The Fresh Loaf

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songwritergirl's picture

This was my first legit attempt at homemade bread, a whole wheat oatmeal bread. The recipe is from Kim Boyce's "Good To The Grain" cookbook, and is made in one day, using active dry yeast, regular whole wheat flour, oatmeal and unbleached bread flour, and a very short 30-minute autolyse before kneading and proofing. It's a great beginner's recipe.

A short list of ingredients I used:

King Arthur Flours

Red Star Active Dry Yeast

turosdolci's picture

New England, the house filled with the aroma of apples, cinnamon and cake baking in the oven. This is a trip I look forward to every year.  This apple pie cake is fast and easy to make.


moldyclint's picture

Made a couple of loaves today that went over well with the Taiwanese in-laws, and that I am pretty happy with.  My usual whole wheat sourdough base, with ~30% added high gluten white flour, and about 1 1/2 cups of rye kernels (soaked overnight, then brought to a boil and then left to soak another few hours) and about 1 cup of flax seeds (soaked overnight), and ~1+% salt.  Probably about 9 cups flour total, plus the extra seeds, making a couple of large loaves.  My sourdough, which I have been keeping in the fridge 100% of the time since coming to Taiwan, hasn't yet developed much of a sour flavour (which is fine with everyone but me), but is working well to leaven my doughs. 

This time, I started with ~3 cups of starter, adding 3 cups of flour the night before and putting in the fridge.  After letting that warm up in the morning, I added the final 3 cups of flour, along with the rye and flax.  Bulk ferment for another 2 1/2 hours, split, stretch, fold, shape, and proof for about another 2 hours.  As you can see, precise measurements and replicability are not too high yet on my priority list.  Will likely try this one again and actually keep track of masses...


songwritergirl's picture

I'm new to the Fresh Loaf website, and a new student of home bread-baking. I want to chronicle my journey on this blog, and I'm definitely after that ultimate taste and texture in creating bread.  

These whole wheat ciabattas aren't my first attempts at baking bread, but they are my favorite flavors and textures so far. They're made with white whole wheat flour, (hard white wheat), using the recipe formula for Whole Wheat Focaccia from "Peter Reinhart's Whole Grain Breads:New techniques, Extraordinary Flavor."

The flavor and crust are excellent, although I was hoping for a little more open and airy crumb. I think next time I'll try using regular whole wheat, (hard red spring wheat), a better thermometer, and either a shorter or longer delayed fermentation in the fridge, depending on how the dough seems to be developing. Once I learn to create my own natural leaven, I may try that with this recipe too.

Here's short list of ingredients and tools that I use:

King Arthur Flours

baking stone

parchment paper

pizza peel

oven thermometer

I'm really enjoying this learning process, and eating the bread I bake is such an immediate and gratifying creative experience. I love the community that sharing food can create, and one of the things I love doing most is sharing an evening with great friends, food and conversation.

And great bread.


ronnie g's picture
ronnie g

Or was it 2 cups of starter, 1 cup filtered water and 1 cup of unbleached white bread flour?  I can't even remember.  That's why I've decided to make use of this blog; keep a track of everything I'm doing.  I left it to ferment overnight and in the morning it was frothy and spongy, but it didn't seem to have grown at all.  Is it supposed to?

Oh well, nothing like wandering around in the dark for some excitement!  I decided to go ahead and make bread with it.  I added the whole lot of sponge (about 3 1/4 cups) to my mixing bowl and added also two cups of white bread flour and two cups of wholemeal flour.  The dough was tacky but not sticky.  I kneaded it, rested, kneaded, rested a few times until it was nice and smooth and stretchy.  I put it in a nice cosy steam bath to rise (maybe too cosy?) which it did to easily double in three hours.

I tipped it out, divided it into two pieces, had absolutely no idea how to shape into boules, so just kneaded lightly into balls and placed onto a tray.  I put these back into the steam bath thinking that seeing as it had done so well the first time, it would be okay the second time.  I checked it in only thirty minutes, and it had taken off.  The tops had cracked wide open and they looked pretty ugly!  

