The Fresh Loaf

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dabrownman's picture

Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

The last two bakes were a lower and then a higher percentage of whole grains  and more complex that this one at 48% whole grains.   We also used the KA mixer on speed 3 to knead the dough for 8 minutes instead of using French slap and folds and we baked the bread in a DO instead of on a stone with steam.


The rye sour and YW combo levain consisted of dark whole rye and water that was built over 10 hours with (2) 1 hour stages and one of 8 hours. After the levain had doubled we refrigerated it for 12 hours and then let it come to room temperature the next day for 2 hours as we autolysed the flours.


The AP, spelt, whole wheat, rye, potato flakes, oat flour ground flax seeds, baked potato, malts and Toady Tom’s Toasted Tidbits were autolysed with the Baltika #6 Porter and home made red wine vinegar for 2 hours before combining with the salt and the levain in the KA for kneading.


The dough was rested for 20 minutes and then 4 sets of S&F’s were done on 20 minute intervals.  The caraway and coriander seeds along with a new ingredient; caraway leaves and roasted re=hydrated onions were incorporated on the 3rd set.


The rye, spelt and ww sprout chits were incorporated on the 4th set.  Don’t forget to start your ww sprouts 48 hours ahead and the rye and spelt seeds 24 hours ahead to make sure they all chit together and are ready when needed.  Also take the 1 T of dried onions and roast them for a couple of minutes at 350 F to get them dark, not burned like I did the first time,  and then re-hydrate them in 3 T of water 4 hours ahead of time.


After the 4th set of S&f’S the dough was allowed to develop and ferment for 1 hour before being pre shaped and shaped into a boule and placed into a rice floured basket inside a trash can liner where it was allowed to ferment for another hour before being retarded for 8 hours in the fridge.


The dough was then allowed to come to room temperature and ferment and develop some more on the counter the next day for 6 hours since the temperature in the kitchen is only 67 F. 


The oven was preheated to 450 F.  The basket was upended into the cold DO, poorly scored (can’t seem to ever do it right in a DO), and placed into the hot oven that was immediately turned down to 425 F where the bread steamed itself for 25minutes.  Then the lid was removed and the bread baked for another 20 minutes.


10 minutes after the lid came off the bread was removed from the DO and continued to bake directly on the oven rack.  The bread was also rotated 180 degrees every 5 minutes until it reached 205 F on the inside.  The bread was allowed to crisp on the oven rack for 10 minutes with the oven off and door ajar before being moved to the cooling rack.  It sure smells tasty.


The crumb came out open and moist with a great chew due to the sprouts.  The taste was very good.  Instead of the dominate onion taste like last time, we had a caraway flavor that came through due to the caraway leaves and not the caraway seeds.  This is what Americans would call rye bread even though rye only makes up about 27% of the flours used in the bread.  We really like the way this bread tastes.  It is complex and earthy.  The combination of whole rye being twice as much as whole spelt and WW and the whole grains making up 50% of the flours is one we like very much.  The YW and SD levain combination also helps to lighten the crumb and open it up thanks to the YW while still getting a SD taste to come through too.


Mixed Starter

Build 1

Build 2

 Build 3



SD Starter






Yeast Water






Dark Rye












Total Starter
























Levain % of Total












Dough Flour


















Dark Rye






Toady Tom's Toasted Tidbits






Red Malt






White Malt






Potato Flakes






Ground Flax Seed






Oat Flour












Dough Flour









1.67% total weight of flour

Baltika Porter






Dough Hydration












Total Flour






Porter 290 & Water






Total Dough Hydration












Hydration w/ Adds






Total Weight












Whole Grains




































Total Sprouts












Add - Ins






Barley Malt






Caraway and Coriander


















1 tsp Dried Minced Onion - Baked





Brown @ 350 F, Re-hydrated & Drained











1/2 tsp Caraway Leaves












50g of Baked Potato with Skin - included in weights




Kirstie Bee's picture
Kirstie Bee

Help with slap&fold/Bertinet method

Hello all.

I'm very much a bread-making novice - today I attempted the slap&fold method for the first time, having previously stuck to heel-of-the-hand style kneading.  Although I find my breads much more enjoyable to eat now than the first one I tried - which was a bit of a brick - I do like the idea of a slightly lighter bread, as they do still sometimes seem a tad dense (though I can only compare to shop bought bread, so I'm not entirely sure what they should be like!).  However, I really struggled to get the slap&fold method (I have watched the video) to work for me - my dough seemed to stay quite ball-y instead of stretching and wouldn't stick to the table, which I think in turn stopped me getting the kind of stretch I'd like.  I found that if I put a little water on the table or dough then it would stick better; but that didn't last and I felt as if I must be doing something wrong if I had to keep wetting my surface!  I haven't yet ventured beyond a 'basic' loaf, while I try to learn the fundamentals and get a feel for everything.

