The Fresh Loaf

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Roger Lambert's picture
Roger Lambert

15% Rye flour + 1 tbls finely chopped coffee chaff.

not.a.crumb.left's picture


A while ago I bought back some Swiss Ruchmehl from Germany and was curious about the

flour as Max Kugel, in Bonn bakes a lot with it in his bakery...

Last time it turned out to be an amazing bake and sadly I could not get my hands on it in UK....

But my fortune changed when I spotted Dark Swiss Flour on the Shipton Mill web site.

It did not give much information but when I baked with it, indeed it was very similar to the Ruchmehl, I thought...

The other day I saw a formula on blog and after contacting Alex, he confirmed that indeed the Shipton Mill Dark Swiss Flour is a Ruchmehl...

It is difficult to find information in English on the flour but it is like a 85% extraction flour that is not quite WW but darker than a strong bread flour....The taste is rustic and deep...although I mixed it with 25% Strong Organic White Marriages and 25% Strong Canadian flour. I might try it 100% next bake...and I think it will take more water easily...

This one was 78% hydration, 20% young leaven (ph 5 when I used it), 2 % salt.. , 2 hours autolyse, 30 min before adding salt after adding levain, slap and folds to develop gluten, 3 Stretch & folds and last 1 and 1/2 dough was left alone, pre-shape, 30 min benchrest and 30 min before going into wine cooler...

It was a warm day and tried to keep dough at 23C throughout whole process.

I can highly recommend this flour should you be in the UK and use Shipton Mill. No postage if you order min of £ 30 and lots of amazing flours there at a very good price!   Kat

trailrunner's picture

Couldn’t be happier about this bread. My 7 yr old Apple YW performed like a champ. I will definitely be making this again with some modifications. The hydration of the levain is unworkable at least for me. It’s so dry it’s impossible to mix and then a second feeding hours later just clumps the flour again. I managed by increasing the hydration and subtracting from the final dough. I won’t do two feeds that far apart as my YW is so active. I will do one feeding to make 700g levain and call it good. For the raisins I misted them with water while tossing them to moisten then I sprinkled with a good amount of cinnamon/sugar and heated in the microwave for 20 sec. tossed with the toasted chopped pecans. The flavor of each bite with this explosion of spice and texture is wonderful. The dough handles beautifully you wouldn’t know it isn’t an enriched dough. I mixed everything as I always do and had to use the KA briefly due to the lumpy levain . Will follow my own procedure next time. I only needed 2 s&f at 30 min bulk . The dough was so active. Did a lamination fold to add the fruit/nuts. My usual no shape/shape and into the banneton for one hour then fridge for one hour. Amazing crumb. Light light light! Crisp thin caramel crust and the spiced fruit. This is a winner.





LouisGluck's picture

Hi all! I am a senior in high school and I just recently finished my senior final project on sourdough bread. Throughout the year I interviewed bakers and had them try different loaves of bread. I took this information to develop my own country sourdough recipe. I made a documentary about the whole process which will be linked. Enjoy the recipe and happy baking!


Time: 4 Days

Yield: 2 Loaves



For feeding starter

Unbleached all purpose white flour (preferably organic)

Purified water

For making bread

Whole wheat flour (preferably organic)

Unbleached white bread flour (preferably organic)

Salt (preferably non-iodized)


Extra flour for work surface

Vegetable or olive oil for bulk fermentation



Kitchen scale

2 glass jars (for starter)

Rubber spatula

Medium and very large mixing bowls

Large wooden spoon

Plastic wrap

Bench scraper

Paper towels

Handheld sieve

2 bread proofing baskets

Multiple cloth towels

Parchment paper

Dinner plate

Lame (Bread scoring knife)

Dutch oven

Cooling rack



1) Feed Starter

Starting 2 days before bread making, remove starter from fridge and begin feeding. Each day leading up to the feeding it should be fed. To feed, in a medium mixing bowl, combine 20g starter with 100g purified water, and dissolve the starter into the water using a rubber spatula. Next, add 100g unbleached all purpose white flour and mix until there are no dry spots. Put into a glass jar with lid lightly placed on top (not screwed on), then let sit until next feeding. Two jars of starter should be made if the feeding is leading up to baking sourdough.

Note: If feeding without intention of baking, simply let starter sit for 2 to 3 hours after feeding then return to fridge. Feed once per week. 

