The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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La Couronne Bordelaise Rustique

Cari Amici, Buon Anno Nuovo a tutti.

Oggi voglio deliziarvi con Una di Quelle produzioni Che io prepararo Spesso per la mia famiglia e il Che molte Volte regalo Agli amci perchè mi viene Richiesto.

Io adoro panificare !!!!

Spero Che vi piaccia, a presto, Anna


Floydm's picture

Recent efforts

I hope everyone's new year is off to a great start.

Winter weather has lead to winter colds, which unfortunately reduces the sensitivity of my already not terribly refined palate, but I have been baking when I can.  Two of my recent efforts are worth mentioning.

Above and below are pictures of my recent attempts to make something like the Mazowiecka loaf that a local Polish bakery makes.  It has a bit of rye, a tightish crumb, and a sweet, malt-y flavour.

Right now I'm using around 20% rye, with a few tablespoons of malt syrup.  I also tried using a pâte fermenté to give it a bit more depth and longer shelf life.  It is good, though I don't feel like I've totally nailed it yet.


The other one I've been baking regularly is my standard sourdough (72% hydration, 15% whole wheat, 7% rye flour, 2% salt) but also adding 200g (20%) of soaked grains.  I've just picked up a few different cereal mixes, like Bob's 6 Grain, which I soak a cup of overnight in one cup of water, then mix into the final dough.

It's nice. Not a drastic change, but it adds a bit of crunch and texture to my daily bread.

lepainSamidien's picture

Did I mess up my new KoMo?

Hey all !

So I am venturing into the world of home milling, having recently purchased a KoMo Classic. So far it's been a great mill, though I am curious to see if anyone has encountered the issue into which I've recently bumped.

I may have brought the stones too close together for a grind, as when I took off the hopper to clean it out a little bit, I noticed that the millstones showed signs of wearing. In effect, they are almost smooth at certain points, as though they have ground each other down. I am curious to learn if this is just normal wear and tear, or if I have royally screwed up and need to get new stones!

Thanks for any and all input

Abelbreadgallery's picture

Three kings cake

Three kings cake. Puffed brioche dough, filled with marzipan cream, and decorated with candied fruit.

ma_pies's picture

Ankarsrum Mixer and Pie Dough

Hi, I'm looking to purchase a 7 qt mixer to make lots of pie dough and Ankarsrum came across. I was wondering if anyone had experience making pie dough using an Ankarsrum mixer as I couldn't find anything elsewhere. If there's a better mixer in the market for making pie dough, please let me know. Thanks in advance!

Big Ben's picture
Big Ben

Almost perfect loaves

Hi all, I am a long time reader, first time poster.

my background.. I am a chemist by training, jack of all trades in life.  I will fix anything that needs it.  Baking and cooking has come naturally.  A few years ago, my wife challenged me to "make bread with really big holes"...

It has been a process.  There were many over proofed loaves, the flavor came quickly, but the rise. Shaping and proofing has constantly evolved.  


Three of my main influences have been Tartine, joey baker bread, and FWSY....


on to the pics


dabrownman's picture

50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds

Lucy originally set out to do her take on combining Karin’s take on Maria Speck’s Aroma Bread and Karin’s Great Wild Rice bread.  Both of these breads are on our favorite list and on Lucy’s top three breads for various years.


But Aroma means aromatic seeds like caraway, anise coriander and fennel but you won’t find any in this bread because we forgot to put them in.  But, don’t let this keep you from adding them in your version.  With or without the bread won’t know the difference even though you might.


This is also our fist sprouted flour bread with lots of add ins in it too.  We subbed Japanese Black rice for the wild rice since, while still expensive half the cost of wild and nearly as tasty.  We sprouted some black rice too and put it in whole instead of grinding it into flour like the rest of the whole and sprouted grains.


Besides the BR, the other 7 grains were” Hayden Mills emmer (farro), spelt, rye, wheat, Kamut, Pima Club and Sonoran White from Ramona Farms.  Whole grains were 50% of the mix and half were sprouted and dried in our new dehydrator.  The white flour was KA bread flour.


