The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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trailrunner's picture

Apple Crostada

I have never made this before. I looked up a number of different recipes and then made up my own. I used my old standby of a buttermilk crust. I doubled the crust recipe .  I sauteed 7 sliced Gala apples till tender and added cinnamon and sugar and flour and a pinch of salt. I rolled out the crust and piled on the apples and baked till golden and juicy. I was wonderful with vanilla Blue Bell ice cream. We have it here in the South I don't think everyone can get it is still sold in real half gallons. 


 Single Crust recipe:

1 c AP flour and cut in 5 TB chilled unsalted butter and 1/4 tsp kosher salt till large crumbs. I use my Cusinart.  Place in freezer till ready to use. Remove from freezer and toss with chilled buttermilk till holds together. Roll out on floured counter w/ floured pin. Brush crust with beaten egg white and pile on apples leaving a 2 inch border. Turn up and pleat edges of crust. Brush w/ remaining egg white and sprinkle with Turbinado sugar. Bake at 375 till brown and juicy...about 40 minutes. I used a piece of parchment paper on a cookie sheet and it worked great . 


wally's picture

Baking on a Fall Sunday

One downside to working as a baker is that it doesn't allow me time to bake during the week.  So now everything gets crammed into weekends.  And frankly, sometimes after a week at the bakery, I really don't feel like spending a day off baking more.  And yet, inevitably I find my two starters staring at me ruefully, and so on a beautiful Fall day when the temperatures felt more like September than mid-November, I decided to do a series of bakes.

Below, from the upper left moving clockwise: a 72% rye with soaker, Vermont Sourdough, a batard and a boule of Polish Country Rye.

On Saturday I got started by mixing and then retarding overnight Hamelman's Vermont Sourdough.  I've discovered that even with giving the bread an hour and a half proof before final retarding, it still needs an additional three hours the next day at room temperature to finish proofing.  But, the finished loaf rose nicely in the oven.


Here's a couple crumb shots of the Vermont sourdough:


Saturday evening I prepared the rye levains and soakers for the 72% rye and the Polish Country Rye.  I've become so fond of the added sweetness imparted by soakers, that they are now a routine part of my rye preparation.  However, a couple weeks back I had my first experience with the dreaded 'starch attack' and this has led me to now add either part of all of the salt in my rye formulas to the soakers as a preventative measure.

This morning while the Vermont sourdough finished its final proofing, I began with the 72% rye because I knew it would have the shortest floor time before final shaping and baking.  In using a high proportion of the water for the recipe in the levain and soaker I unintentionally created a problem I had not foreseen: my kitchen was cold this morning, and I found that the flour temperature and those of the levain and soaker were only about 68° F.  But there was so little water to be added to the final mix, that it was not possible to arrive at a DDT of around 80°.  This necessitated both extending the bulk fermentation from 30 minutes to 50 minutes, and setting the dough container on top of my then-warming oven to increase its internal temperature.  Note to self: it's important to retain a sufficient amount of water for the final mix to adequately adjust DDT!

In any event, the jury-rigged proofing worked, and once the loaf was air-shaped (the hydration was at 80%) and placed in a pyrex baking dish, it required a little under 50 minutes before it was ready for baking.  I baked if for 60 minutes, starting out at 450° and dropping the temperature by 25 degrees every 15 minutes, so that the oven temp at bakes end was 375°.

Here's the final result: it will sit for 24 hours to completely set and then I'll add some crumb shots.  But it's already got a pleasant sweetness about it.

The Polish Country rye I altered slightly by upping the percentage of rye from its usual 15% to 30%.  Even with that, this is a most agreeable dough to work with - it has the gluten development and consistency of wheat-based doughs, so there is very little of the stickiness associated with high percentage ryes.  Final proofing after shaping one into a boule and the other a bâtard was about two and a half hours and it baked at 440° for 45 minutes.  Here's some more shots of the final result - crumb shots to follow.

        All three breads were baked using a combination of SylviaH's wet-towel-in-a-dish method and my lava rocks in a cast iron frying pan to generate steam.  As the loaves and cuts indicate, I cannot say enough good things about Sylvia's simple yet effective work around for those who, like me, struggle to maintain steam in our steam-venting gas ovens.

So, at the end of a beautiful Fall day I sit at my kitchen table surrounded by a week's worth of wonderful and varied sandwich breads, along with a rich rye loaf that will accompany some good cheeses and spreads.

Not a bad way to unwind after all.


