The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman's picture

Yes, they really did find einkorn in the tombs of the Pharaohs…..but it was the Italians really messed up farro for the English speaking.   Farro, for Italians, comes is 3 sizes that are based on the size of the grain kernel.  Small is einkorn, medium (the most common farro) is emmer and the large size spelt.


When Italians say farro we have no idea what they are talking about except that it isn’t a Pharaoh. If they say farro grande you know they are talking about spelt.  IF they say farro itsy bitsy they are talking about einkorn but, if they say just plain old farro, which is most of the time then they are usually talking about emmer but not always depending on where you are in Italy.


Lucy and some left over ancient grains (einkorn and emmer) from the Plotziade 2 bake so she decided to add spelt to them so if an Italian walked in on us in the kitchen she could say she was making farro bread and no matter where they were from in Italy, they might know what she was baking if they spoke German or Swedish.


In any event to get back bread baking, Lucy whipped up a bread recipe that was mainly whole grain Farros of the 3rd Kind with a touch of AP to ensure it wouldn’t take over the world .   We kept the levain to 12.5% of the weight of the total flour and water in the dough to try to not the dough over proof during the 12 hour retard in the fridge.


We milled the 3 farro types and then sifted out the hard bits to get 15% extraction that we fed to the 6 g of rye sour starter in 3 stages to make the levain.  The starter has been in the fridge for 6 weeks and we were getting down to the end of it - so it should make some very sour bread –just the way we like it.


The first stage build was 2 hours and the2nd stage was 4hours where the levain doubled and the 3rd stage doubled in 3 hours.  Usually we would retard levain after the 3rd feeding for 24 hours once it rises 25% but we were a day late getting th levain started on Thursday morning instead of Wednesday morning. 


We needed some bread for breakfast this morning and who knew that the Ian's bread, that has been in the freezer for 6 months, would turn up.- very nice to eat a bread so different that ones you make.  Yesterdays lunch wasn't bad either.

We autolysed the dough flour and water for 11/2 hours with the salt sprinkled on top.  When everything came together after a short mix with the spoon to incorporate the levain, we did 3 sets of slap and folds, 15 minutes apart, of 8, 1,l 1 minute.  The wet dough quit sticking to the counter at the 6 minute mark.


We were struck by the beautiful brown color that these whole grains imparted to the dough – very rich, attractive and perfect for Brownmen everywhere.   We then did 3 sets of stretch and folds from the compass points - also 15 minutes apart.


After a 15 minute rest, we pre-shaped and then shaped the dough into a squat boule, placed into a small basket, wrapped in a trash can liner and put in the fridge for 12 hours.  Since we are baking in the mini oven for the summer, we need to keep the size of the dough down to 750 g or less, shaped as an oval,  in order to fit well and still get (2) of Sylvia’s Steaming Cups in there too.


Today's sandwich with this bread for lunch was exceptional - a mix of bologna and grilled chicken.  The next morning got the mini oven heated too 500 F regular bake setting and the steaming cups boiling in the microwave.   We took the dough out of the fridge, upended it on parchment on the mini oven’s vented broiler pan top, slashed it and put the steaming cups catty corner.   We then slid the whole assembly into the mini oven.

Two minutes later we turned the oven down to 475 F until the 12 minutes of steaming was complete.  We then took out the steaming cups and turned the oven down to 425 F, convection this time and continued to bake for another 12 minutes until the bread was well browned and reaches 210 F on the inside.


We eat some kind of grilled chicken at least twice a week since we just love it so much.  This one was boneless skinless thighs served with Indian rice, steamed veggies and a salad.

It sprang well but instead of blooming the two ends closest to the steam cracked open pointing to some fairly serious under proofing if proofing is something to be taken seriously.  The crust developed the small blisters the mini oven is famous for putting whole grain breads.  Not a great looking loaf but the spring points to a fairly open crumb.


Sure enough the crumb was open, soft, moist and glossy.  It also was a beautiful shade of brown not often seen around here except in high whole grain breads.  The more spelt than usual really brought out the color.  The best part was the taste.  This bread tastes great – uniquely so.


It’s o earthy, deep and complex – sour but not too much.  Lucy thought about putting some honey into the mix to counteract the bitterness of the whole grains but thought better of it and I’m glad she did.  This bread has a sweet undertone which is weird for  sour bread.  Just delicious and we can’t wait to make a 100% whole grain version




Build 1

Build 2

 Build 3



SD starter






15% Extraction 3 Grains
















































Levain % of Total












Dough Flour






85% Extraction 10 Grain












Dough Flour
























Dough Hydration












Total Flour


















Whole Grain Equivalent %






Total Weight






Hydration w/ Adds









eatalready's picture

Bagels are one of my most favorite things to eat.  They are so versatile, so forgiving; they go with anything — from smoked white fish to jam — and never complain.  You can eat them by themselves just fine or slather with butter or cream cheese, and you’ve got yourself a meal.


New York style bagels were completely novel idea to me after jumping over the pond.  Growing up, we had bagels that were slightly sweet, dense and dry, not chewy, and not crunchy, more pretzel-like. They also were thinner and had larger holes.  I loved our bagels (called boublick, BTW), fully convinced that they were the best and the greatest thing, that is, until I tried the New York style bagels in America.  Mmm… I was instantly hooked.  You can’t confuse NY style bagels with anything else, and those chilled bagels from the dairy aisle of your trusted supermarket don’t count as bagels, so please don’t even start, I am talking the REAL ones — the crunchy on the outside and distinctively chewy on the inside, plump and beautiful numbers, sprinkled with… well… anything in the world, from kosher salt to crunchy onion bits.

