The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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subfuscpersona's picture

article on using whole grain flours (San Francisco Baking Institute newsletter)

Interesting article in Winter 07 newsletter from San Francisco Baking Institute on using whole grain flours in bread formulas. Discusses types of whole grain flours, effects on gluten development and suggests adjustments for water content and mixing times. The link is

marklwitt's picture

Cinnamon Rolls

I wanted to share this recipe with you.  It is the result of months of research and is the subject of my latest DVD release Cinnamon Rolls at Home.  The recipe and procedure are described in summary below but the full recipe and details of how the recipe came about can be obtained from    This recipe is unusual in that it uses a preferment (poolish).  You can see a picture in the gallary.

Basic Small Batch Poolish (makes about 750 grams)  

Mix together in a 2 quart bowl to heavy pancake batter consistency: 

   2 ½ cups (350 grams) bread flour 

   pinch of yeast (1/8 tsp or a little less) 

   14 ounces of good tasting water (400 ml) 

Cover the bowl with plastic wrap and leave on the counter overnight (8-12 hours).

in 8-12 hours it will be double in bulk, bubbly and will resemble tapioca pudding.

Move the poolish to the refrigerator to store it there for up to three days. 

Cinnamon Roll Finish Mix 

Cream together with the whisk attachment in a standing mixer: 

   1 stick (113 grams) unsalted butter 

   ½ cup (115 grams) granulated sugar 

   2 ½ tsp (18 grams) salt 

   1 large egg (60 grams) 

   ½ cup Instant dry milk (40 grams) 

   Zest of one medium or large orange 

Add and combine using the flat beater attachment: 

   3 1/4 Cups (480 grams) bread flour 

   1 tsp (3 grams) instant yeast 

Mix until the contents of the bowl resembles coarse cornmeal 

Cinnamon Nut Filling 

In a small food chopper place (in this order so cinnamon won’t dust up): 

   1 ½ tbs (15 grams) good quality cinnamon 

   3/4 cup granulated sugar (150 grams) 

Pulse the chopper and dribble in: 

   2 tbs canola or corn oil   

Remove the sugar and cinnamon mixture to a 2 quart mixing bowl. 

Place 2 cups (190-200 grams) whole pecans into mini-chopper and coarsely chop them. 

Stir together with cinnamon and sugar mixture along with a pinch of salt 

Procedure Summary 

Finish mixture (middle section) can be bagged and stored for later use in the freezer for three months or in the refrigerator for two weeks.    

Always allow  the finish mix to warm and become soft and pliable before adding to a small batch (top section) room temperature poolish in the standing mixer bowl.   

Mix on low mixer speed for one minute with flat beater. 

Switch to dough hook. 

Knead for three minutes. 

Rest for 10-15 minutes to autolyse (hydrate the dough). 

Knead additional 4-6 minutes.   

Remove dough hook. Leaving dough in mixer bowl spray with cooking spray and cover with plastic wrap. 

In about 20 minutes dough will be rested, tacky, pliable and ready to roll with rolling pin on heavily flour dusted surface.   

Roll dough to a size of about 14” x 34” for 16 rolls or about 14” x 26” for a dozen large rolls.   

Spread cinnamon Cinnamon Nut Filling (last section) on the rectangle of dough.    

Roll up like a jelly roll and slice into two inch segments, cutting all the way through the dough.   

Place cut rolls on baking sheet lined with parchment about 1 ½ inches apart.    

Proof until rolls are touching. This will take about 90 minutes. 

About 30 minutes after proofing begins turn on your oven to 425 degress F.   

Remove the plastic wrap and discard.  

Place rolls in the 425 degree F oven and immediately reduce the temperature to 375 degrees F. 

Rotate the pan once 180 degrees if you notice uneven browning at about 12 minutes.

Overall bake time is about 25 minutes - but ovens vary a lot.

Above is a procedure summary, for more information refer to

zainaba22's picture

"Laham bl ajen"=spicy Lamb Pizza

for dough:

1 cups warm water

1 cups warm milk

2 teaspoons dry yeast

2 cups whole wheat flour

3 cups white flour

1 teaspoon salt

6 tablespoons olive oil

1)place all ingredients in the bowl of mixer ,beat 10 minutes to make a soft dough.

2)Cover and let rise for 30 minutes.

after 30 minutes

3)Divide dough into 16 pieces.shape each piece into a ball.Cover and let rise for 20 minutes

after 20 minutes

4)Roll each ball into a 21cm round,brush the top with olive oil .

5)Top each with a tablespoon of lamb mixture.leaving a 1cm border.

6)Bake at 450 for 9 minutes.

7)Serve with yogurt .

*for Topping:

Lamb or Beef mixture:

500 g ground lamb or beef

4 medium onions

2 medium tomatoes

fresh cilantro(optional)if you want your topping red do not add it.

2 tablespoons tomato paste

2 tablespoons pomegranate molasses

salt and ground pepper

combine ground lamb or beef,onions,tomatoes,and cilantro in food processor or food grinder than add tomato paste,pomegranate molasses,salt and ground pepper

*for vegetarian you can use portabello mushroom or cooked brown lentils instead of meat.

graz's picture

Need help finding a thread

I would appreciate any help finding a thread that had a dictionary of terms, that are used in baking. I have a pretty good idea what people are talking about but would like to check it against a reliable source. PS also if you can save a tread to a favorites place.

