The Fresh Loaf

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Cedarmountain's picture

This is a khorasan oat sourdough, a lighter bread than I usually bake. I wanted a light, soft crumb while still including as much fresh milled whole grain as possible. In "Tartine 3" Robertson explains how he accomplishes this by way of various additions to his basic doughs using high extraction flours, porridges, soakers, sprouted grains.  So for this bread I mixed 300 g fresh milled high extraction khorasan flour with 700 g all purpose white flour, autolysed with 750 g water for 3 hours. Then I added 15 g sea salt, 250 g young l.evain (4 hours) and mixed with a series of stretch/folds to start the bulk fermentation; I did four more series of stretch/folds over the first two hours and left the dough to ferment.  After the second series of stretch/folds I mixed in 100 g cooked coarse ground khorasan and 100 g cooked steel cut oats (hoping the little bit of oat porridge would help keep the crumb soft and chewy).  I estimate the FDH about 85%.  The loaves were pre-shaped, rested for thirty minutes and then shaped and coated with a mixture of rolled flaked khorasan/oats/sifted bran.  I cold proofed the loaves overnight and baked directly from the fridge the next morning, covered 500 F for twenty minutes; 450 F for ten minutes and then uncovered directly on a baking stone 450 F for 20 minutes.  I also used the same recipe to make enough dough for a a separate pan loaf - wanted to see how it would work for a sandwich bread.   



The crumb shot


To bake the pan loaf I used a large covered roasting pan. pre-heated and then loaded with some ice cubes and a small container of boiling water and the pan loaf


I removed the loaf from the pan and finished it directly on the baking stone

iloveeatingbread's picture

We call this "bibingka" in the Philippines but I better call it the "Manny Pacquiao Bread." Why? This bibingka is actually a celebratory rice cake customarily eaten on morning masses in the country months before Christmas. However, in the modern times, the Filipino Coconut-Rice Cake is now a common street food that you can even buy in the groceries.

It's an exquisite side dish with an edge of sweetness, and can easily be party of your meal or snacks. Cooked in cast-iron for a profoundly brilliant outside, and concealing cuts of salty saved eggs, the bibingka is topped with ground cheddar that gets darker and fresh.

I will eat lots of bibingka as soon as Manny Pacquiao defeats Thurman. Yeah!

alfanso's picture

Last week I was trying to enjoy my trip to NY, and I met up with The Roadside Pie King for a couple of slices of pizza (imagine that!).  But then Abe sent a link to me from the ace bakers at The Weekend Bakery and encouraged me to give it a go.  Upon returning home the other evening, I decided to do just that yesterday and a bake this morning.

But, as fate often intercedes in moments like these, alfanso decided to go almost far afield from their posted formula and do some funny stuff in an effort to "make it his own".

***Edit: Mistakenly posted as T160, but it should have read T150 - which is similar to the US Whole Wheat/UK Whole Meal.  Spreadsheet corrected as well.  The toasted sesame seeds refer only to wha is mixed in and not what is rolled onto the crust.***

I have a fair amount of the tritordeum T150 left from my trip to Barcelona in April, so I decided this would be a fine time to incorporate some into this mix.  Changes from the WE Bakery posted formula:

  • Use the tritordeum T150 "whole grain" rather than semola rimacinata.
  • Not refresh my now last-refreshed two week old levain,  as I still had a lot of it in the refrigerator begging to be used as-is. Rather use it straight away.
  • Stick with my 75% hydration AP levain rather than their 130% hydration concoction.  Just abide by their pre-fermented flour percentage.
  • "autolyse " with the levain.
  • Eliminate the IDY from the final dough as I was heck-bent on following my standard routine of retarding the dough.
  • Retard the dough both before and after divide and shape.
  • Use toasted sesame seeds in the interior and coat the exterior with them as well.
  • And, oh yeah, make these into baguettes/long batards too.