NY Style Bagels -- Wild Sourdough Version

For a long while, my Sunday lunch of choice was a toasted sesame bagel with plain cream cheese, topped with smoked white fish (chunk, not salad) from Goldberg’s Bagel & Deli.  It had a slice of tomato on it, a few green olives and a half sour pickle on the side… I am drooling just thinking about it.  Second favorite, of course, was a classic lox-n-bagel combo, with red onions, tomatoes and capers.

Imagine my despair when we moved to this cozy little town, only to find out there are no bagel shops within a hundred mile radius.  No, that dingy place downtown doesn’t count as bagel place, and no, Panera Bread isn’t an authoritative source of true bagels either.  Sure, they are freshly baked bagels, but they are not the right kind.  They are made with yeast only, impregnated with enhancers, conditioners, emulsifiers and flavor imitations, passed through a machine to shape them and then… and then… [chin quivering]… they are steamed [falling apart, wailing] before baking.

NY Style Bagels -- Wild Sourdough Version

So yeah, this is how we’ve been living for the past three years now, in this dark and bagel-less world. I’d rather not eat bagels at all than succumb to dubious charm of rubbery and sticky mass-produced imitations.  I learned to do without, but then I got into bread baking… So it was only a matter of time before I started dabbling in bagel-making.

At first, I tried to chase that unforgettable soviet bagel recipe.  I found a few good ones, and even though they did come quite close to my memory of them, they still weren’t exact replicas.  Then, I stumbled upon Peter Reinhart’s version of NY style bagels and tried it in its original form (yeast only).  I think I screwed something up the first time, and wasn’t very pleased with the outcome.  Bagels came out too dry and flat, possibly due to using the wrong kind of flour, or maybe because my yeast was old and lazy.

NY Style Bagels -- Wild Sourdough Version

Then I read a bit more and found that yeast sponge could be substituted happily with wild sourdough for added flavor, and I decided that this may be the way to go, since I keep sourdough starter in my kitchen at all times.  I did purchase a batch of white barley malt and a bag of bread flour, because I wanted to stay as true to the recipe as possible. The rest was history. It all came together very well and paid off tenfold. The bagels turned out perfect!  They had it all — the satisfying crunch, the just right amount of chewiness without pulling your dentures out, the distinctive malty flavor, and oh the looks, the gorgeous glossy looks!  They also keep quite well, can be frozen raw or baked, and the recipe is so simple that it will scale like a charm, if necessary.

NY Style Bagels -- Wild Sourdough Version

The recipe may seem lengthy, the process spawning two days. However, if you look closely, it’s quite plain to see that it will flow very well with your busy schedule.  Say, if you scale the bread starter on a Friday morning, you can go to work and forget all about it, then make the dough batch in the evening, refrigerate overnight, which is the proper way to deal with it, and boil and bake bagels on Saturday morning, which won’t take long at all.  The actual hands-on time is very minimal.  By the time your oven is fully heated, the boiling part will be done.  And after that, it only takes 20-25 minutes to bagel bliss…  It will all be worth it in the end, when you and yours will sit down in front of still warm heap of bagels, inhale the aroma, slice those bagels open, toast (or not, if you are a purist), slather with cream cheese and sink your teeth into the crunchy and chewy flesh. Ahhhhh….

NY Style Bagels -- Wild Sourdough Version

I triple dog dare you to try this, just to see how easy it is to get an amazing freshly baked bagel right in your home.  Once you try, you’ll never purchase the grocery store chilled abomination again.  Moreover, in time you’ll find that a batch of from-scratch home made bagels makes a perfect thank you gift or a token of love for your friends and family.

Peter Reinhart’s NY Style Bagels, Wild Sourdough Version

Yields 12 standard size or 24 mini bagels

Wild Sourdough Sponge:

  • 500 g (4 cups) bread flour
  • 500 ml (2 cups) non-chlorinated water
  • your ripe 100% hydration wheat sourdough starter

Final Dough:

