The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


jefklak's picture

You can read the whole story and see more pictures at:

It's the first time I've tried to bake a "full" wholegrain bread using more than half (whole)rye. I've basically followed the recipe from Mr. Hamelman's excellent BREAD book but was unable to find any chopped rye of rye grains in my area. I bought rye flakes instead. The problem with that is the equal amount water/flakes does not completely match (flakes are bigger and not completely submerged into the hot water). 

The sourdough and soaker was prepared and left at the kitchen table for 15 hours. 
I think I didn't let it proof long enough (1 hour at 30°C, trying to maintain that temperature in the microwave with some preheating). It did rise a bit in the pullman tin but not much. The result is an extremely dense bread (sliced after 24 hours being wrapped in a towel) - a thin slice weighs 40gr! 

I'd love some feedback from all experts as I think a lot of things could be better. The dough was very dense and sticky (as it should be, I think) but others who baked using this recipe found it to be more like a batter and they "poured" it into the pan. I could shape it into a brick but that's it, and threw it in there. 


There are tiny holes in the bread and the smell and taste is great, tangy and sour just like I love it. I used a stiff rye starter (which I created 1.5weeks before baking, based on my 3 month old 100% hydratation white wheat starter. I know it's not the same thing as creating a rye starter from scratch but hey does it matter that much?)

Thanks for reading!

knitsteel's picture

delectable planet whole wheat bread video

July 1, 2012 - 8:17pm -- knitsteel

I think I had my first success with whole wheat bread following the delectable planet website's recipe and video here on youtube

Are there any other good videos for total whole grain breads?  I've been doing some searches, but it's tough to sort out the totally whole grain bread videos from the ones that mix white and wheat.

Urchina's picture

ITJB Round 2 Week 10: Medium enriched dough (p. 110) 6/30/12 - 7/7/12

June 27, 2012 - 11:32pm -- Urchina

This was one of the recipes I tested for the book, and I enjoyed it very much, finding it an easy dough to work with, flavorful and versatile. This time around, I think I'm going to follow the suggestion of Stan and Norm (p. 108 of the book) and try baking 1/3 of the dough at one hour into the bulk fermentation, two hours in, and three hours in. I'm curious about how the length of fermentation will affect the structure of the dough. 

Of course, this may mean that I don't get this bake done this week -- but I'll share when I do get it done! Share when you get yours done!

seddy5's picture

Instagram bread hashtag

June 20, 2012 - 1:27pm -- seddy5


I'm not sure how many of you bread bakers use instagram but I know that I often take pictures of the bread making process or my final loaves and post them on my instagram. Myself and a few other bread bakers I know have started using the hashtag #breadlife when we post those photos so that we can click on the hashtag and see all the bread that everyone is baking.


Szanter5339's picture

410 ml víz (ez lehet kicsivel kevesebb vagy több, függ a liszt milyenségétől!)
4 kávéskanál só
1 evőkanál porcukor
1000 gr BL55 liszt
20gr élesztő
+ a kovász

Kovász készítése, sütés előtt 1-2 nappal.

200 ml víz
200gr BL 80 liszt
½ kávéskanál só
1,5 dkg élesztő


yy's picture

Hamelman's Bread - 2nd edition cover

June 7, 2012 - 9:24am -- yy

Hi everyone.

Just curious what you guys think about the new cover for the 2nd edition of Jeffrey Hamelman's Bread. The first edition cover is below on the left and the second edition cover is on the right. I know this isn't directly related to bread, but I figured there are quite a few of us who have opinions on aesthetics. 


baybakin's picture

Hello from oakland

June 4, 2012 - 6:33pm -- baybakin

Hello from the Oakland hills!


Long time follower, first time poster.  Though it's about time that I made an introduction post on here before I start making blog entries.

 I started this bread hobby (obsession?) after being fed-up with paying $4 for a good loaf of crusty bread at the market.  I'm a bit of a fermentation enthusiast, making beer, wine, mead, sauerkraut, pickles, sodas, along with syrups, bitters and general "make everyone from scratch" mentality. Bread baking was a logical step. 


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