The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Annamarie7's picture

Hello everyone.  Have been baking breads for 59 years and still learning.  Found this blog today while looking for a way to salvage an old dough bowl I purchased at a yard sale some years ago.  The bowl developed a crack and I'm hoping to save it as I love old items.  Have two old rolling pins.  One was given to me 59 years ago when an elderly lady was breaking up home and she asked if I could use it.  Yep!  Have use it exclusively all these years and it's like brand new.  Rescued another similar one from a yard sale.  Was wondering if dough can be raised in an old crock as I have several of those.  I have made fermented cabbage(sauerkraut).  Just love making bread though and have made gluten free bread as well.  So happy to have found you.

Elsie_iu's picture

No formula really worth posting so I’ll just be sharing some recent food photos today.


30% sprouted spelt 20% durum 50% Red Fife wheat


10% each purple rice, sprouted spelt & sprouted rye ciabatta


Sweet & spicy shrimps and soft scrambled eggs with rava upma


Korean rice rolls with baby herrings


Pressure cooked rutabaga lamb shank stew


Chinese sausage & brussel sprouts risotto with baked grouper. Sounds weird but it's good


Farfalle with sugar snap peas in porcini mushroom cream sauce, and seared chicken thigh


Rutabaga biryani with egg drop mushroom curry


Vietnamese Pho (oxtail broth and all the fixings), peanut butter coconut curry with coconut toast, brussel sprouts and green beans in XO sauce, and sweet and sour salad (peppers, daikon radishes, cucumbers and fried shallots)


50% kamut egg yolk bread


Happy eating :)


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

Day 1: 08/07/2019

10:00 A,M. Eastern Daylight Saving Time (GMT -4)

  1. I decided on the dried fruit I will be using. I had some dried dates on hand and I picked up a package of one ingredient, organically grown raisins. 
  2. using 120 Degree F. domestic hot water and a new sponge I washed the containers.
  3. The containers are left to air dry.

rgreenberg2000's picture

I decided that I wanted to change things up a bit this week, after falling into a rut making the same bread every week for a while.  Looking back through some of my favorite breads from the past, I decided that I would bake a rye sourdough with a nod to PiP's 40% rye.


343g AP

254g Dark Rye (Bob's Red Mill)

38g WW (fresh milled, hard red spring)

120g mature levain (100% hydration, fed WW flour)

385g Water

13g Salt

I used my typical process for this bread.  Mix all but the salt until incorporated, then rest for 30 minutes.  Add salt, use pinch method to incorporate, slap/fold about 30x, rest 30 minutes.  Gentle stretch folds about 20x, rest 30 minutes.  Four gentle folds, rest 90 minutes.  Four gentle folds to help release the dough from the container, then pre-shape and rest for 15 minutes.  Final shaping (batard in this case), proof in a banneton for 75 minutes, then into the fridge for about 4 hours. (NOTE: all "resting" done at RT since it was pretty warm.)

Bake covered at 475F for 15 minutes, then uncovered for 20 minutes.

I was very happy with how this turned out, and I think my dough handling skills are getting better......I remember this same bread at same hydration really being a major pain the first time I made it! :)

Fresh out of the oven:

Crumb shot:

Kicking myself for not making some pastrami...... :)


ifs201's picture

After an epic failure Saturday (I decided to create my own porridge sourdough recipe and it was pancake batter), I decided to try the Sarah Owens recipe for Seeded Turmeric and Leek Sourdough from her book Sourdough. I made some slight modifications. I did 1.5x the recipe since her loaves are on the small side. 

The recipe was 75% hydration, but closer to 80% including the olive oil used to sauté the leeks. I sautéed 275g of leeks with 1tsp turmeric and black pepper. Once browned, I took off heat and added 20g poppy seeds, 30g flax, and 1 diced shallot. The add-ins were incorporated in the 2nd set of mixing. I really focused on improving my shaping method this time and also used an oiled bowl for the bulk since I felt I was tearing the gluten removing the dough from my 6qt Cambro container. One of my scores was awesome and the other one not so much. The crumb was pretty standard for me, but trying not to worry too much about a fairly closed crumb and instead focus on how moist ant tasty it is! 




