The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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jmos's picture

Can one make bread with Durham wheat. Have any of you tried it? I think it may make for chewy crumb.


VNAMan's picture

Can anyone help me?  I am new to bread baking nad want to bake a successful whole wheat loaf without resorting to a mix with bread flour. I have not been very successful using Reinhart's whole wheat recipe in his book.  I began by following the recipe to the letter.  I have added gluten to the poolish and the dough and still get a lackluster loaf.  I use bulgar wheat as the soaker.  I have laso tried spent grain.  The dough barely rises to the lip of the pan and then drops some when it bakes.  The taste is acceptable.  Are my expectations too high?

ejm's picture

Zorra has posted the WBD 2007 roundup. There were so many entries (183 entries with more than 200 recipes) that she has divided the roundup into 4 parts:
fleur-de-liz's picture

After several busy weekends when there wasn't much time for bread baking, I had a nice leisurely weekend when I could experiment with baking some loaves from Daniel Leader's Local Breads. The two small loaves on the left are Meteils au Bleu (Little Bue Cheese Rye Loaves), a very mild and moist rye (made with a white starter) chock full of a regional blue cheese called bleu d'Auvergne. The volcanic looking boulder in the back is Pane Casareccio di Genzano that Zolablue and Bwraith both discussed a few weeks back, a very large open crumb pagnotta style bread. The seeded rye in the front is Chleba, Light Silesian Rye, and the boule on the right is Pain de Campagne, one of my favorite breads. A lovely weekend it was, baking my way through France, Italy and Poland.

wholegrainOH's picture

Finally had a chance to do one of Peter Reinhart's recipes, from Whole Grain Breads.  Did the multi-grain struan, since that's his signature bread.  Here's the result, lightly dusted with black sesame seeds.  Tastes as good as it looks! 


here's the recipe I followed:

Whole grains:




            Oat flakes

            Wheat flakes

King Arthur Whole Wheat

Saranac Pale Ale

Soy Milk

Skim Milk

Kosher Salt


Organic canola oil

King Arthur “New England” starter


more photos, etc., at my blog,


tommy d's picture
tommy d

I love making bagels ! I been a cook my whole life however I started baking bagels 1 years ago and the guy that trained me was really good and on the third day I was doing it all by myself , my boss said she never seen any one learn so quick !

now I'm trying new things cause I'm not tied down with the corprate bullshit ! I am starting to create my own yeast ,new bagels and expanding into other areas of baking ! I feel like I have great desicion making when it comes to baking and I want to start learning other types of breads and pasteries how ever I dont want to go to school for it !

I am also conflicted cause although I want to do these things and I can see myself doing it for the rest of my life I also want to be an addiction speacalist ! well these are my thoughts !

KipperCat's picture

I'm very happy with this big loaf, of mostly white bread flour with some whole wheat and cornmeal for a flavor boost. The taste was fabulous. :~) I think it's my first white sourdough, and it's definitely the first formula I concocted wholly on my own, as opposed to tinkering with an existing recipe or formula. I didn't weigh the finished loaf, but it was 12 inches across. The unbaked dough was just over 3 pounds.

Since my evening's breadwork was postponed by an unplanned movie, I mixed it just before bed using icewater. I left the 68F dough to sit in the 76F room, planning to not look at it until after a good night's sleep. But when the cat woke me up 4 hours later, I had to look in on the bread. The dough and the room were both at 75F.


manuela's picture


For World Bread Day '07 my entry is Parker House Rolls, made according to the 1896

recipe by Fannie M. Farmer

susanfnp's picture

This sweet potato sourdough with pumpkin seeds was my bread for World Bread Day. Something new for me, using sweet potato in the dough. It made the dough very orange and I was afraid the baked bread would look garish, but it was nicely golden. A good October bread.

Sweet potato sourdough with pumpkin seeds Sweet potato sourdough with pumpkin seeds
JMonkey's picture

Working from home has its disadvantages: it's all too easy to blur work into home-life, you're somewhat isolated from co-workers, and it's tempting to try to do chores when work is slow.

But bread baking poses no problems at all. Most of bread baking, especially when you use the stretch and fold method to develop dough instead of traditional kneading, consists of 2-3 minute bursts of activity separated by long periods of waiting. The trouble, of course, is that the timing of those little bursts of activity is really, really important. Working from home, the kitchen is always just a few steps away from my computer, and doing the work of making bread takes about as much time as going to fetch a fresh cup of coffee.

Lately, I've been doing a lot of sourdough baking, even when the bread itself isn't truly a sourdough bread. For instance, here's my results from baking Peter Reinhart's Mash Bread, from his new (and fabulous) book, Peter Reinhart's Whole Grain Breads.

The sweetness of the bread was really surprising, and I was astonished by how much oven spring I got. It's easily the best I've ever gotten from a 100% whole grain bread. Unfortunately, I was in a hurry and didn't let the sourdough mature fully, so the flavor was less than I'd expected. In short, sweet, but bland. I'm eager to try it again, though, and next time I'll let the sourdough fully ripen, which is especially important, since the sourdough is used almost exclusively for flavoring rather than leavening. If you want to make this bread, I'd suggest heading over to Bill Wraith's excellent write-up.

I had some starter left over, so I made up some sourdough pizza dough -- two of the doughballs went in the freezer, while the others went into the fridge so that I could make them up for dinner the next night. Probably two of the best pizzas I've made. A woman at the Corvallis Farmer's Market was selling wild chantrelle mushrooms, so I got some, sauteed them in a bit of butter, and plopped them on the pizza. They were great, along with some black olives and turkey-chicken sausage:

The crust was nice and holey!

Here's how I made it:


  • Whole wheat flour: 50%
  • AP flour: 50%
  • Water: 80%
  • Salt: 2%
  • Olive oil: 5%
  • 15% of the flour is pre-fermented as starter
Recipe (2 crusts):
  • Whole wheat starter (75% hydration): 100 grams
  • Whole wheat flour: 130 grams
  • AP flour: 180 grams
  • Water: 250 grams
  • Olive oil: 18 grams
  • Salt: 7 grams

Mix the water and the starter, and mush it all up with your fingers until it's a soupy mess. Add the salt and the oil, mix again, and then add the flour. Let it sit, covered, for 1 hour and then give it a stretch and fold. Do two more folds spaced 30 minutes to an hour apart. Let it ferment a total of 4-5 hours at room temperature (about 68-70 degrees F), and then divide into two. Shape each lump of dough into a tight ball, pop them into plastic bags, and put them in the fridge if you plan to use within the next 3 days. Otherwise, put them in the freezer, where they'll keep for at least one month. When you're ready to make the pizza, let the dough sit out for about 2 hours if it was in the fridge, 4 hours if in the freezer. Shape, top and bake on a stone preheated for about an hour in an oven at the highest setting possible. Bake for 8-10 minutes.

Last, my standby: whole wheat sourdough sandwich bread.

Always tasty, always reliable.

Next on my agenda: some of those potato-onion-rye rolls from Peter's book!


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