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JennyBakesBread's picture

Hello fellow TFL'ers!

I've decided to stop lurking and share a couple of my recent loaves.

Khorasan, semolina bread with sesame seeds

This bread was inspired the sesame-wheat bread from Tartine #3. The idea being to switch out the wholemeal flour in order to use up the last little bit of Khorasan flour hiding in the back of my cupboard. I love baking with Khorasan flour as it poses a lot less problems than other ancient grains.

Overall formula for 2 medium loaves

IngredientBakers percentageWeight (grams)
High-extraction wheat flour41.6%400g
White bread flour27.1%260g
Wholegrain Khorasan flour16.6%160g
Fine semolina8.3%80g
Wholegrain wheat flour6.4%60g
Toasted Sesame seeds21%200g

The leaven was mixed the night before and consisted of

IngredientBakers percentageWeight (grams)
White bread flour50%60g
Wholegrain wheat flour50%60g
Total weight 255g

I used 240g of this leaven to make the bread and reserved and feed the remaining 15g to use next time. Hence, the bakers percentage of the leaven was 25% (240/960). Before taking my dog for a run around the park (aka. autolyse) I mixed together the following ingredients until roughly combined.

IngredientWeight (grams)
High-extraction wheat flour400g
White bread flour200g
Wholegrain Khorasan flour160g

After 30 minutes, I added 40g of water and 20g salt and mixed by hand. The bulk fermentation time was 3.5hrs a stretch and fold in the bowl every 30 minutes for the first 3 hours. During the second set of stretch and folds I added the toasted sesame seeds.

I shaped the dough into two roughly equally sized boules and placed them in brotforms in the fridge for the final rise. After 12 hours in the fridge, I scored the tops of the loaves and baked them straight from the fridge at 220ºC/430ºF for 45 minutes.

The cold final fermentation made scoring this loaf significantly easier. Normally, I would stick to scoring with scissors but felt brave so used a sharp serrated fruit knife instead. I'm really pleased with the result.

IMG_3023 IMG_3019

The customary crumb shot.


This bread is extremely tasty. As usual with Khorasan, it is slightly less bitter than its modern wheat cousin due to differing levels of tannins. However, the bread retains a complexity and nutty flavour from still having a decent about of wholegrain flour but is quite mild and sweet. The crumb was a tiny bit tighter and hence less soft than my idea bread but it still made amazing sandwiches.

I would like to try this bread a few more times and try to increase the percentages of semolina and khorasan flour. This really needs to be added to the bottom of my ever expanding “to do” list.

Apple and oat porridge bread


Oat porridge bread is a favourite in my house from Tartine #3. When I'm unable to bake, DH usually makes Hamelman's “Golden raisin bread” which contains rolled oats. It's a compromise between our radically different tastes in bread. DH prefers white bread, especially enriched with butter, honey, milk or similar. Ideally with minimal holes in the crumb so that it can be covered in butter and hagelslag. I can't say I'm entirely happy with cooking or eating this type of bread regularly, especially since it seems to go stale all to quickly. Rolled oats are a great way to make a bread which tastes soft without enrichments and doesn't go stale so quickly.

This bread has won a place in my heart and without a doubt will be repeated again soon.


Overall formula for 2 medium loaves.

IngredientBakers percentageWeight (grams)
High-extraction wheat flour43%400g
White bread flour50%460g
Wholegrain wheat flour7%60g
Coarse oatmeal10.9%100g
Apple (grated)21.7%200g

The leaven was mixed the night before and consisted of

IngredientWeight (grams)
High-extraction wheat flour400g
White bread flour200g
Wholegrain Khorasan flour160g

I used 240g of this leaven to make the bread and reserved and feed the remaining 15g to use next time. An hour before the final mix I made a porridge by gently heating and simmering the following ingredients together for about 20 minutes.

IngredientWeight (grams)
Coarse oatmeal100g
Apple (grated)200g


Once the porridge had cooled completely, I weighed it again. As the cooled porridge weighed only 500g, hence, it contributed only 200g of water to the total formula (see *). Okay, it was 500g after I tasted a teaspoon full – I regret nothing and it can't really affect the formula that much can it?

