The Fresh Loaf

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ifs201's picture

I had planned on making a yeast water bread with a YW I made using crab apples from my parents' yard. I ended up going away for the weekend, which meant my YW build of 100g YW and 160g bread flour got left on the counter for 26 hours. I didn't think I could use it to make bread at that point so I decided to make a hybrid babka recipe. I used 150g T85, 350g BF, 200g of my YW build, and about 40g of unfed sourdough starter along with 1/2 tsp of active yeast (also 95g sugar, 240g milk, and 2 eggs). I pretty much followed the usual recipe from SmittenKitchen otherwise. The recipe I used before my sourdough starter days uses 2 tsp of commercial yeast so this hybrid tried to reduce the commercial yeast by 75% and reduce the waste from my abandoned YW build.

I had no idea if it would work, but I think it looks good! Next time I want to try the full sourdough babka recipe from Artisan Bryan. For this bake I did an initial rise of 3 hours followed by shaping in the tin and an overnight rise in the fridge. I let the bread sit out at room temp before baking at 375 for about an hour. I put a simple syrup glaze on the top right out of the oven. 



deb_likes_carbs's picture

Objective: Use up a can of pumpkin that's been in the pantry since last year's frenzy of fall baking, ha. 

Levain: 50g refrigerated starter, 100 g water, 100 g AP, overnight at RT (60s nowadays)

Main dough: 500g flour, 200g water (held back about 30g for the salt) 125g canned pumpkin. Autolyse for ~30 mins. Incorporate 10g salt with pinch and squeeze. 

One turn every 45 mins or so, or when I remembered for about 4 hours. Shaped and put into an oiled bowl (no bannetons, sigh) for a ~16 hr retard. Incorporated about a tablespoon of fresh thyme on the last 2 turns. Decorated with a few rolled oat flakes- if I'd thought ahead I would have had pepitas haha 

Baked at 450 in dutch oven, 25 lid on/20 off after a 1 hr hold at 75 degF. Measured internal temp at 200+ after baking. 


Flavor: Good, but like a standard sourdough with thyme. No discernable pumpkin flavor, unfortunately. Might have to try a more strongly flavored/dryer? winter squash (I'm partial to kabocha) and see what happens! 

Danni3ll3's picture

Back to baking after 3 weeks off. I made David’s bread following his recipe exactly aside from fresh milled flour and the addition of 30 g yogurt. Here is the link:

sourandy's picture

My very first attempt to make a Hokaido milk bread, but unsweetened. I added some dried rosemary for the aroma, and a little olive oil instead of butter. I didn't use eggs either. The crumb is soft, but not very open, much more akin to a 'normal' sourdough. 

Has anyone tried a savoury version of milk bread?

Crumb shot of unsweetend hokaido milk bread

PalwithnoovenP's picture

Hello TFLers! I haven't posted for a long time because I was very busy. I just made it through my first year of practicing the noble profession of teaching so to celebrate it, I made a sourdough brioche. 100% sourdough, made with whole eggs and about 70% butter then baked in ensaymada style in ensaymada tins. I wish I have made a brioche à tête shape too given shape of the tins.Though simpler to make, it was still a labor of love; it took 36 hours from start to finish! The dough was wetter and richer in butter; I only kneaded by hand and it feels like baba dough which is usually made in a stand mixer. It was really worth it, so rich yet so light!

Crust was crisp and flaky and the crumb was so soft and light.The crumb was very shreddy and difficult to cut. I was lazy to get my serrated knife that's why crumb appears to be rough and non-uniform. I also used store-bought eggs (would you believe it? Our hens seldom lay eggs these days.) so it didn't have the nice color that I'm used to.

Fragrant and so buttery with a pronounced tang. It's less rich than my ensaymada but if you top this with butter, sugar and cheese; it will be a good ensaymada too. Not too sweet too because of less sugar and the absence of it in the topping. I chose to leave it plain and just eat with jam instead.

Served it with traditional hot chocolate just like the traditional ensaymada pairing. Perfect for this rainy day!

I hoped you enjoyed this post! See you next time!

Benito's picture

I’m sorry about posting another Beginner’s Sourdough loaf but I wanted to repeat it a few more times to see if I am getting any more consistent results.  I reduced the hydration by 20 gms when mixing to try to account for water added while doing coil folds etc.  I found that the dough was quite stiff despite a several hour autolyze, I think this was the reduced hydration unless I actually reduced by even more than I thought.  The lower hydration made slap and folds very hard.  As more water was used with coil folds the dough gradually seemed to be a bit more of what I was used to when bulk fermenting sourdough.

I’m hoping that I watched fermentation better this time so that this isn’t underfermented as the last one seemed to be.  Shaping went quite well, this is likely in part because of the reduced hydration but also this time I used much less flour, a lot less actually.  

