The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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thegrindre's picture

So, just what is yogurt, anyway?

I haven't found anything that goes with this stuff. It reminds me of sourdough but there isn't anything to put it in.

I don't eat it very often cuz of its cost but I did like Dannon's Fruit on the Bottom versions occasionally.

So, what is this stuff? Just a fancy expensive desert?



thegrindre's picture

My sourdough is too sour!

Hi all,

My recipe calls for 1 cup starter and 2 cups flour. After baking, this bread has a real bite of its own to it. Sheesh!

Question I have is, is there a way to tone it down some? I would like a much more milder smother twang.



Nominingi's picture

Trying to replicate whole wheat with whole wheatberry bread.

I'm from South Africa where every shop used to sell white, brown and wholewheat loaves. The wholewheat loaves were simple and delicious: wholewheat crumb with intact wheat berries for crunch. I have not found a recipe that enables me to replicate this bread, but the quest continues and helps me improve my bread baking skills hand over fist.


  • should the soft, white wheat berries I bought from a local mill be soaked before I add them to my whole wheat sourdough?
  • Does the addition of wheat berries mean that I have to increase my starter percentage
  • How does one incorporate hard red wheat berries whole: by soaking or boiling them first?

Thanks so much

BKSinAZ's picture

french kneading/stretch and fold problems.. taut dough

I've attempted  to use this stretch and fold technique many times

with this baguette recipe

But my dough is always to taut... (stretches very little). I even added more water to the recipe; little with the first loaf attempts, but today I added almost a 1/4 cup extra water.. I let the dough relax for a while and the dough then stretches one time and goes taut again. Can someone give me some insight to why?

I use KA flour, however I buy the flour from our local grocery store in bulk (5 or 6 five pound bags at a time) when it is on sale. Sometimes the all purpose is on sale and sometimes the bread flour is on sale. I then dump all the bags into a 5 gallon bucket with a screw on lid. So, the flour is a mixture of KA all purpose and bread. Could this be the issue? Could the recipe itself be the issue?

paleo4ever's picture


Ready for my second loaf, took advice got bread flour and whole wheat along with already having A.P flour and unbleached flour can i mix any of these together in a combination with a recipe of specific flour weights to achive a better rise and crumb,what would work best?   First loaf is gone :-)!!!!                                                                                                       

emkay's picture

Tartine 70% Whole Wheat with Walnuts

I've been craving a whole wheat loaf lately. After consulting Tartine Bread (aka book #2), I chose to make Chad's whole wheat complet which is 70% whole wheat flour. I increased the final dough's hydration from 80% to 85%. I used a not-so-young levain because I like it sour. Just for kicks I added some lightly toasted walnuts and walnut oil too. Mine didn't turn out as open and hole-y as the non-walnut WW one pictured in the book, but it sure tasted great. It was moist and hearty and filled with tons of walnut goodness.


Tartine's 70% Whole Wheat with Walnuts

Grams (Baker's Pct)

350 (70%) Whole wheat flour (Whole Foods Organic)

150 (30%) All-purpose flour (Central Milling ABC)

425 (85%) Water

10 (2%) Salt

100 (20%) Levain (100% hydration)

150 (30%) Walnuts (lightly toasted)

10 (2%) Walnut oil

Final dough: 1195 grams

Overall hydration: 86.3%

Prefermented flour: 9.1%

My levain (10 g starter + 50 g water + 50 g flour) was fermented for 12 hours at 70F. Autolysed the flours and water at 70F for 1 hour, then mixed in the levain and salt. After the levain and salt were well incorporated, I mixed in the walnuts and walnut oil. Bulk fermented at 75F for 3.5 hours with stretches and folds every 30 min during the first 2 hours.



Scaled 850 g for my oval brotform and the rest of the dough for a 3x5-inch loaf pan. Shaped and proofed at 75F. 3 hours for the brotform and 2 hours for the mini loaf pan. Baked the oval at 450F for 40 minutes (with steam during the first 20 minutes).



Baked the mini loaf at 450F for 25 minutes.



I always seem to have egg whites stashed away in my freezer. I think it's because I use the eggs yolks to make pasta carbonara (which is quite often). All those egg whites give me a perfect excuse to make macarons. Nothing too fancy this time. Plain and simple with a vanilla bean Swiss buttercream.




:) Mary

PS: Submitted to Susan's Yeastspotting.

dmsnyder's picture

A weekend's bake 8/4/2014

This past weekend, I restocked the freezer (and my tummy) with three of my four ... No, it's five. Or six. No, .... Anyway, some of my favorite breads.

First, Greenstein's Jewish Sour Rye:

I call this "Greenstein's Jewish Sour Rye," but it has been modified little by little. A few years ago, I converted Greenstein's volume-based recipe to weights. I use medium rye and whole rye rather than white rye. I use bread flour rather than first clear flour. I bake at 460 for 15 minutes, then 440 for 20-25 minutes rather than at 375 dF. This gives a darker crust which, while not traditional, I prefer. The bread is altogether tastier with these modifications but still has the character of Jewish Sour Rye. 

The formula can be found at Jewish Sour Rye

This bread is very good for the usual sandwiches, but also toasted dark and buttered, and it is fabulous for grilled cheese sandwiches. 

Next, a couple boules of my San Francisco-style Sourdough with 30% whole wheat flour:

The formula can be found at San Francisco-style Sourdough Bread with increased whole wheat flour

And, then, a couple large bâtards of Hamelman's Pain au Levain with Whole Wheat Flour:

These cooled with very crackly crusts. It's a really delicious and versatile bread.

A good baking weekend!

Happy Baking!



pdurusau's picture

Two-Dough Bread from When French Women Cook - Measurement Caution


I made my first attempt on the two-dough bread from When French Women Cook today. Both doughs age at least three (3) days so this was just a mixing day.

A caution on the measurements, they aren't consistent. For example

1/2 cup of buckwheat flour (100g) (WRONG) as are all the flour measures except for all purpose flour. 

I had mixed all five flours by weight when I discovered the mistake. As is the dough looking more like dry concrete mix than dough. :(

For your future reference:

1/2 cup of all purpose (64.5g)

1/2 cup of buckwheat flour (60g)

1/2 cup of corn flour (65g)

1/2 cup of rye flour (51g)

1/2 cup of whole wheat (65g)

Anyway, I will have another go at it again tomorrow. It looks interesting.

Hope everyone is at the start of a great week!


TokyoTiger's picture

New saying hello from Tokyo

Just saying hello and show a white rye sourdough fresh out of the oven.

100 grams starter

400 grams very strong white flour 14%, 0.5 ash

100 grams rye flour

375 grams filtered water

10 grams sea salt

very gentle s&f every 30min x 8

bulk at room temp 3-5 hours

shape proof over night in the fridge 12-18 hours

bake preheated dutch oven 250c covered in a convection oven 20 min 230c 40-50 uncovered


bikeprof's picture

Toasting oats before making porridge

Anyone out there toasting grains before cooking them in porridge for porridge breads (a la Tartine)?

A while back Cook's Illustrated did one of their typical pieces on making the 'ultimate' oatmeal, and recommended lightly browning the oats (steel cut in this case) in butter prior to adding water.  I've done this and it did give the oatmeal a richer (go figure) and nuttier flavor. Not a huge game-changer, but a nice touch.

My experience dry toasting plain rolled oats doesn't seem to do a whole lot for them without adding other things to them (e.g. in making granola), but I'm now using a dry toasted batch in a Tartine Oat Porridge Bread now. We'll see what happens.