EDIT: crumb shots of 72% rye and Polish Country rye below.


breadsong's picture

Caramelized Hazelnut Squares from ABAP

Hello, I have a group of people at work I wanted to bake bread for. I wanted to make them something special - this bread seemed to fit the bill!
It was such a pretty bread, as pictured in Advanced Bread and Pastry. With thanks to Mr. Michel Suas for a wonderful, if involved, formula - there are four separate preferments and I had to create a spreadsheet in order to figure out how to scale enough ingredients for 2000g of dough.
I divided into roughly 250g pieces to create as many loaves as I wanted to give (with one extra to keep, for tasting!). 
I sliced the one that achieved the least height & was surprised but happy to find an open crumb, so I hold out hope for the others. 
The caramelized hazelnuts are fantastically, wonderfully delicious in this bread!!!
Regards, breadsong

JoeVa's picture

Working for Favaglie Bread Baking

Tre mesi dal mio ultimo post, ma continuo a panificare. Oggi scrivo per aggiornarvi sull'andamento dei lavori per il nuovo forno a legna di Cascina Favaglie. Il forno è a buon punto, resta da terminare la canna fumaria, il tetto e la struttura frontale.

Three months since my last post, but I'm still baking bread. Today I write to update you about the construction of the new wood fire oven at Cascina Favaglie. The oven it's almost ok, we need to finish the flue, the roof and front structure.


Nel frattempo faccio qualche prova di panificazione e continuo a lavorare sui prodotti che prepareremo nei corsi di panificazione di maggio 2011. Al momento ho previsto tre corsi differenti, ognuno orientato ad uno specifico tema. I corsi si svolgeranno sabato e domenica a tempo pieno. Massimo 6-8 partecipanti. Fai una cosa, falla con calma e falla bene, questo è la mia filosofia.

Meanwhile I do some baking test and I continue to work on the products we will prepare at the bread baking courses in May '11. Currently I've planned three distinct courses, each one oriented to a specific topic. The courses will be held Saturday and Sunday, full-time. Maximum of 6 to 8 partecipants. Do one thing, take your time an do it well, this is my philosophy.

Il Punto Parco Cascina Favaglie, nonché sede di ItaliaNostra Milano Nord-Ovest è un'ottima collocazione. Le nuove strutture e la natura che le circonda creano l'ambiente ideale per questo tipo di attività. Questa mattina, dopo aver finito di cuocere il pane sono andato a fare un sopraluogo sotto un'abbondante pioggia. Queste sono alcune foto che ho fatto.

Punto Parco Cascina Favaglie, also ItaliaNostra Milano North-West section is a great location. The new accomodations and facilities, the surrounding nature create the ideal environment for this kind of activities. This morning, after my baking I went to do an inspection under a heavy rain. These are some shots I took there.



I tre corsi sono:

  • Chef: Pane Francese a Lievitazione Naturale.

  • Grani dei Paesi Freddi: Pane di Segale

  • Fuoco e Fiamme: la Pizza

The three courses are:
  • Chef: Naturally Leavened French Bread
  • Cold Grains: Sourdough Rye
  • Fire and Flames: Pizza

I primi due corsi sono basati sul mio "Pane Paesano" (un pane a lievitazione naturale di grande pezzatura con impasto morbido e mix di lieviti naturali di segale e frumento) e "Pane di Segale" (pane 100% segale integrale in cassetta). Poi c'è la pizza ... ci sto lavorando, ma non avendo un forno a legna alcune cose sono impossibili da provare, la mia massima aspirazione è la "verace napoletana" (in foto quella del bravissimo Adriano, maestro e fonte di ispirazione - foto di Paoletta), riuscirò mai a farne una così? Apparentemente sono tutti impasti relativamente semplici ma l'esperienza, i piccoli gesti fanno la differenza. Alcune foto:

The first two courses will be based on my "Pane Paesano" (naturally leavened large miche with a soft dough and wheat/rye wild yeast cultures mix) and "Pane di Segale" (sourdough rye 100% pan baked). Then we have pizza ... still working on, but since I do not have a wood fired oven a lot of things are impossible to test, my dream is the "verace napoletana" (in the shot the wonderful Adriano pizza, master baker and font of inspiration - taken by Paoletta), will I be able to bake something like that? Apparently they are all simple recipes but the experience and what looks like a small gesture will make the difference. Here some photos:




E dopo aver atteso un giorno ecco la mollica del pane di segale.

And after one day rest, here the rye crumb.



