The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Elsie_iu's picture

For every bread with sprouted kamut or durum I baked, I find its sweetness a tad overly dominating. This time, I paired Earl Grey with these sweet sprouted grains in the hope that the resulting flavour would be more balanced.



Earl Grey 30% Sprouted Kamut SD


Dough flour:

120g      40%       Freshly milled whole white wheat flour

90g        30%       Freshly milled sprouted kamut flour

90g        30%       Indian gold atta


For leaven:

10g       3.33%       Starter

25g       8.33%       Bran sifted from dough flour

25g       8.33%       Water


For dough:

275g      91.7%       Dough flour excluding flour for leaven

160g      73.7%       Whey

100g      33.3%       Water

60g           20%       Leaven

9g              3%        Vital wheat gluten

5g          1.67%       Salt

2.5g       0.83%       Earl Grey tea leaves



305g        100%       Whole grain

290g       95.1%       Total hydration


Sift out the bran from dough flour, reserve 25 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 2.5 hours (27°C).

Roughly combine all dough ingredients and ferment for 3 hours 20 minutes. Construct 1 set of stretch and fold at the 15 minutes mark.

Preshape the dough and let it rest for 15 minutes. Shape the dough then put in into a banneton. Retard for 14 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.



The dough was rather sticky, which I associate with the use of Indian atta and sprouted grains. For some reason, this bread felt very heavy out of the oven. The crumb was slightly sticky, probably because I cut into it too soon again…The crumb isn’t open but it’s acceptable to me for a low gluten loaf.



This bread has a hint of added bitterness from the tea leaves, which I find to be pretty pleasant. It also tastes a bit lemony, making it a refreshing loaf.




Garlicky zucchini fusilli with mozzarella omelette & roasted red pepper sauce


Spicy bulgar pilaf with grilled leeks


Braised beef shank with carrots and dai kon radish, five spices sesame flaky YW flatbread, Veggies in broth, stir fried vermicelli, and grilled pork cucumber bean sprouts salad


Fully-stuffed :) SD naan (half ww) with sheep’s milk cheese


White sandwich loaf of the week: 30% Indian gold atta:

Smoked duck breast, cucumber & mozzarella


Fried egg, melted mozzarella & caramelized cabbages


dmsnyder's picture

Sourdough Bread: March 22, 2019

David Snyder

This bake is a kind of hybrid (high bread?). It utilizes elements of the formula and method shared by Mike Giraudo on Facebook, Peter Reinhart's James Beard Award-winning “San Francisco Sourdough,” as presented in his book, “Crust and Crumb” and various techniques I have adopted over the years, such as autolyse.

The fermentations in a warm environment should enhance yeast and lactobacillus growth and production of lactic acid. The cold retardations and low hydration of the starter and the final dough should enhance acetic acid production. I am hoping the final result will be a moderately sour bread with a pleasing balance of flavors.

Total Dough




Wt (g)

Bakers' %

High-protein flour



AP flour



Whole Wheat flour



Whole Rye flour

















Wt (g)

Bakers' %

High-protein flour



Whole Rye flour






Firm starter






  1. Dissolve the starter in the water.

  2. Add the flours and mix thoroughly.

  3. Ferment at 76ºF for 8-10 hours.

  4. Refrigerate for 12 hours or up to 3 days.

Note: Prior to mixing this starter, I fed a firm starter with high-protein flour at 50% hydration every other day for a week. These builds were fermented at room temperature until ripe, then refrigerated until the next feeding. Substituting 10-25% of the white flour with whole grain wheat, rye or a mix will speed fermentation and is generally felt to make the starter “healthier.”

Final Dough



Wt (g)

AP flour


WW flour


Whole Rye flour











  1. Place the flours and water in the bowl of a stand mixer and mix at low speed to a shaggy mass.

  2. Cover the bowl and let it rest (autolyse) for 1-2 hours.

  3. Sprinkle the salt over the surface of the dough. Add the starter in chunks. Mix at Speed 1 for 2 minutes to distribute ingredients then for about 9 minutes at Speed 2 to develop the dough.

  4. Transfer the dough to a lightly floured board. Shape into a ball.

  5. Transfer the dough to a clean, lightly oiled bowl. Cover the bowl and ferment at 80ºF for about 3 hours with stretch and folds at 50 and 100 minutes.

