The Fresh Loaf

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jennyloh's picture


I'd say this looks more like bagels.  The previous ones were a little too small.  4 oz are the right size.  I also used a homemade malt powder,  tried to sprout my own with wheat berries.  Soaked for 3-4 days.  There was a little white sprout, but somehow didn't like the ones in Dan Lepard's book on The Homemade Loaf.  But I went ahead to dry and grind it then.  I added in this ingredient, but still without malt syrup,  I substituted with brown sugar.  The colouring looks fine I guess.

The puff was much better, the taste was chewy and there's a tinge of sweetness - could it be the malt powder?  I wonder. Perhaps.  

But my 2nd batch that went in didn't puff as much,  see bottom left picture,  the comparison,  the one on the right is the 2nd batch,  I suspect its the ice cold water,  most melted after the 1st batch.

More details here: click here.  

SydneyGirl's picture

Last night I made Reinhart's whole grain multi-grain struan, with home milled wheat flour and a mix of uncooked seeds.

It went OK, but I'm wondering whether the texture is right or whether it was affected by the fact that I replaced about 75-100g of the wheat flour with rye but added a bit of vital wheat gluten. The bread is lovely and soft, but just a little on the cakey side.  Probably not enough kneading - also I should have kneaded by hand rather than machine, given all the gluten-cutting seeds. While I let it rise for a little bit after kneading, i then left it in the fridge for another day, because it was too late to bake. 

As I was making the final dough, I was a bit alarmed at the amount of sweetener, in my case honey, which the recipe requires. I reduced it a little (to about 40g from 56 g) but, for my taste, the bread is still too sweet. Also, I do miss the sourdough taste in this bread. 

I baked it in an oven with a pan just on top, as the oven gets very very hot on top, which left it rather pale on top. So removed the pan for last 10 minutes and unfortunately left the kitchen during that time, so burned the top. Now it looks burnt, but the taste is actually fine: nice and crisp crust, very soft inside. I think it might just convince a non-wholemeal eater. 

Multi-grain struan

La masa's picture
La masa

Bread can be so beautiful...

I know this is not the perfect bread, and quoting Hamelman, "If the holes are big enough to hide a mouse, your shaping skills need some attention", but I love my bread anyway.

Doc Tracy's picture
Doc Tracy

Ok, so I redeemed myself. After my soupy batch of about 20lbs of cinnamon oatmeal raisin dough was put to sleep in the fridge to figure out how to best go about dealing with it another day, I pulled out the soaker/starter for my volkornbrot. Threw them together with some flour and water. This is the first time making this. Also the first time working with my fresh ground flour.  Mini and I had discussed the idea this afternoon, AFTER I had already started soaking my quantity of flax seeds and rye chops. I fed the rye starter rye meal the night before. This would be called a WAG in Army or engineering terms.

So, added some flour and a bit of water until things looked the right consistency. Put the dough in the pullman pan. Boy, it felt a lot heavier than that extra 100grams of flax seed should have caused it to be.

Maybe I need a new set of scales?

Not sure if the rye meal caused my starter to go crazy or if it's the warmer temps in the cabinet of the RV but things went to rising like they were on steroids. Of course, I had done all of this at oh, 8PM the night before working, with plans to bake in the morning. I had planned to ferment for the full 8 hours like I usually do. At 11pm I could see this wasn't a good idea as it was hitting the top of the Pullman pan.

Now what? Well, not many options with rye, are there. So, I did what I do best. Flew with it. I started the oven at 250 degrees, thinking about the Horst Black Bread story. I can do this. So, I put the bread in the oven at 250 from 11 until 5am. 7 entire hours! I woke up to the heavenly smell of 100% rye baking.

I have to say, this rye was cut about 1 hour after getting out of the oven. I simply could not wait the proper 24 hours until cool. Sorry JH! And, is it every good! I think I like volkornbrot even better than my daily rye!

Spices this time were caraway, fennel and ground coriander, 1 tbsp of each for a large loaf of volkornbrot.

tananaBrian's picture

...or what I was building rather than baking last weekend:



Next come the roof joists ...then the walls.  The result will be a 14' by 12' combination greenhouse and garden shed!




breadbakingbassplayer's picture

Hey All,

Just wanted to share with you 3 boules from tonights bake.  It's a sort of whatever flour I had left recipe.  I will post a crumbshot tomorrow.  Enjoy!




