The Fresh Loaf

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PY's picture

another from hamelman's Bread. I'm finally getting the hang of my oven temperature and the proofing. This is evident from the bloom that i never use to get! 

built my starter for 16 hours as i wasnt getting much action after 12 hours...and it suddenly got bubbly at 16th hour. Would have liked to retard for final proof but timing was off so it only sat in the fridge for 3 hours.

isand66's picture

      As I mentioned in my last post, I sprouted some whole wheat and rye and ground them in my mill a couple of weeks ago.  I wanted to make a mostly sprouted whole wheat bread since there is nothing like the flavor sprouted whole wheat imparts on a bread.

I added a little rye and some French Style flour from KAF to round out the bread and through in some cracked wheat as well.

The end result was a bread that had some great oven spring and a moderate crumb with a nice sour tang.  You can really taste the sprouted whole wheat and it tastes great....well at least to me and my taste testers Lexi and Max :).



Sprouted WW with Sprouted Rye (%)

Sprouted WW with Sprouted Rye (weights)

Download the BreadStorm File Here.


Levain Directions

Build 1: Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Build 2: Add the flour and water as indicated and mix thoroughly.  Let it sit at room temperature for 7-8 hours plus or minus until starter has peaked.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.






alfanso's picture

In a recent post David Snyder mentioned that his Hamelman pain au levain would qualify for a final four if he had only one bread he could make/eat.  I suggested a few other qualifiers, including his marvelous Gosselin baguettes with an SD twist added for good measure, not to mention good flavor!

As I hadn't made these for quite some time, I figured that it was high time to get my act in gear.  My issue is that a few months ago, I put aside my baguette obsession interest for my batard obsession interest.  What to do, what to do, what to do.  

I've now been deviating for quite a while by putting my own twist on most things baked around these parts.  Most recently by turning the Hamelman pain au levain from a batard into a baguette, an especially enticing thought in that I couldn't find any prior reference on TFL of it having been done before.  So this time I decided to turn the SD Gosselin baguette into a batard, also no reference to this switcheroo existing on TFL either.  However, being somewhat indecisive about this scheme, I just hedged my bets and did both in the same bake.

I rescaled the whole operation for ~1500g , figuring two ~500g batards and two ~250g baguettes.  And everything went dandy with minor exceptions, all pointing to the same culprit. The batard on the left was the poster boy for all the mishaps.  It could have used better shaping, and although It received the same loving care and treatment as its brethren, when I removed the plastic bags covering the couche, the end of it was dried out as if the skin had been exposed to the air.  Hmm.  As we all should know, early mistakes are often magnified with each step down the production line.  Therefore it didn't score as well, and didn't act the same during the steaming portion.  Indeed, when all was said and done, the dry area looks it on the baked batard, and the bloom was just a bit weird on that one batard.

 Both batards reacted with an incredible bloom and grigne, like something out of a sci-fi B-movie from the 50s.  Or maybe from one of my goofy 3rd grade science projects.

Changes I made to David Snyder's formula and process:

  • The obvious – batards as well as baguettes.
  • I use my own stiffer than liquid levain rather than his SJSD liquid levain formula.
  • No overnight retard after the initial mix – a mere 5 hours is all I gave it.
  • After the bulk fermentation it went into the refrigerator for ~90 minutes before the divide and shape phase.
  • Then retarded overnight on a couche.  Total retard time at this step was 10 hours.
  • Scored and baked directly out of the refrigerator.

Dry area in upper left batard.

Steam released and bread rotated.  The Blob-like explosion on the batards is already evident.



And just for comparison, here is a shot of the Levain Gosselins from last year...


Crumb shot added.  This is from the Frankenstein batard, as the other was a give-away.  Not as open as the pure larger baguettes made last year, but to a large extent other than the being able to get a larger holed crumb, it really doesn't matter that much to me.  As long as the crumb isn't tight and wet.


dabrownman's picture

On one of the darkest days in American history; 9/11, Lucy went deep in her bag of tricks to come up with a new very dark bread indeed.  In the past year, her 2 favorite dark breads were the Really Dark Old School Sprouted Pumpernickel – In memory of Barbra, another dark day for Fresh Lofians and Lucy’s Take on Adri’s Westphalian Rye.


She decided to combine parts of these two fine darkies to come up with one she though would be perfect for this dark day.  Lucy loves making the whole rye starter from scratch in the pumpernickel but changed it up to be a rye and wheat one for this one.


This is a very active starter that is built over 3 days with 40 g of whole rye and wheat and 32 g of water each day and throwing away half right before day 3's ffeding.  We took the tossed portion and feed it separately on day 3 and also used this in the mix to up the levain amount since this wasn't going to be a retarded bread adn we wanted more sor rather than less..  We then took the scald and feed that to one half the starter and 12 hours later retarded both  in the fridge for 12 hours.


Wow!  Could only get half the add ins in this picture.

