The Fresh Loaf

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isand66's picture

    I finally had a chance to use the blue pea flowers I bought a month or so ago after seeing several people on the Facebook bread groups as well as here recently post their versions.  Naturally I had to try and put my own spin on it.

For my first attempt it came out pretty good, but I almost had a disaster in the making.  The formula below is not 100% accurate since I forgot that I used extra water to soak the flowers in and in my haste to mix up the 2 dough's needed and cook dinner at the same time I never re-weighed the water :(.  This caused me to add some extra French flour and a bit of Rye flour so I didn't end up with soup.  The dough was still very slack but I think if you follow my formula below it should be fine.

I made 2 different dough's using one starter.  The blue dough was mostly made with the KAF French style flour with a bit of rye per above and yellow roasted carrots.  The second dough was fresh milled whole wheat with fresh milled rye and purple roasted carrots.  I made a few rolls as well as you can see in the photos.

I think all in all, the bread turned out beautiful and it tasted great.  The roasted carrots add a bit of sweetness and extra color.  The whole wheat and rye part actually turned orange looking for some reason.

Note: use 50% of the Levain for each dough.

Here are the Zip files for the above BreadStorm files.

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 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Blue Water Directions

Soak the pea flowers in boiling water for an hour or longer.  Strain flowers out before using.

 Main Dough Procedure

Peel and cut the carrots into medium to small size pieces and toss in some olive oil.  Place on a sheet pan and roast at 425 F until soft and slightly charred.  Let cool until ready to use and cut them up into small pieces.

Blue Dough Directions

Mix the French Style flour or AP or Bread Flour with the Blue water and let rest for 30 minutes.  Next add the starter (see note above) and mix on low for 5 minutes.  Add the carrot pieces (50% of total amount listed) and mix for one more minute until incorporated.  Place in oiled bowl and cover.  Do some stretch and folds every 15-20 minutes 3 times.  After 90 minutes place in refrigerator overnight.

Whole Wheat/Rye Dough Directions

Mix the flours with regular water and let sit for 30 minutes to an hour.  Next add the starter and mix on low for 5 minutes.  Now add the other 50% of the carrots and and mix for about a minute until incorporated.  Per above, place in bowl, do S & F's and place in refrigerator when done.

The next day, let the 2 bowls sit at room temperature for around 1.5 hours or if you have a proofer or it's hot in your house you can let it sit for an hour or less ( I set my proofer at 78 degrees).  Take both dough's out and form into a rough rectangle.  Place the blue dough on top of the brown dough and then shape into a ball and place into your basket to proof.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  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 535 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 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 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.

Below are some photos of the echinacea starting to bloom in the gardens.


cfraenkel's picture

Oh if only I had some stout...I had a bunch of cherries that were staring at me, and have been watching all the breads appearing with cherries in them and drooling, so I decided to make one of my favorite desserts in bread form.  Black forest bread was born.  Hopefully this is going to work. Can you tell school's out for summer? 
  • 650 g AP flour
  • 200 g Whole Wheat flour
  • 100 g Whole Dark Rye Flour
  • 50 g Milled Flax seed
  • 15 g Cocoa Powder
  • 700 g water

Autolyse for a while - as long as it took me to pit the cherries and weigh the other add ins:

  • 60 g sunflower seeds
  • 57 g pecans (all I had left)
  • 150 g fresh cherries, pitted and halved
  • 50 g unsweetened coconut

Mix in to autolyse:

  • 30 g unsweetened greek yogurt
  • 20 g salt
  • 268 g levain (this ended up being a 4 stage build)

After 30 mins do Stretch and fold in the tub

Wait another 30 mins - mix in add ins and do another SF - one more SF at +30 mins

Bulk ferment until double

Divide and shape - rest overnight in fridge

In the morning I will bake in Dutch Ovens

The dough smells divine....hoping the bread will be. 


Elsie_iu's picture

It’s been a while since some strong-flavoured bread came out from my oven. I decided it’s the time for the comeback of my most-loved bread type.

