The Fresh Loaf

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Deegeetee's picture

I am fairly new to baking my own bread, and currently use reasonably basic yeasted recipes, as I haven't yet progressed to making my own sourdoughs.

I like mixing flours, but normally use a base of high protein (14.8%) Canadian White Wheat Flour, which I'm able to buy from my local supermarket, in fact it's the supermarket's own brand. I normally mix it with varying amounts of either Spelt, Rye or Multigrain flours I have also tried various liquid ingredients, such as cultured Buttermilk, Beer and now Carrot juice. in order to create some different flavours.

I thought I'd post a few pictures of my latest attempts. Firstly a Carrot & Coriander loaf and then the Beer & Treacle loaf.

The recipes for both use the same basic bread recipe, with only the liquids changed out, and in the case of the Carrot loaf, the addition of Coriander to the base ingredients.

Not sure what the measurements will be in Cups etc, as being in the UK I measure all my ingredients by weight, and or tsp & tbls


The recipes for these two loafs are as follows:

Carrot & Coriander Loaf

300g Canadian Wheat flour

100g Wholemeal Spelt flour

100g Wholemeal Rye Flour

320g (mls) Organic Carrot Juice

50g (mls) Olive Oil

15g Sugar

10g Salt

10g Instant yeast

1tsp dried Coriander Leaf

1tsp ground Coriander (seed)

Dark Beer & Treacle Loaf

As above, with 100g Multigrain flour instead of the 100g Rye, minus the 2 tsp of Coriander, but with the addition of 2tbls of Treacle, and 320g (mls) of a Dark Porter in place of the Carrot Juice.

On both recipes, I mixed all the flour, sugar and liquid ingredients, and let them autolyse overnight, before adding the salt & yeast the following morning. The dough was then kneaded, and allowed to prove, before shaping, and then given a second prove and then baked in an 8in Springform cake tin at around 180 to 200c for 35 to 40 minutes.


greenbriel's picture

What did you expect? :)

In the spirit of a few of David's recent bakes, these were loosely based on a bunch of stuff in FWSY, with some last minute stuff from TFL.

If memory serves:

400g KA AP
25g KA WW
25g Bob's Red Mill dark rye 
100g 100% SD starter (didn't build a levain, just dumped in from the feeding discard)
~0.5g IDY (insurance policy :)
11g salt
375g water (a guess based on flour mix and starter amount)

30 min autolyse, first S&F at 15mins, then every 30mins for a total of 5 folds. Fairly loose and a bit sticky, but not too bad. Bulk rise at room temp for maybe 4 hours. Realized I was going out and wouldn't have time to bake them first (I do this a lot, don't I?) so put the tub in the fridge at probably 5PM.

Woke up (hung over :) at 8am, figured the dough would be probably overproofed but you gotta try. Preshape, 20 min rest, shape, 30 minute rise, into preheated oven with Mega Steam plus lava rocks (thanks alfanso et al). Watched for right time to remove steam, which as last bake, to my eye was 6 minutes. Baked another 24 minutes and left in cooling oven with door cracked open for about 4 mins. I think the bake was just this side of "too bold".

They came out much better than I expected. Shaping not my best, but not my worst. I think I want to start shaping them longer again. Scoring not too bad but I completely forgot lame angle, so ears were not really present. Oven spring was much better than I thought it would be given the long proof.

I was very pleased with extremely open and custardy crumb, and crust was thin and (to use a phrase I love and first heard on TFL) shatteringly crisp. Taste was great. Not very sour, but nutty, delicate and fairly complex. I love a bit of rye flour, seem to put some in every bake these days.

The Missus and I ate one for breakfast, gave one to our upstairs neighbor/favorite bartender, and will probably have another with a dinner of Cock-A-Leekie pie. Happy Pi Day!



Cher504's picture

Cherry Pie

Sour Cherry

Strawberry Rhubarb

Strawberry Rhubarb

We celebrate Pi Day at work with a festival of pies. I've got to bake one more this morning, so my guys at home don't feel left out. This year we have an epic Pi Day because today's date 3.14.15 gives us not just the first three digits (as in most years) but the first five digits of pi, the famous irrational number  3.14159265359.... that expresses the ratio of a circle’s circumference to its diameter. And it's also Albert Einstein's birthday!

