The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


isand66's picture

I had some Chocolate Coffee flavored Malted Wheat left-over from a rye bake from last year and it was just crying out to be used in a porridge style bread.  Throw in some cream cheese and shaved Parmesan cheese (not that grated powder stuff that tastes like saw dust) and mix with some freshly ground Spelt and Whole Wheat and a few other goodies and what's not to like?

I do have to say I'm loving my Mockmill which is the perfect attachment for any KitchenAid mixer.  It give you plenty of control over your milling and is simple to use.  I have a Nutramill as well but ever since I received this to test out I have not used it at all.  With the Nutramill I had a lot of trouble milling course enough to sift out any of the bran but with the Mockmill it's easy.

I have to say, this bake turned out better than I expected.  The flavor of the Chocolate Malt was strong but not overpowering and the cream cheese really gave this a nice soft crumb which was moist just like you expect from a porridge style bread.  All in all, this one was a keeper.  I gave one of the loaves to a co-worker for a Christmas present and she really liked it.






Here are the Zip files for the above BreadStorm files.

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.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.    Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, cream cheese and salt and mix on low for 5 minutes.    Lastly, add the Parmesan and mix for a minute until incorporated.  You should end up with a cohesive dough that is slightly tacky but  manageable.  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.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  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 550 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 5 minute lower the temperature to 450 degrees.  Bake for 35-50 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.





pjkobulnicky's picture

I have been making panettone for some years now but I have always done them with commercial yeast. I've always wanted to try to do them with natural leavening but everything i read about such recipes seemed to indicate that doing them was a life's work.  So, since I am retired and my life is fairly free and clear I thought I'd give it a go. I was also intrigued by this recipe: http:// 

It is one of their regional recipes, roughly translated from Italian and what can only be called a "Nonna" recipe ... some of this, a few of those, etc. There are lot of places where you just have to figure it out.  But, I was intrigued by the way the sugar and eggs were added as an emulsion, by the several dough builds and by the lack of any bulk fermentation of the final dough. 

The final and sole proof is in the molds themselves and I did mine at 55-60 degrees F for about 22 hrs. The dough barely came to the top of the molds at baking time but had spectacular oven spring. 

I will include my revised recipe below. As I warn in the recipe, this is not a dough for the challenged mixer.  My Bosch struggled.


(NOTE after original post) the starter in the recipe below should be the Italian Sweet Starter described here: )





Makes three large loaves



3 lb all-purpose flour

10 oz butter

¾ lb granulated sugar

milk ~ 7 T

7 oz sultanas

½ lb sourdough starter

4 1/2 oz candied orange

10 “large” egg yolks

3 “large” eggs

1 tsp vanilla

Zest of one orange and one lemon

1/2 - 1 oz salt

package 12” long bamboo skewers




Note … this is based on a folk recipe from Barilla. That recipe made a number of unstated assumptions. The recipe below is my more detailed interpretation.


Morning day 1


Early AM: 


Build 8 oz active starter at about 50% hydration (approximately 4.0 oz flour, 2.0 oz water and 2.0 oz active Italian Sweet starter.  Mix into firm ball and let rise until doubled in volume, about 2-3 hrs. When doubled move to first dough.


First dough by hand:

Put 5.5 oz. of flour onto the work surface, crumble the sourdough starter in and slowly work in 4T warm water, 1 T at a time.  Knead to a firm dough. Shape into ball. Put in a bowl to double, about 3 hours at 75 F. Move to second dough. 


Second dough by hand:

Put 9 oz. of flour onto the work surface and place the risen dough in the centre. Incorporate the first dough into the flour while adding about 7 T of milk, one T at a time.  Knead thoroughly into a smooth dough. Put in a bowl and cover with plastic wrap and let rise overnight at 55F. It should triple.


Dice the candied citron and orange, soak the sultanas (and citrus if it is dry) in brandy overnight.



Morning day 2


Set the fruit to drain thoroughly.


In a bain-marie, dissolve the 8 oz sugar into 4 oz warm water to make a syrup, then add the whole eggs and egg yolks and cook while whisking only until all is fully incorporated, smooth and foamy, not to a custard stage. Cool and whisk in the vanilla.  


Final Dough in a stand mixer:  (note, this is a significant dough that requires a tough stand mixer).


Pour 2, lbs of flour into the mixer. Add salt. Put 2 oz. of flour on the work surface. Put the second dough on the flour and cut it into small pieces. Put the second dough and any remaining flour from the work surface into the mixer.  Add the contents of the bain-marie and mix. This is a very stiff dough and your mixer may strain. If so, add water one T at a time up to 3-4 T. Mix until dough is at windowpane stage of gluten development. Then add the softened butter, a bit at a time. Continue mixing until you have a satiny dough. Add the zest and mix until incorporated. 


