The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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alfanso's picture

Phil Agnew – PiPs, is either a baking genius or a mad man.  Or maybe a mad man genius.  Only now am I starting to pay attention to what he had published on TFL a few years ago, prior to my time trapped in this other dimension known as the TFL Zone.  I had long ago noticed and admired the Also on TFL photo and link to his Sesame Whole Wheat Levain Double Hydration batard.  And now, not only being caught up in my own batard frenzy but also with a planned glut of sesame seeds on hand, well, that just nudged me over the edge.  His photography is wonderful, and did indeed capture my attention.  After my recent forays into David Snyder’s Sourdough Italian Bread, and my sister in law’s declaration of a mutual love of sesame seeded breads, I was ripe and ready to give this formula a go.

So here am I on the exact opposite end of the earth trying this formula out.  Well, actually a few thousand miles adrift into the Atlantic according to the antipode map, but what’s a couple of time zones off between friends?  

A few weeks ago, I baked his 100% WW Levain Batard at 88% hydration, due to my noticing it on Also on TFL.  And that was way further than I had gone before in terms of hydration.  But these loaves today hover around the absurd 102% hydration mark and called my name.  Wow!  The man must be a baking genius or and expert at mirrors or...

A few differences:

  • scaled down his formula for three 500g batards
  • off the shelf whole wheat flour
  • the interior sesame seeds are white hulled instead of black unhulled
  • bench rest bulk fermentation for 1 hour, with letter folds at 20, 40 and 60 minutes.
  • retarded for 1 hour before divide, rest and shaping.
  • couched, covered and into the retarder for an overnight snooze and long proof
  • couched seam side down
  • scored and baked right out of the refrigerator.
  • used my standard forever levain starter.  Therefore this isn’t technically a 100% WW  formula, with literarily just a few grams of AP and Rye slipped in  

And the results are in, of which I’m generally quite happy about.  Not as much grigne/ear as I was expecting, nor was there significant loft.  Maybe I'll go for an even sharper angled score the next time around.  But the sheer density of the dough was a likely culprit.  The lack of color in the crumb’s sesame seeds translate into being almost transparent to the eye, but they are there.  

I let it bake for the full ~15 minutes of steam followed by ~ 30 minutes of continued bake and then an additional 5 minutes of venting.  A rather long bake for a 500g batard.

After the second hydration the dough was very loose for the majority of the French Folds, but did tighten up a little toward the end.  A one hour retard made for a very easy pre-shape and shaping the batards.  Considering the insane level of hydration - extra flour on the couche, but the dough still stuck a little.  However no damage was done and the loaves were very easy to score.

I’m not so sure that I’ll be revisiting this formula again as the whole wheat flavor is a bit reminiscent of a cross between a farm and a health foods store smell ;-) .   But it surely was fun and a challenge to take on a task such as this.

Left: ready to come off the couche.  Right: scored and ready for the oven


Steam released and The Kids have been rotated.

The triplets

If you look closely you can see the sesame seeds although from this shot they are difficult to discern.


dabrownman's picture

Yes this is the - Willing to work hard and sacrifice much sprouted sourdough bread.  This week Lucy and I have been talking about why things are the way they are in the universe and why that it is so important for success in all things....including bread making.


The rules and laws of the universe can be hand written down on a single page of paper.  Most of these are numbers as constants and equations like General Relativity. These few things  explain the standard model of the universe as we know it to be right now.  It is completely amazing to me that this tiny bit of information can describe the complex universe and everything in it.


Most all the things invented by man require pages and pages of rules to explain.  Have you seen the rules of golf or baseball?  What man does most always is to take the simple and small rules of the universe and complicate them to no end..... for everything we do - sometimes to the point that they can no longer be understood by any person alive.


After 21 hours of retard.

Just think of the millions of pages of rules and regulations of any government on this planet.  Who could possibly understand them all....or even a small portion of them?  The odd thing about rules is that no matter how many there are for any given thing..... none can predict the outcome of anything.


