The Fresh Loaf

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golgi70's picture

Busy Busy Busy it has been.  New job in a restaurant while still doing my weekly bake.  But the weekly bake has found a new friend  of whom has built a lovely Wood Fired Oven aimed at bread baking.  It has some steam injection via pressure cooker and a pipe that works better than either of us had expected.  So the past month Forno Giorgio (the oven) has been our "boss".  And he's a great boss.  I thought it would begin with epic fails but it turns out baking is baking and we just learn to adjust to new environments.  

I've made a few new loaves that I'd love to share with you all.  

The first of which is Pane de Grits a 34% Fresh Milled Grain Levain loaf (30% White Wheat 4 % Rye)  packed with 50% fully prepared Cheesy Grits.  This was inspired by the Cheesy grits I'm making at the restaurant that are so good.  The cheese is quite mild but the loaf got much praise. Like a porridge loaf it had great moisture, made great toast, had excellent shelf life, and the grits added great flavor.  

To make the grits bring the liquids (I use half milk and half water) and salt to a boil and add the grits.  Whisk until they have taken on most of the liquid and become a very loose porridge (5-7 minutes).  Turn the heat to low/medium and let simmer stirring every few minutes until the grain is tender (20-30 minutes).  At this point shut off the heat and add the butter, pepper, and cheese.  Stir to combine and cool.  

Pane de Grits    Kg 
   Total Flour0.647 
 #Weight  Seed 1 H200.006 
Shape 120.750Kg.  Seed 2 H200.000 
   PF10.107 PF 20.000PF Flour
  Stiff Wheat16.5% PF20.0% 
  Seed Hyd66%166.00%Seed Hyd100%200.00%16.50%
 Total FormulaStiff WheatPF2FINAL DOUGH
Pepper 0.0020.28%      
H20/Milk0.21733.55%    Total Soaker0.369
Malt0.0010.17%    Malt0.001
Salt0.0142.16%    Salt0.014

Levain - 10-12 hours @ 75F

Autolyse 2 hours. Hold Back 5% H20 DDT 76-78
Add Levain, Porridge and some H20 combine.
Now Salt remaining H20. Mix to moderate Strength.
Bulk 3:00 with folds @ 20,40,1:00, 1:45, 2:30
tight preshape, rest 30, Shape proof 1 hour and retard 15-18 hours
Bake 480 steam 15 minutes/460 Vented 25-30 more





Next up is "The Sun Loaf"  90% Fresh Milled Hard White Wheat, 10% Fresh Milled Rye with 12% toasted Sunflower Seeds.  The oven builder has his loaf which is a 100% Fresh Milled Wheat Loaf and I wouldn't want to make competition of things but do want to get back to the 100% Fresh Milled Whole Grain bread making/baking.  So this I conjured up without a test run and it went over swimmingly. I probably could have proofed them a bit longer and the dough could have handled a bit more hydration.  


100% WG Sun Loaf    Kg 
   Total Flour0.753 
 #Weight  Seed 1 H200.002 
Shape 120.800Kg.  Seed 2 H200.000 
   PF10.053 PF 20.000PF Flour
  LEVAIN7.0% PF 20.0% 
  Seed Hyd66%166.00%Seed Hyd0%100.00%7.00%
 Total FormulaWheat LevainPF2FINAL DOUGH
Hard White Wheat0.67890.00%0.050100.00%0.0000.00%Hard White Wheat0.625
Sunflower Seed, toasted0.09012.00%    Sunflower Seed, toasted0.090
Salt0.0192.50%0.0000.00% 0.00%Salt0.019
Autolyse 20-60 minutes Hold back 10% H20 DDT 73F
Add levain with some H20 to incorporate. Add salt and combine.
Mix to medium development and bassinage.
Bulk 1 hour at room temp with folds @ 20,40,60 Retard 12 hours.
Preshape to tight rounds and rest 45-60 mintues. Shape and proof 2:00-3:00
Bale 500 with steam for first 20 minutes. Vent for 20-30 more. Cool completely


Here's some more pics I've pulled out of the oven in the past few weeks and maybe one of Seven at the beach

Happy Baking All


Shai's picture

Hello all, 

I wanted to share toady's bake of bialys.

They are plump, airy, soft, with a moist, slightly sweet crust, with a very nice flavor, and a soft yet chewy crust.

The filling is of poppy seeds and caramelized onions, the way may grandmother, who grow in Poland, used to bake them for my mother when she was a child. They used to call them "פלצלעך" - Pletzlach (plural for Pletzel).