2) Autolyse

In a very large mixing bowl (Glass or metal), combine 250g whole wheat flour, 750g unbleached white bread flour, and 750g water. Mix well with a large wooden spoon, cover with plastic wrap, and let sit for 30 minutes to 2 hours. This step develops glutens in the dough

Note: During this time the starter should be checked for readiness. To do so, fill a small bowl with water and using a spoon, put a small dollop of starter on the water. If it floats, the starter is ready for use. 

3) Make Dough

Remove the plastic wrap from the bowl that autolyse was done in. Measure 200g starter and pour into bowl of dough. Pinch starter into the dough using middle and index fingers and thumb until mostly combined. Add 20g salt and 50g water and mix until combined using hands. 

4) Slap and Fold

Remove dough from bowl. On a clean and unfloured surface, lift dough all at once, with bench scraper in one hand, and slam it onto the surface, allowing it to fold onto itself. Repeat for 5 minutes and dough is less slack. This step helps to achieve the desired texture for the bread.

5) Bulk Fermentation

Clean the bowl used for autolyse. Lightly oil it using a paper towel. Put dough into the bowl and cover with plastic wrap. Put into an oven with the light on and let sit for 30 minutes. After 30 minutes, remove from oven, pick up dough using oiled hands, and gently lift it up so that it stretches and fold back onto itself. Fold 2-3 times, then recover bowl with plastic wrap and return to oven. Repeat this step 6 times for 3 hours. (3 hours of proofing and 5 rounds of folding). This step helps to rise the dough and achieve a good crumb in the loaf. 

Note: It is recommended to feed the starter during the first 30 minutes of bulk fermentation. If you are planning on making another batch the next day, then feed two jars and let it stay out until the next day. If you wish to return it to the fridge, feed into one jar and let it sit for 2-3 hours, or until bulk fermentation has finished, then return to fridge.

6) Basket Prep

Put two cloth towels into the bread proofing baskets. Pat them down so they match the concave of the basket. Put the extra flour into the sieve and heavily dust the towels in the area where they hug the baskets. Also, during this time cut two pieces of parchment paper the size of the dutch oven, you will use these tomorrow. 

Note: This step can also be done during bulk fermentation. 

7) Preshaping

After bulk fermentation, gently remove dough from bowl onto an unfloured work surface. Using a bench scraper, estimate the middle of the dough and cut into 2 equal sections. Using a lightly floured bench scraper, swoop under the edge of the dough in a circular motion, gently coaxing it into a circular shape. Give a medium dusting of flour on top of it, and put a towel over it to rest for 10 minutes. After resting, remove towels and flour the surface just behind the two pieces of dough. Using a bench scraper, gently and quickly flip the dough back onto the floured surface. Gently tug the top bottom and sides of the dough out to elongate them and flatten them slightly. Fold the bottom of the dough up towards the middle, the sides in, and the top down. Pull pieces of dough from the sides and stretch them up to the seam and stitch it together by pinching and twisting the dough simultaneously. Do this a series of times along the whole seam of the dough. After, turn the dough over to rest on the seam and attach to itself. This process allows for the gluten to stick to itself and strengthen the bread and dough. Let the dough rest on the seam for 2 minutes. After resting, quickly flip the dough into the basket using a bench scraper, making sure to leave the seam side up in basket. Flour the top of the dough and fold the excess flaps of towel over the dough to cover. Put in the fridge overnight. 

8) Baking

In the morning. Preheat oven to 500 degrees and set the dutch oven in the middle of it. Let the dutch oven sit in the oven for 1 hour to heat up. Put the round piece of parchment paper on a dinner plate and flour it. Once one hour has elapsed remove one loaf from the fridge and turn out onto the plate with the parchment paper on it. Using the lame put multiple scores in the loaf, this will create nice ridges in the crust during baking. Remove dutch oven from oven, remove lid and slide the parchment paper with dough on it into the dutch oven. Put the lid back on the dutch oven and put it back in the oven. Bake with lid on for 15 minutes, this helps to create a crispy bubbly crust. After 15 minutes, remove lid and bake another 30 minutes with lid off. Remove loaf from dutch oven after baking and put on a cooling rack for two hours. Repeat process with second loaf. After the two hours of cooling, the loaves are ready for consumption!

