The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

On vacation with TFL: Do-Nothing Bread (Lechem Loaf)

DesigningWoman's picture

On vacation with TFL: Do-Nothing Bread (Lechem Loaf)

Chilling out in the French countryside. I'd packed dried starter, my scale and scrapers. Found locally grown and milled spelt and wheat flours. And decided to give things a go, using the do-nothing recipe that Abe (Lechem) had kindly shared with me.

I'm quite happy with this bake. Unfortunately, there won't be a crumb shot, since the loaf was given to friends. (I must remember to dust off the rice flour from the loaf before baking!)

Earlier in the week, I attempted Danni's honeyed spelt and oat loaf. Because of the heat (over 30°C), I was afraid of over proofing, so probably went too short on the bulk ferment. Crumb was too tight, but the taste was great. And I hadn't quite figured out the oven.

So I'm trying this one again. Just mixed the levain and made the soaker.

Happy days.


leslieruf's picture

especially if it is flour you don’t usually use.  Holiday bakes are fun!!

happy holiday Carole


DesigningWoman's picture

as pretty as yours!

Yeah, unknown flours and this is the first time I've ever used/tasted spelt! Unknown electric oven, much more sophisticated than the gas oven I have at home. But there was a big turkey roaster, which was a treat to play with.

Thanks, would you believe holiday almost over already? :-(


Ru007's picture

Gotta love doing some baking while on holiday! 

Enjoy :)


not.a.crumb.left's picture

and oh la la.....looking really great and your starter will come back with a touch of France in the yeast! :D Kat