The porridge was yummy, quite sweet and soft. It was hard to resist the urge to eat a second breakfast! For the premix, I mixed together all the remaining ingredients except 40g of the water and the salt.

After 30 minutes, I added 40g of water and 20g salt and mixed by hand. The bulk fermentation time was 3.5hrs with a stretch and fold in the bowl every 30 minutes for the first 3 hours. During the second set of stretch and folds I added the porridge as gently as possible. It took about 10 minutes and a considerable amount of extra folds to fully incorporate the porridge. Once the porridge was incorporated the dough was soft and a little glossy. I was having doubts as to whether the hydration was a horrible mistake.


Two hours later and feeling a little more confident, I shaped the dough into two roughly equally sized boules and placed them in brotforms for the final rise. After 2 hours, I scored the tops of the loaves with scissors and baked them at 220ºC/430ºF for 45 minutes.

IMG_3073 IMG_3075 IMG_3077

This bread is soft, tender, a little sweet and smells mildly of apple. This bread is so good, I've been eating it toasted with only a little butter. So far, it's five days since I baked this bread and the tiny wedge that is left is no less stale than it was 24 hours after it was baked.

Bonus pizza


Pizza is becoming a weekly tradition. I confess to having made a lot of pizzas over the last few years. I've tried a lot of different recipes, from dodgy old cookbooks to Reinhart's - “Crust and Crumb” and Hamelman's “Bread”. Recently I have settled upon using the dough from Weekendbakery's tartine bread recipe. Perhaps, it is not the purest pizza crust as it contains a leaven and no olive oil but it is still amazing.

Overall formula for 1 large crust (suitable for 2 people)

IngredientBakers percentageWeight (grams)
White bread flour85%188g
Wholegrain wheat flour15%33g
Instant yeast (optional)0%1g

This recipe uses such a small amount of leaven that I typically just used a little left over starter with the following composition.

IngredientBakers percentageWeight (grams)
White bread flour50%13g
Wholegrain wheat flour50%13g
Total weight 52g

Mix all ingredients together except 10g of water and the salt. After a 30 minutes autolyse, add 10g of water and 3g salt and mix by hand. The bulk fermentation time is about 2.5 hours with the added instant yeast or 3.5-4 hours without. During the bulk fermentation, there are typically a stretch and fold in the bowl every 30 minutes for the first 3 hours (1.5 hours if using additional instant yeast). At the end of the bulk fermentation the dough should nearly have doubled in size. Preheat the oven to maximum/250ºC/480ºF. Scrap the dough onto lightly oiled greaseproof paper and use a flat, wet hand to push to dough from the centre outwards to the desired size. Alternatively, use any pizza shaping method you are comfortable with!!

This is the time to cover the pizza in toppings. In this case, I used, tomato paste, red onions, sweet pepper and blue cheese. I bake the pizza on a oven tray for about 12-15 minutes. Better results could undoubtedly be achieved with a baking stone or some added steam.

There are not enough adjectives to describe this pizza. Certainly, I would never purchase pizza from a supermarket or order pizza take-away ever again.

Happy Baking!!

Jenny and Kevin


yozzause's picture

Well we are back from our cruise, we departed from Fremantle port late afternoon onboard the P&O Pacific Jewel for a cruise up the West Australian  Coast and up to Indonesia and return.

We were soon into the shipboard life exploring the ship and getting ready for dinner at the Waterfront Restaurant, this would be the start of fine food in no short supply, following dinner there were many things to do ,There was entertainment at a variety of venues, my wife went off to see a floor show and i decided to go to bed early. Unfortunately as it turned out our cabin was on deck six and on deck seven there was an entertainment venue  and the amplified music especially the base was able to be heard. A complaint at the info desk did receive a visit from a staff member that agreed the noise was detectable. An offer of earplugs was accepted for an interim measure that i would follow up the next day.

First port of call was Geraldton which is the port for the Mid West of W.A where exports of grain and mineral sands are shipped around the world, our ship anchored out and shore was reached by tender. I have visited this town previously  and driven by many times on fishing trips up North. We had a pleasant time ashore purchasing a few rocks and rose cyrstals at the market. We were impressed with the development of the forehore which was formally railway sidings, its a shame the same thing wasn't being planned for Perth where railway sidings at Leighton Beach are to be developed  for expensive private housing rather than being open space next to the beautiful beach that we have there for the enjoyment of everyone rather than a privileged few.    