Smoked Chipotle Onion and Parmesan Sourdough


Dough flour (all freshly milled):

120g     40%       Whole white wheat flour

90g       30%       Whole spelt flour

60g       20%       Whole red wheat flour

30g       10%       Sprouted spelt flour


For leaven:

5g         1.7%       Starter

20g       6.7%       Bran sifted out from dough flour

20g       6.7%       Water


For dough:

280g   93.3%       Dough flour excluding bran for leaven

208g   70.6%       Water

52g     17.3%       Whey

45g       15%        Leaven

9g           3%        Vital Wheat Gluten

6g           2%        Dark barley malt powder

5g        1.7%        Salt

1/4 tsp      -%       Smoked chipotle chili powder

1/2 tsp      -%       Dried thyme



15g         5%       Freshly grated Parmigiano-Reggiano

15g         5%       Dehydrated onions


For crust:

3g          1%       Poppy seeds



302.5g      100%       Whole grain

282.5g     93.4%       Total hydration


Sift out the coarse bran from the dough flour, reserve 20g for leaven. Soak the rest (I got 14g) in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, about 5 hours.

Rehydrate the onion in enough hot water. Set aside until needed.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 30 minutes. Fold in the add-ins then ferment for 1.5 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Leave to proof for 20 minutes before retarding for 20 hours.

Preheat the oven at 230°C/446°F. Remove the dough from the fridge to warm up at room temperature for 40 minutes. Spray the dough with water and sprinkle the poppy seeds onto its surface.

Score the dough and bake at 230°C/446°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 3 hours before slicing.

There was decent oven spring and the crust even blistered a little. It’s not common for me to a lot of blisters so I was pretty excited about it. However, I obviously have to work harder on my scorings…


Rye is the typical grain to go with onion and cheese. As I happened to have none on hand at the moment, the amount of dark barley malt powder used was doubled as compared to my usual 1% addition. Not only did it give a darker-colour-bread, but also enhanced the flavour profile by contributing some bitterness and toastiness. 

The onion-cheese-smoked-chipotle combo works so well. This bread smelled terrific while baking! Waiting for it to cool long enough before slicing was a arduous task. The spelt imparted some sweetness, adding to the complexity of this bread.



Whole spelt sourdough naan, spice stuffed okra, and mushroom and soya chunk in tomato cashew curry

Corn and black bean enchiladas with onion and pineapple salsa 

Shimeji mushroom, pea and egg tofu saute with oyster sauce 


WatertownNewbie's picture

A week or so ago Ru posted her seeded sourdough, and I felt inspired to give the recipe a try.

The recipe is unusual for me in that with the sole exception of nine grams of salt there are no additional ingredients on the second day.  No more flour.  Not even any new water.

The night before, I combined 20 g of starter, 40 g of whole wheat, and 36 g of water for the levain.  (Ru uses a rye starter; mine is a 50/50 combo of AP and whole wheat fed on a 1:2:2 basis.)  I toasted 15 g of black sesame seeds, 40 g of white sesame seeds, and 25 g of flax seeds and then poured 66 g of boiling water on the mix.  (The 66 g exceeds Ru's 55 g, but seems about right.)  Lastly, I mixed 330 g of bread flour, 80 g of whole wheat, and 296 g of water into a somewhat shaggy mass.  After a little time in the fridge for the seeds and dough mix, all sat out for the overnight.

Just before 9:00 am the next morning, I combined the salt, levain, seeds, and dough and repeated Ru's four sets of mixing (2-3 min.) with ten-minute rest intervals.  After fifty minutes I did a stretch-and-fold, and there were three of those sessions.  After the third S&F the dough sat in my cool kitchen as the afternoon warmed a bit.  Eventually the dough went onto the countertop around 5:45 pm, was pre-shaped, and had a thirty minute bench rest.  After final shaping into a batard, the dough went into a banneton.  I expected a slow rise, but the wee beasties had sprung into action, and by 8:00 pm I sensed the need for refrigeration.  My intent had been to retard overnight, but I could see as the night wore on that waiting until the next morning to bake could be a mistake.  By late evening the dough nearly filled the banneton, and the poke test produced dents that sprung back, but not fully.  Time to heat the oven.

