The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Our daily bread

Lazy Loafer's picture
Lazy Loafer

Our daily bread

I decided to take (Canadian) Thanksgiving weekend 'off', meaning I won't be baking for either retail outlet for Saturday nor am I doing a regular bake for the subscribers on Sunday. Of course, I'm baking ten dozen Sweet Potato buns for them tomorrow, including half a dozen gluten free ones, and four loaves of Heart Bread for my special customer as well, but you know, relatively 'off'. Which means, of course, that we didn't have any bread for ourselves either (no leftovers to nick from the bread shop on Saturday).

So I whipped up an all-purpose kind of batch of dough yesterday and baked it this morning. I started with the 1-2-3 formula and changed it up a bit - the '1' was a poolish made with stout and stone-ground whole wheat, the '3' was bread flour, stone-ground Red Fife and whole rye, and so the '2' was more like '2.25'. Specifically:


  • 50 grams stone-ground whole wheat
  • 50 grams home-made stout
  • 1/8 tsp ADY


  • 100 grams of poolish
  • 225 (ish) grams of water
  • 200 grams unbleached bread flour
  • 75 grams stone-ground Red Fife
  • 25 grams stone-ground rye (coarse)
  • 25 grams sunflower seeds (just raw; too lazy to toast them)
  • 6 grams salt
  • 1/8 tsp ADY

All dough ingredients were mixed in the Ankarsrum (just because). It was interesting to observe the different action using the roller and scraper with dough for only one loaf instead of the usual four to six. Once the dough was relatively smooth (and I added a bit more water, hence the 225 (ish) grams), I put it into a flat container - easier to stretch and fold. I did three S&Fs about half an hour apart, then after about three hours on the counter I put the dough in the fridge for the night.

This morning I took it out and pre-shaped, rested, then shaped into a ball and put it into a floured basket to proof for about two hours overall (including the bench rest). I popped it into a cast iron pot pre-heated to 475F and turned the oven down to 450F, then baked for 25 minutes with the lid on. I took off the lid, turned the pot and reduced the temp further to 425F for another 20 minutes. The interior was 205F so it was done!

Oven spring was great...

The crust is lovely and shattery, and the crumb is moist and springy.

I'm happy with this bread, and even more happy that my bread-making skills have progressed to the point where I can whip up a bread like this with no recipe and no angst. Makes me feel like a real baker! :)



Yippee's picture

No question about it! Enjoy your days 'off' and Happy Thanksgiving to you and yours!


leslieruf's picture

no doubt about that, you are a great baker!! enjoy your Thanksgiving weekend and I reckon the overall look of the loaf and the crumb are just great


isand66's picture

nice tasty bake.



Flour.ish.en's picture

just whipping up some dough and voila! I like the sentiment of no recipe and no angst. You've arrived!

Bread1965's picture

Wow.. what a great rise, crumb and crust.. you make it look so easy!! :)

Lazy Loafer's picture
Lazy Loafer

It's nice when it feels easy; make you realize how much you've learned and how much experience counts for! Bread is a constant learning journey, and fortunately gives you lots of yummy things to eat along the way. :)

Danni3ll3's picture

The breads you put together are nothing short of amazing! I took my inspiration for this weekend‘s bake from your heart bread. Thank you so much for sharing your ideas! 

Lazy Loafer's picture
Lazy Loafer

... as I am constantly inspired by your bakes too! Happy Thanksgiving, Danni. :)

IceDemeter's picture

Yummy, yummy!  I can just feel that crumb giving the perfect bit of chew.

Love that you are taking a weekend "off" (well - with much work getting ready beforehand).  Hope that you and your family all are well, and happy, and thoroughly enjoy a wonderful Thanksgiving.

All the best!


albacore's picture

Very nice height to diameter ratio ;)