4x400g baguettes/long batards

Perhaps a more open crumb at 72% hydration?  But I'm not hung up on that sort of thang.

The formula normalized to 1000g

Semolina and Sesame loaf        
The Weekend Bakery, mod by alfanso        
     Total Flour    
 Total Dough Weight (g) 1000 Prefermented14.50%   
 Total Formula   Levain  Final Dough 
 Ingredients%Grams %Grams IngredientsGrams
 Total Flour100.00%567.5 100.00%82.3 Final Flour485.2
 AP Flour62.50%354.7 100%82.3 AP Flour272.4
 Tritordeum T15037.50%212.8 0%  Tritordeum T150212.8
 Water72.20%409.8 75%61.7 Water348.0
 Salt1.75%9.9    Salt9.9
 Toasted sesame seeds2.25%12.8    sesame seeds12.8
 Starter2.90%16.5 20%16.5   
 Totals176.20%1000.0 195%160.5  1000.0
hold back 10% water for post autolyse bassinage       
bake at 455         
mermidon's picture

Starter out of fridge almost a week


1200g dough.  Seems like a good fit for my equipment. And makes the math easy ;)

Baked in preheated Rompertof

Baked until 210 and "dried" in cracked oven

Rise and oven spring seemed solid, but crumb is pretty closed? And not "gummy", but not dry either.  Crust is dry and crisp.

yozzause's picture

I stopped off at the local IGA and purchased the very convenient small pack of yeast at 82 cents and 2kgs of black and gold flour $1.50 and took them to my daughters house where i was to mind my eldest teenage grand daughter (school holidays) and my wife had the other 2 at our house (sleepover). The minding of the teenager is relatively easy they sleep in then when they do wake get straight onto their electronic devices, so making a loaf was to give me something to do.

There was some sweet potato in the cupboard so it was going to be put to good use, i quickly worked out a formula for a 750g loaf whilst the sweet potato was cooking. There was no need to rush this dough as it would need to go back to my place to be baked as the daughters oven is not working, the yeast was going to be @1% but it was to be added to all the water and an equal weight of the flour this was bought together and set aside covered (Autolyse). The remaining flour ,salt,coconut oil which i have not used before and the sweet potato now cooked and mashed were made ready to be added to the ferment that was activated. After 1 hour the remaining ingredients were pitched in and the dough mixing commenced this was accomplished by hand on the bench.


The dough was given a half hour reprieve and rested before a bit more bench action and a nice smooth elastic dough was achieved this was then placed in a bowl to Bulk ferment for several hours. once my wife and the other 2 grand daughters arrived after their visit to the local park that has a flying fox i was relieved of my minding duties and took my dough with me home. I determined that the dough was ready so knocked it back and handed it up to expel the gas and bring it back to a compact shape. it was then covered and given a 30 minute rest. The dough was then shaped and placed in a lined Banneton proofing basket it was placed into a plastic bag and put into the fridge as i was unsure how long the final proof would take and i was due to take my grand nephew for a driving lesson, so the retarding would suit me best. The lesson went well and he will be booking his test very soon. I taught his dad my Nephew to drive many years back. Upon return the dough had still risen i the fridge but it hadn't overproofed so half an hour on the bench whilst the oven heated was Goldie Locks porridge (just right) i was going to bake directly on the pizza stone and utilise a tray with a folded terry towel and boiling water to produce a good steamy environment for the first 10 minutes of the bake when the rapid expansion takes place. The dough piece was rolled from the banneton onto the hot stone, it was brushed with a boiled cornflour wash and sprinkled with poppy seed and given a deep lengthwise slash and some supplementary cuts along the sides the dough was then placed into the oven with the already steaming tray/towel doing its job, for the initial 10 minutes the oven is cranked up full as the steam effect does have a dampening effect on the heat. After 10 minutes and the loaf has finished its spring the door is opened and the tray removed the temperature lowered to 210 and the bake continues. when the towel is hung up in the laundry you can see the amount of steam still coming from it. A further 20 - 25 minutes and the loaf is done pulled from the oven and onto a rack to cool ,be photographed and once quite cool cut open and tasted . So there we have it a Sweet Potato loaf using compressed yeast with a dusting of Turmeric.




