The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

Joyofgluten's picture

Out of the cold into the fire (brick)

The nights are getting colder here, my thoughts have been turning to overnight outdoor proofing schemes. 
For this bread, I started with a 45 min. autolyse, then minimal machine mixing in stages. The bulk  ferment was in the five hour range.
The loaves spent the night, seam down in baskets, and coved up inside of a large plastic box outside in the cold.
Outside the temp. dropped to +5c, I suspect that inside the box it was closer to +9.
At 3am, i got up to plug the oven in, at 6am, I felt sorry for them, brought them into the house and pealed them directly into a good hot 250c oven
They were clearly proofed to a delicate state, scoring them wasn’t a consideration, one did a stick and collapse on me, the other three were fine. 
The flour bill was quite simple on this one; 80% swiss bread flour (Halbweissmehl), 20% rye flour.
The rye built the levain, roughly half of it was fresh off the mill, unsifted.
0.5 % fresh yeast went into the final dough, the total water was around 75%, salt 2.1
Flavour wise, the acidity was somewhat up front but still polite, the crust was well caramelised and it’s aroma made itself known deep into the crumb. 
The crumb was well gelatinised and held it'd freshness well dispite the high white flour content. 
It was a decent enough batch and gave me a few ideas for the next round.


BetsyMePoocho's picture

Baker's % Question

Hey Everybody,

I've always been confused when reading a written Baker's Percent for a formula or recipe.  Using the following example, should the water used in the Poolish be subtracted from the total percent of water in the recipe?  Or is the water to be used in the final dough only and the Poolish water additional?


Flour = 100%

Water = 73%

Salt = 2.0%

IDY = 0.36%

Poolish = 30% of total flour @100% hydration and 0.074% IDY.

The above was found in a recipe for Ciabatta and the water percent seems low to me.  My Ciabatta hydration runs around 85% to 90% depending on the time of year, etc.  And I subtract the poolish water from the total water used in the formula.




Come fare il Panino Coccodrillo

Cari Amici, solo per voi le Spiegazioni per fare il Panino Coccodrillo.

Gli utensili in plastica e metallo che vedete nella foto principale da noi si chiamano 'tarocchi'.

Qui di seguito i passaggi per la formatura del Coccodrillo.


Come vedete non ci sono trucchi o segreti, spero di esservi stata di aiuto ed attendo notizie e foto delle vostre produzioni.

A presto, Anna.



Cari Amici,

oggi ho preparato un bel cestino di soffici Panini, mia figlia li adora e me li chide spesso, voi cosa ne pensate?

Sono un ottimo accompagnamento per una zuppa di verdure calda ed autunnale; sono straordinari con prosciutto, formaggio ed insalata, ma sono anche stratosferici con la Nutella. 

Che dire.....non vi resta che provare a farli e magari, se ne avete voglia, fatemi sapere come vi sono venuti.

A presto, un affettuso saluto a tutti.


Bruce28's picture


Looking for advise regarding my CRUMB. My crumb is dense, kinda heavy. What could be causing that please? My formula process includes the mixing, autolyse, mixing, fermentation (5 hrs.) with stretch and fold each hour, dividing and panning, proofing till 1 1/2 X increase (usually about 90 minutes). This formula is from NW Sourdough, it's the FIRST LOAF, I've doubled it to make 2 loaves at a time. Any suggestions please?

I just bought a loaf of sourdough, first in years, and that loaf had a much lighter crumb, airy also. Mine is not as airy, and much more dense (heavy) it seems.




Brookings, OR

kacy's picture

Mini baguette

Made a batch of 8 mini baguettes or batards for use in sandwiches. 8 portions from 600g of dough fitted nicely into the table top oven. Baked for 30mins at 220C with steam first ten minutes. Should get me thru the week... It had a crunchy crust and chewy interior with good flavour from the added rye and long proof of 16hrs.

isand66's picture

Roasted Potato-Sweet Potato Onion SD Bread

 I needed to take a break from baking and eating rye bread .  I was in the mood for a nice lighter loaf and since I had some leftover sweet potatoes and roasted fingerling potatoes along with some caramelzied onions the rest fell into place very easily.

I used a combination of European style flour from KAF (you can substitutes bread flour or AP along with about 5% white whole wheat), Durum flour and a little First Clear.

If you love onions you will be very happy with this one for sure.  There is nothing that smells better when baking than a bread with onions and the taste was fantastic.

This formula would also make great rolls for the holidays.  I would probably add some crannberries or cherries and maybe some walnuts if desired.

Hope you get a chance to try these for yourself.

Happy Thanksgiving to everyone.


Sweet Potato-Potato Onion Bread (%)

Sweet Potato-Potato Onion Bread (weights)

Download BreadStorm .BUN file here.


Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, potatoes, (make sure you mash up the potatoes), butter and salt and mix on low for 5 minutes and then add in the onions and mix for one additional minute.   You should end up with a cohesive dough that is slightly tacky but  manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.   Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.




Nominingi's picture

How does one get to say 300g of mature starter from an active refrigerated starter

I'd be grateful for a lesson about process:

If I have an active starter in the fridge, i.e one that is bubbling away, has been fed recently and doubles in four to six hours and also floats, I would like to know how I get to 360g 'mature 100% hydration starter'. My active starter weighs 100g and was fed with 50g AP and 50g water.

I am a bit muddled here.


Thank you

cheftoph's picture

Endosperm separation

Ok, so I must be missing a fundamental part of the sieving process because I can't seem to create a durum wheat "farina-grade" (also known as "extra-fancy") flour at home. Let me start by saying that my end goal is not necessarily a flour milled purely from endosperm- I understand this is not realistic. I would like it to be 70-80% endosperm so that I can use it for pasta. Frankly, I have the money to invest in the equipment necessary to achieve this goal as the equipment I currently own may simply be inadequate. I'm starting with durum wheat semolina berries of high quality. I have a Kitchen Aid KGM grain mill and  #35, #60, and #80 sieves. On a fundamental level, what I don't understand is how to sift the bran out without it passing through with the endosperm. If I mill the berries with a corse grind almost nothing will pass through the sieve although some of the bran has clearly been separated from the endosperm. If I grind the berries at a finer grind then everything is ground to the same consistency and it passes through the sieve together (essential becoming whole wheat pasta flour). How do the commercial operations have such accurate separation of these parts? Does anyone know if theres a machine(s) that are in-between home milling and commercial operations that I might buy. My intention is to mill said flour for my restaurant which might go through 20-30 lbs/day so it might be financially feasible to buy such equipment. But I'd first like to achieve good results at home. Are my efforts in vain. Please advise.....

Thanks in advance!


Moya Gray's picture
Moya Gray

Hanseata Croissant

Thank you Hanseata for the croissant recipe & instructions - they turned out wonderfully even in Hawaii's 80 degree weather!