  6. Divide the dough into two equal pieces. Cover and let rest for 10-30 minutes to relax the gluten.

  7. Shape as boules or bâtards and place in floured bannetons. Cover or place in food-grade plastic bags.

  8. Proof for 2-3 hours at 80ºF until the loaves have expanded by about 50%.

  9. Refrigerate for 12-40 hours (The longer the cold retardation, the more sour the final loaf).

  10. Remove from refrigerator. Check on degree of proofing. Proof further at 80ºF, as needed. (May need 1-3 hours.) If adequately proofed, proceed to scoring and baking.

  11. Transfer to a peel. Score as desired.

  12. Bake: If baking in Dutch oven, bake at 475ºF covered for 20 minutes, then uncovered at 450ºF for another 10 minutes or until done to satisfaction.

  13. Bake: If baking on the hearth, pre-heat oven at 500ºF for 1 hour with baking stone and steaming apparatus in place. Turn down oven to 460. Load loaf and steam oven. After 15 minutes, remove steam and continue baking for 20-35 minutes, until loaf is baked. (Depends on size and shape of loaf.)

  14. The bread is done when the crust is nicely colored and the loaf sounds hollow when thumped on the bottom. The internal temperature should be at least 205ºF.

  15. Transfer the bread to a cooling rack and cool thoroughly before slicing.


I think I finally nailed it. The crust is super crunchy. The crumb is tender but chewy. The flavor has a decidedly sour flavor with lactic acid tones dominating. Except for the flavors attributable to the rye and whole wheat, I could convince myself this was a Parisian Bakery sourdough bread.

Happy baking!


Valdus's picture

Things are going monstrous on the bread front. I have recently gotten into yeast breads (not as much an art as a science, and you better hurry!) and even explored the fun-handling of rye flour and making rye breads. 

Being an old New Jersey native, I like a good lip smacking jaw-dropping sour rye and I think I found one here 

jewish-rye-bread-recipe at King Arthur Flour

The only thing I did differently was run the oven a little hotter (in the 450 range), cook it for 14 instead of 10 minutes initially and bulk fermented for 2 hours instead of 1. I noticed my instant yeast takes longer with rye flours than usual. 

I also did a three tier build of the NMNF and ran it hot, at 93 degrees. DAB was right about that, the sour near cut the mason jar!

But with yeast breads I found a certain urgency, a quickness of pace that I don't like as much as sourdoughs. 

I think Ill stick this one for a while. It is a serious lip-smacking/ vinegar tasting bread, just the way I like it. 

Additional pictures of recent breads, come to think of it, all my breads, are here...

Google Album: Sour Notes

Esopus Spitzenburg's picture
Esopus Spitzenburg

In honor of the holiday of Purim, I tried making triangular rolls with a "filling" in the middle -- halved cherry tomatoes and cracked olives. I cut the dough (Pain à l'Ancienne) roughly into triangles, and then did my best to stretch/massage them to a nice shape. They aren't very clean or uniform at all, but I'm generally pretty happy with them. It definitely feels like they are in the spirit of the day! Instead of hamantaschen, I call them hamanbroten :)

I enjoyed reading through this thread about triangle bread before baking. For my second and final bake of the day (San Joaquin), I'm thinking of trying Mini's triangle-pin wheel pattern on boules.

Doc.Dough's picture

A friend asked for some help with a recipe for a Portuguese corn bread known as broa, and the formula she had been given was not working for her and was producing hockey pucks.  So, having not made any corn bread for a long time I decided to try and figure out what it should be.

It turned out to be one of those on-line formulas that was probably never tested as written and was destined to produce pretty good hockey pucks if you followed it.  But it did give some history and I found some photos that were helpful but nothing that seemed to be really authoritative.

The recipe called for about equal weights of corn flour and AP flour but called for almost all of the water to be used to hydrate the corn and almost none allocated to the wheat flour component so there was never going to be any significant gluten development and thus it was going to become a hockey puck.  And there was no fat in it so it was going to quickly become a stale hockey puck.

But after a couple of iterations I got it to work pretty well.  The first issue was what to use for flour.  That was solved by using instant masa for the corn which is quite fine and does not leave you with a sandy/granular mouth feel, though if you don't add a fair amount of water and fat it will still be a hockey puck, and I went to a strong bread flour in place of AP so that I would have the potential capacity to carry the large load of corn without getting the hockey puck effect.