Note: I recommend serving right after the cooling, and with room temperature salted butter. 


Tandem Tails's picture
Tandem Tails

There's no rational explanation for why I've been trying to make purple bread, but that's what I've been doing lately.  In this batch I mashed a purple sweet potato and added it to the flour.  The color is definitely purple, leaning slightly toward pink.

The flavor of the sweet potato is subtle but it gives the bread a hint of sweetness and that soft pillowy texture you associate with potato breads.  The crumb is a little dense but that's to be expected when you add mashed potatoes to a bread.


  • 490g bread flour
  • 30g dark rye flour
  • 308g filtered water @ 90-95’F
  • 180g levain
  • 12g sea salt
  • 1/4 tsp yeast
  • 150g purple sweet potato mash (see below)

To make the sweet potato mash, I poked a few holes in the potato with a fork and baked it at 350'F for about an hour and a half until it was soft when poked.  I skinned it and mashed it with a fork.  Once it cooled to room temperature it's ready to use in the bread.

I used a stand mixer to integrate the potato, flours and water.  This started out really goopy so I had to add more flour (accounted for in the ingredients above).

I did a 30 minute autolyse, 5 hour bulk ferment at room temp (w/ 4x folds in first 90 minutes) and then an overnight proof in the refrigerator.  I baked at 450'F for 38 minutes covered and 14 minutes uncovered.

I have a full writeup with more photos and instructions here:


JBT's picture

After contemplating sourdough for several months, a first try, and fail, at creating a starter, and finally success at nurturing my very own starter, I was ready to bake. Something simple, straightforward, and with little scope for disaster was in order.

1, 2, 3 Sourdough seemed the way to go. 


I used a generic unbleached AP flour and bulk fermented in cool room temp for 6 hours. Shaped into a round and placed, seam down, in a parchment lined bowl; covered and put in the refrigerator overnight. Pulled from fridge an hour before starting oven preheat. Baked in pre-heated roasting pan at 450. Uncovered after 15, then another 20.

I was very pleased with the success of this first loaf. Undoubtedly I will have failures, and hopefully I will learn a great deal as I work with my starter and the doughs she helps me create. I am glad, though, that this first outing was both delicious and confidence boosting. I am so grateful for all the amateur and professional bakers who so generously share their wisdom and experience. 

The Roadside Pie King's picture
The Roadside Pi...

Pizza Wednesday...05/22/19
Sourdough / 10% WHOLE GRAIN
N.Y. style: Sausage, pepperoni and peppers.
So it begins....80hrs. cold ferment, 11/2 hr. bench rest prior to stretch.

 food table, food and indoor     food    food     food pizza and food
pmccool's picture

Mr. Forkish designed this formula as a hybrid, using a levain and baker's yeast for leavening.  I elected to use only the levain because it was one of two things that I wanted to test with this bake. 

Some context is probably in order. 

The recent community bake of Maurizio’s oat porridge bread had left me questioning my flour, my starter, and my own capabilities.  The first attempt, which was chronicled in the CB thread, was an unmitigated disaster and a lot of that was due to one key decision that I made.  The second attempt (and no, you did not see an account of that) stayed closer to Maurizio's guidelines.  The results, while not disastrous, weren’t satisfactory, either.  Let's just say that I have a good supply of altus on hand now.  

Coming out of that debacle, I wanted to know whether my starter and my flour are performing as they should.  My curiosity about the flour stems from recently starting to mill whole wheat flour from a 5-gallon bucket of nominally hard red wheat that was gifted to me a few months ago.  This bread would give each component, starter and flour, the chance to display their functions without being swamped by other influences. 

Since I wanted to observe the dough as it fermented, I made the levain on Friday evening before retiring.  On Saturday morning, it had expanded to at least twice its original volume and was full of bubbles.  The formula calls for 360g even though Forkish tells you to make 1000g. I made 400g and called it good.  

I stayed pretty close to Forkish' process for the autolyse and the dough, although I did employ some slap and folds to ensure that the ingredients were thoroughly combined in the final dough.  One change that I did make was to withhold 60g of water from the autolyse, reasoning that some would be added to help disperse the salt and more would be absorbed during the stretch and folds when woorking with wet hands and a wet counter.  It seemed to have been a good choice.  

