The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dtdayan's picture

This is my version of Dan Lepard's walnut bread.  Instead of walnuts, I substituted cashews as the main ingredient. I would like to increase the recipe's hydration next time as Lepard's hydration is quite stiff (see attached photo).  The final crust is crispy and the bread's interior is softer due to the mix of AP flour and bread flour in contrast to the original recipe of just bread flour. My revised recipe is as follows: (makes 2 loaves)

For cashew paste:

50g cashews

30g water

20g melted butter

2T white sugar

Pinch kosher salt

MIx above ingredient in blender to create paste.

For dough:

200g AP flour

150g bread flour

100g Dark rye flour

50g Whole wheat flour

100g leaven 100% hydration

.8g instant yeast

100g cashew paste

100g cashews

240g water

10g kosher salt

MIx all wet ingredients including instant yeast, add to dry ingredients.

Knead every 10min x3.

Fold dough 1hr x1.

2.5 hours bulk fermentation

Divide dough into 2 and shape into ball. Rest 30m and shape and cover to container.  Proof for 2 hours.

Transfer into dutch oven with cover and bake into 220C oven 25min, remove cover and continue baking for 20min more.

sayersbrock's picture

I made a large, dense pagnotta foggiana over the weekend and the entire process went really well. Whole wheat flour for the biga with cornmeal mixed into the bread flour for the dough. Coarse, chewy, and crusty. Typical of Italian bread in general, maybe closely resembling a nice Pugliese loaf. 

Because I worked all weekend I had to do all proving in the refrigerator and I was pleasantly surprised with the results. My scoring improved and my experiments with baking at higher temperatures have paid off. 

I do have a general question though.  We are experiencing unusually hot and humid weather currently in Michigan and I decided to gradually add bread flour during the mix until the dough was perfect, knowing that the absorption would be effected by the weather and following my usual ratios might not have worked. 

So, no matter what method of bread making you use, is there a certain step in the process that you give leeway for due to environmental factors?


Michael Brock 

Lazy Loafer's picture
Lazy Loafer

I finally got around to baking this bread; had it bookmarked for ages! As it is blueberry season here, and I happened to have some cream cheese handy, I thought of it and went ahead and baked it. So good! Here's the original post (in case you don't have it bookmarked). :)

My crumb isn't as open and light as Floyd's was, but then, I probably didn't wait long enough to cut it, it smelled so good. We ate one and I froze the second for a family dinner coming up.

dabrownman's picture

gogli70 and all the great breads he posted.  he worked at bakery and baked for the Farmer's Market too.  His blog is worth reading in my book.

Here is just one of his great breads 93% whole grain ciabatta at 89% hydration. From 2013

This was Josh's first attempt at David Snyder's SFSD

Danni3ll3's picture

I have been away from bread making for a month due to other obligations and this was the recipe that called out to my baker’s soul. 🙄 

The last time I did this recipe, I used cracked rye and oat groats so I changed it to bulgur and old fashioned oats. I also changed the Wholewheat flour from Red Fife to Selkirk wheat. The bran was sifted out and used in feeding my starter to get it up to speed before making the final levain. 

The procedure was also changed a bit as my curiosity was piqued when reading about putting the dough in the fridge at the end of the bulk fermentation. A few of you seem to be getting some amazing results. I do remember getting some really open crumbs when I have occasionally retarded the bulk in the middle of things due to an interruption of some sort, but I have never done this intentionally. And never for several hours! 


Makes 3 loaves


Liquid Levain build 

272 g Bread flour 

343 g Water 

55 g Starter (bran was used to refresh it at a 100 % hydration)  


100 g bulgur

100 g Flaxseeds 

85 g Sunflower seeds 

85 g old fashioned oats (large flake)

484 g Water, boiling 

6 g Salt 


533 g Unbleached flour 

15 g Vital Wheat Gluten

274 g Sifted freshly milled Selkirk wheat flour  

303 g Water 

30 g yogurt (Greek because that is what I had on hand)

21 g Pink Himalayan Salt 

All of the Soaker 

650 g Levain 

A couple of days or the morning before

  1. Main dough and levain prep: Mill 320 g of Selkirk berries and sift. Use 274 g of the sifted flour for the main dough and reserve the bran and the remaining few grams of sifted flour to revive or feed the starter prior to making the final levain. 