Her recipe is lost, so I constructed this one, with a dough based on my usual pizza recipe, with adaptations in hydration and fat, as well as adding 7% WW flour. I also referenced Jeffry Helmsman's recipe while creating this one.

This recipe is for 8 bialys, baked in two batches. 


  • 400g strong bread flour (93%)
  • 30g whole wheat flour (7%)
  • 8.5g salt (2%)
  • 6g instant (active) yeast (1.4%)
  • 12g honey (2.8%)
  • 265g water (24 deg C) (62%)
  • 8g soft butter (1.8%)

Onion filling:

  • 2 large yellow onions (about 350g unpeeled, 270g peeled), finely cut (0.5cm wide square pieces)
  • 15 g butter
  • 20 g whole poppy seeds
  • 0.5 teaspoon salt

Melt butter in a small pan and fry the onion over medium heat until caramelized and medium brown. Try not to scorch it. Add poppy and salt, mix well and chill.


Making the dough (1 to 3 days ahead of baking):

  • In a mixer bowel, with the dough hook, place all of the ingredients except for the butter.
  • Mix on low speed to combine - 30 seconds.
  • Mix on medium speed for 2 minutes.
  • Cover and rest for 15 to 20 minutes.
  • Mix on medium speed for 2 more minutes. 
  • Add butter and mix for 4-5 minutes, until the dough is strong and firm. It should be smooth, dense and slightly tacky.
  • Lightly grease a bowl and place dough inside. Lightly coat the top of the dough with oil.
  • Refrigerate for at least 24 hours and up to 3 days.

Preparing and baking:

  •  About 2.5 hours before planing to eat the bialys, remove dough from fridge.
  • Pour the cold dough on a lightly floured surface, try not to pull or stretch the dough.
  • Very lightly flatten the dough, divide to 8 equal pieces, 90g each.
  • Cover with a towel to keep the dough pieces from drying while not working with them.
  • Pull in the sides of each piece upwards and inwards to form a ball with tight surface area - slightly like a dumpling in shape.
  • Pinch the top shut.
  • Roll to form a smooth ball.
  • Dust with flour on both sides and place on a well floured surface. Cover with a towel.
  • Repeat with all pieces.
  • Proof for 2 to 2 1/4 hours (my room temp is 23-24 deg C, adjust proofing time accordingly)
  • 45 minutes before proofing ends, heat oven to 260 deg C (500 deg F).
  • When fully proofed, the dough balls should be double in volume, soft, airy and quite tacky.
  • My oven baking sheets can only take 4 bialys at a time. So 4 of the balls are placed covered in the fridge, while I bake the first 4.
  • Over a well floured surface, slightly flatten the dough ball, pop any very large bubbles that may form.
  • Hold dough disc in both hands using the thumb and finger, stretch the dough to a disc with a very thin center, like when forming a pizza. The rim should be left unstretched and airy and be about 0.5 a cm in width.
  • Place the dough on the floured surface, lightly flour on top, and stretch with both hands form the inside outside, in a circular motion. The dough should look like a small pizza and have a 13-15 cm diameter.
  • Place the dough on a baking sheet covered with parchment. If needed, adjust to restore a round shape.
  • Place 2 tablespoons of the filling on the dough and spread almost to the inner side of the rim.
  • Bake in the preheated oven for 9 to 10 minutes, until the bialys are plump, light golden-brown on their sides, and a nice medium brown on top. They should not be to dark, and shouldn't be evenly colored. Hover, they should not be pale.
  • Remove and place to cool on a wire rack.
  • While the first batch is baking, remove the second one from the fridge. Shape and bake the same way. The second batch might take up to a minute longer to bake.
  • Let chill for 10-20 minutes minimum. Serve warm (they can be re-warmed in the oven for a minute or so of needed).

Happy Baking!


Carissimi Amici,

mi affaccio timidamente per rendervi partecipi di due giorni di straordinarie lezioni sui Lievitati Pasquali.

Se dipendesse da me avrei sempre il grembiule ed un sacco di farina a portata di mano, ma non sempre è così......

In queste due giornate di lavoro mi sono divertita molto e se siete un po' curiosi vi lascio il link per passare a trovarmi.


Un caloroso abbraccio a tutti ed in particolare modo a chi ha avuto parole gentili per me. Grazie.

A presto, Anna

EmmaFeng's picture

This week I got an idea from a book written by two Japanese bakers, that is combine two different color dough together to create marble-like, or bicolor crumb inside. So I made this at weekend.