Whole wheat19%
Rye 3%
Bread flour 78%


Day 19ambuild levain 
 4pmMix water, levain, and flour (autolyse) 
 4:45pmadd salt and extra 20g water 
  Trevor Wilson mixing method 5min, 15 wait, 5min 
 5:30pmStretch and folds every 30 minutes 
 8:00 PMPreshape, shape, fridge 
Day 26:00 PMBake 




julie99nl's picture

I started this at the same as my post with  champlain leavened with yeast water, but this one fermented as expected.

Using Hamelmans swiss farmhouse as a recipe building starting point, I used 10% yeast water to start my levain.

For 4 dough balls of 230 grams for a total of 920 grams

Build 1 :

81 grams 5 stagione tipo 00

51 grams apple yeast water

Fermented for about 6 hours at RT where it tripled in size and had a nice dome

Build 2 :

120 grams 5 stagione tipo 00

76 grams regular water

137 first build


Fermented overnight for about 10 hours at RT where it more than tripled and had just peaked


Final dough:

308 grams 5 stagione tipo 00

217 grams water

10 grams salt

51 grams discard (for some extra flavor)

333 grams apple yeast water levain


Started with 1 hour autolyse but felt the dough needed a little more time so I could mix by hand. Ended up with a 2 hour autolyse.

I added the rest of the ingredients in one go to the autolyse dough. It was  a little strong so I had do some old fashioned elbow grease mixing and kneading, then gave it a 1 hour rest and then did one fold. Since it still felt strong and tight, I decided to leave it at 1 fold. I used a good glug of nice olive oil in my bulk container as a sort of double hydration/bassinage. Which the dough absorbed by the end of bulk. It really started to take off and at 3 hours had almost doubled so I decided to divide and shape.

After shaping it wasn't slowing down so after 15 minutes it went into the fridge at for about 26 hours. This afternoon at around 2 I took them out for dinner around 7. It was lovely and easy to stretch.

I'm not great with pizza, as I'm still trying to figure out the best settings in my oven. This is baked on a baking steel approximately 10 inches away from the top element. It started closer, but the dough rose so much it tore when I wanted to turn it.

I gave it a 1 minute par bake so I wouldn't have  a soggy bottom and then finished topping with tomato sauce, grilled mushrooms, onions, tomatos and chorizo and fresh mozzarella and a little pecorino romano.





julie99nl's picture

I thought this would be a good bread to test out my yeast water. Problem is, I weighed and mixed it while a crisis was unfolding and I must have weighed my water wrong. The dough was a sloppy mess and fermented so fast I didn't think I could do anything with it. I threw it into the fridge to try and reign in the out of control fermenting going on. It was 2 hours in bulk and already very proofy and I had only done 1 fold and it was just spiraling out of control. In the fridge after 1 hour it was still growing and growing, so I decided to just throw in the towel and shape and bake.

I didn't even take photos during the process because it was just a crazy mess. This bread normally ferments 5-6 hours for me. This is how it turned out with 3 hours total bulk.

It actually didn't turn out that bad, and it was delicious with a very slightly sweet scent. I'm making it again tomorrow with more care to my weighing..


Hotbake's picture

A-Lot-Of-Teff... 40% teff, 20% wholewheat, 40% bread flour

My old bakes were 20/20/60.

Crumb is a lot denser this time, which is fine and expected, I like dense bread too. But shaping was a nightmare and the flavor didn't really change that much. Conclusion:20% teff is ideal, 40% is not worth the trade off of bloom and especially VERY difficult shaping.

Original recipe ratio:(dough)
270g bf
90g teff
90g whole wheat
360g water, plus extra for salt IF needed

Bread in the photos ratio:
180g bf
180g teff
90g whole wheat ,same amount of water 

80g chopped dates
40g chopped pistachios
zest of 1 orange

Prepare dough for room temp long autolyse
For the quick levain: Take 40g of the dough and feed it to 40g of starter (my starter is 10%hydration ww), put it something warm, it'll be ready in 3 hours.

