The Fresh Loaf

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isand66's picture

  This is a big one...and a tasty one, great with some barbeque.  If you are on a diet the butter and yogurt in this one is not going to do you any favors, but both added to the overall moistness in the final dough.

I love the way the roasted red peppers compliment the corn and the combination of Semolina flour along with the other flours really gives this bread a unique flavor worth trying.

Since this was such a big bread it took almost 1.5 hours to bake and the corn sticking through on the crust was charred beyond recognition, but the crust is nice and crunching with a moderately open and moist crumb.


Roasted Corn & Red Peppers Sourdough (weights)

Roasted Corn & Red Peppers Sourdough (%)

You can download the BreadStorm files here.


Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.   (Note: I used my AP 66% starter for the seed.) Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, Greek Yogurt, butter (softened) and salt and mix on low for 5 minutes.   Next add the roasted corn and peppers and mix for another 1-2 minutes until they are both incorporated.  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 and bake for an hour.  If the crust is getting too dark, lower the temperature to 425 degrees and bake for another 30 minutes or until the inner temperature is 205 - 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.




dabrownman's picture

After seeing Phyllis’s fine baguettes based on David Snyder’s San Joaquin recipe this week, we decided that we would do some baguettes to practice slashing - it’s been at least a year.  Plus the he date of Lucy’s Mom’s untimely death is approaching and that requires some kind slashing, no matter what, in her honor – lighting a candle just won’t do.


We had left over 15% extraction of a 10 grain mix that we sifted out for last week’s bake and used most of that to feed this small levain.  The seed was no 3 weeks old in the fridge so the sour should really start coming though.   The small amount of 15% extraction in the dough was autolysed for 4 hours and the rest f the dough flour was autolysed for 2 hours.


By the time the mix came together we figured we were at an equivalent of 67% whole grains.  Here is how we got there.   Millers consider 72% extraction ‘straight flour’, the least white of all the white flours and this is the flour that with further sifting produces all the other patent flours that are more and more white – and less whole grain.


Since 85% extraction is roughly half way to straight flour’s 72% extraction, the calculation of the 15% extraction to the rest of the flour gets you to 67% whole grain if your math is a poor as mine and why the 80% hydration for this recipe really isn’t that wet at all - it could have taken more water easily.


Lucy loves the pattern that the towels left in the baguette skin that carried over even after baking.

We did our usual 3 sets of slap and folds but cut them back to 5, 1 and 1 minute and we did 3 sets of stretch and folds from the compass points.  All the iterations were done on 20 minute intervals.  After a 20 minute rest the dough was divided in half for 2 baguettes and they were pre-shaped and then shaped. 


The of the shaped baguettes was placed into a rice floured kitchen towel couche that was molded into the double barreled bamboo thingamajig doohickey that is perfect for this kind of strange bread making that we try to do as little of as possible.


Into a trash bag and into the fridge it went for a planned 14 hour retard.  If it needs more time to fully proof in the fridge, no worries, since Lucy and I have all of the thingamajig doohickey stuff to clean and put so away so that hopefully we won’t be able to find it ever again.


Finally got around to the GMA's home made tomato soup made with home grown tomatoes.  Just delicious even when 104 F outside and no baguettes to dunk in it!

 Once Lucy though the dough was properly proofed, we dumped it out of its proofing contraption onto parchment on a peel and slashed them before putting them into preheated 550 F oven, billowing with Mega Steam on the bottom stone.  After 2 minutes we turned the oven down to 475 F.


A nice lunch with this baguette and home smoked chicken .  Delicious!

After 8 minutes of steam we took it out and turned the oven down to 425 F, convection this time.  In another 12 minutes, the bread was done reading 212 F on the inside and it was removed to the cooling rack.  It was crisp, sprang, bloomed and browned well with the small blisters associated with a high whole grain bread but, no ears since I held the blade at 90 degrees to the top of the bread to see if it really made a difference rather than at 30 degrees - and you can see it does.  Will have to wait on the crumb till after lunch.

We love sandwiches made with a baguette style bread because the crust stays crispy after it cools and the crunch is so tasty. The crumb was moderately open for a bread of higher whole grains.   It was also soft, moist and  glossy.  The taste was the best part though.  Deeply grain flavored with a medium sour too.   Not mush else to say except we do like this bread very much and you would too! 



Build 1

Build 2

 Build 3



SD starter






15% Extraction 10 Grains
















































Levain % of Total












Dough Flour






15% Extraction 10 Grain






LaFama AP






Dough Flour
























Dough Hydration












Total Flour


















Whole Grain Equivalent %






Total Weight






Hydration w/ Adds






  And Lucy says never forget the salad!

PetraR's picture








This is a 60% hydration dough, for some reason that is , for me, the best hydration to work with.


250g Mature Wheat Sourdough 

450g Bread Flour

  50g Wholemeal * Only small amount as my Daughter does not like to much Wholemeal in the bread *

300g Water

  10g Sea Salt

A good handful of Pumpkin and Sunflower Seeds


Mixed it all up, gave it 6 S&F every 30 Minutes for a period of 3 hours.