The second issue was process.  How to develop the gluten before incorporating the masa?  I was not sure it would be possible because of the large fraction of corn flour that was called for.  The solution was to use enough boiling water to saturate the masa and to include all of the salt with the masa.  This made the saltiness of the final bread just fine without inhibiting the yeast very much (since the corn does not get mixed in until the yeast is well established). The bread flour then gets some sugar, the IDY, and enough very warm water to yield a 100°F dough after it begins to mix.  I let it sit for 15 min to autolyse then mixed it at high speed long enough to develop the gluten but not to the point where it would not accept the hydrated masa, incorporating 6% solid fat in the process.  The fat would further stabilize the gluten and should improve crumb texture, mouth feel, and staling qualities of the bread.

Now the corn was added and mixed until it was fully incorporated.  The dough got sticky enough to stay on the side of the mixing bowl, but was easy to scrape off with a silicone scraper.  And it had a good degree of extensibility so I thought it would tolerate a short bulk fermentation to get some gas into the dough.

A 30 min BF followed by very gentle shaping into a boule and about 40 min of final proof (about 50% volume increase) was as much as I thought it could take.  So into the combi oven it went:  500°F for 15 min at high fan speed, followed by 15 min at low fan speed while it cooled down to 350°F.  At this point the core temperature was 205°F and I pulled it out to cool. I think that if you bake it in a conventional oven it will certainly take longer but getting it to brown first is important since the corn does not help much with crust color.

After 2 hrs to cool, it was time to test.  Contrary to the first round, this loaf sliced easily and the crumb texture is much more like a conventional loaf of wheat bread than a loaf of corn bread, even though by weight of ingredients there is about 50% corn masa in the mix. The flavor of the corn is totally dominant though you may want to personalize it by adjusting the amount of sugar. Photos below of the crust and the crumb illustrate the reality of iteration two.



202g  instant masa (corn flour)

12g    salt

260g  boiling water (for the masa)


207g  bread flour

28g    sugar

8g      instant dry yeast

168g  130°F water (for the wheat flour dough that contains the yeast)

24g    solid fat

In a bowl, mix the corn flour and salt; add boiling water and stir/fold until evenly moistened; cover and let sit about 30 minutes to fully hydrate. 

Stir together bread flour, sugar, and yeast. Add the 130°F water and mix until it forms a dough; let sit covered for 15 minutes. Mix until gluten is beginning to develop (~4-5 min), add solid fat and continue to mix until fully incorporated.  Add warm wet masa and continue to mix until the wheat flour dough and the corn flour dough are thoroughly combined (~5 min) [when it was fully combined the dough began to stick to the sides of the bowl but could be easily scraped off with a silicone spatula.  Using masa instead of corn meal and extra water make the dough soft and developing the gluten in the wheat flour dough before incorporating the masa assures that the gluten is strong enough to support a 50% corn fraction].

Turn dough out onto the counter and using a bench knife and a little flour to keep it from sticking, shape the dough into a ball about 5 inches in diameter and place in a lightly oiled bowl to bulk ferment.  Leave it covered for ~30 min, then turn it out and fold a few times to tighten up the boule and place it on a Teflon or non-stick pan that has been lightly greased or sprayed with Pam/oil.

Dust the top with rice flour and cover with a kitchen towel. 

Let rise in a warm, draft-free spot until the volume increases by about 50 percent, ~30 -40 min. 

Meanwhile, heat the oven to 500°F with a rack in the middle.  Slash just before oven entry.  There is a lot of yeast in this formulation, but there is also a lot of corn so don't expect a huge oven spring.

Bake the bread for 15 minutes at 500°F.  Reduce to 325°F and continue to bake until deep golden brown, another 15 (with convection) to 30 minutes (without).  Crumb temperature should be 202-210°F when it comes out of the oven.  It will rise another few degrees before it begins to cool just from thermal soak back.  Transfer the bread from the baking sheet to a wire rack and let cool completely, about 2 hours. 


Yippee's picture



Don't trust me if I tell you the statement☝☝☝ because I'm just a novice rye baker; but if Rus says so, it's probably true! 


This is the most demanding formula I've ever tackled.   I messed up every stage at least once.  Even the loaves you see below have defects - I forgot to shape them in the typical "submarine" form because I'm so used to shaping the "torpedo" Borodinsky.   And one loaf got that unwanted "scoring."  Otherwise, I would have considered myself done with this bread and move on, but I guess not yet.  I am out of berries so I can only make it again when my 25-lbs order arrives. 


Because of making this bread,  I've started grinding rye berries to get the required whole-grain flour. I'm not crazy about the extra work it adds to my busy schedule, but I'm glad I'm no longer an "outsider" when you guys talk about milling. 