The miche saranno impastate sabato e, dopo un lenta lievitazione fredda, saranno cotte l'indomani, domenica mattina. La segale sarà preparata impastata e cotta in giornata: con la segale si fa presto ... se qualcuno ti prepara la madre di segale! Entrambi saranno cotti in forno elettrico casalingo. Per la pizza si userà anche il forno a legna. In ogni corso ci sarà tempo per discutere aspetti teorici e far pratica su impasti di supporto all'apprendimento (tipicamente impasti diretti / indiretti).

The miches will be mixed on Saturday and, after a slow cold proof, they will be baked the next day, Sunday morning. The rye will be prepared, mixed and baked on one day: rye is fast .. if someone build for you the rye mother dough! Both will be baked in a domestic electric oven. For the pizza we will use also the wood fired oven. In every course there will be enough time for theory and for working on sample didactic doughs (some direct / indirect dough).

Per ultimo, ma non meno importante, va dato merito al grande lavoro di Giuseppe, Arturo (i nostri progettisti), Giancarlo (il presidente) e tutti i soci anziani di ItaliaNostra per la progettazione e supervisione dei lavori di tutto ciò che avete visto.

And least but not last, I have to thank Giuseppe, Arturo (our engineers and architects), Giancarlo (the president) and all senior members of ItaliaNostra for the great work, projects and works supervision of all you've seen.

Date uno sguardo dentro al forno!

Take a look into the oven!


Questo il nostro contatto.

This is our contact.

jim baugh's picture
jim baugh

Jim's Neo-NY Pie Recipe \ updated

Jim's Neo-NY Grilled Pizza


Without question, if you try this recipe, do not take any shortcuts, this will be one of the best pies you will ever have and is similar to a Neapolitan Pizza. Really about the only thing besides not using Italian flour that is different, is that we are not cooking in a 900-degree oven, rather a 700+ degree grill (735). The reason for our choice of flour is: 

1)      The King Arthur Sir Lancelot Flour we use has a high Protein content, higher than that of Caputo 00. More protein, less carbs, helps to make for a light airy, chewy crust. Keep in mind that even with the best flour, improper kneading technique will still yield poor results. 

2)      The flavor of the Sir Lancelot is my favorite. You will know what I mean when you first just open the bag and sniff.  Because we are using American flour and a grill, this means ours can't be called a "True" Neapolitan Pie. So that is why we call this recipe, Neo-New York. This will keep the folks with 1000-degree brick ovens and Italian flour from sending me nasty e-mails. 

The following is a list of things you will need in order to prepare this pie. For one, and you better get used to this, you are going to have to purchase some things on the internet because they are not really available on the retail market. Here is the list and where you can get the items. Some of these things you will probably already have. 

Things you will need

* Eight bricks (ones with holes called "frogs") \ Lowes, Home Depot, or maybe your basement or back yard

* A good pizza stone that is as thick as you can buy \ Internet or Bed Bath and Beyond

* Smoker box \ Lowes

* Gas Grill, four burner \ Lowes, Home Depot, Etc

* Cherry and apple wood chips \ Bass Pro, Internet, ACE Hardware, or maybe your   back yard

* GOOD Pizza Peel \ Internet or Bed Bath and Beyond

* Stand Mixer like a KitchenAid or DLX \ Internet & department stores

* Pizza trays \ Wall Mart- Cheap!! (like $3)

* Sir Lancelot High Gluten Flour \ Internet, King Arthur web site

* San Marzano Certified Tomatoes \ Internet. May be able to buy locally, however to expensive.

* Two 1\2 gallon Ball jars

* Pizza Peel \ On line, or Bed Bath & Beyond


Ingredients you will need for Dough

* Two cups sourdough starter

* One pack of instant yeast (optional-I use the instant yeast for an extra kick, just a pinch but not always)

* 3 cups Sir Lancelot High Gluten Flour

* 1 cup King Arthur Bread Flour

* 1 1/2 cups warm, filtered spring water

* 1 teaspoon sea salt (add last)


NOTE: For a healthier crust, substitute King Arthur Whole Wheat Flour for the bread flour. Makes an excellent crust! Also if you like a little bit more of a New York style crust, work in about 1\4 cup olive oil and 1\2 cup of corn meal into your dough, and use 1\2 cup bread flour. I make it both ways, both awesome!


