The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


pmccool's picture

There was a bit of frost on the grass here in Pretoria overnight and the temperature inside the house at 6:30 this morning was a bracing 55ºF.  By 3:30 this afternoon, the indoor temperature had rocketed all the way up to 57ºF!  Another day or two of this and the granite counter tops in the kitchen should be chilled enough to handle laminated doughs with no risk of butter breakouts.  That, of course, assumes that the butter block is soft enough to be malleable.  I may have to set it out in the sun for a few minutes...


teketeke's picture

  I wanted to thank Syd who gave me good information to shape a boule. I have had a trouble with it.

Syd's comment here :

I made Susan's Norwish Sourdough with raisin yeast water.  I wanted to use multi-build levain to get close to sourdough crumb, but I was really motivated to practice shaping a boule..

Susan's Norwish Sourdough here:  This is my favorite, too. Thank you, Susan!

Here is how I made:



  • 113 g  KA AP
  • 68 g  Raisin yeast water with alcoholic raisins

Final dough:

  • 450 g  KA bread flour
  • 58 g    rye flour
  • 331 g   water   DDT 74F
  • 10g    Salt


  1. Make the levain  mix and leave it at room temperature 70-72F for overnight.
  2. Mix with final dough except the salt.
  3. Autolyze 30 minutes.
  4. Add the salt  and knead until pass a window pane.
  5. Bulk fermentation   4 hours ( 1 time S&F after 45 minutes)  at 73-74F.  * When I saw the dough in 45 minutes, the dough rose doubled already ( I would do S&F even the dough didn't rise much ), I did punch down and make a ball shape like doing S&F in the bowl gently because my family doesn't like to taste strong gluten developed in the crumb.
  6. Preshape 
  7. Bench time  20 minutes
  8. Shape
  9. Proof  1 hour at 76F
  10. Retard  4 hours  at 42.8F.
  11. Proof again at 76F for 40 minutes.
  12. Bake  465F 12 minutes with steam, decreased the temperature to 420F, continue to bake 30 more minutes.

I tasted good sourness from the rye flour. The crumb is softer.  I wonder if I retarded it overnight? 

I finally got the crumb that I was hoping for.  Thank you so much, Syd!

Happy baking,


RonRay's picture

Time Lapse Video of Apricot YW LevainI started a new test Yeast Water culture. Yesterday afternoon, it look active enough to consider a rise test. In the past. I have spent too much time running back and forth checking and writing down the data. This time I just did a time lapse video of the process. The 1 frame every 40 seconds of real time.

cranbo's picture

To try to document dough development of a lean dough, I created a video of mixing some lean, 59% hydration dough in my KitchenAid 5qt mixer at speed #2 (the 2nd click).

I'm trying to get a better idea of knead times for my mixer with respect to different doughs. Hamelman in "Bread" says 6.5 - 7.5 minutes for moderate gluten development for KAid stand mixer. He recommends 900-1000 total revolutions for moderate dough development, so with some info from fthec and KAid:

#1 (stir): 40 rpm 
#2: 54 rpm 
#3: 79 rpm 
#4: 104 rpm 

 This means:

Time (minutes) Revolutions
0 0
1 54
2 108
3 162
4 216
5 270
6 324
7 378
8 432
9 486
10 540
11 594
12 648
13 702
14 756
15 810
16 864
17 918
18 972
19 1026
20 1080

According to the stats, I may still have kneaded for too short of a time (H. also says that doughs with hydration under 60% will take longer to develop, as will doughs that have high hydration). It really started smoothing out at about 8 minutes, even more substantially at ~13 minutes. I guess next time I'll have to push it further, and see what happens. 

breadsong's picture

Hello, I tried making Chive Blossom Bread this week.
A lucky venture to the local mill yielded a new-to-me flour product: purple wheat flour (sold as Anthograin).
Purple chive blossoms and purple flour are combined in this bread, with no resulting purple color in the finished bread whatsoever :^)

The baked breads (I tried scoring chives on one loaf and stencilled chives on another; the loaves at the front were scored to make them look like chive blossoms (the little one was snipped with scissors) – didn’t really turn out like I’d hoped!):
 The purple flour:


My chive patch is just coming into blossom, with pretty little purple flowers.
Individually, the chive flowers look like lilies to me :^)

Chive blossoms have a very delicate oniony flavor; I've infused vinegar with them and enjoyed the blossoms sprinkled over salads.  Not sure how their flavor would hold through a bake, I also added chopped chives to the dough.
These are the chive blossoms I added to the dough:
The base dough is Pugliese, from Advanced Bread and Pastry, using 20% purple wheat flour both in the sponge and final dough, an extra ounce of water, and a generous teaspoon of chive blossom vinegar (thanks to Karin for this idea; her recent post, using vinegar as an ingredient, is here).