Bulk fermentation in the Fridge for 18 hours, let the dough come to room temperature , Shaping, final proofing in Banneton for 2 hours.

Baked in a Dutch Oven for 30 Minutes with the Lid on  at 250C and a further 20 Minutes with the Lid off at 200C.

Family agrees that this is the best SD  Bread so far.


Sorry for the missing Slice of bread, the shape was nicer and I should have taken the Images before I had a slice, one has to taste the bread;) 



emkay's picture

I've seen a few posts showcasing polenta sourdough breads lately, so here's my take on it.

I cooked more porridge than I needed for the dough because it's hard to cook less using my smallest pot. I added 30 g Bob's Red Mill polenta (corn grits) to 120 g boiling water and cooked it over low heat until the water was just absorbed. I let the porridge cool overnight in the refrigerator.


My polenta sourdough formula is loosely based on Hamelman's Vermont sourdough. Overall hydration was 70%. I included the levain in the calculation, but didn't include the cooked polenta.

Polenta Sourdough

Grams (Baker's Pct)

AP Flour 410g (88.17%)

Whole rye flour 55g (11.83%)

Water 305g (65.59%)

Salt 10g (2.15%)

Cooked polenta 80g (17.2%)

Levain 168g (36.13%)

Total 1018g

I made one batard and one boule. Final proof on the batard was 2.5 hrs at room temperature. Here's the batard's crumb:


The shaped boule was retarded in the refrigerator for 19 hours. Here's the boule's crumb:


The batard's crumb was definitely better than the boule's crumb. The boule was most likely overproofed, but it still tasted great. Live and learn!


CAphyl's picture

I made my first gluten-free sourdough loaf, adapted from a recipe by Nicole Hunn in her book, Gluten-Free on a Shoestring Bakes Bread. (I've attached a link to her blog site below.)  I made a sourdough starter that was gluten-free, per her instructions in the book.  It doesn't work that well (probably my fault), so I may try and redo it, as I froze the liquid starter before I made the Mother starter.  Gluten-free bread is always such a disappointment compared to my regular sourdough, but this was the best I've made so far.  It's always heavy and has a real gluten-free taste to me, but it was OK. It does have a bit of the sourdough taste. I actually added a little yeast during the process because I didn't believe the starter was going to perform well.

The crumb was less dense than I have had with other gluten-free loaves I have made in the past.

I actually used King Arthur Ancient Grains and whole wheat gluten-free flours to make the bread (which deviated from her recipe), combined with the starter I made earlier. I'll have to try it again to see if I can improve each time.

HokeyPokey's picture

After a long break I am back in my search for perfection - this time is a recipe for a perfect white loaf, and I have found it!! I have tried it in its true form and have tried to play around with the recipe, and it still stands - this IS perception in a loaf.


Full recipe on my blog here

Excuse the poor slicing photo - more photos coming on the blog soon

dmsnyder's picture

Susan and I have just returned from two weeks in Italy. We spent a week in Venice, a couple days in Lucca and 4 days in Liguria. We broke up our return trip with an overnight stay in Milan. I am happy to report that the bread we had was much superior to that of our last visit to Amelia-Romagna and Tuscany  three years ago. 

The bread we were served in restaurants was almost always made wholly with white flour.

Once, we had some bread that, from its color, I think had some durum flour in the mix. I did see a loaf called “Pane Altamura” in a bakery we walked into in Milan, and I saw “Pane Integrale” on another bakery’s list of its breads in Levanto (Liguria), but we didn’t taste any of those.  

 Industrially-produced bread was displayed in supermarkets, but so was a wider variety of flours for both bread and pizza-making. This was what I found in the largest grocery in Venice.

 There was a profusion of small, artisinal bakeries in all the towns we visited, as well as small produce markets, fish mongers, butchers and gelaterias.

My sense is that this was typical of small towns in Italy. I suspect it is less true in big cities, but even there, the neighborhood bakery is commonly encountered, at least everywhere I have been. 

 Pizza was originally associated with Naples and was unheard of in Northern Italy. Them days is gone forever. It is seen now on the menus of most restaurants except perhaps the spiffiest, but we didn’t go to any of those. Interestingly, in many restaurants, pizza is only served at dinner time. I wonder if this is related to a culture in which, at one time, the big meal of the day was served mid-day, not in the evening. I had low expectations of the pizza in the North, but was pleasantly surprised. It was pretty good in Lucca, although it was much, much better in Liguria. The typical local pizza was thin crusted. Most was baked in wood-fired ovens, but not all.

We most enjoyed what was most often called “Pizza vegetariana.”

This had some tomato sauce, cheese and slices of zucchini and eggplant. Some also had bell pepper. So, pizza was pretty ubiquitous.

I was not happy to find American fast food restaurants in the larger cities (Venice, Milan). I was a bit happier to see hamburgers on the menus of some restaurants and a bit happier yet to see “Pane da hamburger” displayed in a bakery window in Lucca. They looked pretty good, too.