She also likes the baked scald in the Westphalian rye and used that to replace the home made caramel in the Old School Pumpernickel thinking the baked scald made for way more flavor.  For this baked scald she used some sprouted whole wheat and sprouted whole rye with some dehydrated minced onions, molasses, barley malt syrup, red malt and water baking it in the mini over for 3 hours at 150 F with the door ajar so the enzymes wouldn’t be killed off.  When finished,remember to top the water of the scald back up to its original amount before mixing it into half the levain.  Otherwise the dough will be too dry.


Another big change for this bake is that there was no long cold retard of dough.  We mixed it this morning and baked it this afternoon a one day bread if you discount the starter from scratch and the sprouting, dehydrating and milling of the whole wheat and whole rye grains  The starter from scratch was started on Monday for the Friday bake.


For the aromatic seeds we used caraway, anise, coriander and fennel and for the rest of the add ins we used prunes, walnuts and sunflower seeds.   Needless to say, this bead has a lot of things going on with it.  But, it isn’t difficult and actually fun trying to keep everything on schedule so it hits the final mix at the right time, in the right order and just right.


For the dough autolyse, Lucy used Boulder Beer’s fine Chocolate Porter to wet the dough flour for 1 hour in keeping with the dark theme.  We sprinkled pink Himalayan sea salt on top of the autolyse.  Once the two levains hit the mix we did 60 slap and folds to mix everything together and then did 2 mire sets of 30 slap and folds - all on 30 minute intervals.


We then did 3 sets of stretch and folds on 30 minute intervals to get all the add ins mixed and evenly distributed.  Then the dough was bulk fermented on the counter covered in a SS bowl for 1 hour before being shaped shaped into a boule and placed into a barely rice floured basket seam side down for proofing - so we could bake this seam side up without slashing to get those craggy openings Westphalian bread is known for showing off.


It looks different in the sun.

Rather than bake this low and slow like pumpernickel, we decided to bake this on a stone with Mega Steam preheated to 450 F.  This is a big lump of dough so we steamed for 20 minutes before removing the steam and turning the oven down to 415 F - convection this time.  We baed this bread for another 40 minutes before declaring it done with a bottom thump.


The top did crack a bit like we had hoped.  It turned out to be quite a looker anyway. This bread should look torn asunder in a rustic way.  We will have to wait for 24 hours for the moisture to redistribute in order to see how the inside turned out and how it slices.  One thing is for sure, this bread wins hands down The Best Aroma as it Baked Award


Lucy calls this her Westphalian Pumpernickel  The crumb came out soft, moist and open enough for a heavy bread and 4 day old stater.  The crust went soft after being wrapped up overnight and way different than the super hard crust it had coming out of the oven.  If you like rye and pumpernickel you will love this bread.  It is one fine fasting loaf .  

 This bread only needed some toasting and butter for breakfast.  This isn’t the typical Rosh Hashanah bread but I’m guessing it does have some very serious Jewish history and connections in it somewhere. Happy Rosh Hashanah to all. 



SD Levain Build – see note below

Build 1

Build 2

 Build 3



Whole Rye & Wheat
























Levain Totals






Whole Rye & Wheat












Levain Hydration






% Pre-fermented  Flour












Dough Flour






 Bread Flour






Sprouted Rye






Sprouted Wheat






Total Dough Flour


















Chocolate Porter












Total Flour w/ Starter


















Add Ins






Sunflower Seeds






Caraway, Fennel, Anise, Coriander






Prunes & Walnuts






Add Ins


















Sprouted Rye and Wheat






BMS & Molasses






Red Malt






Minced Dried Onion












Total Scald












Hydration with Starter and Scald






Total Weight






% Whole & Sprouted Grain












The first 2 feedings of the levain were 40 g whole grains and 32 g


of water each.  Half was taken before the 3rd feeding and fed



40 g of flour and 32 g of water and the other half fed 40 g each of flour


and water.  The whole grains were rye and wheat 50/50




One levain was then mixed into the scald at the end of day 3 






 Lucy says to have a salad with that fine AZ sunset.



KathyF's picture

I went through a spell of baking scones last year, but stopped when everyone in my family seemed to have their fill of them. Lately though, they have been asking for scones. I have been having really good success with my sourdough biscuits, so I decided to try my hand at sourdough scones. I have always used volume measurements for my biscuits and scones, so I'm comfortable using that method for this recipe. The starter is leftover starter straight out of my fridge. The scones turned out fluffy and flaky. Might of been even more fluffy if I had used starter that was more active.

2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
few drops lemon extract
lemon zest
handful of raisins
1/2 cup cold butter cut in small pieces
1 cup sourdough starter
heavy cream

1 beaten egg for glaze
sugar sprinkles

In a large bowl, combine the flour, baking powder, salt, sugar and baking soda; cut in butter until mixture resembles coarse crumbs. Stir in the raisins.

Add vanilla and lemon extract to the sourdough starter and stir the mixture into crumb mixture with a fork adding splashes of cream until dough forms a ball.

Turn onto a well-floured surface; knead very lightly and roll to 1/2-in. thickness. Cut into triangles and place on a greased baking sheet. Brush with beaten egg and sprinkle on the sugar sprinkles.

Bake at 425° for 15-20 minutes or until golden brown.

