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golgi70's picture

I decided I'd fine tune my Sesame Wheat this week.  The previous results had notes saying "approved" so I didn't faddle much with the formula but I will increase the hydration next time as the seeds gobbled up some of the h20.  I may also see if ti benefits from a liquid levain opposed to stiff next go around.  

All the loaves were shaped and ready for an early morning  around 3pm.  So a good 12-15 cold final proof was set.  Then i woke up in the middle of the night to find my oven wasn't heating up.  Uh Oh.  Okay so i lose a batch and have to repair oven but how am I gonna get rid of all that dough?  Fortunately I made a call at 8 am on Saturday and my oven was fixed by 9 am  and baking started 8 hours late.  Too late to make the market but just in time to save the dough and find some friends to adopt the loaves for dinner.  So they ended up with nearly 24 hour cold proof and held up nicely.  A little extra acidity but the loaves were just great.  Thank you toasted sesame seeds.    This project started on Week 3 and then again on Week 12.  Since then I've fiddled further increasing the whole grain and seeds quite a bit.   



11% prefermented flour (70% White, 30% WW) 1:2:2 @ 66% hydration (8 hours)


Flour Compostition (42% Stone Ground Hard Red Winter Wheat, 2% Whole Rye, 56% Bread Flour (11.5%)

H20                                                   87% (This will go to 90% next time around)

Sesame Seeds Toasted                      20%   More raw seeds to roll the loaf in.

Sea Salt                                              2.5%  


Autolysed with levain for 1 hour.  Hold back 5% H20.

Add Seeds and most of held back h20 and sqeeze through to combine.  Add salt with remaining h20 and 

continue pincer/folding to develop some gluten and incorporate some air.  

Bulk 3 hours with 4 folds @ 30 minutes 

Divide, preshape, rest, shape and roll tops/sides in seeds  .   Retard 12-15 hours.  Bake.  


Now that I'm baking on Tuesday's for small donations/trades as well I opted to work my Spelt Country Bread from Week 19  At that time  I was using Whole Grain Spelt Flour but now I have Spelt I've milled.  I opted to put 10% whole grain in the levain and sift the remaining 15% to roughly 90% extraction. This is an excellent loaf and in the books as far as I'm concerned. 


Spelt Country 


Spelt Levain: 10% PF 100% whole grain spelt @ 66% hydration with 3 builds.  Final Build (3-4 hours)


total flour:  25% Spelt (15% sifted to 90% extraction for final dough), 2% Whole Rye, 73% Bread Flour (11.5% protein)

total h20:  79%  

Salt:  2%


Autolyse with levain 20 minutes holding back some water for the salt

Add salt with h20 and pince/fold until salt is well incorporated and dough has some strength (more will come with folds)

Bulk 3 hours with 4 folds @ 30 minutes.  

Divide, preshape, rest, shape  retard 8-12 hours


And for the Spelt Country




MANNA's picture

I have been busy with work and trying to fit in baking here and there. Took a moment to upload some pics of my bakes over the past weeks.

Here is the barley bread I made. Hydration was 68% and the ground barley took 30% of the flour weight. Salt .025%


Here is a pic of american style sponge cake with strawberry jam and topped with whipped creme.


Here is some pasta I made. The colour comes from pureed beets. The flavor does not come through in the taste. It does turn a bit pinkish when cooked. Next time I will use more beets to help the colour through cooking.


Here is a pic of a barley bread after I took off the cast-iron cooker cover. Wonderful amount of oven-spring.


Finally, our newest addition to our family. We adopted him from the local rescue society.


isand66's picture

Last week I made the Oat Porridge Bread from Tartine 3 and I loved it.  I wanted to take that basic idea and convert it to my normal procedures using a larger amount of per-fermented flour and a bulk retarding of the dough in the refrigerator.

Well I have to say it was a great success.  I find this method much easier and I think the final bread actually has a more complex flavor with the same creamy moist crumb.  I highly recommend that you try this as I know you will like it and like it a lot!

I used my standard refreshed AP starter at 66% this time instead of adding some whole wheat to the starter, mainly for convenience sake.  I also added some wheat germ which was suggested in the original formula.


Ian's Porridge Bread (%)

Ian's 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.

Oat Porridge Directions

Add about 3/4's of the water called for the porridge to the rolled oats 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

Mix the flours and wheat germ with the main dough and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge 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).  Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds.

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.