 The specialties of the Ligurian coast are fish - especially anchovies -, pasta with shellfish and pasta or gnocchi with pesto. We ate very well. In the USA, when you say “anchovy,” people think of the salted anchovies most often used on pizza. In Liguria, the anchovy is called “The princess of the sea” and is prepared numerous ways - fried, “pickled” in lemon juice like ceviche, in a pasta sauce … I know I’ve forgotten some of the ways we saw anchovies prepared, and I’m certain there are others we didn’t encounter at all. 

Anchovies with potatoes, tomatoes and olives


Fried Anchovies


Taglierini verde with crab

We had a terrific time! I’ve focused here on the food, particularly bread and its “relatives,” but the areas we visited in Italy this trip were visually stunning. The art we saw was fabulous. And the people we encountered were delightful. I’m eager to return.




CAphyl's picture

When I was in the UK last week, I made David's excellent recipe below.  As I have done many times in the past, I prepared the dough and froze half of it to bake later.  I hadn't tried this with baguettes, so I was interested in how it would turn out.  I froze the dough for four days. On the first batch, I had a heck of a time moving them, as I didn't have all the tools I have in my home kitchen.  They got a bit flat as I moved them. For the second batch, I bought a metal baguette baker with tiny holes that I used for the final proof and baking, and this worked much better for me.

I defrosted the dough overnight in the fridge, and it was ready to go the next morning.  I followed the recipe instructions from there, placing the new baguette baker on a heated stone.

My husband really enjoyed these baguettes, as did our UK friends who tried them.  The taste was wonderful and the crumb fine. My husband loved the really crusty crust.

San Joaquin Sourdough Baguettes

Total ingredients

Wt (g)

Bakers %

AP Flour



WW Flour



Medium rye Flour









Liquid starter






9.2% of the flour is pre-fermented

Liquid Levain ingredients

Wt (g)

Bakers %

AP Flour



WW Flour



Medium rye Flour






Liquid starter







Final dough ingredients

Wt (g)

AP Flour


WW Flour


Medium rye Flour






Liquid levain






  1. Mix the levain by dissolving the liquid starter in the water, then add the flours and mix well. Ferment at room temperature, covered tightly, until the surface is bubbly and wrinkled. (8-12 hours)
  2. Dissolve the levain in the water, add the flours and mix to a shaggy mass. Cover and autolyse for 30 minutes.
  3. Add the salt and mix to incorporate.
  4. Transfer to a clean, lightly oiled bowl and cover tightly.
  5. Bulk ferment for 3-4 hours with stretch and folds in the bowl every 30 minutes for the first 2 hours, then a stretch and fold on the board after 2.5 hours. The dough should have expanded by about 50% and be full of small bubbles.
  6. Refrigerate the dough for 18-24 hours.
  7. Take the dough out of the refrigerator and transfer it to a lightly floured board.
  8. Divide the dough into 4 equal pieces and pre-shape as logs or round.
  9. Cover the pieces and allow them to rest for 60 minutes.
  10. Shape as baguettes and proof for 45 minutes, covered.
  11. Pre-heat the oven to 500ºF with a baking stone and steaming apparatus in place.
  12. Transfer the baguettes to your peel. Turn down the oven to 480ºF. Score the loaves and load them onto your baking stone.
  13. Bake with steam for 10 minutes, then remove your steaming apparatus and continue to bake for another 10-12 minutes. (Note: After 10 minutes, I switched my oven to convection bake and turned the temperature down to 455ºF.)
  14. Remove the loaves to a cooling rack, and cool for at least 30 minutes before serving.




BobS's picture

The recent posts from wassisname and limmitedbaking got me hankering to try this bread.

I used the formula here, but, as happens in the Hippie Kitchen, modified the method:

  1. Mix flours, polenta and water, autolyse 30 min. I used KA Bread and WW flours.
  2. Add levain, salt and pepitas; slap-and-fold until there is some gluten development.
  3. Bulk ferment 3 hours, folding 3 times.
  4. Scale, rest, shape.
  5. Retard in fridge about 18 hours.

Then baked at 460F for 15 minutes with steam, then another 20 minutes at 460 F without steam, then 10 minutes at 410F convection.

It's really good. You wouldn't think such a little bit of polenta would make such a difference, but it does.

Pepita Polenta Sourdough

mwilson's picture

This was an experiment to make a loaf ideal for toasting and to have a lightness of commercially "improved" bread leavened with just sourdough.

Lievito madre bound for 12hrs @ 18-20C.

autolyse: 80% canadian wheat, 10% white spelt, 10% light rye. 55% hydration. 12hrs @ ~20C.

Bath lievito for 20 minutes in sweetened water @ 20-22C.
1st refresh: [1]:[1.5] ([lievito]:[flour]) 28C for 4 hours.

133g lievito refreshed
620g autolyse
58.6g water
15g oil
10g honey
9.7g salt

Bulk ferment for 90 minutes @ 28C. Proof @30C for 3-4 hours or until generously tripled.


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