Katja's picture

This is an 87% rye with a lot going on: a 3-stage rye sponge, a whole-wheat sponge, and a rye flour soaker. It calls for medium rye, which is a difficult thing to pin down. All I have at the moment are white rye and a finely milled whole rye, so I mixed and matched those two flours in various percentages for this bread.

It also calls for 4 tsps Brotgewürz. I used 2 tsps of the bread spice I already had mixed up, the bulk of which is ground caraway. It's not very noticeable, which is the way I like it.

The total flour is almost 1kg, and I succumbed to the temptation to make two loaves instead of one as called out in the recipe. Next time I will definitely make one big loaf.

joc1954's picture

Recently I made this gluten free pizza for my younger daughter who has intolerance for the gluten and also should not eat cheese. Hence the pizza was made without cheese what is quite unusual, but it was generously topped with grilled vegetables.

Here is a video about preparation.

Happy baking, Joze

Gilles Ted's picture
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Gilles Ted's picture
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Danni3ll3's picture

I have quite a stock of Spelt and Kamut berries and need to use some of them up. While searching, I found this impromptu recipe that I made over the winter for my daughter so I scaled it for three loaves and tweaked the method.




Makes 3 loaves



65 g Spelt flakes

65 g Kamut flakes

65 g Bulgur

65 g honey

260 g boiling water



60 g trice refreshed sourdough starter

30 g strong bakers unbleached flour

30 g home milled rye flour

60 g of filtered water



720 g strong bakers unbleached flour

155 g freshly milled Spelt flour

155 g freshly milled Kamut flour

716 g filtered water

23 g salt

30 g plain yogurt

180 g levain from above


The night before:

  1. Combine the ingredients for the soaker and cover overnight.
  2. Mill the individual amounts of Spelt, Kamut and Rye berries on the finest setting possible. Reserve separately. 
  3. Be sure that your starter has been refreshed a couple of times already and give it one more feeding. In the morning, you need a total of 60 g of starter.

Dough making day:


  1. Early in the morning, add the water and flours for the Levain to the starter and let sit for 4 hours.


  1. About an hour or more before the levain is ready, mix the dough flours and the water together in a stand mixer on the lowest speed for a minute or two, and then let autolyse for an hour or so.
  2. Add the salt, the yogurt, and the levain and mix for a minute on the lowest speed. Then mix on the next speed up for 9 minutes. 
  3. Then add the soaker. Mix until the soaker is well distributed. Cover the dough and let rise in a warm place. My dough temp was 77F. 
  4. After 30 minutes, give it a set of stretches and folds until it feels quite firm.  Repeat in 30 minutes. 
  5. 45 minutes after that, do another set. Then let rise until total bulk fermentation equals 4 hours. By then, I see some large bubbles on the top and the volume has expanded by about 50-60%. 
  6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~835 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
  7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can. Note that I had to move pretty fast as the dough started to get sticky the more I touched it. 
  8. Place the dough seam side down in rice floured bannetons. Cover, then refrigerate overnight.

Baking Day:

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205F or more.

For fun, after the dough was mixed I figured out the hydration including all ingredients (counted in Bulgur and flakes as part of the flour) except for the salt, allowing 80% water for the yogurt and 10 % water for the honey, and came up with 83.4% hydration! 😳No wonder it felt borderline sticky when I was shaping! 

On another note, I have been using cooking spray to oil my Cambro tubs for the autolyse and bulk fermentation. It really makes a difference for me when I am moving dough in and out of tubs to put into the mixer. I am not fighting to get every little bit out and makes clean up a breeze. Wish I had thought of this years ago!


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