After boule pre-shape and belore 1 hour rest.

The rules of hockey can’t tell you what team will win any more than government laws can predict who will break them and go to prison, who will break them and get off Scott free and who will not break them but still go to prison for supposedly breaking them.   The outcomes are infinite no matter how many rules there are but, the rules are very specific and unyielding for good reason.


Final shape of the batard.

In basketball,the rules say that when a player scores a goal from the field from inside the 3 point line the team gets 2 points.  A free throw gets one point and from beyond the arc, 3 points.  The game would be much different if each time the ball went through the hoop the scoring could range between minus 25 and plus 50.....depending on what number turned up on the wheel that was spun after each goal.Very cool - score a 3 pointer and you get minus 22 points - hit a free throw and might get 45 points.


After final proof of 1 hour.

The rules of bread baking say that if you put flour, water ,salt and yeast together, develop the gluten, do a bulk ferment, shape and let the dough rise before putting it into the oven at 450 F, you should get out a loaf of bread...... after about 30 minutes or so.


Slashed and ready for the heat..

The rules can’t predict what you will get exactly but it should look something like a loaf of bread - if you aren’t Lucy.   You won’t and shouldn’t expect to get a mango and blueberry fruit smoothie at -10 F out of the not oven instead.


Mega Steam.

Oddly indeed, what makes this relevant to this week’s bake (in case you were wondering), is that the rules of the universe can change all the time based on what the science of today can prove or disprove about yesterday's science.    Current physics says that there is a chance that there are an infinite number of universes where all things,an infinite number of them,  are possible in one of them.  If it turns out to be true, there is a universe where you can put a loaf in the oven at 450 F and get a fruit smoothie at -10 F out of it and that weird basketball game really exists.


The paradox and real meaning of this for us simple bread bakers , even when it comes to bread making, isn’t apparent at all - but profound if true.  Well, Lucy got it but it certainly evaded my thought processes.  If true, than this universe is just one of an infinite number of them where every possibility is lived out and the one we live in one,  as our reality, is really predetermined.  The thought that we have free will to determine the outcome of our own fate is a myth - we really have no choice at all other than to live our lives as already predetermined for this particular universe..


We are doing nothing more than living out destiny as it was pre-determined., no matter how much we think our free will and personal choices determine our outcome – it is just the fate of this particular universe and nothing more – there is nothing special about it or us in any way since every possibility has a slightly different universe that governs everything that happens to everything, everywhere.

It is always good to start off bake day with a good breakfast. 

I, for one, hope that this idea of infinite universes turns out to be wrong so that Lucy can take credit for modifying David Snyder’s San Joaquin recipe to better fit our wants and needs and that my life has been completely determined by the choices I have made, the opportunities I grasped and the character attributes I chose to hold dear and the one I forswore.


If not, then it doesn’t matter what anyone thinks about anything.  So, to be safe, if I were you, I would work hard and be willing to sacrifice to become a better ans successful bread baker, if that is what you want.  Lucy says she hopes she is in the universe that allows one to move from one universe to another so that she can be the Empress of All the Universes!  Now it is on to this week’s bake.


Lucy decided to take David Snyder’s San Joaquin recipe and tweak it to make it be a bit healthier for us diabetics.  The changes are: Using a double levain that was combined on the 3rd feeding using the hard bit extraction for levain flour,  upping the whole grains to 40%, making half sprouted, changing the first 3 sets of 30 stretch and folds each to 30 slap and folds each instead and baking the bread with Mega Steam.  We turned the oven down to 460 F when the bread went in and then down to 435 F convection when the steam came out at 12 minutes.


Lucy kept the hydration the same since sprouted grain flour isn’t s thirsty even though there is more of it as whole grains in the mix.  To find out everything else you need to know go to San Joaquin Sourdough to see some of the very best bread one could ever hope to bake if one can actually control their break baking outcomes in this universe.


