The Fresh Loaf

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isand66's picture

This is a 45% rye bread made with fresh milled rye sifted so it's close to a medium grind rye flour.  The ricotta cheese resulted in a nice moist crumb and the onions just go perfect with rye of course.  I added a little balsamic vinegar which added a little sweetness.

The flavor was perfect in this one with a nice sour tang perfect for a pastrami or corned beef sandwich.


Here are the Zip files for the above BreadStorm files.


This bread came out fantastic.  The crumb was nice and moist and open just enough to make a perfect pastrami sandwich with some melted cheese and Thousand Island dressing.

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.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, grits, potatoes, olive oil, and salt and mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  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.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

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.

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 540 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.

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.

gavinc's picture

Swiss Farmhouse Bread – “Bread. A baker’s book of techniques and recipes, 2nd Edition” by Jeffrey Hamelman.

My experiment into the world of yeast water bread was inspired by an organised community bake on the Fresh Loaf bread site. The members have such a wealth of experience and expertise.  When things do not go to plan, experts jump in with great advice. I learned a lot by participating and through others experience.

This bread contains walnuts and raisins and uses raisin yeast water for leavening. The first step is to make the yeast water and takes 5 to 6 days.

My proofer is set at 25°C.

Yeast Water – My first attempt with raisins failed due to non-organic raisins coated with oil. I was told that I could produce yeast water using any organic fruit.  I have a kumquat tree in our yard, so thought to experiment (it’s winter here and my options are limited). My second attempt was successful using kumquats and honey. The yeast water was ready for the first build on day five.

The first build took 8 hours to mature. I left the second build overnight for 14 hours which was slightly over; 12 hours would have been good.

I recalculated the ingredients for a 680-gram dough. After mixing, the dough felt quite wet but had reasonable development. Mixed in walnuts and raisins by hand. Desired dough temperature within range (24.5°C).

Bulk fermentation for 3 hours with a letter fold halfway.

Pre-shape, bench rest and shape. Final proof for 2 hours. I chose a boule banneton on this occasion.

I scored the boule with scissors just before loading into the oven and bake the loaf in a pre-steamed oven for 36 minutes; 232°C for first fifteen minutes then lower to 221°C to avoid excess darkening due to the raisins.

In conclusion, I am very happy with this experiment as I was able to meet all the timeframes in Hamelman’s recipe. Temperature control is important for success and schedule. I was sceptical about yeast water, but now I am convinced it has its place in my arsenal and was easier than first thought. No waste!

Taste – complete absence of sour, highlights of the walnuts and raisins blended well with the crumb. Not overly sweet.

Crumb – Not dense and enjoyable.

Flour – Unbleached bread flour 11.5% protein (90%) plus freshly milled whole-wheat (10%).

Further experimentation: change nuts and fruit, leave them out, increase whole wheat.

rmzander's picture

Two 260 g loaves, whole wheat sourdough, one autolysed, one mixed all together at beginning with 1% diastolic malt.

I liked the first one better for its larger crumb, deeper color, and a bit more tang.

But then again, who likes apples and who likes oranges?

Luke_on_Loaf's picture

This was the result of a whatever-I-had-in-the-pantry + I-need-a-good-camping-loaf. It was so good I decided to put it on here. It went something like this:

329 g King Arthur AP flour

174 g King Arthur White Whole Wheat

42 g King Arthur Bread Flour

260 g Local Stone-Ground Spelt, 60 sift (From Migrash Farm in Baltimore County, MD!)

336 g Flying Dog Gonzo Imperial Porter, 10% ABV

219 g H20, warm-ish

330 g medium-ripe levain (~100% hydration, mostly local wholegrain stone-ground rye, also from Migrash, + a little KA bread flour)

2 metric handfuls of walnuts, chopped 

1 Tablespoon + 1 teaspoon coarse kosher salt


I did a ~4 hour Autolyse with the flour, the beer, and the water while the levain was doing its thing. Mixed, performed 5 or 6 stretch and folds, then let sit over night for a total of about 12 hours for the bulk ferment. Divided, shaped, and threw into loaf pans. ~3 hour proof, Slashed and threw in the oven at 450 for about 40 mins. 

Supple, sweet, tangy, nutty, robust. Perfect. Each bite reminds me of the outdoors. 

Can't wait to take it camping!




Danni3ll3's picture

I revisited this upon request from one of my customers. I changed up some of the grains (Spelt and Kamut instead of Durum), added extra feta and Sundried tomatoes, and decided to go with a longer mixing time rather than sifting and soaking the bran. This last part made for a slightly more streamlined procedure. Hopefully it pays off. 



Note: I mill more grain berries than needed in order to have extra to feed the levain builds. So add extra grain berries to the amounts listed below unless you have other wholegrain flours handy to use. 