Back on board we were offered another cabin on deck 5  this was well forward and a quad with bunks above the 2 single beds and felt smaller than the cabin we were in, this was rejected as it was felt to be a down grade.Anyway the second night was not noisy as it was a Karaoke night (no base drum) plus i stayed up later this time. Next day we were at sea still heading north and the weather was appreciably  warmer. the following morning we were stopping at Broome i got up early to watch us arrive  and was able to take a picture of the sun rising over the masthead.

Broome is an old pearling town and still pearls are farmed here. we had visited once before so were familiar with the town and already done the touristy things so decided to head off into town

During our walk in this tropical very cosmopolitan town where Broome time is a very real phenomenon and whilst crossing the road where pedestrian crossings have signs that read Pedestrians must give way to to  traffic, my name was called out and it was my former manager who moved to Broome 10 years previously. We had a good long chat  under the shade of a tree in the middle of the road reserve catching up on all manner of things, I informed her of my impending retirement to which she replied that she had as good as already retired working in the Kimberley region.


The ship was alongside a warf in Broome which is used to export thousands of cattle north to Indonesia one of Australias biggest customers for the live cattle trade from the huge cattle stations in this part of the country.

From Broome we headed further north leaving Australia in our wake destined for the island of Lombok two nights and a full sea days sailing. There had been some talk of a cyclone in the area but nothing official just from phone conversations  of fellow passengers back home whilst in port. Although the seas were a little more lumpy there was nothing to hinder the progress, an announcement at midday did inform us that the depth of the ocean was 6,000 metres!

Lombok also required tenders to take people ashore and we were able to use the priority disembarkation cards given to us to help with our cabin inconvenience. Lombok is another world, immediately you are set upon  by all manner of people trying to sell you stuff. we decided to get out of the port gates and look for a blue cab that the brochures say you should use, again you are set upon by hoards of sellers or small children asking for money, We went back into the port gates and negotiated to have a car and driver, we wanted to get out into the country side and see the real Lombok.

Our driver took us out into the rural areas where rice is grown and people were going about their daily tasks, we declined the stuff that fellow passengers would be doing on their organised tours , weaving, traditional village and temples.

Lombok is predominantly muslim and most of the men were heading for the mosques. The driving was quite different to what we were used to but we never saw any road rage with small motorbikes being the main choice of transport.

Back to the ship and an overnight sail to Benoa the port for Bali. Bali is a firm favourite  for Australians where cheap holidays are just a four hour flight away. We had never been or had the inclination to go but know many that go year after year. Again the tenders were used to get ashore although this time there was a large catamaran also used to help get passengers ashore. again we hired a car and driver and got out into the countryside  for almost 4 hours the traffic here was chaotic but seemed to flow well. We got back to the ship in time to watch some really black clouds dump heavy rain on the island.

Another overnight sail bought us to what we were most interested in and that was the island of Komodo we were up on deck as we sailed in  and were escorted by a large pod of small dolphins. We were tendered ashore on an organised tour,  conditional for landing on the island which is a national park. Cold drinks were made available from ice chest presumably from the community  because P & O charged for everything.

Were taken for a bit of a hike through the jungle along pathways  of coral to prevent slipping in the mud, the guides were very good with a guard to the front and rear with forked sticks  to ward off any dragons should they decide to get to close, the trek was uneventful with only wild boar and deer being spotted, its a shame that our party didnt understand  QUIET with some jabbering away about nothing the whole way along. We were told that there may be some dragons at a place called the watering hole  and as we got to that spot there were 3 of the beasts  laying around. We were able to take pictures  and it seemed we were the spectacle for the dragons as much as we were wanting to see them. They looked quite lazy but just as we were about to move off a fourth dragon came out of the bush and surveyed the area but decided to keep on going along the same path we were to use       

So we saw the dragons and were quite impressed, we bought a carved dragon from the villagers that was quite a nice piece of wood carving for A$25.00 this is the main source of income for the village. the last picture is the beach area where we come ashore, the villagers come from around the next bay to set up for the tourists. 