White dough: white flour 250g, active starter 70g (28%), salt 5g (2%), water 175g (70%)

Dough with coco powder: white flour 220g, active starter 62g (28%), salt 4.4g (2%), water 163g (74%), coco powder 22g(10%)

Autolysed flour and water for 30mins, added the starter and mixed those dough separately at 8:45am, then S&F 4 folds, then 8 hours fermentation @18C, divided and shaped the dough, proof in the refrigerator overnight, baked those dough at 8:00a @250C.



Welcome any questions and suggestions, thanks.

Happy sourdough baking. :)

greedybread's picture

These delicious sweet buns are going to have you going back for another and another and….

Lovely soft dough with a hint of cardamom.

Filled with a cinnamon and brown sugar and twisted into shape, dusted with sugar nibs…

Just gorgeous..

Not overly sweet, perfect for breakfast in my mind…and afternoon tea…


IMG_0420 (1024x768)


Easy to make and not time-consuming:)

You will need …

20 g of dried yeast.

4 cups of bread flour.

Good pinch of salt.

120 g butter.

1/2 cup of castor sugar.

1 egg.

2 tsp cardamom

1 cup of milk warmed.

IMG_0438 (1024x768)

For filling:

1/2 cup of brown sugar (I used dark cane).

2 tsp cinnamon.

Sugar nibs for dusting later.



Mix yeast with a little sugar and then add into warmed milk.

Stand and allow to froth, about ten minutes.

Put all dry ingredients  (flour, sugar, salt, cardamom) into a bowl and combine well.

Rub butter into the dry mix until like breadcrumbs.

Beat egg and put into yeasty mix & pour into dry mix to form a dough.

Use dough hook and knead for 10 minutes.

Place dough in an oiled bowl, cover and leave for 1 hour.

IMG_0439 (1024x768)

Place dough on a lightly floured area and gently knock back.

Place dough back in the bowl and leave for another 30 minutes covered.

Combine cinnamon and brown sugar together.

Beat an egg with a little water for egg wash.

Remove dough from bowl and place dough on a lightly floured area.

Roll out dough to a 45 x 30 cm rectangle.

Brush dough with warm water and sprinkle with cinnamon mix.

Fold dough over so you have a rectangle 1/2 the size but double-sided.

Cut into long strips about 3 cm wide.

I think I got 14 strips.

IMG_0444 (1024x768)

Gently twist each strip and then do a knot, tucking the loose end underneath.

Place on a tray lined with baking paper.

Leave for 45 minutes.

Pre heat oven to 190 Celsius whilst buns are proving.

Brush buns gently with egg wash and sprinkle with nibbed sugar.

Place in the oven and bake for 15-18 minutes.

IMG_0451 (1024x768)

IMG_0447 (1024x768)

Remove from the oven and cool on a rack.

I had one whilst warm…LOVELY!!

You can omit the cinnamon and use just cardamom in the filling or you can add flaked almonds on top of the rolls.

A few variations on this national treasure:)


Get greedy!!

IMG_0449 (1024x768)

a_warming_trend's picture

It's been a busy few weeks, both with baking and with other areas of life! As always, baking grounds me. The's one of the best things about it.

These first few loaves were my first semi-official "commissions" from a coworker. I've baked dozens and dozens of loaves for my workplace, and dozens more as gifts, but this particular coworker insisted on compensating me; she wanted me to do the work of calculating my labor, my ingredients, and consideration of the prices of competition in the area. I still actually haven't settled on a price! This is the kind of thing that's really hard for me. Anyway, I ended up baking four loaves for her, all sourdough:

1) Everything Bagel-Style SD

2) Parmesan-Encrusted SD

3) Chocolate Chunk SD

4) Simple SF-Style SD

Then, I did a couple of 20% rye, 40% whole wheat torpedos with toasted pumpkin and sunflower seeds

And finally, SD with browned butter and brown sugar, which tasted like a cross between brioche and a croissant! I wrote out the formula I developed and included it below. The hydration is slightly lower than it was on the pictured bake, but I think this will improve the ovenspring without hurting the quality of the crumb. Happy Friday to all. 

Sourdough with Browned Butter and Brown Sugar


200 g 100% hydration mature white sourdough starter (however you want to create that levain)

280 g cool water

400 g all-purpose flour 
80 g light brown sugar
80 g browned butter
11 g (sea) salt


1) Mix flour and water until combined, and autolyse for 2-8 hours at room temperature.