Ingredients you will need for sauce (do not cook the sauce)

* Two cans San Marzano tomatoes

* 1\4 cup of red wine vinegar

* teaspoon crushed red pepper

* Fresh oregano to taste

* 1\2 cup fresh basil, chopped

* 1 teaspoon of sea salt

* Fresh cracked pepper to taste

* 1 teaspoon of sugar

* 4 cloves of crushed fresh garlic

* 1\4 cup fresh Ramono Cheese


(Note: Purists will only use San Marzano tomatoes, crushed by hand, with a little sea salt and pepper with some fresh basil. This IS a good way to go; however, I like to kick it up a little, with the recipe included here)


Cheese Topping 

Use only fresh Mozzarella cheese, NOT the pre-shredded type. Shred your own fresh Motz or better yet, slice it, and put "Chunks" on your pie. Try not to use a watery fresh Mozzarella - the more solid the better!

Fresh grated Romano and Parmesan cheese, on top of the Mozzarella. 


TIP: For a twist on the New York Style, try fresh smoked provolone cheese, then the Motz, then a few splashes of fresh grated extra sharp Cheddar Cheese.  The purists would consider it quite unconventional, but I LOVE IT!!!   

Sauce "101" 

Mix the ingredients and put in a covered 1\2 gallon ball jar and place in the fridge the day before you bake. Don't store your sauce in a plastic container; a glass jar is best. On pizza day, take it out and bring it to room temperature. 

Be sure NOT to cook this sauce. The tomatoes have already been cooked in the can, they do not need to be cooked three times. I have taken San Marzano tomatoes right out of the can, crushed them by hand, and it was a GREAT pizza sauce, without adding any other ingredients. It is a matter of preference, try both and see what you like. You can also use a hand mixer with the tomatoes, just do not over blend. If your sauce gets too watery, you can strain it, but usually this has not been a problem for us. My preference is to hand crush the tomatoes, add all ingredients and then chill in the fridge. After a few hours I will hit it with the hand mixer to smooth out the sauce a little bit, then taste to see if it needs anything. Ends up with a great sauce!! 

Lets Get "Started" 

Probably the two best-kept secrets in the pie world are these: 

 1    Yeast culture starter. "Wild" or other.

2        High-Gluten Protein Flour. 

You can purchase a sourdough starter, like the King Arthur brand, that comes from a 250-year-old strain. There are cultures out there that are even many centuries older!

For the purpose of the "Do it Yourself, Perfect Pie"- make your own wild sourdough starter, which is what I do. It may sound hard and a bit crazy to some, but it is so simple!

Time to catch some fresh, wild yeast to get your own culture started!

 In a Ball jar, combine 1 cup of flour with 1 cup of bottled spring/filtered water. I set mine outside in mild weather, with the lid loose for several hours to catch the tastiest of wild yeast! Yes, I set my starter out on the deck to catch the salty Chesapeake Bay breezes, all to help enhance what we affectionately call "Jim's Starter by the Sea". 

 After several hours, I set the jar in the oven with the interior light on, and the oven OFF, overnight. In the morning, I found a nice grayish fluid, which is alcohol, sitting on top of the flour.  I stirred the liquid back in and removed ½ cup, before "re-feeding" the starter with 1cup flour, and ¾ cup water. By bedtime, I stirred the starter again, and on the third day, I stirred in the accumulated alcohol, removed ½" of discard, and fed again. Then let sit. Do this everyday for 3-6 days. My starter was ready to roll in three days, although it usually will take longer.  Depending on the amount of yeast, and the temperature of the environment, it will take 3 days to a month for the starter to be ready to use. 

Store your starter in the fridge and feed it once a week by taking some out, using it, or give some to a friend. Re-feed the "Mother Jar" of starter with flour and water and let sit for a few hours, then put back in the fridge. (At this point, use equal parts flour and water to feed.) 

You ALWAYS when using your starter want it to be at room temp and be at its peak of activity. Do this by taking out what you need in the morning (or night before) and re-feed it with some flour and water and let it sit out all day, then use it in the afternoon \ evening and it will work great. 

When you store your starter in a fridge, the best thing to do is not use the top of the ball jar, use cellophane wrap and a rubber band around the top of the jar. Punch a very small hole in the cellophane to let the gas escape. I also have drilled some holes in the top of my starter jars and that works as well. Another tip is that once your starter is where you like it's flavor and aroma, you don't have to keep stirring in all the alcohol, you can pour some of it off, but I would not take 100% of it out. Leave a little to stir back in.

 One other thing about your starter, never, never, never add anything to it except flour and water. No packet yeast, sugar, nothing. I mean NOTHING!!!! Keep your culture as pure as you can. When not in use, feed it once a week and back in the fridge ya go!


Break out the Dough 

About Flour.