Rhody_Rye's picture

This was inspired by Rushuyama's beautiful Fig & Walnut multigrain posted a few years ago here. I scaled the ingredients to 70% of the original to make one larger loaf. I didn't have any spelt on hand (we love spelt and it disappears) so subbed in some Kamut, used freshly and finely ground durum instead of semolina, and I added chopped date along with the chopped figs, since I didn't have enough of the latter. The durum, Kamut, and Red Fife were all freshly ground.

This is my second attempt at this loaf; first version (a boule) came out flattened on top owing to a mishap when flipping the dough from banneton to parchment lined peel. I flipped it without first removing the shower-cap cover on the banneton. D'ough! Had to then unflip it, then remove the cap, and re-flip it. The top of the dough stuck to the plastic. [This was a new mistake for me; hopefully I won't make it again!]. The bread was tasty, however.

This time I remembered to remove the plastic cover. BUT....when I opened the oven to remove the pre-heated oblong clay baker, gobs of smoke *billowed* out, choking me and setting off the smoke alarms. My husband had made pizza earlier that evening and been a little too enthusiastic with the sauce and cheese, which had overflowed onto the racks and bottom of the oven. There was *no* way I could bake with the oven in that condition. Unfortunately, I had already flipped the dough onto parchment and scored it. Again, there was unflipping and reflipping of the dough back into, then out of, then back into the banneton as I pondered my options. Much swearing and cursing ensued, in my head anyway. It all seemed to be a disaster, one comprised of high quality, freshly ground ingredients.

Long story short, my husband, a nurse, recognized my distress, sprang into action, scraped off the smoking gunk, reheated the oven and baker, and 20 minutes later I was able to bake the loaf. The results are excellent.

Note: I proofed the loaf on the counter for 45 minutes, then put it into the fridge for another 5 or so hours. I then baked it at 475 F in a pre-heated, covered clay baker for 30 mins, and at 450 degrees for 12 mins w/cover off.


My version based on the original:


(in grams)     



ripe starter



WW flour



bread flour





Final Dough:


bread flour












red fife































toasted walnuts


Total weight





Day 1 (evening)


9:30 PM

Mix levain, let sit on counter until next AM. I used slightly less starter than


the original calls for, hoping to slow things down a bit.


Day 2


8:25 AM

mix flours, 340 g water (I held back 40 g to mix in levain & salt). Autolyse 1 hr.


9:30 AM

Add levain, mix & let sit 20 mins. Use held-back H2O


9:50 AM

add salt w/held-back H2O, mix 5-6 mins


9:56 AM

fold in nuts and figs/dates


10:00 AM

bulk 4 hours, w/3 stretch and folds


10:30 AM

S&F 1


11:00 AM

S&F 2


11:30 AM

S&F 3


2:00 PM

Preshape and bench rest 30 mins


2:30 PM

Shape and proof on counter for 45 mins


3:15 PM

Place in banneton, cover, and into refrigerator


8:10 PM

Preheat clay baker in oven


8:40 PM

take dough out of fridge, remove plastic (!), flip onto parchment lined peel, score

8:41 PM

Discover oven is billowing smoke. Panic.


8:43 PM

Potentially damage gluten structure and scoring by flipping dough back into banneton.


Panic, change mind, and reflip dough out of and back into banneton. Return to fridge.

8:44 PM

Despair. Open doors and windows to clear smoke and quiet alarms.


8:45 PM

Communicate dire situation to husband despite mute panic.


8:47 PM

Husband jumps into action and somehow fixes the situation in less than 20 minutes.

9:15 PM

Flip dough onto parchment. Re-score gently. Move to clay baker, bake @ 30 mins at 475

9:45 PM

Remove top, lower heat to 450 F.


9:57 PM

Remove loaf from oven, check temp, and leave to cool on rack overnight.






python_mainly's picture

I post on rare occasions and mainly follow everyone's great work on this site. I need help achieving the last 5% of the tartine country loaf-- a good interior crumb. Or maybe it's more like 50% of the importance haha.

Currently, my crumb is very uneven where some areas are chewy, some are light and airy, and other areas have too much bubbly airholes. 

I was following the Tartine loaf recipe pretty religiously but I was getting even worse interior crumb than what I'm getting now. The big difference now is i'm first mixing in a stand mixer until I get a windowpane effect and no autolyse.

I've tweaked my approach to include some tartine elements and other elements similar to this method:

My ingredients are:

  • I've used King Arthur and Bob's Red Mill. But the current flour I've had most success with is actually a mix of the inexpensive white unbleached AP Ceresota Flour and Bob's Red Mill Wheat Flour. I'm judging "success" as having a more active, robust, and floating starter. 
  • I've also started experimented with adding 3-5g of Bob's Red Mill Flax Seed Meal to my starter and it has made the starter more active.

In terms of maintenance:

  • I bake about ever 2-4 weeks. I keep my starter in the fridge and feed it every Sunday.
  • When I plan to bake, I get the starter out 3 days in advance of baking and start feeding it daily to get it back to a good activity level. 