(Oh here's another blunder I made and forgot to mention earlier.  I didn't add the salt in to the initial dough mix, but added it while I was kneading.  That probably didn't help did it?)

I looked closely.  It seemed wet (maybe from the steam bath?), not very stretchy and a bit flacid looking.  I decided I couldn't wreck it any more if I tried, so I kneaded it again and added some more flour until the stretch and vigour were back.  I mean.... what more could I do wrong?  Anyone reading this is probably laughing their heads off right now.

I didn't return the dough to the steam as it seemed warm enough, but I let it rise on it's own.  I forgot to time exactly how long that was as a friend and I were in my studio painting.  Woops!  Anyway, I thought it rose to about double, pre-heated the oven and chucked it in.  I put a cake tin with some ice cubes in the bottom of the oven and spritzed every ten minutes until it looked cooked; about 35 minutes.  There was no extra rise in the oven, the crumb consistency I describe as dense to heavy-cakey.  The taste is nice.  The crust is crunchy and shiny.  Some pluses, many minuses.


teketeke's picture

Today, I made several bread using TFLers fomula. All of them are delicious.

First, I made mutigrain (100% whole wheat flour used) using Franko's formula.  I decreased the water amount down to 9% compare to the original one.  I have make his original one at the first time  that was a failure that the crumb was really tight.  The flavor was great but the texture was dry. I was kneading too much...    Anyway I will challenge the original one when I get spelt flour because it is a great recipe!

I used a  half of oats and a half of wild rice for the soaker this time. I also added 5% sugar ( 10g molasses and 15g honey)  While I was baking this bread, I smelled nice aroma all over my kitchen. It was a quite  gift for me.    But I have a question.  What do you think about this crumb?  I am a very new to use 100% whole wheat or other grain flour.  

On second,  I made David's San Joaquin Sourdough, and  I made it shape into dragon tails that David posted how to make.    I understand why many TFLERS make this baguette. It is really good! 

It was difficult to get rid of excess flour on the surface so that I couldn't attach the tails onto the dough nicely. Should I brush off the flour using a brush?  

On third, Wally's rye bread. I posted my result on his blog already. I should not slice it until the day after tomorrow although I had a little concern about this bread...  In fact, I left this dough outside for 4 hours before baking ( the temperature was 70F or so) because I had to go out.( I didn't mention this story on his blog.)  Fortunately, the dough was not active enough from beginning. I shaped the dough in one hour although the dough was not risen enough.  I don't know why I did that though,  it was good in the end because the dough was still keeping the height when I came home. It may be overproofed... But The taste was awesome.    I was so happy to see the crumb and the taste so I wrapped this with linen and covered it with plastic bag until I eat it.

In the end, I made Floyd's Lasy broiche. I also posted it to his blog too.

My brioche must be dryer than his because the little kids was having so much fun to knead and shape too much so that the crumb was little dry.  I don't care about this at all. I just enjoyed to make this nice and easy brioche with the kids.


Thank you everybody!!




hmcinorganic's picture

I made my old standby yesterday and today, 123 sourdough.  The dough was very wet;  I must have either a >100% starter or I mismeasured.  I used only white flour, and I know that that sometimes leads to wetter doughs, but I've made 100% white before and it wasn't a problem.  It was extraordinarily hard to shape and work with.  I made a double batch;  4 loaves.  two rose in small bowls in the fridge overnight and two rose in loaf pans.  Not a lot of oven spring on the "boules" but the loaf pans gave more support and they turned out better.  Of course, they taste phenomenal.  I am very pleased with my sourdough.

No pix this time.  But wanted to post my loaf.  I will be giving one loaf away, and one is in the freezer for later.  (and of course, one is half gone already).

I am brining bread to a party on Friday so I need to start another batch.  