  1. Soaker prep: Measure out the bulgur, and oats. Reserve. Grind the flax seeds coarsely in a Bullet or spice grinder. Add to the bulgur and the oats. Toasts the sunflower seeds and add to the bulgur, oats and flax. Add the 6 g of salt. Cover and reserve.


  1. Main dough prep: To the 274 g of sifted flour, add the unbleached flour, and the vital wheat gluten. Mix well to distribute the VWG.  Cover and reserve.


The night before making the dough

  1. Levain: Twelve to sixteen hours before the the final mixing of the dough, put all of the ingredients together for the levain and keep covered at room temperature (73 F).
  2. Soaker: Add the boiling water to the soaker ingredients and cover. Leave to cool overnight at room temperature.


Final mix and bake

  1. Put the water and the yogurt for the dough in a bowl and add the soaker. Mix well to loosen the mass. Measure 650 g of the levain, add to water and soaker, and mix again. Add this mixture to the reserved flour mix and make sure to mix well to a shaggy dough. Autolyse for 60 to 75 minutes.
  2. My dough felt dry so I added another 50-60g of water with the salt. Mix well to integrate all ingredients and do several series of folds to begin developing the gluten. I initially did 50 folds, let rest 10 minutes, do another 10 or so folds, rest 10 more minutes ad do another 5 or 6 folds. 
  3. Bulk ferment the dough at room temperature and do folds every half hour until the dough has risen about 30%. This took 2 hours at 73F. 
  4. Place in the fridge for 4-5 hours. I left mine for 4.5 hours in a 37F fridge. The dough rose to just about double. 
  5. Pour the dough out onto a bare counter and divide into 3 loaves. Lightly flour the top of the portions and gently round into boules using a dough scraper. This was much easier than usual because of the cold dough. 
  6. Let rest 45 minutes. Do a final shape by cinching and rounding the dough with a scraper to make a fairly tight boule, but without deflating the dough. Place seam side down in rice/ap floured bannetons and cover. Let rise on the counter for an hour and then put to bed in the fridge for the night.
  7. The next morning, pre-heat the oven and the Dutch ovens to 475F. Place parchment rounds in the bottom of the pots and place the dough in seam side up. Score if you wish. I chose not to. Cover and bake for 25 minutes at 450F. Remove lids and bake for another 25 minutes at 425F or until the inside temperature is 205 F or or more.

The loaves had pretty good but not fantastic oven spring. That being said, I got great ears even though I didn’t score the dough.  Crumb shots to come later when they cool. That’s the first batch to come out of the oven. I have a second batch of six and a batard to go in as soon as the oven is back up to temp. 


leslieruf's picture

I decided to repeat my last weekend yeast water/sourdough levain bake.  I had run out of the flour I prefer to used my second choice.  The dough was really wet, although the gluten development was good, it was a really soft dough and I was happy how it baked up.

This weekend I decided to use 50% of that same flour and 50% of my normal flour.  I checked the formula and now see that yes it is a really wet dough!!  50% water (Bakers percent) and 30% yeast water!!!  

Friday night late I made the levain: 9g starter + 42 g flour + 42 g water and left it overnight.  

Also mixed up a yeast water poolish: 60 g flour + 60 g active yeast water.  Left this on bench overnight as well.

Saturday: As I was keeping the microwave at 80 deg F for Maurizio's 50:50 ww bake, I put both levain and poolish in there for a while as both were a bit sluggish.

13:15 autolyse 196g flour mix + 107 g water and 30 g yeast water.

13:40 Add levain and yeast water poolish and mix.  200 slap and folds.  dough has come together beautifully! even though it was wet (but not as wet as last weekend's dough).  Oh darn I have forgotten the salt!  Added salt and did another 30 slap and folds.  

This was followed by 4 sets of 5 coil folds every 30 minutes then left to BF. 

