The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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evonlim's picture

Cherry and Strawberry..

Cherry YW Sprouted winter wheat SD with roasted balsamic strawberries, Japanese toasted sesame seeds , purple carrot and black mission fig :)

exchanged a loaf of my sourdough bread with the organic shop for a bunch of organic cherries ( which were considered not in good condition) i tot i could cut them up and make cherry YW. it turned out very bubbly :) this cherry thing had been stuck on my head for sometime since Ian's beautiful very very cherry bread post. 

i want to impart more red into the dough.. had some strawberries in the fridge. i did a balsamic strawberry jam before for my very bitter (80% cocoa) chocolate layered cake sometime ago. why not.. cut up the strawberries sprinkled some sugar and 2 tblsp of aged balsamic, popped it into my mini oven for 10mins at 150C. came out nice, gooey and caramelized. scraped into my mini moulinex blender gave it a few pause. tasted yummy. 

and all that went into the dough plus a small grated purple carrot, a cup of toasted sesame seeds ..(after autolysed)

added soaked figs with amaretto when i did my shaping. 

this is the sprouted SD bread formula that i tweak it a little







.. it was a very cheerie cherry bake, thanks Ian :)



dzolotas's picture

A recipe tool with Nutrient data from USDA database

I'm seeking brave enough people to try a new recipe tool I've made.

It's a recipe editor that supports multiple stages, scaling, servings and the most important (I believe) nutrition data analysis based on USDA's NDB research. It allows the user to create a nutrient data report by selecting freely from a list of nutrients. I have included a recipe sample for testing only, I never made this bread actualy! Please understand that this is not fully debuged yet, so some errors may appear that I would like to know and fix them.


Requires Excel 2003 and up, and the use of macros must be enabled. The code included is large enough to do all this stuff. I don't know If you can trust me, but there is no malware code inside. I hate it. 

A database file is needed that can be downloaded from here :

A readme file is included that explains how to do it.

Mail me for a copy on :

And the tool is freeware as always. Happy baking to all !!!


bruneski's picture

Biga-based, 30-min-autolysed, 7-hour-bulk-retarded, ...

... bread-machine-assisted, grain-loaded, 41%-rye (by weight), 80%-hydration (by weight) Swedish rye bread!


Wholesome, beautiful, aromatic, moist, chewy ... scrumptious bread!

Made with just 1.5 g active dry yeast (0.5 g for the biga and 1.0 g for the final dough).

This recipe was the result of some tweaking I applied to an originally 100%-for-bread-machine Swedish rye bread recipe found at The original recipe had already been made twice, using only the bread machine, and had resulted in excellent loaves of bread.

But this new recipe ...


Thank you all, especially Floydm, hanseata, mebake, Juergen, dabrownman, and barryvabeach, for all the info, advice, tips, ... Understanding the alternatives, the phases and the processes makes all the difference!

Take care. Bruneski.


















ghazi's picture

Enriched Bread

Hello all

I have been trying to make a good sandwhich loaf which in turn i can make hot dog and burger buns out of the same batch of dough. Everytime i make it i use more whole wheat flour than white. Its all purpose im using no strong flour included.

By the second day the bread is very crumbly and does not hold its shape, can anybody give me some advice please?




yy's picture

Baking supply store in Beijing?

Hello TFL!

Anyone out there know of a good baking supply store in Beijing? I'm hoping to find bread pans and baking molds that you can't get in the U.S. Any tips would be welcome.

Song Of The Baker's picture
Song Of The Baker

Whole Wheat Crust Pizzas on Gas Grill Using Unglazed Quarry Tiles

It's summer time.  Finally.  The grill gets cleaned up, and ready to be used as many times as possible until the rain and cold comes again in October.  I have been itching to try making some thin crust pizzas on my gas grill but now utilizing some unglazed quarry tiles.  The tiles really helped up the quality of my breads so I figured they should help my pizzas on the grill.  My past attempts making pizzas on the grill were both frustrating and disappointing.  Burnt bottoms due to the direct flame, and overall just not what I was after. 

I have been craving a thin whole wheat crust..  Kept the hydration quite high, to achieve those bubbles in the crown.  Pretty happy, however, I have to find a better system of transferring the pizza from the peel to the tiles.  This awkward transfer resulted in some misshapen pizzas, but who's grading?  Oh yeah, you guys are.