My current approach is as follows:

  • Mix 75g starter, 75g water, 80g flour 8-12 hours before the bake.
  • Only move forward if the starter is at least partially floating. I've had the most successful loaves when a teaspoon size ball of the starter floats atop the water and never sinks. I believe that's always the goal.
  • The rest of recipe for one loaf is:
    • 160g leaven
    • 230g water
    • 350g white flour
    • 50g wheat flour
    • 8g salt
  • I first mix the leaven in the water until it looks as if it is dissolved into the water for a creamy, cloudy liquid mixture.
  • Instead of autolysing like the tartine recipe and waiting 30 minutes to add the salt, I instead add all ingredients to my kitchenaid mixing bowl at once. 
  • Unlike the tartine country loaf where I was not using the mixer at all, I currently use the mixer to beat the dough and I run it for about 12 minutes on medium-low speed until I achieve a windowpane effect with the dough. 
  • I then let it rest for 3 hours at 78 degrees and fold use the tarting folding technique every 30 minutes during this time.
  • I then shape the dough with a structural stretch, place it into a bread basket, and let it rest in fridge 8-12 hours.
  • I take the dough out of the frigde the next morning and let it rest on the counter for 1 hour. 
  • I then bake in a terra cotta/clay vessel. It's essentially a terra cotta dutch oven. The clay vessel is preheated in a 500 degree oven and is hot as soon as I place the dough in it. I slice a line in the top of the dough and spritz with a handful of sprays of water to add steam before I put the top on the vessel.
  • I bake for 30 minutes in the vessel. Then I take the lid off the vessel, reduce heat to 475 degrees, and bake for another 27 minutes.
  • I let it rest a couple hours before cutting into it.

Again, my biggest issue is having an uneven interior crumb where some spots are airy and perfect while a majority of other spots are chewy and too dense/doughy. 

Here are some pictures of one of my recent, more successful bakes:

Thank you for considering to add your expertise and input! Much appreciated TFL people!

Elsie_iu's picture

 Bread with bold flavours wanted this week.



25% Germinated Red Rice 15% Sprouted Rye Sourdough



Dough flour

Final Dough


Total Dough










Flour (All Freshly Milled)









Sprouted Rye Flour









Germinated Red Rice Flour









Whole Red Wheat Flour









Whole Spelt Flour









White Whole Wheat Flour (Starter)









Whole Rye Flour (Starter)































































Vital Wheat Gluten









Starter (100% hydration)




































Toasted caraway seeds 1 tsp




























Sift out the bran from dough flour, reserve 30 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients. 

Combine all leaven ingredients. I used it after 3 hours and it wasn’t quite ready (28.5°C).

Roughly combine all dough ingredients. Ferment for a total of 5 hours. Construct a set of Rubaud mixing for 3 minutes at the 30 and 40 minute mark respectively. Do a set of lamination at the 50 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Freeze for 20 minutes before retarding for 16 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.


Oh well, that hole...


The oven spring was quite decent for a loaf with 40% rye and red rice. I find lamination really useful in improving dough strength in weak dough. It makes a real difference that can be obviously felt.



This bread tastes pretty sweet, comparable to sprouted kamut/durum bread. Sprouting seems to have tamed the acidity of rye. Usually I get noticeably sourer bread even with 10% rye but the acidity isn’t very pronounced this time. I suspect this is owing to that a very young levain was used as well.




Falafel tacos


Nasi lemak with an Italian & Japanese twist… Risotto-like coconut rice with a Japanese style soft-boiled egg


Cheesy egg omelette served over rava pilaf


Garlicky linguine with shrimps, mushrooms and green beans. Topped with provolone piccante :)


Chicken enchiladas in 3 chili sauce, spiced grouper with sautéed cauliflowers, green peppers & onions, pan-grilled corn with pickled cucumber, black bean rice pilaf, and stir fried veggies


White bread of the week: 30% amaranth 10% sprouted rye & white wheat

A bit under-proofed... Again


Jenny1burger's picture

I had a reliable, easy starter in Pittsburgh. I have been baking sourdough bread every weekend for the past year.

I just moved to Charleston SC and started a new starter with 100% fresh milled rye flour and water, the flour was purchased 1 year ago and kept in a sealed Tupperware container in a dark cabinet. The temperature in my house is 78F. 

It was very active the first night (which was unexpected) and continuously decreasing in activity over the week and minimally active after 7 days. It still has tiny bubbles, and smells sour, and passes the float test but does not rise whatsoever. I read Debra’s winks blog about bacteria being the cause that could be deceiving as yeast in the beginning. If this is the case can I still fix it? Start over?  I’ve tried it twice and the same thing happened. I’ve used purified water both times. 


What the heck is happening!? Any thoughts would be appreciated. I’m so frustrated I miss baking. 

Thanks, Jenny


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