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leslieruf's picture

Here is the link to my recipe, as requested by bread1965

Starter was refreshed for the Experimentation - the next step bake (posted on 17th January)  so I had allowed sufficient for this bake as well. 

Levain was built the night before and left at room temperature until 13:25 pm

Soaker was mixed the night before as well.  I use boiling water, add the salt, mix and allow to cool before refrigerating overnight.  It was removed from refrigerator mid morning.

12:25 pm The remaining water was added to the soaker and this added to the bread flour, wholewheat (freshly milled), and gluten flour . This was mixed until all ingredients were incorporated then left 1 hour to autolyse.  

13:25 pm  The levain was dimpled in and incorporated using stretch and folds.  At this point I realised I had forgotten to add the honey, which I usually add with the water.  I spread it out over the dough and carried on with stretch and folds. I didn't count how many but until everything is well mixed in.   Yes, this is a wet mix but not unmanageable.

13:55 pm first set of 10 stretch and folds in bowl as per Trevor J Wilson's method

14:35 pm 2nd set of 10 stretch and folds

15:15 pm 3rd set of 10 stretch and folds

17:00 pm 4th set of stretch and folds.  left to relax

17:30 pm removed dough from bowl, divided into two pieces and preshaped into batard

18:00 pm  Final shaping into batards, into floured bannetons, popped into ziplock bags and place in refrigerator overnight.

Next morning, oven preheated along with my 2 DOs to 250 deg C.

Dough removed from fridge, unmoulded onto parchment, slashed and dropped into hot DOs.  Baked 15 mins lid on and 15 mins lid off.  Temperature was reduced to 230 deg C about 10 minutes into bake otherwise I get singeing on the bottom.

It was a good bake.  In past I would probably tried slap and folds, but I am getting good results with this more gentle method.


cfraenkel's picture

I was intrigued with this recipe from foolishpoolish

and also had been poking through my Baking with Julia book and noticed that Julia does her brioche in the mixer.  Well if it's good enough for Julia Child, it's good enough for me.  I modified the recipe, added Orange Blossom water and it came out great.  (A little more orange blossom than I would have liked, it smells like eating flowers,) but the taste is great and the crumb is soft and fluffy, just like it should be. Next time I'll try it the purist way (no flavoring) I think I'll be happier. My 14 month grand daughter couldn't get enough!

Crumb shot:


100g AP flour
50G water
50 g active starter (100% Hydration)

Let sit about 5 hours


200 g AP flour
80g sugar
7g salt
3 eggs, plus one yolk

to form a shaggy dough, sprinkle with 200g all purpose flour and wait for the top to appear cracked. About 30 minutes.

15 g Orange Flower Water
85 g milk

In the bowl of a stand mixer add starter mixture to dough mixture. Mix on low speed until just incorporated.  Turn speed up to Medium and let mix for 15 minutes until the dough wraps around the hook and slaps the side of the bowl.

Work 150g butter until it is about the same consistency as the dough. Add the butter to the dough while running at low speed about 2 tbl at a time. When all the butter has been added increase speed to medium and run the mixer until the dough comes back together and slaps the side of the bowl again.

Transfer to a buttered bowl and let it rise until doubled.

Deflate the dough slightly in the bowl and cover tightly and refrigerate overnight

Divide in two, shape each piece into 6 balls and place into loaf pans. Two rows of 3.  Spray a piece of plastic wrap with coconut oil (what I have) and cover pans. Let rise until doubled at room temperature. this took about 5 hours for me.

Preheat oven to 375dF
Brush with 1 egg beaten with about a t/l of water,  quickly slash tops of the balls with scissors. Bake 375 dF  about 30  minutes or internal temp of 200dF.


Danni3ll3's picture

Just before Xmas, a friend’s husband had a heart attack and needed a bypass. I remembered Lazy Loafer’s Heart Bread and decided to base my weekend bake on her recipe. Of course, my friend ended up with a couple of loaves.






250 g Spelt flour

200 g Selkirk Wheat (circa 1950 variety of wheat)

75 g oat bran

550 g unbleached flour

100 g multigrain flour

50 g ground flax

700 g water

21 g  pink Himalayan salt

40 g kefir

90 g rolled oats

180 g water for oats

330 g bran levain (100% hydration) - See how to make this below.