For reference, ingredients were:

500g strong white flour

Sachet instant yeast

10g salt

340g water (68% hydration)

10g fat (olive oil)

Any suggestions?  As I said, I'm very new to bread, so apologies if this is a silly question!




Gail_NK's picture

Growing Local Grain: Let's Take Back Our Wheat

At GoodFood World (, we just published a piece called "Local Grains: Taking Back Our Wheat" (

I put it here to open discussion; this has been a group known for its knowledge of grain and willingness to share/criticise/discuss ideas.

Have at it folks!

Much appreciate your input and advice!

Gail N-K

dmsnyder's picture

Hamelman's "Bread," second edition is shipping!

My copy arrived today! Just looking at the table of contents, I see a number of new formulas that are calling to me ... Make me! ... No! Make me first! ... 

'Scuse me. Gotta go read.


ex99125b's picture

Bakers math and lesson 3

The web is replete with examples of how to do bakers math and I think that I have a good handle on it, enough to put together a spreadsheet anyways. However, I seem to trip myself up on preferments. Could  someone show me the bakers percentages for the recipe in lesson three? Enough of them so that I could start with the desired dough weight and work my way back through the recipe? I certainly would appreciate it.

cookingbyheart's picture

Chapati - North Indian Flatbread

Vishwani Agrawal teaches his daughter, Chitra, to make traditional North Indian flatbread known as chapati or roti.

It was a treat to spend the day with Chitra and her dad while we shot this piece and learned from a master. Chitra’s father, Vishwani, shares his method of making chapati, also known as roti, a flat bread most commonly prepared in northern India. Vishwani grew up in Allahabad, one of India’s oldest cities, where he learned to prepare chapatis by watching his mother and then as time went on, by refining his own technique. On the shoot, Vishwani told us about leaving home for college, which is when he first began making chapati. Later, when he met his wife, Prathima, he continued to make chapati. Prathima is from south India, where rice is more commonly served as a staple. To this day, Vishwani remains the primary chapati-maker of the house. And since Vishwani and Prathima make chapatis weekly, they’ve become masters. It seems like making any kind of bread dough takes some experimentation to get it right.

When I asked Vishwani about the importance of passing down the tradition, I was excited by his response. He pointed out that traditions are not a one way street. They aren’t blindly passed on and can’t be forced onto the next generation, but rather they are actively accepted, practiced and kept alive by the younger generation. It’s refreshing to hear a different perspective and to consider that we are not just vessels but we are active participants in creating new traditions and keeping old traditions alive. Vishwani can teach what he knows, but it’s up to Chitra to keep it going, if she so chooses. As he tells Chitra, he teaches procedure, technique is what you figure out on your own.

Vishwani and Prathima reside in Alabama, where they both work in the Computer and Electrical Engineering Department at Auburn University.

Ingredients (makes 6 rotis)
1 cup of flour
~1/2 cup lukewarm water
extra flour for rolling

Sift the flour into a bowl and slowly add water while kneading until you get to a dough that is soft, smooth and pliable. The longer you knead the dough the better but 5 minutes of heavy kneading will do.

Take the dough ball and cover with a damp cloth for a minimum of 30 minutes (you can also make the dough and put in your fridge for making another day).

Divide the dough into 6 dough balls or loee and roll them in flour.

Flatten each each dough ball with your palm and roll out to a 6 inch diameter, using extra flour so it does not stick.

Heat an iron skillet on medium heat. When it is hot (water drops should sizzle immediately), place roti on.

Let it cook and when you start to see bubbles form in many places, flip it over and cook until the other side does the same.

Over a medium flame, with flat tongs or chimta place the roti until it blows up or browns on both sides. (If you are cooking on an electric stove, you can press the roti in different places with a cloth to make it blow up a bit right on the skillet)

With the tongs, hit the roti against a surface to shake off any excess flour.

Butter one side with ghee and place in an airtight container lined with paper towel.