Bulk ferment ran from about 9:15 am to 3:30 pm.  Kitchen temperatures were 68F to 70F.  After shaping, the final fermentation, also at room temperature, ran to about 7:30 pm. The bread was baked on a stone with steam at 475F for 50 minutes.  At this point, their internal temperature registered as 210F so they were removed from the oven and cooled on a rack.  

They looked like this

Based on the oven spring, I could have extended the final fermentation.  Still, I’m pretty happy with the results.  When I cut into the loaf, the crumb looks like this:

Could it be more open? Sure, but this will be used primarily for sandwiches so it fits that need very nicely. The crumb is moist and chewy.  The fragrance is tangy and the flavor is about as sour as I care to have.  That seems to be a characteristic of breads with a high proportion of whole wheat flour.  

The upshot of all of this, aside from having usable bread, is that the starter has proven that it can still leaven effectively. And the wheat does, indeed, appear to be a hard wheat instead of a softer variety that I had begun to suspect.  I can go on with my baking knowing that those two elements aren’t causing problems for me.  

AmericanaIngredients's picture

We are a bakery ingredients and packaging distributor in Los Angeles, and move significant amounts of both Canadian flours and USA flours. Yes, flours from Canada are different from flours in USA.  The growing conditions in Canada are more favorable for spring wheat.  The colder temperatures during growing season often contribute to better quality starch and protein development.  During baking, the protein and starch quality are better with Canadian wheat.  The starches fuel yeast activity during baking and the better quality proteins provide for better gluten formation during baking, creating over all higher volume bread with more uniform gassing activity leading to overall enhanced characteristics of bread.  The additional and better quality of starches also help with higher water absorption with Canadian flours. The differences are negligible when it comes to taste.  Some of our big moving Canadian flours are high gluten Millennium, Galaxy and Blue Label.  Many key bread and bakery production companies use these flours for hearth breads, pizzas, sour dough breads, dumplings, pita, lavash, naan, baguette, focaccia, and much more. You may reach out with direct question via

Elsie_iu's picture

The bake was kept simple since it was exam period. We’ll have something less boring next week :)



20% Sprouted Ragi 30% Sprouted Red Wheat Sourdough


Dough flour (all freshly milled):

150g      50%       Whole Red Fife wheat flour

90g        30%       Sprouted red wheat flour

60g        20%       Sprouted ragi (finger millet) flour


For leaven:

6g              2%       Starter

32g       10.7%       Bran sifted from dough flour

32g       10.7%       Water


For dough:

268g      89.3%       Dough flour excluding bran for leaven

232g      77.3%       Water

70g        23.3%       Leaven

9g              3%        Vital wheat gluten

5g          1.67%       Salt



303g        100%       Whole grain

267g       88.1%       Total hydration (I found that most millet varieties absorb little water)


Sift out the bran from dough flour, reserve 32 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 ready. It was ready after 5 hours but I extended the time to around 6 hours for more pronounced sourness (28°C).  

Roughly combine all dough ingredients except for the leaven and salt, autolyze for 15 minutes. Knead in the reserved ingredients and ferment for a total of 3 hours. Construct a set of stretch and fold at the 15 minute mark.  

When I got home, the dough rose by roughly 50% rather than the expected 30%, likely due to the use of mature leaven. It was thus shaped right away and retarded for 11 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.



Unsurprisingly, the dough over-proofed during the retard. I had really under-estimated how much the microbial population can grow in an extra hour. Guess the doubling rate is pretty high at 28°C… The purpose of using a mature leaven was achieved though: the bread is distinctively sour. That’s not say it’s lacking in sweetness, quite the opposite in fact, thanks to the malty sprouted grains and fruity Red Fife wheat.



Ragi is rather mild in flavor that I can’t really detect anything special it contributed. Also, it didn’t sprout very well so I’d consider toasting it prior to milling next time. The crumb can definitely be more open yet it’s not too bad being over-proofed.  




Calamarata al Ragu di Pesce with pan-grilled baby cuttlefish. Feels so sophisticated!


Spaghetti in paprika lemon sauce with mushrooms and smoked duck breast


Mushroom, caramelized onion & mozzarella omelette


White bread of the week: 10% ragi 10% ragi porridge (dry weight) 10% spelt 

Hmm... Rather bland…



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