The Fresh Loaf

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greedybread's picture

These delicious sweet buns are going to have you going back for another and another and….

Lovely soft dough with a hint of cardamom.

Filled with a cinnamon and brown sugar and twisted into shape, dusted with sugar nibs…

Just gorgeous..

Not overly sweet, perfect for breakfast in my mind…and afternoon tea…


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Easy to make and not time-consuming:)

You will need …

20 g of dried yeast.

4 cups of bread flour.

Good pinch of salt.

120 g butter.

1/2 cup of castor sugar.

1 egg.

2 tsp cardamom

1 cup of milk warmed.

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For filling:

1/2 cup of brown sugar (I used dark cane).

2 tsp cinnamon.

Sugar nibs for dusting later.



Mix yeast with a little sugar and then add into warmed milk.

Stand and allow to froth, about ten minutes.

Put all dry ingredients  (flour, sugar, salt, cardamom) into a bowl and combine well.

Rub butter into the dry mix until like breadcrumbs.

Beat egg and put into yeasty mix & pour into dry mix to form a dough.

Use dough hook and knead for 10 minutes.

Place dough in an oiled bowl, cover and leave for 1 hour.

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Place dough on a lightly floured area and gently knock back.

Place dough back in the bowl and leave for another 30 minutes covered.

Combine cinnamon and brown sugar together.

Beat an egg with a little water for egg wash.

Remove dough from bowl and place dough on a lightly floured area.

Roll out dough to a 45 x 30 cm rectangle.

Brush dough with warm water and sprinkle with cinnamon mix.

Fold dough over so you have a rectangle 1/2 the size but double-sided.

Cut into long strips about 3 cm wide.

I think I got 14 strips.

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Gently twist each strip and then do a knot, tucking the loose end underneath.

Place on a tray lined with baking paper.

Leave for 45 minutes.

Pre heat oven to 190 Celsius whilst buns are proving.

Brush buns gently with egg wash and sprinkle with nibbed sugar.

Place in the oven and bake for 15-18 minutes.

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Remove from the oven and cool on a rack.

I had one whilst warm…LOVELY!!

You can omit the cinnamon and use just cardamom in the filling or you can add flaked almonds on top of the rolls.

A few variations on this national treasure:)


Get greedy!!

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a_warming_trend's picture

It's been a busy few weeks, both with baking and with other areas of life! As always, baking grounds me. The's one of the best things about it.

These first few loaves were my first semi-official "commissions" from a coworker. I've baked dozens and dozens of loaves for my workplace, and dozens more as gifts, but this particular coworker insisted on compensating me; she wanted me to do the work of calculating my labor, my ingredients, and consideration of the prices of competition in the area. I still actually haven't settled on a price! This is the kind of thing that's really hard for me. Anyway, I ended up baking four loaves for her, all sourdough:

1) Everything Bagel-Style SD

2) Parmesan-Encrusted SD

3) Chocolate Chunk SD

4) Simple SF-Style SD

Then, I did a couple of 20% rye, 40% whole wheat torpedos with toasted pumpkin and sunflower seeds

And finally, SD with browned butter and brown sugar, which tasted like a cross between brioche and a croissant! I wrote out the formula I developed and included it below. The hydration is slightly lower than it was on the pictured bake, but I think this will improve the ovenspring without hurting the quality of the crumb. Happy Friday to all. 

Sourdough with Browned Butter and Brown Sugar


200 g 100% hydration mature white sourdough starter (however you want to create that levain)

280 g cool water

400 g all-purpose flour 
80 g light brown sugar
80 g browned butter
11 g (sea) salt


1) Mix flour and water until combined, and autolyse for 2-8 hours at room temperature.

2) In a saucepan, bring the butter to a slow boil over medium heat. Watch very carefully--this will only take 2-4 minutes. Remove the pan from the burner right when you see it start to brown. You don't want sediment to start forming at the bottom of the pan. Place the pan in the freezer for 5 minutes to cool.

3) While the butter is cooling, mix your starter/levain, brown sugar, and salt in with the autolysed flour and water. I do all of my breads by hand, but I'm sure this would work beautifully in a mixer as well.

4) Add the browned butter, and mix for 2-4 minutes, slapping the dough against the side of the bowl as it starts to come together.

5) When all ingredients have combined and the dough is at low-to-medium gluten development, allow it to rest.

6) Perform stretch-and-folds every 30 minutes for the next two hours of bulk fermentation.

7) After the 2 hours of intermittant stretch-and-fold, allow the dough to rest at room temperature until it has increased between 60% and 80% in size. This should take 1-3 hours.

8) If you plan to bake that day, allow 1-3 more hours of bulk fermentation to allow the dough to fully double. I like to retard dough during bulk fermentation; in that case, it can go straight in the refrigerator for between 8 and 72 hours. The tang will increase over that time!

9) When you are ready to bake, shape and proof at room temperature. This final proofing time will vary widely based on ambient temperature! For a large batard or boule, my proofing time for this dough is usually 2-2.5 hours.