  • 1000 g (5 cups) of sourdough sponge (above)
  • 4 cups bread flour, divided
  • 2 tsp barley malt or 1 tbsp malt barley syrup
  • 3 tsp salt
  • 1 tsp dry yeast
  1. Make the sponge: This is a great way to refresh your starter and make a sponge for bagels at the same time. Mix whatever quantity of wheat starter you have with the water. Whisk until foamy. Add flour. Mix thoroughly until all lumps are gone. Scrape the sides of the bowl with a spatula. Cover loosely with plastic or lid and leave for at least 6-8 hours.  Sponge is ready when very foamy and stretchy, and when 1 tsp of starter dunked in a glass of cold water doesn’t sink.  If you are working office hours, this portion of the process is best done in the morning, one day before you want bagels. Go to work, by the time you are back the starter should be ready.
  2. Make the dough: Measure out 5 cups (or weight 35 oz) of the starter sponge. Reserve the remainder of the sponge for other projects.
  3. Combine starter, salt, malt, yeast and 3 cups of flour in a bowl and mix together until they form a ball.
  4. Adding the remaining flour in batches, 1/4 cup at a time, continue kneading the dough until all added flour is fully absorbed.  Keep adding flour until the dough is tough and non-sticky, but still smooth and elastic.  Sometimes it takes a bit less flour, sometimes more.  If you notice tears or “stretch marks” in the dough, add a few drops of water to remedy that and stop the addition of the flour.
  5. Continue kneading the dough by hook or by hand until it’s fully smooth and elastic. It will still be quite tough. It will take about 10 minutes by hook or 15 minutes by hand to get to that stage.
  6. Immediately divide the dough into 12 (or 24) equal parts.  Standard size bagel will be about 4-1/2 oz (130 g) when raw.
  7. Shape each portion of the dough into a ball, and then shape it into a roll, much like a bratwurst sausage.
  8. Cover all rolls with a damp towel and let them rest and relax for 20 minutes.
  9. Line a baking sheet or a board with parchment.
  10. Shape the bagels: Wrap each roll around your fingers, overlapping the ends right under your index finger.
  11. Press the ends together with your thumb and index finger, place your open palm with dough on it onto the table and roll back and forth a few times, allowing the ends to fuse together.
  12. Place the bagels as you shape them on the lined baking sheet or board. Cover with plastic and let rise 20 minutes.
  13. After 20 minutes, perform the float test. Fill a medium bowl with cold water. Put one of the bagels in the bowl. If the bagel floats within a few seconds, it’s ready. If not, dry the sacrificial bagel off with a towel and return it under the plastic for another 15-20 minutes. Repeat the test.
  14. Once bagels are ready, place them, still covered with plastic,  in the refrigerator and leave overnight or up to 36 hours. Do not skip the refrigeration step: it is necessary for flavor and texture development.
  15. Boiling and baking: once you are ready to bake your bagels, preheat the oven to 500F. Prepare a board or a tray lined with a clean and dry dish towel for wet bagels to rest on. Line up your bagel toppings at this time. Get your slotted spoon or skimmer ready.
  16. Place a wide pot filled with water on a stove and bring to a boil. A regular soup pot will fit 4 bagels at a time, which is great.  Once the water is boiling rapidly, add 1 tbsp of baking soda to the pot, to increase the boiling. Leave the heat on high to ensure rapid boil at all times.
  17. Remove bagels from the fridge and carefully lower them 3-4 at a time into the boiling pot. Boil bagels for 1 minute on each side, turning them once with the slotted spoon.
  18. Remove bagels from the pot and line them up on the towel. Sprinkle bagels with toppings now, as they are the stickiest at this point. Proceed with the remaining bagels, until all of them are done and sprinkled.
  19. Transfer bagels onto the parchment lined baking sheet.
  20. Bake for 20-25 minutes, or until they are evenly browned on all sides.  Some ovens are not baking evenly, so you will have to watch for that, and rotate the baking sheet mid-baking.
  21. Cool bagels on rack until manageable and enjoy. Allow bagels to cool fully before storing them in plastic.
  22. Bagels can be frozen after step 14 (overnight ripening in the fridge) or after they are fully baked and cooled.  If you are baking bagels after freezing them, thaw bagels for 1 hour prior to boiling them.
proth5's picture

I find that spring cold fronts are very inspirational for my baking projects. One just blew in to the Front Range causing a rare full rainy day and another day of almost cold weather. So, since I was stuck at home waiting for various repair people, I thought of my long ago vow to try to make whole wheat croissants.

I decided to use the formula from “Advanced Bread and Pastry” (AB&P) for hand mixed croissants with poolish with the following modifications:

  1. All of the final dough flour would be freshly ground white wheat flour,

  2. I would make a liquid levain instead of a poolish,

  3. I would add one egg yolk – and in a fit of laziness, I just put the yolk into the water container after zeroing the scale and added water to the original formula weight

  4. I did the mix in the spiral, 0:03 on first and 0:09 on second, and

  5. I would use 12 ounces of roll in butter.

Easy. So, not technically 100% whole wheat, but my thought process was that I didn’t want to risk any over ripening and subsequent gluten degradation in the pre ferment.

The inspiration for the egg yolk came from the AB&P formula for whole wheat croissants which contains a very much lower percentage of whole wheat than my version.

Inserted into this adventure was an altercation with my camera – its battery fully charged – when my computer failed to “load the driver.” Cosmic payback for me not taking it on vacation? Ever. Probably. But I muscled my way past the problem. And here are the pictures.

Here’s the cream of the crop:

Here are some nice shoulders and the little faux Danish thing I make with the scraps. For those of you who don’t make croissants, there can be a lot of scrap. I take this and patch it into strips, egg wash, sprinkle with cinnamon sugar, and twist and curl the things up into something like snail Danish. If I could sell stuff, I couldn’t sell these, but they make nice samples.

The whole wheat version did not generate as much oven spring as the white flour versions, but that’s pretty fair lamination if I do say so myself. They were fully proofed (5 hours at room temperature.)

The whole wheat does affect the taste but they are very delicate and did have the “when I bite into it little shards of crust fly everywhere” quality of their white flour cousins.

The dough handled well, and if anything was a little easier on the final roll out than the white flour version, but it did have a good amount of resistance. If I do this again, I would mix the dough just a tad longer and see if that made a difference.

On the formula formatting side of my life – this stuff is harder than it looks. Not so much on the mathematics side, but what do you do when you get a formula when the baker has omitted, well, just about all the information you need?  You do your best and then you ask, that’s what. But as a training exercise one needs to document every little assumption. This takes me back to my “fixed bid project statement of work” days. Bad, BAD flashback!

Well, this little marmot has popped up for too long…

Happy Baking!

David Esq.'s picture
David Esq.

I bought a large bucket of  Organic Hard Red Winter Wheat Berries from Honeyville, through Costco when they were on sale the other day. Since shipping was included, as well as the bucket and gamma seal lid, it came out to be a good buy.

