The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Skibum's picture

Overnight country blonde ciabatta

I used 1/3 of the Forkish recipe and made a couple of change ups. First, I left the WW flour out of the levain, but kept everything the same. Second, the first 2 KF loaves I proofed in plastic mixing bowls lined with linen. When proofed, the linen was wet and stuck to the loaf. Ken proofs in wicker bannetons and I am going to have to get off of my wallet and order one.

The other change I made was mixing in a larger bowl 12" diameter rather than my usual 9 inch bowl.  I did 4 S&F's in bowl with 20 minutes rest and found it much easier to do the S&F in bowl in the larger container.  It did seem strange having this small lump of dough in the big bowl, but I did seem to get better dough development and KF uses a 12 quart container for his mix.

As has been suggested on this site, I handled the dough as little as possible.  I did 1 gentle letter fold and proofed on bakers parchment on a linen couche.  After an hour, I rolled the loaf over onto another piece of parchment as per PR in ABED and found the dough stuck to the parchment! The nothing sticks to parchment myth just got busted!

Baked it in my Lodge DO covered for 10 minutes and uncovered for another 10 @ 500F convection.

Happy baking! Brian

verve's picture

where can i purchase CAPUTO 00 (BLUE) FLOUR?




I need to get my hands on caputo blu 00 pizza flour. the only place i found online is amazong and the sellers are charging more for delivery than the actual cost of the flour :-/



Is anyone on here holding a surplus maybe and would like to sell me 1-5 kilos of the flour? I'm desperate!!!! 


I'm based in London.



Many thanks,






varda's picture

Bake to Order

In addition to my recent foray into selling at the farmers market, I have also been doing a small bake to order business out of my house.   I post a few choices for one day a week, and people order a couple days in advance.   Then stop by and pick up.   This is very constrained as zoning regs say that only 6 people per day can come to the house to purchase.   It would take a neighbor complaint to make enforcement kick in, but obviously it could only grow so much.  

I started with a few friends, and then a few people who became friends, plus a few friends of friends.   A couple people order almost every week and have done so for months, and then several more people order regularly but less frequently.  

A woman I know who gets things done decided to hold a bread tasting for me - in other words she hosts and invites her friends, and I bake.    That's next week, so we'll see what comes of that.  

Picture above was taken just after the last bagel came out of the oven, but unfortunately after the first customer came and walked off with a few bagels and a baguette. 

Delbadry's picture

Bubbly crust

I was wondering if anybody knew what causes bread to have a bubbly crust. Is it high hydration? Too much yeast?

Thanks :)

jofl's picture

My starter isnt sour

I have a 12 month starter from rye and wholemeal originally, but for past 6 months wholley fed with rye.

I keep in in the fridge and feed it once a week. It has a lovely smell and has excellent results in my bread, BUT the flavour is not markedly sour??

Any advice please

TaniRDev's picture

Starter: Raisin water does not ferment - it moulds - help

During the winter I made a fantastic starter with fermented raisin water. Water & Raisins 10 days later it was foaming and boozy. The result giving us a starter with really great bakes.

My daughter (9) is making a starter as a project. It has changed the water colour as expected but is not foaming, it is not boozy it has grown mould on top.

The only two things that I can think of is the difference in temperature during winter and early summer and the type of produce. My starter was made with off the shelf raisins, flower and tap water while hers is made with Organic ingredients and spring water.

As you can see on the photo all was honky doory on day 3 – 4 and then it just went down hill until it went mouldy on day 8 – 9.

Please help.

1. Please confirm the root of the problem.

2. Please give me suggestions/pointers on how to fix this dilemma in future.

Thank you

dabrownman's picture

Multigrain Old Sourdough Makes 2 Retarded Pizzas

From the last whole grain multigrain SD bake with seeds and scald here:

 we held back 60 g of the final dough before the scald was added to make some pizzas.

We added 30 g each of AP flour and water to the old dough for the first build and then 3 hours later we added 290 g of AP and 210 g of water,.  After another 3 hours we added 50 g of AP and 35 g of flour to the dough and immediately refrigerated it for 48 hours.


We divided it in half for one Pizza on Saturday night and the remainder was used of Sunday night with the addition of sun dried tomato, fresh rosemary and garlic to the dough.


Look at that first piece of the first pizza bend!           And the bootom of teh 2nd Pizza

It was shocking how much the aromatic seeds of caraway, anise, coriander and fennel came though in the first pizza. There was such a small amount of these seeds, less than half a gram, in the first 350 g of pizza dough that one would think the flavor would disappear.


But, even with all the toppings of, grilled chicken, pepperoni, hot sausage, Poblano and red peppers, red onions, caramelized onions and mushrooms with mozzarella and pecorino cheese the first thing my wife said after the first bite was that the dough tasted like rye bread.  I though the same thing. I loved it but she thought it was little strange to have a rye pizza. 


For the first pizza we didn’t par bake the crust as we usually do and it was a little thicker than our super thon usual so it didn’t bake up as crisp at 500 F – even with a stone top and bottom 10” apart.   My wife liked the texture better than the normal for some reason.  I thought it was like thicker fold over not crisp NY style pizza that I don’t like very much.


See through pepperoni.

The pizza tasted great even though it didn’t have half the stuff we usually put in or on it.  The 2nd pizza was retarded for 72 hours.  When it came out of the fridge we added the sun dried tomato, fresh garlic and rosemary to it – like we do our favorite SD pizza crust that uses a modified Focaccia  Romana recipe. 