This bread requires a thermophilic starter, which is quite tricky to make due to the specific high-temperature requirement. I bought a BT especially for making this finicky starter. But to my disappointment, I had to work around it to reach the ambient target temperature. Can you imagine my frustration?! 


So with all that "hardship," what do I get eventually? The thermophilic starter/sourdough re-balances the maltiness in the scald. The resulting loaf is a refreshingly fruity, moist, and springy 90% whole-grain rye bread.  My favorite way of eating it is not with butter, not with cold cuts, not with cheese, not with sardine and whatnots, but by itself. I don't even toast it because toasting ruins the moist crumb. I merely nuke a frozen slice for 15-20 seconds on power 1, and I get a warm and aromatic, slightly sweet springy slice of rye bread with a thin, somewhat chewy crust.  So rewarding and satisfying after all the hard work! 😌😌😌  


Give it a try if you're ready for a challenge!  Thanks to Rus for another delicious rye bread!






Misshaped, my bad








My first rye bread using home-milled, whole-grain rye flour












The fussy thermophilic starter








Then you make the thermophilic sourdough





The "scoring" was not supposed to be there.




KeepPracticing's picture

Dear Bakers, 
Hello from Toronto. 

I am new to this Forum, so I hope I am not inventing a bicycle here. But even so, it's really fun. And it's a great and useful site. 

I want to share my "recipe" of sourdough sweet (challah-type) buns. They do not look/taste much like sourdough, but they in fact are. Very soft, delicate crust and great taste/flavour. 

Sourdough Buns

Sourdough Buns cut

Some history: I started practicing baking regularly 4 years ago. It took 2 years to master 1 recipe,  Everyday Vermont Sourdough by Jeffrey Hamelman - tailored to my family needs, as the author suggests. In our case it is substituting rye (one member of family is intolerant) and whole wheat (we just don't like it) by all purpose flour. My family is really small, so I bake one pound loaf a time (half of the original recipe), 3 times a week. In 2 years and with flour substitutions (and it's Canadian unbleached flour, no matter what you do with it - it puffs) I ended up with the following proportions: 

Levain: 2.6 ounce flour/3 ounce water/0.5 ounce started (moderately liquid)
Dough: All levain minus starter put aside for next bake, 8 ounce water/14 ounce four (1:1 Robin Hood Best for Bread and Walmart Organic All Purpose Unbleached), 0.3 salt. Sometimes I use soaked flax-seed and/or sunflower seeds, no more than half an ounce per loaf. I give it really long time to proof, sometimes up to 4-5 hours, due to schedule. That is why I make the dough a bit on the 'drier' side, to avoid over-proofing.  

Once my family became comfortable with the Everyday Vermont Sourdough, both eating and baking, I was looking for a sourdough recipe for sweet buns. I tried to use the sourdough Chalhah recipes, including the one from this site, nothing worked. In fact I found that no online recipes work for me, that is why I am very grateful to Mr. Hamelman for his book, which helped me to achieve good results. 

So, nothing worked for sweet Challah or buns. Then I went back to Everyday Vermont Sourdough and simply substituted the water in my 'tailored' dough mix with sugar and eggs. Dough fermenting time and proofing time increased a lot, baking temperature and time decreased.  

Levain: 2.6 ounce flour/3 ounce water/0.5 ounce started (moderately liquid)
Dough: levain/13 ounces of flour (mostly all purpose organic)/8.5 ounces of "liquid"/0.3 ounce salt. Sometimes adding 'craisins'. 

8.5 ounces "Liquid" include: 2.5 ounce of sugar, 2 large eggs - weighted, plus water to add up to 8.5 ounces, which is often less than 2 ounces of water. Sometimes I beat the eggs in stand mixer for about 5 min with sugar. Sometimes everyone is asleep at home, so I just give the eggs and sugar a vigorous mix with a hand beater... - this does not affect results in any way. 

The process - I follow Mr. Hamelman's "Vermont Sourdough" - but increase time for dough and proofing (sometimes just proof overnight on the counter).

Dough pieces are about 180 grams each (1 pound of dough yields 4 buns), I usually double my recipe and get 8 buns, freeze 4)

Buns dough

This is how they look shaped


And this is after 5-7 hours of proofing - I don't really know if it's doubled or almost doubled in size. I just start pre-heating oven once the buns touch each other. 


