The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Trotski7's picture

Bread Bowl

Hey all,

I was wondering, is there a particular recipe I should use to make a bread bowl for soup?
I want to surprise my lady with a cream of chicken/potato/veggie soup in a bread bowl next time she comes over for dinner; although I can make bread pretty well I don't know how I'd make a bread bowl. I forsee it being a different recipe as my standard bread and that I would also have to make the crust harder on all sides of the bread so the soup doesn't leak out.

Would it be best to use a sourdough bread recipe? I've never made sourdough, but gosh.. I love me some sourdough and it would probably make a great bread bowl.

isand66's picture

100% Durum Semolina 36 hour Method

I love baking with Durum flour and bake with it all the time, so I figured it was time to finally make a 100% Durum bread.  I have not used the 36 hour method in a while so I incorporated it into this bake and used some KAF Durum flour in the 2 stage starter and in the final dough.  Technically there is a little bit of AP flour in the seed starter but I hope you won't hold that against me.

The technique I used for this bake creates a pretty sticky dough so it's not for the faint of heart but if you are willing to take the plunge you will be rewarded with an open and moist crumb and crispy crust.

I decided to make one large miche and used one of my Good Will finds for the banneton which left a nice pattern on the bread.





Semolina Starter Build 1

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.

Semolina Starter Build 2

Add to Build 1 Starter:

100 grams Durum Flour

100 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around  4 - 6 hours.  The starter should almost double when ready to proceed.

Main Dough Procedure

Mix the flour and the ice water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.

Put the dough back into the refrigerator for around 20-24 hours.  I took it out about 20 hours later.

When you take the dough out of the refrigerator you want it to have almost doubled in volume.  Mine only rose about 1/3 in volume.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.

Next, divide the dough and shape as desired and place them in their respective basket(s).

Cover the dough with a moist towel and let sit at room temperature for 1.5 to 2 hours.

Score the loaves as desired and prepare your oven for baking with steam.


Set your oven for 525 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your oven on your oven-stone with steam and let it bake for 10 minutes and then lower the temperature  to 450 degrees.    When the loaf is golden brown and reached an internal temperature of 210 degrees F. you can remove it from the oven.

Let the bread cool down for at least an 3 hours or so before eating as desired.


Max getting in the Thanksgiving spirit with his Bird Hat
Oat Walker's picture
Oat Walker

What is combine run wheat seed?


There are several people selling combine run wheat seed by the bushel on Craigslist. Would that that be appropriate seed for bread?

kensbread01's picture

My starter not starting?

I've been cultivating a starter now for about two weeks according to the steps given in Tartine Bread.  Today I tried the float test after a night of letting the leaven ferment.   It failed the test.   Book says to move to warm environment, which I did in my toaster oven for about an hour.... set to 200, then turned off before placing leaven in oven.  It still failed the float test.  Not one to give up easily, I added some quick rise yeast (about 4 grams) some water (about 1/4 cup @ 90 degrees), and added to the leaven... mixed it up good and let it sit for awhile before adding it to my 500 grams of flour.

I am doing a 1/2 recipe so if I blow it, I'm not wasting a lot of flour and creating more bird food.

My last attempt I used the leaven that failed the float test and my bread did not rise as expected. I believe it ran out of gas so to speak and I ended up with croutons for Thanksgiving.

Questions:  If I am doing everything like the book says... feeding on regular schedule, etc. and my float test continues to fail, should I scrape this way making leaven and try something else?

My bread is currently on the first 1/2 hour of bulk fermentation as I type this.

kensbread01's picture

Caibrating EatSmart scale or replacing with something else

I bought an inexpensive ($25) scale from Amazon 2 years back and now I'm wondering how accurate it is.  It will measure down to grams, but not a tenth of a gram.   I wonder if there is a way to calibrate these scales.  I checked with the company who makes the scale and their web site is pretty ugly, no help there it would seem.

So maybe I should try a better scale?  Not sure what to do.   I am suspicious this scale is off based on a measurement I did of a guitar slide that weighed much less than it should have.  I was told that the weight of this stainless steel slide was very accurate from the manufacturer.    Maybe I am getting too anal about this, but I don't want all my measurements to be 10% off... could cause a problem with baking.


Any suggestions?

kensbread01's picture

Need good serrated knife for cutting bread

The one we have now is probably 8 years old, still very sharp but I'm having trouble getting thru a hard crust.  As many of you know, a dull knife is a dangerous thing to use.  I'm looking to get a better serrated knife wonder if anyone has any recommendations.  



Ken in Illinois

ichadwick's picture

Baker's percentage question

Been working through recipes trying to convert them to percentages, but I have a question I need help with, please...

Salt and yeast percentages: are they calculated against the TOTAL weight (TW) or against the total FLOUR weight (TFW) like water?

For example, based on TFW: Flour 500g, therefore: water 75% (375g), Salt 1.5 (7.5g), yeast 1.5 (5g)

I'm trying to make a simple spreadsheet to help me calculate this stuff, since I can't find an easy one ready made.



kensbread01's picture

Would like to purchase freshly milled flour, Chicago Area

Hi,  I am new to this forum but have been baking bread for many years and have recently been going with the Tartine Bread formula by Chad Robertson.  I've been using store bought flower, some of it has been in the cub board for over a year and I would like to use fresh milled flour to see how much flavor is added.  Without running out an buying a flour mill, I would prefer to buy a few pounds locally but do not know where I can get any milled to order without doing a shipping thing.   Does anyone here know of where I can buy freshly milled flour locally?  I live in Elgin, about 40 miles west of Chicago.





ichadwick's picture

Flour weights

I'm playing around with some recipes trying to convert measures into weights which I can then translate into percentages. I took out several of the flours I have on hand and did some measurements this morning. Here's what I came up with.

Each is the weight in grams of one cup. I filled the measuring cup full and used a knife edge to clear out the excess:

1 cup/grams:
Unbleached white: 166
Rye: 110
12 grain mix: 153
9 grain mix: 150
Red Fife: 168
Kamut: 171
Spelt: 140
Malted barley: 128
Durham semolina: 165

I realize these figures will depend on both my rather random accuracy at swiping, local humidity and the phase of the moon... but are they reasonably close to what other members have come up with?

I was surprised rye was so much lighter.


dosco's picture

SD Causes Migraines?

So my family has been enjoying my SD loaves despite the fact that I'm having seriously mixed results. The last 2 weekends my wife has been experiencing migraines (after eating SD bread and SD waffles) ... yesterday she googled "causes for migraines" and came up with a site that indicated SD and "fresh yeast breads" can cause migraines.

Is this true? What is the cause ... could it be gluten? Or is it something to do with the yeast and LAB in the SD starter?

I'm curious.