The Fresh Loaf

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aly-hassabelnaby's picture

My basic wheat flour starter (known affectionately as Golfedan) has been doing some nice work recently and I guess it's finally decent enough to share here. I just baked these two today. I started off with a poolish to which I added everything else the next day. Here's the breakdown.


50g starter + 175g water + 175g bread flour (to create a basic 200-200 poolish)

I let that sit at room temperature for about 13-14 hours until it was quite bubbly on top and able to float.


Poolish + 500g water + 200g whole rye flour (pretty much the standard rye flour here in Sweden) + 600g bread flour

Autolyse for 20 minutes then add 20g salt.

After about 10 minutes of kneading, I let the whole thing ferment for about 4 hours doing two stretch-and-folds during this period. I then divided the whole batch in half and pre-rounded the two pieces and let them rest for 30 minutes then shaped them as batards.

Next came an hour and a half of bench-proofing and into the oven they went. The thermometer was reading about 260 degrees C as I put them in which was really good. 10 steamy minutes later and then an additional half hour at around 230 C gave me these. Quite pleased with that.


20% Rye sourdough loaves

Supreme33's picture

 Hello everyone on TFL.. Today I'm very happy and proud of my brother Adam, he asked me last week if I could show him how to make a loaf of bread start to finish on his day off (being today ) . I jumped at the occasion that my brother wanted me to teach him something so beautiful in its self the patience of bread baking... We made a Tartine "Country Loaf" from the book "Tartine Bread" . I walked him through the steps and he was very excited at the progress of the dough. Showing him how to shape with a bench scraper and what to look for in a proofed loaf ready to bake.. Only one problem arised we forgot to purchase rice flour so we settled with K.A.F bread flour. We were ready to score the loaf and it stuck.. The look of disappointment in his face was hard because of the time we spent all day working on the dough.. I assured him it would work out and to our surprise BOOM! The loaf turned out great despite the tearing of the dough transfer it looks very rustic but showing that hard work pays off here are the pictures of Adams first sourdough loaf scored the letter "A" on top (but I held it sideways sorry) .. Thanks for reading appreciate any comments.. Happy Baking !!

Szanter5339's picture


                                                                       Szánter blogja.

Szanter5339's picture






Sourdough, potato bread. In the morning at eight o'clock a big spoon fed at night sourdough (rye and sourdough made from white flour mixture). 7 tablespoons of water and 6 tablespoons flour on well-mixed waited until doubled in a good cause, (11:30). I added: 220ml water + 100ml fries cooking juice 400 g BL 55 Wheat flour 100g TK wheat flour 100g potatoes 2 tablespoons butter 5 teaspoon salt Good flexible, not soft dough I made and átgyúrtam 3x every 20 minutes, and then formatted I put the baking dish. During more than three hours doubled, I slammed blade was covered. I baked this bread sparheltben (45 minutes), have been slow to learn the firing is to not burn the bread. Below I describe how to bake electricity and gas cooker! Hot 230-degree oven should be done after 30 minutes of cooking remove the lid and bake even more beautiful golden brown color is achieved. The jénait silicone baking paper lined must vizezni the jénait over the paper. A few words about my experiences: the flour, whether kitchen temperature. The dough should not be soft because it will be flat bread! It must be flexible, as you can see in the video! The átgyúrásoknál almost do not use flour, so you will not be in between layers of flour, it will be a better crumb. I do not vizezem off the bread, as I strongly fry and (strong golden brown), then cserepesedik much! The amount of water which is determined by the flour. The whole grain flours take on more water, so really pay attention to the water feeding! The quantity of water entered recipes never simultaneously added to the dough, still leave a little from it, and if necessary, added. The amount of water is always a given recipe recipes are true, if you deviate from the recipe and a different kind of flour is used, it has been the amount of water is not the same. This is certainly very important! 30-35 min or more should not be covered during baking bread, because the steam is not considered, but the main bread (230 degrees). After removing the roof must be at least 20-25 minutes even bake (210 degrees), slightly lower temperatures and so much water evaporates bread. Bread to bake, jénaiban, earthenware pot, enameled bowl as well. You may also bake pan, but then water must be evaporated in the oven for at least 30 minutes! I am happy that my family eats delicious bread and delighted to share my experience, many followers will be hoping to baking bread and bread we eat more and more good! Joyful sunbathing kenyérsütőnek I wish you all! The leaven made on the basis of the description Gyula Beres. Atkáriné Terike recipe. 15 February 2017



isand66's picture

If you have never made a bread with cream cheese yet, I urge you to give it a try.  The cream cheese really turns out a moist and creamy crumb.

The addition to the smashed potatoes with the durum and Kamut flours resulted in a moist, flavorful bread with a moderately open crumb.  This one is perfect for grilled bread, panninis, and simply with some olive oil or butter.





Download the BreadStorm File Here.


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 8-12 hours or until the starter is nice and bubbly.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, cracked wheat and the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 60 minutes up to several hours.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, potatoes, and cream cheese and mix on low for 4 minutes.  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.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

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.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  I used some smoked bamboo sesame seeds and garlic sesame seeds on the bottom of the basked.  The dough will take 1.5 to 2 hours depending on your room temperature.  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 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.



bakingbadly's picture

In September 2016, I had the opportunity to meet TFL member Derek (yozzause) in Fremantle, Australia. Having developed my baking skills exclusively in Siem Reap, Cambodia, Derek took me to an Italian bakery called "Il Panino" and provided my first, real experience at a proper bakery kitchen.