STUinlouisa's picture

This quick bread was made with ground dried sweetcorn. It is a typical cornbread mix using 1.5 cups corn meal, 1.5 cup AP, milk curdled with lemon juice, melted butter, baking powder, baking soda and salt somehow I forgot  the usual egg. No sweetener was added because the ground sweetcorn was already sweet enough when tasted raw. It was cooked on the grill as we're the brats to go with it. 

The dried sweetcorn gives the bread a distinctive flavor of Summer. It was an experiment that will be repeated when the opportunity arises. Luckily there is enough left to make an addition to a yeast bread in the near future.


Flour.ish.en's picture

I made a ricotta and rosemary bread pudding by using some Tartine country loaves I've just made. What I did not expect was how the humble bread can be transformed into an elegant light meal that I thoroughly enjoyed. The dish was large enough to serve a small crowd. The bread that keeps on giving!

Happy Labor Day!

Just Like Bread's picture
Just Like Bread

So here it is, Sunday's white sourdough bread, with a nice open crumb.

For the leaven

  • 1 tbsp mature starter
  • 25g type 00 flour
  • 25g strong white flour
  • 50g water

For the dough

  • 400g white flour
  • 100g type 00 flour
  • 100g leaven
  • 375g water
  • 10g salt & 25g water 

CAphyl's picture

Hello everyone:  I am back in the U.S. after over a month in the UK, where I did quite a bit of baking, but have really spotty internet, so I wasn't able to post very much or keep up on your wonderful bakes.  Lots of catching up to do!

The good news is I think I am getting somewhere with David's Italian baguettes.  The bad news is, I had so many baking mishaps I felt like a hapless beginner again.  You name it, it happened during this trip:

--Overproofing as I wanted the bread to fit my schedule, not the over way around!

--Dough sticking to banneton (crooked loaf, see below)

--I added balsamic vinegar, rather than olive oil (grabbed the wrong bottle.  While the dough smelled great, it did not rise during the bake.)

--Didn't bring the oven up to temperature (I set it about half the temperature I was supposed to have set it at and didn't notice as I using a covered baker.  When I took the lid off, I couldn't figure out why the dough was so white, until I checked the oven temp!)

--Flat as a pancake bakes

I felt like I forgot everything I had learned!  I did have some good bakes (like the baguettes above), which were mostly given away to family and friends. The bad bakes ended up in the dumpster!

You can see the crooked loaf above.  It sort of took a right turn when it stuck to the banneton.

I made a version of the rosemary and cream cheese loaves and these were appreciated by family and friends.

I made both the French and Italian baguettes multiple times, and family and friends seemed to enjoy them.  I was able to find some semolina, and it worked well. Sorry I don't have any crumb shots, as most loaves were given away.

We did some sightseeing and traveled to Highclere Castle, where Downton Abbey is filmed.  My husband, sister, niece and UK friend went to the castle, as all of us are big Downton fans.  The butler took our tickets, and he was very gracious. That's me in the garden there below, and the castle at left.

While in Liverpool, we attended part of the International Beatles Convention and attended a question and answer sessions with Donovan, Pattie Boyd (first wife of George Harrison and also was married to Eric Clapton) and Peter Asher of Peter and Gordon and a producer at Apple.  Very interesting speakers. Donovan was a real hoot! Below is a view of Liverpool we enjoyed quite a bit.

Now that I am back in California, I will have to get back to baking some new things.  I feel a need to experiment and try some new things, but I sure hope I don't have as many failures!  Looking forward to spending some time on TFL and catching up with all of your impressive bakes.  Best,  Phyllis 

dabrownman's picture

Lucy couldn’t remember the last time we made pizza…. especially one made with YW.  We made this one plain as could be with 20% pre-fermented flour and an equal amount of YW in this case 80g each. 320 g of LaFama AP dough flour, 203 g of dough water and 2% salt.


The 160 g of YW levain was built over 1 stage and once it doubled we retarded it for 48 hours.  We autolysed the dough flour and water for 3ominutes before the salt and levain hit the mix.  We did 30 slap and folds to mix everything in and then did 3 stets of 20 slap and folds on 30 minute intervals to develop the gluten.


After a quick shaping into a ball, we put the dough into an oiled stainless steel bowl for 24 hours of cold retard covered in plastic wrap.  The dough easily doubled in the fridge and when we took it out we divided it in half for two pizzas.


After two hours of warming up it was ready to form into a pizza crust. There were loaded with: home made pizza sauce, mozzarella, provolone, asiago, parmesan and pecorino cheeses, hot Italian sausage,, greed and red onion. red and Poblano chili, crimini and button mushrooms and pepperoni.


Mine started out round but ended up rectangular :-)

We baked then at 500 F until the top was very brown – just the way we like it.  The crust was thin, crisp and not foldable just they way it should be.  This crust wasn’t as tasty as our normal focaccia Romana one that has garlic, rosemary and sun dried tomatoes in it  but it was tasty enough for a plain crust,


Guess who whats a bite?   Enjoy the rest of the holiday weekend



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