100g AP

50g SD starter at 60% hydr.

50g Water

Final Dough:

374g AP

314g WW

468g Water

14g Kosher Salt

200g Levain

1/4 tsp ADY

1371g Total Dough Yield


8:45am - Mix Levain

7:25pm - Mix final dough, cover, autolyse for 30 minutes.

8:00pm - Knead 1 minute using wet hands in mixing bowl without adding any extra flour, cover let rest.

8:30pm - Knead 1 minute, cover, let rest.

9:40pm - Divide into 3 equal parts, shape into boules, proof in lightly floured linen lined bannetons.  Arrange baking stones and steam tray in oven and preheat to 500F with convection.

10:30pm - Turn out boules onto peel, slash as desired, place in oven directly on stone.  When last loaf is in, add 1 cup water to steam tray, close.  Bake at 450F no convection for 10 minutes.  Rotate, bake for 30 more minutes.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting and eating.


Doc Tracy's picture
Doc Tracy

Some days you should just go back to bed and start over. I'm in the process of trying to make Hamelman's cinnamon oatmeal raisin bread (modified with sourdough starter). While building the final  dough I noted that the water on the scale seemed to be an enormous amount. So much so that I even grabbed another container, re-tared the scale and reweighed it. No, it seems to weigh out fine.

Final dough ends up looking like thin pancake batter. About 3kgs of it!! I'm not sure what I did wrong, not enough flour or too much water but I've been slowly adding more flour for that past hour. I'm wondering if my scale locked up or something? This is going to be one enormous batch of dough!

I'm keeping my fingers crossed that I can work this out. Would have to happen on a recipe that is more complicated than flour, water and salt, wouldn't it? Now I'm wondering how much I should up the raisins and cinnamon, if I should add more oil/honey.

At least the fresh ground whole wheat flour (first time using the grinder) looks and smells wonderful. Can't wait to try it. Hope I haven't totally mucked it up.

Truffles's picture

In order to participate in the Hamelman Challenge I have started this blog (I hope). U[ until today I was registered on TFL as caviar but today when I entered my user name and password I received the message  that it was not recognized. After several years as caviar with content still appearing here on content. Oh well I am now Truffles. I don't know what that will do to my user name of caviar on the Bread Challenge. I will try to change that so there can be no more no recognitions. Sorry to go on so long. I hope to post results for poolish baguettes and biga baguettes soon.  Herb

benderunit's picture

I thought this cartoon would be appropriate for The Fresh Loaf. We got: Whole Wheat, Kaiser, French Bread, Challah, Rye Bread, Sourdough, Pumpernickel, Pita!  And that's how we roll with the ROLL CALL!

breadbakingbassplayer's picture

Hey All,

Just wanted to share with you my bake from last night.  I made this bread using white corn flour, freshly milled jasmine brown rice, and millet.  I may have overhydrated, but I think it turned out nicely.  Enjoy!



700g AP

100g Jasmine Brown Rice (freshly milled)

100g Millet (freshly milled)

100g White Corn Flour

188g SD starter @ 60% hydr

700g Water

20g Kosher Salt

1/2 tsp ADY

1900g Total Dough Yield



6:35pm - Mix all ingredients in large mixing bowl well, cover and let rest for 25 mins.

7:00pm - Knead for 30 seconds using wet hands and french fold kneading method in mixing bowl ala Richard Bertinet.  Cover let rest.

7:30pm - Turn dough.

8:00pm - Turn dough.

9:25p - Divide and shape into 2 boules.  Just do 2 letter folds, place in floured linen lined banneton and let proof for 1 hr.  Arrange baking stones on 2 levels along with steam pan.  Preheat to 500F.

10:00 - Turn dough out onto floured peel, place in oven directly on stone.  When all loaves are in, place 1 1/2 cups water in steam pan, close door.  Bake 15 mins at 450F with steam.  Rotate between stones, bake for 30 minutes at 425F.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting.


Submitted to Yeastspotting on 5/6/10


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