17:00 I suddenly realised it had increased  about 80% so preshaped, rested 20 minutes then shaped and retarded overnight.

Baked this morning in DO preheated to 250 deg C - 15 minutes lid on (dropped temperature to 230 deg C convection)  then 15 minutes lid off.

Blown away by the bloom and oven spring in this 550 g loaf!! 

Crumb shot later, but so excited that I got such a good bake with a high hydration dough!  the loaf is super light too so I can hardly wait to see the crumb. 

I have to rethink soooo much!  


dmsnyder's picture

It's been a while since I have blogged here, but I have been baking. In the past couple weeks, I have actually baked some new stuff that I think is worth sharing.

First, I am still stuck on Ken Forkish's "Field Blend #2." This is a mixed grain sourdough with about 40% whole grains. I have been home-milling the whole grains since I got my MockMill and appreciating the results. Forkish's formula calls for some whole wheat and more whole rye. I love this particular mix, but I have substituted Kamut for some or all of the rye at times. All the breads have been good. So far, I like the original blend best. Here is one of the most recent bakes:


At the end of last month, I had made a 90% rye bread. I had rye sour left over, and I hadn't made Jewish Sour Rye for a while, so I did. I think they came out well.


I have been sharing some loaves with neighbors and with a committee I am on that meets weekly. The loaves I keep for my wife and myself may not get completely consumed before they get a bit dry. We have a number of favorite uses for dry bread. One of them is Salmon Cakes that my wife makes. They are super-delish, both hot out of the pan and cold out of the fridge the next day. 


I have been wanting to make pizza for weeks, but it just wasn't happening. One morning, I decided I had to "just do it." I had been making sourdough pizza crust with varying results for the past few years. This time, I decided to go in somewhat the opposite direction. I made the dough using Ken Forkish's "Same Day" pizza dough from FWSY. I used 25% Caputo 00 and 75% "Bread flour." Okay ... I am passionate about sourdough baking, but, I must say, this made one of the best pizzas I've had not made in a wood-fired oven.

The toppings were our current favorite combination: Tomato sauce with garlic and oregano, mozzarella, caramelized red onions finished with balsamic vinegar, Italian sausage and mushrooms. Parmesan, fresh basil leaves, pepper flakes and EVOO after baking.

I made enough dough for 4 pizzas. My wife and I ate one. Another was frozen for future lunches. The other two dough balls sat in the fridge for a couple day, just growing and growing. So, I made a focaccia with fresh rosemary and garlic and coarse sea salt. It was awfully good for white bread and made a nice sandwich with Adell's smoked chicken/apple sausage.

Although I have been home milling at least some of the flour in almost all of my baking for the past few months, I had yet to make a bread with the majority of the flour fresh-milled until today. Today's baked was, again, from FWSY - a 75% whole wheat levain. Now, many of the FWSY breads I like call for spiking with instant yeast. I typically leave it out. For this bake, the formula called for just a tiny bit of instant yeast, and I thought "why not?" Well, even with no proofing except at 40ºF in the fridge, the loaves over-proofed. So oven spring and bloom were modest. The crumb structure remained good, and the flavor is lovely. I'll be making this bread again, but leave out the IY next time for sure!


That's what I've been baking for the past few days. We're planning to spend most of the rest of July - the hottest month of the year where we live - in cooler climes. (Bach Festival in Carmel and Giant's games in San Francisco.) Hope you all are coping well with the weather where you live!

Happy baking!


PalwithnoovenP's picture

Rainy days have long come over but the luscious, sweet and juicy mangoes that I have frozen remind me of summer. Hot and humid sunny days where you spend your time outdoors playing, kite-flying, swimming only to go home at dusk smelly and dirty. Ah! The good old days! It's the time almost every kid is looking forward to...

... the rain just can't stop me in bringing summer into our home. Summer's Last Hurrah! I made this fabulous mango tart.