Thanks, Graz

zainaba22's picture

manosha(arabic pizza)


Fresh Labneh +zaatar

Fresh Labneh+Cheddar Cheese

Qashta"fresh cream" +honey

Feta Cheese+dried mint

Uberkermit's picture

Hamelman's Vollkornbrot recipe

Hi folks,

I am in the process of trying out Jeffrey Hamelman's recipe for Vollkornbrot, prompted by a German friend's whining about the lack of real rye bread in this country. In the process, I came across a mistake in the recipe for preparing the sourdough starter. The starter recipe as printed (Hamelman, 2004; p. 217) calls for 3 5/8 cups of rye meal, 5/8 cups water, and 2T + 1stp mature sourdough culture. However, if you prepare this you will end up with dry crumbles of rye flour, definitely not a viable starter.

The correct recipe should read 1 5/8 cups of water, which works out to 13oz. The recipe does list the correct measurement in ounces, but being naive, I still work with volume measurements. I guess that will show me.


Kind regards,



Hamelman, J. 2004. Bread: A baker's book of techniques and recipes.

zolablue's picture

Pepper Dill Potato Buns

I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill.  Then I added another huge pile of freshly ground black Tellicherry pepper.  We really like things spicy but I was afraid the amount of pepper I used would overpower the dill.  Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired.  I ended up using 2 1/2 teaspoons of freshly ground pepper and roughly 4 packed tablespoons of chopped fresh baby dill.  The flavor was outstanding.  My husband loved them!

I really love the way these taste not only because of the potato and potato water, which also helps them keep longer, but just the richness of the dough and texture when you bite into it.  It has a kind of chewiness to the crust but still moist and the crumb is great for juicy hamburgers.  We did have grilled ground sirloin burgers with fresh chopped garlic mixed into the meat and grilled sliced Vidalia onions.  It made a fabulous hamburger. 

Besides adding quite a bit of extra pepper and substituting fresh dill instead of rosemary and sage I didn't make any other change to Floyd's recipe.  I did brush the top of the buns with unsalted butter when they were hot from the oven. 

Inspired by Floyd's, Potato Rosemary Rolls:

And Tingull's, Country Dill Bread:

qahtan's picture

buttermilk bread

Please don't ask me for the recipe...I was interupted and that threw every thing out of wack.. 

 I had 2 cups warm milk,
       2 cups water
       1 rounded table spoon of sugar
       1 good ounce fresh yeast crumpled
       4 cups flour
       Then after  this was mixed I added 3 heaping tablespoons dry butter milk, about 1/2 cup soft butter, mixed that well and added 1 1/2 teaspoons salt, and enough flour togive me a nice dough..  It's the amount of flour that I put in I am not sure of... ;-))) qahtan

tattooedtonka's picture

This weekends baking part 2, lots of pics..

I dont really know if these photos will help anyone. I wanted to post them so some folks who may be having problems with shaping batards and baguettes and transferring to peel could see how I do it (I'm not a pro, I'm just using this as the way that works for me). And on with the show....

I start with a 3/4 sheet pan and take a dish towel and roll it up into a cylinder laying it against one side. Then I take a sheet of parchment paper and lay across the top of the rolled towel. I then take another towel and roll it up and place it under the paper against the first loaf. Then repaeat first step in placing next loaf, followed by another towel.

After the loaves are done with their final rise I use a razor to cut the paper around the edges of the loaf.

Second loaf is done the same way.

After the paper is trimmed I transfer loaf, paper and all onto peel.

Half way thru bake I turn the loaf 180 degrees on the stone pulling the paper out during the process.

And here is the sourdough baguette coming out of oven.

Here is the sourdough batard after bake.

And another photo of baguette after bake.

Here is a hodge-podge of this weekends bake. Whats left of my daughters two white loaves. Whats left of my Sourdough boulle, a SD batard and baguette. And a dozen bagels getting ready to go into the boil.

And I still have another boulle of sourdough in the fridge waiting to be baked after chillin for another 24hrs. I think I need to start thinking about wearing a kilt. Its getting awfully warm by mid day in my kitchen. And from what I understand, I can even get one of those cool little hanging pockets for the front to keep my measuring spoons in...... :-)


BROTKUNST's picture

Pan Siciliano with KAF Durum Flour (Pictures)

I use to bake P.Reinhard's Pan Siciliano with Semolina Flour ... Yesterday, whe I wanted to prepare a Pan Siciliano for Sunday breakfast I found out that I ran out of Semolina Flour. So I took Durum flour instead, as you know, basically the same - just more flour like.


I had to add 0.75 oz more (High Gluten) flour than with the Semolina flour to achieve the same consistency. The crumb was as you may expect less yellow but very moist and chewy-soft. The taste is excellent and I am tempted to say that I prefer this bread with 'regular' Durum flour compare to Semolina.


Pan Siciliano - Crust

Pan Siciliano - Crust


Pan Siciliano - Crumb

Pan Siciliano - Crumb