2) In a saucepan, bring the butter to a slow boil over medium heat. Watch very carefully--this will only take 2-4 minutes. Remove the pan from the burner right when you see it start to brown. You don't want sediment to start forming at the bottom of the pan. Place the pan in the freezer for 5 minutes to cool.

3) While the butter is cooling, mix your starter/levain, brown sugar, and salt in with the autolysed flour and water. I do all of my breads by hand, but I'm sure this would work beautifully in a mixer as well.

4) Add the browned butter, and mix for 2-4 minutes, slapping the dough against the side of the bowl as it starts to come together.

5) When all ingredients have combined and the dough is at low-to-medium gluten development, allow it to rest.

6) Perform stretch-and-folds every 30 minutes for the next two hours of bulk fermentation.

7) After the 2 hours of intermittant stretch-and-fold, allow the dough to rest at room temperature until it has increased between 60% and 80% in size. This should take 1-3 hours.

8) If you plan to bake that day, allow 1-3 more hours of bulk fermentation to allow the dough to fully double. I like to retard dough during bulk fermentation; in that case, it can go straight in the refrigerator for between 8 and 72 hours. The tang will increase over that time!

9) When you are ready to bake, shape and proof at room temperature. This final proofing time will vary widely based on ambient temperature! For a large batard or boule, my proofing time for this dough is usually 2-2.5 hours.

10) When the loaf has fully proofed, place it in the freezer for 20-25 minutes. This will help with scoring and ovenspring.

11) For one large loaf: Score and bake at 450 with steam for 18 minutes, without for 22-25 minutes, until very dark brown with blackened blisters.

Happy, happy baking to all, and to all a good week!


mcs's picture

Yes, I know I've been the absentee baker from TFL lately, but hey that's how it goes sometimes :)

Here's my latest and greatest update about my upcoming baking tour of Europe and Russia.  Enjoy!


dabrownman's picture

This week’s multigrain sprouted and scalded bale turned out to be 50% whole sprouted grain made up of whole:  emmer, wheat, barley, spelt and rye. We followed our usual process of starting the sprouts on Tuesday morning and talking 28 hours to finish.


 A loaf of sprouts made the flour for this bread.

On Wednesday dried the sprouted grain in the dehydrator at 105 F for 3 hours and ground them in the Nutrimill getting a 35% extraction with our one and only sieve.  On Thursday, we took the 35% of the hard bits and used that to feed a bit of our 8 week old retarded rye sour starter to make the levain over 3 builds and then refrigerated it for 24 hours.

The red and white malt, 65% and 35% extraction sprouted grain for the baked scald.  and the finished baked scald 2 hours later.


On  Thursday morning we made the baked scaled in the Mini Oven at 140 F for 2 hours stirring and adding water every half hour.  On Thursday afternoon, we autolysed the dough flour, baked scald and water, with the Pink Himalayan sea salt sprinkled on top, for 1 hour as the levain warmed up on the heating pad set to 84 F.


The levain hits the autolyse.

Once the levain hit the mix, we did 3 sets of slap and folds of 8, 1, and 1 minute along with 3 sets of 4 gentle slap and folds in place of the stretch and folds.  All the gluten development manipulations were done on 20 minute intervals.

Slashed ans ready to go into the DO and BOB.

Once the gluten was developed we took of 73 g of dough to use as old dough for a pizza on Friday.  After a 30 minute rest we formed the dough into boule and then 10 minutes later did a final shape on it and placed it in a rice floured basket – seam side up.


We bagged the basketed boule in a used trash can liner and put it on the fridge for a 16 hour retard.  The next day we took the boule out to warm up on the counter for 30 minutes before firing up BO Betsy to 5o0 F preheat with the combo cooker on the bottom stone.


What a great crust!  Since we gave away last week's bake we have been eating unfrozen baguettes for breakfast and lunchl - P&J's for breakfast and BLT's for lunch.

We un-molded the boule onto parchment on a peel, slashed it hop scotch style and put it on the top of the combo cooker covering it with the bottom and into BOB it went on the bottom stone.


We turned the oven down to 450 F immediately and baked the bread for 15 minutes with the lid on and, once the lid came off, we turned the oven down to 425 F convection…and continued to bake it for 12 more minutes when it registered 205 F.  % minutes after the lid came off we removed the bread from the C and put it on the stone to finish.


We then turned the oven off and let it sit on the stone with the door shut until the bread read 208 F when it was removed to the cooling rack.  Total time in the oven was 30 minutes - 3 of those minutes with the oven off.


