The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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SylviaH's picture

 P.R. new book 'artisan breads every day' just arrived and I have 3 lbs. of wild rice and plenty of organic dried onions.  So what better reason to bake this bread.  I added a little extra hydration for the dried onions and changed only one ingredient ..the salt I used is Italian sea salt and summer truffle.  The aroma from this bread was intoxicating as was the flavor.  I over proofed the batards but they baked up without deflating.  I froze some extra wild rice so it will be ready for my next batch of maybe some rolls, they would be delicious with Thanksgiving dinner!  The recipe was very easy to make and I retarded the bulk dough for a little more than 24hrs. though it will keep longer.  Recipes like these that are bulk retarded make my wood fired oven baking so much easier.  Timing bread and oven to ready at the same becomes so much easier.  These batards were not baked in the wfo. 






hansjoakim's picture

Everyone's got a little Holden Caulfield in them, I presume?

I thought I should put up some of the recent loaves I've baked, and first are two 40% rye boules that are loosely based on Hamelman's flaxseed rye with old bread soaker. David, Eric and myself loved the original recipe, and David put up a detailed breakdown of it on his blog (by the way, reading through David's blog entry again, I believe that the blog entry should list fresh yeast, not instant). This time, I wanted to combine the complex flavour of the stale bread soaker and acidity of the sourdough with something sweet. I have a hopeless, irrepairable sweet tooth, so that's why!

The sweetness I had in mind was something along the lines of the classic Borodinsky rye. I've made some Borodinskies before, and I've found a combination of coriander seeds, honey and barley malt extract to be truly divine. So, I started with Hamelman's recipe for the flaxseed rye, and a) omitted the flax altogether, and b) reduced the overall hydration to 70%. Then, c) added 1% coarsely crushed coriander seeds, and d) 3% honey and 3% barley malt extract. I also omitted the (optional) seed coating mentioned in Hamelman's formula.

I shaped two 1kg boules, and let one proof as usual in a brotform, and let the other proof seam side down. Due to honey and barley malt extract, I watched the dough carefully during final proof, and found that 45 - 50 mins. was sufficient for my dough. I also found that the crust quickly gained colour during the bake (also due to honey and the malt extract), so I reduced the temperature a bit quicker than usual. I ended up with 250dC the first 10 mins. (with steam) and then gradually lowered the temperature towards 205dC for 35 mins. more. Total baking time approx. 45 mins. I wanted a dark, thick crust, a deep, nutty brown colour, that will enhance the overall aroma of the loaves. So if you want to try it, don't shy away from giving it a full bake, but do watch it. You want nutty brown, not charcoal black :)

40 percent rye

40 percent rye

A friend of mine requested a Vollkornbrot, so I baked him the one from "Bread", shown on below on the right. No crumb shot unfortunately... but he said it satisfied his Vollkorn cravings, so I take that as a good sign. Below on the left is Hamelman's sourdough rye with raisins and walnuts. Sweet tooth again, I know...

Sourdough rye with raisins and walnuts

I shaped it as a "viverais": This shape is shown in Suas' ABAP, and on p. 13 in this .pdf. You shape it into a batard and (yes, this step had me hesitating a few seconds - mangling that pretty batard...) divide it in seven pieces by cutting two X's in the dough. Pretty harsh treatment, I agree, but the loaf did recover some during final proof, and the separated pieces baked together nicely in the oven. It produced an appealing, rustic look, I think!

PS: A slice of this is a perfect match for goat cheese.

Sourdough rye with raisins and walnuts

SumisuYoshi's picture


I've never been a big fan of bagels, which is part of why I skipped this recipe at first, but I know a lot of people who like them so I finally decided the time was right. First step of the recipe is easy, making a sponge, just water, flour and yeast left to expand for a few hours.

Bagel Ingredients (for sponge)

Mixed Sponge

Bagel Sponge

Once the sponge is ready, time to (attempt) to mix in the rest of the flour, the yeast, and malt powder. I say try, because bagel dough is really low hydration so I ended up needing to add a fair portion of the flour during the kneading. There was just no point in adding more to the dough while it was still in the bowl. And boy did it require a lot of kneading...