Makes 3 loaves


150 g Spelt flour (~155 g Spelt berries)

150 g Kamut flour (~155 g Kamut berries)

50 g of rye flour (~55 g Rye berries)

700 g of unbleached flour

725 g of filtered water 

10 g Old Bay seasoning

15 g Pink Himalayan salt 

30 g yogurt 

250 g levain (procedure is in recipe and will need additional wholewheat flour and unbleached flour)



143 g of drained sliced mixed olives (49 g Kalamata, 48 g Manzanilla and 46 g Black) or (375 ml jars or cans of each type)

94 g crumbled Feta (Who knew that a 90 g pkg yielded 94 g! 🤔)

72 g Seasoned Sun-dried Tomatoes in oil, drained and oil reserved (2-270 ml jars)


The afternoon before:

  1. Take 18 g of your refrigerated starter and add 18 g of filtered water and 18 g of wholegrain flour (your choice- I used mostly rye). Let rise in a warm place (oven with the light on - ~82F).
  2. Mill the grains on the finest setting of your mill. Measure the Spelt, Kamut, and rye flours and place in a tub. Save any leftover flour to feed the levain.  
  3. Add the unbleached flour to the milled flours and reserve.

The night before:

  1. Feed the levain 36 g of filtered water and 36 g of wholegrain flour. Let rise overnight in a warm place. 

Dough making day:

  1. Feed the levain 72 g of filtered water and 72 g of unbleached flour. Let rise in a warm place till double. This took about 5 hours.
  2. Measure the feta, crumble if needed, and set aside.
  3. Drain (save the oil) and weigh the sun-dried tomatoes, (slice if not sliced), measure out 25 g of the reserved oil, and add both to the feta. 
  4. Drain the olives, weigh, and add to the feta mix.
  5. 2 hours or so before the levain is ready, mix the water with the flours and autolyse. This takes a minute or two in a mixer. Let autolyse for at least a couple of hours.
  6. Once the levain is ready, add the Old Bay seasoning, the salt, the yogurt, and the levain. Mix for a minute on low until the levain is integrated, then mix on speed 2 for 9 minutes to develop the gluten.
  7. Add the feta, the olives, and the sun-dried tomatoes/oil mix gradually to the bowl. Continue mixing on speed 2 until the add-ins are evenly distributed throughout the dough. Cover and let rest 30 minutes.
  8. Do 2 sets of folds at 30 minute intervals, then do two sets of sleepy ferret folds at 45 minutes intervals. Let rise for another hour or so until you see lots of small irregular bubbles through the wall of your container. The dough should have risen about 30% and be quite billowy.
  9. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~800g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
  10. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
  11. Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes. Internal temperature should be 205F or more.

They smell awesome! My streamlined process doesn’t look like it impacted the oven spring negatively. Crumb when we cut into one!


dmsnyder's picture

I haven't been posting here much of late. I have been mostly baking variations on a multi-grain sourdough - some mix of heritage wheats, rye, kamut and spelt - with the whole grain flours between 30 and 50% of total flour and all home-milled.

The last few days, I've had a hankering for San Joaquin Sourdough baguettes, and this morning we made a run to our favorite Italian deli where I bought some toscana salami and caciocavallo cheese, which makes my favorite sandwich. I got home, took the retarding dough out of the fridge and had that sandwich on very fresh baked bread. As Flanders and Swann wrote in their "Cannibal Song," "A chorus of yums went 'round the table."

But, not content with plain old baguettes, I used the dough to shape 3 different versions of San Joaquin Sourdough - a small baguette, an epi de blé and a fougasse.

And, finally, the sandwich (minus a couple bites):

Happy baking!


ifs201's picture


Day 12:30 PMYeast Build 1 (100g YW and 160g BF) - mix    
 5:30 AMYeast Build 2 (add 188g water and then 200g BF, 96g WW)    
Day 212:30 PMAdd 493g BF and 376g water and 19g salt   
  Mix nuts and raisins using lamination   
  stretch and fold approx 3x   
 3:00 PMDivide, preshape, shape   
  ferment room temp 2hr   
 5:00 PMBake at 450 for 15 min and then lower to 430   

Build #1 was extremely slow and I started to think that my mango yeast water didn't work. I ended up letting it go 15 hours (eeek!). My Build #2 seemed to go extremely fast so I called it after 7 hours as it looked domed, puffy, and had risen abut 3x. Approximately 80 degrees inside. I did 2.5 hours for the bulk ferment and 2 hours for the final as it wasn't passing the finger dent test. The dough felt great to work with. This is pretty much my typical crumb. Would have liked it to be more open, but it tastes good. Not sure what happened to all of the fruit! 

The loaves had a nice expansion in the oven, but then crust definitely looks different than all of my other loaves. Very fun to try using YW. Thanks to Danny for leading the community bake! 

Build #2

Final proof:

Final Proof


dabrownman's picture

It has been forever since Lucy made a bread of any kind or posted about it.  I don’t eat bread anymore because my diabetes is harder to control and I would rather drink a glass of wine, beer and bourbon after thinking about it - when sober. Hard to get snockered on one glass though.  It’s like being in a diet by limiting the plate size.


