The Fresh Loaf

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

My 2nd attempt at a seed loaf.  First attempt was too ambitious (with sunflower, pumpkin, quinoa, oats and sesame) using Hamelmann 5 grain levain formula and turned out to be a salty wet mess due to soaker hydration issues.

This one I kept to my standard SD formula with adjustments from 16% to 30% whole wheat. Added a soaker of course ground bulgur and a cold soaker of flaxseed.

Dough seemed just a little bit loose but preshape and shaping went well.  after overnight cold retard, dough firmed up and didn't spread, which was what i was afraid of.

20 minutes covered in oven. much better spring than i anticipated from a loaded 30% WW.

nearly 30 minutes uncovered. i think i should have gone on for another 10 minutes. maybe at reduced heat. not quite enough color on the crust.

Crumb was good. it bit of moisture left (should have baked 10 more mins). But acceptable. I don't think i get any of the bulgur texture in the crumb, but on the crust, they add some good flavor and crunch.  maybe i should do a shorter soak.   the flaxseeds were interesting. making a gel envelop during the soak. next batch will be slightly lower hydration, longer bake, and a bit more salt and maybe a touch of honey.  For some reason i mentally expect more salty taste on a seed bread.

Morus's picture

Making Non-diastatic rye malt from beer rye malt?

July 8, 2020 - 9:18am -- Morus

I'm considering making this Danish rye bread that calls for "malt syrup":

I don't have "malt syrup" and I have almost no experience of malt in any way (well, apart from drinking beer :-)). But I do however actually have 1 kg of this beer rye malt:

texasbakerdad's picture

Round 3 of the same recipe with mostly hydration changes.


  • 346g HEB brand bread flour
  • 346g Home milled hard red wheat
  • 585g water
  • 48g sourdough starter (50% home milled hard red, 50% water)
  • 1 heaping TBS of salt

Original Recipe:

Problem 1: Just like the previous bake. Baked this loaf in 1 day. Had a major hiccup though, had to take the kids to swim team at right after I shaped my loaf. So, to play it safe, I popped the loaf in the refrigerator. I think? this had a negative impact on my crumb, because it seems like the faster warming outside of the loaf had bigger holes in crumb, than the inner parts of the crust which would have taken longer to warm.

Problem 2: My loaf was slightly too big for my romertopf, when I tried to close the lid, I couldn't avoid pinching some of the dough with the lid.

Compared to the 55% and 75% hydration loaves, this loaf rose a lot more. Also, the dough was finally supple and extensible. Now... I am debating in my head whether or not the 55% and 75% loaves were underproofed. Even this loaf might have been underproofed, but the emergency trip to the refrigerator is complicating the analysis.


  • 30 min autolyse
  • fold in the bowl every 30 minutes or so for about 6 hours
  • preshape, wait 20 minutes, shape and drop in to long banneton
  • 30 minutes on counter, then into fridge while we were at swim team for 2 hours.
  • Out of fridge and back on counter for 2 hours
  • Preheated oven with romertopf to 550df
  • dropped dough into romertopf with aid of parchment paper
  • reduced oven to 450df stuck in oven and topped, cooked for 45 min
  • Took top off and cooked for another 10 min.
  • Cooled on wire rack for 8 hours before slicing.

isaacis's picture

Looking for Oval Proofing Baskets

July 8, 2020 - 6:55am -- isaacis

Does anyone have any leads on where to buy oval-shaped proofing baskets/banneton/brotform online that will ship in a reasonable amount of time? Although Amazon and a number of other retailers list these baskets on their websites, all of them have shipping times of 4-6 weeks, while round baskets are more readily available.

Sourdough_Hobby's picture

Hi All, the local coffee shop has requested that I take over production of their rye. They currently get it frozen so decided to keep a record of my experimenting here. 

Initially though I would do a 100% rye with seeds, but that's closer to the health bread they currently use. 

Below is the first test result, happy with the loaf overall just going to tweak it slightly and play around with the starter  build,  I like the flavour I get from the three stage Detmolder build more.  I pushed the bulk on this one, left it for around 7 hours in a cool kitchen until the dough doubled. "pre-shaped" as much as I could, left it for another hour and shaped and proofed at RT for 30mins, fridge at 5C for 12H.  

Stats on the loaf was around 38% Rye and 77% hydration, with 20% Rye starter @ 70% ish hydration. Hand mixed, shallow score and baked seam side up, I wanted the natural tear along the seam, don't think I needed to score would have open up fine without the help. 


Subscribe to The Fresh Loaf RSS