True, you can make a great pie with AP and bread flour. However, using the high gluten flour does make a difference in the dough. When you go out for a pie at your local NY style family Pizzeria, they most likely are using a high gluten flour product. Great pizza is a combination of many, many, many little things, that will make a HUGE difference in your final product. The right high gluten flour is just one of those many things. 

Don't waste your time looking for high gluten flour at your local grocery store, you won't find it. Order it on line and be done with it. King Arthur has probably the best flour you can get for making pies, "Sir Lancelot High Gluten Flour". This product can be ordered on line from their web site, no prob. Just order a case of it and don't worry about it. Once you use this flour, you probably will use nothing else for pizza dough. It is that good! The high gluten flour won't burn, even at the high temps we are cooking our pies!

 First, take your starter out of the fridge Wed morning and re feed it (the discard that you will bake with) as well as your "Mother Jar". Once your starter (discard) is ready later that day,(make your poolish) then start to prepare by adding in your mixer bowl the poolish and two cups of high gluten flour into your mixer along with one cup warm spring water. (I use Dasani). And one cup of bread flour. Save the last cup of flour to add slowly during the end of kneading.

  I like to kick up my dough a bit so I will hit it with some instant yeast, this goes right into the mix with everything else above. Do not put salt in yet. The reason why I use one cup of bread flour instead of all high gluten is because the bread flour will give the dough some extra strength. When you are ready to pat out your pie, you won't get any holes in your dough. Bread flour also is a high gluten product as well. 


If you have got the time, Autolyse your dough. DO this by mixing your poolish with the flour to be used for the dough, and add one cup of warm spring water. Let sit in warm place for 30 minutes to up to four-five hours. Then continue with recipe.


Making the Dough- A wet mix 


Add your poolish \ and four if did not Autolyse- to the mixer. Add one half cup warm water. This will be a very wet batter, will look almost like a pancake batter at this point, and that is what you want for now. 

Should look like a batter during most of the kneading

Continue to mix for 13 minutes on low, then start adding in the remaining flour-SLOWLY (bout a cup) over the next seven minutes. The dough should now start to form a soft ball. Increase the mixer speed during this last few minutes of kneading. Last-add your salt and a little olive oil if you like. Total kneading time in the mixer can be 18 to 25 minutes.

If the dough is too wet at the end, just add some more flour, but don't overdo. You still want a fairly wet \ soft batter. You do NOT want, at the end of your knead, a somewhat thick hard ball of dough, you want it soft, high moisture content. It will be a little sticky on your fingers once you put it on the granite. Once you hit it with a little bench flour and hand knead it will not stick at all. It will be a VERY soft moist ball of dough.

 Then, pour dough ball on to a cool granite surface dusted with light flour. Try to use as little bench flour as possible. Hand knead lightly only for a couple of minutes. Form into a ball and place in a big bowl coated lightly with a little olive oil. 

Let stand in covered bowl at room temp 1-2 hours or until it has increased by over a third in size, then cover with cellophane and place in fridge until Saturday morning. Day of pizza day, Saturday, take the dough out maybe two or three hours before your ready to make pizza. This last couple hours will bring the dough to room temp and rise a bit more. Don't look for double bulk, that sort of thing. This dough recipe is about six to seven cups of flour, of which can make several pies easily.

 Prep the grill 

Place six bricks (the ones with holes in them called Frogs) in the center of your grill and place the pizza stone on top of the bricks. Take your soaked Cherry and Apple wood chips and place them in your smoker box.

 This is a BIG factor in flavor and what separates this pie from most. The fruitwoods that are smoke on the grill while the pie is cooking. You will not believe how good this is, and it is what they do in Naples. The difference is I like the flavors of apple and cherry smoke as opposed to oak, and, I am cooking at 700+ degrees, not 900+ degrees.


The pie is only on the grill for 7-9 minutes, and it is a good idea to rotate the pie just once half way through the cooking time. Not as important here as it is in a brick oven. The gas grill has the benefit of even heat distribution. Moisture is not really a problem inside the grill. In a 100% enclosed brick oven, I can see where gas fed fire could have possibly a moisture issue. Don't think for a minute the pie will taste like smoke either, it does not. The pie is not on the grill long enough. But it is just long enough to have just a hint of the flavor.

 Turn on your grill, all four burners, and set to "high". It is important that the bottom of your grill is clean and free of a lot of grease build up. If you have been smoking pork buts the previous weekend, you will need to clean your grill prior to pizza day. You will be cooking at high temps, and you don't want any flame-ups from old grease and food trash that is in your grill. CLEAN YOU GRILL!