PMcCool's picture

This past week, I've been enjoying my lunchtime sandwiches made with my first-ever gluten free bread.  It's been a learning experience, in a good way.  The flavor is pleasant, albeit not the least bit wheaty.  I think I'd like it better without the buckwheat flour but that's purely a personal taste issue.  The crumb is moist and slightly spongy, with just the faintest hint of grittiness.  The texture is fairly close-grained, with plenty of small bubbles of fairly uniform size.

Perhaps I should back up a bit.  My sudden interest in gluten free bread has nothing to do with a personal health issue.  Rather, I've been asked to teach a class on gluten free baking at CCKC and have, somewhat grudgingly, agreed to do so.  Grudging, because so much of the present gluten free craze is driven by faddish self-diagnoses and probably has no medical basis.  Only somewhat, because I'm perfectly willing to help people who truly suffer from celiac disease and want to develop baking skills and prepare safe foods.

So, here I am, trying to figure out what works and what doesn't and, more importantly, why.  This first bake is a case in point.  From my reading here on TFL (thank you for your shared experiences and wisdom!) and from other sources, it seems that guar and xanthan gums aren't well-tolerated by some celiac sufferers.  Chia and flax seeds offer some binding power for gluten free breads and certainly bring additional nutritional punch.  However their ability to form stable gels isn't always enough to support the demands of a sandwich style loaf.  Eggs can be used in some baked goods but there are many who have egg allergies, too.  The new binder on the gluten free block is psyllium husks.  It provides enough gas-capturing capability with a heat-stable gel to produce some reasonably good breads.

You may have already encountered psyllium, without even knowing it, in the form of a laxative.  Don't panic!  Even though I've eaten this bread made with psyllium all week long, it hasn't caused any, um, problems.  Psyllium's ability to absorb as much as 20 times its weight in water, forming a firm gel, is what makes it so effective in both laxatives and breads.  Having learned that, and a number of other facts, I searched for recipes that featured psyllium husk as the binder, rather than gums.  Turns out there aren't nearly as many out there on the web, yet.  The one I eventually selected to experiment with is from The World of Gluten-Free Bread blog.  One factor in my decision to use this recipe was that it seemed to be in the sweet spot for hydration levels and flavor in Juergen's experiments with different flours and ratios (see his Google doc here).

The recipe calls for a mix of sorghum, millet and buckwheat flours.  While shopping, I found the sorghum and buckwheat flours but not the millet flour.  Having seen a number of recipes that included brown rice flour, I took a chance on substituting that for the millet flour.  The other substitution that I made was potato flour in place of the potato starch that the recipe calls for. Luckily, things turned out quite well in spite of those two substitutions. 

The dough requires a different process than a typical wheat bread.  The first step is to mix the water and psyllium husk until a gel forms, perhaps 2-3 minutes.  Then the other ingredients are added and mixed for several minutes.  Since my KitchenAide mixer's condition is not especially robust, I chose to mix everything by hand.  Some of the recipes I found call for several minutes of kneading, so I followed that advice.  The dough texture was, not surprisingly, quite different than a wheat dough.  It was somewhat firm and rather elastic.  Nevertheless, it was kneadable.  One piece of advice that I saw somewhere along the line was to treat gluten free dough more like a rye dough than a wheat dough.  That seems to be good advice.  The dough wasn't nearly as sludgy or slimy as rye dough can be, but there were some similarities.  

Unlike many gluten free breads that are batter-based, this bread is given two rises, the first after mixing/kneading and the second after shaping.  At the end of each rise, the dough felt puffy and aerated.  Unlike wheat doughs, there's no such thing as getting a tight sheath on the outside of the loaf during shaping.  I definitely need more practice and understanding to achieve a smooth outer surface.  

Unlike the recipe's direction to bag the dough after covering it with cling film, I simply used the cling film with no noticeable drying of the dough.  From prior experience, my opinion is that the oiled cling film leaves a haze on the baked crust.  It's a relatively small price to pay for protecting the dough from drying but I'd like to find a method that results in a more eye-pleasing result.

The dough was enough to fill a 4x8 bread tin.  I would have liked to push for more volume but small bubbles were beginning to appear on the top surface.  In rye doughs, that means the fermentation has passed the point of the dough's ability to hold the gas.  With that in mind, I bundled the pan into the oven just as soon as the oven reached temperature.

Not surprisingly, there was no oven spring.  Fortunately, there was no collapse, either.  The only area of some concern for me during baking was that the bread took forever to reach 200F.  At the end of the prescribed baking time, the internal temperature had only reached 145F.  It took another 30 minutes of baking to reach 200F.  My oven is fairly accurate in its temperature settings, so that wasn't the problem.  Gluten free breads tend to be very high in hydration (this one is nearly 100%), so that's a factor.  Although I expected that the recipe's bake time would be fairly reliable, it wasn't my experience.

