The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bake revisited

yozzause's picture

bake revisited

Hi Folks

i was reminded by work colleauges that i had not baked for a little while and that they were feeling deprived of some nice bread. So with that thought ringing in my ears and the thought that i hadn't baked since i had changed my feeding regime for the sourdough culture  where it now spends more time in the cool room than out, coming out for a couple of days for a few feeds and going back in the fridge for a longer stay.

I decided to come in early to work and put through a white dough 3kg flour 2 litres of water and 1 kg of culture(100%hyd) 75g salt 1x 50g egg and 150g of butter.

The dough was mixed well as i had decided that it would get no stretch and folds just a bulk fermentation which lasted for 4.5 hours so the dough was scaled and shaped after my lunch and placed on linen couches for an overnight stay in the cool room. 4 @750g 5 @ 500g 4 @ 250g 

Again i came in early and baked off the dough before my scheduled 7.45 start 

I managed to get a cut shot just before the loaf was eaten at lunch time, please disregard the cutting board with coffee stains  


I have also included a couple of pictures of bread that was made recently during a visit from fellow TFL follower Betsy Teo, im sure she is about to do her write up  about her Aussie Aventure whilst on holiday from Malaysia ( the pressure is on)


Home brew stout with torrified wheat sourdough to the left,  with cottage loaf and stick made  from black sesame white dough (No time dough)


Turmeric with Haloumi Cheese and Spring Onion Sourdough loaf inside and out.

Kind regards Derek







Mebake's picture

Your breads are terrific, Derek! And this sourdough starter of yours should be very active! Is the starter fed only white flour?

best wishes!


yozzause's picture

Hi Khalid 

At the present time the culture is just fed on white flour, but I would probably use it for the base  for any other starter that i wanted to get going. this was originally purchased some 3 years ago as Brett Noy's award winning starter and it has performed quite well. i was also  able to get a different culture sample from fellow TFL'r Ross n Roller  that i still maintain and use from time to time although there appears to be very little difference between the two now.

Hopefully we will see Betsy Teo complete the story of her visit to Perth, otherwise i will have to elaborate on the TORRIFIED WHEAT  and the TURMERIC, HALOUMIE CHEESE AND SPRING ONION myself.

kind regards Derek  

isand66's picture

Beautiful spread of breads Derek.

Thanks for sharing.



yozzause's picture

Thanks Ian just waiting for Betsy to do her write up now. 

dabrownman's picture

recipe for the stout so i could make an authentic rendition of your terrific stout and torrified wheat SD bread!  It is finally cold enough to do some brewing in Phoenix.  The rest of the breads look amazing and must be tasty as usual too!

Happy baking and brewing Derek!

yozzause's picture

Hi Dab more than happy

the formula is based on the standard 3:2:1 that i use for S/D

1500g white flour 1500g whole meal flour = 3000g

2.1 litres (3 x 700ml bottles) of home brew stout  the one i made recently was an Australian kit from a company called Deliverence  which has been really nice. I also added dark malt at the bottling stage  2 teaspoons or about 7 grams per 700ml bottle.

1 kg of culture (100%hyd)

60g salt

50g egg (1)

60g butter

500g torrified wheat that i got from the brew shop and is used by brewers for better head retention i believe,

I soaked the wholemeal with the stout for 3 hours i also think this formula could take 200mls more liquid as the torrified wheat definately sucked up a lot of moisture during the 24 hours in the cool room.

Perhaps add the torrified wheat to the 3 hour soak with the wholemeal

Mixed the dough well and as this was a demo dough that i was showing the stretch and fold techniques every hour x 3 sets on the 4th hour scaled and shaped onto couches and boards into the cool room.

This dough was going to be handled and baked off by a class that i got together quickly when Betsy was going to be in Perth on a visit from Malaysia.

So the class got to place the dough pieces on trays wash and slash and into the oven, I could feel the thirst that the torrified wheat had created in the dough when handling hence my recommendation of another 200mls.

The other dough the Haloumi cheese and spring onion was the dough we mixed and handled stretch and folds  scale and shape and into takeaway containers to refrigerate and bake the following day or two. I in fact baked loaves over 3 days

With that dough i would have probably left the onions  in chunkier 1/2" pieces but one of our chefs chopped them up quite finely and very quickly i turned around and they were all done, the Turmeric was used to highlight the cheese and onion pieces.    

 I have seen a few people refering to spent grain being used after brewing so perhaps i should try the Torrified wheat in the brew and then add it to a dough after that what do you think? it will certainly take up its thirst . 

kind regards Derek

dabrownman's picture

what torrified wheat is.  It is unmalted puffed wheat,, very dry and thirsty that has the enzymes killed off though a higher heat puffing and drying process.  If used in brewing, it has to have enzymes attack the starch in it from other malted grains that have enough diastaic malt power to convert the malted grain plus the torrified non malted wheat portion and needs to be mashed at no more than 150 F.  Like you said, It is supposed to help with head retention in the poured stout.  I've never tried in in beer and the guys at the brew store haven't either but better head retention got their ears perked up so they ordered some it to test it out:-). 

I think in bread, it needs to be in the autolyse with the whole grain and maybe some diastatic malt powder to add some enzymes?  It should be much dryer and more thirsty than a whole grain so the extra liquid you think it needs.... it probably does need it.  Since we aren't into head in bread, maybe it will help the rise and spring:-)  I do put diastatic and non diastatic malt in beer all the time though for extra starch conversion for the white malt and color and flavor enhancement for the red malt - just like bread.  Barley Malt Syrup has no diastatic power since it is made at too high a temperature that kills off the enzymes.  BMS makes home brewing convenient and less time consuming since the sugar is already converted from the starch in the barley.  I use it as an additive for color and flavor in both bread and beer all the time too.    

I've never figured out why to use spent brewing grain in bread.  When we make beer, we make sure to get all the starch converted to sugar we can for the yeast to turn into alcohol so.... i don't know what it would do for bread other than to be an extender or, if used whole, impart a mouth feel for chew or possibly flavor?  It won't be supplying any food for the yeast to eat .

Thanks for the recipe Derek.  I have some double chocolate stout just waiting for a bread like this one!

yozzause's picture

Hi Dab i shall look forward to seeingthe bread and hearing how the head retention went.

I shall be giving it another go myself too but with a darn good soak mostlikely in the stout.

kind regards Derek