We watched the sun set in this idyllic setting with young boys in their dugout canoes diving for coins being thrown from passengers

before we set a course for home the seas were a bit more bouncy on the way back but not to bad, My wife needed to sit up on the open deck  for some of the time to feel better, i on the other hand had followed a fellow passengers tip and placed a band aid over my belly button and it seemed to work from feeling queezy to no further problems. it got better the closer we got to home and after rounding the Northwest cape.

Not much to report on the bread on board other than i was told there were 6 bakers, didnt get an invite to visit the bakery unlike on the Queen Elizabeth.Some of the display items looked like thay had done a cruise or two previously. It was a good break and enjoyed by us both. i will now turn my attention to part 2  of Swansong

kind regards to all Derek    

alfanso's picture

I'm running a cycle of breads now, warehousing a few different styles to pack in my suitcase for my In-laws at the end of the month.  As they've been the beneficiary of baguettes in the past and I've been shaping batards recently, I thought that I'd bake up a bunch and store them in deep freeze until the journey.

Today's bake was raisin pecan whole wheat levain batards with a stiff levain. Lately I've been getting really good mileage (kilometrege? for those outside of the U.S. ;-) ) out of these bakes by shaping the dough the same day as the mix and ferment, and then refrigerating them overnight on the couche.  Then a bake directly out of the cooler.

Just off the couche and freshly scored

Steam released and just rotated

The trio

First place winner

Runner up


AbeNW11's picture


After brainstorming for this weekend's bake I came up with the following recipe. Posted initial thoughts as a forum topic and incorporated some ideas from fellow TFL'ers (thank you!). 

Made a lovely loaf. 



Flour 450g [225g bread flour, 90g whole spelt, 90g re-milled semolina, 45g whole rye]

Water 346g

Toasted Jumbo Rolled Oats 60g

Toasted Sunflour Seeds 2tbsp

Salt 10g

Levain 100g (18g rye starter + 41g flour [21g bread flour + 10g spelt + 10g semolina] + 41g water



1. Toast the jumbo rolled oats and sunflower seeds for a few minutes in a dry frying pan

2. Soak toasted oats and sunflower seeds in 110g water for 10min

3. Add 450g flour + 236g water and autolyse for 30min

4. Sprinkle Salt, add Levain and incorporate

5. Knead for 20min (adding more water if needed)

6. Bulk Ferment for 4 hours with folds every half hour for the first 2 hours, another fold an hour later and rest the last hour

7. Pre-shape and bench rest for 20min

8. Shape again into banneton and leave at room temperature for 30min

9. Retard overnight and bake next morning



[Had another piece after a few hours and flavour is improving. This is a lovely loaf]

Edo Bread's picture
Edo Bread

Was not planning a bake yesterday but got a call asking for a couple loaves ready for dinner that night.

I had quite a bit of nice starter available and thought I could work up a formula that would have enough levain to make it work. Decided to make a boule and a more oblong shape for different uses over the weekend.

Ended up getting nice singing loaves with a crust and crumb I had hoped for. There was enough starter to give a full rich fermented flavor and a good rise.

PY's picture

norwich sourdough with increased whole wheat. I also added some soaked oat groats n 1 tbs of honey for some bite n slight sweetness.


Cher504's picture

    This week two more versions of Raisin Pumpernickel were added to the odyssey. One round - using rye/yeast water levain and one in a loaf pan - that one used only instant yeast for leavening. I'm getting closer; both breads are great tasting but I still have a ways to go with my rye skills - shaping, transferring from basket to peel, and judging when they're proofed enough and ready to go into the oven. 

The loaf on the left is an oatmeal raisin from "Bread" made with the leftover rye yeast water levain (I just can't throw anything away! ;-). Really tasty - that one. Those Hamelman formulas never disappoint.

The round on the right is the raisin pump. I started with the recipe from ITJB, but used a levain made from grape yeast water and whole rye flour - hoping to diminish the sour note and open the crumb a bit. Then for the final build I used coarse rye meal instead of the flour. Other tweaks: Added 1/2 C altus from a previous raisin pump effort, used black coffee instead of water in the final dough, baked it in a DO at a higher temp (460dF) than recipe states. Was that too high? I based it on rye baking temps in "Bread"

It looked great after the bulk ferment. Maybe I should have degassed more? Shaped loaf was placed in a wheat bran dusted basket and final proof was around 50 min. A finger poke bounced back very slowly. Maybe too rough transferring from basket to parchment to DO? The loaf baked covered for 15 min. and uncovered for another 40ish minutes - with the oven temps turned down little by little - until a thump on the bottom sounded right and internal temp was 205. 