I thought I’d share some quotes about pie. Because pie is an American metaphor. Pecan Pie. Blueberry Pie. Apple Pie. It’s been a metaphor since someone coined the phrase, “As American as…”

 “Pie is the American synonym of prosperity, and its varying contents the calendar of the changing seasons.” ~ NY Times, 1902

 “We must have a pie. Stress cannot exist in the presence of a pie.” ~ David Mamet

 “Pie is the food of the heroic. No pie eating nation can ever be vanquished.”  ~NY Times

 “We resort, frankly, to pies, which is a comedy staple that’s gone back, I guess, to since the first pie was ever baked.” ~Johnny Carson

 “When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it’s not, mmmmmmmm, boy.” ~ Jack Handy

 “You like pie? I like pie.” ~ Barack Obama



PS - Tomorrow, back to baking bread!



dmsnyder's picture

This week, I baked a batch of SJSD baguettes. They aren't the prettiest I've ever baked, but I'll post a couple photos of mine, since there have been so many folks baking these and enjoying them recently.

I also baked another couple loaves "in the spirit of FWSY" - loosely based on Forkish's "Pain de Campagne."  I fed an activated liquid starter per Forkish one afternoon, let it ferment at room temperature and then refrigerated it overnight. The next day, I let the starter warm up for a couple hours,  I mixed the dough, bulk fermented to 2.5X the original volume, divided, shaped and cold retarded over another night. Then, baked the following late afternoon. The flour mix of the final dough was 500g AP, 200g WW and 100g Medium Rye.

Both breads are really delicious.

Happy baking!


EmmaFeng's picture

Baguette is one of my favorites, but I have not got it quite right ... yet. 

I followed the authentic baguette recipe from Cook's Illustrated with the MegaSteam method. Based on the result, I think it was a nice try. I let the steaming going for too long, so the crust was a bit too thick. Of course more practices are needed for scoring ;P 

If you have any suggestions on my baguette, please feel free to drop a message. I would greatly appreciate it!

dabrownman's picture

True to her word, Lucy took last week’s baguette bake and tried to improve it seve4ral ways.  She cut the cold time in the fridge from 19 hours to 13 hoping to the keep the dough from over proofing to get better spring, bloom and maybe ears.


She increased the sprouted whole grains for 19% to 29% - more than a 50% increase which help the flavor but probably hurt the possibility of a more open crumb.  She also subbed barley for last week’s Kamut for one of the 5 whole grains.


She increased the size of the bake to include a baguette and a boule instead of 2 baguettes while keeping the baked scald the same size – so the % of baked scaled is smaller this time around which should hurt the flavor some.


To really mix things up, Lucy changed some of the methods the methods too. Instead of a long, cold, shaped proof she went with the shorter bulk ferment in the fridge with shaping the net day after a 1 hour warm up on the counter.  The final proof was 1 ½ hours long when the shaped dough was placed in the fridge to firm up.


Here is crumb of the baguette.  For the rest of the methods of levain build, autolyse and dough development, see last weeks post here

 Lucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald

 After an hour in the fridge, we fired up BO Betsy (BOB), to bake the baguette straight out of the fridge using 1/2 Mega Steam (lava rocks pan only – no Sylvia’s steaming towel pan this time).   The boule was taken out of the fridge when the baguette went into the oven to warm up a bit before hitting a hot DO.  Baking was done at 450 F under steam and 425 F convection - with the steam removed.


Boule crumb above.  The baguette came out much better than last week’s version – better browning, bloom and spring with some ears and the boule came out even better.  It’s a shame we can’t bake a baguette in a DO!  We will have to check out the crumb of these two identical ingredient breads that look so different...... later.   The crumb was very soft.s open as last week with the boule more open and very moist.  The taste is top notch for 30% whole grain bread,  We love what bakes scalds and sprouted grains do for developing a complex, deep, earthy flavor.

 Baguette crumb left with the boule crumb right,


SD Levain Build

Build 1

Build 2

 Build 3



7 Week Retarded Rye Sour Starter






60% Extraction Sprouted Grain






40% Extraction Sprouted Grain
























Levain Totals






40% Extraction Sprouted Grain












Levain Hydration






Levain % of Total Flour












Dough Flour






12 % Protein Sprouts AP






Total Dough Flour






























Dough Hydration






Total Flour w/ Starter


















Hydration with Starter






Total Weight






% Whole Sprouted Grain












Scald / Bake is 22g whole multigrain flour and 4g each




of red and white malts and  30 g of water - 60 g total.