  1. A few days before, sift the Spelt and Selkirk wheat flours and reserve the bran to feed the starter. Save the remainder of the sifted flour for the main dough. 
  2. Weigh the sifted bran, the oat bran and add enough unbleached flour from the 550 g of unbleached flour to measure 142 g in total. Use this mixture to feed to 40 g of your starter in successive builds of your own choosing. I did a 4 stage build. Time your builds so that the levain is ready to be used mid day on the day you are making the dough. The bran really soaked up the water and was more on the dry side than anything. The levain also did not show much activity because of this. Mine only rose 50% once I used the flour portion which was during the last build. Just keep it warm and give it time, and it will do its thing. 
  3. Add the remaining unbleached flour, the multigrain flour and the ground flax to the sifted flour.
  4. The night before making your dough, prepare the soaker. Add 180 g boiling water to the rolled oats and let sit overnight.
  5. The next morning, add the soaker and the 700 g of water to the combined flour. Mix well and autolyse for 3-4 hours in a warm spot.
  6. Sprinkle the salt on top of the dough and add the kefir and all of the levain. Mix well and add a few grams of water if needed. 
  7. Once well mixed, I did 50 stretches and folds. The first few go well but the remainder end up looking more like kneading in the bucket than an actual stretch and fold. Place in a warm place for bulk fermentation.
  8. After 40 minutes, do a set of 8-9 stretches and folds. That is all the folds I could do without tearing the dough. Repeat after 45 minutes and again 45 minutes later. Do one more set of folds, an hour later. I was very gentle in order to not degas the dough. I let rise about 50% which took another 45 minutes. The dough was full of gas and bubbles were evident around the edges. 
  9. Divide into 3 portions of about 820 g and preshape. Let rest 15 minutes and do a final shape. 
  10. Sprinkle the bannetons with rice/ap flour. Place the dough seam side down into bannetons and cover the dough. Place in the fridge overnight or for about 13 hours.
  11.  Heat oven to 475 F with pots inside for 45 minutes. Bake seam side up in preheated covered dutch ovens (lined with parchment rounds) for 25 minutes at 450 F and then uncovered for 22 minutes at 425F. Interior temp should read at least 205F.  

I few things to remember for next time: Bran really soaks up water so need to stick to 100% hydration or higher for the bran portion. Keep the dough warm during the autolyse as the bulk fermentation will go much faster. This time, the bulk was done in 4 hours as opposed to the usual 5-6 hours. 


The loaves got great oven spring. Probably the best I have had for quite a while. I was a bit surprised that the crust didn’t come out darker but this is probably due to the lack of sugar from honey or fruit in the recipe. 

kendalm's picture

After many agonizing croissant batches here's a bake I can say I'm pretty happy with. I'm finding that sourdough croissants are a little more fun than their commercial cousins. These like the last batch I did were inspired by txfarmer farmer using a blend of her techniques and Louis lamour (youtube baking artist extraordinaire). I mixed mixed in about 10-20% rye starter into my levain and let that sit for about 4 hours - this time the dough was considerably more sticky and took much longer to bulk up than usual and entire experience was much different - lamination for example required addition freezer chills. There's something about a wild yeast starter that just gooifies dough bit in this case seems to have really helped with the 'honeycomb' style crumb most croissanteurs strive for. The very first batch of croissant ... 6+ months ago was like looking at white bread and slowly (with some steps forward and some steps back) these suckers just like bread begin to do what you want. Now the question is can it be repeated ?

Santa Barbra Baker's picture
Santa Barbra Baker

Hey Guys,

90% Bread Flour

10% Whole Wheat

16% olives 

 21% Liquid Levain

2% Salt

86% Hydration

1 gram of dried Thyme per (1 kg of total flour)

1 Gram of oregano

The Stenciling is all in jest! thanks hope you like it

This took 4.4 hours of bulk ferment and proofed for 13 hours at 47F



nnehme's picture


It is the second time I bake a tight loaf of bread that has been shaped as a Batard and proofed overnight. whenever I take off the top lid from the double Logde iron skillet, the dough would have expanded and didn’t rise in volume ( see picture ) - can you help please ? What do you think I am doing wrong ?

trailrunner's picture

Took a formula that Ian had posted some time back and made a few changes . He made enriched buns as did I but I had 750 grams leftover so shaped a batard and pinched the bottom with flour in the crack hoping for a burst of creativity !  I got it. 