We had to mess with our usual schedule to accommodate the 21 hour retard instead of our usual 12 hour one which meant we had to move up the start of the bulk retard by 9 hours which moved everything that happened before it up 9 hours too.  The new schedule for sprouting grains on Monday still worked out for a Friday bake at 10 AM.


The other change we made was to do one 900 G batard proofed in a cloth lined basket and slashed it cross hatch.  The bread sprang, bloomed and browned beautifully under steam with some blistering.  18 minutes of dry heat finished it off nicely for a total bale tome of 30 minutes.  it smelled lovely when baking but we will have to see how it looks on the inside and how it tastes when we slice it for lunch.  This turned out to be one of the best looking and best tasting white breads we have ever made.  The crumb was open, soft and moist.   The crust stayed crunchy and we liked those ears.  The taste was as good as one could possibly expect.  The flavor of the sprouted grains with the whole grain mix really came through.  White bread never had it so good and neither have we:-)

Lucy says not to forget that salad







SD Levain Builds

Build 1-3

Build 1-3


12 Week Retarded Rye Sour




26% Extraction Whole 4 Grain




27% Extraction 4 Sprouted Grains




















SD & YW Levain Totals




Sprouted & Non Sprouted Whole Flour








Levain Hydration




% Pre-fermented  Flour








Dough Flour




74% Extraction 4 Whole Grain




73% Extraction 4 Sprouted Grain




LaFama AP




Total Dough Flour




















Total Flour w/ Starter












Total Hydration with Levains




Total Weight




% Whole & Sprouted Grain








Sprouted grains are equal amounts of:




 Kamut. spelt, rye and wheat





KathyF's picture

Since the family loved the apple bread so much, I decided to try again with a few tweaks. As suggested by dabrownman and Reynard in my last blog, I soaked my dehydrated apples in the cider. I also decided to forgo the instant yeast and rely on my levain to do all the rising of the bread. So this is how I went about it:

  • Soaked dehydrated apples in apple cider.
  • Combined flour with water and cider. Autolyzed for 30 minutes.
  • Put autolyzed flour, salt and levain in bread machine and kneaded until it started to window pane. Added in apple pieces to incorporate.
  • Turned out of machine and lightly kneaded it and set in oiled container to bulk rise for 3 1/2 hours. Did stretch and folds once every hour. I intended to bulk rise for 4 hours, but it was looking nice and puffy at 3 1/2 hours.
  • Preshape and rest for 10 minutes. Shaped and put in banneton for a final rise of 2 hours.
  • Baked in dutch oven. Pre-heated oven at 450F, and once bread was in the oven I turned the temp down to 425F. Baked for 25 minutes covered, 15 minutes (at 400F) uncovered.

The result was, IMO, much improved. Since the dough wasn't dried out by the apple pieces, I had better hydration and a more moist and open crumb. And the longer rise with the sourdough starter gave me a much more flavorful bread. Amazing how much difference that makes.

Interesting that the crust was soft just like last time. Not that I'm complaining as I like it a lot, but wonder what contributes to the change in texture. Must be the apple cider. I have made fruit breads before and the crust was more in line with what one expects from sourdough bread.

And here is the crumb shot:

a_warming_trend's picture

Yet again, it's been way too long since I last posted. I won't dwell on the reasons, because we all have them...the important part is that I've still been baking, even in these crazy North Carolina summer temperatures!

I'll focus on posting some photos of bakes from the last few months, but I also wanted to share a few thoughts I've been mulling recently 

1) Bulk fermentation:

-I've been transfixed by the question of "ideal % rise during bulk fermentation" for standard flour SD loaves. I've actually settled at more rise/development than many sources suggest. Rather than 20% or 30% rise, I like 50%-80% rise. That is the amount of development that gives me confidence that my dough "has life." Actually, my weird metric has come to be this: The ideal bulk fermented dough is voluminous and vibrant, but doesn't form multiple bubbles when poured from the container for shaping; the ideal bulk fermentation develops the dough JUST BEFORE the big bubbles form, but doesn't cause them to bulge and pop during shaping. 