Flour, Salt, Malt Powder

Once kneaded I let the dough rest for a bit and started dividing it into roughly equal balls. Followed by a bit more resting, and shaping into bagels (I used the thumb punch shaping method shown in the book, it worked really well). Then the shaped bagels took a trip to the fridge for retardation overnight.

Divided Bagel Dough

Preshaped Bagels

Shaped Bagels

I wasn't really sure of the taste in bagels of the people I was making these for, so I stuck with plain, poppy seed, sesame seed and cinnamon raisin (trying to make 1/4 of the dough cinnamon raisin after the dough is already mixed is VERY tricky, I do not recommend it, but it was the only way I could see to easily divide it so). The boiling process before topping the bagels was easy, a little bit of baking soda and malt powder added to the water (they really make it foam up!) and away they went. I didn't notice I had no cornmeal or semolina left before I started, and the semolina flour worked less than perfectly when placing the boiled bagels back on the sheet pan, which definitely reminded me to pick up cornmeal the next time I was at the store.

Boiled and Topped

I followed the suggestion in the book to top the cinnamon raisin bagels with brushed on butter and a cinnamon sugar topping, looked delicious! As did the rest of the bagels. Note, I say looked, I made this first batch to take in to people at school and since I only made the single batch of 12 I didn't actually get to try any(I did the next time I made them though)! One thing I was surprised by during the baking process was the blast of steam/water vapor when you open the oven to turn them around, I'm not sure if it is because of all the water in the crust from the boiling or the baking soda... But when I opened the oven to turn them around it felt like some sort of chemical weapon assault! Never experienced that when baking bread before.

Cinnamon Raisin Bagels

Plain Bagels

Sesame Seed Bagel

Poppy Seed Bagel

Sliced Bagel

Another post submitted to YeastSpotting , having that available to submit posts to really keeps me inspired to bake, and I love seeing what other people have made each week, thanks so much Susan! Bread Baker's Apprentice Challenge

xaipete's picture

Hi to everybody. I've missed not being on this forum over the past few months. My husband was diagnosed with early Parkinson's disease mid-August and that really threw us for a loop. I've had MS for 40 years and although I am very active and strong in many ways, I can't walk very fast any more. Anyway, we've had to make a lot of decisions about whether to stay where we are or move, plan for the future, get educated on his disease, etc. I just felt too distracted to continue participating.

Plus I think I literally wore my oven out testing for PR's new book. I finally got a new oven installed last month.

Anyway, we're over the shock and awe of our situation now, and I have an oven again, so I'm looking forward to participating again in this forum.

I haven't made any bread since mid-August. I hope my SD starter can be revived.


yozzause's picture

Recently there have been some postings about wine bread with some interesting colours coming from the inclusion of red wine. And who could forget Shiao-Pings Praline Almond bread. 

Well i decided to have a go with the inclusion of Beetroot on 2 counts first it makes an excellent  BEETROOT & CHOCOLATE pudding which is a lovely and moist. The 2nd being the vivid colour.

The duty chef was keen to give the idea a run so we produced dinner rolls for the evening restaurant crowd

The dinner rolls are pictured above and show a vivid outside colour but the inside was an orange tint which interested me some what.

I decided to make a Beetroot sour dough, i have been maintaining a sour dough culture here at the college for over 6 months now so it was a good reason to try it at home as i had beetroots left over.

The total flour was 500g, 400 being white and 100 wholemeal (ran out of white)

over night ferment featured 250g of the flour  100g of grated beetroot and and all the water 250ml and 50g of the sour dough starter , i kept this low as i wanted it to take the night to ferment.

I started it at 5.00pm see the pretty mix in the bowl, 12 hours later 5.00am i made up my dough adding the other 250g flour and 10g salt and 50g of oil and made a dough on the bench by hand.

The dough came to work and bulk fermented till about 9.30am  when i added 100g of pistacchios and divided and handed up into 2 boules .

1 of my colleagues took a pic with his mobile phone (hence poor quality) but what a lovelly colour!

