The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Lievito Madre e Farina di Frumento Integrale


Adoro la Farina di Frumento Integrale e il Lievito Madre. Una metodica attenta nella sua lavorazione, ci regala prodotti dal gusto e dalla consistenza straordinari.

Adoro affondare le mani nel sacco della Farina per poter percepire quella impalpabile e setosa consistenza, resa un po' grossolana dalla crusca del chicco.

Adoro impastarla, lentamente, senza stressarla per assecondare la sua idratazione e la sua elasticità.

Adoro la magia dell'impasto che lievita e comprendere le leggi della fisica e della chimica.

Adoro che nel più assoluto e rigoroso silenzio avvenga il processo della sua trasformazione.

Adoro stare davanti al forno in attesa che si compia l'alchimia della cottura del pane.

E sono felice quando penso che in tutto ciò ci sia anche un po' di me, anche se in fondo ho aggiunto soltanto un pizzico del mio ingrediente segreto: 


A presto e buon fine settimana a tutti voi, carissimi amici.


Bob S.'s picture
Bob S.

Hearth Bread with Kefir Sour

This loaf was baked in a 12” x 5½” x 2½” hearth bread pan. The formula is essentially the same as for White Bread, except that the shortening was omitted and 20% of the dough was replaced with the following sour:

1½ oz. Stone Ground Dark Rye Flour
1½ oz. Stone Ground Whole Wheat Flour
2¼ oz. Kefir
1½ oz. Water
¼ oz. Buttermilk Blend (cultured buttermilk, sweet dairy whey, and lactic acid)
2.3 grams (⅜ teaspoon) Salt

The formula given above yields 7 ounces of sour. The mixture was allowed to sour at 77°F (25°C) for 24 hours. It was then added to the sponge ingredients and mixed by hand. The sponge was fermented for 7 hours at 77°F, then remixed with the dough ingredients. After a short rest, the dough was shaped and panned. A total of 20 oz. of flour was used to produce the loaf pictured (including the sour).

The bread has a distinctly sour flavor, but is milder than San Francisco style sourdough. It much more sour than Kefir Bread, even though 1/5 the amount of Kefir is used. The use of a sour in this bread was suggested by the following formula from the 1930's.

The formula given above yields 100 pounds of sour, half of which would be used that day. The remaining sour would be refreshed for use on the following day. The first sour would be set at 85°F (29.4°C) for at least 24 hours before being used. Remaining sours would be set at 70° to 72°F. The sour would be made fresh every Saturday.

Nominingi's picture

In the land of the blind...

The one-eyed is king, as the saying goes.

My neighbour, who is Germana,  has grown so fond of the SD loaves I send her way that she wants to start baking her own, especially since our local Costco stopped selling her favourite Bayerisches Roggenbrot recently. I've made her a starter and want to walk her a simple rye/wholewheat batard to start off as she's bought rye and stoneground whole wheat flour from a local mill. Can someone please suggest a formula for me? I'm a bit spoilt for choice as I have 'Bread' and the Laurel book as well as Tartine and Forkish! Yip, I got carried away.

Floydm's picture

Polish Rye

As I mentioned in my last post, I've been working on a Polish Rye recipe.  I baked it again this weekend and this time took notes.


  • 180g AP flour
  • 120g water
  • a pinch of salt
  • a pinch of instant yeast

Final dough

  • All of the preferment
  • 120g rye flour
  • 460g AP flour
  • 40g potato flour
  • 12g sea salt
  • 30g barley malt syrup
  • 3g yeast
  • ~360g warm water

The colour comes more from the malt syrup than the rye flour.  Still not perfect, but we really like it.

 * * * 

Unrelated, but I also realized this weekend that TFL is 10 years old as of yesterday.  The first post is here.  Kinda neat... I certainly did not foresee that it'd end up growing to be such a rich community of bakers from all around the globe. 


thegrindre's picture

how much time to bake a loaf?

I've created a one pound loaf of bread and would like to know how long to bake it?

