The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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wheatjerm's picture

I'd say just your standard naturallyleavened whole wheat sourdough pain au levain made with ~33% cheez-it flour (aka crushed cheez-its) except I googled cheez-it bread and cheez-it flour and couldn't find a single instance


oh and my cat showing off with the photobomb 

Benito's picture

We loved the Kamut flavour in the last loaf I baked last week but wanted a stronger flavour from the Kamut.  This week I decided to inch up they percentage of Kamut to 30%.  Still being unsure about going higher because I wasn’t sure how thirsty Kamut is and what effect on the gluten it would have.  I increased the hydration to 78% with the assumption that more whole Kamut would make the dough thirstier.  I still think that the Kamut adds a lot of extensibility to the dough and doesn’t seem that thirsty compared to other whole grains.  I’d love to know what other more experienced bakers of Kamut think.

For convenience, I recently have been experimenting with overnight levain builds since I’ve been doing that for the baguettes and now also with overnight modified autolyse.  Based on Trevor Wilson and Chad Robertson if I’m not mistaken, if doing an overnight autolyse do it cold and add salt.  The idea being the salt and cold will slow the effects of the amylase enzymes, (saltolyse is what I’ve been calling it).  I’ve been pleased with doing the overnight because it means that I can bulk ferment in the morning and then do final shaping in the early afternoon instead of in the evening and then have a longer cold retard overnight period which should enhance the flavour of the bread as well as improve the blisters in the crust.  This time I didn’t brush water on the crust because I wanted to see if the longer cold retard would give me good blisters without that step.  I’m not sure if it did or not, you tell me.

Another thing I changed is the degree of bulk fermentation.  Last week I bulked to a 50% rise in the aliquot jar and I thought that the crumb was a bit tight and wanted to see if pushing the bulk would open it up more.  This week I bulk fermented to a 60% rise and shaped then and gave it a short 15 minutes bench rest before putting it into the fridge for 18 hours. During the time it took to shape and bench rest the aliquot jar showed a 65% rise.  I’m hoping that the crumb will be more open when I slice the loaf later.

I made a couple of videos the first showing my shaping and the second my scoring.  My scoring wasn’t perfect as it took three goes to get the centre score deep enough.  It would have been better to be only one cut to score but I wasn’t aggressive enough with my first go, I usually do better.

Shaping Video

Scoring Video

roberte's picture

AP has 50%  Central Milling's 110 substituted. Starter from P.Reinhardt's 100%rye starter.

Recipe/formula/procedure mostly dmsnyder - except after two foldings, was refrigerated overnight, and boules instead.

alfanso's picture

Abel Sierra (abelbreadgallery) posted a new creation of his the other day.  Liking what he posts, as well as semolina breads, I knew I'd be jumping right on it.

Instead of his recommended Caputo #1 for the levain I used some remaining tritordeum flour, which seems to have WW character.  With no step by step to go by, I relied on my standard sesame w semolina methodology.

  • 3 stage levain build
  • Autolyse with levain 30 min.
  • Basinage with salted water, ~10%.  Rest 5 min.
  • 50 French Folds, 5 min. rest, 50 FFs.  Into covered oiled bowl.
  • Letter folds at 50 & 100 min.  Final 20 min. rest.  Pistachios incorporated at first set of LFs.
  • Divide, pre-shape, 20 min. rest, shape & onto floured couche.  Cover and retard for 16 hours.
  • Preheat oven 480dF, pre-steam, load dough, oven to 460dF for bake.
  • 13 min steam, release steam and rotate loaves, 12 min. plus 2 min venting. 

The crumb is curiously dense.  The population of pistachios is significant, for a baguette shape the nut seems a little too large.  For whatever reason not overly impressed with this one, although the shaping and scoring seem fine. When fruit or nuts are incorporated into a slender form, as these are, the sleek barrel shape is more difficult to achieve.

They could have been baked a half shade darker, but being semolina based, they exhibit a golden color naturally.  I'll leave it to Benny to show us how bake this with an open crumb.



300g x 4 skinny long batards

chapstick's picture

I continued working through Ford's beautiful new book with a recipe better suited to my Azure "unifine process" hard red wheat flour. The result has a great sourness to it, and a relatively open crumb. My main disappointment was that I hoped it would rise more. 

