The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

WoodenSpoon's picture

30% Whole Rye Sourdough

hey yall, I made some sourdough with rye and its tasty as all get out. I made it with 455g KA bread flour, 195g freshly ground whole rye flour, 130g 100% hydration chef, 486g warm water and 14g of salt.

Yesterday, I dissolved the chef in the warm water and added it to the flour mixture, I mixed it gently with a dough scraper then a wooden spoon and set it to autolyse for 45 minutes. That completed I spread the salt over the counter and gave the ole rascal a series of slap and folds separated by a series of short rests, once the dough was pretty properly developed I gave it a stretch and fold and let it sit for around and hour and a half or so. During that time I gave it two additional relatively evenly spaced stretch and folds then I popped it in the fridge and gave it another stretch and fold an hour later and another an hourish later.

Today I took the dough out, let it sit at room temp for an hour and a half or so, shaped it and proofed it for around three hours, during the last 50 minutes or so of proofing I preheated my oven to 550, later on right before I scored it I splashed a bit of water on the preheated sheet pan I use for steaming, scored it, slid it on in and gave it another sizable splash of hot hot water. I baked it at 550 for around two minutes, then I turned it down to 475 for 15 minutes then 450 for another 20 or so. This is a large loaf so I tented it with some tinfoil after the first 15 minutes to allow the internals to catch up to the externals.

Nomad Bread's picture
Nomad Bread

Tartine Country bread - 2nd attempt

Evening from sunny Britain..

Here's my second attempt with increased WW (about 15%) and increased hydration:

BP: flour 100%

water 76%

salt 2%


MisterTT's picture

Daily sourdough

It has been a long time since my first and so far only post, so I just thought to pop up and show how I bake my daily bread these days.

I've got a long rectangular-shaped dutch oven/baking dish, but I usually want to bake two smaller loaves rather than one huge batard, so, sacrificing shape, I put two smaller loaves separated by a small piece of parchment paper into the DO and bake them like that. To make all sides of the loaves brown evenly, you've got to take the separating parchment out when uncovering the DO, but I don't always do that, since the bread is fine either way.

Here's what it looks like out of the oven:

Loaves in DO

Ant the better loaf closer-up:

Better loaf

These are 70% hydration, 80% bread flour, 10% WW and 10% spelt sourdoughs with and added 10% cracked wheat scalded and soaked in an equal amount of water overnight. The levain was built up using three stages with feedings spaced close together, so you could call it a pretty "sweet" levain. The loaves were scaled at 630 g and scored using scissors like Chad Robertson seems to be fond of doing these days.

I know they're not perfect, but then at least there's always room for improvement! I saved another 630 g piece of dough to use as old dough later.

Here is the exact formula:


David Esq.'s picture
David Esq.

Tartine Basic Country Loaf - and Spelt Flour

I've made about 8 or so country loafs, following the recipe in Chad's book.  Yesterday, I decided to try and use Spelt Flour.  Instead of 100 grams of whole wheat (I have been using white whole wheat), I used 200 grams of spelt flour.

The dough was so much easier to handle, because the spelt flour absorbed more water.  I was actually unafraid to get my hands in there.

Which told me I needed more water. I added two tablespoons of water to the dough and it promptly turned into the terrible sticky mess that I am used to.  Satisfied, I proceeded to mix the dough, let it rest and continued on my merry way. 

After baking, I froze the two loaves the following morning as I still have half a loaf to go through this week.

While I am curious how the bread would have come out had I not added the extra water, I'm not yet adventuresome enough to find out.

The other things I did "differently" was to use several day old starter right out of the fridge to build my levain. I did not even bother with the float test the following morning because I could see my levain had become quite inflated and would obviously float.

Obviously, I won't know whether the taste difference is due to the older starter or the spelt flour, but it is good to know I can still get a healthy rise without having to remember to feed my starter within hours or even a day of building the levain. In the photos below, you can see I used a bit too much rice flour in my proofing bowl/towel. That was due to the fact that my prior loaf would not detach from the towel. :)

braber's picture

No-Knead Sourdough Bread in one day?

Is it possible to make no-knead sourdough bread in one day?  I've always mixed my dough, let it rise on the counter, refrigerate overnight, let it rise again at room temp for 1-1/2 hours.  Do I have to do the overnight refrigeration?