This was inspired by a dessert that Nancy Silverton made with Julia Child. It was the first time that I saw a yeasted bread dough as a base for a tart. It was far more complex than this one; in addition to the creme fraiche custard brioche tart, it was served with wine-poached fruits and a rich sabayon. What moved me as I watched it was when Julia cried as she tasted it declaring it as the best dessert she ever had.

Here is my take on a similar dessert with my own spin to it using mangoes (which is my favorite fruit) harvested from our own yard, sourdough and a special custard..

I made the dough using the leftover bran levain that's why it has bit of texture and character. I usually keep a bit of the past levain then make a levain out of it for the next bake then I keep a bit again until the the next bake; the cycle continues on and on. When I find out that the leftover levain is hard or has changed color, that's the only time that I get some from my stock starter to make a levain.

The dough was made with a bit of sugar, salt, 2 bantam eggs, enough milk to make a very soft dough, levain, bread flour and butter. I added more butter than I'm used to for my enriched breads which makes this definitely a brioche. The liquid content was also high for lightness so the dough was very sticky but after kneading which took 30 minutes, it was very strong and not sticky at all. Bulk fermentation at room temperature took 4 hours, sugar was not very high so it doubled easily. I then refrigerated it overnight.

I divided the dough into 2 and made a single big tart and miniature ones.

For the miniature ones, I divided the dough into 6 and shaped each into batards. I let them rise in my mini llaneras until almost doubled. I then made a depression in the center to deposit the custard and mangoes. The custard was a deconstructed pastry cream. I thickened some milk flavored with vanilla with some starch then added the eggs to be baked later which means it was a baked custard as opposed to a stirred one like pastry cream.

The lava custard was mainly inspired by a Japanese cheesecake shop along with some other desserts like liu sha bao and lava cake. For both the big and mini tarts, they were bake at a high temperature with live fire to cook and brown the brioche base quickly and to cook the custard at a safe temperature while still maintaining it's runny consistency before it has the chance to set completely.

Up close...

You can see that the mango transformed and became firmer in the clay pot.

It's baking time was quicker so it did not brown or the custard will set. Despite all of that, the lava effect was to a greater effect in the large tart.


It's monsoon season now; in fact we experienced heavy rains today from a typhoon-augmented southwest monsoon but looking at the pictures of this tart still makes me think of summer. Flood in the yard is about knee-deep but thigh-deep in the area near the river. Here are some photos from different parts of the yard.


For the single large tart, I rolled it into a circle 2 inches larger than my tin. I then employed Silverton's technique of folding the edges into the center for a raised decorative edge. I let it rise until doubled then deposited a large amount of custard and sliced mangoes.

I baked it for 30 minutes over a roaring fire for brown crispy base and runny lava filling. For both versions, I let them cool to room temp then chilled them for a couple of hours until completely cold. This tart was huge, almost 3 inches tall. The filling was very jiggly and the tart looks a bit delicate that I still don't know how I managed to get it out flawlessly from a tin without a removable bottom. Its look is inspiring me to try a deep dish pizza next time.

I have something to attend to the next day so I cut it despite the absence of natural light because I want to taste it at it's best. 

If you look at the side and edges from different angles they look very different. They look like rugged mountains.

Here is the lava, you can see it flowing and gushing out from the cut tart.

Under natural light. I don't want to miss the details that only natural light seems to provide to photos. You can see how light the crumb is. It grew more than 4 times its original volume, hence the lightness from the well developed dough.

The bit of bran in the levain made for a nice bite in the finished tarts. Both were light but the large tart was definitely lighter, almost feathery but still did not fall under the heavy filling and fruit. The mini ones were soft all over but the large one has a nice crispness that provides a nice contrast with the soft and fluffy crumb.

This one was exceptionally tangy, even tangier than my WW loaf. I know, bran contributes to the tang but it was very low this time. Perhaps the milk and egg or other enrichments were responsible for this. My parents who do not like very sour bread loved it because it adds to the overall experience. Its tang goes exceptionally well and balances the sweet rich custard and the sweet mangoes (mangoes here when ripe are super sweet with no tang at all) and makes you feel like eating a creme fraiche custard or a very light cheesecake. Very very delicious! Now, I just have to find a way to fit in more mangoes in this tart.