 The reason for the Frog bricks is two-fold. 

1)      To elevate the pizza stone higher in the grill to take advantage of the higher temps.

2)      The bricks hold a TON of heat and will help your pizza stone get even hotter, and maintain the same heat level while you open and close the grill. 

It is important to let your grill come up to temp, prob. around 45 minutes before putting your pie on the stone. 

The grill is now reaching the 700+ degree mark, the wood chunks have a nice smoke going and soon you are about to have one of the best pizzas you can have in the world, and it only takes about 7+ minutes on the grill. Remember that at the time of assembly, you want everything at room temp. The dough, ingredients, sauce, pretty much everything except the cheese, which should be kept cool right up until the time of prep.

 Lets go for a stretch 

To prepare your pie, put your dough on your  floured granite surface and pat out to the size you want. STRETCH the dough by hand. Go for a thin layer, but don't overwork it. It does not really 'Knead" that.  Use as little bench flour as you can get away with. Do not use a rolling pin.

Put corn meal on your pizza Peel and transfer your dough onto your peel.  ALWAYS test your dough on the peel to make sure it does not stick. Work very fast once you put the dough on the peel. Add sauce to your dough, then the motz cheese and toppings. Don't overdo with the toppings, go light. Add fresh herbs, I like basil and some chives from your herb garden-very good!  Also, top off the pie with a light once-over of olive oil. 


If you are going to be using veggie toppings, sausage, etc, PRECOOK them before it hits the grill. Try your first pie with just the Motz and one other item at first. You will find that the dough and sauce is so good, you don't really need a lot of other stuff on the pie. I am a pepperoni freak, so yeah, I cut my own fresh and it makes a great pie. The pre-sliced pepperoni can't compare.

 Transfer your pizza from the peel to the grill; cook for only 7-9 minutes.

After the pie is done, transfer it to a pizza tray and serve. That is about it.

 I leave freshly shaved cheese on the table in case folks want to add more.


It's Ready!! You will find that it is much harder to go out for pizza when you  know that you can easily, and very much afford to cook some of the best pies in the world at home. That is what is so amazing; the cost of cooking these pies is very, very little. Do make the investment in the Sir Lancelot Flour, that is worth it for sure, as well are the San Marzano tomatoes. However the fact is, you can splurge on a couple of ingredients and have the best pizza in the world, at a third the cost of a mediocre, local conveyer belt-cooked pie, with ketchup for sauce!

 Lastly I would like to thank King Arthur Flour for making such a fantastic flour product. I have been using their bread flour for a long time, and the Sir Lancelot for Pizza Dough is just a dream come true. Thank you folks!!



"May your future be filled with gourmet pizza for years to come!!!!" 



Since we published this recipe, we have moved on to a new grill that is better suited for grilling pies. It is a Infrared gas grill. This is a great grill for pies because the heat is more evenly distrubited across the grill and the heat stays hotter at the grill level because of the grates and plates above the burners. It also has a temp gauge right at grate level so you know exactly what your cooking temp is even at the crust level. This grill is getting 700+ degrees very quickly!

I also bought a seperate smoker \ electric for doing our butts, ribs and chicken. Works great. The reason I went to a smoker is because I wanted to keep this new infrared grill ALWAYS extremely clean. At temps of 600+, flair ups happen EASY!!! You dont want any pork fat in your grill at all.

So for the most part, I only use the new Infrared for pies, steaks, grilling veggies, that sort of thing. And keep it clean and always coat the interior with a cooking spray. If your going to be grilling a lot of pies,

keep your buts on a smoker!!


Jim Baugh

Jim Baugh Outdoors TV


King Arthur Flour, Norwich Vermont.

Suzanne Cote

Ruth Gurganus, Editor.

Sourdough Baking, John Ross


Captain Bill Parkenson

And "Mimi" 

Ruth suprised little Marina with a present for the Pizza Party,

A new Doll!!! She loved it. Thanks Ruthie!!!! Very Sweet.

turosdolci's picture

Cranberry Orange Biscotti for Thanksgiving

I added  cranberries to a biscotti recipe of my grandmothers making it part of our Thanksgiving dessert selection. We always add a little of our Italian heritage to each course of our dinner. Being in the middle of all the cranberry bogs on Cape Cod made it even more special this year.