  • Nick, founder and head baker of Il Panino, with his shop assistant


  • Baker Nick and retired baker / baking instructor Derek


  • Dough roller machine churning out... rolled dough


  • Derek positioning rolled dough onto a couche (baker's cloth)


  • 4 deck oven with rotating hearth!


  • Baker Nick scoring dough


  • Il Panino's bread display


After briefly volunteering at Il Panino and accumulating vast amounts of insight, Derek took me to a TAFE institution where he formerly taught. However, on this particular day, we were given permission to teach and assist a student in preparing sweet fruit buns. 

Fast forward 2 weeks, I find myself in Melbourne, Australia, with my partner Jana. Of the bakeries we visited, 2 stood out and filled my heart with inspiration: "Lune Croissanterie" and "Frank's Elsenwood Bakery".

  • a team of bakers at Lune Croissanterie skillfully preparing puff pastries by hand


  • Frank's Elsenwood Bakery: a small, humble bakery specializing in German-style sourdough breads


After returning to Siem Reap in October 2016, my partner and I decided to collaborate and launch a new bakery: "Bang Bang". (I had previously owned and operated a microbakery called "Zita's Bakery".) The name Bang Bang is derived from the Khmer / Cambodian word "nombang", meaning "bread". With much assistance from our concept designer, our logo was finalized after a month of deliberation---no exaggeration, a month!

Despite our bakery's name, we will offer more than breads. My partner Jana, a trained chef and cake baker, will also contribute her cakes, tarts, and other sweets. 

  • my baking assistant and I (wearing a blue shirt) at a local Sunday farmers market


  • our cakes, tarts, and quiches by baker Jana at the farmers market


We now have a rented shop space, making slow but steady progress on our layout design while consulting with our interior designer. When our bakery will open, only the future knows. In the meantime, we will continue to bake our breads and cakes for the local farmers market every Sunday. Additionally, until our shop is open, I've put my sourdough breads and doughnuts on hold due to its high maintenance and my need for flexibility with time. I admit, it's driving me insane considering sourdough breads is my passion...

Thank you for reading. If there's any interest, I will continue to post updates on my journey towards opening and operating a retail shop in Cambodia.

Best regards and happy baking,

Mr. Zita
Head Bread Baker
Bang Bang



Skibum's picture

I have been making this mix as muffins for some time now and now that I have an 8" cast iron skillet, I did the whole batter in hot iron. I liked the resulting product better. The single loaf was more moist than the muffins. This is a winner  and new recipe in my baking rotation! Delicious on it's own or as a side for bacon and eggs with home made sausage!

Recipe: heat oven to 400F
1/2 cup corn meal
1/2 cup flour...
1/2 tsp baking powder
1/2 tsp salt
2 Tbs sugar
2 Tbs honey
2 Tbs melted butter
1 egg beaten
1/2 cup milk
Mix dry ingredients and wet separately, then add wet to dry. I melted the butter in the skillet I was baking it in added the butter and mixed.
When the oven is hot, pour the batter into the hot pan and bake 16 minutes, turning at the half.

Happy baking and eating folks! Ski

PS Floyd, the file browser did not allow me to upload a second photo. All the correct buttons and menus popped up, but when I clicked on upload nothing happens.  b


LouLBI's picture

I thought that the Levain does the function of the yeast except the Levain acts more slowly. Why then, when making a hybrid which uses some yeast, does Forkish call for more levain than he calls for in a pure Levain dough?

Danni3ll3's picture

This is not one of my finest moments. I put too much water in the dough, there probably was too much levain and to top it off, it overproofed in the fridge overnight. I need to redo this one in the near future. 



Ru007's picture

I was not at all sure what to call this loaf (besides a bit overproofed) because I don’t really know what’s in it.

Well, I know there’s some rye starter, whole wheat flour, unbleached white bread flour, water and salt. That’s it. This was another “let’s just eye ball it” loaf.

To be honest, I’m much happier with how this one turned out than my last try at a “winging it loaf”. I still over proofed it a bit, but not nearly as much as the last one. I also managed to get the consistency of the dough to be a lot less wet and impossible (for me) to handle.

I did a one stage levain build using my NMNF rye starter. I used just whole wheat flour for the levain build. It was a very liquid levain (I poured too much water).

Next morning, I mixing some more whole wheat flour with white flour and water and left to autolyse. I was careful to make the autolyse a bit stiffer than normal just because I was aware of how liquid the levain was. I let that sit for about 2 hours.

I mixed all the levain, with the rest of the dough and added salt. Based on some advice I got last time, I put the salt in the palm of my hand until it looked like how much I usually put in my loaves, then I put a bit extra because it looked like I had a bit more dough.

I stretched and folded for a while. I gave the dough one fold about an hour into the bulk fermentation. The total bulk fermentation was only about 3 hours after which I shaped and put the loaf into the fridge. Things were happening so quickly!  

I peeked at the dough a couple of hours later and it was looking ready to bake, but I didn’t have time so I had to leave it in the fridge overnight.

The dough flatten out a little when I scored it, and it only barely recovered in the oven.

If I were to guess, I’d say there’s maybe 40 – 45% whole wheat, 60 – 65% white flour and 70%ish hydration. I think the salt is about right (2%). No idea how much prefermented flour is in here, but based on how quickly the bulk fermentation happened, I’d say a lot. 

This one tastes great, it has a nice sour tang to it. The crumb is really soft and fluffy, less chewy than usual, but that's okay. 

Happy baking! 


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