The Fresh Loaf

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holds99's picture

Here are some pictures of a batch of Hamelman's light rye that I made using a couple of dutch ovens simultaneously.  I did the entire mixing/kneading process by hand just to be able to get a good feel for the dough.  I doubled Hamelman's recipe and made 2 three pound loaves using 2 dutch ovens. We're talking "serious workout" by hand :-)  I also did a a couple of stretch and folds during bulk fermentation (20 minute intervals).  He calls for dividing the dough for a single batch into two 1 1/2 pound loaves but I decided, since I had doubled his recipe, I would bake 2 large 3 pound boules using 2 dutch ovens.  I used 2 large parchment lined skillets to proof the loaves under 2 large clear plastic bins (Walmart), then holding each end of the parchment I lifted each loaf into a preheated 500 deg. F. dutch oven (oven mittens highly recommended for this procedure), put on the lids on placed them into the oven and immediately lowered the oven temp. to 450 deg. F.  Baked them for 25 minutes, took off the lid and let them top brown for about 10-12 minutes.  Then shut off the oven and cracked the door for another five minutes before removing them from the oven.  At the end of the baking cycle the intermal temp. of the loaves was 205 deg. F.

I did not use carraway seeds in this interatation.  I wanted to compare Hamelman's light rye with Leader's Pierre Nury light rye to see the difference.  Hamelman's loaves turned out to be a very good without the carraway seeds.  But without the carraway seeds it didn't have the pronounced taste that you get with good Jewish rye, which the carraway seeds impart.  This recipe is slightly different from Leader's recipe, but very good.  I think Leader's Nury rye has a bit more flavor as a result of the process and the ovenight retardation in the fridge for 12-18 hours.  But overall they're both great recipes, only slightly different in taste and texture.  The Hamelman recipe is somewhat easier and quicker (uses a bit of yeast in the dough) but I still think it's near impossible to top the Nury rye.

Anyway, that's my experiment for the week. I recently bought a couple of bags of King Arthur whole grain with my last flour order, which have been sitting in the refrigerator waiting for some "action".  So, later this week I'm going to make some whole grain.  Haven't done the soaker thing yet but after seeing Eric Hanner's beautiful whole grain loaves he recently posted I'm anxious to try Mark Sinclair's recipe.

P.S. The memory stick on my camera filled up and I couldn't get a photo of the crumb (yeah, likely story) but it was nice and open. Not as nice and open, with large holes, as Leader's Nury rye but still a very nice crumb.

 Hamelman's light rye no. 1

Hamelman's light rye baked in a dutch oven: Hamelman's light rye no. 1


 Hamelman's light rye no. 2

Hamelman's light rye baked in a dutch oven: Hamelman's light rye no. 2

 Hamelman's light rye no. 3

Hamelman's light rye baked in a dutch oven: Hamelman's light rye no. 3

 Hamelman's light rye no. 4

Hamelman's light rye baked in a dutch oven: Hamelman's light rye no. 4

jk13's picture

3 loaves


512 gram AP

608 gram water

68 gram honey

4.5 gram active dry yeast (1 tspn)

-combine all until very smooth

-ferment 1 hour at room temp, 8 to 24 chilled.

shimpiphany's picture

as some rather large cracks were forming last night, i decided to pull out the sand.


and it didn't collapse, explode or catch on fire.


i spent an hour or so patching the cracks and then put a pan of charcoal inside to help with the drying process. tonight i'll light a small fire.

here i am putting the mud layer over the sand form:


here are the pics of the cracks after one hot day of drying. i think i didn't use enough sand in my mud mixture:


another view of the cracks:


the oven without the sand form, after patching:




next: the insulation layer of mud and straw. so far so good!

siuflower's picture

 Sorry, I don't know how to post more than one picture, so these are the rolls we learn to braid  and row into shapes. siuflower


from gardener to baker:

We (4 of us) met in 2005 Master Gardener class and continue volunteer working in our community using our garden knowledge and also learning at the same time.
Two of us are experienced bakers and the other two never bake bread before. We start our bread baking journey last week, the first bread we did was the no-knead bread, it come out perfect. These two new bakers are really interest to continue their journey of bread making. Yesterday, we used three different kinds of method to bake bread and see the result of the breads. From left to right, the high rise bread is used by bread machine and set on dough setting. Second one by mixer (Kitchen Aid), and the last two are by kneading and French fold. The students did the kneading and folding of the dough, they learn to feel the texture of the dough, check the dough with window panel, and score the dough before baking, baking the bread and cooling. The rolls above we learn to braid and row into shapes. We had a wonderful time and a great baking day.


