The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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hiflyer's picture


 Did  any body figure out how to make the old stile bread with the strong yeast smell and taste with the big holes like my mother use to make. I use to buy this home made bread mix you made by hand that had the best yeast smell that you could smell when you walk by the window and had a taste of yeast like no other. Something change in the bread mix and I am thinking it must of been the yeast. I have tried for years to match that bread with no luck.  

clazar123's picture

Broetchen success-thank you hanseata!

A friend recently travelled to Germany and extolled the "broetchen" she had every day. She asked me to find a recipe and one of these days she and I will make them. Hanseata's post :

and blog:

 were wonderful. I had a short search for a wonderful recipe. I did not have the tipo 00 flour she talked about so I substituted:   100g cake flour + 400g AP flour. I also had to add additional water to make the dough she describes as sticky. As written , my dough was too dry. My AP flour must be a bit thirstier  than the Tipo Italian flour. Even when weighed, a recipe requires a good description of the expected results. Hanseata's write-up was very good.

 So here are the pictures. Oops-I should tell you that I had not 1 egg in the house when this dough was  ready so my seeds (esp the pumpkin seeds) did not stick very well and I almost burned the rolls! Caught them just in time. Got too involved in multitasking.

This was a beautiful, silky dough that was already doubled in the refrigerator. Just needed to shape,proof and bake. A little longer proof due to the dough being chilled. Lovely to roll.

Breakfast. So good to have homemade bread again. I hadn't baked in a while. Too busy in my new retirement.

And finally the crumb. So soft but with a tender, slightly crusty crust.

Definitely worth repeating and repeating. Using some soft wheat flour had a definite impact on the dough. I am finding that I like the crumb that results from the lower protein flours. Hydration and development of the starch in the dough are key to producing a great, shreddable crumb from these flours.

Are there any rye or wholegrain broetchen recipes?

Thank you,Hanseata, for a wonderful recipe and a great write-up and description.

emkay's picture

So many apricots (and a barley porridge apricot bread)

Every June I eagerly await the arrival of John Driver's CandyCot apricots at the farmers' market. The apricots that he grows are unlike any other apricot I have ever eaten including the Blenheim. They are sweet and complex with a very concentrated flavor. According to their website, they measure between 26 and 32 on the Brix (sweetness) scale, while most supermarket varieties of apricots register in the low teens.

The growing season for these amazing apricots is short, and even shorter with this year's drought in California, so they're available for only 3 or 4 weeks. On their final market day, I got a great price on 25 pounds of "cosmetically challenged" apricots which are perfect for making pie, jam and ice cream. Here's a glimpse of what I did with all those lovely apricots.


Fresh apricot pie (with an all butter crust).



Refrigerator apricot jam (no pectin, no canning).


Macaron (filled with apricot Swiss buttercream and a dab of apricot jam).


Apricot sorbet.


Make ahead pie filling. Quartered apricots tossed with lemon juice, flour and a tiny bit of sugar and then frozen in the shape of a pie tin. Peel off the plastic bag and the frozen filling is ready to be dropped into the rolled out pie crust.




Of course I had to use some of them in a bread too. I bought some pressed barley (oshimugi) at the Asian supermarket earlier in the week, so I baked a barley porridge bread with fresh apricots.


Flours, water and levain were mixed into a shaggy mess. I let it rest for 40 minutes and then squeezed in the salt. Bulk fermentation was at room temperature (68F) for 4 hours with stretches and folds during the first 3 hours and undisturbed during the last hour. The barley porridge was added to the dough during the second S&F. The apricots were added during the third S&F.



Final proof of the batard was done at room temperature for 3 hours. Sadly, the dough stuck to the brotform so I had to pry it out. The top of the loaf was a bit wonky and wavy, but I tried to hide the damage with some creative snipping and scoring.



I shape retarded my boule in the refrigerator for 15 hours and the dough came out of the brotform easily. No crumb shot of the boule since I gave the loaf away.



There were nuggets of barley and apricot throughout the bread, but I think the dough could have handled even more barley. The apricots paired well with the earthiness of the barley.



The apricots chunks were soft, but not mushy, and bursting with flavor. It was almost like having dried apricots in the bread, but the fresh were super moist and without the chewiness or hardness of dried. I probably wouldn't use supermarket varieties of apricots in this bread as they tend to be a bit too watery, bland, and fibrous. But if you have some excellent apricots, then I highly recommend adding fresh apricots to your dough.




ExperimentalBaker's picture

Sourdough Whole Wheat Waffles

Found the recipe from TFL (from JMonkey) using "discarded" starter.

Changed the melted butter/vegetable oil to coconut oil. Added a bit of vanilla extract as well.

Used a stovetop waffle maker from HappyCall (a Korean brand).