Multigrain sprouted flour is equal amounts of barley, spelt, rye, wheat and emmer







Hydration with baked scald is







Lucy reminds me to load up on the salad  and i remind her there is always room for desert.

alfanso's picture

A continuation of my journey into the world of cold proofing the shaped, and sometimes shapely, baguettes.  This reporting of the trip again required no passport or Global Entry/Trusted Traveler documentation.  Just a curiosity of what happens when I retard the baguette dough in its final phase prior to its own voyage from couche to oven. My interest in investigating this method is nothing more than an experiment in learning about ways to control the time/temp elements of fermentation, baby steps at a time.

In continuing, I made 4 new batches, one in error.  And the results that I’ve so far concluded is that the final retarded proofing seems to not play much of a role in the time element.  Certainly not as much as I had thought it would.  It also plays little role in the baking equation either, time-wise.  

On the bright side, the dough is cooler than room temp proofing, therefore stiffer and easier to transfer to peel and also to score.  It also helps me reorganize my refrigerator to accommodate the baking sheet that the couche resides on, while rediscovering greenish items tucked in the back that either qualify as very new cheese or very old meat.  (Thank you Oscar Madison for that memory).  And now for this week’s line-up:

Bouabsa olive-rosemary with 21% Kalamata olives and chopped rosemary added at the first letter fold.  Two observations here, neither of which may be legitimate.  I wonder if the rosemary leaves, as small as they are, affected any of the gluten development since they can still act as “micro-razors”, interrupting and perhaps cutting the strands during fermentation and subsequent letter folds.  And secondly, whether the weight of the olives suppressed the oven spring.  From the top down the baguettes have a bit of the look of overproofing, although the cross section of the bread does not.


Gosselin SJSD.  These are just such happy, tasty, lovely beasts.  I dropped the hydration of these from 75% down to 72% a number of months ago, as the dough remained a bit too sticky for my liking.  However, next time around, if I’m still playing with the cold proof, maybe I’ll kick the hydration back up again.

36 Error SJSD.  Okay so it was supposed to be 36 hour, but I made a rookie error along the way, officially disqualifying them as the real deal.  Instead of retarding my autolyse overnight, I added the levain build to the freshly mixed F&W, autolysing at room temp for a mere 30 minutes.  Therefore I changed some critical parameters and turned the 36 hour formula into a ~30 hour Frankenstein.  No issues with the outcome, but it wasn’t what I was shooting for.

36 Hour SJSD.   I decided this time to pay attention to the methodology – why the heck not?, although I have a few variations of my own applied here.  These baguettes are a bit of a bear to get a good score on, but from what else I see on TFL, I think that I get the job done.  In the past I’ve questioned the level of open crumb that TxFarmer achieves, somewhere in the stratosphere, and something that I don’t think I’ll ever approach.  A significant artistic skill to be sure, but too much open crumb seems to be a bit too much, for me anyway.


In summary, between the 36 Hour SJSD and the Gosselin SJSD, I think that I like the latter better.  They both take about the same time to produce, clock-wise, with the Gosselins requiring the heavy lifting at the tail end, and the 36 Hour work load on the day prior to the bake.  A more consistent scoring and, to my palate, a slightly better flavor makes the Gosselin version a bit more my cup of tea.

Of minor note, one of the variations to the original formulation of the SJSD levain has been to use more or all whole grain flour vs. AP flour during the build.  A 50/50 mix of WW and rye.  I don’t use any fancy flours, just Pillsbury Best AP, KA WW and Arrowhead Mills or Bob’s rye, because that is what my local market carries, not by specific choice.  My salt is the standard Diamond Kosher flake salt.

I think that I’ll continue this journey with a few more formulae that I haven’t yet used, so beware, there may be a “take 3” occupying space on TFL down the road...


greedybread's picture


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Like Rye breads with that tangy, sour taste?

You will love this one.

You can see the Germanic influence in this dark rye bread from Bolzano.

Don’t forget that rye dough is very sticky and doesn’t give the rise of wheat breads because of less gluten in Rye.

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You need to make a starter first that needs to sit for at least 3 hours.

Of course, if you can leave it overnight, it will have a stronger taste.

I left mine 18 hours.


5 teaspoons of dried yeast.

1 & 1/2 cups of warm water.

1 tsp molasses, dissolved in the warm water.

2 cups of Rye flour.

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Stir your yeast into the molasses warm water.

Stand for about ten minutes and allow to become frothy.

Add in flour and mix well.

Cover and stand at least 3 hours, if not overnight.

Main dough:

1 cup of warm water.

1 Tbsp of malt powder.

2 cups of Rye flour.

4 cups of strong bakers flour.

1 Tbsp of salt.

2 Tsp of fennel seeds.

Cornmeal for dusting.

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Add the warm water and malt powder to the starter from yesterday.