Here are the ingredients

6 oz warm water
1.5 Tablespoons honey
1.5 Tablespoons butter
9 oz all purpose flour
2 oz whole wheat flour
1 rounded teaspoon salt
1 teaspoons bread machine yeast

After kneading and rising a couple times, how long should I bake it and at what oven temperature?

Thank you very much for your input. :-)

Bakingfanatic's picture

Croissants and pains au chocolat: is there anything more thrilling to conquer?

Being something of a croissant and pain au chocolat addict, in terms of both eating and making, I make a batch at least fortnightly. Is there much more thrilling in baking than when all that careful and loving work yields those magical layers as they bake?

I am sure I am not alone in that I could happily sit and watch them flake up through the oven door?

I made this batch the other day and took most of them into work: mercifully they were devoured, with just a few stray flakes remaining!

Over the years I have tried every croissant recipe out there to get the one that works best for me: each time I start with a very soft, unkneaded initial dough that has been chilled for a few hours, followed by 3 standard envelope turns, with at least an hour's chilling after each, and an overnight chilling prior to rolling out for the final time and shaping/proving.

Plus about 30mins chilling for the proved croissants/pains au choc: the chilling always seems to enhance the level of flake and gives a more honeycombed, open interior. And a highish bake initially (200C, fan) for about 10 mins, before turning down to 175C to finish. (full recipe is as a blog post.)





hreik's picture

Please help

I'm trying to start a starter.  I am using KA whole wheat flour.  Am somewhat embarrassed to confess (after his method has been so royally dissed here), that I'm using Forkish's wasteful start. I'll maintain it differently once it's going.  There is definitely progress, but not doubled since my last feeding (which was day 2, yesterday about 24 hours ago).  My house is chilly though,  so I put it in the warmest room, near heat source w doors shut. Should I wait to do the day three feed until double? Even if that's tomorrow? (He tosses and replenishes every ~24 hours). Thanks in advance.


rsf's picture

European flour

After coming back home from Germany I always suffer withdrawal of the wonderful brotchen and bread... I can't get a decent roll or bread anywhere and certainly nothing that vaguely resembles or tastes like what the German bakeries produce. The other thing I find interesting is I eat the breads/cakes/pastries there with no ill effects, here I am fatigued, suffer head aches, joint pain and bloating anytime I eat breads or gluten. I have resorted to baking my own bread but still cannot reproduce anything close to the european breads/rolls. Having done some research I know our flour is completely different.  Also, I believe that Germany is non GMO wheat and uses far less pesticides than we do. So my question,  where can I buy German flour ? Have done some searches and a NYBakers offered european style flour but not sure if it is the real thing ? How do you artisan bread bakers produce a European bread or roll with the flour here? I find it just doesn't work..everything is too dense and soft. .I would love to be able to bake a real German Brötchen, light and airy with crispy crust! Any advice would be appreciated. 

Backwoods Bakery's picture
Backwoods Bakery

Here's to a new year and new adventure

So here is a little background. I LOVE BREAD. So much so I decided to make that my career. I have been a professional baker for about five years now. I am self taught and have a real knack for bread making. It has taken me to some cool places. In the last two years I have been the bread baker for Chef Michael Smiths Village Feast in Souris PEI. I also worked with a CSA to make bread for 450 families in a local weekly produce pick up. All of this has led me to now. I am currently planning on opening my own baker this year. I want to create a place where I can make bread using methods that have been used for a long time. I love the high hydration, long fermentation, and wood fired oven techniques. My plan is to use a Le Panyol wood fired oven and local milled grains from Speerville Flour Mill. As of right now there isn't a bakery around that does anything like this. I just want to make beautiful artisan bread that my community can love. Hopefully you can watch as i start this journey and see every step on the way.


Artisan Baker of Backwoods Bakery

Abelbreadgallery's picture

Spring oven breaker bread

This winter I have made lots of kilos of panettone in bakery, so I had to refresh an specially made solid sourdough almost everyday and I had to discard a part of that ferment everytime I had to feed it. I decided to freeze this sourdough leftover and use it later.

This bread is made with 300 gr of defrozen stiff sourdough, 300 gr of stoneground wheat flour, 200 ml water, 9 gr salt and 0,2 gr instant yeast.