The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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CeciC's picture

Pain Au Levain with Spelt Flour

Overall Formula
Stone Ground Spelt Flour25.00%100.00
Wheat flour, white (industrial), 13% protein, bleached, unenriched37.50%150.00
Wheat flour, white (industrial), 10% protein, bleached, unenriched37.50%150.00
Water, tap, drinking75.00%300.00
Salt, table2.00%8.00
Add some notes here...
Stage 1: Preferment 
Stone Ground Spelt Flour50.00%5.00%20.00
Wheat flour, white (industrial), 13% protein, bleached, unenriched50.00%5.00%20.00
Water, tap, drinking100.00%10.00%40.00
Stage totals20.00%80.00
10% seeds and fermented for 8 hours overnight at 22C its doubled with sweet aroma
Final Dough 
Stone Ground Spelt Flour22.22%20.00%80.00
Wheat flour, white (industrial), 13% protein, bleached, unenriched36.11%32.50%130.00
Wheat flour, white (industrial), 10% protein, bleached, unenriched41.67%37.50%150.00
Water, tap, drinking72.22%65.00%260.00
Salt, table2.22%2.00%8.00
From: Preferment22.22%20.00%80.00
Stage totals177.00%708.00

Mixed all ingredient except salt. 

Autolysed for 30mins

Add salt with Pincer method till it reaches medium gluten development. About 4 squeezes alternate with 10 folds.

S&F 4 times @ 30mins

1 hour left un-touch

Pre-shaped, rest 20mins and shaped. 

Over-night proof in the fridge for 9 hours. Bake right out of oven in a dutch oven at 240C covered for 20mins, 20mins uncovered. 

This bread is really tasty, one of the best I ever had. I can barely stopped myself from finishing the loaf after having 4 slices plain. Evilish bread.


This post has been submitted to Plotziade No.2 and Wild Yeast



PetraR's picture

Fingers crossed for my * Roggenmischbrot *

Using a Leaven made with 15g Rye Starter and 25g each water and flour.

Once it was nice a bubbly I added 9g Dry Instant Yeast, 250g bread flour, 250g rye flour, 8g salt, 1 tsp sugar, 1tsp caraway seeds and 3Tbsp vegetable oil.

To this I added 350g warm water.

Mixed it all up, let it rest for 30 minutes and gave it 20 minutes quality kneading.

It doubled in size beautiful and and it looked airy.

I formed in to a boule and put in to a floured banneton.

The dutch oven is pre heating to 250C as I type.

I shall turn out the dough on to parchment paper, score it, put it with the parchment paper in the Dutch Oven.

The bread will bake for 30 Minutes with the lid on at 250C , then i reduce the temperature to 200C and bake for another 15 minutes.

I am very exited.

The last time I tried to make a * Roggenmischbrot * my hubby asked * and I kid you not * why there was a brick in the Bread Bin *

I shall let you know how it went.


The recipe is from a German Baker, though he uses fresh yeast which I did not have at hand.



Bread came out of the Oven and looks beautiful.

Not as much rise as my other breads * even with the dry instant yeast * but I do not mind, it smells so very good and I find it hard to wait until it has cooled *

I will order some fresh yeast next week and see if that gives the bread a little more rise though I really do not mind, it looks good enough to eat to me.

The subtle smell of the caraway seeds is amazing.

My Dad would have loved this bread.


dosal's picture


I received a pound of greenkorn (the unripe wheat). Has anybody ever baked with this? I would like to try a sourdough bread seeing that I still have a lot of starter left.

Mebake's picture

Plans to start a bakery; what next?

Hi, fellow and dear TFL'ers

The thoughts and plans of starting a bakery in Dubai have been broiling in my mind for over a year now. As many of you already know, I began taking pastry classes some few months back as I believe that knowing how to make bread alone just won’t cut it. So, I took the classes and collected my certificate and now I think that the natural choice here is to seek an internship / apprenticeship in some bakery.

There are of course many hurdles in the way of doing so. Laws in the United Arab Emirates, specifically those pertaining to labor and food safety, are quite strict and will not allow for internships at food producing factories / outlets, unless you seek a job placement. Due to financial commitments, I can’t quit my current job to work for a bakery / patisserie / hotel / café.. and expect to be paid even remotely similar to what I earn now. Additionally, there isn’t cottage food law here, so if you plan to bake and sell commercially, you’ll have to obtain a commercial trade license like other food businesses. I’m seeking a partner to share part of the expenses, and the passion; I’ve found one so far.

I talked to a bakery owner who declined to offer an internship, but pointed me in the direction of another bakery owned by his niece in another city where the regulations are not as stringent. I paid a visit to the bakery, and noticed that although they produce some pastries (oriental and French), in addition to pita breads, their business model isn't what I’d aspire to.

The question is, am I right in thinking that an internship /apprenticeship at a bakery is a prerequisite to starting a bakery business?  I’m passionate enough about baking, especially Artisan bread, and I’m willing to do what it takes to make it happen.

I’d be happy to know what you guys think, based on your experiences. Any ideas are welcome.

Many thanks,




emkay's picture

Chocolate Sourdough with Dried Cherries

My husband and his friends were having a peach sour beer tasting party and he asked me to bake something that could pair well with those beers. I considered baking something peachy, but peach season is not quite in full swing yet, so the ones available at the farmers' markets are still a bit too pricey and not quite at their best.