After we demolished this loaf, I made a 95% whole wheat sourdough from Maurizio's site, using the Azure flour for the "high extraction" flour. This replaces his method of sifting out the bran and adding it in later. He has some good information in the recipe about the challenges of whole wheat baking. The result was much closer to my tastes, even achieving some of that custardy inside that I've previously only had with white flour. This time the primary flaw was that I managed to burn the loaf onto the baking tray and had to saw it off. A good excuse to give it a second try? :)

Photo of my (not yet) Perfect Loaf

yozzause's picture

Having a family gathering on the occasion of my sister in laws birthday, so i made the bread for the lunch, i decided on two loaves and would require 1500g of dough. I had some Sweet Potato that i had unearthed from my garden and thought that would be a good  inclusion, i also added a small carrot to make up the required weight which was to be 15%. The veg required cooking off and i thought i might just as well add the olive oil @ 2% to it and fry it off in a sauce pan with the lid on, once this was cooked i mashed it and added to the dough . 

The flour required was 785g and i elected to use 285g of wholemeal flour  and 500g of white. i added all the water to the wholemeal first and stirred it in. Water was first calculated @70% but i actually had to add more later so would recommend 75%  allowed this to soak for about 30 minutes while i weighed up other ingredients and cooked off the Sweet Potato. I added all the other ingredients salt @ 2%,  dried yeast @ 2%, and the white flour and formed the dough and then added the Sweet Potato and oil mash which was still quite warm, more water was added as previously stated,  mixed it by hand on the bench and formed a nice smooth dough.

This was then set aside for 2 hour BF.   The dough was taken and divided into two pieces following a 15 minute bench rest both  were shaped an placed into Bannetons for final proof  i used the longer banneton for a loaf that was destined to go into the Sassafras baker.                After an hour one was turned out onto a tray and scored and went straight into the oven with a steaming  tray and boiling water and towel. The other was turned out and scored and the placed into the sassafras and placed in the fridge as there was not going to be enough oven space to bake both at the same time. This worked well although i did get a bit of crust stick to the bottom of the clay baker, the first time this has occurred i might add. 

Happy with the bake and this morning we are blessed with a beautiful day  bright sunshine and a forecast 22 degrees here in Perth perfect for a birthday celebration!

kind regards Derek

Benito's picture

We LOVED the blueberry rhubarb galette I made last week so much I had to make it as a double crust pie this week to bring to friends.  Because of the pandemic we haven’t seen our best friends since 2019.  We are allowed to have a bubble of 10 people but haven’t really taken advantage of this so far.  

I wanted to see if replacing half of the water in the Bravetart all butter crust would make it even more tender.  I used to make a vodka pastry that was half shortening and half butter.  I really didn’t like the idea of eating shortening with the transfers so I wanted to find another pastry recipe so started to use the Bravetart recipe.  I remember that pastry as being a bit more tender than the Bravetart all butter pastry.  I wonder if it is because of the vodka or not.  Supposedly the vodka interferes with gluten formation in the pastry, does anyone know if that is true?  Anyhow, I will know tomorrow when we get to eat this delicious pie.

Benito's picture

This is my second go at baking a 20% Kamut sourdough. I wanted to try an overnight levain build and saltolyse (autolyse with salt included) because it would allow me to get the bake done on the same day as the mix while still including a short cold retard.  I think this actually works out quite well and I may continue to do this int he future.  I once again used the aliquot jar and ended bulk fermentation when the aliquot jar showed a rise of 50% and after final shaping did a short bench rest of 15 minutes.

The formula was included in my last post of this sourdough so I won’t rewrite that here.


The Roadside Pie King's picture
The Roadside Pi...

1. To pair down a small surplus of Whole wheat flour, two loaves of approachable bread. "Wonder-Full bread"

2. Four Baguette formula. 

The fun begins tonight with W.W. levian build, and baguette dough. 

yozzause's picture

Following on from the good result that i had with the 50% W/M Raw Red Onion and Poppy Seed loaf  that i really enjoyed i had another go this time it was 50% W/M  Raw Red Onion with Black Sesame Seed S/D Baguettes Oh and i used full cream milk as well and again very very tasty indeed. Dough started at 8 this morning and  all don and dusted  at 8 in the evening.



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