-I've had to comet to terms with the fact that I prefer redarding during bulk fermentation to retarding during the final proof. With my hectic work schedule, i just feel more able to control my baking when I retard during bulk. And to that end..

-I have to again reiterate my "freezer trick." When I realized that I would be doing most of my final proofing at room temperature, I started wracking my brain for ways to create a "mock cold proof" environment. My solution is to place loaves proofed at room temperature in the freezer for 15-20 minutes at the end of proofing. I have done amateur controlled experiments and found those that spent a bit of time in the freezer to have better ovenspring -- and to be easier to score. And on that note...

2) Scoring -

- I have been experimenting with proofing about 10 minutes less than I would normally in hopes of achieving better ears (especially since most of my loaves are quite high-hydration) and I have had good results. 

-I have been thinking a lot about my perspective on the scoring of bread. I know that the focus among serious bakers is on the flavor of the loaf, and I absolutely agree that flavor should be paramount. But as a home baker who sees bread-baking as a whole process...from initial mix, to final mix, through scoring and baking...I can't let go of the idea of making a loaf beautiful via scoring pattern. I've seen so many friends thrilled by receiving loaves with creative patterns...and I myself have experienced the thrill of seeing the way a new scoring pattern bloomed in the oven. So I guess....I absolutely think that the appearance of bread should never be the ultimate focus...but I think it's relevant. And fun. And lovely. 

My next challenge will be controlling better for ambient temperature at various stages!

Before I share my photos, I'll share one formula I've developed in the last few months. 

Sourdough with Super-Sharp Cheddar and Cayenne

(Or, Cheese Straw Sourdough!)

This formula was inspired by a delicacy that everyone from the Southern U.S. has had at least once: The Cheese Straw. I wanted to create a loaf with a flavor reminiscent of that extreme tang and mellow heat on the back end of the flavor. I think I got there with my most recent attempt, so I'd like to share the formula. Perfect for lovers of spice, cheese, and serious tang...

NOTE: To make the final dough a bit easier to handle, you can reduce the amount of levain/starter to 100 g. Simply increase the initial flour to 450 g and the initial water to 325 g, keeping the hydration at 75%, but allowing more of the flour and water to develop gluten during the autolyse. I find that I can get to 80% hydration easily if I reduce the levain % enough. Remember that you will have to increase bulk fermentation time if you reduce levain %.


425 g bread flour (or all-purpose; substituting in 75 g of whole wheat is also an option)

300 g cool water

150 g mature 100% hydration starter

10-11 g salt (to taste)

5 g non-diastatic malt powder (can substitute honey) 1/4 tsp black pepper

1/4 tsp paprika (smoked, if you have it!)

1/4 - 1/2 tsp cayenne pepper (I recommend trying it once with 1/4 tsp and seeing if you want more heat; I prefer the mellow kick that 1/4 tsp imparts!)

120-140 g extra-sharp cheddar cheese, cut into very small cubes


1) Feed your starter or create a separate levain; however you want to do this is fine; just make sure to have 150 g of 100% hydration starter by time you're ready to mix the final dough.

2) Combine the flour and cool water in a large food-safe container with a lid, and mix very well with a fork or dough whisk. Don't be afraid to pick the mass up and punch it down to well-incorporate all of the flour. (Make sure to mix this until every last bit of flour is well-hydrated, or it will be difficult to add the levain and other ingredients to mix the final dough!) Allow the flour and water to autolyse at room temperature for 2-10 hours. In my experience, the long autolyse contributes to both a more open crumb and a darker, more complex crust.

3) Add your levain and all of the other ingredients, and squish between your fingers until all of the spices, salt, honey, and cheese cubes seem to be well-incorporated, and you don't have any obvious lumps (other than cheese). You do not need to develop any gluten at this stage.

4) Stretch-and-fold the dough every 30 minutes for 2 hours (4 times total). Your first two folding sessions should be longer and more vigorous. Don't be afraid to really slap the dough against the

container during your first fold -- just be sure not to allow the dough to tear. Stretching -- even really far -- strengthens the gluten. Tearing will weaken the structure you've been building.