I did not quite realize how large a bucket this was going to be, though I had a good idea that 40 pounds was going to give me a LOT of berries.

Last night, I made the best strawberry pancakes for dinner. Pancakes are very easy to make, but having just paid $4.95 for pancakes that were tough to cut and rather flavorless, I have to say that though easy to make, they are not always made well.

I have not tried making pancakes with flour milled from wheat berries, and the convenience of the blender makes it somewhat less likely that I will ever try to make pancakes from home-milled flour.

I previously posted about my "pioneer pancakes", based on the recipe found in my Blendtec recipe book, using wheat berries, milk, oil, sugar, baking powder and salt. They came out super tender and delicious.

This time around, I made the pancakes as follows:

1 cup of wheat berries.}
1/4 cup or so of oats2 TBSP hemp seeds
Some chia seeds (less than a tsp, I think)
1.5 cups of whole milk

Turn blender on and cycle up to "9" and let it go for 50 seconds (until the cycle ends)

At this point you have a very thin batter.

Drop in:

2 eggs
2 TBSP Olive Oil
2 TBSP Honey
1 TBSP baking powder
1/4 tsp kosher salt

Hit pulse 5-7 times.

Heat the griddle with some coconut oil and and slice up some large strawberries and throw the berries in the blender. Do not blend.
When griddle is sizzling hot, use a large ladle to scoop out the batter and some berries (or just batter and drop the berries into the ladle separately) and get cooking.  The pancakes bubble up great, meaning the surface gets filled with bubbles indicating they are ready to be flipped.

All I can tell you is that these pancakes were awesome. And super easy to make. HIGHLY recommend.


dabrownman's picture

1/1/2014 - New Year’s Panettone - 2014

1/3/2014 - YW SD Spelt and White Whole Wheat Miche

1/5/2014 -  Saturday Night Pizza - 1/4/2014

1/7/2014 - YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

1/10/2014 - 28 % Whole Multigrain Sourdough with Corn, Potato, Farina and Oat.

1/12/2014 - Saturday Night Calzones – or are they Stromboli’s?

1/17/2014 - Go Tang Zhong Sour Cream, Seeded, Aromatic Sourdough Buns

1/18/2014 - Toady Tang Zhong Multigrain Sourdough Boule

1/23/2014 - Yeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread

1/24/2014 - 50 Percent Whole Multi-grain Sourdough

1/31/2014 - 60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey

2/1/2014 - 16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds

2/7/2014 - Dark Russian Jewish Rye Bread with Porter, Prunes, Nuts and Aromatic Seeds

2/14/2014 - Lucy’s Take on Josh’s Version of Pane Maggiore On Valentines Day - 2 Ways

2/20/2014 - Lucy’s Take on Adri’s Westphalian Rye

2/28/2014 - Un-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts

3/5/2014 - Poolish Calzones and Yeast Water Italian Bread

3/7/2014 - White SD Bread

3/14/2014 - St Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon

3/21/2014 - Too Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough

3/26/2014- 107% Whole Grain 8 Grain Sourdough

4/4/2014 - 50 Percent Whole Grain 10 Grain Sourdough – One with Cranberries and Seeds

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

4/15/2014 - Lucy’s Take On Wolfgang Puck’s Passover Gefilta Fish

4/17/2014 - Banana Bread

4/18/2014 - Sourdough Hot Cross Buns - 50% Whole Grain

4/19/2014 - Pizza Civitavecchia

4/20/2014 - Last of the Easter Sourdough Bakes Turns Ugly in a Tasty Way

4/21/2014 - Re-Do of the Last Easter Sourdough Bake for BBQ

4/22/2014 - Sacaduros - 46 Percent Whole Grains

4/23/2014 - Half Whole Grain SD Garlic Naan, Onion and Cilantro

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

5/16/2014 - Boule and Pumpernickel for Plotziade 2

5/23/2014 - 10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways

5/26/2014 - Memorial Weekend Pizza - 2014

5/30/2014 - 67% Whole 10 Grain Baguettes

6/6/2014 - Spelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza



2013 The Fresh Loaf Dabrownman’s Blog


1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

1/7/2013 - Multi-grain Cream Cheese Sourdough with Multi-grain Scalded Soaker

1/11/2013 - Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses

1/16/2013 - Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes

1/17/2013 - Multigrain Yeast Water Bread with Sprouts, Scald, Seeds, Nuts and Prunes

1/23/2013 - White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald

1/25/2013 - SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts

1/30/2013 - Practice YW Slash Bag

1/31/2013 - Origami Sourdough and Yeast Water Panettone

1/31/2013 - Another Batch of kjknits English Muffins – 12.5 % Whole Wheat

2/1/2013 - Fun With Short Crust and Puff Paste

2/1/2013 - Phil’s Savory Pumpkin and Feta Pie

2/2/2013 - A Born Loser Tells a Tale of Too Many Two’s and the Evil Twin

2/3/2013 - Superbowl Pizza – Great Pizza For a Lights Out, No longer a Blow Out Game

2/3/2013 - It's Been Exactly a Year Since Our First TFL Post - The Index

2/5/2013 - Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald

2/7/2013 - Big Combo Levain Whole Wheat Bread with Pumpkin & Sunflower Seeds

2/11/2013 - Not So Pink Valentine Vienna Chocolate Rose

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

2/18/2013 - Multigrain SD Altamura - Not The Priest's Hat

2/21/2013 - Banana Bread

2/26/2013 - Old Dough VS Levain Multigrain SD With Bulgar and Flax Seed Scald

2/28/2013 - 100 % Whole Grain Rye and Spelt YW SD with Scald and Seeds - The Altus Test