Yippee's picture

20101109 Mr. Hamelman's 5-Grain Sourdough with Rye Starter


I haven't really been taking full advantage of Mr. Hamelman's book. The 90% rye made at the beginning of this year was the one and only formula from his book I've attempted.  For the most part of the year, I've been taking my time to upgrade my equipment, getting to know their properties, and playing with a simple formula.  Now it seems that I've gotten a hang of the very basic aspects of bread baking, I'm ready for more 'adventures'.

This time I picked the five-grain sourdough with rye starter.  This is a pretty straight-forward formula.  Despite the high % of whole grains in the dough, the high gluten flour used has made up for decent gluten development.  Due to the relatively high hydration, the dough was very loose in my mixer at the beginning. I briefly mixed all the ingredients and let them sit for a while and ran the mixer again. I considered this the 'S&F' by my mixer. By repeating this a few times, the gluten had developed to the extent I preferred and the dough had formed within the first hour.  The handling of dough was not a problem at all.

To prepare for this and other future bakes of Mr. Hamelman's formulae, I stocked up with 50 lbs of cracked rye. Considering how frequently I bake, it should probably last through next decade! Just kidding!  I've found other uses of cracked rye, thanks to the delay of my bake.  Each morning in the week following the original bake that was cancelled, I ate some of the refrigerated soaker with my oatmeal. At the end of that week, all the old soaker was consumed.  I prepared a new batch of soaker for this bake. 

I was hoping this bake would serve as a test for temperature and timing required for fermentation of dough leavened by an active, systematically refreshed starter.  Inevitably, the original bake was put off and I was, again, working with a weeks-old, unrefreshed starter. When I prepared this starter for the original bake, I did not follow the instruction in the book.  Instead, I used up most of my 100% rye starter on hand and built it into an 83% levain. 

When my dough is in final proof, I usually check on its progress before I go to work in the morning and adjust the thermostat accordingly, so that it would be ready for baking when I return.  There was an episode this time which almost gave me a heart attack.   Instead of seeing the 54F I had set for the overnight proof, the bright red, heart-stopping 64F on the digital display made my eyes pop!  I had forgotten to turn on the refrigerator!  I said to myself:  'I'm dead, it's over!' (今次死梗, 衰硬!)  Thank goodness, the dough was a little shy of ready; my sluggish starter had saved the day!  I froze the dough immediately for an hour and moved it to a 33F refrigerator.  When I got home that night, it had reached the perfect stage for baking.  Whew! ( 險過剃頭!)

The following is a summary of my interpretation of the formula:



This is one of the loaves I'm going to bring home to my parents during Thanksgiving.  In order to come up with a variety of breads, I have to complete a few more bakes within the next few days. Time is running out. Yikes!  The pressure is on!     

Here are some pictures:

curvesarein's picture

Wanted: Original Bosch WW Bread recipe in the 80's. The one the demonstrators made.

Ok, what excitement today!!! My Bosch Universal Plus mixer and food processor showed up and my Nutrimill and Bread Slicer. I spent all day super cleaning and organizing for my equipment. I am so glad I have lot's of room in my kitchen and pantry. The Nutrimill is large. Ok now I want to make the original recipe I made 30 years ago with the Bosc Machine then with 2 speeds. Does anyone have that recipe?

saltandserenity's picture

Breakfast Biscotti

These are a biscotti unlike any other you may have tried.  Traditionally, biscotti are hard, sturdy cookies, made for dunking into coffee or tea.  These biscotti are firm but crisp and quite crunchy and airy all at the same time.  They are delicate and will shatter if you are not careful handling them.  It is a lot like eating a crunchy cloud, if you can imagine that.  I call them breakfast biscotti because they are made with Special K cereal.  That's what gives them their unique texture. 

Pictures and recipe are here:

Home Baker's picture
Home Baker

Wheat bread with cracked rye and wheat berries



  • 700g all purpose flour

  • 700g bread flour

  • 200g rye flour

  • 150g whole wheat flour

  • 100g wheat germ

  • 100g ground whole grain cereal

  • 100g milk powder

  • 50g cracked/kibbled wheat and/or rye berries

  • 40-50g course kosher salt

  • *1/2 teaspoon citric acid powder

  • *1/2 teaspoon ginger

First, grind, weigh and measure all the dry ingredients, combining them in the mixer bowl.

Let the mixer stir the dry ingredients to an even blend. I use the paddle attachment turning on its lowest speed in the completely filled bowl of a Kitchenaid K5A mixer. Once mixed, you will divide the dry ingredients into two equal parts.