5) Allow the dough to rest at room temperature for 30 minutes to 1.5 hours, or until it has increased in volume about 40%. You will want your ultimate bulk fermented dough to have increased about 60-70%, but no more. The rest of bulk fermentation will take place in the refrigerator.

6) Place the container in the refrigerator for at least 6 and up to 24 hours. If you know you are going to retard for 24 hours, you can give it less time at room temperature before retarding.

7) Remove the container from the refrigerator. Shape the loaf or loaves however you desire; you can see that I shaped two small batards, which is my all-time favorite in terms of crust-to-crumb ratio and crumb texture, but the sky is the limit here!

8) Allow to proof at room temperature. The timing will vary widely; my apartment is quite warm in the summer, so I allow for 2 hours for one large loaf, 40 minutes for small batards, 30 minutes for baguettes. Allow the loaf to rise 40-50% in the final proof.

9) OPTIONAL: Place proofed loaf/loaves in the freezer for 10-15 minutes before scoring. This helps greatly with smoothness of scoring and ovenspring with high-hydration doughs, I find!

10) Bake at 475 f for 15 minutes with steam, then 20-25 minutes without steam. I baked my loaves directly on the stone, using a turkey roaster lid to create steam in that first 15 minutes. If you are baking on a stone, I suggest laying parchment paper under the loaves, because the melted cheese will make its way (rather seductively!) onto your baking surface.


I realized that I didn't include pictures of my cheese straw sourdough in the original post, so here they are:

And here are some of my loaves from the last few months...



Anne-Marie B's picture
Anne-Marie B

I've had this recipe for a long, long time, it dates back to 2006. It takes 3 days to develop but it is an easy bread to make and never fails. It has a lovely aroma and taste.

I have made it in rings like Petra did on her blog, but last Saturday morning at 5am it was really chilly and I felt lazy and in a hurry to get back on my electric blanky. So a simple boule would have to do. Still tastes great, just not as impressive on the eye.

The recipe is here:

dmsnyder's picture

Back in April, Khaled let me know he had enrolled in the Sourdough Bread workshop at the San Francisco Baking Institute. I volunteered to meet him there and, after he had a night to recover a bit from the 15 hour flight from Dubai, take him on a tour of San Francisco bakeries and show him some of the city sights. I also volunteered brother Glenn, who lives in San Francisco, to act as native guide. 

So, Khaled and his friend and business associate, Jamal, arrived last Friday. My wife and I picked them up at their hotel Saturday morning and drove to downtown. We parked in the Mission Street Garage, because we expected to leave the car most of the day, and I thought Khaled and Jamal would enjoy the walk to the Ferry Building, where Glenn joined us. I had warned Khaled that July can be chilly in San Francisco. Even though, it turned out to be unseasonably warm (68 dF), coming from the UAE, the visitors said it seemed quite chilly to them.

There is a fabulous Farmer's Market at the San Francisco Ferry Building on Saturday mornings. In addition to wonderful produce and other foods, there are three bakeries that come: Acme (Acme Bread Company - Ferry Building Marketplace), which has a permanent stall inside the Ferry Building, Della Fattoria (Della Fattoria Homepage), from Petaluma and Downtown Bakery (Downtown Bakery & Creamery | Home - Healdsburg), from Healdsburg. We tasted samples and bought various pastries and breads at each.

Glenn's office is on the 22nd floor of one of the Embarcadero Center towers, a couple hundred yards from the Ferry Building, so he took us up for a panoramic view of the Bay. By then, it was time for lunch. We walked over to California Street and up to Tadich Grill (Tadich Grill | San Francisco, CA), which, for those of you who don't know, is the oldest restaurant in the City (founded during the Gold Rush era) and still one of the best, especially for fish.  Hmmmm ... If you take into account the delicious, very much old-style San Francisco Sourdough that Boudin custom bakes for Tadich Grill, we actually "visited" 7 (seven) bakeries.