3/5/2013 - SD YW Durum, Ricotta Bread with Pistachio Nuts, Pumpkin & Millet Seeds

3/12/2013 -

3/13/2013 - SD YW multi-grain Bagels

3/17/2013 - Enchanted Irish Lemon Curd Fairy Cakes

3/18/2013 - St. Paddy’s Day Feast, Sort of Ballymaloe 100% WW Brown Bread and Irish Ruben’s

3/20/2013 - If Ballymaloe Baked Sourdough Brown Bread with WW Scald & Guinness in a DO

3/23/2013 - WW SD YW Multi-Grain Pumpernickel

3/25/2013 - 50% Whole Wheat Matzoh

3/30/2013 - Hot Cross Buns - 25 % Whole Grain

3/31/2013 - Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits

4/2/2013 - 100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

4/8/2013 - Two Way 75% White Bread - DaPumperized with Scald and Seeds

4/12/2013 - Italian Tang Zhong, Fig, Hazelnut & Ricotta Cheese Sourdough Chacons

4/14/2013 - Dinner for 2 from the Pots

4/19/2013 - Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter

4/24/2013 - Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans

4/30/2013 - They Call Me Mellow Yellow

5/3/.2013 - I Got the No White Bread Blues

5/5/2013 - Happy Cinco de Mayo - Breakfast Lunch and Dinner

5/7/2013 - Lucy's Jewish Deli Rye - Take 1

5/15/2013 - Dark Russian Jewish Deli Rye with Porter, Onion, Sprouts and Aromatic Seeds.

5/16/2013 - Whole Wheat and Spelt Sourdough with Sprouts and Seeds

 5/17/2013 - Friday Pizza Night

5/21/2013 - SD and YW Emperor Franz Joseph Buns with Same Dough Challah

5/24/2013 - Multigrain SD with Japanese Black Rice, Seeds, Prunes & Dried Edamame

5/24/2013 - YW & Poolish Hot Dog Buns

5/30/2013 - Ezekiel's Chacon

6/6/2013 - Multigrain Sourdough with Scald, Seeds and 3 Nuts

6/10/2013 - White Hamburger Buns Turned Dark

6/14/2013 - Multigrain Combo Levain with Seeds & Sprouts

6/18/2013 - It all started out simple enough

6/21/2013 - Everyday Multigrain Sourdough with Scald

6/25/2013 - Yeast Water, Tang Zhong Hot Dog Buns

6/28/2013 - Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

7/5/2013 - Snails with Tails

7/8/2013 - Yeast Water and ADY Hot Dog Buns

7/12/2013 - Multigrain Caramelized Pickled Veggies, Parmesan, Flax & Sesame Seeds, Barley Boil & Toadish Sourdough

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

7/26/2013 - 75% Extraction Mulit-grain Sourdough

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

8/12/2013 - Yeast Water 70% Whole Grain English Muffins

8/14/2013 - 100 % Whole Multi Grain, Yeast Water & Sourdough Bagels

8/16/2013 - 99.89% Whole Grain Sesame & Flax Seed Sourdough with Whey

8/22/2013 - Too Fast - Poolish Cream Butter Buns

8/23/2013 - Multi-grain Sourdough with Figs, Walnuts, Whey and 4 Seeds

8/26/2013 - Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels

8/28/2013 - Lucy’s Take on Cleo’s and Ian’s Hamburger Buns

8/30/2013 - Multigrain Sourdough with Sesame and Flax Seeds Toadies and Malts

8/31/2013 - Three Levain Friday Night Pizza Night - With a Surpise Ending

9/4/2013 - Happy Rosh Hashanah – A Holiday Challah

9/6/2013 - Tzitzel – Take 3 with Triple Levain

9/6/2013 - For those who wanted "Aunt Beverly’s Sweet and Hot Brisket'

9/7/2013 - Meat Week

9/11/2013 - Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns

9/13/2013 - Pistachio, Prune and Pumpkin Seed Multigrain Sourdough with Malty Toads

9/20/2013 - Hanseata Multigrain SD YW and Sunflower Seed Challenge Bread

9/27/2013 - The 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways

10/4/2013 - Whole Multigrain SD Bread with Scald, Seeds and More Aromatic Seeds

10/7/2013 - Multigrain Old Sourdough Makes 2 Retarded Pizzas

10/11/2013 - B…..B….B…. Babka - the Yeast Water Way to Gugelhuph Land

10/11/2013 - Prunish Multigrain Sourdough with Scald and Seeds

10/14/2013 - Poolish Buns the Girls Actually Like and Smoked Brisket Sandwiches

10/17/2013 - Mice Guarding the Punkin

10/18/2013 - 20% Whole Grain 9 Grain Sourdough

10/18/2013 - Pumpkin Nutella Swirl Bars

10/25/2013 - Lucy is Runner Up with Her Mice Guarding the Pumpkin Entry

10/25/2013 - Same Dough Two Ways with a Pizza Crust Later

10/27/2013 - Saturday Night 6 P’s SD Focaccia Romana Pizza

10/29/2013 - YW Primer

11/1/2013 - Owlloween White Buns made with a Poolish & SD Levain

11/1/2013 - 38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

11/6/2013 - What is the Best Thing You Can Put On Pumpernickel?