This curst had no rye flavor at all even though it had the same amount of aromatic seeds as the first one but you could taste the new additions. I liked this crust better for 3 reasons.  I baked it at 550 F, never knew the oven went that high, it was par baked for 2 minutes before being loaded up and it came out thinner and much more crisp – just the way I like it.  My wife said it tasted better without the rye!


Our favorite tortilla and pizza flour at over 13% protein - from little Italy in Mexico :-)  $1.88 for 5 #s!

Still, no crust has been able to dethrone the Focaccia Romana made outside on a 650 F gas grill with a stone.



Build 1

Build 2

 Build 3



86% hydro Old dough


































































Total Weight






Pizza 2 included 1 T each sun dried tomato




& fresh rosemary & 1 tsp of fresh garlic





Foodzeit's picture

artisan barley seeds rye sourdough bread

This month, Karen from the “brot and bread” blog was asking bakers on “the fresh loaf” to come together and try to recreate a special kind of multi grain artisanal bread that she has fallen in love with during her holidays in Germany. The sourdough bread was a very moist type of whole wheat bread with plenty of goodies inside. I immediately thought about participating, but being in lack of many of the required grains for this bread, I thought about another bread that was on my list of “homemade rye breads to bake” for a very long time, a wonderful grain based bread that is healthy and full of good stuff is this bread that I baked, following Marla's recipe from over here.

I liked to bake this bread today because I like barley, which is used in the bread as a main ingredient, which is a wonderful and healthy grain that has a lot of fibers as well as iron contents. Also being one of the main ingredients of beer, what could go wrong if put it in my bread as well? So here with go with this great tasting whole grain bread.


  • 100 g rye flour
  • 100 g water
  • 10 g rye sourdough starter

Mix everything together to smooth dough without any clumps inside and let it rest in a covered bowl at 24-28°C for 14 – 20 hours. After your sourdough is ready, don't forget to take some starter away and keep it in the fridge for your next bread.


  • 100 g wheat flour
  • 80 g water
  • 1 g fresh yeast

Mix everything and let it rest for about 12 hours at room temperature


  • 110 g cracked barley seeds
  • 50 g roasted sunflower seeds
  • 40 g linseeds
  • 10 g black sesame seeds
  • 12 g salt
  • 300 g hot water

Mix everything and pour the hot water over it and let it rest for 12 hours at least

Saaten mix - grain mix
Saaten mix - grain mix

Main dough:

  • Sourdough
  • Scald
  • Sponge
  • 140 g wheat flour
  • 50 g rye flour
  • 10 g sesame oil 
  • 50 g grated apple
  • 6 g fresh yeast
Ingredients - Zutaten
Ingredients - Zutaten

Mix everything well together and knead for about 10 minutes, cover the bowl up, put it in a warm place and let it rest for 30 - 40 minutes. After that, fold the dough 3 times in the bowl. I am making 2 loafs out of the dough. So I split the dough in two equal portions and I shape the dough into the shape of the inside of the bread baking forms so it looks a bit like a big sausage. In the meantime butter the bread baking forms with butter and pop the dough in the forms. Cover it up and let the form rest in a warm place for another 60 minutes. At the end of those 60 minutes the yeast of the sourdough was working and increasing the volume of the bread but maximum two times.

Dough in the bread baking form - Teig in der Brotbackform
Dough in the bread baking form - Teig in der Brotbackform

Before popping it in the oven, I am using the finger probing technique to see if the breads are ready to be baked now. Then I am taking a water sprayer to spray some water on top of the breads. Then I add oatflakes on the loafs and I cut both breads once in the middle.
In the meantime preheat the oven to 250 degrees Celsius. Then pop the bread form in the oven and pour a cup of water in the bottom of the oven. Actually, you can put a baking tray in the oven when you preheat it. This way you can pour the water in the tray instead of the bottom of the oven, it’s less messy. Anyhow the effect is the same, what you want is the hot steam. Now you bake the bread in the hot steam for 10 minutes. Then you open the oven, let the steam out (eventually take the baking tray out) and reduce the heat of the oven to 200 degrees Celsius. Continue baking the bread for another 35 – 40 minutes. Then pop the breads out of the form and spray some water on the bottom and the side of the bread. It the bottom and the top of the bread are still too pale, you can put the bread back in the oven and bake for another 5 minutes.

bobku's picture

San Francisco starter

I received my San Francisco starter a few days ago and it's looking great I have my own starter that I use for most of my breads that is not sour and I purposely maintain it that way.
I keep 300 grams of starter, feed every 12 hours when kept on counter. If its kept in the refrigerator I'll take out a couple of days before hand and start feeding every 12 hours. Whenever I feed it I dump all but 100 grams of the starter out and feed 100 grams bottled water and 100 grams of flour made up of 85% high guten flour ( all trumps), 10% whole wheat (KA), 5% rye (KA). I'll make my levain from that starter. If I recipe calls for 600 grams of starter (levain) I'll only take a couple of spoonfull's my starter and add 300 grams of flour and 300 grams of water let sit on on counter for a couple of hours, then take a scoop see if it floats in water when it does I'm set to go. I don't always want a sour bread I found this method makes a flavorful but not a sour loaf.

I know most sour flavor is gotten from a using long cold fermented dough but In addition to that what is the best way to maintain and use this San Francisco starter. I'm looking to bake a very sour loaf about once a week. Just need information concerning the starter maintenance to optimize its sour capabilities.

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Casey_Powers's picture

My first boule!

This is the Ken Forkish recipe for Saturday bread.  I was very intimidated by a boule, but I went for it.  They are so gorgeous.  I halved the recipe since I do not yet have the 12 qt Cambro.  The recipe came out fine And the family loved it!