The bread was allowed to cool to room temperature before slicing.  The crust was initially quite crunchy when first sliced but softened to a pleasant texture after a night in a plastic bag.  The crumb is very moist but still firm, with the distinctive purple/gray shading of the buckwheat flour as seen here:

Kinda looks like a rye bread, doesn't it?  It has a similar heft, too.


I wanted to see how flexible the bread was, so I trimmed the crust from a slice that was about 1/4 inch thick.  Surprisingly, it had quite a bit of flexibility.  When I finally pushed it to the point of cracking, it was virtually doubled over.  Even then, it held together:

For anyone accustomed to wheat breads, it won't win any beauty contests:

Nevertheless, it tastes good, it hasn't dried out or turned crumbly, and it makes a decent sandwich.  I haven't tried toasting it, so don't know how that might work.  If I couldn't have gluten-containing breads, this would be a pretty good thing.  

If anyone has any tips or suggestions, I'm open.  I really want to understand how this stuff works.  Right now, I have one attempt and one success but no clues as to why it turned out the way it did.  I'll keep experimenting so that I get a better grasp of the hows and whys.  My students rightfully expect value for their tuition, so I need to be prepared to give them good information.


bakingbadly's picture

Since late April (last month), I have been baking regularly for my first client. (Hooray!) Customized to their needs, I created the "Bratwurst Roll", perfect for... Well, you guessed it, hot dogs and sausages.

The Bratwurst Roll is about 7 inches (18 cm) in length and consists of the same ingredients for our German bread rolls (Brötchen). In fact, they're both the same bread, just in different sizes.

Nice and efficient!

Also, I recently learnt that customers were requesting for the Bratwurst Rolls from our client's establishment. Now keep in mind, the Bratwurst Rolls are not sold separately on their menu. Now imagine a restaurant bar selling just bread to their customers... Of course, I was ecstatic to hear that my breads were being recognized and appreciated for its quality.

Last weekend our client celebrated their restaurant's 3 year anniversary. They hired my business partner Michael, a professional caterer, to cook several rows of chicken roasts, including roasted potatoes, sweetcorn, pasta salad, and, of course, my bread. 

Yes, your eyes are not fooling you. My bread were placed and nestled into a fan guard. But don't be alarmed, this is consistent with the restaurant's theme. The venue literally has pieces of junk as fixtures and furniture. It's rather nifty, I have to say!


For me, the most memorable moment of the restaurant's anniversary party was when a man returned to the serving area (above) for a second round of food. This time, however, he filled nearly half his plate with bread. I tell ya', a smile was fixed onto my face for hours.

For about a month now I've been developing a new rye bread, which I call the "Black Forest". The formula is a combination of Jeffrey Hamelman's Light Rye Bread (from his renown book Bread) and a bread called "Schwarzwälder Kruste" (Black Forest Crust) by a professional German baker. The flavour is scrumptious, but unfortunately I'm unable to achieve consistency in the crumb. There were a few occasions when the "baker's bedroom" would appear, a large gaping hole beneath the upper crust, and at other times the cavern did not appear at all. I've tried docking the dough with a wooden skewer to prevent such issues from occurring, but it's not working as well as I want.

The only solution I can think of now is to reduce enzymatic activity. Perhaps I need to use less water for the starter, shorten the dough's bulk fermentation, or use a cooler which I currently don't.

I know I haven't provided much details about my formula or procedures, but any tips is appreciated. 

Thank you and jolly bakings, my friends,


mcs's picture

Today I baked up a few 100% rye ("Cocktail Rye") with this cool pan that I picked up from WalMart a couple of months ago.  The metal is a little thin, so I put it on a sheet pan to bake.  After some experimenting, I found 1kg of dough for each loaf fills out each channel nicely. 

As you probably know, Montana is well known for some of the best flour in the world, and the organic rye that I use from Montana Flour and Grain is my favorite.  It's slightly sweet and perfect for this type of bread.  This is my recipe that I used for 3kg of dough:

Organic Rye Flour: 1704g
Cold Water: 1176g
100% hydration Rye Starter: 120g
Salt: 33g

Over time, I've adjusted the recipe so I can use a dough hook rather than a paddle for mixing, so the dough is the consistency of thick clay when mixed.  It's shaped immediately after mixing, then topped, covered and allowed to rise.  Last night it rose for 16 hours at an average temperature of 68F (20C).  It was baked at 405F (207C) with initial steam, for 40 minutes. 

