The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


leechild4's picture

Yeast Amounts - beginner baker

January 1, 2013 - 10:04am -- leechild4


I have just got started in baking, having bought myself a couple of books for Christmas. The question I have is about the different amounts of yeast the two books ask for in their recipes. The difference being one is American and one English.

How to Bake by Paul Hollywood
- his general rule is around 7-10g instant yeast per loaf 

Bouchon Bakery by Thomas Keller
- for his batard recipe he creates a poolish with 0.1g yeast, and then in the dough uses 0.9g yeast

Mr. Keith's picture

Batard Blowout - Underproofing?

October 24, 2012 - 6:34am -- Mr. Keith

Maybe someone can help me with a problem I have been having with my batards (and to a lesser exten with boules).  Recently, during oven spring my bread has been expanding to such a degree that it spills out from the docking and frequently tears the corners of the seams, making for an unsightly loaf.  The bread tastes delicious and I am really happy with the crumb.  There is a nice, airy matrix of holes through the loaf and there isn't a ring of dough around the edge (this one is actually a little more dense than my others because it is 1/3 wheat flour).  

Leandro Di Lorenzo's picture
Leandro Di Lorenzo

Hey, I don't post as much as i should here, but I'm excited about the new way of steaming, at least for me, that I used today!

First, I'm from Brazil, so sorry for some misspell or something :)

I was looking for a better way to create steam for bread baking, than I came up with a photo (on thefreshloaf) of a pressure cooker connect to the oven (eletric) by a tube, I didn't even know that a eletric oven has a tube on top by the stove, and then I said to myself " what the heck, let me try this!"

I decided to bake a regular poolish dough.

Total flour: 400g

Pre fermented flour: 150g + 150g of H2O

I started with 65% hydration, but I had to add a bit more H2O maybe 68 or 69% total, got a really old flour (KAAP)

2% Salt

A bit of yeast

Only thing I did different. I mixed The poolish flour H2O, yeast and a bit more malt than normal and let it rest for maybe 2.5 hours, I went to the gym rsrs.

After this period, added the salt and a tiny amount of ascorbic acid. I can only bake batards on my oven, so I can use a little more strength.

Then kneaded just enough, let it ferment for 1:30 min with a turn (45 min), divided, pre shaped shaped proof and bake. ufff!!!

But I'm getting out of track... Wanna talk about the steam!!! Hahaha

The bakeing took 27 min. total

Here is a photo of my new steaming method

I steamed the oven before, don't know why cos when I opened the oven door all the steam came out lol, and after loading.

And for 15 sec in one minute intervals for 10 min.

After that let it bake for more 10 min, turn the bread and more 7 min in the oven, maybe a bit much, it burned the bottom :(

I loved the results!!!

Check it out!! Some pics...




I think is the first time than I bake with steam instead of vapor. I mean, I tried before with hot water, but I don't know if is the same, cos here I'm using the steamer.

I tried to show some cracks on the crust, I don't know if you can see it on the pics.

I think is worth trying, I will again tomorrow, with a bit of rye on the poolish ;) ....

So that's it!!! Hope you like it!!! Happy baking!!!! =)

BTW One last photo...

That's the layout inside my oven!!!


Leandro Di Lorenzo




PiPs's picture





Total dough weight



Total flour



Total water



Total salt



Prefermented flour






Starter build – 8 hrs 27°C



Rye starter @ 100% hydration



Sifted Wheat









Final dough 25°C






 Sifted fresh milled Spelt











  1. Autolyse 45 mins
  2. Knead 5-10 mins
  3. Bulk ferment 1.5 hours with stretch and fold at 45 mins
  4. Preshape and bench rest for 15 mins
  5. Shape and proof for 45 mins
  6. Bake in steamed oven for 10 mins at 250°C then 30 mins at 200°C

I have come to the realisation that I don’t enjoy working with large proportions of spelt flour in dough.  The flavour of the bread was ok, but considering it contained 75% sifted spelt flour I found it rather bland, left me wanting more from it. As the temperatures continue to climb here (yesterday was a hot and humid 32°C) I am finding the spelt breads ferment way too fast for my liking even when using cooler water.

I think I will stick with wheat breads and smaller proportions of spelt (30% is a favourite of mine)

… also looks like a busy weekend of baking coming up … and with Christmas fast approaching it seems just about all of our upcoming weekends have social events hopefully requiring bread :)

Cheers, Phil

MarieH's picture

Hamelman’s Vermont Sourdough is one of my favorite recipes. It is so consistent in both flavor and texture. It’s hard to mess up this formula. It’s still pretty warm in Tallahassee, FL so paying attention to the Desired Dough Temperature (DDT) is important. Following Hamelman’s instructions I needed chilly water.

Desired Dough Temperature           76

Multiplication Factor                         4

Total Temperature Factor                304

Minus Flour Temperature                71

Minus Room Temperature               78

Minus Pre-ferment Temperature     75

Minus Friction Factor                       26

Water Temperature                          54

I started the levain build yesterday at 6:30 p.m. and started the dough at 7:30 a.m. today. I created a timing chart to help me along the way.

The finished batards...


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