We then hopped on the Muni and headed down Market to the Castro. We got off the trolly close to Thorough Bread Bakery (Thorough Bread and Pastry), one of my favorites, but Khaled was very focused on visiting Tartine (Tartine Bakery), so we walked there first. He said he just needed to see it. As usual, the line was half a block long. I stood in line, "just in case," while Susan and Khaled squeezed past the line, into the bakery/cafe, so Khaled could see their offerings. He came back to the end of the line with this really intense, serious look and announced he "had to get something," no matter how long we had to wait. So, another of those really tough sacrifices one makes for a friend, we had coffee and (too many) pastries at Tartine. Everything was amazingly wonderful.

So, we walked back to Thorough Bread Bakery. Their breads and Pastries looked wonderful as they always do, but we were already suffering from a mixture of butter intoxication and hyper-caffeination, so we just looked. Then we took the Muni back downtown to retrieve our cars and met again at B Patisserie (b. patisserie) on California and Divisadero. 

Now, it occurs to me that you might get the idea this was some sort of self-indulgent carbohydrate orgy. I want you to understand, Khaled and Jamal are serious businessmen, in San Francisco for professional training. They have very high standards and are both clearly committed to producing an authentic product of the highest quality to their clientele. They have an exceptional challenge: They aim to introduce French-style, artisanal pains au levain in several varieties to a country that has no prior exposure to these foods. Moreover, neither man has personally traveled in France, Italy or other countries where the breads they will be baking are "native." They know what they have read about and seen photos of here on TFL and in their cookbooks and what they have baked themselves. One of their goals for this trip was to taste as many of the types of breads they anticipate baking as possible at as many excellent bakeries as possible. I do think that the bakeries they visited would be hard to beat, setting a standard of quality for which to strive for any baker.


Jamal and Khaled performing intensive product assessment at b. patisserie

Susan, Glenn and I had great fun facilitating Khaled and Jamal's investigations. 



KathyF's picture

As I was looking through Jeffrey Hamelman's book Bread: A Baker's Book of Techniques and Recipes, I saw the recipe for Normandy Apple Bread. Having a couple of apples laying around the house, I thought I would give it a try. So, I started the levain build and then found my dehydrator so I could dehydrate the apples by morning. Took 2 apples for the amount required for one loaf.

Then this morning I went to the store to pick up some apple cider and then proceeded to mix my dough. I used my bread machine to mix the dough and incorporate the dried apple. It was almost weird to use instant yeast again. I have been so focused on slow rising sourdough that it seemed way too fast to bulk rise in an hour and final rise in an hour!

It's a nice tasting bread with a soft crust and crumb. It seemed a tad dry for a a 68% hydration bread. Maybe because the dried apples absorbed some of the liquid? I might try increasing the liquid a bit next time. Maybe I will also add a little cinnamon next time. That should work well with the apples.

alfanso's picture

That stands for Alfanso’s Sesame Semolina Levain Batards.

Our friend’s new son-in-law is an amateur baker, much as most of us around these parts are, but with less experience than a great many of us here at the TFL ranch. When he heard that I was a (cough, cough) real baker he was quite interested in hooking up with me for some tips/baking/knowledge/fill-in-the-blank.  So yesterday the crew spent the day here.  And I created a baking lesson using David Snyder’s Sourdough Italian Bread formula.  As I’ve changed around a few things, I’ve rechristened it as above.  Well, at last in my mind...

Now I knew up front that this was more complicated than a simple flour, water salt and IDY formula, but I thought that it would be a good experience to expose him to something a bit more complex.  Although he is relatively new at this game, he was quite familiar with just about any term that I bandied about.

We did things quite out of order so that we could perform everything in one day.  When they arrived, the first order of business was to pop a couche’s worth of the batards into the already steamed oven.  I’d prepped a batch on Saturday so that we could have the full experience, and into the refrigerator for a long cold proof they did go.  