10) When the loaf has fully proofed, place it in the freezer for 20-25 minutes. This will help with scoring and ovenspring.

11) For one large loaf: Score and bake at 450 with steam for 18 minutes, without for 22-25 minutes, until very dark brown with blackened blisters.

Happy, happy baking to all, and to all a good week!


mcs's picture

Yes, I know I've been the absentee baker from TFL lately, but hey that's how it goes sometimes :)

Here's my latest and greatest update about my upcoming baking tour of Europe and Russia.  Enjoy!


dabrownman's picture

This week’s multigrain sprouted and scalded bale turned out to be 50% whole sprouted grain made up of whole:  emmer, wheat, barley, spelt and rye. We followed our usual process of starting the sprouts on Tuesday morning and talking 28 hours to finish.


 A loaf of sprouts made the flour for this bread.

On Wednesday dried the sprouted grain in the dehydrator at 105 F for 3 hours and ground them in the Nutrimill getting a 35% extraction with our one and only sieve.  On Thursday, we took the 35% of the hard bits and used that to feed a bit of our 8 week old retarded rye sour starter to make the levain over 3 builds and then refrigerated it for 24 hours.

The red and white malt, 65% and 35% extraction sprouted grain for the baked scald.  and the finished baked scald 2 hours later.


On  Thursday morning we made the baked scaled in the Mini Oven at 140 F for 2 hours stirring and adding water every half hour.  On Thursday afternoon, we autolysed the dough flour, baked scald and water, with the Pink Himalayan sea salt sprinkled on top, for 1 hour as the levain warmed up on the heating pad set to 84 F.


The levain hits the autolyse.

Once the levain hit the mix, we did 3 sets of slap and folds of 8, 1, and 1 minute along with 3 sets of 4 gentle slap and folds in place of the stretch and folds.  All the gluten development manipulations were done on 20 minute intervals.

Slashed ans ready to go into the DO and BOB.

Once the gluten was developed we took of 73 g of dough to use as old dough for a pizza on Friday.  After a 30 minute rest we formed the dough into boule and then 10 minutes later did a final shape on it and placed it in a rice floured basket – seam side up.


We bagged the basketed boule in a used trash can liner and put it on the fridge for a 16 hour retard.  The next day we took the boule out to warm up on the counter for 30 minutes before firing up BO Betsy to 5o0 F preheat with the combo cooker on the bottom stone.


What a great crust!  Since we gave away last week's bake we have been eating unfrozen baguettes for breakfast and lunchl - P&J's for breakfast and BLT's for lunch.

We un-molded the boule onto parchment on a peel, slashed it hop scotch style and put it on the top of the combo cooker covering it with the bottom and into BOB it went on the bottom stone.


We turned the oven down to 450 F immediately and baked the bread for 15 minutes with the lid on and, once the lid came off, we turned the oven down to 425 F convection…and continued to bake it for 12 more minutes when it registered 205 F.  % minutes after the lid came off we removed the bread from the C and put it on the stone to finish.


We then turned the oven off and let it sit on the stone with the door shut until the bread read 208 F when it was removed to the cooling rack.  Total time in the oven was 30 minutes - 3 of those minutes with the oven off.


This bread bloomed and spring well with little blisters covering it.  It browned boldly, was super crisp and colored to that super dark mahogany color we love so much.  The curst on this one is bound to be more tasty than usual.  We will have to wait on a crumb shot till after lunch.


Home grown tri-color cherry tomatoes will make fora fine fresh tomato sauce for tonights pizza.

The first thing we did this morning was to get the old dough out of the fridge and apply the 1:2:3 method on the 73 g of old dough by adding 219 g of water and dissolving the old dough in it before adding 4 g of salt and  146 g of KA bread flour to the mix.  This reduced the whole sprouted grain percent to 14 %.


Mis en Place for the pizza.

We then did 3 sets of slap and folds of 4, 1 and 1 minutes with 3 more sets of 4 slap and folds each with all of them on 20 minute intervals.  The dough was allowed to ferment on the counter for 30 minutes before we chucked in and oiled bowl and into the fridge for a cold bulk ferment.


We took the retarded pizza dough out 3 hours before we needed it so  it was retarded for 8 hours.  Will have to wait on the pizza pic’s till after dinner.

Here is today's fine lunch of sandwich and salad with some fruits and chips.

This piizza dough was fantastic!  It dethrones Focaccia Romana as the best pizza dough ever for the SD variety.  Just delicious/


SD Levain Build

Build 1

Build 2

 Build 3



8 Week Retarded Rye Sour Starter






35% Extraction Sprouted Multigrain
























Levain Totals






35% Extraction Sprouted Multigrain












Levain Hydration






Levain % of Total Flour












Dough Flour






65% ExtractionSprouted Multigrain






KA Bread & La Fama AP 50/50






Total Dough Flour






























Dough Hydration






Total Flour w/ Starter


















Hydration with Starter






Total Weight






% Whole Sprouted Grain












Scald / Bake is 30 g, 20 g whole multigrain sprouted flour,



5 g each of red and white malts and 30 g of water - 60 g total.