Music: Boss City by Wes Montgomery; Evelyn by Dabrye; Pacific Theme by Broken Social Scene; Cause=Time by Broken Social Scene; Little Chin by Tommy Guererro

Vishwani and Chitra, thank you for sharing. Franny & John, Thank you for letting us take over your apt for the day! Sintalentos, thank you for your musical consultation. Michael Legume, thanks for the audio equip. Paul, you’re the best.

JOHN01473's picture

Brown Bread - Felixstowe Baker's Recipe

Today I made a granary loaf with fresh yeast and I have to say I am pleased as punch. Although not a sourdough I did use a few of the SD techniques.
This recipe was given to me by one of the "Lovely Bakers from Felixstowe" as I refer to them. Pete started me on the road with this recipe, and then introduced me to Sourdough -. He inspired and helped me and that was 2 years ago.


1, mix the flours and water together and autolyse for 20 minutes.
2, add the yeast and salt then mix.
3, add the seeds and mix.
4, knead the dough for about 10 minutes until a good gluten window can be formed.
5, bulk proof for 1 hour.
6, knock back the dough and set it aside for final proofing.
7, preheat the oven to 250c then turn down to 220c - place the baking stone in side and the pan for steaming.
8, when the dough is finally proofed remove the stone from the oven and flour the top of the dough.
9, transfer the dough to the stone and bake for 25 minutes.
10, remove the stone and bread after 25 minutes and flip the bread over and cook on the rack for a further 5 minutes.
11, remove form the oven and cool on a rack.

The same recipe can be used with wholemeal flour, just increase the water to 370ml.
I use Marriages Strong White Bread Flour and Hovis Malted Brown Granary Flour
I prefer to use live yeast.

This is at the start of the bulk fermenting stage.

After the final proofing.

On the stone prior to slashing.

Slashed and ready to bake.

The finished article.
I got some nice oven spring - Hurrah!!!

A nice crust and soft crumb and a great taste.
It springs back after squashing.
The grains in the granary flour and sunflower seeds are evenly distributed.

Cheese on toast with Italian herbs - MMMMMMMMMM

I am really pleased with this one.

Wandering Bread's picture
Wandering Bread

Sourdough Ruchbrot

Hey y'all. Has anyone here ever baked with Swiss "Ruchmehl"? I just tried it for the first time and I really like it. It's somehwere between medium and whoe wheat. A lot of flavor but can still hold together gluten wise. 

I'm only here in Switzerland for another week so I figured it was time to give this a try. Now I'm wishing I had done it months ago!

It was super tasty with a full wheat flavor and a crunchy crust with a cool, soft crumb.  

I also wanted to say it's been very inspirational to read all of your posts in tribute to Eric. I wish I had been around to get to know him, he clearly had a huge impact on many of you, who have in turn had a large impact on me. I am very sorry for your loss and I am grateful for his legacy here.


Ruchbrot formula at Wandering Bread

isand66's picture

Onion Sourdough-Yeast Water Rye Ale Bread

There are many things in my life that I have a passion for, with bread  being near the top.  Recently I was very saddened to learn of the sudden passing of a terrific baker and person Eric Hanner.  Eric was a frequent contributor on The Fresh Loaf website and he inspired me with his passion for baking and touched a great many people along the way.

His willingness to share his vast baking experiences and cooking expertise as well photography pointers left an unforgettable mark on all that came in contact with him.  One of Eric's favorite recipes was his Jewish Rye which goes great with his homemade pastrami.  I had a spirited conversation with Eric regarding our pastrami passion and  I couldn't wait to try his pastrami after I had baked his famous rye.

In tribute to Eric I offer my own inspired Jewish Rye (I'm Jewish...therefore it's a Jewish Rye :0).  I have not used my yeast water starter in a while so I refreshed it with some oranges due to my apples having gone bad.  I also created a rye sour converting my AP starter in 3 stages including adding sautéed onions in stage 2.  Both starters were finished by bringing them from 100% hydration to 65% hydration.

I also picked up some interesting ale at the local supermarket which was brewed with lemon peels, ginger and honey so naturally I needed to use some in this rye bread.

The final loaf ended up being by far one of the best rye breads I have  made to date.  The onions combined with the 2 starters and the ale made this a wonderfully tasty moist bread perfect for a pastrami or corned beef sandwich or a smear of cream cheese.


Yeast Water Starter Build 1

60 grams Pumpernickel  Flour (KAF)

60 grams Yeast Water Starter

Mix the flour and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 6 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 6 hours.