Normally they cool completely for a few hours before wrapping or slicing them, but since I had to get out the door for deliveries pretty quickly, they were sliced and packaged about 45 minutes after being baked (still warm).  I cut each loaf in half, wrapped each half in two damp paper towels, then wrapped them again tightly with plastic wrap.  As the loaves cool, they suck in the moisture from the towel and the condensation softens the crust perfectly. 

The first photo shows them immediately after shaping - topped with caraway seeds, dusted with rye flour, and topped with fennel seeds.  Next, they are shown 16 hours later.  The third photo is after they emerge from the oven, and finally after being sliced in half (the plain rye is wrapped and ready).

PS If you want to see other stuff I've been up to, be sure to check out the bakery FB page!

dabrownman's picture

For the 2nd round of the Bread Olympics we had to use either ancient grains or those that have been lost and replaced by modern hybrid grains but are being brought back by local farmers and millers across the world.  Both are welcomed and noble actions for us bread bakers so it is only logical that we would want to celebrate them both.


Organic growing is also a plus in my book as well.  We were lucky enough to find einkorn and a variety of farro from Europe at Whole Foods.  Whole Foods also has a locally sourced program to support local growers and producers with space on their shelves.  It was there I also found locally grown in Arizona, Desert Durum and farro as well - both milled at the resurgent and revived Hayden Mills in Tempe..


The real plus for me and Lucy is to find Ramona of Ramona Farms who is a Pima Indian.  Her grandfather and father were both Papago Tohono O’Odham grain growers on their ancestral 10 acre plot ascribed to them on the Tohono O’Odham Pima Indian reservation.  Today Ramona grows 3 different grains on her 10 acre plot and on several other plots that  she is given access to by the tribal folks who have given her permission to farm them.


I got some Pima Club and Sonoran White Wheat in whole berries from Ramona Farms.  Both are soft white wheat used to make the best tortillas around but considered too weak in gluten to make a decent loaf of Pale Face bread.  Lucy set out to convert the unbelievers and make a couple of different loaves using the same recipe for the dough and sourdough levain but utilizing different methods to make a ‘Night and Day’ version of this dough.


Lucy decided right off to only use these grains and to only use 100% whole grains in both breads with the grains home milled with the exception of the Desert Durham which was 100% whole grains ground at Hayden Mills.  We did sift out the 11% of the hard bits to use to feed the levain in order to get them as wet for as long as possible.


We also took a mix of these 6 grains and did 5 things with them.  First we sprouted 100 g  for 4 days to make white and then red malt.  Then we sprouted 200g to make sprouts for the boule version.  Then we scalded 200 g with 20 g of the red malt to put in the pumpernickel loaf version.   Then we ground the berries to make the flour.


Lucy wants to pumpernickel everything anyway and this was her chance to bring her German heritage to the Plotziade Olympics.  Few realize that you can DaPumperize any bread and make it taste …..oh so much better!


We built the levain on Tuesday and then refrigerated it for 48 hours 1 hour after the 3rd feeding.  It doubled 3 hours after the 1st feeding and doubled 1 hour after the 2nd feeding and then doubled again after being in the fridge. 


We autolysed the dough flour for 2 hours as the levain warmed up on the counter.  The dough was divided in half with the soaker water liquid for the sprouts used in the boule and the excess scald water with the red malt was reserved for the pumpernickel.  So this was the only difference between the two breads with the exception of differing baking methods.


It's not often that the bottom of the loaf looks better then the top!

Both went through the same slap and folds of 5, 1 and 1 minute on 15 minute intervals and the 3 sets of stretch and folds, from the compass points only on 15 minute intervals.   The add ins for each bread; the sprouts for the boule and the scald for the pumpernickel were added in during the first set of stretch and folds.

Breakfast with the boule

As soon as the S&F‘s were done we pre-shaped and shaped each for the rice floured   basket nsd sprayed tin, bagged and chucked into the fridge for a 12 hour retard.  We have been waiting for more than 2 years to get a thin long tin at Goodwill and, sure enough, last week one presented itself on dollar Thursday! It is like they knew Lucy needed one for the Plotziade Olympics…..Who ever they are …..


When we got up in the morning the Fridge Dough Gremlin had struck Again.  A Minneola had fallen from on high and landed on the pumpernickel smashing one end flat as a pancake.  The last time it was honeydew that did the mashing.  Oh well, that is the price Lucy pays for the life she leads.  Thankfully it landed at one end rather than the middle so most or the loaf was un-phased so it was time to steam the heck put of it.