The dough went into the oven shortly before midnight.  The first twenty minutes were at 475 degrees (F), and then I reduced to 450 degrees.  The total bake time was forty minutes, and the loaf weighed 815 g.

A fun loaf to make, and the seeds definitely add something both in taste and texture.  My wife tends to like seeded loaves, so I am waiting for her reaction when she has a chance to try some tonight.

Adam4SD's picture

At 90% hydration, dough was quite tacky to shape. I thought it was well fermented and expected some elasticity but no such luck.... scoring was ok but couldn’t go deep at all. Quite disappointed to see a muffin top but the crumb was so nice... perfect for my 88 year old mom’s weak teeth. It was very soft and spongy like.  I incorporated natto and black sesame seeds at the second stretch and fold and did lamination expecting huge holes... but that didn’t happen either!!

dabrownman's picture

Lucy loves Haiku and between bakes she thinks up some good ones.   Between bakes I thought we should all give it a try and see if our bread improves.

Just add them on here as comments.  Here is Lucy's first shot and then mine but there will be more as time allows.

Don Baggs makes baguettes

Out of any recipe

 Turns dough into sticks

And mine

Pumpernickel airs

Wafting through the bakery

So few friends remain


leslieruf's picture

This bake was quite a change in method for me.  Normally I mix, bulk ferment and shape during the day, cold retard overnight and bake first thing in the morning.  This time I started late in the day. 

I had some levain left from another bake so just added a bit more flour, some bran and left it to mature.  My formula was a simple white 74% hydration sourdough with 8% prefremented flour.  I made 2 loaves, 1 with a pinch of ascorbic acid (to see if it made a difference) and 1 standard.  This was just something to try after DanAyo had brought this topic up recently.  The loaves were both 550 g. both loaves treated exactly the same.

5:30 pm Mix flour and water for a 1 hour autolyse, Ascorbic acid treated dough felt very wet and I worried a bit.

6:30 pm added salt and levain, gently dimpled levain and did a few stretch and folds followed by 80 slap and folds (I am still working on getting good strength in my doughs).  

7 pm 15 stretch and folds in the bowl followed by 4 of Trevor's coil folds. This was repeated 3 more times and just before 9 pm I placed dough in covered bowls in my conservatory with windows cracked open. Overnight temperature was forecast to be 10 - 11 deg C and I kept my fingers crossed that the bulk ferment would hold till this morning.  Both doughs were very soft but had come together well.

8:15 am this morning I preshaped dough, rested 15 minutes then shaped.  the ascorbic acid treated dough felt and looked a little puffier.  The dough was proofed for about an hour and a half only.  The heating was on in the house so room temperature was probably about 21 deg C,  I prefer scoring cold dough so this was a bit of a challenge and it looked quite flat as it went into the oven.  Standard bake 15 mins lid on in DO and 15 mins lid off at about (230 deg C) 475 deg F.

Left hand loaf is treated with ascorbic acid. 

Ok, they look good, sprang very well in the oven.  Not a great deal between the two in fact.

Late afternoon I cut the loaves to slice and freeze and got quite a surprise.

Top slice is the standard bake, the lower slice is from the Ascorbic acid treated dough.  I am a happy camper. Didn't set out to achieve this but will definitely attempt this again.  Not sure if it was the long long bulk ferment at relatively cool temperatures or the slap and folds or something else all together.  No retardation either.  I don't make many straight white breads anymore and while I don't always want a crumb like this, it is really fun to have achieved it.  

Earlier in the morning I had baked 2 loaves of Trevor Wilson's European Peasant bread a l Danni3113.  I remembered to fix the levain % and this too turned out really well.  I won't write out method etc it is a repeat of an earlier bake.


