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PetraR's picture

I baked these bread rolls today and thought I share the recipe with you.

The rolls are on the sweet side and perfect for all toppings from Jam to cheese...


First Image shows the rolls fresh out of the oven and cooling.

Second Image shoes the crumb of the roll.

Third Image shows MY ROLL with butter , I had to be quick before they are all gone again like yesterdays batch lol.




500g wheat flour

200g wholemeal flour

450g warm water 

100g  active 100% hydration sourdough starter 

    2 tsp instant yeast

    2 tbsp oil

   1 tbsp dark treacle


Method : 

Mix all ingredients together and knead until you get a smooth and elastic dough.

* With wetter dough I do french kneading *

Form dough into a ball and put in an oiled bowl, cover with plastic wrap and bulk ferment until doubled in size or up to 2 hours.

Degas the dough divide 10 , shape into 10 small boules and put seamside down on a parchment lined baking tray.

Cover with plastic wrap and let rise for 30-45 minutes.

Preheat oven to 250 C.

Brush the rolls with egg wash and sprinke with sesame seeds.

Put the rolls in the oven and turn down the heat to 200 C and bake the rolls for 30-35 min. if they brown to quickly do cover them losely with Aluminium foil.

I do not use a fan oven , so you reduce the heat by 20 C if you use a fan oven.




Ovenbird's picture

Hello All. First post here of TFL. I had been blogging about my bread for a while with blogspot but I seem to be spending more and more time on this website lately so I thought I'd move my blog over here as well. I've learned a lot from the postings on this site. It is such a great resource for bakers, so hopefully I will get some constructive feedback on my baking by posting here.

Over the past several months I have been trying to work through all of the recipes in Hamelman's Bread Book. There is so much in there that I figured baking my way through it would give me a solid foundation in baking all types of bread. While I am only part way through the book I have already identified and revisited some of my favorites. One of these is the recipe for Toast Bread.

I am actually quite surprised at how much I like this bread, since at first glance it looks like a fairly plain white loaf. The flavor is much more than would be expected though, and it truly makes exceptional toast.

For this bake, I tried to follow the recipe as written except for one thing. The book calls for both bread flour and high gluten flour. Since I don't have any flour that is higher gluten than my bread flour, for the high protein portion I mixed bread flour with some vital wheat gluten in a 3:1 ratio. This seems to work fairly well, but may be a bit more gluten than intended as the dough can get very strong especially if folded too much or left in the fridge overnight. I didn’t notice this last time, but this time it was very stiff after a night in the fridge and was actually kinda tough to cut through with my dough scraper when I was scaling the loaves.

The loaves were scaled to 1000g and baked in loaf pans. I only have one 9” Pullman pan so only one was baked with a lid on it. I put a pan of water in the bottom of the oven and sprayed the oven generously to make steam. After 15 minutes I took the lid off of the Pullman pan. Next time use less dough or take the lid off sooner as it was really hard to get off after the dough had expanded so much. II finished baking for another 25 minutes until the crust was a rich golden color.

The finished product came out very nice despite the tightness of the dough and the flavor is just as good as the first time I made it. My only complaint is that there is a doughy spot at the bottom of the one loaf I have cut through. This had happened a couple times since baking in my new oven. I’m not sure why though as the loaves seem fully cooked otherwise. I’ll have to work on this.


isand66's picture

I'm a little late for a St. Paddy's day bread, but I do have to say this one is worth the wait.  The combination of Guinness, polenta with mixed whole grain flakes as a porridge and potatoes created a wonderfully moist and flavorful loaf.  I threw in some freshly sprouted and ground whole wheat flour just for good measure.  If you have not tried a porridge bread yet, than all I can say is you don't know what you are missing!

If you are worried that the Guinness will overpower the bread, don't worry your little heads off :).  The beer really only adds a subtle undertone flavor and if you didn't know it was in the dough you would have a hard time guessing it was present.

Now if Spring would only decide to show up and wipe away the snow we had yesterday I would be much happier.  At least I have a nice hearty bread to go along with the 27 degree weather :).


Guinness Porridge Bread (%)

Guinness Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.


Levain Directions Build 1

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.

Levain Directions Build 2

Add in the sprouted whole wheat flour and the water and mix for a minute.  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.  I put it in the refrigerator and used it the next evening but you can use it to mix the main dough right away if you want.