Add 9g salt and mix> 30mins
Do 3 more 30min folds, fold all add ins@ 2nd set
and 2 more 45 min folds
Let rest 1hr 15 min untouched
Shape and retard 12-18 hours

Alternatively, you can put the dough in the fridge right after finishing all the 30mins folds.
Retard for 12-18 hours, preshape and rest for 30 mins, shape and warm proof for about 1.5 to 2hrs before baking, result will be the same

Bake@ 500f 20mins covered
450f 25-30 mins uncovered 

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

By: The Roadside Pie King The original plan called for candied ginger and candied rosemary. Well don't you know I brought basil by mistake? I decided to go with the flow. Please mind your eye on photos one through three, candied basil. The next step called for pealing the fresh, frozen at the peak of flavor peaches. The skins were to be discarded however they smelled so darn good I decided to pulverize them with the sugars. The still partially frozen peaches are de-stoned and sliced. By this time the candied basil has dried. The candied ginger and candied basil were combined, finely ground and set aside. The dry spices, chopped fresh basil, salt, extracts and the sugar/skin mixture were combined with the peaches. The bottom pastry was rolled out, placed into the 9" pan and the filling was added. The pie was set aside in the refrigerator. The top pastry was prepared and placed on the filled shell. The completed pie is set to chill in the refrigerator. The oven is pre-heated. Just before baking, the top of the pie is painted with egg white, and the candied ginger/basil mixture is sprinkled on top. The pie is baked till golden, (60 minutes)







 food and indoor





 plant, indoor and food

No photo description available.


 food and indoor




Danni3ll3's picture

This was a change from my usual routine as I made only one batch of dough! It’s a long weekend and I got orders for only 2 loaves. This turned out to be a good thing since my daughter ran her trial half marathon and I biked behind her to keep her company. Some celebrating and having to go back to the starting point ate up more time than planned as did a side trip to the Farmers Market. Therefore bread making was quite delayed. Making one batch was a nice change. 

This week’s bread is Einkorn with barley porridge. I thought that barley would go nicely with the Einkorn and it turns out that both were grown in Ancient Egypt so that’s how I came up with the name. 😊



Makes 3 loaves



75 g barley flakes

150 g water 



675 g strong bakers unbleached flour

300 g high extraction Einkorn flour (315 g Einkorn berries)

575 g filtered water + 50 g 

22 g salt

30 g yogurt 

250 g levain (procedure in recipe) 


The afternoon before:

  1. Mill the Einkorn berries for the main dough and sift to obtain the needed amount of high extraction flour. Place the required amount in a tub. Save the bran for dusting the bannetons. Reserve any leftover high extraction flour for feeding the Levain in the evening and the next day. I had very little left over. 
  2. Add the unbleached flour to the tub. Cover and reserve. 
  3. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g whole grain flour (whatever you have on hand). Let rise in a warm place. 

The night before:

  1. Add the water to the barley flakes and cook on low until quite thick and all the water has been absorbed. I ended up with 221 g of porridge. Cover and put into the fridge for the night. This can be done in the morning if you wish.
  2. Before going to bed, feed the levain 36 g of water and 36 g whole grain flour. Let that rest in a warm spot overnight.

Dough Making day:

  1. The next day, feed the levain 72 g of filtered water and 72 g of AP flour and let rise 3-4 hours in a warm spot. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. Mine doubled in 3 hours. 
  2. One hour after feeding the levain, put the filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes and makes a very stiff dough. Cover and autolyse for 2 -3 hours at room temperature (73F). Because the levain matured so quickly, I only autolysed for 2 hours. 
  3. At the same time, remove the porridge from the fridge and let it warm up to room temperature.
  4. Once the levain is ready, add the salt, the yogurt, and the levain to the dough. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 4 minutes. I reduced the mixing time because I read that Einkorn doesn’t like to be over mixed. 
  5. Add the porridge and extra water, and mix for another minute or two until well distributed.
  6. Remove dough from bowl and place in a lightly oiled covered tub. Let rest in a warm spot to begin bulk fermentation.
  7. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds at 45 minute intervals, and then let the dough rise about 30 %. It should have irregular bubbles visible through the sides of the container and  bubbles on top as well. This was one hour after the last fold for this particular dough. 
  8. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~715 g. Round out the portions into rounds with a dough scraper and let it rest 30 minutes on the counter. 
  9. Do a final shape by 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 or big bubbles. 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 as tight boule as you can.
  10. Sprinkle some Einkorn bran and barley flakes in the bannetons. If your bannetons are not well seasoned, sprinkle rice flour first, then the bran and the barley. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. My total proof time was 12 hours. 

Baking Day

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour. 
  2. 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 but quickly place the dough seam side up inside. 
  3. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

I got really good oven spring. The boules might have been slightly underproofed, which I suspected might happen since I only had three loaves in the fridge rather than 12, and that would cause the 3 to cool down more quickly. A bit more of counter time before retarding might be a good idea. 


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