Here's the crumb:

There is some decent aeration, but no height ;-/ What would help here? Vital Wheat gluten? I was using KABF today - First Clear flour is on order. Or maybe this is 'as good as it gets' with so much coarse meal in the works? If anybody can help me here I'd love some direction...

The yeasted loaf pan version was also really tasty. I found the recipe here:

I did make two changes: I swapped out 2T of whole rye flour and put in 2T coarse rye meal, and used Guinness for all the water. It's delicious!! Tho' it's a little like Pumpernickel 'lite' - I'd like to try adapting this version using a rye sour.

More adventures in the kitchen! To be continued...



Cher504's picture

I've been searching for Hodgson Mills Graham Flour since reading about Zolablue's Grandmother's Brown Bread.   

I love that story and how ZB was able to reinvent a lost recipe and recapture the sweet memory of her grandmother who had passed away 25 years before. It really shows how bread is so much more than just food and the story's a reminder that we all stand on the shoulders of those who came before us.

Anyway....I finally found the flour! I had to ask a merchant who carried Hodgson Mills other products to order it for me and voila! You have to look really hard to see the word "Graham"








(Still haven't figured out how to turn photos around)

I made Memo's Brown Bread and weighed everything as I went along, so here is Zolablue's recipe with weights in grams instead of cups. 


  • 1 small potato @140g (size of a medium onion) cooked in boiling water
  • 5g instant yeast (@1.5 teaspoons)
  • 60g warm water
  • 57g shortening (I used room temp, unsalted butter)
  • 40g sugar
  • 18g salt
  • 437-562g AP flour
  • 202g Hodgson Mills Graham Flour 

Zolablue's method from here on out with any changes/modifications of mine in parentheses. 

Peel and slice, very thinly, one small potato and boil in 4 cups of water until very well done – usually takes about 15 minutes because of the size of the slices.  Then mash the potato in the water and usually the remaining water with the potato leaves the exact amount of liquid you need for the recipe – (586g) the 2 1/2 cups.  If you need to, add a bit more water if you don’t have enough. 

Sprinkle yeast on (60g)1/4 cup warm water.  Stir to dissolve and set aside. 

  Place sugar, salt, and shortening in mixing bowl and pour hot spud water over this and coolThe potato water should be about the temp of a baby’s bottle, warm to the wrist, otherwise it can kill the yeast. 

 By Hand:  Stir (312g) 2 1/2 cups of all-purpose flour into bowl containing salt, sugar & potato/potato water to make a thin batter. Add yeast and beat well. Then add (202g) 1 1/2 cups graham flour and mix well.  Stir in remaining all-purpose flour - 1 to 2 cups – until it can be handled on a floured board or counter. Knead in more flour until you have a smooth ball that no longer sticks to counter.

  By Stand Mixer:  Stir 2 1/2 cups of all-purpose flour into bowl containing salt, sugar & potato/potato water to make a thin batter. Add yeast and beat well. Then add 1 1/2 cups graham flour and mix well.

Stir in remaining all-purpose flour - (125 to 250g) 1 to 2 cups - to make a dough that leaves the sides of the bowl.  Knead/mix until smooth and elastic, about 7 - 10 minutes. (I wound up using all of the extra AP flour)

Place in greased bowl; turn dough over to grease top.  (Due to an unforeseen chore, I had to put the dough in the refrigerator for 2 hours right after mixing, it still turned out great) Cover and let rise in warm place until it doubles, about 1 1/2 hours. 

  Punch down.  Turn onto board and divide in half; round up each half to make a ball. (Or divide into 4 even balls) Cover and let rest 10 minutes.

  Shape into loaves and place in 2 greased loaf pans.  Cover with cloth or sheet of plastic wrap and let rise until dough reaches top of pan on sides and the top of loaf is well rounded above pan, about 1 1/4 hours. (My final rise was closer to 2 hours - maybe because of the refrigerator rest)

  Bake at 350 degrees for 45 minutes, rotating half-way through if necessary.  Cover loosely with sheet of foil the last 20 minutes, if necessary, to prevent excessive browning.  Makes 2 loaves.