Turn the dough out and spread. Incorporate the orange and sultanas using the letter fold method followed by some additional folds to distribute the fruit as evenly as possible. 


Divide the dough into three equal pieces (about 2.2 lb each)  shape into rounds and place into 7 inch panettone molds. Place them in a room temperature, draft free place covered with plastic to keep the tops from hardening (you may need to very lightly brush the tops with water or finely mist during the long rise).  Let rise until the centers nearly reach the tops of the molds. At 55-60F this may take 20-24 hrs.


Preheat oven to 400F


When the oven its up to temperature, make a large cross incision on the surface of each panettone, insert a knob of butter into the cross then place loaves into the oven. After ten minutes in the oven turn the heat down to 375  and after 10 minutes more  carefully rotate the loaves and turn the heat down to 350.  Bake an additional 25 minutes. If the tops appear to be getting too dark, place aluminum foil caps on them. 

While baking suspend 2 stout( 1X 3’s worked for me)  boards across the backs of two chairs such that there is about a 7 inch gap between them. When the panettone are done, remove them from the oven and immediately insert two skewers through the panettone molds, parallel to each other and about 1 inch from the bottom.  Invert the panettone and hang each from the boards by their skewers. Let cool hanging. When cool they may be placed upright and the skewers removed.






Danni3ll3's picture

One of my pilates instructor is going to a party and she has to bring a homemade gift. The problem is that she isn't very domestic so I volunteered to make her one of those soups in a jar and a loaf of bread. While I was at it, I made up enough dough to give the soup kitchen 3 loaves next Monday. I usually bake for them on Sunday but I can't make up the dough on Saturday as usual since my family is having Xmas dinner on Saturday and I won't be home. So this worked out well.

In case you are wondering, yes, I am bringing bread for Xmas dinner. I will be making the dough Friday and baking early Saturday morning. The plan for that is Triple Kamut Sourdough with Flax, Triple Spelt with Flax and hopefully, some San Joaquin Baguettes. I have the Kamut and the Spelt sprouting now. I hope to mill some Kamut and Spelt in the next couple of days.

Anyhow, back to the homemade gift. I was looking for something that would go well with soup and that even the most picky person would like. Oats are always a winner in bread and the taste of toasted faro and toasted flax should be a pretty good tasting combo. Here is the recipe (too lazy to type it all out so you get a picture):

All four loaves on the island:

And then lined up cooling on the counter.

I cleaned a couple of baskets from their thick layer of flour so those are the ones with less flour on them. I have to get the other two scrubbed out.

Sorry, no crumb shot since they are all destined for someone else. However, judging from the great oven spring I got, the crumb should be wonderful.

dabrownman's picture

Here isJob;s Challenge Post -

The cover picture is the one where the top part of the oven, where the bread is baked, is closed off by a CI griddle allowing the bottom firebox to be open and another CI griddle to cover the top of the baking area.  The base is an old outdoor firepit.  The design lets us easily take the lid off the combo cool=ker when the steaming is done, allows us to controll the heat and holds as much heat as loose bricks can.

The top of the oven is covered in another CI griddle with a hole to regulate the heat to either close off the baking chamber to cool it off or let some air flow through it.  This cover comes off quickly so that hot coals can be loaded on top of the CI skillet the bread is baked in to provide heat from the top.  Coals can then be put on top of the Ci cover to provide heat to the top of the loaf when the combo cooker lid comes off.

The Combo Cooker fits tightly in the baking chamber bit the lid will come off easily.  There is just enough headroom from the top of the combo cooker to the covering griddle to put a layer of coals on top of the cooker.

There is an open grate from my 22" Weber charcoal grill that acts as the rack for the combo cooker to sit on making the bottom of the cooker in direct contact with the wood firebox below.  Since the firebox is always open we can keep loading more wood in as needed to keep the temperature just right.

We have a Plain Jane 123 SD bread to bake in this oven tomorrow.  The only bad thing is we had to tear down the top of the rocket stove to make this WFO.  No worries -  it will go back together very fast once this bake is done.  We shall see how well this oven works soon enough.

Happy WFO baking  

Park's picture

Pretty much the same recipe as my first bake, except for rye instead of whole wheat and no honey. 

I'm never trusting non nonstick pans again, but it tastes great. 

