The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
hanseata's picture

A while ago, A&B Naturals, the local store that sells my breads on weekends, let me know that the "lunch crowd" were hungry for some nice rolls to go with their smoothies.

Since I like trying out new things and find it rather boring to always bake the same breads, I jumped at the chance to test some new recipes for rolls that had been on my to-do list for a long time.

Viewing my flour supplies, I decided to go with kamut, an ancient wheat with a lovely golden color and delicate, nutty taste.

Adapted from a recipe of one of my bread baking heroes, Richard Ploner, the crusty rolls surpassed my expectations - and "the lunch crowd" at A&B's loved them, too!

The kamut flour is soaked for 24 hours, and, for optimal taste (and least hands-on work), I allow the dough to slowly ferment overnight in the fridge. Therefore, plan on starting the preparation 2 days before you want to bake.

For the recipe and procedure, please, follow me on my blog "Brot & Bread"

Hill Angela's picture

hello everyone... im new member

April 18, 2019 - 1:06am -- Hill Angela

Im more of a reader than a poster but figure I may as well saw hello. Came across this sight in my early sourdough journey. As a person with multiple health conditions including a massive number of allergies there is never just a recipe I can follow as is so i set out to learn the science of ingredients and methods to more effectively substitute them.

Christopher Barreto's picture

Poolish Ripeness

April 17, 2019 - 2:28pm -- Christopher Barreto

 I've been attempting to perform a Whole Wheat Poolish involving:

250g King Arthur Whole Wheat Flour

325g 2% fat milk

15g Honey for the yeast activation

60g Water.

A pinch of yeast????

I couldn't determine the mass of yeast since my scale wasn't sensitive enough below 2 grams. I let it sit in a 42 Fahrenheit fridge overnight for 8 hours and then relied on one hour intervals between 75 degrees Fahrenheit in the kitchen counter and refrigeration. This is so far how the poolish looks like.

Dave Cee's picture

Effective vs calculated hydration

April 17, 2019 - 1:12pm -- Dave Cee

Does the substitution of whole wheat and/or rye flour in place of WBF (say 10% ~to ~ 20%) change the hydration in a recipe?


For example, instead of 500gr straight WBF (other ingredients being unchanged):

400gr WBF

50gr whole wheat flour

50gr rye flour


Do I need to add more or less water to achieve the correct  hydration?


My dough feels slightly drier or stiffer with these substitutions.

The Roadside Pie King's picture

New addition

April 17, 2019 - 10:07am -- The Roadside Pi...

I would like to introduce the newest member of our family. After callously throwing away Slow-Moe because I was sure I would never bake another loaf of bread (depression sucks.) Then mistakenly burning Sloe-Moe 2.0 alive, I give you Slow-Moe, "son of Jack" I was gifted a piece of "Jack" by a generous baking buddy. (Thank you Karen)

DesigningWoman's picture

I decided to take another shot at this lovely recipe from Wally, and made a double batch. Merely added 10g of home-made, improvised bread spice and followed recipe and timing.

The bread smelled lovely as it was baking, and it was so hard to cool the loaves and then swaddle them in linen for two days. But it was worth the wait. Crumb is chewy, moist and fragrant, with a delightful nubbiness from the seeds. Crust is crunchy-chewy, although I'm not sure how long that will last. For me, this recipe is a keeper!

Also made a Trevor Wilson sandwich loaf that went amok:

I'll have to try baking this one again to figure out what went wrong… I won't see this crumb unless Nina remembers to take photo.


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