Preheat oven to maximum (525 for about 30 min), brush buns with egg white, score and put into oven. Turn the heat down to 400 degrees, bake 10 min, then check (rotate in the oven if needed),

half way baked

bake another 5-10 min. If needed, bake 5 more minutes at 300 degrees, or just leave for 10 min in the off oven.

You can eat them as soon as they are completely cooled. We have them with butter and/or cheese and/or jam. The buns freeze and unfreeze very well and remain soft. Output weight between 150 and 160 grams, so they are NOT small. I tried to make 5 buns from a pound, and they didn't come out well - too 'stretchy', not as delicate proportion crumb/crust. So went back to bigger size. 

I hope some of you may enjoy this simple recipe, or rather recipe substitution idea, for a breakfast or snack. 

Again, many thanks to Mr. Hamelman for his excellent book. 

Alan.H's picture

San Francisco Sourdough has always been a sort of holy grail for me, based entirely on its reputation. I have only previously tasted my own few attempts to bake it, drawn from the many SFSD recipes available online and in books and I have judged the results  to have varied between "OK" and "not too bad", so I was delighted to see David Snyder's blog entry on 7th March 2019 and his SFSD formula which is fairly closely derived from that of the original bakers. I had to try it.

I followed David's adaptation with just a couple of tweaks. I doubled the volume to make two loaves and  reduced the percentage of whole wheat flour from 25% to 20%. I was also concerned that the  60% hydration was rather too low for a formula which included whole wheat so I upped it to 65%. In fact when I came to mix the final dough it felt far too dry so I added another 50g of water which raised the hydration to 69%.

I usually then develop the dough by hand but on this occasion I decided to save a little time by using my KA mixer, which with 2kg+ of dough turned out to be a bad idea. The dough immediately climbed up the dough hook and started to entomb the whole mixer.

15 minutes later after I had scraped the dough back down into the bowl I carried on with a series of s & f's and then with half hourly s & f's for three hours before leaving it in peace at room temperature for a further five hours.  Dividing and shaping was followed by one further hour at room temperature followed by about 14 hours in the fridge.

The loaves were removed from the fridge and left uncovered at room temperature for an hour while the oven heated. This was just to dry out the surface after an overnight proof with a shower cap on.

 And the crumb.


 Strangely although the two loaves were baked at the same time in the same oven, the one below has a more opem crumb!

Well although I have never tasted San Francisco Sourdough this comes as close to my expectations as I could have hoped. It has a delicious complex flavour and an impressive sour tang. Better still toasted.

So . Thank you David for introducing me to this formula. I see that your next bake will be based on your conversation with Ramon Padilla and I look forward to that.












dabrownman's picture

Yesterday was one of our favorite days of the year- St Paddy’s Day.  Even though part of my family came from Cork - the home of Beamish Beer and where Jameson’s rule, everyone can be Irish for a day.  They say that God created Guinness so that the Irish wouldn’t take over the world but for one day they do!  I hope all of you enjoyed the day as an Irishman won the Player’s Golf Championship – Rory MclIroy.  If an Irish American couldn’t win it, at least an Irishman did …… he is only 29 years old and going into the golf hall of fame for sure!


It hits the basket before the retard

Lucy and I love the SD brown SD bread from Ballymaloe’s famous cooking school, made with Beamish Stout, but the girls prefer their SD to be on the white side and they always win out when it comes to bread for smoked corned beef and bacon infused cabbage sandwiches – the must have St Patrick’s Day fare along with Colcannon and carrots – and Fairy Cakes.

90% proof

This bread was just perfect for the SCB sandwiches especially when slathered with homemade Dijon mustard that has been mellowing in the fridge for months just for this long-awaited day.  It was an easy enough recipe, at least for Lucy, because the girls don’t like stuff added into their bread ether.  The 12% fresh milled, whole grain flour, made up of red and white wheat, oat and rye in equal amounts with all of it in the 100% hydration levain, was made with 2.4% NMNF rye starter.  The whole grain levain was then retarded for 24 hours after it doubled.

The dough flour was made up of 4% each sprouted white durum and sprouted white spelt from Bob‘s Red Mill, 8% LaFama AP and 72% Artisan Bread Flour from Bob’s Red Mill.  The dough flour was autolyzed for 30 minutes with enough water to get the hydration up to 75% with the pink Himalayan sea salt sprinkled on top.  Then another 5% water was sprinkled over the salt getting the hydration up to 80% overall.