While the batards were under steam I mixed the next batch for “autolyse” and barely had to juggle the baking with that next batch.  (Yes, purists, I know that the autolyse contained the levain, but as you may be witness to, the quotes were around the dang word.).  And so it went until we came pretty much full circle and loaded the day’s now shaped and couched batards into the refrigerator.  During the latter half of that phase I went ahead and demoed a build of my “forever” levain as though it was levain to be used in that mix.

So the three steps to make these batards were performed in reverse order, but it afforded him the opportunity to see it all in one day.  And I packed him and family off for home with the formula sheet and some other supporting documentation about levain maintenance and builds, the two remaining batards that we did not consume, some dried levain flakes for eventual reconstituting, and a little Tupperware of ~100g of my “forever” levain.

And so this morning, as any hungry and fidgety baker would do, I fired up the oven and loaded the three batards from yesterday’s lesson into it.  And although I don’t have any pictures of yesterday’s bake, I did dutifully snap a few from today.  I’ll pass these onto him as well, and also to demonstrate that consistency of product can be achieved with practice.  Can’t prove it without the evidence, but these are just about exact replica’s of yesterday’s bake, and they are just about exacts of my bake from back in early May.  

And in a way, perhaps that is the most important lesson of the day – that with practice and sticking to plan, one can duplicate over and over again what they create. 

Steam released and rotated - say cheese...


The Kids cooling down


isand66's picture

  I love pecans and remembered the other day that I had some pecan meal left over just yelling at me to use it.  What better use than in a new version of a porridge bread.

I also found some bulgar, cracked wheat, rye chops and malted wheat flakes to use in the porridge which smelled amazing while cooking.

I used some fresh milled spelt, durum, and rye along with some AP flour, potato flour and KAF French style flour.

The end result was a dark looking bread that was soft with a chewy crust and is bursting with flavor.  The pecans are not very obvious in the final bread but you can taste them just enough.

I highly recommend trying this one if you have all the ingredients as you won't be disappointed.


Pecan Multi Grain Porridge Bread (%)

Pecan Multi Grain Porridge Bread (weights)

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, potatoes and salt and mix on low for 5 minutes.  Now add the onions and mix on low for another minute until they are incorporated.    You should end up with a cohesive dough that is slightly tacky but very 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.


My little seal dog....Lexi cooling off at the beach yesterday
Max prefers the sand to the water :)
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Busy Bee on one of my cone flowers.


STUinlouisa's picture

This bread is a continuation of trying to perfect a technique of baking in a Kamado style but metal grill. The bread is also an experiment because of using a high percentage of old dough something I've never done before (had a left over ball of natural leavened pizza dough). I know I really need to concentrate on one thing at a time but can't seem to help myself.


315g old dough ( 40% fresh ground white wheat 60% KA AP)

125g active starter

200g water

35g fresh ground Rye

35g fresh ground Einkorn

230g KA AP

10g salt

Combine the water, old dough and starter in a bowl stirring to breakup old dough and starter. Add the other flours and mix  till a shabby dough forms. Make a depression in the center of the blob and add the salt and just enough water to start dissolving it. Let sit for 20 minutes then do pinch and folds to distribute the salt and give the gluten a bit of workout. Form a ball and cover. Do S&F every ten minutes four times cover and let ferment. Went fast due to warm temps and active dough. Form  boule and place in rice floured cloth lined banneton let double and put in fridge while preheating grill and stone  to 500F.  Flip the boule onto a rice flour dusted peel and score, or in my case attempt to score, then scoot it onto the stone and cover with a stainless steel mixing bowl. Turn down the vents on the grill to start cooling it. Bake for 15 minutes and remove the bowl. Turn down vents even more. Bake another 15 minutes.  Final temp in grill was 410F.

 Just cut and tasted the bread. It has the hole structure and creamy crumb of a Tartine style loaf and was not sour like I thought it might be.

It was a pretty successful bake (luck) the only improvements needed are a better top crust and better scoring technique.

Next time I'll try preheating a DO bottom using it as the lid, scoring can only get better.




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