It's delicious! The graham flour really is the secret ingredient; faintly reminiscent of graham crackers. It's heavenly as toast, makes great french toast. It would be good as small dinner rolls, hot dog or hamburger rolls, maybe as the basis for a cinnamon raisin pan loaf or a seeded multigrain. I'd like to try it using my sourdough to leaven, or yeast water/SD combo.

Thank you Memo and Zolablue, wherever you are - your efforts are still being savored!








isand66's picture

I have been trying to shed a few pounds gained over the long torturous winter so I have been trying to eat much healthier.  Last week I bought some all natural cottage cheese from Whole Foods under the Nancy's Cottage Cheese brand.  I usually buy Breakstones 2% which I enjoy but I have to say this all natural one tasted a lot different and has a strong sour taste to it.  Not to my liking for eating, but perfect for a bread.

This porridge bread turned out nice and moist with a nice sour undertone from the starter and cottage cheese.  I brought one of the loaves to work this week and everyone seemed to love this one.

Since I'm a big fan of onions I used some dehydrated toasted onions and soaked them in the water before adding to the mix.  I used some mushroom and sage flavored olive oil to add a little something extra.

I was very happy with the way this one turned out and hope you give it a try.


Cottage Cheese Porridge Bread (%)

Cottage Cheese Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.


Levain Directions

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.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Add the toasted onions to the water and stir.  Let it sit for about 5-10 minutes to become re-hydrated.  Next, mix the flours  and the water with onions for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, cottage cheese, olive oil and salt and mix on low for 4 minutes and speed #2 for another 2 minutes or by hand for about 6 minutes.   You should end up with a cohesive dough that is slightly tacky but very manageable.  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.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

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.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  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 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 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.


dabrownman's picture

We had all kinds of milestones this week.  First off it was Lucy’s birthday.  She was 11 on Tuesday but as she says.... she really was Numero Uno twice that day.  She celebrated by rushing up the introduction of her newest bread product called ‘Lucy’s Bread Balm.’


She has been working on this one for a while and it is based on all the problems she sees that Fresh Lofians have with their breads and….. almost by magic cures them all.  Hard to believe I know but she swears by the stuff.


Oddly, the upper left is LaFama AP then clockwise is the whole sprouted 4 grain and the bottom right is the KA Bread Flour which is the whites of these flours.

Over or under proofed – no problem.  Forget to add something like the salt, starter or the yeast – no worries.  Bread won’t brown or browns too much – forget about it.  Too much water and spreads like a Frisbee or dry as a bone - piece of cake


Gummy crumb, no holes or flying roof -not to worry.  Bread won’t rise, tastes like cardboard, hard as a rock or worse, smells like a wet German Baking Apprentice 2nd Class - really not a problem at all.


It is very easy to use too.  It comes ready to use in a tooth paste tube.  What I used today was a prototype and it really was in a used tooth past tube.  All you do is rub or spread it on the finished bread while it is still warm and poof….. all the problems go away in an instant - even if there is more than one.  Pretty cutting edge goo for sure even though this goo doesn't really have an edge and I can’t think of any that do.


Better than genetically marked nanobots that attack and kill cancer cells in the human body without harming the non cancer cells while improving your IQ by 50 points if you ask me.  But it has to work.   Sadly, Lucy’s latest crap in the used toothpaste tube just didn't work for me at all today.  At least not the way I wanted it to.


It did goop up the outside of the loaf like Dippity Doo would if they still made the stuff.  Now the loaf catches flies like nobodies business.   So, all was not lost and luckily this is the fly season around here.  It is like magnet for the little buggers.


After a short while, the outside of the loaf took on a whole new look most of us haven’t seen before.  It was almost art in the most abstract way and getting better with every fly it caught!


Back to this week’s bake.  For Real Bread Week, we decided to bake real bread if there ever was such a thing and luckily there is.  Their website is full of what real bread is and is not so there isn't much left to chance.   But of course, Lucy’s recipe fell right into what is a real bread crack if there ever was one.