Breadandwine's picture

Thai curry pie - vegan, and made with a bread dough

(Wasn't sure just which forum to put this on - so I've plumped for this one.)

As a vegan, I'm well used to thinking out of the box, so, when I found myself thinking about making a pie - one of my very favourite foods! - I thought I'd use the leftover Thai curry I had on the stove as a filling. And, since I've known for many years that anything that can be made with pastry can be made with a bread dough, that's what I used. I make all my pies this way.

It turned out to be absolutely wonderful, and I'd recommend it to anyone who loves Thai cooking - and pies!


Skibum's picture

YES! The quality of your ingredients DO make a difference!

For the last year and a half or more I have been buying my flour from the head baker at our local artisan bakery. Well, I ran out a few days ago and horror of horrors, she was on vacation and I had to buy grocery store 'best for bread' flour. Now I used the same formula, dough handling technique and proofing as my last Forkish style bake and you can see the result --  stuck to the banneton, no rise, little spring and I don't even want to look at the crumb -- straight into the trash.

By comparison, here is a loaf with the strong bread flour from the bakery using the same formula.

Well I certainly see a huge difference! For what it is worth folks.

Happy baking! Brian

mattprince's picture

Really Struggling!

Really Struggling with baking. Not sure if its my recipe, my oven or my loaf tin?


Recipe is...500g bread flour, 7g yeast, 10g salt, 360ml water, drop of olive oil and then kneading for 10 mins. Dough feels lovely and stretchy and elastic. Im then letting it prove for an hour or so until doubled. Then I knock it back and shape it with a bit of flour and then put it in the pan and let it prove again until its risen a lot. I preheat the oven to 200 degrees C and then bake for 25 mins.

The bread isn't cooking inside the pan very good but the top is browing very dark, almost black. Im using a new tin that isn't non stick and is silver in colour.


Any help really appreciated


maojn's picture

My Beautiful and Delicious Zebra Chiffon Cake

寄件者 desert


寄件者 desert


寄件者 desert


If you can read Chinese, here is my blogspot link:

This cake requires two kind of batter: chocolate batter and original batter. I made two yolk batter separately then split the meringue to half and mix with the two yolk batter individually into cake batter. Then dispense the two cake batter alternately using batter dispensers to make the zebra pattern. 


Cocoa yolk batter

Large Eggs 5x

Milk 100g

Cake flour 120g

Cocoa powder 20g

vegetable oil 80g


Original yolk batter

Large Eggs 5x

Milk 100g

Cake flour 120g

vegetable oil 80g



large egg white 10x

sugar 240g


This is how I make chocolate yolk batter. Use the same method to make original yolk batter but without cocoa powder:

This is how i whisk the egg white, it's very important regarding the order of speed increase to make a stable meringue, therefore a very fine textured product:

This is how I mix both of them together. The way I mix them minimize the degas:

This is how I dispense both cake batter into cake pan:

Bake at 115C for 20 min, 155C for 20-25 min for 2x 8" cake.

As soon as I took out the cake from oven, I kind of 'throw' it to the counter top so that the steam that's trapped can escape sooner. Then I flip it over to cool the cake down for about 40 min before I remove it from the pan.


寄件者 desert
寄件者 desert


The same method can also be used to make pure cocoa cake, green tea mocha cake, or original cake.

寄件者 desert
寄件者 desert
寄件者 desert


suki mandelbrot's picture
suki mandelbrot

using steam to get a crispy crust

i was wondering if anyone has any advise. I am trying to create  a crisp crust to my bread.  I have a domestic gas oven and have tried the usual suggestions such as spraying the dough with water, adding trays of water and flopping wet cloths into the oven cavity to create steam non has been successful.

I borrowed an electric food steamer with 3 stackable plastic baskets from work. Because of their size I made 3  9 ounce (255 g) white bread batons proved them in the steamer baskets on pieces of baking parchment. I steamed them in a stack for 4 minutes, lifting them out of the steamer was a bit tricky  as the crust was still soft and i was a bit mean with the baking parchment. Then baked them still on their bits of parchment  the result was quite good and they had a nice colour and flavour but still not quite as crusty as i would like. So any suggestions would be great. I am considering borrowing a fish kettle from work which has a liftable trivet and of course would make a considerably longer loaf.

sorry no photos as the bread was demolished in minutes