HappyBread's picture

  • Water: 400 grams, 1 3/4 cups
  • Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
  • Instant Yeast: 1 tsp. (omit if making sourdough leavened version)
  • Rye Flour: 245 grams, 1 3/4 cups
  • Bread Flour: 245 grams, 1 3/4 cups
  • Molasses: 44 grams, 2 Tbs.
  • Fennel Seed: 8 grams, 1 Tbs.
  • Anise Seed: 2 grams, 1 tsp.
  • Caraway Seed: 3 grams, 1 tsp.
  • Salt: 12 grams, 1 3/4 tsp.

Mix in stand mixer 5 min, rest 5 min, mix 5 min, rest in bowl covered until increased in size 50-75%, form into boule, place into bowl on floured towel until doubled in size, into heated covered cast iron pot for 30 min at 450, then uncover at 400 until internal temp 200

alfanso's picture

A trip down to that fabulous Italian grocery store, Laurenzo's, a week ago to pick up more durum flour.  20 lbs. in three buckets, because a 50 lb. bag is just way out of my league.  

The owner asked if I was making pasta.  No, bread.  After some shop talk and few snapshots, he said that his dad would love some of the sesame semolina.  Could I bake some for him?  Why, yes.  And I added an olive levain to boot, just for fun.  

And it was fun to schedule the two breads as overlapping projects.  Both baked this morning.  The olive dough sheds nary a film of moisture onto the couche, so I shaped and couched them last night and baked them first thing this morning.  Once the couche was dry I then did the same with the still bulk semolina dough.  Having only one official couche, I decided to plan the activities with just that one linen.

And another thing.  Recently there was lively discussion on TFL about what is an "Italian bread" with different camps of thought coming from folks here.  While I had his ear last week, I asked David what he thought an "Italian bread" was and his reply was "whatever you grew up eating".

After delivering these to David he thanked me with a few articles from his store that are too generous to mention.  Let me just say that it was an uneven barter.

Park's picture


40g starter

40g AP flour

40g bread flour 

80g water


350g bread flour

122g AP flour 

340g water

9g salt

184g levain

25g honey


Mix levain and set in warm place for 6 hours

Mix flour and water 2 hours before levain is done

Mix everything 

Slap and fold (I gave up half way through so the gluten wasn't well developed) 

Set in oiled bowl and rest 30 min, then stretch and fold 

Repeat 30 min rest then stretch and fold, 3 more times

Bulk ferment 3 hours


Rest 15 min then shape and put in floured cloth lined bowl

Proof on counter (about 63F in my kitchen) until morning

Preheat oven at 450F 

Bake at 450F for 20 min with steam

Turn loaf, decrease temp to 425F and bake for 25 min

Turn loaf, bake for another 20 min

Remove from oven, let cool


This was much lighter than my first loaf, probably from the AP flour but also from the fact that I didn't proof it in the fridge. The taste is quite boring, not sour at all. This was most likey from speeding up the process; I'll try to not be impatient with my next bake.  

Next time I attempt a boule, I'm going to bring the hydration down to 65%( hydration in this recipe is about 72%) and try high hydrations again later. 

Danni3ll3's picture


PS. Anyone else using Safari and found that the icons for inserting pictures disappeared when putting up a blog post? I had to use Opera to put the pictures in and now I am back using Safari. Under the edit button, they are back. Weird!

T. Fargo's picture
T. Fargo

No Knead Spelt and Rye Bread (77% hydration)


  • 50 g Spelt Flour
  • 50 g Dark Rye Flour
  • 50 g AP flour
  • 165 g Water
  • 6 g bread yeast

Mix with dough whisk, cover loosely and set aside, room temperature for 2 hours or until active.

Dough mix:

  • 300 g Bread flour
  • 50 g Spelt
  • 50 g Dark Rye
  • 50 g Molasses
  • 5 g Ground Caraway seeds
  • 11 g Kosher Salt
  • 110 g warm water
  • 100 g Whole milk


Combine dough mix and Poolish, autolyze for two hours and then refrigerate overnight.  Remove from fridge and allow to rest 2 hours.  Sprinkle dough with flour and remove to floured bench.  Stretch and form into ball and then place in heavily floured Banneton to proof until doubled.  Sprinkle with cornmeal or polenta and then turn onto parchment lined pizza peel.  Place on baking stones in preheated 450°F oven and add steam (1-1/2 Cup boiling water in steam tray) for 15 minutes, then reduce heat to 425°F for 20 minutes, or until instant read registers 205° to 208°F.  Rest on wire rack until cooled.


Subscribe to RSS - blogs