The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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ramat123's picture

My favorite loaf recipe

Hi tfl,

I am baking artisan bread for quite some time now and use your info on this site intensively.
It is now the time to try to return something back to the forum and ask a question.
The recipe is taken from a mix of a few sources and was developed during dozens of loaves in a home oven where my colleges at work who keep buying it twice a week helped me a lot with their comments.
The overall characteristic of the bread is a 33% bread flour, 33% whole wheat flour and 33% whole rye flour. The leaven is 70% hydration with the same mix of flours. The crust is quite thick and stays very crunchy for several hours after the bake. The crumb is somewhat dense and a little chewy. Just a little. It gives the bread a great country taste.

Here is a picture of it. (It's better than the pictures).



Here is the overall recipe:

Dough intergradient's
240 gram whole rye flour.
280 gram whole wheat flour.
280 gram bread flour.
590 gram water.
270 gram 70% hydration starter.
Salt 24 gram

12 hours before the final mix add the following to a mixing bowl and mix thoroughly. Cover with plastic and put in about 24c for 10-14 hours until it ripens.
60 gram whole rye flour
60 gram whole wheat flour
60 gram bread flour
125 gram water
25 gram of mature starter.

Add all the intergradient's to mixing bowl except for the salt.
Mix 30 seconds after the dough comes together on first speed.
Add the salt.
Mix on second speed for 3 minutes. The dough should be developed and not very wet.
Put the dough in a lightly floured plastic for a bulk fermentation of 2 hours.
Fold once after 1 hours.

Final fermentation
Shape two oval or round loaves. Let rest in proofing baskets for 4-5 hours. 45 minute before the bake start the oven to 230c with a pizza stone on the bottom of the oven.
2 minutes before the push the loaves to the oven steam the oven with ½ cup of water. Then, another ½ cup just before loading the loaves.
Score the loaves and load them to the oven.
Bake for 1 hour.
Slightly open the door 3 minutes before the end of the bake.
Cool down.
Preferably, let rest for at least 4 hours.

Hope some of you will find this bread as good as me.
Please let me know if you know of other recipes with similar characteristics.
Thanks a lot,



truman's picture

Need help identifying name of bread.

I am transcribing a journal from 1904. It's about a group of guys hiking their way in the woods in northern Minnesota to stake their timber claim. They have a cook which keeps making this bread but the guy's writing is not the best. It looks like Gullette but I can't find anything like it searching in Google. This is what he writes:

Wm. who is our cook makes what we call “Gullette”.  This is a very palatable bread and is made as follows:  He mixes a can of baking powder into about 20 pounds of flour and then opens the sack pushes the flour up against the sides so as to get a hollow, into this he pours water and mixes his dough, then takes the dough and puts the dough into the frying pan and places it in the fire.  After it has baked there for about 5 to 10 minutes the bread is baked and he puts in some more dough, this is repeated until enough bread has been baked.

Has anyone heard of Gullette - perhaps I'm intrepeting it wrong or he mispelled it. Any help would be greatly appreciated. He also appears to refer to this as "Dough-Gods" or "Dough-Goods" though it looks more like gods. He always puts quotes around these.

Thanks very much!


Trishinomaha's picture

Jewish Bakers Tests - Stan's Poppy Horns

Obviously we can't share the recipes - you'll have to buy the Jewish Baker's Cookbook for that =) but I made the poppy horns yesterday and they turned out beautifully. The dough is a dream to work with and the flavor is unbeatable! 

jombay's picture

Daniel Leader's Sourdough Croissants

Here are my sourdough croissants from Daniel Leader's Local Breads. It's the nicest croissant dough I have worked with thus far.




Baker's Percentage

Whole Milk

Liquid Levain

Instant Yeast

300 gms

100 gms

15 gms




Unbleached AP flour

500 gms


Unsalted Butter (for dough)

60 gms


Granulated Sugar

15 gms



Unsalted Butter (for roll in)

10 gms

200 gms





jennyloh's picture

Beer Bread Roll

I was in for a pleasant surprise when I made the beer bread from Jeffrey Hamelman's Bread book.  It was sweet and tasty.  I had my fun turning this into rolls.  