To cap off this wonderful tart experience, I want to share with you a video about teachers. (NOTE: The video was set in 1996 which I think is a time where corporal punishment is still the norm for instilling discipline to students. It might also be accepted in some cultures but not in other cultures. Please take note of that. :) Also, the ritual of paying respects to teachers seen in the video is unique to just a few countries and must not be seen as teachers putting themselves as supreme authority; in fact we do not have it in our country but we respect teachers and show our gratitude in a different way.)

It is in Thai but it has English subtitles. When I watched this, I wish I knew Thai to fully appreciate its meaning because there is always something lost in translation but I realized now that you do not need language to understand its message. It was shown to us during my review as a motivational video. I am a type of person that is not easily brought to tears even by very dramatic scenes from movies or series but this immediately gave me a weird feeling and as the video ended I can already feel a tear forming in the corner of my right eye.

I watched this again right after I knew that I pass the licensure exam and just 12 seconds into the video, I started to cry with tears running through my cheeks from both eyes. I knew that moment that this is going to be my life God willing and I know how difficult it is but at the same time how rewarding and fulfilling it is to be a teacher. Our oath taking ceremony is this Sunday. I hope you enjoy! Thank you very much!

Elsie_iu's picture

The einkorn used in this bread was given by a friend. To let its flavour shine, I paired it with white whole wheat flour.

40% Einkorn Sourdough


Dough flour (all freshly milled):

180g      60%       Whole white wheat flour

120g      40%       Whole einkorn flour


For leaven:

10g       3.3%       Starter

25g       8.3%       Bran sifted out from dough flour

25g       8.3%       Water



For dough:

275g     91.7%     Dough flour excluding bran for leaven

201g       67%      Water

50g      16.7%      Whey

60g         20%      Leaven

9g            3%       Vital Wheat Gluten

5g         1.7%       Salt



305g       100%     Whole grain

281g      92.1%     Total hydration


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

Combine all leaven ingredients and let sit until doubled, about 4 hours.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 30 minutes. Fold in the add-ins then ferment for 3.5 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Leave to proof for 20 minutes before retarding for 11 hours.

Preheat the oven at 230°C/446°F.

Score the dough and bake straight from the fridge at 230°C/446°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 3 hours before slicing.

Einkorn flour made the dough sticky and I almost failed to release it from the benetton. Despite the stickiness, the dough was manageable and quite elastic with the added gluten. The dough was likely slightly over-proofed, as evidenced by the lack of oven spring. Next time, I would skip the room temperature proof and retard directly after shaping.

This bread is very moist and chewy. As opposed to what some bakers suggested, I do not recognize any bitterness offered by einkorn. It is sweet and malty, with aroma that almost reminds me of coconut.


Lemon Black Sesame Sourdough with 30% Buckwheat


Dough flour:

210g      70%       Whole red wheat flour

90g        30%       Buckwheat flour


For leaven:

10g       3.3%       Starter

10g       3.3%       Bran sifted out from dough flour

10g       3.3%       Water



For dough:

290g     96.7%       Dough flour excluding bran for leaven

206g     68.7%       Water

59g       19.7%       Whey

30g          10%       Leaven

12g            4%       Alt Altus

9g              3%       Vital Wheat Gluten

5g           1.7%       Salt

1/4 tsp        -%       Lemon zest



15g           5%       Black sesame seeds

30g         10%       Water



305g        100%     Whole grain

310g     101.6%     Total hydration


Sift out the coarse bran from the dough flour, reserve 10g for leaven. Soak the rest in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, about 4 hours.

Toast the black sesame seeds and pour the water over the hot seeds. Set aside until needed.

Roughly combine all dough ingredients except for the salt, leaven, soaked bran and soaker, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 30 minutes. Fold in the add-ins then ferment for 5 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Leave to proof for 20 minutes before retarding for 9 hours.

Preheat the oven at 230°C/446°F. Remove the dough from the fridge to warm up at room temperature for 20 minutes. 

Score the dough and bake at 230°C/446°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 3 hours before slicing.