The sponge and final dough had some nice purple color:

Here are some crumb shots. The flavor is nice and oniony!
 bits of chive in the crumb:  

see the little chive blossom peeking out?

Happy baking everyone!
from breadsong




kim's picture


My mid-week baked for the coming long weekend gathering/brunch. Daisy_A’s rye bread , I baked the bread before by using Guinness beer, they were delicious but I was hoping to improve more on producing thinner crust for the bread. I’m slowly getting to the point I want them – just right not too thick or too thin. I like dried fruits and nuts in my rye breads because I can eat the whole slice without butter/jam especially if I’m in the hurry for work. I like this bread so much because they are moist and keep nicely for about a week. I used freshly milled whole rye and sifted some whole rye roughly 60g in the total weight for this batch of dough. They turned out nicely.


I’m eyeing David miche for a long time till recently I read about his recent blog here. I used 500g AP flour and 86 freshly milled whole wheat flour in my final dough because my AP flour is not malted; I was worried my bread would not browning nicely after baked. I shaped them into two small bâtard per batch. I did double David's recipe so I had four small loaves. Two of them stayed to close with each other and as a result the edge was glue together. I love the overall flavor but prefer larger miche size in general. We are going to make sandwich from these breads with ramps pesto and homemade cured meats and sausages.



When Breadsong posted the blueberry maple walnut spelt bread recipe on the blog section, I wrote the recipe down immediately. I used freshly milled spelt flour for the recipe. My dough rose very fast and I had difficulties with freshly milled spelt flour before. I think they ferment really fast, anybody who has good ideas/suggestions about how to deal with freshly milled spelt flour please do give me any feedbacks. I thank you in advanced. I hope Breadsong doesn’t mind with my over proofed bread and I love to serve them with labneh that I bought from my favorite farmer market.


For the last batches of breads to bring with me for the upcoming gathering, I use Andy’s recipe - Faye's Award Winning Nettle Bread. Finally my CSA box has some fresh nettle so I use them in my bread dough. While the breads were baking, my apartment smelled heavenly; I will make a pot of curry to go with the breads. I think the flavor will go well together. Thanks Andy and Faye for the wonderful recipe.

Happy Weekend and Happy Baking,


fishers's picture

The LA Times is running a monthly Master Class series with this month featuring Nancy Silverton, a video, and her formula for basic focaccia dough along with savory recipes.  Great opportunity to watch a "Master Chef" in action:,0,1188913.htmlstorySharon
breadbythecreek's picture

We recently got very lucky and were able to buy a flat of the best peaches we have ever had. These peaches, just picked, ripened on the tree, are pure peachy goodness. At the same time, I’ve been experimenting with water/fruit fed yeast in bread baking. As a result of this experimentation I’ve discovered that it is next to impossible to get any fruit flavor from Yeast Water to be present in any baked bread. The water from the fruited yeast is just too subtle. Yes, the fruited yeast water has a nice effect on the crust (crunchy), crumb (moist and tender) and on the color (esp. with red/purple fruits), and taste (absolutely not sour). However, one would be hard pressed indeed to tell which fruit was used to prepare the yeast water. This is discouraging as why go to the trouble of using beautiful fresh, fragrant, and hard-to-come by fruits when any old bag of raisins will do exactly the same thing?

The first step was to convince my standard grain fed sourdough starter to like, and want to eat the sugars contained in peach puree. Taking my cues from Ron Ray, as documented in his Banana Saga, I slowly weaned my standard wheat based sourdough starter to accept a diet of first AP flour and peach puree until I reached the point where there was no more water in the starter seed. From there, I began the process of weaning my starter to accept a diet of pure puree (no AP flour), again to the point where there was no more flour in the starter seed.

 Now this starter ready to be developed in the final dough. I wanted to create a dough that relied solely on peach puree for the water content (Google assures me that peaches are 80% water). Thus, peach puree is comprised of 80% liquid and 20% solids. As is the recommendation, I set about creating a dough that was approximately 1/3 preferment (in the form of fermented peach puree), and was at approximately 75% hydration (e.g., liquids as a proportion of solids) and holding the overall loaf size to approximately 400g, yielded the following formula:


  • 60g Starter 
  • 185g Bread Flour
 (plus 11g extra)
  • 150g Peach Puree
4g salt

bakers %


Bread Flour:100.00%

Peach Puree: 76.53%

Salt: 2.04%

Total Dough (Conversion Factor): 209.18%



I combined the 60g fizzy starter with the 150g peach puree. Then I slowly incorporated the 185g bread flour to form a rough, sticky dough. I covered the bowl and let it rest for 20 minutes to hydrate the flour. Then I mixed in the salt.  This was given the first stretch & fold (S&F) in the bowl and left to rest for 30 minutes. At this point, I was forced to alter my plans and work in an additional 11g of bread flour. The dough was just too sticky and not holding together.  This S&F/rest process was repeated a total of four times over the next 1 1/2 hours. After the final S&F, I left it to rest an additional 1/2 hour before I turned it out onto a lightly floured counter (approximately 8g flour) and preshaped and shaped the boule. This was placed in a floured banneton and into the 46*F cooler overnight (approximately 11 hours).