Challah Back's picture
Challah Back

I've been playing with bwraith's no-knead sourdough formula and tried to adjust it for the vagaries of October in Wisconsin.  I've landed on what seems to be a fine method (for October in Wisconsin).  


With apologies to bwraith, whose baker blog I've been stalking, here's the formula I used:


50 g 100% hydration starter

320 g water

450 g flour (roughly 10% rye, 45% each AP and Dakota Maid bread flour)

9 g salt


I mixed Thursday night and let it bulk ferment until Friday morning, probably about eight hours.  I stretched and folded twice before bed and once in the morning at no set interval.  After stretching and folding Friday morning I put it into the refrigerator.  Returning home after work (ten hours later) I took it out of the fridge, de-chilled, and formed into one boule and one (sort of) batard.  A boule-tard.  When I was about to pre-heat, my lovely missus suggested going out for dinner.  Back into the fridge it all went.  


Saturday morning, I preheated, slashed, and baked at about 500F on a pizza stone, under an upturned and preheated cast iron dutch oven.  That's it.  On a whim I grabbed a maple leaf for a try at stenciling.  That became the gift loaf.  The other was the workaday loaf that we're still enjoying.  The flavor is great: chewy crust, springy crumb, ever-so-slight tang.  Oven spring was out of control - - maybe more proofing time instead of just popping from the fridge into the oven?




ronnie g's picture
ronnie g

A couple of weeks ago I started on my journey to make sourdough bread.  Having been a home bread maker for nearly twenty years on and off, I thought (wrongly)... easy!   I AM such a funny girl!  The first lot of starter got thrown out after three days (it was probably fine, but any bubbles it might have had completely disappeared after I added tap water instead of filtered.)  Anyway, a new lot was started.  Just 50 grams white unbleached bread flour and 50 grams filtered water.  Long story short.... after five days I achieved a starter that doubled in size after the feeding routine.  I took it to seven days to make sure I had it going properly and also to develop the sour taste more fully.  It seems pretty sour to me, but fresh smelling like green apples.  Early on it had smelled like ripe bananas!

I did the sponge thing, (just for one loaf), proved it the first time and it rose nicely in a cosy covered bath of warm water in the laundry sink.  BUT!!!  When I left it to rise the second time before baking, it barely rose and baked like a little brick.  I DID mention that I have baked bread for 20 years, so I DO know how to bake regular bread.  (All by hand too I must say until recently when my KA took over the first initial mixing stage - I know I've gotten lazy!  Hey!  I'm a granny now, leave off!

So I tried a different recipe, this time trying to adapt my usual bread recipe that is a 70/30 mix of white and wholegrain.  Again the rise was not substantial even during the first proof.  I used two cups of starter and added as much flour as it would take.  Not as much as my usual.  Maybe I have to play this thing by ear...  During the second rise, (in tins) it seemed to take hours... I know it is supposed to be much longer than commercial yeast, but it rose about 1 1/2 times and then didn't move.  I decided to bake.  It actually sank during baking.  I was doing some spraying with water to get that nice crispy shiny crust.  The bread is tasty, but built like a brick!!!  I want bread like is pictured on this site!!!

So, I've done the sponge overnight.  I used 2 cups starter, 1 cup water, 1 cup white unbleached flour.  That doesn't seem right straight away.  It was a little frothy and bubbly in the morning,,,, spongey. : )




Challah Back's picture
Challah Back

Well . . . I'm new here.  Started baking about two years ago when I shaped some leftover pizza dough into a breadstick-sized baguette and never looked back.  Got into sourdough this past summer when a friend gave me a starter that had been given to her father, a dentist in Bend, Oregon, in lieu of payment for dental work, back in 1963.  Here are some English muffins the little guy helped raise.  Adapted from this formula at Wild Yeast, using white whole wheat flour.  I guess that doesn't really make it "adapted," huh?  Anyway, I'd been using a whole wheat starter and adjusting the formula to a 50-50 mix of bread and AP flour.  I like it better than the original, but the white whole wheat flour substitution is pretty sexy, too.


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