700g starter- 600g rye and 100g AYW 

600 g unbleached KA bread flour

225g durum

200g spring wheat 

100g soft cheese ( I used Délice de Bourgogne with the blooming crust pulled off) 

100g soft butter

85 g maple syrup

32 g salt

approx 650g water 

autolysed the flours and water a couple hours while at gym. Added everything else and did 50 turns in the bowl pulling the sides up and over with a rubber spatula. Did 5 sets of 50  at approx 30 min intervals. Put dough in bucket and let it rest 2 hrs in warm place. Didn't rise at all. Took it out on floured table and did stretch and folds. Dough is so lovely and easy to work with. Did this a 15 min intervals x 5. Placed in bucket and set in cold mud room area overnight. Placed in fridge at 6 AM. Had risen 50%. Came home from gym and shaped cold dough into 2 doz 3 oz buns and one 750g batard. Let rise about 2 hrs. Baked the loaf first in my Mom's 1940's granite roaster. It is the best for baking !  I just put it in the oven as it preheats to 500. Pan gets hot really quickly. Place loaf in and cover. Baked 10 min at 500 and then reduced to 475 for 10 min all with lid on. Removed lid and had a big smile finished baking for 20 min lid off at 475. Reheated oven to 500 . Had previously brushed buns with egg yolk glaze and put on sesame seeds. Placed baking sheets back in cold mud room to wait for bread to bake. Retrieved cold buns and baked for 10 min at 500.  switched racks and reduced to 475 for 10 min , turned back up to 500 for 2 min to brown a bit more. Amazing fragrance. Will post crumb pic later. 







leslieruf's picture

To those who tried to follow my write up, my apologies.  I have added a new comment further down in that post following alfanso's comments.   I hope this gives an easier read than the original post.  Also added a dropbox link to my spreadsheet. 

If you had the patience to wade through the original post, thank you.  It was hard to know how to write it up and with hindsight I should have gone with the dropbox link at the start. but, we live and learn, and I still have much to learn.


leslieruf's picture

Following on from my last experimental day inspired by Mariana, today's bake built on that but also heavily influenced by Trevor's book Crumb Mastery which I am presently re-reading. 