The following morning, as is my habit, I took the dough out of the cooler and let it come to room temperature. About half an hour into this warming up period, I began to preheat the oven and the combo-cooker to 450*F. This takes about 1/2 hour. When the oven was fully preheated, I removed the cooker from the oven, overturned the dough onto the parchment, slashed (not very well, hmm.), and slid the loaf to the bottom of the hot cooker. Placing the lid, back into the oven the whole works went for 20 minutes. After 20 minutes, the lid was removed—The moment of truth, pancake, hockey puck, boule? What would it be, well, as it turned out, peaches are not the best for massive oven spring. I wouldn’t call it a pancake, somewhere bigger than a hockey puck, but not much. After removing the lid and turning down the oven to 425*F the loaf was baked for another three minutes, then I removed the bottom of the cooker and the parchment, and placed the loaf directly on the stone. This is where it remained for another 7 minutes. Then, I propped open the oven door for an additional 10 minutes (total 40 minutes in the oven). Then I removed the loaf. Well, it does smell of peaches.


 Way too much flour in the banneton - I was worried about sticking.  The oven spring is not great, sort of like it was overproofed. It sounds hollow when I thump it and the crust is quite thick and hard. So. Now comes the real test. After all of this work and experimentation, did I create a peachy tasting peach bread? Here is the shot of the crumb:

 As you can see, the crumb is definitely a peachy color, moist and tender. There are bits of peach visible in the crumb. Does it taste of peaches- yes, faintly.  It tastes almost like a not-so-sweet cake, not a bit sour, which is not surprising.

If someone were to not tell me peaches were 51% of the mix, would I ever be able to figure that out?  No. Alas, I think the pursuit of pronounced fruity flavor in the crumb of a yeasted bread needs something more than peach puree.

Happy Baking!

MadAboutB8's picture


I came across the famous Tartine Morning Buns when I was searching for croissant images of Tartine Bakery (as I was on my mission to perfect the croissant making, I figured I should look up to the best:))

The buns received rave reviews on the blogosphere and I was curious to find out myself how good they are. I just bought Tartine cookbook (the pastry version) recently and look forwards to Morning Bun recipe. However, the recipe wasn’t included in the book.  I managed to locate the recipe online on 7x7 website. The bun is an indulgence version of cinnamon rolls and made with laminated (croissant) dough. That’s perfect, another recipe I can try to keep practicing on croissants.  The rolls are filled with the mixture of brown sugar, cinnamon and orange zest. Doesn’t that sound like a recipe for success, buttery flaky pastry filled with orange cinnamon sugar? Indeed, it was the success. It tasted soooo good, pure heaven.

 The rolls were baked in muffin tin coated with butter and sugar, which gave it sticky caramelised bottom. A nice touch to the buns.

 Though I enjoyed the bun made with croissant dough, I had the feeling that sweet bread dough should have been used in the recipe instead of laminated dough. A close look at the actual Tartine's Morning Buns gave me that impression. The bun didn’t have layers of pastry. It was simply a bread bun. Moreover, baking laminated dough in muffin tins somehow limited its ability to expand. As a result, the pastry didn’t achieve its full flakiness potential and became slightly doughy, especially the parts that were sitting inside the muffin cup. If I am to make these Morning Buns again (which I’m sure I will), I will make them with sweet bread dough or brioche dough instead.

 Full post and recipe is here (


Bee18's picture

Hi everybody,

I just checked if the address of my blog has been activated by Google and it's a big yes.

sorry to the members who had tried several times to reach the blog and had been put in front of the desagreable note that the blog didn't exist or has been removed.

So the address is the one I wrote down yesterday :

I'm still looking around to learn more about this gluten free or low gluten and the water yeast which can be a good thing for those who are also sensitive to commercial yeast.
My next try will be to build a SD from Spelt flour and go through the recipe of Breadomania. For the ones that have not the Celiac category sickness but only a kind of intolerance it might be a good solution to have a bread as close as possible to a white bread and be able to make sandwiches with it.
I'll let you know through the blog where I will upload the photos of the result.



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