We sifted out the hard bits and fed them to the SD 3 stage levain build and then retarded it for 24 hours in the fridge.  We also made a small 1 build, 12 hour, YW levain of 50 G that we made the next day which was ready in time for mixing it into the dough. 


We thought this dough would be on the heavier side with 200 G of seeds in the mix and a YW kicker should help open the crumb some even if on the small side.  We omitted the autolyse this time and just mixed everything together with a spoon and let it sit 30 minutes before the slap and folds began.


Even though the hydration was only 80%, the mix was still sloppy due to the Ramona Farms, spelt and black rice being in the mix.  It finally quit sticking to the counter during the 2nd of 3 sets of slap and folds 2ith the first one 8 minutes and the next 2 1 minute each.


We also did 3 sets of stretch and folds and each of the gluten development manipulations were done on 40 minute intervals.  The sesame seeds, sprouted Japanese rice, flax seeds, pumpkin and sunflower seeds were added during the first set of stretch and folds and they were thoroughly incorporated by the end of the 3rd set. 


Because of the cold we kept the dough in a SS bowl 0on a heating pad during the gluten development.  We skipped the bulk ferment and immediately shaped the dough, placed it in a rice floured basket, bagged it and retarded it for 12 hours.  After a 3 hour warm up on the heating pad, we fired up Big Old Betsy to 500 F and put in the Mega Steam.


We upended the basket on parchment on a peel, slashed it and slid I on the bottom stone for 20 minutes of steam at 450 F.  We then removed the steam, turned the oven down to 425 F convection and continued baking another 25 minutes until the temperature read 208 F wj=hen the oven was turned off the bread left on the stone till it hit 210 F and was removed to a cooling rack.


The dough bloomed and sprang well under steam, became a  deep mahogany color and smelled seedy in a good way.  We like everything about it so far and hope the crumb is a as nice when we slice it for breakfast toast in the morning,  The crumb wasn't as open as the same bread without all the add in seeds and black Japanese rice sprouts but it was open enough not to be too dense. We thought that the YW woild do a better job of opening the crumb but we thought Lucy would be a decent bread baking apprentice too:-)

The crumb is just full of good tasting seeds and now we wish we wouldn't have forgotten the aromatic ones.  In any event, this is a fine tasting bread and will be perfect with just about any kind of meal this week.  It is a welcome change from the no added bits in the crumb  breads we have been making of late.  Lucy reminds us that she is really going to be watching us bread people this year to pick her breads of the year for 2015!


Levain Build

Build 1

Build 2

 Build 3



6 Week Retarded Rye Sour Starter






83% Extraction Whole & Sprouted






17% Extract Whole & Sprouted






Yeast Water
























Levain Totals


















Levain Hydration






Levain % of Total Flour












Dough Flour






83% Extract Sprouted & Whole Grain






KA Bread Flour






Total Dough Flour






























Dough Hydration






Total Flour w/ Starter


















Hydration with Starter






Total Weight






% Whole Grain






% Sprouted Grain












Flax & Sesame Seeds






Sunflower & Pumpkin Seeds






Sprouted Japanese Black Rice












8 Whole and sprouted grains include equal amounts of Pima Club, Sonoran


White, Black Japanese rice, rye, spelt, emmer (farro), Kamut and wheat


Half the whole grains were sprouted






Sarah bakes bread's picture
Sarah bakes bread

interesting pic of internal gluten structure of french bread dough

My french bread dough developed a large bubble on its top surface and when it burst this is what was under the bubble skin. Shows the wonderful network of gluten strands.

Arjon's picture

Calculating hydration % when using a soaker or porridge

I'm not clear on how to calculate what the hydration % is when a recipe includes soaker or porridge. For example, if I use 500 gm of flour and 350 gm of water, it's 70%. NP so far.

But what if I add 200 gm of soaker or porridge that is made up of 100 gm water plus 100 gm grain? 

I still have the same 500 gm of flour, but now have 450 gm total of water. So is the hydration still 70% or is it now 90%? Or do I have to weigh how much of the soaker water hasn't been absorbed by the grain, then add just that weight to get the total water weight to use in hydration %? Or something else entirely? 

Or am I just unclear about something that doesn't matter enough to worry about? 

Abelbreadgallery's picture

Happy new baking year