The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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TeaIV's picture

I made Pizza on Sunday, and had about a pound of grated cheese left. we also had potatoes, so I decided to combine the two!

the combination was very pleasing! I had a preferment going for 20 hours, about 10 of them in the fridge. I made the dough with 2 or 3 mashed potatoes. I cut off individual pieces, then flattened them, put the cheese on the middle, and rolled them up. In the end, they had a hole in the middle, with a layer of cheese in the middle. their texture was very good, I added about a tbs of olive oil and milk each as well, which might have helped. I think the potatoes and cheese mixed well. Sorry for the bad pictures!



P.S. made my first successful Ciabatta! (successful as in an open crumb). I used this recipe:


Yippee's picture


This is my first baking project using rye flour.  It is a sourdough bread made with 20% rye flour, which was all used to make the water roux starter.  There are three objectives of this project:


  1. Practicing scoring techniques learned from David, in preparation for making his high hydration baguettes.

  2. Testing the vitality of my starter which was fed differently than before. This starter was immediately returned to the fridge after given  a 1:2:2 feeding.  I wanted to compare the activities of this starter to the ones that were refreshed several times.  

  3. Observing the effects of water roux starter in artisan breads.


I made three slashes, two according to David's instructions and the last one as a control and was done by the way that I'd been doing before.  The results were dramatically different.  The ones done following David's method were the pretty ones that I've always been envious of.


My starters performed similarly even though they were fed differently.  By adopting the 'immediately back to the fridge' methodology, I will be relieved of the workload of feeding and minimizing waste of flours. 


This crumb was softer and less chewy compared to the boules I've made.  Breads made with water roux starter normally have a longer keeping time. However, this feature has become less important as I have frozen my breads as soon as they cool.


        Yippee's portion  Brands/Hydration      
    (%)   (g)        
B -  bread flour 80 = 160 King Arthur      
R -  rye flour 20 = 40 Whole Foods bulk      
SD -  starter 40 = 80 100%      
S -  salt 1.7 = 3.4 Kirkland sea salt      
W -  water 68 = 136        
1 Dissolve S in W.            
2 Mix R in 1              
3 Heat up 2 either on stove (keep stirring) or in microwave (stir halfway) to 65C / 149F  
4 Mix 3, B and SD until just incorporated        
5 Autolyze 20 minutes            
6 S&F 4-6 times, round up every time        
7 Dough in fridge overnight          
8 Dough out of fridge            
  S&F 4-6 times, round up every time, last 2 times shaped into a bartard      
9 Final proof on canvas            
  Yippee went to sleep and left the dough out in a warm kitchen for 5 hours    
10 Preheat oven to 550F            
  Slash, steam            
  Lower oven temperature to 500 for the first 20 minutes
  460 for the last 10 minutes          
  Leave loaf in the turned off oven for 10 more minutes with door ajar      


jolynn's picture


This was the result of my daughter's first attempt at hand kneaded (very high hydration) sourdough olive loaf. Pretty impressive, huh?


nice crumb

Baker_Dan's picture

Thought I'd share a picture of my new baking tattoo. Got it last week. From now on, I'll never have to look for a whisk, there'll be one on my right forearm for good.


Haley's picture

The other day, I tried making bread for the first time. I chose Challah. It looked so delicious. Was this a bad choice for a first timer??? I have no clue about what breads are harder to make than others. My husband and I were left with a flat, dense braided loaf of solid dough.

Today...I tried it again...I just got up and checked my second loaf...and it didnt turn out. Ugh. That's frustrating.

I might try this method out:


Floydm's picture

Beautiful spring weather in Oregon this year so I've been spending a lot of time outside and away from the oven. I did bake some delicious sourdough boules yesterday though.

In other news, the local berry stand down the block opened today. 

I'm looking forward to being able to pick up cheap flats of damaged jam berries soon and making Strawberry Freezer Jam, probably my favorite thing to put on fresh bread.

Bixmeister's picture

For those that are tired of stopping your Kitchenaid mixer every few seconds to scrape the side of the bowl

check my latest entry on the Forum Topic labeled Stuck on Italian.  This really works.  All I do is spray the new

blade with oil, add my ingredients then mix until I need the dough hook which I also spray.


gothicgirl's picture

Posted on 5/26/09 at

Do you impulse buy?

 Chipotle Gouda Cornbread

I do.   My impulse buys are most often food related.  Last week I discovered a really great local cheese shop in Dallas and I could not help but go in and shop.  I got some terribly expensive, and very tasty, sea salt caramels, some disappointing dark chocolate, and two superb cheeses.  One was a sharp cheddar made in Texas, and the other was a raw milk Gouda, also made in Texas.

Chipotle Gouda Cornbread 

The cheddar has been easy to use in sandwiches, egg dishes and such.  The Gouda was different.  I had picked it on impulse with no plan for it.  So, I had a think and decided to add it to some cornbread along with some extra spices, and some left over buttermilk.

 Chipotle Gouda Cornbread 

The texture is soft and creamy, there is a slight smokey flavor followed by a gentle spice, and it is some of the best cornbread I have ever had.