I've adapted the recipe a little,  reducing whole wheat,  and using the diastatic malt powder as I just couldn't find barley that I could sprout.  

I'm beginning to appreciate the stretch and fold method,  as I do see the impact on the crust.  I'm also learning how to steam my oven such that I get the thin crispy crust.  

Check out my full blog here.  



SteveB's picture

Tahini Bread

For any who might be interested, I've described the baking of tahini bread here.





bread10's picture

Kamut (Khorasan) vs Spelt Flour



I have used wholemeal spelt for both bread and pasta and also white spelt for bread.

I have used Kamut / Khorasan / Egyptian Gold once for pasta, but am not very familiar with the properties of this flour, apart from that it is very similar to spelt.


I would like to know how Kamut compares to spelt particularly for breadmaking. (Health & nutrition, protein, ease of digestion, breadmaking, taste etc...) ??

and anything else that may be of particular interest regarding these flours?


Thanks Heaps!

Franko's picture

unknown cast iron pan/griddle

My wife and I just got back from a little trip down the Washington coast, staying in Long Beach Washington for a few nights. On one of the days we decided to go into Oregon and and down the coast as far as Tillamook. While we were in Tillamook we stopped at the famous (in these parts) Tillamook Country Dairy. It's quite an operation they've got there with a large gift shop and restaurant in addition to self-guided tours. I wandered around the gift shop while my wife was sampling some of the cheese and came across this interesting pan. I figured I could use it for something even if I didn't know exactly what it's real purpose was. There didn't seem to be any posted info about it in the shop and the place was so busy I couldn't find anyone to answer my questions about it. So if any TFL members know what this is used for and have a recipe to go along with it, I'd greatly appreciate it.

Thanks All,


2bamstrbkr's picture

French Brioche Loaf

I've found a recipe on the Food Network for french toast that i would like to make for some family members coming to town this weekend. However it calls for broche bread to be triangled.  I've been searching for a brioche recipe, but can only find ones to make small individual servings. Can these recipes be left as a whole loaf and baked that way or is there a seperate recipe for baking one big loaf. I would apprciate any help with this.

Thank You,


venkitac's picture

Sourdough yeast vs bacteria and temperature

In the recent "Very liquid sd" post, there was a lot of information on yeast vs. bacteria. One thing that I found confusing is this: I have heard from other sources (including at a class at SFBI, assuming my notes are correct) that w.r.t temperature, lower temperatures restrict yeast activity *more* than bacteria activity. This also seems to match with my (naive?) experience: if I leave a starter in the fridge, it takes forever to double, but the sourness is there in 12-24 hours easily. But, but, in the earlier thread Debra Wink says:

"Dan gave us a good overview of how dough is affected by hydration (some cereal chemistry as well as metabolic effects), but now let's take a look at how the culture is affected---the population dynamics---because that will determine the magnitude of the metabolic effects. Lowering hydration will slow all the microorganisms, yes, but yeasts are not quite as sensitive to it as the lactobacilli. In other words, the growth rate of the bacteria declines more sharply than that of the yeasts. Sourdough LAB thrive in warmth at high hydrations; low hydration and cool temperatures really slow them down. Yeast benefit from this, because they have less competition from the bacteria, so they have more space, and the resources to expand. They aren't quite as hindered by low hydration, low temperature, low pH, salinity, etc., as lactobacilli are, so even if they do slow some, they gain an edge because the bacteria are slowed more."

i.,e, the exact opposite of what I heard at SFBI, read elsewhere, and my experience, w.r.t the effect of temperature on yeast vs. bacteria. Can someone (Debra?:)) clarify the effect of temperature on acidity and bacteria, please? Thanks.