I should mention here that the portions and processes in this recipe were designed to match my own kitchen and my own equipment. The dry measures completely fill my largest mixer bowl, the four loaves are the maximum that my oven can handle in one bake. 


I start building production starter a couple of days ahead, with the aim of having about 600 grams of vigorous starter ready when I plan to start mixing and fermenting the loaves. 

Measure separately for each batch:

  • 250g production sourdough (from whole grain rye, whole grain wheat and unbleached KA all purpose -- all organic)

  • 660g water

  • *2 tablespoons honey (from a local coop)

  • *1/2 teaspoon natural soy lecithin

  • *1 tablespoon organic barley malt syrup

  • *1 tablespoon unsalted butter

Make two batches of wet ingredients. The dough will be mixed in two batches to prevent ruining the mixer by overtaxing its motor and gears. One batch of wet ingredients goes into each half of the dry ingredients mixture. 


Into each of two large mixing bowls, add one measure of the combined wet, then one measure of the combined dry ingredients. Fit dough hook onto mixer and carefully work one measure of wet ingredients into one measure of dry ingredients for only a few minutes, ending with two batches of wet dough. Cover each  bowl with plastic and let it rest for 1/2 hour.


Dump each bowl of wet dough into the same large plastic lidded tub. Stretch-and-fold dough a few times in the tub, then cover tub with lid and place into refrigerator for total of 16-24 hours.

Remove tub from refrigerator for about ten minutes of stretch-and-folds at two intervals, first after 4-6 hours and once more after 8-12 hours. Rest in refrigerator for final, uninterupted 8-12 hours.

Place at least a pint of water into a clear glass or plastic container and place the container the same spot the final rise will occur. A ball of dough will be dropped into water at the same time as the loaves are set in the rise location. By watching for the moment when the sunken ball of dough floats the the surface it will be possible to determine exactly when the dough has reached its maximum rise. The vessel of water is placed in the area where the final rise happens well ahead of time to ensure that the water achieves the same temperature as the air --and the rest of the dough-- in that space. 


Cut a small (50-75g) piece of dough off and shape into tight ball. Cover and set aside.

Divide remaining dough into:

  • 2 pieces @ 950g for smaller (8") loaf pans, and

  • two pieces @ approximately 1125g for large (9") loaf pans.

The process I use is to portion two pieces of dough at 950g, then weigh remaining dough and divide it into two equal portions. The larger amounts can vary somewhat but I find this recipe gives the best result from the standard 8" loaf pan when the loaf is formed from a 950g measure of dough. Shape and pan dough into the greased loaf pans. Place loaves into plastic bags or lidded tubs for final rise, then move to the final rise location. 

Now, retrieve the reserved ball of dough and drop it into the glass of water which had been placed hours before in the same final rise area where the shaped, covered loaves have now been placed. The ball of dough will sink to the bottom of the container of water. The ball of dough will remain submerged in the glasss of water for a long time, but start checking it periodically after about two hours. The amount of time required for the dough ball to float (which marks the end of the final proof) can vary widely, from at least two to more than four hours, depending on temperatures and the vitality of the starter. I have found that capturing the precise moment when the dough achieves its maximum rise (but not a minute more) is the key to producing a really remarkable flavor and appearance from this recipe. Excellent and repeatable results are obtainable by using this method to monitor the final rise: when dough ball floats to the surface the loaves must go immediately into the hot oven.


About an hour before you think baking will begin, place a shallow metal pan in the bottom of the oven and turn on the oven to preheat to 500°F. As soon as the dough ball floats to the surface of the water it has been submerged in, place a mug 2/3 full of hot water to boil in the microwave. Remove panned loaves from their plasic enclosures and slash each loaf once down the middle, along its longest dimension. Take mug of boiling water from microwave and pour it carefully into the metal pan in the bottom of the oven. Place the four panned loaves on one shelf, set at a height just below the center of the oven, close oven door and reset oven temperature to 460°F. After ten minutes lower temperature to 425°F. After 20 minutes rotate loaves for even browning and turn heat down to 375°F. After 40 minutes begin checking loaves for doneness. I bake the loaves to an internal temperature of 205°F - 210°F, which takes 45-55 minutes. Each of the loaves always seems to need slightly more or less time in my oven. 

Cool loaves on rack for at least two hours before slicing. Flavors don't fully develop until about 24 hours after removal from oven. 

*NOTE ON MEASUREMENTS: Measuring cups and measuring spoons handle thick liquids and small quantities of dry product more accurately and with less waste than my scale does.

Recipe submitted to YeastSpotting page at Wild Yeast.