Porridge Directions

Add about 3/4's of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 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, cooled porridge, potatoes and salt and mix on low for 4 minutes and speed #2 for another 2 minutes or by hand for about 6 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 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.



adventuress-in-baking's picture

I decided to take the new dutch oven for a test drive using Ken Forkish's Field Blend #2 recipe.  So I studied the recipe trying to decide on a way to bake it the Wendy way.


50 gr Wheat Sourdough
50 gr Rye Sour
400 gr KA Bread Flour
100 gr KA White Whole Wheat
400 gr Water


I mixed it all up in my 2 quart container and put it in my proofing box, aka the microwave.  The next morning it was all nice and puffy having more than doubled in volume.  

Then....the first red flag.....I realized that Ken Forkish has you make huge amounts of levain and toss most of it away….next time I’m going to scale the levain for the recipe…in the meantime I did something dangerous…I used the entire amount of the levain, lowering the amount of water and slightly increasing the bread flour.  Not a fan of higher math, The Baker’s Percentage formula has taken me a while to understand but I think the lightbulb has finally lit.... but in my unscientific way, I ended up with a 74% hydration dough….his is 78%!  A big thank you to Abe (AbeNW11) for patiently answering my questions!

For the final dough I decided to skip the Whole Wheat and use all Rye flour since rye bread is a staple in this house…the final dough mix:

600 gr KA Bread Flour
250 gr Rye
600 gr Water
ALL of the levain
20 gr salt
7 gr yeast (more than he called for….cockpit error on my part…but what the heck).

I mixed the flours and water and let it autolyse for 30 minutes, then added the levain, salt and yeast.  I put it back in my proofing box and and every 20 minutes for the next hour and a half I pulled it out and stretched and folded it in the 6 quart container.  It was wet but workable with watered hands.

Back  into the proofing box and bulk ferment until 2.5 times its original size.  This took about 3.5 to 4 hours.  It was quite fluffy and bubbly.


I poured the dough out onto a well floured counter and worked it with the dough scraper lightly, splitting it into two and gently working each half into a boule.  After a five minute rest, I reshaped each boule and gently placed it into one of my new, well floured bannetons,.  Each dough filled banneton...this was my second red flag... was then encased in a plastic bag and placed into the refrigerator for what I hoped would be a lengthy overnight retardation (about 4 p.m.).

Checking on the refrigerated loaves at 9 p.m. I realized they were not going to make it the entire night and were overflowing their bannetons due to my mucking up the quantities in the recipe.

I baked at them at 450 dF in their dutch ovens after gently coaxing them out.  In retrospect I should have scored them a little as the seams I had hoped would bloom had apparently sealed shut from the wetness and weight of the dough in the baskets.


Removing the covers after about 20 minutes they were rising and browning up nicely and one had a bit of a split.


And upon removing them from the oven, they had the nice circular design from the bannetons and were a rich, golden brown.

Impatient after 30 minutes to check the crumb and taste the bread, I cut into one of the loaves to reveal a nice crumb structure and a sour rye flavor which….to quote Ron….was phenomenal!  Guess its a keeper.


I plan to make this bread again with the correct amount of levain and yeast so it doesn’t overflow its containers!

All in all it was a successful bake even though I did my best to muck it up!

Truly an adventure,



PMcCool's picture

First, a shout-out to JoeCox2 for alerting TFLers to KitchenAid having made their NSF-rated KSM7990 mixer (refurbished) available for less than $400, with free shipping at that.  I had been on the fence for some time about a replacement for my KitchenAid K5SS mixer, which makes all kinds of unpleasant noises even when running with no load.  While lusting for something like a Haussler spiral mixer, I was put off by the notion of shelling out more than $2000 for a single-purpose machine even though it performs that single purpose superbly.  Then there was the Ankarsrum Verona which is a multi-purpose mixer with a starting price tag of $800.  Elegant, yes.  Built like a tank, yes.  I was almost ready to pull the trigger on that but Joe came along with another option at half the price.  After some consideration, I took the plunge and ordered the KSM7990 or, in my case, the RKSM7990WH.  R for refurbished and WH for white.  