Ahh, summer...

First one was a simple Bocconcini, Tomato and Basil.


Next was a Greek pizza with spinach, garlic, feta, greek oregano and tomato.

Crown crust bubbling.  Not as extreme as I was after, but still not bad for a first attempt.


golgi70's picture

Farmers Market Week 5: Cherry Almond Batard

 Went with something similar to a classic loaf you'll find in an artisan bakery.  This was an old recipe I had on the computer from a couple years ago that I increased the rye to 20% from 10%.  I may even go further or add some wheat to the party next time.  

So I knew I'd run into troubles somewhere along my way.  Had a lucky first few weeks.Today my loaves were a tad overproofed but more troublesome they were sticking to my unlined bowls.  Had they not been sticking the proof may have worked out better. Guess my fridge at home is moister than what I'm used too.  More Flour next time.  Live and learn.  All things considered though they collapsed a touch on my peel but bounced back well on the stones and I'm seeing signs of good steam happening.  Recipe includes a couple minor changes for improvement.  Mostly going straight to retarder after shaping and not letting them proof for a short bit at room temp.  I'd also consider adding some wheat next time to add a bit more flavor.  Not bad though.

Cherry Almond Batard.  2 - 725 g loaves

Mature Starter (100%)  116 g

H20                               478 g

Strong Flour                  371 g

Bread Flour (malted)     166 g

Rye (fresh milled)           156g

Sea Salt                           15 g

Instant Yeast                    2.5 g

Dry Tart Cherries             55 g

blanched slivered                                                                                                                                                                                             almonds, toasted              55 g

Zest and Juice of 1 orange


1)  toss cherries with orange juice and zest and let sit for a couple hours

2)  Autolyse: 1 hour

3)  Add starter and mix in slightly.  Add yeast and mix until homogenous.  Add salt til combined.  Turn to speed two and devlop to medium consistency.

4)  Add Cherries and Almonds and mix on speed 1 until well distributed 

5)  Bulk ferment 2 1/2 hours (3 stretch and folds at 20 minutes)

6)  Shape and either proof for 2- 2 1/2 hours and bake or retard immeditately overnight

7)  Bake with steam at 480 for 12 minutes.  Vented for 20-25 more.


As you can see the bread wasn't taking kindly to scoring which I did oh so lightly . I'm happy they turned out at all and were still tradable and tasty loaves.  Bounty this time is some Kale, Lettuce, fresh garlic, pickled beets, more ice plants, zukes, and a farmers very first of the year tiny cabbage.  What next?  


Happy Weekend and Baking all



Dwayne's picture

Marbled Rye Bread

Long time no post.


I wanted to try something different and a good friend said that she really like Marbled Rye (Hi, Grandma Phyllis) so that is the reason for this bake (like anyone here needs a reason to bake bread). So I pulled out Peter Reinhart's :The Bread Baker's Apprentice" (aka BBA).  This is the Marbled Rye Bread from there (page 183).  I followed the recipe pretty much exactly.  I scaled the recipe for a batch and a half, two loaves to give away and one to make sandwiches thru the week.


In this recipe you make tow doughs, which are identical except for the coloring that is added to one to make it darker.  I used Cocoa as the coloring agent.  One more change to the recipe, we were out of molasses so I used Karo corn syrup.


I was pretty pleased with the results.  However next time I will add a bit more water as the dough was very stiff.  Just like when I make a Cinnamon loaf I like to see lots of spirals (see

Roll dough of each color out into a long rectangle.

Straighten edges as needed.

Place one dough on top of the other.  Next time I will have one loaf with the darker dough on the bottom (outside).

Begin to roll up the dough, keep it tight and eliminate any air pockets.

All rolled up.  Check to see how it will fit into the baking pan.  If needed elongate the loaf to fit nicely.

Elongated and ready for the pan.

All ready for the final rise.

Fresh from the oven.

Buttered and ready to be sampled.


I will be making this again.


Happy Baking, Dwayne

Najwa's picture

Help in providing a baguette Recipe

Hi All,

I’m a new member, I’m African lives in Saudi Arabia thinking of starting a Deli in Saudi Arabia but bread here sucks. Please I need your help in providing a baguette Recipe which easy to bake in order to try it please note it is very hot & humid where I am & flour here is local with 7% protein in addition all what I can find here is active yeast only.

