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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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ananda's picture

Borodinsky using the Auerman Process

Borodinsky using the Auerman Process

Late last week a package arrived for me in the post from Faith, who posts here at TFL.   She had been on a visit to Russia and brought back a tub of Red Rye Malt for both Daisy_A and one for me.

My wife, Alison went out of her way yesterday to buy some Blackstrap Molasses for me to enable me to bake a Borodinsky loaf today.

Here is the detail and formula.

Rye Sour build:



D Rye



Monday 08:00







Formula [% of flour]

Recipe [grams]

1a] Rye Sourdough



Bacheldre Organic Dark Rye Flour












1b] “Scald”



Bacheldre Organic Dark Rye Flour



Red Rye Malt



Blackstrap Molasses



Crushed Coriander Seeds



Boiling Water









2. “Sponge”



Rye Sourdough [from 1a]



“Scald” [from 1b]









3. Final Paste



“Sponge” [from 2]



Bacheldre Organic Dark Rye Flour



Marriage’s Organic Strong White flour












% pre-fermented flour

30 + 20 = 50


% overall hydration



% wholegrain flour








  • Build the sourdough as described above.   Make the “scald” as follows:   crush the coriander and add it to the red rye malt and dark rye flour.   Weigh the molasses into a pan, add water and bring to a rolling boil.   Tip this onto the flour mix, and add any extra boiling water if there is evaporation.   Stir well to ensure full gelatinisation.   Cover and cool.
  • Once sufficiently cool, add the scald to the sour to make the sponge.   Cover and leave to ferment for 6 hours.
  • For the final paste combine the sponge with remaining flour and the salt, mix with the paddle beater in an upright machine, 2 minutes on first speed and 2 minutes on second speed.   Scrape down the bowl to ensure thorough mixing.
  • Bulk proof for 1 hour with DDT at 25 - 27°C.
  • Shape into a large Pullman Pan, prepared with lining of butter and coating of rye flour.   Smooth off and top with freshly crushed Coriander seeds.
  • Final proof for just 1 hour at 27°C, then bake.
  • Pre-heat the oven to 280°C.   Load the pan, apply steam, and turn the oven down to 100°C.   Keep a supply of steam in the oven and bake for a total of 4½ hours.
  • Cool on wires; wrap in linen and leave 24 hours before cutting into the bread.

CHOCOLATE, dark chocolate!


Alison’s massage therapist left half an hour ago, and bought half of this loaf.   I’m celebrating as it means I got to capture a crumb shot, and to taste a lovely thin slice too, all on its own.   Sourness and bitterness, but also just enough sweetness too from the malt.   It’s dark, dark like chocolate, and the spicy coriander is very pronounced …Taste!

All good wishes


Matt Edy's picture
Matt Edy

Egg substitute in sweet bun dough

Wondered if anyone knew of a substitute for eggs in a sweet bun dough (for hot cross buns)?

Finding that eggs in dough cause the bread to dry up and go hard very quick....

Many thanks


Graid's picture

What sort of rye is this and how would I achieve it?

I was until recently under the mistaken impression that all rye bread was the sort you get in supermarkets in the UK and Belgium and Sweden. Small, dense, dark, and exceedingly rich in flavour.

This is the picture of the common UK brand. Like in Belgium and Sweden it is sold in the UK in pre-sliced form. The texture is crumbly and the bread has a habit of falling in half when you take the slices out. 

Ingredients: Cereal (Rye Wholemeal, Whole Grain Rye Flour), Water, Natural Sourdough (Wholegrain Rye Meal, Water), Sea Salt.

I followed a 'deli style rye' recipe from the American artisan bread in 5 minutes book, and was rather surprised that it produced a nice tasting loaf but decidedly unlike the sort of 'rye' I have been wanting. Really quite light in colour, and far more subtle in flavour. Ignorant of me perhaps, but it was news to me that when recipes from other countries say 'rye' they don't necessarily mean the very dark bread I'm used to. 

Is it a 'dark rye' that this sort is called, or is it something more like pumpernickel, does anyone know? I notice the tendency of such loaves to be made in Germany- is this a specifically German style of rye bread?

Is regular rye flour different from the wholemeal and whole grain rye flour mentioned in the ingredients? The rye flour I have been using is unbranded stuff from my local health food store, so I am uncertain of the type, but it looks quite fine. 

Any advice would be appreciated on unravelling the mysteries of rye varieties.

3 Olives's picture
3 Olives

Keeping Chocolate Chip Cookies from Spreading and Chip Recommendations

I've been using the Toll House recipe for years and the cookies always taste great. They spread more than I like but that's a visual issue and doesn't effect the taste. I'm making some cookies as a gift and I'd like them to be a bit plumper.  Will chilling the dough decrease the spreading?

Also, any chocolate chip recommendations would be appreciated.

Bread Head's picture
Bread Head

Help making the No Knead Pizza on Fibrement stone

I am getting stuck at some parts of this process so here are some questions;


400grams Organic King Aurthur Flour

320grams of cool water (55 to 65 degrees)

1 1/4 teaspoon of Iodine Sea Salt

1/4 teaspoon of SAF dry yeast

1/2 teaspoon organic florida cane sugar

2 tablespoons of olive oil


Let ferment for 18 to 20 hours

After I dump out and cut dough in half I am not sure how to shape into balls because the dough is so sticky?

After I get two shaped balls (with a lot of flour and I don't know what technique) then what?