Some of you are probably thinking "Sheesh!  What a cheapskate!"  On the other hand, my Scots ancestors would probably chide me for not trying to negotiate something even more favorable.  When you consider that my parents were themselves youngsters during the Great Depression, it's a wonder I bought it at all but, hey, a deal's a deal.  And I think that this has the potential for being my last mixer purchase.

So, what did I get for all of my calculating and comparing?  Well, it looks like this:

It's definitely larger than the K5SS, with a 7-quart bowl instead of a 5-quart bowl.  The whisk, the paddle beater, and the spiral dough hook are all stainless steel and very stout.  The motor is advertised as producing 1.3hp and able to wrangle up to 8 pounds of dough.  That all looks good and sounds good but how does it actually perform?  To answer that question, I put it through two tests yesterday.

The first test was a simple one and more to acquaint myself with the machine's operation than to put it through its paces.  Since I planned to make bagels using the recipe from ITJB later and I realized that I had not yet explored the sweeter side of the book, I chose to make Aunt Lillian's Apple Cake.  (Note to self: be sure to make that again!)  The mixer hummed quietly through the various steps and never bogged down at any stage.  I appreciate the Soft Start feature that cuts way down on liquids splashing or flour flying.  This is still a KitchenAid, so getting things into the bowl and scraping the sides of the bowl are still the same as with the smaller models.  All things considered, no big surprises, good or bad.  

The one thing that I found that I would like to change, and it may be unique to my machine instead of to the model, is to get the beaters about 1/4-inch closer to the bottom of the bowl.  With 4 eggs in the bowl, the whisk was only contacting the upper 1/3 of the egg mass.  When I tried making the adjustment, I found that it was already as far in that direction as it would go, so I may need to jury-rig another type of adjustment.

The second stage of testing occurred last evening.  I decided that a double batch of New York water bagels, which was considerably less than the advertised 8 pound capacity, would give me a good indication of how it handled a stiff (pun intended) challenge.  The dough is only 52% hydration.  I picked up some King Arthur bread flour, which is about as close as I can get to a high-gluten flour in nearby supermarkets.  The procedure calls for blending the flour and salt with the paddle attachment; no difficulty here.  Then one adds the water/malt/yeast blend (since I was using ADY) and mixes to combine, still using the paddle beater.  Here is where things began to unravel.  First, the mixer stalled when a mass of dough was trapped between the beater and the bowl wall with about 20% of the flour still loose in the bottom of the bowl.  I switched it off, extracted the beater from the dough, and manually worked the remaining flour into the dough.  That was a difficult task with a dough that stiff.  I returned the dough mass to the bowl, attached the spiral dough hook, and switched it back on to speed 2 for what was supposed to be 10 minutes of kneading.  After a minute or two of more stalling or nearly stalling, I switched it off and pulled about half of the dough out.  When I turned it back on with the remaining dough, it ran but very unevenly.  Every second or third rotation brought a thick mass of dough between the hook and the bowl wall, nearly inducing another stall.  There was enough power that the hook sheared through the dough eventually but it was not a pretty process.  The spiral hook performed fairly well.  There were only one or two instances of the dough getting balled up on it enough that no kneading was being performed.  Meanwhile, I was kneading the other half of the dough, sort of, manually.  This was an extremely stiff dough!  When the first half was done, I removed it and dropped the second half back in for another 3 minutes or so of machine kneading.  The first half was warm when I removed it from the mixer.  Although I did not measure the temperature, I would estimate it at perhaps 95F-100F.  At the end of the process, the hook and the transmission were quite warm to the touch, perhaps 110F to 115F.  The motor area was just barely warm.  

Some may say that the above experience counts as an indictment against the mixer.  I'm not so sure.  True, I won't use it for making bagels in the future.  That doesn't necessarily equate as a failure, though.  To repeat myself, this was an extremely stiff dough.  I can't say how an Ankarsrum or Bosch or Haussler would have handled things, since I don't possess any of those machines.  You can take that at face value, or as a hint/challenge.  I do know that the dough was very difficult to handle with manual kneading, so it does not surprise me that the machine struggled with it.  I was pleasantly surprised that it did not try to walk away from its initial position; instead, it stayed put in spite of the eccentric mixing loads.