100 grams Pumpernickel Flour

100 grams Yeast Water

Build 3

Add flour to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 4 hours or until bubbly and either use immediately or put in the refrigerator for the next day.

100 grams Pumpernickel Flour

10 grams Yeast Water

(Note: I made extra starter since I wanted to use this for another bake.  You can cut the amounts down to make the 125 grams needed in the recipe)

Rye Sour Starter Build 1

63 grams AP Starter

63 Pumpernickel Starter

75 grams Water

Mix the flour, starter and water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 4-6 hours.  The starter should almost double when ready to proceed to build 2.

Rye Sour Starter Build 2

100 Pumpernickel Flour

100 grams Water

123 grams Sautéed Onions (sautéed in olive oil)

Mix the flour and water with the sour starter from build 1 along with the onions.  Cover and let sit at room temperature for 4-6 hours until doubled and nice and bubbly.

Rye Sour Starter Build 3

102 grams Pumpernickel Flour

Add the flour to the rye sour from build 2 and let it rest covered for 4-6 hours until bubbly and nearly doubled.

Main Dough Ingredients

300 grams Rye Starter from Above

125 grams Yeast Water Rye Starter from Above

400 grams First Clear Flour (KAF)

80 grams White Rye Flour (KAF)

50 grams Rye Chops (KAF)

30 grams Potato Flour (KAF)

357 grams Tenacious Traveler Shandy Ale

18 grams Seas Salt or Table Salt

8 grams Caraway Seeds

1 Large Egg (for egg wash only)


Build your Yeast Water levain and rye sour starter the day before you are ready to bake.

The evening before you want to bake, mix the flours, rye chops, caraway seeds and the ale.  Mix on low-speed in your stand mixer or by hand for about 1 minute until the ingredients are combined.  Let the dough autolyse for about 20 minutes to an hour.

Next add both levains along with the salt and mix for 4 minutes on low.  The dough will come together and be slightly sticky.  Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 1.5 to 2 hours.  Next divide the dough into 2 loaves and either place in a banneton or from into batards and let them rest in floured couches for 1.5 - 2 hours.

About one hour before ready to bake, set your oven for 500 degrees F.and make sure you prepare it for steam.  I have a baking stone on the top shelf and the bottom and use a heavy-duty rimmed baking pan that I pour 1 cup of boiling water into right as I put the loaves into the oven.

Score the loaves as desired and brush each loaf with a simple egg wash using 1 whole egg and a couple of teaspoons of water.

When ready to bake place the loaves into your oven on  your oven stone with steam and lower the temperature immediately to 450 degrees.  It should take around 30 minutes to bake  until the rye breads  are golden brown and reached an internal temperature of 200 - 205 degrees F.

Let the loaves cool down for at least an 2 hours or so before eating as desired.


gmagmabaking2's picture

ITJB FR Week 12 Yeast Raised Donuts pps. 168-170

We 3 sisters fried donuts today! Wow, this is the best donut recipe ever! Really got good rise, easy to fry and glaze or sugar as we all did a variety... Barbra and Helen have been regular baking whirling dervishes... busy, busy with the Holiday things... me, lazy... and just doing the weekly bake, but that is okay... I like having my time to read about what everyone on this website is doing!

Here is how the donuts when down... by the way... these were way to good to keep around, and fresh and hot is how the kids, grands, and neighbors liked them.


All of our dough looked about like this before the first rise... not all had the great reflection in the plastic wrap of my oven element!... 


Helen and I made 16 each, making only half of the required recipe... Barb made the whole batch, so imagine 2 trays like this and a few more!

 Barb's donuts are all boxed up and ready to take to the grandkids and the volunteer fire department... kept back a couple for the apprentices. Lovely looking, glazed, plain, and powdered.  Very nice! She said they were much to good to keep around her diabetic hubby... proof positive when she returned from her deliveries and the one she left on the counter was GONE!... Good thing she didn't leave a dozen behind! ;-)

 Helen's awesome donuts and holes... she went for all powdered... there were some very sweet things going on in her kitchen... cakes, caramels, toffees and way more... what a busy place... happier than Disneyland, I am just saying!!!

Mine are really, really, good... sharing with the neighbors... or dying one or the other!

I did glazed, sugar and cinnamon, and powdered.


And that completes Week 12 of this great challenge... We are finishing Norm and Stan's book next week with the Golden Chiffon Cake on page 197.  Join us for the FINAL BAKE OF THE FINAL ROUND of the ITJB Cookbook Challenge.

Happy Holiday Baking,