 These are the breads we bake yesterday. We (4 of us) met in 2005 Master Gardener class and continue volunteer working in our community using our garden knowledge and also learning at the same time. Two of us are experienced bakers and the other two never


foolishpoolish's picture


shimpiphany's picture

up to the thermal layer on a new earth oven, and i hope to be baking bread by the end of july.


I built the base out of reclaimed concrete (a former backyard patio) and scavenged concrete blocks. with the sand, firebrick and tools i'm in this about $120 bucks. and, of course, about 2 grand in labor - but hey, that doesn't count, right?


this took about 3 months from the initial conception to this point, with about 5 good days of work. most of the time was spent collecting the materials.


send me good vibes that this thing doesn't collapse or explode or otherwise crush my now fragile hope.


the girl and the concrete:

the core:

half finished:

the finished base:

creatively focused image of the insulation layer, wine bottles and a mud/perlite mixture:

the mud subfloor. a layer of sand goes over this, and then the firebrick hearth:


my dad and the firebrick hearth:


the first thermal layer and the brick arch:


and a final close-up of my rather rough first layer:


if the thing survives the removal of the sand, i'll post more pictures. wish me luck!

atlantabaker's picture


Recently relocated to Atlanta for the NE where I could buy fresh/cake yeast for my adventures in baking. Have not been able to find it in the Atlanta area. No problem in the NE.


I have asked at the supermarket, but they do not understand and point me to the packages of dry yeast.

Have been using dry yeast, but find the cake yeast produces bettter flavor, to me at least. I understand professional bakers use fresh yeast so there must be something to it.


Anyone in the Atlanta and surrounding area found direct me to a store which sells cake yeast.



siuflower's picture

I saw some sealed Mercian tile made with red clay in home depot. Can I use it for oven tile? Is there a different between sealed or glazed tile?


jk13's picture

Hamelman's Pain Rustique modified a bit.

One 700GM loaf

Overall Formula:

AP Flour 95% - 383GM

WW Flour 5% - 20GM

Water 71% - 286GM

Salt  2% - 8GM

Yeast (Active Dry) 0.6% - 2.4GM

TOTAL YIELD 173.6% (4.033)

 Poolish: (50%)

AP Flour 100% - 202GM

Water 100% - 202GM

Yeast - Spec (<1/8 tspn)

Final Dough

AP Flour - 181GM

WW Flour - 20GM

Water - 84GM

Salt - 8GM

Yeast - 2GM (1/2 tspn)

Poolish: 2 hours at room temp + 13-16 hours chilled + 1 hour room temp.

(Ok, I ended up fermenting about 2 hours at room temp, 20 hours chilled, 18 hours at room temp, and another 5 hours in fridge. The 18 hours at room temp was definately too much, as when I retrieved the poolish for mixing after the final period in the fridge, it had receded about an inch from its high point. Of course, this was unintentional as I meant to put it back in the fridge earlier. 

Calculate water temp (desired dough temp 76F)

76 x 4 = 304 / Room - flour - poolish - mixer (18F?) = water

(I never did calculate for temp, but the final dough came out to be about 80F, which was fine)

Mix: Do not add yeast or salt/Mix to incorporate ingredients(final flour and water + poolish)

(reserve few grams of water and soak yeast)

Autolyse 20 - 30 minutes

Mix: Add salt and yeast/mix 2nd speed (Bosch compact)

Mix 3-4 minutes(till supple and moderately loose... hmmm)

Bulk Fermentation - 70 minutes (one fold after 25)

I gave it another fold after the 70 minutes and placed the dough good side up in in about a 6 quart aluminum pot with lid (a bit too large perhaps)

I let it rise for 90 minutes in the pot and then used a scissors to score it. 

I then baked it, covered in the pot, for 35 minutes at 460F. I started in a cold oven, no preheating.

After 35 minutes, I removed the cover, and continued to bake another 15 minutes at 460.

(90 minutes was too long for final proof. I got very little oven spring and cuts did not open well.)

At the end of the baking, I took bread temp and measured at 215F. I will not bake as long next time.

Pics coming up....


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