What this has made clear to me is that the machine is ruggedly built and quite powerful.  There's nothing else that I bake on a regular basis which would give it any problems.  The grain mill attachment will have to be trotted out and used in the not too distant future but I do not expect any difficulties with it.  Given it's versatility for handling other things besides bread, it appears to me that the KSM7990 is everything that I need (and about 98% of what I want) in a mixer for household use.  And I acknowledge that, like many TFLers, I'm something of an outlier when talking about "household use".  So, thank you Joe, for bringing this particular mixer deal to my attention.

Since bagel dough has been very much in the middle of this discussion, some of you probably want to know how the bagels turned out.  After their overnight slumber in the refrigerator, followed by this morning's boiling and baking, they looked like this:

Six were left plain, six were topped with poppy seeds, six were topped with sesame seeds, and six were topped with wheat germ.  Fortunately, the less than stellar shaping did not damage their taste in any way.  The malt syrup in the boiling water gave them a nice sheen when baked.  The crust was thin and crisp, the interior was moist and firm, with just the right amount of chewiness.  Slathered with cream cheese, or honey butter, or white chocolate cinnamon peanut butter (I received a sample in a Hatchery tasting box), they were a delight.  My neighbors were pretty tickled to receive some still-warm bagels for their Saturday breakfasts, too.

Back around the first of March, I had a batch of a sourdough light wheat dough that languished in the refrigerator for a week after it was made during a class.  Not wanting to throw it away (there's that thriftiness thing, again) but not fully trusting that it was in the best condition, I opted to add more flour equal to the weight of the old dough plus enough water and salt to maintain the original formula's proportions.  So, pate fermentee used as the leavening agent, if you will.  Or one whopping big levain, if you won't.  Despite the large proportion of prefermented flour, the bulk and final fermentations were, um, leisurely.  The kitchen temperature was only in the 67F-69F range, so that was part of it.  I think the rest is that the yeast counts in the old dough were, as feared, rather low after the long wait in the refrigerator.  In any event, the finished bread had a lovely, mild sourdough tang and fragrance.  As is visible below, the final fermentation ought to have been allowed more time but I misjudged the readiness:

The crumb, which never did get photographed, had a fairly even distribution of small and medium-size alveoli.  That's fine by me, since most of it has been used for sandwiches.  It's moistness balanced nicely with the initially crisp, later chewy, crust.

Other than that, I haven't baked much since I'm working through a backlog of breads in the freezer.  Now I'll have to be patient and use up some more of the bread in the freezer before using my new toy again.


victoriamc's picture

I had some time in the kitchen and came up with this stuffed focaccia bread, it turned out pretty good.  Details can be found here


alfanso's picture

I've been a little lazy about posting this but here is the third and final installment of trying to satisfy my curiosity.  Both of my earlier postings of these tests can be found on my blog here. 

I’ve reached my own, albeit impure and unscientific (neither calipers nor micrometers were used), conclusions with a little further testing about the effect of cold proofing shaped baguettes rather than letting them prove at room temperature.  At least for me, I am convinced of the effects in two ways.  Firstly, the cold proofing provides what I would refer to as a false positive. And secondly, cold proofing can be a useful tool in the service of the time/temp realm - as long as one takes the first point into consideration.  

My early finding and initial conclusion was that the cold proofed shaped dough took no longer to prove than had it stayed on the counter, which seemed to make no sense.  What I mean by false positive is that as the dough cooled down in the refrigerator, it retarded slower, as should be expected.  And the dough also chilled back to the point that the reliable finger dent test was what produced the false positive.  As we can basically agree, an underproofed dough should spring back faster that a proofed dough.  But as the chilled baguettes sprang back in the “standard” amount of time that we expect for proofed dough, it seemed ready to score and bake.  But it wasn’t.  My belief is that the chilled dough acted as though it was ready, due to the delayed spring-back, but in reality it was just reacting to cold and the spring-back was also retarded and slower.  And that gave the impression that it was properly proofed.

My second point is that as long as one can keep the false positive issue in mind, the cold proofing can be used to control the time element, and delay the finished proving of the dough.  Thereby allowing freedom to schedule a bake.  For instance, if there is only one baking deck in your oven, but you have two decks worth of dough to bake, the cold proofing can allow your oven, deck and steaming apparatus to recover to its next baking cycle while keeping the dough from overproofing.