11/9/2013 - 15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread

11/15/2013 - Almost Twin White Breads - One YW / SD and One SD

11/15/2013 - YW & SD 50% Rye with Scald, Onions & Young’s Double Chocolate Stout

11/17/2013 - Lucy’s YW White Bread for Thanksgiving Croutons

11/22/2013 - Mini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock

11/22/2013 - CeciC’s Crackers with Added Yeast Water.

11/25/2013 - Two Thanksgiving Pies and the Blog Index

11/30/2013 - Josh’s Thanksgiving and Hanukkah Stollen

12/6/2013 - Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish

12/7/2023 - Sinclair’s Bakery Potato Rolls - Made With Poolish

12/12/2013 - Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

12/12/2013 - Holiday Puff Paste Heath Bar and Chocolate Chip Rugelach

12/17/2013 - Not So Stollen – Christmas 2013

12/19/2013 - 3 Christmas Fruit Cakes - One For Everyone

12/21/2013 - Friday Night SD YW Pretty Plain Pizza

12/22/2013 - Panettone Forced English Muffins

12/23/2013 - White SD YW Bread with Walnuts for Christmas Turkey Stuffing

12/25/2013 - Christmas Fruit Cake – SD YW Gold Rush Take 2

12/26/2013 - Arizona Christmas Tree and Blog Index


2012 The Fresh Loaf Dabrownman’s Blog


2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye

2/3/2012 - Too Many Red Pears and Blueberries

2/3/2012 - Make your own Greek yogurt

2/4/2012 - Minneola / Apple Yeast Water Semolina Bread

2/4/2012 - Raspberry SD Pancakes

2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

2/5/2012 - I have some miscellaneous baking and foodie

2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4

2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

2/9/2012 - The Chellos - that don't play music.

2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

2/9/2012 - Blueberry SD pancakes this time,

2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'

2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart

2/11/2012- I Confess My Deepest Darkest Baking Secret

2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion

2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts

2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.

2/17/2012 - Let's Make Some Fresh Cheese

2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye

2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt

2/24/2012 - teketeke Bread

2/27/2012 - Rustique Pain Comté de San Francisco

3/1/2012 - Chad Robertson's Country SD - Modified

3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker

3/3/2012 - Miscellaneous stuff at the end of the week

3/5/2012 - Pain Rustique au Levain du Sud-ouest

3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded

3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

3/12/2012 - Tartine Everyday Rustic Country Sourdough

3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method

3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more

3/15/2012 - Just look at the pictures my new old camera takes!!

3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka

3/23/2012 - Making Red Rye Malt

3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit

3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski

3/29/2012 - Jam and Bread Crust and Crumb Color

3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

4/2/2012 - Dabrownman Butchers Sweetbird’s Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds

4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

4/10/2012 - Retarded Super-Grain Challah

4/14/2012 - Lemon Curd and Cream Cheese Puff Paste

4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso

4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's

4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds

4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds

4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch

4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

5/2/2012 - Yeast Water Fake Pretzel Rolls

5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and Dinner

5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker

5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

5/12/2012 - Banana Bread Cake

5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

5/16/2012 - Having the daughter

5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles

5/25/2012 - Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread

5/28/2012 - T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

5/29/2012 - Bread Baskets - A Serious Illness Revealed

5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert

6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon

6/1/2012 - 24 Hours of Not Baking Bread

6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water

6/9/2012 - Friday night P & P - Pizza and Pide

6/12/2012 - Let's Have Some Lunch and Other Stuff

6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds

6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

6/21/2012 - Sourdough Durum Atta Bread – Pharaoh’s Mastaba Style

6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

6/28/2012 - Franko finally got to the top of the list

6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain

6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread

6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method

7/4/2012 - Catching up on some lunches and other stuff

7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!

7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.

7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!

7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze

7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds

7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

7/30/2012 - Parade of Sandwiches and Other Stuff

8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls

8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter

8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald

8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter

7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

8/22/2012 - Chacon Catastrophes Moka - Ian’s Mocha Disaster Chacon

8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds

8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue

9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

9/7/2012 - Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs

9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration

9/15/2012 - Happy Rosh Hashanah!

9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method

9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey

9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain

9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat

9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits

10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread

10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer’s Method only 40 Hours

10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds

10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno

10/14/2012 - Parade de sandwichs et d'autres choses - partie 2

10/14/2012 - Parade of Sandwiches Continues - Part 3

10/15/2012 - Desfile de Sandwiches - Parte 4

10/15/2012 - Parade der Sandwiches - Teil 5

10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts

10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains

10/25/2012 - San Franciso Sourdough - 15% Whole Grain

10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio

10/30/2012 - Two DO Chacons Couldn’t Be Any Different

11/2/2012 - Two Weeks of Food for Thought - Week one

11/2/2012 - Two Weeks of Food for Thought - Week Two

11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts

11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain

11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

11/14/2012 - Not So Stollen

11/16/2012 - Thanksgiving Multi-Grain Marble Chacon

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

11/23/2012 - Not So Stollen - Thanksgiving Take

11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls

11/27/2012 - A Chacon for Eric

12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread

12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds

12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato

12/25/2012 - Not So Stollen - 6 Weeks later

12/29/2012 - 25% Whole Grain Multi-grain Bagels



dabrownman's picture

This is the same dough we used for the Italian YW buns we will have tonight with put Italian hamburgers.  The only difference was this half of the dough was retarded overnight.  Here was the bun post if you want to know the method and recipe.


