The Fresh Loaf

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white_poplar's picture

I recently discovered this beautiful bread and have mastered the technique! The dough is soft and remains so for a few days. This is the closest to the Asian-style bread I have re-created at home!

Recipe and step-step instructions: here.




mazzidante's picture

Please little help....this is the recipe 1kg flour with 11.5 of protein,680gr water very cold,20gr of salt,5gr dry yeast,2gr malt.I mix and pass the window test....i shape a ball and i put in the refrigerator,after 14 hours,i take out the ball has been raised a lot there is no more ball shape......This is the what i should do?Everything  i tried was no good the main problem for me is that everything is to soft even if i roll the baguette there is a lot of bobble of air inside,and when i try to score with blade,the surface is soft even if i put some flour....I would like get some advice..thank you

trailrunner's picture

This is winging its way to NYC for my best friend to use at her celebration Friday evening. I have been making Challah for well over 35 years now but only learned how to do this braid last year. Thanks to TFL for that info . Hope you enjoy and have a blessed holiday.

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Shiao-Ping's picture

Have you ever used shop-bought bread pre-mixes to make sourdoughs?  I have several unfinished bread mixes at home from those days when I used bread machine to make pan breads; they are all reaching their use-by dates and I really don't want to waste them. 

The Multigrain Bread Mix I have is soy (10%) and linseed (5%), whole rye, maize polenta, in addition to unbleached wheat flour.  It has many "dough conditioners" added in: ascorbic acid, enzyme, emulsifier, etc., to assure of its performance.  And the salt (2.4%) has also been added in.  The box says its protein is 12.6%.  All that you need to add is water and yeast, and way you to.  For a home sourdough there is nothing wrong with using it (I am not concerned with my label!).

This is how my multigrain bread-mix sourdough has turned out:






My formula 

  • 700 g mature white starter @75% hydration (ie, 300 water + 400 g flour)

  • 700 g Australia's Laucke Multigrain Bread Mix

  • 8 g salt (for the flour portion of the starter)

  • 492 g water

Total dough weight 1900 g and total dough hydration 72% 


  1. Mix by hand

  2. Autolyse 30 minutes

  3. Bulk fermentation 3 hours with 5 folds every 30 minutes

  4. Proof for one hour

  5. Retard in refrigerator for 14 hours

  6. Bake with steam as usual






Using bread pre-mixes to make sourdough is quite a fool-proof way to make a nice tasting bread. 


mcs's picture

Callie (calliekoch) came from Fort Collins, Colorado to the Back Home Bakery last week (Sept 5-13) for her one week internship.  Although new to sourdoughs, Callie's been baking and cooking for a while, and it showed in her meticulous work and attention to detail.

striking a pose while sheeting puff-pastry dough


Apfelstrudel, shaping Buckwheat Flax boule, croissants, finished Buckwheat Flax loaves

I'm sure you'll agree everything looks absolutely perfect!

Thanks for all of the help Callie, hope to see you again up here.



maixner's picture

This is my very first post!  I received a note that the 2009 Food Blog Awards are open.  I love The Fresh Loaf and think it would win best community blog but I don't know anything about the Food Blog Awards.

mariacuellar's picture

Hello Fresh Loaf!

I'm writing to invite everyone here to read my blog! I am a beginner artisan home baker, and I've been learning by myself through books, youtube videos, and experience. I have been doing some research with several famous baking books and I'll be posting my reviews for them. Check it out! I'll soon write more substantial posts here as well.

I love this community!

loafgirl's picture

So I started baking about a year ago.  Everything I did turned out surprisingly wonderful.  From my sourdough to my soft pretzels, I hardly ever had issues with any step of the baking process.  Then we remodeled our kitchen.  Since then, I have had no luck with anything.  It's like my dough never firms up.  I find myself adding more flour, and yet it's always falling apart and worthless. I couldn't even produce pizza dough the other night for our guests.  My specialty (mostly for my husband and family) has always been my soft pretzels, and I couldn't even make those tonight.  After letting the dough rise it was like a hot sticky mess that I couldn't even work with.  I am tired of spending hours on crap.  I wasted 3 days on 4 sourdough loaves over this weekend and it kills me.   HELP!!!!!  What gives?  I am so frustrated I am seriously thinking of giving up the only hobby that I have and love.  Please help me.  Is it the water?  We now have a RO (reverse osmosis) system since we have well water (although I always used bottled before).  I have been using a lot more Organic flour because some of my goods (if I can ever get them right) will be for a local Organic restaurant in town.  Is it that?  If so, I will reconsider my chance to sell my bread.  I don't get it!  I have done nothing different than what I used to do and I cannot make anything. 

Loafgirl is ready to retire after 11 months.

koloatree's picture

just some pics from yesterdays bake. next time, i will do the second proof longer, increase hydration slightly, and reread scoring tutorial. not sure why the other side didnt get spring. maybe i didnt score deep enough? 


higher hydration


Kuret's picture

Seeing as rye breads are all over this place nowdays I decided to share some loaves I have baked the last weeks. First up is the 80% rye with soaker from Bread. This bread is really great! I made two of these 850g breads and they lasted a week each, with some saved in the freezer for the next time I make the Horst bandel black pumpernickel.

This is how one of the loaves looked when ready for cutting. A little overfoured I have to admit..


I am really fond of the cracks that appear when you make properly proofed rye breads. When I cut the loaves open I found a much more open crumb than what I am used to when handling this kind of high percentage rye, to me the crumb looks more like a 60% rye than an 80%. This combined with a robust rye flavor made for great open face sandwiches with cream cheese and chives. Who whould say no to that?

           80% rye crumb

I also baked some "american pumpernickel", I do not really know what classifies a bread as pumpernickel though. This loaf is a 40%rye made with finely ground rye flour with some ground up caraway and fennel added, the color is homemade caramel coloring. The tomato is a tomato..




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