Lucy, off course, still has onset renal failure due to her ancient age but she is way, way better now a days.   We figured out that we were killing her with the two dog foods. One dry and one wet mixed together, she loved to eat.  Now she eats food for her condition that is 10 times more expensive but only has 4% protein instead of 30%.  Who knew you could kill your dog feeding her good food and save her by feeding her crap food?  Low percent protein is good sometimes…..


It’s summer but the monsoon has been sparse, only one day of rain so few great sunsets.  Not nearly as hot as usual either.  We’re becoming more of a desert with lower temperatures, only 106 - 110 F, and not much rain.  Since we got rid of the grass in the front yard, our water usage is way down and it is nice to see the desert in bloom all summer.

Lucy still has her 8’x20’ patch of the grass in the back that required a new electric mower to mow.  No more having the fuel go bad and clogging up the carb and fuel lines every year.  It only takes 90 seconds to cut it every week and she loves sunning herself and rolling around in the grass.  Lucy misses baking bread but she is too old to remember what it was like - just like me.  Still, it is better to make and eat great bread than eat crap bread……. if you don’t have renal failure or diabetes.

We had a lot of electrical things going wrong in the house after 33 years of not fixing anything when it broke.  The great thing was that we could get them all fixed in a day by a great electrician who happens to be from Gumbo Land – New Orleans.  So, we made him a SD bread that could have come from there.  Foodies love all kinds of good food. 

He thought it was weird that I made bread though.  I guess bread making doesn’t fit the normal lazy, retired, fat man profile…….. especially when almost no one makes bread now a days especially sourdough.  When I told hm I would make him a loaf he said  – really?  I told him it wasn’t a big deal and it would only cost a buck to make.  When he saw it he said …..Whoa – haven’t seen a bread like that before and I told him me neither since they all look a bit different.

I asked him what kind of bread he wanted - whole grain made from fresh ground flour, sprouted flour bread, fruit bread, nut bread, olive bread, cheese bread or whatever it didn’t make any difference.  He said he would leave it up to me.  I told him a New Orleans style SD with some whole grains, but still a white bread, would remind him of home and Gumbo.   No time for sprouting grains and get the bread done in 48 hours.

A few days before, my wife finally needed another loaf of her sandwich bread with school starting up again.   So, I baked 2 loaves in two weeks – a new recent record.  When I started my wife’s loaf and got the flour out it had been infected by evil weevils so I had to toss it all out and get some new but some of the tossed flour was sprouted Khorasan and spelt so these breads lack those goodies.My wife’s bread is 30% whole grain; red and white wheat and rye in equal amounts, 20% pre-fermented flour bran levain at 75% hydration and made in a wide tin.  The other one is 20% whole grain, 10% pre-fermented flour bran levain at 72% hydration.


Both levains took forever to double, over 24 hours each, since the NMNF rye starter was near the end of its usefulness and has been in the fridge for well over half a year with no maintenance.  There is only 5 g left to refresh for another half a year – but I’m retired so I haven’t gotten around to it yet – maybe tomorrow or next week!  It took me a week to get this written up as well.  It seems to take at least a week to do anything now a days


We did the slap and folds and stretch and folds over 2 hours and then let it sit for an hour before a final shaping and panning or basketing for the final proof.  The tin was retarded for 2 days and we just left the basketed boule out on the counter overnight in a plastic bag since time was short and Lucy gets me up a 5:15 every morning with the bad hunger pains that have no end.


The tin was baked in the aluminum Magnaware Turkey Roaster and the boule in the CI Lodge Combo Cooker.  Both turned out very nice with the tinned bread nicely sour to go along with its more sandwich bread style crumb.  The boule had the 3 B’s in spades bloom, bold and blistered even though I forgot to spritz it again.  The boule I’m sure was more open and less sour but we didn’t get to see it or taste it.

Meat  - Ribs and sausage, Country style ribs, chicken

The food has been the same around here – varied and plentiful with lots of salads.  Been swimming every day trying to lose weight and get back into some kind of shape with emphasis on some kind.  At least I git a tan out of it.  Lucy is doing great and sends her best.


Turkey Bolognese and Salmon

Pork Chop


Bacon Cheese Burger, home made hot pickles and baked wedge fries

Tacos and Grilled Tortilla Pizza


Breakfast Turkey Bubbles and Squeak, Omelet and Pancake


Hotbake's picture

With pureed chipotle with adobo sauce, a spicy loaf 😋I like the color!


The ground chorizo taste so good, but it makes an ugly looking crumb, kind of look like patches of some kind of brownish porridge that I failed to mix in lol next time I'll use a diced up dried chorizo instead.

Another failed double slash, too straight, too long...



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

The Roadside Pie king method

Here you have it pie lovers the complete unabridged Pie King method. Enjoy!


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