This YW dough had parmesan, pecorino, garlic, sun dried tomato. re-hydrated dried minced onion with a mix of fresh herbs (rosemary, sage and basil) for the add ins – our usual pizza mix.  The flour portion was a mix of farro, spelt rye and wheat with 22% whole grains.


But this dough was way more wet than our usual pizza crust and, as a result, more extensible yet still strong.  We loved to work with this dough.  We were able to get it very thin without rolling, the thinnest yet.  Since it was not sour my wife loved it saying it is the best yet.


We had some fresh mozzarella, shredded mozzerella, parmesan and pecorino for th4e cheeses.  Fresh red and green onions, red bell pepper, crimini, button and shiitake mushrooms for the veggies , hot Italian pepperoni for the sausages and fresh basil and sage  for the herb- also a nice mix.  Lucy made her killer pizza sauce. too


I have to agree with my wife.  This is the best pizza crust t date.  We finally found one we like better than our SD Focaccia Romano recipe.   It is super thin, crisp and tasty.  This crust has a crunchy rim and there is no sag, slouch or droopy soggy mess to the slices.   You aren’t folding these up to eat unless you want to crack them.  The bottom browned beautifully on the stone


A blueberry pie seemed like a good dessert for pizza night.  It was delicious!

We baked them on parchment, on a stone heated to 500 F on the grill - our favorite way to make the best pizza that we have in our home.  We made (2) 200g  pizza crusts  from 400 g of left over dough.

If one breakfast isn't enough.... how about 2.'s picture

I bake 100% whole wheat pan loaves every week for my wife's lunchtime sandwiches.  The initial formula and process came from Peter Reinhart's Whole Grain Breads.  But the good Br. Juniper's cumbersome "epoxy" method and profligate CY habit begs for simplification.  My current alternative is soft, tasty, simple and seasonally robust enough to share with fellow Loafers.  My wife loves it.

The principal departure from PR's process is the use of a single preferment that doubles as both levain and soaker.  The entire formula's [One Degree Organic Sprouted Whole Wheat] flour is 55# sieved.  Then all of and only the retained fraction goes into a day-long RYW levain.  A pinch of CY is added to the evening's final dough.  The pass-through fraction of the sieved flour is not prefermented.  Sieving only takes a few minutes.

The active preferment may soften the crumb more than a salted soaker does. Addition of a tsp/loaf of diastatic malt darkens and enhances the flavor of the crust.  We prefer White Gold Honey from WFM or Teavana -- highly recommended if you find most honeys too strong.  RYW improves keeping quality as well.  Minimal gluten development in the branny levain makes dispersing it into the final dough's milk a snap.  Achtung: this loaf's extravagant bloom necessitates scoring, which was never needed with PR's original formula.

I now use this 55# retentate levain method for our 40% fresh-milled sourdough as well.  Nihil sub sole novum and indeed, a certain Arizona Sorcerer has been known to ferment his branny sieved fractions.  Not surprisingly, a middling/branny fraction is a very active fermentation substrate, especially when sourced from freshly milled flour.

Formula (5" x 9" pan) (click for working Google xls.):


1. ~24h before dough mix (night before), combine equal parts RYW and WW flour to build starter.  Incubate overnight @ ~27˚C (80˚F).                        
2. ~12h before dough mix (morning of) : 55# sieve all flour and use all retentate for levain.  Storebought WW flours yield 20-30+% retained 55# sieve fractions.  ODO Sprouted Wheat consistently yields 31%, hence the formula above.  Adjust accordingly for your WW flour.
3. Incubate levain @ ~27˚C (80˚F) all day.                        
4. Disperse levain into final (25˚C/77˚F) milk, then mix in oil and honey.  
5. Distribute yeast through pass-through flour (optional: add 1 tsp diastatic malt).  
6. Mix flour, salt and remaining water into levain-milk mixture.  Pince, squeeze, knead, slap and fold until gluten development begins.
7. Bulk ferment ~60 min @ ~25˚C (77˚F) with a letter fold at 30 minutes.  Should see some expansion (25-50%) by end.
8. Shape and pan (margarine-coat to prevent sticking).  
9. Proof 40-60 min @ 25˚C (77˚F) until ~3/4" above pan edge.                        
10. Score and bake 20 min with steam @ 190˚C (375˚F), then ~30 min without steam at 175˚C (350˚F) until internal temp = 90˚C (195˚F).

Happy Baking.


dabrownman's picture

We are having some Italian themed hamburgers tomorrow with some Italian sausage mixed with the beef, some gorgonzola cheese and green onion.  So we needed am Italian themed bun to go with it.


We took at the King of Buns last bake to see if it was Italian but it wasn’t.  Still, we used it as sort of base to step off into the abyss with some changes.  W didn’t use any sourdough and subbed YW instead.


We didn’t use most of the flours either and subbed AP and 81% extraction wheat, spelt, farro and rye instead.  I think Ian had some rye in there somewhere.  Ian used milk for most of the liquid and we used water – at least they were both liquids.


Where we really stuck together was the salt, honey and olive oil but Lucy used different percents for them.   We also didn’t follow any of Ian’s fine methods times or procedures even though it wasn’t for a lack of not wanting to - they are certainly good ones.


I think it is Ian’s spirit that Lucy channels when she is doing a bun recipe.  I mean, how can you not like that man’s buns?  ….After all he is the King of Buns.  One of the great things about Lucy is that she appreciates Ian sticking up for her when I’m harsh and she does love Max and Lexi and would love to get to know those cats a lot better.