Fromartz levain baguettes – these two photos are from the cold proofed test.

Fromartz levain baguettes – these next two are from the room temperature proofed test.  It is fairly evident that these had better oven spring and an improved overall look to the crust vs. the cold proofed version.

Bouabsa IDY baguettes – these three are the results of cold proofing.  The third photo is when I decided to really investigate a cross section of the bread.  Based on the excellent pictures from Ciril Hitz, and provided on TFL by Maverick last fall, I would have to rank the baguette as underproofed.  
Here is that link:

This baguette usually get a great oven spring and a nice open crumb, but you can see that neither happened here.  Bouabsa baguettes almost always produce a better oven spring than these and are typically chubbier in appearance.

I certainly can’t say I’m sorry that I did this work.  Anything but that.  It helps me to understand the process better, and gives me a chance to spread my baking wings (ugh, not a pretty picture taken literally) a little more.  And hopefully someone reading this on TFL will have benefited from this experiment as well.


greedybread's picture


IMG_0503 (1024x768)

This beauty has been about 5 years in the making!

Dark, moist and so flavorsome.

Delicious with cheese and strong meats.

Gorgeous with soups and even better with salted butter and Rose’s Apricot conserve.

Full of big apricot chunks!

Fabulicious with hot meat on sandwiches…Don;t even get me started…

Plus being a rye, easier on those who don’t tolerate gluten well.


Tomorrow I am having a piece with a falafel, avocado, tomato and Egmont cheese!!

How Greedy is that?

This needs about 5-7 days at least for making the sour cultures.

I have had about 5 fails with this bread BUT do not give in, persevere!!

This was due to me trialling many types of rye flours and then not getting the coloring right.

I ended up leaving the sour over a week in the fridge!!

Gorgeous and sooooooo flavorsome!!

You are going to love this!!

IMG_0488 (1024x768)

We start making a sour which we will refresh daily for 3 days

We will use this sour in many recipes and it will form a base for future sour doughs.

70 g of Rye Flour.

55 ml of warm water.

Combine ingredients and mix to a stiff dough.

Place in a bowl, cover with gladwrap and leave 24 hours.

Mark a time on the top!

Serious, it helps…

Day 2,

 Add 70 g rye flour and 55 ml of warm water to existing mix and mix well.

You wont have seen any activity as yet but soon!

Day 3,

Throw out half the mix, it should be spongy underneath.

Add in 70 g rye flour and 55 g warm water.

Mix well, cover and leave fOR another 24 hours.

IMG_0490 (1024x768)

 Day 4: Begin making the bread.

Use the 1/2 the sour that you have made above.

Save the rest for another bread in the next few days or keep feeding it , using the same amounts above and discarding 1/2 every 3 days for another 9 days and then you will be able to store it in the fridge and feed it once a week to have a sour ready when you need it.

Add into 3/4 cup of Coarse rye meal (if you can get pumpernickel use it).

Add in 1/2 cup of warm water and mix well.

Cover and leave for 6 hours in a warm dark place.

IMG_0496 (1024x768)


After 6 hours, add into the sour , 1 &1/2 cups of warm water & 1 1/4 cups of coarse rye meal..

Mix well, leave covered for 5 hours until all soupy and bubbly and then refrigerate overnight….

See you tomorrow for Part two….

mr greedy

 Recipe is from one of my favourite books!!

INSIDE THE JEWISH BAKERY by Stanley Ginsberg & Norman Berg.


victoriamc's picture

I thought I would have a go at decorating my "everyday bread".  It was surprisingly easy, a cardboard cut out leaf stencil, egg wash and dusting with flour.  It worked out quite well.

dabrownman's picture

Lucy decided to go whole hog with this one claiming that she wanted to do a 100% sprouted whole grin bread just to see what it would taste like…. even  if it would too easily over ferment, over proof and become Frisbee in the end.  She is way more interested in taste than form or structure it seems.


She started digging around in her pantry to come up with the 9 grains used for this bread – 50 g each of: oat, spelt, buckwheat, Pima Club, Sonora White, rye, emmer and barley with 100 g of wheat.  How long can it be before she tries a 15 Grain, No More Than 30 Ingredient Challenge Bread using sprouted grains?