Mix your 2 flours, fennel & salt together and add into the starter mix, one cup at a time.

Combine well and knead for about 8 minutes.

It will be very sticky, but will come together and come away from the bowl.

Knead briefly by hand on a lightly floured board or area.

Place in well-greased bowl, cover and leave to double.

Usually 2-3 hours.

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Place dough on a lightly floured area and cut in half.

Shape into a rugby ball type shape with a plump middle and pointy ends.

You can do whatever shape you like though, or even buns.

Place dough on a baking tray with paper that has been dusted with cornmeal.

Cover with a tea towel and leave for about 90 minutes.

30 minutes before ready, pre heat the oven to 215 C.

When the bread is ready, poke 4 holes at the top of the bread, in the middle, with a chopstick or thermometer.

Place in the oven.

Bake for 40-50 minutes, dependant on your oven.

Remove from oven and cool on racks.

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Just gorgeous, fresh, with a really fruity jam, or a tangy marmalade and lashings of butter!

Avocado, fresh tomato and a slice of cheese, a nice strong cheese.

Salted butter and Sopressa.

Just delicious.


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Thanks to Carol Field, “The Italian Baker”, 2nd ed, 2011.

Wonderful as always:)

WoodenSpoon's picture

I have been busily working away on my Rye levain formula and the one I just baked off this morning on one of the best yet. Recently I have started to shy away from my standard 100% hydration white or primarily white levain towards much firmer entirely whole grain levain starters. I still keep my chef at 100% hydration and I think that going from a cold wet chef to a warm dry levain to a warm wet final mix is really contributing to the flavor complexity.

Here's how I made it.

Levain build #1

  • 3g 100% hydration rye chef
  • 21g fresh milled whole rye
  • 10g warm water
  • 12 hr ferment at room temp

Levain build #2

  • 5g 50% hydration rye levain
  • 50g fresh milled whole rye
  • 25g warm water
  • 12 hr ferment at room temp

Final dough

  • 480g bread flour 70%
  • 170g fresh milled whole rye 25%
  • 45g levain 7.5% (5%rye, 2.5% water)
  • 55g rye chops 8%
  • 536g quite warm water (hold 36g) 79%
  • 13g salt 2%

First I mixed the flours and rye chops and hydrated them with all but 36g of the warm water and let it sit for 45 minutes. Then I added the salt and in a different bowl I moistened/mashed with a fork the 45 grams of firm levain in the remaining 36 grams of water and added that to the dough. After a quick mix with a wooden spoon to incorporate the salt I mashed the whole dough in my hands and as adding water to already partially developed dough isn't always the easiest thing to do. 

Once the dough came back together I gave it a firm two or so minutes of slap and folds followed by a twenty minute rest, then I gave it another quick set of slap and folds and a ten minute rest then another quick set and a fifteen minute rest then another quick set and an hour rest.

After an hour I have it a good stretching and folding in the bowl followed by a very quick slap and fold half an hour later and one more another half an hour later. 

By now the dough has been fermenting for around 3 hours and forty minutes. I gave it an additional 5 hours and forty minutes of room temp bulk fermentation shaped it and popped it in the fridge for 19 hours.

Around noon today I put the loaf in a 500 degree oven, poured hot water over my preheated lava rock and baked it for 55 minutes turning the oven down to 450 after the first two minutes.

This is one heck of a good loaf with a pretty prime aroma to boot. Earthy, hearty and lactic with that characteristic rye spiciness followed by a light acetic zing. So tasty.

GWRoss's picture

I think this is my first post on TFL. I registered way back in July of 2011. I used to be active on before Lehman's "rescued" it.

The other day, when I was making a batch of German-Style Many Grain Bread (from Peter Reinhart's "Whole Grain Breads") I did a search online to see if anyone had any comments on the recipe. A couple of the search results were on this site.

On my first try, I closely followed the recipe. Usually, when I have made breads from WGB, I have used the honey option. This time, I used brown sugar, and the result was that the dough was too dry, but I didn't notice it until the very end of the kneading (in my Hobart N50.) I kneaded in more water, but it was either still not enough, or I had over-kneaded the dough, and I was not happy with the final result.

On my second try, I increased the amount of flaxseed (matching the weight of the other seeds) and omitted the yeast, allowing my sourdough to do the heavy lifting. (And of course, I paid more attention to the hydration as I began kneading the dough.)

I was so pleased with the result that I just had to brag. I don't usually roll my loaves in seeds, but this time I did, and it really shows the way the loaf bloomed in the oven.


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