We had made yogurt earlier in the week and had planned on using the whey for the liquid in this sprouted SD bread.   But their definition of sourdough bread can only have sourdough in to make the sour, - no yogurt, no acids like vinegar allowed or anything else that makes a sour taste in the bread.  It sounds very strict.


Well Lucy doesn't think that yogurt whey is technically yogurt and yogurt whey wasn't listed explicitly as an absolute no no. But we decided to leave it out to be safe rather than being branded a cheater, traitor or worse a terrorist too stupid to understand the real bread rules by the Real Bread Baking World during Real Bread Week.  We have enough problems with flies around here as it is.


The levain used for this bread was the last of the 3 day old whole rye starter we made two weeks ago for the pumpernickel bake that was retarded for 2 weeks in the fridge at 36 F. It came in a 13% pre-fermented whole flour.   Even though it was very young and retarded early, it didn't seem to mind at all and was a vigorous as it was on day 3.  None of Lucy’s Bread Balm needed there.


The sprouted whole grains came up to 40% and with the 20 g of baked scald of whole rye, red and white malt at 100% hydration and with the 100% hydration whole rye starter the overall hydration came in at 78%.


We did our usual 2 hour autolyse with no levain or salt as the levain warmed on the counter.  Once everything cam together we did out usual 3 sets each of slap and folds and stretch and folds on 20 minute intervals.   The extra 65 grams (dry weight)  of 4 grain sprouts were incorporated on the first set of stretch and folds. 


Another version of the apple, blueberry, strawberry, blackberry and raspberry galette.

The sprouted dough flour and the sprouts were equal amounts of wheat, spelt, Kamut and rye.   The dough was pre-shaped into a squat oval and then shaped and placed into a rice floured oval basket and then immediately bagged in a used trash can liner and placed in the fridge for a 12 hour retard with no bulk ferment on the counter.


This is where things went terribly wrong.  Instead of a 12 hour retard it ended up being a bit under 18 hours.  At first glance I knew it was horribly over proofed.  Normally I would just have done a couple of stretch and folds, reshaped it and done the real final, final, proof on the counter but I had my secret weapon - Lucy’s Bread Balm - so no worries.


With CA apricots just hitting the produce store, how long can it be before we are making that Southern favorite - Apricot Hand Pies?.

Sure enough as soon as the dough was slashed it starting to spread faster then butter on a hot car hood in the AZ summer.  I covered it with the bottom of the WagnerWare MagnaLite turkey roaster and hoped for the best.  I also forgot to turn the oven down to 450 F from the 500 F preheat though.... so the first 18 minutes under the cloche, it was hotter than normal – no worries though..... I had Lucy’s Bread Balm at the ready.


In keeping with this week's thene of flat bread that taste great - the Jalapeno Cheddar Cheese Bread made a great anchor for this fine lunch sandwich plate,

When the lid came off it was true to form.  The dough had spread out to a typical oval Frisbee shape if they made oval Frisbees,  The higher temperature just made the spreading worse than a normal, massively over proofed loaf  12 minutes after the lid came off the bread seemed done with a total baking time of 30 minutes for this 1,000 g puddle of a loaf .


We love grilled salmon and it is extra special with grilled onions peppers and mushrooms with the first white corn of the season.

Will have to wait to lunch time to see how bad the crumb turned out.   At least the flies like it and we like that.  Looks flat, tastes great!  Looks flat, tastes great!  The crumb is a bit open if squished thinner than we like.  It is very moist and soft.  The taste is absolutely superb!  Thank goodness for small favors!  I ate 3 plain pieces of this bread before you could say Lucy's Bread Balm 3 times.  We love sprouted grains, baked scalds and the great bread they make ....even if shaped like an oval Frisbee.  Now Lucy has to back work on her bread balm improvements. 




2 Wk Retarded Rye Starter






Whole Sprouted Grain



Bread & AP Flour 50/50



Dough Water






Add In Sprouts






Total Weight w/o Scald



Total Hydration



Whole Sprouted Grain



Pre-fermented Flour



The 10 g of whole rye and 5 g each of the red and white malt and the 20 g of water are not included in the above weight – total weight is 1,009 g.

And Lucy reminds us to not forget the salad!


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