1st time making them. Not too bad. But because of the high humidity here, they turn soft very fast. Enjoyed eating a few pieces off the cooling rack while they're still crispy.

Happy Sunday.


O'donnell's picture

Tartine no 3 - Which flour is "Medium-strong wheat flour"?

Hi everybody. A long time reader, first time to write.

I was wondering which flour Robertson means when he writes "Medium-strong wheat flour".

Let's have a look at the second receipe in the book, WHEAT-RYE 10%. The receipe calls for:


400 g High-extraction wheat flour

400 g Medium-strong wheat flour

100 g Whole-grain dark rye flour

100 g Whole grain wheat flour


Now, about the High-extraction flour, Robertson says it can be bought or be made by mixing 50/50 all-purpose and whole-wheat flours.

But what is the second flour? Is it another name that I'm not familiar with for all-purpose flour? Or is it something else? I live in Israel if it changes for that matter.

Thank's ahead for your help.

OliveNib's picture

Making my sourdough starter into bread?


Please help me, i'm a novice when it comes to making my sourdough starter into a lovely loaf of bread. If anyone has a simple recipe for a first timer to tryout please let me know.

I prove my dough in a plastic storage container that sits on a heat pad. It is much needed as i live at then bottom of New Zealand.  



cfiiman's picture

Gross!!!! Sick Sourdough...Worms!

Hey all,

I've neglected my starter pretty bad for a week and half or so, not refrigerated.  I went to feed it tonight and bring it back to health (has never been a problem in the past) and it had the hooch on it of course, but then I noticed these slimy rice like things all up the container, they are some kind of worm or something!  They are moving, it grossed me out so bad I'm tossing it which is sad b/c I've been working on it for almost a year, I just got lazy with it.  Has anyone seen this before, I searched and couldn't find anything, I've still got the heebeegeebees, here is a pick I snapped before throwing it out:


Bob Marley's picture
Bob Marley

Comments on White Lily Flours

This post is based on both my use of WL flours for the past few years and the chart labeled Flour Characteristics and Ratings on this page.

White Lily All Purpose Flour.  Bleached, 8% protein and soft wheat.  When you note that KA AP protein hovers around 11.7% you'll therefore see why I consider this flour to act more like pastry flour.  IMHO to call this flour AP is a misleading. 

White Lily Bread Flour.  Unbleached, 11.7% protein and hard wheat, just like KA AP flour.  Again I think that labeling this flour a bread flour is misleading.  Treat it like AP flour and you'll do alright.  I use this flour where the recipe calls for AP flour.

My tarte doughs consist of a 50-50 mix of WL AP and WL Bread flours.  Great flakyness.

My typical yeasted bread doughs consist of about 85% WL Bread Flour and the other 15% of either rye, WW or KA Bread Flour.  Once I began substituting WL BF for KA BF,  my crumb softened a bit and I still got a great ear and oven spring.

PetraR's picture

I am so happy with the 50% Sourdough Starter...

...had I known how much easier it is to look after a stiff starter I had done it month ago :yes:

I baked my first bread with the stiff starter today.


150g 50% hydration wheat starter * feeding it with strong bread flour *

450g strong bread flour 

 50g wholemeal flour

 50g rye flour

  2tsp caraway seeds

 12g salt

350g warm water


I had to use my stand mixer today as my hands where so painful * rheumatoid arthritis * I did knead the bread on low for 7 - 8  minutes, bulk ferment for 6 hours, shaped and final proof for 3 hours and baked in the Dutch Oven for 30 Minutes on 250C with the lid on and on 200C with the lid off for a further 20 minutes.

When I turned out the bread from the baneton it held it's shape very well, it held its shape when I scored it and rose well during baking.

Sadly no picture as we had the bread with our Goulash Soup * hangs head in shame *

And I was surprised with the medium open crumb I got even so I used the stand mixer.

With the 100% hydration dough , when I used the stand mixer the crumb was much tighter * still yummy though *

Next loaf I shall take pictures.

keukaharv's picture

Improved Poolish Baguette

After taking a the wonderful three day Survey of French Bread course at KAF, I went back to my standard poolish reicipe. The 15 hour poolish is 5 1/4 oz AP flour + 5 1/4 oz water + a few crumbs of yeast. Final dough is poolish + 5 1/4 water + 11 oz flour. Mixing is 3 minutes low and 4 minutes medium.

Following Jeffrey Hamelman's advice, I got serious about autolyse (20 min), and also reduced mixing to 3 minutes on medium. I probably used an ounce less flour, and the dough felt quite a bit nicer -- almost pillowy. The result was very flavorful.

I have a starter going and when schedule permits I will try a pain au levain using his formula. So much to learn, but what a joy.