Must admit this is a very nice bread indeed.  I mucked up the actual weights of the differing grains but I think I got it about right in the end.  It didn't matter, it tastes wonderful and we really had to hold back at lunchtime.

I think I need a rest now, I have "baked up a storm" over the last few days but we have an interesting selection in the freezer.

happy baking everyone


suminandi's picture

Using a recipe posted in 2013 by d_a_kelly for Panettone a tre impasti in June. My adaptation was to use mango yeast water as the water to build the first impasto and then a small amount ( 5gr) of stiff rye starter in the second dough build. 

The first dough made Saturday late morning, the second late evening Saturday. The last build made Sunday morning and baked when it had tripled ( or perhaps 4x) in a loaf pan. Hand kneaded each step. Used Montana Flour and Grain unbleached white flour. It is a high gluten wheat flour. Baked it when it had risen past the pan lip. It was still growing. Could have used a bigger pan. Great oven spring. May not be able to cool it fully before the family riots. 

Used vanilla extract + orange bitters to simulate fiori de sicillia, and it smells good. 


Bread1965's picture

I'm constantly frustrated by any amount of left over starter. It seems so wasteful. So most of the time I simply place whatever's leftover into the jar with the rest of Charlie - my loyal starter.

This weekend I made a solstice sun twirl bread and had way too much starter left over. I had originally planed to make some other bread but our weekend plans changed and I knew I wouldn't have the time to properly deal with it. So I thought about using the starter as a biga of sorts.

I took 260g of 100% hydration starter that was probably about two or three hours past peak and added 200 grams of unbleached flour, 88 grams of 105 degree water and 5 grams of salt. I gave them all a quick mix and threw it all into the mixer for 15+ minutes to fully come together. It was sticky but seemed fine. I shaped it into a ball and placed it into a clean bowl. I gave it two stretch and folds in the first hour to help with structure and then let it increase 2.5x in size over the next few hours. I gave it a quick shape and placed it into a basket.  About 90 minutes later I placed it into the combo cooker to bake. I probably should have just baked it right away as the finger dent test told me were were just about there - but life got in the way.

There's really no reason why I gave it a fendue shape other than because I could.. and think it looks cool when baked..

I clearly didn't' get any significant oven bloom. I think next time I'd give it a shorter bulk and longer proof. Just getting it out of the bowl took a lot of air out of the dough. By switching to a longer proof, short bulk I could have saved many of the openness (I think). That would have at the least kept more air in the bread. I guess I could have also added (I know this sounds sacrilegious) a pinch of  instant dry yeast in with the flour that morning to help the oven bloom.

It's completely edible basic 'white bread'.. a bit bland and a bit dry, but perfectly fine.  Especially with a few fresh tomatoes, basil and olive oil! And a fair attempt at not throwing away starter. Any and all recommendations welcomed.



Gersky's picture

Re-visited Forkish's Saturday White recipe today after a slightly disappointing attempt yesterday. The following chart shows my ingredients, process, and an interpretation of the given instructions (with alterations due to limitations in gear, as I don't yet have bannetons):

As I baked the first loaf, the second was in its proofing bowl in the fridge. The first loaf:

With this dough, I tried to export from my proofing bowl onto a piece of parchment paper so I could carefully slide it into the hot DO, but it lost all shape and I gave up and basically threw the misshapen pile of dough in there and it ended up in more of a rectangle shape. Not mad at it, I still think it's pretty, but the part I am bummed about is that small little doughy section in the middle of the loaf! I feared I was underbaking slightly and so gave the next loaf an extra five minutes.

The second loaf:

I was thrilled to see this come out of the oven! 

With this dough I attempted to re-shape on the counter immediately before throwing it into the oven seam side up, which created what I think are some beautiful natural tears and little ears, but my guess is that last minute shaping perhaps created the large holes which are present in the crumb? I wanted to avoid the random blob shape of the first loaf, but ended up with some un-intended caves.

Side by side comparison of the two. Small improvements every bake I think so far! Having fun with it. :)



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