I decided to bake him a chocolate sourdough bread. I used the formula found on the SFBI website, but I think there's a similar formula in "Advanced Bread and Pastry". It's a hybrid bread using both a levain and instant dry yeast which worked out well for me since my starter is acting lazy and won't raise bread sufficiently right now. (See this thread about it:

The recipe called for chocolate chips, but I used chopped chocolate instead. Chopped chocolate had the added benefit of staying soft even after the bread cooled off. It's easier to slice when a hard chocolate chip isn't tearing through the crumb. I added 27% dried sour cherries which along with the chocolate gave me an add-in percentage of 20%. The dough is low hydration (64%) so it's easy to handle.


Others (elsewhere on the 'net, not on TFL) that have made this bread mentioned that it was not sweet at all. So I was taken by surprise that it was sweeter than I expected. Maybe other people expected something like a chocolate cake? Well, in that case I can understand the bread was not sweet when compared to cake. I expected less sweet and felt it was more sweet. It's all about expections.

Perceived levels of sweetness aside, I would not call the bread overly sweet. The honey played very nicely with the Dutch-processed cocoa. I didn't detect any tang from the levain. Overall, the flavor of the bread was very well-rounded. The smokey bitterness of the cocoa and the bright tartness of the cherries paired perfectly with all those sour beers.



valereee's picture

Stick just-fed starter back into fridge to slow it down?

I'm leaving town for a month -- was wondering if sticking my just-fed starter immediately back into the fridge without letting it start to bubble first might prevent it from getting to starvation point?  On its last feeding it doubled in just under 2 hours.  

Thanks for any advice!


WoodenSpoon's picture

Portland Pumpernickel.

  • 292g BF, 33%
  • 252g Whole Rye, 29%
  • 127g Pumpernickel, 15%
  • 119g WW, 13%
  • 180g Levain (10%flour 10%water)
  • 126g Cracked Rye, 14% (dry weight)
  • 78g Cracked Wheat, 9% (dry weight)
  • 17g Vital Wheat Gluten, 2%
  • 16g Salt, >2%
  • 624g water, 71%

I recently moved from North Carolina to Portland OR, and after three weeks of driving and feeding my sourdough culture in truck stop bathrooms, campground water fountains, old friends houses, new friends houses, parking lots and also a pretty hearty helping of straight up neglect I'v finally got the ole rascal back in shape, This is the second batch I have made since being in the glorious pacific northwest and the first batch I'v made since discovering that the Bob's Red Mill outlet store is ten miles down the road. If you have never been and happen to be in the area I strongly recommend it, Its a bulk bin paradise!

This really should of been baked in a pullman pan or something like one, but seeing as I don't have one I treated it almost as usual. My procedure is as follows.

  • 1 hour autolyse
  • During autolyse, scald/soak berries, Wring em out, rinse with cold water, wring em out again and repeat.
  • add salt and 2 minutes of slap and folds
  • rest
  • additional 2 or 3 minutes of slap and folds followed by a rest then a few more slap and folds
  • 1 or so hours of bulk fermentation at room temp
  • 16 hour proof in a 40 degree fridge
  • remove from fridge while oven preheats
  • bake at 550 for 2 minutes with steam, turn oven down to 465 for around 40 minutes, rotating/whatnot when needed
  • turn oven off and crack door and let the loaf dry out for five or so minutes
  • cool for 10+ hours

 This is one darn tasty loaf.

whoops's picture

using milk vs milk powder

I am trying to avoid using milk powder (or powdered milk, whichever you choose to call it). If I recall correctly, adding milk powder to whole wheat sandwich bread is supposed to improve the texture. Would one receive the same benefit from substituting milk for a portion of the water in the recipe? What would be a good proportion?

This recipe would be for my bread maker. I have a stand by , go to recipe for my whole wheat sandwich bread, but I happened to spy my old bag of milk powder and that got me wondering about using milk.

Thank in advance for any input!



gmagmabaking2's picture

We 3 gmas made multi-grain breads +

This week we decided that multi-grain breads was the "sister bake" for us. Our elder sister and bread role model makes bread, I think, EVERYDAY! So, that is why her multi-grain bread on the lead in picture is so "picture perfect!" She would put most bakeries to shame, I swear! 


Below are Helen's an my offerings, Helen used the same recipe as Barbra did, Clay's Sourdough Multi-grain Sandwich bread. . 

Here are Helen's beautiful pictures. 



Very nice bread. Great taste, great texture.

My bread, (Diane), had lots of grains in it, I used 7 grain cereal from Wheat Montana, and sunflower seeds. My recipe was for a quick bread, with only one proof.



Looks like mine could have risen more! I am soooo impatient. I need to adopt my Grandma's technique of setting it up and leaving it alone, til supper time.

As we were researching recipes etc... we discovered that the next day (Thursday) was National Chocolate Chip Day according to King Arthur Flour's post on FB.

So Helen and I jumped in:  Helen first... 

                                          and then mine... 

Then Barbra sent her picture of her chocolate chip creation.... she SAID it was a really big chocolate chip cookie... 


                                                      but hey, we weren't born yesterday.. we know great bread when we see it!

Another great day baking with my sisters... enjoying commemorating National Holdays, of course. Thanks for checking in. 

Happy Baking,

Diane, Barbra and Helen.


PetraR's picture

How to store your Starter in the fridge?

I read 2 ways on how to store a Sourdough Starter in the fridge e.g when.

One said to put it in the fridge as soon as it is fed.

The other said to let the sit on the counter until it has doubled and than put in the fridge.

Now of course I am confused as I do want to do it the right way.

Any help would be great.