This bread bloomed and spring well with little blisters covering it.  It browned boldly, was super crisp and colored to that super dark mahogany color we love so much.  The curst on this one is bound to be more tasty than usual.  We will have to wait on a crumb shot till after lunch.


Home grown tri-color cherry tomatoes will make fora fine fresh tomato sauce for tonights pizza.

The first thing we did this morning was to get the old dough out of the fridge and apply the 1:2:3 method on the 73 g of old dough by adding 219 g of water and dissolving the old dough in it before adding 4 g of salt and  146 g of KA bread flour to the mix.  This reduced the whole sprouted grain percent to 14 %.


Mis en Place for the pizza.

We then did 3 sets of slap and folds of 4, 1 and 1 minutes with 3 more sets of 4 slap and folds each with all of them on 20 minute intervals.  The dough was allowed to ferment on the counter for 30 minutes before we chucked in and oiled bowl and into the fridge for a cold bulk ferment.


We took the retarded pizza dough out 3 hours before we needed it so  it was retarded for 8 hours.  Will have to wait on the pizza pic’s till after dinner.

Here is today's fine lunch of sandwich and salad with some fruits and chips.

This piizza dough was fantastic!  It dethrones Focaccia Romana as the best pizza dough ever for the SD variety.  Just delicious/


SD Levain Build

Build 1

Build 2

 Build 3



8 Week Retarded Rye Sour Starter






35% Extraction Sprouted Multigrain
























Levain Totals






35% Extraction Sprouted Multigrain












Levain Hydration






Levain % of Total Flour












Dough Flour






65% ExtractionSprouted Multigrain






KA Bread & La Fama AP 50/50






Total Dough Flour






























Dough Hydration






Total Flour w/ Starter


















Hydration with Starter






Total Weight






% Whole Sprouted Grain












Scald / Bake is 30 g, 20 g whole multigrain sprouted flour,



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









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







Hydration with baked scald is







 And don't forget that salad


adventuress-in-baking's picture

Tuesday is recording day….my husband is part of a duo that plays German music in the area and they are recording their second CD. Our son, who is also a musician and is graduating from college with a degree in Music Production Technology, is recording them. Consequently, I get to feed them. My husband’s partner loves Pumpernickel bread and is always requesting it….so today I’m baking two different recipes. Oh and in addition we will be having Weitzenbrötchen. A trip to the German butcher will round out the menu planned for “Abendessen”.

First up is a pumpernickel recipe that David (Snyder) posted and I used as a guide. I love the Rye sour from his Jewish Sour Rye and built it up yesterday so that today it was perfect for baking…risen three times its original height, very fluffy and lively and lots of continents.

David uses caramel color in his recipe. We like the taste of the Molasses so I’m giving that a try.  Here are pix of the sour fermenting;


The only significant change I made to David’s recipe was to use 2 tablespoons of Molasses  instead of the caramel color) but I did use caraway.

IMG_0518I think I pretty much overproofed this loaf so I punched it down an additional time and let it rise for another 30 minutes.I did get fairly good spring out of it but its not as pretty as loaf number 2.


According to my panel of independent taste testers, this loaf was more like a traditional Jewish Pumpernickel Rye, which I think was the original intent and it was well liked.

Next up on the baking schedule was a recipe that came from and I’ve made twice before with good results. This time I modified the recipe just a tiny bit…

I put in a cup of rye sour, used the KA Pumpernickel instead of my usual rye, a teaspoon less salt and I baked it on a stone.  IMG_0514I also brushed the outside with beaten egg instead of the butter the recipe called for. I modified the baking a little too, starting out at a higher temperature for five minutes and adding in a little steam. I think it looks gorgeous.

It apparently was still slightly warm inside when cut.

The loaf was delicious and moist inside and what my husband said was like a more traditional German pumpernickel.


I plan to make these another time to refine what I did and make sure I get consistent results the next time.

Wendy, your Adventuress in Baking

PetraR's picture

This is just our * daily * bread , or every other day bread as I bake every 3 days these days.

Left proved in a bowl with a floured cloth and right proved in a banneton * must get second large banneton *

I love a simple bread as long as it has bags of taste it does not need to look beautiful:)

No crumb shot yet as they bread is still to hot to slice.

Once I made a crumb shot I shall add it.

Those 2 bread won't last long in my house. doh

Here is * Gordon * my 50% hydration starter , just fed and ready for the fridge, I pull him out Monday for the next loafs. Or earlier depending how fast those 2 loafs dissapear. pfff



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