There was so much sprouted grain in this one, 500 g dry, that she had to use 2 sprouters to hold them all and 4 trays to dry then m in the dehydrator.  She soaked the grains for 4 hours and then sprouted them for and additional 24 hours.  She fried them at 105 F for 4 hours. When dry, the sprouted berries and grouts weighed 510 g. 


The rye starter was refreshed last week and the final feeding included some white flour.  Normally it would be 100% whole rye but this batch has 10% KA bread four in it, so technically there is probably 1 g of white flour in the final levain and total flour mix.


We did our usual 3 stage levain build and it doubled at the 6 hour mark during the 2nd feeding and again at the 10 hour mark after the 3rd feeding.  We then refrigerated the levain for 12 hours.  We fed the 33.4% extraction sprouted hard bits to the levain per our usual to get them wet the longest with the final levain being 14.15% of the total flour pre-fermented..


We upped the baked scald to 30 g of 33.4% extraction sprouted grain with 5 g each of red and white malt making the dry portion 40 g total.  Since this loaf was 100% whole sprouted grain, we upped the liquid portion of the baked scald to 80 g of water making the total 120 g.


The bake for the scald was 2 hours at 140 F and it was stirred every 30 minutes with the water topped up at the end so it weighed when it went into the autolyse.  We did a 2 hour autolyse of the baked scald, dough flour and dough water with the salt sprinkled on top while the levain was warming up on the counter.


Once he levain hit the mix we did 6 sets of slap and folds with the first 3 sets of 8, 1 and 1 minute and the last 3 sets of 4 slaps and folds each.  The walnuts and the sage went in on the first set of 4 slap and folds


All slap and fold sets were done on 20 minute intervals.  After a 20 minute rest, we pre-shaped and the shaped the dough into a boule, placed it into a rice floured basket seam side up, bagged it and placed it in the fridge for a 12 hour retard.


The dough proofed well in the fridge so when we took it out of the fridge to warm up the next morning, we allowed 1 hour before firing up BO Betsy to 500 F with the combo cooker inside.


When the oven beeped it was ready, we un-molded the dough onto parchment on a peel, slashed it and dropped it in the hot DO which was covered and immediately loaded into the oven for 20 minutes of steam at 450 F.


Once the lid came off we turned the oven down to 425 F convection and continued baking another 5 minutes when we took it out of combo cooker to finish baking on the bottom stone.  When the bread read 208 F, we turned the oven off and left the bread on the stone till it read 210 F.


Tuscan Chicken.

The bread did not spring or bloom much but it did blister a bit under steam.  It did brown well when the steam came out.   It looked just OK on the outside but we will have to wait on the inside until after lunch.


 Slow roasted beef taco.

I’m not sure why the upward oomph was missing under steam…… other than that it is pretty easy to over proof 100% sprouted grain bread and many of the grains used aren’t known for their gluten content.  In any event, it has been a while since we have baked a heavy Frisbee.  This bread needs to be baked in a pan like a 100% rye bread.  it acts just like it and the moisture needs at least 24 hours to redistribute itself. before cutting  it made killer toast.  The crumb was not as open as it should have been but it was soft and very moist..  The taste was deep, complex, intense and twice as tasty as a 50% sprouted multigrain bread..  


SD Levain Build

Build 1

Build 2

 Build 3



8 Week Retarded Rye Sour Starter






33.4% % Extraction Sprouted 9 Grain
























Levain Totals






33.4% % Extraction Sprouted 9 Grain












Levain Hydration






Levain % of Total Flour












Dough Flour






66.6% Extraction Sprouted 9 Grain






33.4% Extraction Sprouted 9 Grain






Total Dough Flour






























Dough Hydration






Total Flour w/ Starter


















Hydration with Starter






Total Weight






% Whole Sprouted Grain


















The dry scald / Bake is 40 g: 30 g 33.4% extraction sprouted 9 grain, sprouted

flour, 5 g each of red and white malts and 80 g of water - 130 g total - 9.43% of

the total sprouted flour












Whole 9 grain sprouted flour is 50 g each: emmer, barley, spelt, rye.,


Pima Club, Sonora White, buckwheat and oat with 100g of wheat









2 T of fresh Purple Sage was included












Hydration with baked scald is







 And don't forget that salad


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