Should I place in the refridgerator? This time I am letting the two dough balls rise on the counter for 2 hours and then I will refrigerate for a day or days.

When I pull a dough ball out of the refrigerator to make a pizza, should I let it sit for 1 to 2 hour to warm up or should I work it into a pie shape while it is cold?

Where should the placement of the fibrement stone be?  Top, middle, or bottom?  (I like the idea of the top because of less head room)

Thanks for your help!


bobku's picture

Onion Toppings always burn

How can I stop onion toppings on my bagels from burning. I rehydrate minced onions in boiling water let them sit for a while drain them and place on top of bagel. but they still burn  Should I refrigerate or freeze them. Or maybe its the brand I buy, I just can seem to stop them from burning

shelstaj's picture

croissant journey

Hello fellow bakers! 

Ive been a fan on The Fresh Loaf for quite some time, and finally have decided to start posting some stuff!

I have been working in restaurants the last 2 1/2 years, the last year in pastry/bakeries. I currently work at a small startup bakery in San Francisco.  we are working on croissants at the moment, ive been practicing given that they are one of my favorite things to eat! I am relatively new to yeasted doughs, so here are some of the test runs so far!  

Ive started with the Pierre Herme base recipe and have been playing around with it.

the recipe calls for fresh yeast and ive been currently playing with fresh yeast vs osmotolerant yeast. The recipe also calls for the dough to be mixed, then left to rest for 24 hours in the fridge. I am currently trying to do bulk fermentation in hopes to avoid the 24 hours in the fridge enabling me to produce the croissants from mix to shape within a 8-10 hour shift.

here are the results between 2 of my recent batches. 

My current issues are that im looking for more of a crack and flake  as well as a bit more volume. ill be sure and snap some more pictures, i just mixed 2 batches earlier today which i am going to laminate and shape tonight! results to be posted soon! 

heres a picture of fresh yeast. the dough was mixed just to combine, then left to rest for 24 hours in the fridge before starting lamination.


here are pics from a batch which i used osmotolerant yeast , did a bulk fermentation for 1 hour, till the dough was about double in size, then punched it down, let chill in fridge then started lamination. 



divinemabage's picture

Scones and all

Hi all, I am an African and scones are not so common in my country. I make them for friends and family. Of late, there has been a high demand for scones for those who are diabetic, high blood pressure etc. Can I replace sugar with honey? Can I use olive oil instead of butter? I really do need your assitance and advice.'s picture

Find any recipe you want

The site above allows you to search recipes for any word combination, also to include and exclude ingredients.

The page I linked to is a search for whole wheat + bread, included sourdough starter and yeast, a couple of items excluded. You can easily exclude by clicking on (exc) next to the listed ingredients.


bakeshack's picture

Pain au Gruyere

So here is my take on the classic Cheese bread.  I love the flavor and aroma of melted/toasted gruyere cheese. I wanted this flavor to infuse my basic sourdough loaf without getting muddled in the process.  I have seen several different types of this bread but all of them simply mix the cheese (either cubed or grated) in the dough during the mixing/kneading stage.  I wanted something more "in your face" gruyere, melted/toasted cheese flavor in every slice while, at the same time, achieving a very rustic-looking country bread.  



Here is how I made this wonderful bread:

90% Bread Flour - 446g

10% Rye Flour - 50g

70% Water - 347g

40% Leaven - 198g (Starter culture was fed with flour/water mix at 100% hydration, 12 hrs before mixing the dough)

2% Salt - 10g

Gruyere cheese, grated - 200g

1)  Dissolve leaven in water; mix all of the flour by hand.  Autolyse for 30 mins. 

2)  Add salt and mix until fully incorporated. Perform stretch and fold  every 20 mins during the 1st hour of bulk fermentation and once every hour afterwards to complete a 3-hr bulk fermentation.  

3)  After the 3-hr bulk fermentation, the dough should be billowy and very easy to stretch.  Turn the dough out into a lightly floured counter.  

4)  Preshape the dough into a rectangular mass.  Bench rest for 30 mins.  

5)  Lighty dust the dough with flour then turn it over, doing the same to the other side.  Using a rolling pin, flatten the dough into a rectangle (about 12"x18", 2cm thick).  Rub some flour to the rolling pin if the dough is sticking to it.  

6)  Scatter the grated gruyere cheese on the dough leaving about 1.5" border all around without cheese.  

7)  Starting from the short side of the dough, roll it into a log just like a jelly roll/cinammon roll, making sure the cheese is being trapped inside the cavity.  Also, make sure that the log is rolled tight with the edges sealed underneath to build tension on the surface of the loaf.  

8)  Proof for 3 hrs seam side up on a couche or a lined-banneton dusted with flour.  Alternatively, you can proof for 1.5 hrs at room temp and retard in the refrigerator for 10-12 hrs. 

9)  Preheat oven to 500F.  If the loaf was retarded overnight, take it out of the refrigerator 1 hr before baking.  

10) Place your steaming apparatus inside the oven (I used 2 wet towels), then place loaf inside.  Lower oven to 450F.  

11)  Bake with steam for 15-20 mins, remove steaming apparatus, bake for another 25-30 mins until crust is dark golden brown with the cheese oozing out from the grigne.  

12)  Leave in the oven for another 10 mins.  Let cool, slice, and serve.  Enjoy!


Submitted to YeastSpotting