We baked the boule first in out usual way with Mega Steam and an oven preheat to 550 F.  The boule was un-molded from the basket onto parchment and peel straight from the fridge.  It was slashed and put into the oven for 15 minutes of steam while turning the oven down to 475 F.  Once the steam came out we turned the oven down to 525 F - convection this time.  15 minutes later it was done reading 205 F on the inside.


The boule sprang ok for a 100% whole grain bread with a ton of seeds and it browned nicely too.  It came out kind of rustic an craggy looking which Lucy seems to like very much.  We will have to wait for the crumb shot until the pumpernickel is ready to cut  tomorrow for lunch.


Plotziade lunch with pate, tasso, cheese, fruits, melons, pineapple and half an minneola.

The pumpernickel version went into the mini oven tented with foil at 375 F when the pre-heat started for the boule.  After 30 minutes, we turned it down to 350 F for another 30 minutes and after 30 minutes we turned it down to 325 F for 30 minutes more.  By this time the boule was done so we transferred the pumpernickel to Big Old Betsy to finish up the long falling temperature bake per the attached schedule.

Seems every week we have a a special Mexican Dinner with homemade; burrito, sauce, pico, beans, rice and salad. 

375 F - 30 minutes

350 F - 30 minutes

325 F - 30 minutes

300 F – 30 minutes

275 F - 30 minutes

250 F - 1 hour

225 F - 1 hour

200 F - 1 hour

Turn oven off and leave the bread in the oven until morning or 8 hours.

The boule turned out an open crumb that was soft and moist.  But, it is also a very fine tasting whole grain bread.... one of the best I have ever had.  The pumpernickel was easy to cut in 1/4" slices. Open and moist describes it well and the taste is good but not as good as the boule which proves that Lucy's want to pumpernickel everything can be far off the mark.

Home grown heirloom tomatoes are perfect on top of a lamb and brie burger with last Friday's SD bread for a bun.

Plotziade 2 Formula







Build 1

Build 2

 Build 3



SD starter






15% Extract Ancient Grains
















































Levain % of Total












Dough Flour






Pima Club






Italian & Hayden Mills Farro


















HadenMillsDesert Durum






White Sonoran






Dough Flour
























Dough Hydration












Total Flour






Water, Soaker & Scald Water,












Whole Grain  %






Total Weight






Hydration w/ Adds












Add - Ins






Red Malt






White Malt






Total Add Ins












Boule Multigrain Sprouts






Total Ancient  Sprouts












Pumpernickel Scald






Total Ancient Seed Scald






Red Malt







Say happy birthday to Lucy;.  She turned 10 on Tuesday as 2we grinding the grain for this bread and is now, for the first time, older than me in more than 1 way:-) And don't forget that salad. 

And thanks to Mr Lutz at for hosting thses great events.  Here is a link


liv2learn's picture

Truly The Best Ever ~ Homemade and Healthy Flour Tortilla Wrap Recipe 

I am happy to share this recipe with you here at The Fresh Loaf.  It is Nutiva's wonderful product that helped me make these awesome wraps.  I am happy to share them and hope you will give them a go.  Please let me know if you do and share your thoughts.  They are super easy, neat and delicious as well.  Best of all they are free of any unnecessary or harmful ingredients.  I included a video for a step by step tutorial by Chef John, as our method is exactly the same, only I have changed the ingredients.  That should make it easier still.  Simple is the key to everything.  Thank you for looking and here it is:

The Grateful Loaf's ~ Original Homemade and Healthy Flour Tortilla Wrap Recipe

  • 1 3/4 cup all-purpose flour ( King Arthur - Organic )
  • 1/2 tsp Sea Salt
  • 1/4 tsp baking powder ( Rumford )
  • 1/4 cup Nutiva Organic Virgin Coconut Oil
  • 1/2 - 3/4 c very warm (not boiling) use spring or pure bottled water
The Method:

Mix the Tortilla Dough

Add flour, salt and BP into a bowl.  Then add the Coconut Oil and cut in with a pastry cutter - Work that shortening in until you can’t see any large lumps. After the shortening is worked in a little bit, add 1/2 cup and no more than 3/4 of a cup of very warm water, not boiling.

With a spatula going to mix that together until it comes together as a loose dough, then I'm going to switch to my fingers, and transfer it to my cutting board. I'm going to knead it for about 3 to 5 minutes, and it's going to form a fairly stiff, yet easy to work with dough. Just like that.