My objectives -  1. compare 2 flours (best from last time E and another supermarket brand P) 2. compare effect of different number of folds (suggested I think by Lazy Loafer) on each type of flour (4 x 10 or 4 x 25) 3. what effect does it have adding gluten flour to bring the protein level to 12.5  Flour E protein level 11.5%Flour P protein level 11%  This was a basic 1:2:3 sourdough using the "bread flour" available here. each loaf (there were 6) weighed in at 300g wet dough.  167 g flour, 125 g water, 3.3 g salt and 48 g levain.  Flour E had 3 g gluten included in 167 g flour, flour P had 4 g gluten. This was calculated as per Pearson's square as alfanso's  showed on a recent post  My 66% starter was refreshed Sunday evening  (grams) 7:14:21 left on bench overnight.  Monday 9 am I took 10 g this starter and added 40 g water & 40 g flour and left on bench all day.  Monday 8:15 pm built 6 small levains  (in grams) 5:22:22 and left overnight on the bench.  Room temperature fluctuated during the rebuild time from 20 - 23 degrees C. TuesdayI started at 8:25 am   mixed flour and water then left for an hour to autolyse. It worked out at 5 minutes per dough so every 5 minutes mixed the next one.flour E (1) (4 x 10 folds),then flour E (2) (4 x 25 folds),flour E + gluten (3) (4 x 10 folds),flour P (4) (4 x 10 folds),flour P (5) (4 x 25 folds) andfinally flour P + gluten (6 ) (4 x 10 folds).Bowls with labels everywhere! Just as well hubby was out for the day and I could concentrate!!!  9:25 am started the process of adding salt and levain and for this I mixed it in using 30 stretch and folds.  Some were not quite mixed but I took a leaf out of Trevor's book and thought “it will mix in over S & F” which it did!.  10 am I started the stretch and folds as per plan.  Bread (1)10 S&F - I was five minutes late so it 35 minutes instead of 30 minutes rest. followed immediately afterwards by (2) with 25 S & F10:05 am 10 S & F for (3) 10:15 Bread (4) 10 S & F - I made 5 minutes late to match (1) followed by (5) with 25 S & F on schedule10:20  10 S & F on (6) 2nd set of stretch and folds after 30 minutes showed some changes. (1) 10 folds, (2) could only do 13. (3) had extra gluten so left it 40 minutes then did 10 folds, (4) 10 folds, (5) could only do 16 Folds and (6) at 40 minutes, 10 folds. This dough was smooth and extensible. 10:45 I did another 12 s & F on (2) so it had its 2511 am   did another 9 folds on (5) so it also had 25 folds in total 3rd set of S & F - times are a bit all over the place all had 1 hour rest after previous set of folds11:30 Bread (1) could only do 5 folds 11:45 Bread (2) could only do 13 S & F, Breads (3) & (4)  were both nice and extensible, 10 folds as planned.12:00 bread  (5) only 20 folds done, Bread (6) extensible, 10 folds as planned 4th set of S & F - Final round12:15 Bread (1) 10 S & Folds then leave until perhaps 50% increase in volume. appearance was also a factor12:45 Bread (2) could only do 16 folds so this only got 79 folds, not 100 as planned. leave as above.  Breads (3) & (4) were given 10 folds each at this time13:00 Bread (5) only 15 folds so total here was 85 folds instead of 100, Bread (6) final 10 folds Kept an eye on dough to try and judge when I thought dough was right.  A challenge as I normally use a straight sided container and these doughs were all in bowls. 13:45 preshaped bread (1) and left for 30 minutes14:15 final shaping and left on bench15:00 placed bread 1 in fridge to retard  The rest of the doughs were preshaped, one after each other, starting at 14:20 and each left to rest for 30 minutes 14:50 start final shaping on all remaining doughs, leave on bench until look a bit proofed 15:30 All doughs placed in refrigerator. (can you actually say "doughs" or should it be "dough"?) 16:30 preheat oven to 250 deg C along with DO 17:30 Unmould bread (1) and (2), slash and place in DO, bake 15 minutes lid on, 15 minutes lid off. Reheat DOs and repeat with bread (4) & (5) (below)  last batch, reheat DOs again and repeat with bread (3) & (6). Well, there are definitely differences showing up.  Looking at all breads post bake,  Comparing flours - breads (1) & (2) are a little smaller than breads (4) & (5)  Comparing number of folds - breads (1) and (4) are smaller than (2) & (5)Comparing with or without gluten - DEFINITELY better volume with gluten. Dough was less sticky as well. see lead photo. Side note:  Boules are such a breeze - these gave me no trouble at all with the shaping where sometimes my preferred batard is quite challenging.  Mind you, dough was in general terms really nice to work with, it may be different with more whole grain, but that challenge is for another time. Crumb shot?  well I will get crumb shot of today’s lunchtime bread - bread (5).    Decision, dependent of course on crumbshots, looks to be that I need to added gluten flour to get better bread.  Which flour to go forward with? that too will depend on the crumb shot.  Really good experiment, I learnt a lot from it.  Changing from bulk fermenting until doubled to a much lesser amount e.g 50% is something I am still getting to grips with.  I worried that this dough had not bulk fermented enough but by the time it finally shaped and then baked I was feeling more confident.  Taking the lids of the DO is always, always a "hold your breath" moment for me. I wrote this this morning, and had bread (5) at lunchtime.  Interestingly, for me anyway, is that this flour P has protein level of only 11%, and yet with 75% hydration, if I had that correct,  and 80 - 90 s&f it has produced a very nice plain white loafwith a thin crisp crust.  will interesting to see how the one with gluten added compares. The last bit of the day's bake, which slotted in nicely in the afternoon, so no pressure, was my favourite multigrain loaf.  This too has turned out well.  It was retarded overnight and baked this morning.  Happy with how it went. Leslie Sorry about formatting, it hasn’t copied over 😕


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