Thank you,


dabrownman's picture

Everyday Multigrain Sourdough with Scald

We’ve been working on an everyday white bread that has at least 25% whole grain flour.  This bread would need a soaker, scald or sprouted whole grain berries inside it to give the crumb some chew.  It would need some potato and oat in the mix since we love what they do for the rise. 


It would need to include some ground flax, sesame seeds and Toadies to give the crumb some healthy flecks of color and more flavor.  Including the Toadies we would want the bread to be over 40% whole grains


This bread is a variation of that theme using yogurt whey water for the majority of the dough liquid to give the already tangy SD even more pucker.  We went all out to get sour out of this bread by using a week old refrigerated 66% hydration, 50-50 mix, totaling 20 g, of our whole grain rye and whole wheat SD starters.


The levain was also retarded for 24 hours - 1 hour after the 3rd build feeding to enhance the sour of the levain.  All of the whole grain flours were in the levain to allow them the most time to be wet and get soft.


We simmered the scald for 20 minutes before allowing it to sit undisturbed on the counter for 6 hours.  The autolyse was 2 hours in length and included everything except the levain and the scald.   Once the autolyse met the levain it was at 77% hydration.  we did 10 minutes of slap and folds and 3 sets of S&F’s 20 minutes apart. 


We incorporated the large whole berry scald in the first set of S& F’s.  After completion of the last S&F, we allowed the dough to ferment on the counter in an oiled bowl for 30 minutes before going into the fridge for a 16 hour retard.


It more than doubled in the fridge.  After 15 minutes of warm up the next morning, we shaped the dough into a boule and put it into a lightly rice floured basket to final proof inside a used trash can liner.  After 1 ½ hours of final proof we fired up Big Old Betsy to 500 F.  This loaf was too big for the mini oven.


Once the oven hit 350 F we put (2) of Sylvia’s steaming pans and (1) 12” CI skillet full of lava rocks into the bottom of the oven to supply mega steam.   After Betsy said she was at temperature, we waited 15 more minutes to allow the top and bottom stone to get to temperature.


 We un-molded the bread from the basket onto a peel covered in parchment.  We slashed the boule T-Rex style with a pairing knife and slid it onto the bottom stone.  We turned the oven down to 450 F after 3 minutes and continued to steam for another 12 minutes.


At that point the steam came out and we turned the oven down to 425 F, convection.  After rotating the bread every 5 minutes 90 degrees on the stone to promote even browning, in 20 more minutes the bread was 203 F on the inside when we turned off the oven.  Baking time was 35 minutes total.  When the bread hit 205 F we cracked open the oven door and let the bread sit on the stone to crisp the crust for another 5 minutes.  The boule eventually hit  207 F after the 5 minute crisp and then we removed it to a cooling rack.


It browned up, sprang and bloomed nicely.  It s a quite handsome boule - if there is such a thing.  It sure smelled earthy and deliciously wheaty coming out of the oven and it had that tinge of semolina color on the crust.  No blisters but it wasn’t baked in the min oven either where blisters are common.


The crumb turned out as expected; open ,soft and moist with some gloss.  No one will ever ask "is this a sourdough bread?'  They will know it is a SD without question.  This is the kind of pucker we look for and hope it only gets better tomorrow.  Our most distinctly sour breads come from this metho of handling starter, levain and dough retarding  processes and using yogurt whey water for half the dough liquid.  This bread is the one you want for you everyday sourdough sandwich bread.  It is delicious, hearty, healthy and satisfying.

Breakfast  and lunch on bake day.  White DaPumpernickel for breakfast and this everyday bread for lunch.



WW and RyeSD

Build 1

Build 2

 Build 3



WW & Rye  SD Starter






















































WW and RyeSD Levain






























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Dough Flour






Potato Flakes












Dough Flour


















Whey 200 water 120






Dough Hydration












Total Flour






Whey 200 and Water 210






T. Dough Hydration






% Whole Grain Flour












% Whole Grain w/ Toadies & Scald












Hydration w/ Adds






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Add - Ins






Red Rye Malt






Ground Flax & Sesame Seeds












VW Gluten
























WW Berries






Rye Berries


















Spelt Berrries






Total Scald












Scald is the dry weight.