Allow the Tortillas to Rise

Put it back in the mixing bowl, cover, and let it rest for 15 minutes. When we are ready to make tortillas, pull off little pieces of dough - this batch will make about 8, so I divided my dough into 8 little balls.

Roll Out Each Tortilla

You want to shape it into a nice smooth ball. I like to push it through my hand like this, and then pinch the bottom. On to the cutting board it goes. We're going to roll it out to about 6-7 inches wide, and nice and thin - well, not too thin. You should not need much flour since the shortening in the dough will keep it from sticking to the work surface. It really is a delightful dough to work with.

Heat the Tortillas

You want a hot, dry pan (over med-high heat). Non-stick, regular pan, or even a cast iron pan which is actually the best. Throw it in the preheated pan for one minute on the first side. You'll see little bubbles form. Flip it over and cook another minute - you'll see it puff up a little bit probably. Use tong's.  Flip it over one last time for about another minute - you're going to see those little brown blisters, which are the signature of homemade tortillas.

There's where you can adjust the pan, if those are getting too dark, turn down the heat a little, and if they are too light, turn it up. There's where is can really start to inflate, which is very cool. So after about a minute on the last side they are done, and throw it on a plate.

Serve the Tortillas

That batch will make about 8 to 10 amazingly delicious tortillas. Soft, supple, delicious - they are just waiting to be wrapped around whatever great ingredients you want or just butter and enjoy :) I really hope you give these a try. They are a lot of fun. Enjoy!

The recipe has been a dream come true for us and I hope for you too.    

Enjoy!  And thank you for giving them a try.  I am looking forward to your feedback.


I give Chef John's kudos' for the video tutorial.  He make it easy as well and fun.  I have not made my own video as yet.  
I can not tell you how much research I have done on lards, shortenings and many hundreds of recipes.  I am confident this recipe makes the best and more importantly, the healthiest flour tortilla warp there is. 

Chef John's video:  Homemade Flour Tortillas

:) The Grateful Loaf Homemade Flour Tortilla Wraps and Liv2learn :)

pstros's picture

This is upgraded recipe for Purely Rye Sourdough from the book Brilliant Bread by James Morton. This is pretty nice loaf packed full of great flavor and really rich in taste. It goes very well with some fruit on it as a healthy afternoon snack! Scroll down for a photos...

400g Wholemeal Rye Flour
300g Water
200g Sourdough Starter
100g Cooked Rye Grains
40g Honey
10g Salt

1. Mix together all ingredients into wet dough and leave to rest for 30 minutes;
2. Knead well for 20-30 minutes by hand, the best is slap and fold method, but use the method you like until gluten is well developed and dough is nicely sticky and coherent;
3. Cover the bowl and rest for 12 hours at room temperature. Dough should rise a little or nearly double in size;
4. Turn it out on to a heavily floured surface and shape it into a loaf tin shape. Move to well greased tin, spray the surface with water and cover to proof for 3-6 hours at room temperature or until double in size. Keep an eye on it and regulary spray with the water. Dough must remain nicely wet all the time during this proof;
5. Preheat the oven with baking tray inside at 240C at least 30 minutes before baking;
6. Slide the tin on the preheated baking tray and bake for about 30 minutes until the top is nicely brown in colour. Keep an eye on it and steam regulary with fresh water. It is the best to spray the top of the bread every 2-3 minute and keep it constantly wet for the first 15 minutes of baking. When the top is nicely brown, remove from the oven and bash out of the tin. Replace the bread on the baking tray and bake for another 20-30 minutes until a dark brown colour;
7. Immediately after baking place the loaf on cooling rack and properly greas it all over with sunflower or rapeseed oil. When the bread is completely cooled down to room temperature, wrap it to the baking sheet and leave to rest about 24 hours at room temperature;
8. Take the wrapped loaf, pack to the plastic bag and chuck it to the fridge overnight;
9. Slice with pretty sharp knife (but not serrated!!!) and ENJOY!
10. Store well packed in the fridge.

My sourdough starter is 100% Hydration, contains 50% basic white bread flour and 50% wholemeal rye flour. Feeded on regulary basis at 12 hours intervals. I am usually using it after 5-8 hours after the last feeding.



Raluca's picture

Aaaand yes, the third one is the Tartine basic whole wheat..
So far this one has proven to be the best whole wheat I have baked and a good ratio of whole wheat around 73%.

I will be baking this one going forward for sure!




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