After a further 3 hours i turned the boules  out onto a sheet and baked in the deck oven. The crust colour had changed somewhat  and lo an behold when i cut into the loaf, some one had pinched the colour or changed it just like a CHAMELEON.

My taste team all had some with only one person describing the sour as too much for their liking but i already knew that would be their viewpoint. but for me superb taste.

I would have like to have tried some as toast but alas with a large taste team it didn't see the next day. i wll be trying a larger batch soon. 

ehanner's picture

This is the first recipe I baked from my new copy of Dan Lepard's "The Handmade Loaf". The book is beautifully illustrated and has breads from all over Europe that are unique and well described. The official name of this bread doesn't do justice to the ingredients list. Lurking in the list are 100g of olives and olive oil that help make the dough smooth and delicious. I thought the final dough was a touch dry, so I added a couple Tablespoons additional water. In the end I might have added a little to much but it was quite a nice dough by the time I got to the stretch and fold part.  The method calls for final shaping on a baking sheet coated with oil. I used parchment with a small amount of oil rubbed in. Dan calls for semolina or corn meal to be sprinkled on the top. That gives the bread a nice texture on the surface.

I baked this at 420F for 30 minutes and then lowered the heat to 390F when I turned the loaf for color. It was browning nicely at that point. My finished bread is quite a bit darker than the one in the book and the profile isn't as flat as shown. I did dimple the top with my fingers just before loading but I was taking care not to deflate the dough. Still, you can see by the pre-bake image, it did spring nicely.

The flavor is delicious. I would say the predominate taste is from the olives but I can taste the Thyme in the background. The Thyme may improve with time if it lasts that long. This is a keeper and I know will be a hit with the family.

This is the second bread from Mr. Lepard I have baked that tastes unique and better than the ingredients would lead you to expect. I think I am going to enjoy exploring here.


audra36274's picture

If anyone remembers, I intended to make a Spooky Gingerbread House to go on top of a cake for our Halloween party. Well, I got carried away and it won't fit. Who cares, the kids like it. I know it shows up a little over the top in the photos, but in person it does not. Don't know why.... Oh well, Happy Halloween Ya'll!

breadinquito's picture

Hi to every reader of the site, I found out that I 'm member of the site from 33 weeks and, inspite of it, I never, really introduced myself: Paolo, born in Italy (near Torino) 44 years ago but living the last 21 years in Quito (Ecuador), married with a dentist, father of three good kids, I run a small hotel (our hotel) and started to bake bread about 6 or 7 years ago but during the last 2 years I just used  100% sourdough. In the keyword I mentioned passion and soul: to me, are the most important ingredients for baking and, most in general, for cooking, I speak italian, spanish french and english, so if someone need help, wellcome..I wanted to post a few photos of my breads but haven't a photobuket (or similar) account so I'll keep you waiting a bit longer...Any supporter of using chat-like programs (skype, for instance) for discussing or comments about the wonderful world of bread? Before getting boring, I wish a happy baking day to everyone. Hope to post again pretty soon and to give a link where you could see my loaves....Happy day. Paolo

jj1109's picture

It's been a while, but baking never stops. It's just finding time to post about it!

Here's a couple of loaves I made in the last few weeks.

First is my standard sourdough, which is 25% WW and 25% high protein flour. The crust is wonderfully crunchy and the crumb is tight and pillow soft.

(bit of a hole in the middle of the loaf, I was not paying attention whilst shaping the loaf!)

The second set of loaves are Reinhart's sandwich rye. These are 1250g loaves.


At some point I'd like to post my comparison of 0, 24, 48 and 72 hours cold fermentation. Interesting. But I am time poor at the moment.

This weekend I'm planning on some WW pita, seeded crackers and chocolate panettone (Susan from wildyeast). Looking forward to it :)

inlovewbread's picture

For this loaf I roughly followed Daniel Leader's "Quintessential French Sourdough" formula and added Kalamata olives and fresh rosemary from my garden. 

Very tasty, and even more so on the second day.


and crumb.



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