We did a single stage build for the YW levain and then refrigerated it for 24 hours after it rose 100%  then we did the 2nd stage build and once it rose 25% we refrigerated it again for 24 hours,  it doubled again in the fridge.


We autolysed the dough flour and the water for an hour, with the salt on top, as the levain warmed up on the counter.  Once everything came together we did 3 sets of slap and folds of 8 , 2 and 1 minute all spaced 15 minutes apart.  The dough quit sticking to the counter at the 10 minute mark.  We incorporated the honey on the 2nd set and the olive oil during the 3rd set.


Then we did 3 sets of stretch and folds also on 15 minute intervals where the garlic, herbs, re-hydrated onions and sun-dried tomato was incorporated on the first set and the pecorino and parmesan cheeses went in on the 2nd set.  By the end of the 3rd set everything was well incorporated.


Once all the dough manipulation was done we shaped 400 g of the dough into 100 g balls and then mooched the top of them down to create thin buns since we hate thick buns that aren’t enriched with milk and butter.  These buns got an egg glaze with sesame and poppy seeds


They proofed for 3 hours in a bag on the counter before another egg wash and going into the mini oven at 450 F for 5 minutes with some water thrown into the bottom.   Then we turned it down to 425 F for 5 minutes before turning it down to 425 F, convection this time to brown up the crust.  In a total of 18 minutes the rolls were done and read 208 F on the inside.


They browned up well and puffed themselves up some too.  We cut one open and, even though thin, they are open, moist and soft on the inside.  Can’t taste one till burgers are grilled tomorrow night but how bad can they be?  They smell pretty tasty.  The girls will like that they are not SD for a change.



Yeast Water Build

Build 1

Build 2



Yeast Water





50% Whole Multigrain Mix




















Yeast Water Levain















Starter Hydration





Levain % of Total










Dough Flour





81% Extraction Multigrain










Total Dough Flour




















Dough Hydration w/o starter





Tot. Hydration  w/ Starter










Total Flour















Total Hydration with Adds





Total Weight










Whole Grains










Add - Ins





Olive Oil




















1/4 C Each of Pecorino & Parmesan Cheeses




1 Clove or Garlic





1/2 T of Sun Dried Tomato





1 T of Fresh Herbs - Rosemary, Sage & Basil




1 T Re-hydrated Dried Minced Onion





81% Multi-grain is: Spelt, Wheat, Rye & Farro







emkay's picture

I've been in a porridge bread mood lately. The thing to note with porridge breads is that the water in the porridge can lead to a very wet and slack dough that can be hard to handle. Two months ago I tried to make an oat porridge bread. The dough was so wet that I wasn't able to shape it. After struggling with it I finally just scooped the dough into the brotform. After cold proofing, the dough stuck and I had to scrape it out of the form. The resulting baked loaf was very flat and very sad.


Since the failure of my oat porridge bread, I've learned a lot and I've practiced a lot too. I've learned to not rush the dough and to make sure the gluten is developed and properly fermented. Regardless of the hydration level, if the gluten isn't developed properly, I won't be able to shape the dough. I've learned to handle high(er) hydration doughs without adding too much flour. But I've also learned that if the dough feels too wet, it might be just that. Too wet. And it's okay to add more flour. It's okay to do another set of stretches and folds. It's okay let the bulk fermentation go another 30, 60 or 90 minutes. With each loaf I bake and with each week that passes, I feel my bread baking confidence grow.

I baked a couple breads with corn polenta porridge recently. I started with a lower hydration dough (70%) and added a small amount of porridge (17%). I was able to handle that dough so for the next bake I increased the hydration to 77% and the amount of porridge to 25%. The hydration including the porridge was around 89%. That bake seemed to go pretty well too and I had no issues handling that dough.

So it was time for me to tackle the oat porridge bread again. I used the Tartine basic country bread as my base recipe. I used 20% whole wheat and added 50% (baker's pct) oat porridge.


The oat porridge consisted of a 1:4 ratio of rolled oats to water which I cooked over medium heat until it was porridge-like. I let it cool while I mixed the dough. After some gluten was developed, I mixed the oat porridge into the dough. Bulk fermentation was done at room temperature (about 74F) with stretches and folds.


If my math was correct, the hydration was 102% including the oat porridge. The dough was pretty slack when I was preshaping, but I managed to loosely shape it for the bench rest.


I shape retarded in the refrigerator for 15 hours. I went a little overboard with the oatmeal flakes because I wanted to make sure the dough came out of the brotform without sticking. It did stick a little bit, but I got them both out without too much damage.


I baked them in enameled cast iron pots. 450F for 20 minutes with the lids on and 25 minutes without lids. The batard was a bit pale compared to the boule since the high sides of the oval pot seems to shield the loaf from the heat. So I left the batard in for 5 more minutes with the oven turned off.



The crumb was very moist and it wasn't dense at all. But I think it was on the verge of gummy, but toasting the bread before eating removed all trace of that. You wouldn't know that there were oats in the loaf. They seemed to have disintegrated.



I never thought that I would be able to handle a 102% hydration dough. I think I've come a long way.


:) Mary

Yves Duboin's picture
Yves Duboin

Just finished my first Tartine bread, I followed the starter and the leaven directions. He mentions that the starter is ready when it floats in water, mine never did despite waiting longer as recommended. I ended up adding some dry yeast and the bread came out OK. Does anyone  has any suggestion I would like to avoid using dry yeast in the future.







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