Lid comes off

The salt was mixed in with a spoon before the levain was added and mixed in roughly.  Then the first of 3 slap and folds commenced with 125 slaps followed by 2o and 10.  Even though this was 80% hydration and only 12% whole grains this one really came together nicely and it wasn’t slack enough to do any Sleeping Ferret folds after the slapping around it took.  So, we did 3 sets of stretch and folds from the compass points.


Then we shaped it into a squat oval and plopped it into a rice floured short oval basket and then bagged it into a plastic grocery bag and into the fridge it went for 8 hours of cold 38 F retard.  We went for a shaped retard because we knew St Paddy’s day would be hectic and we wanted to do as little as possible the next morning – plus we figured that the dough would not over proof in the fridge as we were sleeping in 8 short hours instead of our usual 12 hours.

Sure enough the dough was only 80% proofed in the morning, so we let it sit on the counter for an hour before starting up the oven with the combo cooker inside to it’s 500 F preheat.   It was 80 F yesterday but much cooler in the morning, so it sat on the counter for 2 hours to get to 90% proof - perfect for a white bread like this one.

We unmolded it onto parchment on a peel and slashed it twice long ways and into the combo cooker it went without being spritzed because Lucy forgot to do it even with the bottle right there in front of her big nose!  After 20 minutes of steaming with the lid on at 450 F, the lid came off for 6 minutes of convection beat at 425 F when we took it off the bottom of the CC to finish baking on the stone so it wouldn’t burn the bottom of the bread.

You want to wrap your brisket right as it is coming put of the stall ,around 170 F, and then continue cooking to 200 -205 F. Then put it in a cooler covered in towels for 2 hours and let it rest and get to 140 F before slicing and serving.

After another 10 minutes of dry, swirling heat the bread was nicely browned and read 210 F on the instant read thermometer and thumped like a drum too.  It had some small blisters and it sprang and bloomed well enough.  My daughter was finishing up the bacon and butter infused cabbage when I sliced the bread and she tore off a piece claiming it will be really good with some mustard on it.  It was nicely open too, but not monstrously so as some high hydration white breads can be.

She was wrong - It was really good with nothing on it!  The flavor was fantastic, a good base sour and the tang that all fine SFSD breads should have along with the wonderful flavor of a 6 grain bread too!  Lucy said she would put this bread up against any SFSD style bread any time any day.  The smoked corned beef was also really nice making for one fine meal for sure.

Trees from the 1999 Millennium Series

And you know that Lucy says never forget the salad

Elsie_iu's picture

OK… Can we all forget about the crust and focus on the crumb instead? I was hoping that the weak dough would gain some strength itself with time… Yet it didn’t. Oops…



50/50 Red Fife & Spelt Walnuts SD


Dough flour (all freshly milled):

150g      50%       Whole red fife flour

150g      50%       Whole spelt flour


For leaven:

12g            4%       Starter

44g       14.7%       Bran sifted from dough flour

44g       14.7%       Water


For dough:

256g      85.3%       Dough flour excluding flour for leaven

221g      73.7%       Water

100g      33.3%       Leaven

5g          1.67%       Salt



30g        10%        Toasted walnuts



306g       100%       Whole grain

271g       88.6%       Total hydration


Sift out the bran from dough flour, reserve 44 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 4 hours (24°C).

Roughly combine all dough ingredients and ferment for 2 hours 30 minutes. Construct 3 sets of stretch and fold at the 15 minutes, 30 minutes and 1 hour mark.

Preshape the dough and let it rest for 15 minutes. Shape the dough then put in into a banneton. Retard for 8 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.



The crumb is quite open despite the collapsed structure. You never have to worry about getting a close crumb with spelt bread :) Taste is sweet for a loaf with no sprouted flour. There is only mild acidity, which is probably owing to the use of Red Fife wheat instead of regular red wheat.



Cold soba noodles salad with pressure-cooked soft-boiled eggs, roasted veggies and grilled baby cuttlefish


Mapo tofu with steamed rice


Thai glass noodles salad with pressure cooked sauries, lemongrass baked chicken, mixed veggies with shrimp paste and turmeric coconut basmati rice


This is an extra loaf of mainly-white SD to make sandwiches for lunch at school. This week’s had 10% rye and 20% red wheat:

Gotta work on building dough strength...Tons of blisters but no ear :(


Lemon thyme mushrooms, caramelized cabbages & grilled halloumi


Smoked chipotle egg salad & roasted broccoli



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