The crumb texture is a bit gritty thanks to the buckwheat flour. Though still reasonably moist, I might up the hydration a bit in an attempt to improve it.

This bread is rather bitter tasting without any form of sweetener. It would be better to compliment the unique earthiness of buckwheat with some sprouted flour, or glazed nuts or dried fruits. 


Adzuki Bean White Sesame Matcha Swirl Bread


Dough flour (all freshly milled):

280g      70%       Whole white wheat flour

120g      30%       Brown rice flour (I used Japanese short grain)


For tang zhong:

20g          5%      Whole white wheat flour 

20g          5%      Brown rice flour

200g      50%      Water

20g          5%      Honey

10g       2.5%      Matcha powder


For adzuki bean paste:

80g         20%       Dried adzuki beans

320g       80%       Water (1st round)

30g        7.5%       Sugar

100g       25%       Water (2nd round)

1/8 tsp 0.16%       Salt


For sesame paste:

75g     18.75%       Toasted white sesame seeds

45g     11.25%       Condensed milk (I used low fat)

25g       6.25%       Smooth peanut butter

20g            5%       Hot water


For dough:

360g       90%        Dough flour excluding flour for tang zhong

<269g   <67.25%   All of the tang zhong

100g       25%        Water

50g       12.5%       Whey

9g         2.25%       Vital Wheat Gluten

5g         1.25%       Salt

1/2 tsp  0.44%       Instant yeast  



400g          100%      Whole grain

353.4g    88.35%      Total hydration (including tang zhong and honey)


Make the tang zhong. Slowly whisk together the flour and water until no lump remains. Cook over medium-low heat until a thick paste is formed. Remove from heat and stir in the matcha powder and honey to dissolve. Let cool to room temperature.

For the adzuki bean paste, pressure cook the adzuki beans with the first part of water for 10 minutes. Let the pressure release naturally. Roughly mash the beans. Pour in the remaining water, sugar and salt, then pressure cook for 5 minutes longer. When all pressure is naturally released, stir through the mixture to mash the beans to desired consistency. Let cool to room temperature.

For the sesame paste, ground the sesame seeds to a coarse texture. Combine the rest of the ingredients then stir in the ground seeds. Set aside until needed.

Roughly combine all dough ingredients and set aside for 20 minutes. Stretch and fold the dough for a few times gently. Let ferment for an hour or until doubled in size. Divide the dough into two equal portions and roll into two rectangles of the same size. Spread the sesame paste onto one piece of dough and the adzuki paste onto another. Put the one with adzuki paste on top of the other. Pinch them together and roll into a log. Cut it crosswise into 4 equal pieces. Place them into a prepared pan with the cut sides facing the long side planes of the pan. Let proof for 20 minutes at room temperature before retarding for 10 hours.

Bake at 180°C/356°F for 50 minutes or until the bread reaches 185°F. Let cool for 1 hour before slicing.

This sweet, moist and soft bread is made for babka lovers. Both the sesame paste and adzuki paste are sweet but no overly so. The recipe for the sesame paste follows loosely of that of the filling for Chinese sesame buns麻蓉包. It was left rough and lumpy to provide some texture to this bread. As matcha and adzuki paste belong to Japanese cuisine, this bread is a fusion between Chinese and Japanese.


Corn man tao

Dabrownman’s Chili Verde. Thanks again for the recipe. My family loved it!

Smoked salmon kedgeree

Barley risotto with garlicky shrimp and summer veggies


Sorry for the long post!


bigcrusty's picture

Just purchased 25# Durum Wheat berries from Farm Flavors Hole Grains in Chilton, WI.  Dave Meuer and his wife run a farmhand have Einkorn (avl. 8/18), Durum Wheat, Emmer, Oat, Rye and Spelt in berries and flours they mill on the farm.  Number is 920-418-2676.  Website is  He makes the rounds of Central Wisconsin and delivered right to my door.  I purchased the durum berries for $22.50 which is a great price considering they are organic and delivery was free.  Just wanted to pass this along to you TFLer's here in Wisconsin who mill their own flour.


Big Crusty


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