:

I made these empanadas for a potluck over the weekend and they are well worth the effort. Easy to follow directions and the recipe was flexible enough to be modified. Substituted sweet potatoes, regular 'ol button mushrooms and poblano peppers for the filling and left out the broth. Added some Latin spices too, e.g. oregano, cumin and cinnamon. I made extra filling to use up all the dough. Speaking of, I reduced the butter amount down to 3 sticks which still produced an unbelievably flaky, buttery and tender crust. This dough is fantastic--one of the most stress-free times I've ever endured while rolling out pie dough. Love this dough because it will definitely love being rolled out!!! Makes a great fruit pie too--just tried this, blog entry to come. Lightly brush the dough before baking with a beaten egg wash for a nice golden hue.

As they say in Spanish, Delicioso!

Here's the web address for the recipe:

Bake well TFLers,



bnom's picture

Have an excess of zucchini blossoms in your garden?  Here's what I did with a little leftover dough (Hamelman's French bread) thin sliced mortadella, fresh mozzerella. I tossed the zucchini blossoms with a little olive oil and S&P and tossed them on the pizza for the last minute or so in the oven.  Shaved some parmegiano reggiano on at the end and bellisima!  


I love this tart.  The fresh prunes are simply tossed with a little sugar (1/3 cup) and then baked in a tart shell for about 50 minutes.  


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