The Fresh Loaf

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


Having issues with tartine sd . I live in Tampa fl, so I am careful with the amount  of h2o.

I am following the recipe in the tartine bread book

The dough is very difficult to form for first forming. 

Any and all help is greatly appreciated. 


Dsr303's picture

Will be starting sourdoughs again as it’s cooling off. This Italian boule came out great

Hotbake's picture

50%whole stoneground einkorn, 50% bf Lazy overnight version, turns our pretty good

Pretty low hydration about 68%, I literally did 2 sets of mixing and that's it

Insomnia Brendan's picture

Understanding dough

November 12, 2019 - 2:26pm -- Insomnia Brendan


I've been making sourdough bread for about month. I've got a recipe /process that gives me good results but I want to understand the process better to help me when things go awry. 

For example, I tried an 80% hydration boule using  20%WW / 80% BF with 45 minutes autolyse and 1% diastolic malt. I ended up arriving home from work a lot later than expected and it had over-proved on the BF.

tlmcca's picture

Anyone have data on heat transfer rate...

November 12, 2019 - 1:08pm -- tlmcca

Anyone have data on heat transfer rate to a cast iron dutch oven during preheat?

I just did my first bake in my new Lodge 5 quart DO (pictures to come) and I'm wondering whether a full hour preheat at 500 degrees F is necessary. I don't have an infrared thermometer so I don't know how long it took for the DO to reach the target temp nor where it really topped out. 

If no one has the data I'll invest in an IR thermometer and run the numbers and share here.



Fondue's picture

I wanted to see how kneading time can affect the openness of the crumb.

My hypothesis is longer and vigorous kneading will contribute to less open crumb, holding everything else equal.

Using the same starter, same recipe, formula, weight, tools, etc., the only difference was the kneading part (and the number of stretch and folds).

Recipe was adapted from the Perfect Loaf (, but I made a few modifications.

I substituted half dark rye flour and half barley flour for buckwheat flour; cracked wheats, rye chops, and rolled oats for buckwheat groats. Following the two-hour autolyse, I kneaded the doughs separately two ways. Bulk fermentation lasted for four hours, and rested at room temperature for an hour after shaping before putting in the fridge.

I lowered the hydration level to 82% because I was not confident in handling high hydration doughs.

1. Slap and fold lightly by hand for 12 minutes. Coil fold during bulk fermentation 4 times.


2. Kneading by hand (slap and fold) vigorously for 25 minutes. Stretch and fold during bulk fermentation 3 times. 


Compared to the dough from the first experiment (less kneading), the second batch was more workable and stronger. After the second stretch and fold, I felt it was almost impossible to do another (did it anyway). 

Although I tried my best to control for the factors other than kneading, I accidentally left the bread (#2) in the oven few minutes longer that I burnt the bread. 

Overall, I liked the less opened crumb (#2) better. The crumb was so soft and moist. I don't fully understand but I think it was tastier and had more flavor than the open-crumb one (#1). It was a fun experiment!

Next time, I will try to use different autolyse duration to see how it affects the crumb.



Morus's picture

How do seeds alter water content/hydration?

November 12, 2019 - 4:44am -- Morus

Let's say I have a basic formula with 75% hydration that I'm happy with in terms of rise, crust, crumb etc. Let's also say I use a total rise time of  about 12h in room temperature (might affect the answer to the question I'm about to ask).

Suppose I want to add whole Non-toasted Non-soaked flax seeds corresponding to 20% of the flour. And I want to mix in the seeds at the same time as I mix the flour etc. How should I adjust the water content in my formula?


Basic formula

400 g flour

300 g water

Formula with seeds

badgie's picture

Baking straight from fridge

November 11, 2019 - 11:34pm -- badgie

Hello all, from hot and smokey Sydney.  Horrid bushfires all around us. 

I've been making sourdough for a few years, both no knead and normal proofing etc. 

What I can't understand is this.  If I put a loaf in the fridge to prove overnight , and in the morning it's still not fully risen, will  it rise if I put it straight into the oven?  And if so, how and why?  Oven spring would need to basically double it, and I can't imagine that happening. 

Any help would be appreciated. 

Thanks, Badgie.


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