Multigrain sprouted flour is equal amounts of:emmer, barley, spelt, rye, wheat







Hydration with baked scald is







 And don't forget that salad


adventuress-in-baking's picture

Tuesday is recording day….my husband is part of a duo that plays German music in the area and they are recording their second CD. Our son, who is also a musician and is graduating from college with a degree in Music Production Technology, is recording them. Consequently, I get to feed them. My husband’s partner loves Pumpernickel bread and is always requesting it….so today I’m baking two different recipes. Oh and in addition we will be having Weitzenbrötchen. A trip to the German butcher will round out the menu planned for “Abendessen”.

First up is a pumpernickel recipe that David (Snyder) posted and I used as a guide. I love the Rye sour from his Jewish Sour Rye and built it up yesterday so that today it was perfect for baking…risen three times its original height, very fluffy and lively and lots of continents.

David uses caramel color in his recipe. We like the taste of the Molasses so I’m giving that a try.  Here are pix of the sour fermenting;


The only significant change I made to David’s recipe was to use 2 tablespoons of Molasses  instead of the caramel color) but I did use caraway.

IMG_0518I think I pretty much overproofed this loaf so I punched it down an additional time and let it rise for another 30 minutes.I did get fairly good spring out of it but its not as pretty as loaf number 2.


According to my panel of independent taste testers, this loaf was more like a traditional Jewish Pumpernickel Rye, which I think was the original intent and it was well liked.

Next up on the baking schedule was a recipe that came from and I’ve made twice before with good results. This time I modified the recipe just a tiny bit…

I put in a cup of rye sour, used the KA Pumpernickel instead of my usual rye, a teaspoon less salt and I baked it on a stone.  IMG_0514I also brushed the outside with beaten egg instead of the butter the recipe called for. I modified the baking a little too, starting out at a higher temperature for five minutes and adding in a little steam. I think it looks gorgeous.

It apparently was still slightly warm inside when cut.

The loaf was delicious and moist inside and what my husband said was like a more traditional German pumpernickel.


I plan to make these another time to refine what I did and make sure I get consistent results the next time.

Wendy, your Adventuress in Baking

PetraR's picture

This is just our * daily * bread , or every other day bread as I bake every 3 days these days.

Left proved in a bowl with a floured cloth and right proved in a banneton * must get second large banneton *

I love a simple bread as long as it has bags of taste it does not need to look beautiful:)

No crumb shot yet as they bread is still to hot to slice.

Once I made a crumb shot I shall add it.

Those 2 bread won't last long in my house. doh

Here is * Gordon * my 50% hydration starter , just fed and ready for the fridge, I pull him out Monday for the next loafs. Or earlier depending how fast those 2 loafs dissapear. pfff


leslieruf's picture


Came across this recipe by Teresa Greenway.  although it is a white loaf it was delicious.  Double hydration worked easily and dough was fairly firm and easy to shape at 68% hydration.  Overnight retard as per recipe, only needed hour and half to proof then baked. Have no DO so steamed up oven well and happy with the result.  Will make this again for sure - just wanted to keep on eating it!

Crumb shot of small boule

greenbriel's picture

Don't want to burn out on them :)

Made a couple of straight dough boules from FWSY to give to my dentists who, shockingly, I really like :) ; a pain de mie in my new pullman pan. I somehow managed to screw up the scaling down from a 13" recipe (KAF website)  despite using a spreadsheet. They have a recipe for the smaller pan and I guess I'll just try that next time. The one for the larger pan looked better on paper to me. Should you scale IDY by a lesser amount than the other ingredients? I didn't get the great square shape but it was tasty and very different from the stuff I usually bake.

Last was FWSY pain au bacon (all SD). Interesting but kinda weird, I'm not a huge fan. First mix-in I've done though!

hanseata's picture

The day arrives for every serious hobby bread baker when he or she - no longer satisfied with being limited to store-bought yeast - craves for the star among starters - the homemade sourdough!

The usual pathway to your own starter is stirring some flour into water, hoping that, over time, this mixture will attract wild yeasts and lactid acid bacteria to devour and digest the free all-you-can-eat menu. These microorganisms are either clinging to the grains or parachute down from the air.

But there are some surprising shortcuts, especially for those people who, like us, stuff their fridge with so many baking ingredients and condiments that they lose the overview.

Check the back of your fridge, you might find something like THIS!

Or you just visit your local grocery, or supermarket, and look for living cultures in the dairy aisle (no, I don't mean a call for the health inspector!)

You can turn plain old supermarket kefir into a very lively starter!

To learn more about improv starters, and see the great breads you can make with them, please, follow me to my blog "Brot & Bread". 

The title image, by the way, shows a Tartine Porridge Bread, made with the power of kefir!

jungnickel's picture

Since I started working in a bakery one month ago I don't have much time left for home baking but thursday is my new Sunday...

Only sourdough stuff, some wheat flour breads and a 70/30 rye mix bread with almost only self milled flour.



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