The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First bake of the new year

mike_1_berry's picture

First bake of the new year


PalwithnoovenP's picture

Any details? It does look lovely.

Refaol79K's picture

We've made our goal, but there is still the whole rest of the month to go. Stop by for a visit and take a look! I think you'll enjoy what you see.

Thank you!

mike_1_berry's picture

Sure... It's just a standard sourdough, details below:


This is my everyday Pain Au Levain that I use for sandwiches etc. 

450gr white flour

50gr Wholewheat

325gr Water

100gr Levain

10gr Salt


1) Autolyse without the salt for 30 minutes

2) Add salt and 10gr water then stretch and fold for 5 minutes

3) Bulk fermentation for 3 hours with stretch and folds

4) Retard in fridge for 10 hours 

5) Bake 45 minutes on a baking stone @ 410f (convection oven)