Chipotle Gouda Cornbread  Yield 18 muffins or 1 - 9″ round loaf

5 oz all-purpose Flour
5 oz corm meal
1 1/2 oz sugar
.5 oz baking powder
.75 oz non-fat dry milk
4 oz Gouda cheese, shredded
1 teaspoon dry chipotle powder
1 teaspoon chili powder
1 egg, beaten
9 oz buttermilk
.5 oz honey or corn syrup
6 oz butter, melted

Heat the oven to 350 F and spray a 12-cup muffin pan, or a 9″ cake pan, with non-stick spray.

 Chipotle Gouda Cornbread Chipotle Gouda Cornbread

In a large bowl mix the flour, corn meal, sugar, baking powder, non-fat dry milk, and spices until well combined.  Add the cheese and stir to combine.

Chipotle Gouda Cornbread 

In a separate bowl mix the egg, milk, honey or corn syrup, and butter. 

Chipotle Gouda Cornbread 

Make a well in the dry ingredients and pour the went into it.  Fold the mixture gently, mixing until the dry ingredients are just moist.  Do not over-mix.

Scoop into the prepared muffin pan, filling each cup half way with batter, or pour the patter into the prepared cake pan.

Chipotle Gouda Cornbread 

Bake for 18 to 20 minutes for muffins, or 25 to 30 for the cake pan.

    Chipotle Gouda Cornbread 

Allow to cool in the pan for 3 minutes before turning out of the pan.

Chipotle Gouda Cornbread

Serve immediately.

Chipotle Gouda Cornbread


davidg618's picture

Last week's result

Yesterday's result

Using Daniel DiMuzio's guidance, both from his latest book "bread baking, An Artisan's Perspective", and following his posting here on TFL,  I've been working with two different sourdough starters,from different sources. One contributes flavor much to our tastes for sourness, but disappointing in proofing times, and lacking in oven spring, and a second starter that has been phenomenal in yeast activity, i.e., proofing and oven spring, but dissapointing in our preferred sourness. Both starters are maintained in the refrigerator at 100% hydration.

Last week, using Daniel DiMuzio's pain au levain formula with firm levain (480g ripe firm levain, 700g total flour, 68% hydration) I built my firm levain at room temperature (76°F) from the first sourdough starter with three builds, spaced approximately 8 hours apart, gradually increasing the mass three times each build, and, simutaneously, reducing its hydration by one-third each build. DiMuzio's formula calls for a pre-ferment 60% hydration, I chose to match the dough target hydration, 68%, because I wanted to keep the build as wet as possible during its ripening hopefully favoring yeast development. I visually checked its progress and fed it its scheduled builds based on observable peaks; nevertheless, the build interval was nearly eight hours each time.

Expect for using all white flour, I followed Dan DiMuzio's formula exactly. I mixed the dough in my stand mixer for five minutes, allowed it to rest 30 minutes, and bulk fremented it with three stretch and folds spaced at 45 minute intervals. Doubling took approximately, three hours after the final stretch and fold. I shaped two boules (one 1-1/2 lb, one 2 lb); proofing took 2 and 1/2 hour. I baked the loave at 480°F, covered, with steam, for the first ten minutes, reduced the oven temperature to 450°F, uncovered the loaves and baked for another fifteen minutes until internal temperature was 206°-208°F.

The results were very gratifying. The proof times were nominal, compared to most sourdough recipes I've read or tried, and the oven spring was adequate, attested by first photo. I didn't get a photo of the crumb; it was close but light and airy, not dense; and the flavor was delightful to our palletes.

For three days immediately prior to yesterday I've been caring for a firm levain, built from the second starter (great yeast activity, disappointing sourness). Starting with 50g of seed starter, I added sufficient flour to immediately reduce its hydration to 65%, subsequently I fed it, approximately, every eight hours, maintaining its 65% hydration, ending early yeasterday morning with 480g of ripe firm levain. My goal, of course, had been to favor bacterial growth, as Dan suggests, over the extended build period.

I made the dough, shaped and baked the loaves as identically as possible to the first starter test. Proof times were, as expected shorter: 2 hours, and 1 and 1/2 hours respectively.

The results were equally gratifying, The levain retained its previous yeast activity, and the level of sourness we hoped for was achieved. The crumb is nearly identical (perhaps a little more open) compared to the first starter's loaves. The first two loaves are history, so I couldn't do a side by side comparison.

For sourdough, I'm satisfied, for now, with the three step build (increase/decrease by thirds from seed mass and hydration) I'm using, so I don't think I'll do anything with the first starter. On the other hand, I'm considering ways to improve the second starter's bacterial contribution to flavor, but ultimately regain its maintenance hydration, and the ability to build a ripe levain in one day. I suppose the most obvious thing is repeat the three day firm levain build, and then use my twenty-four hour three-build modification back to maintenance hydration. Waiting is...

Shiao-Ping's picture

Chinese had been poor throughout history. It's customary to greet people, "Have you eaten?"  Up until recently, when I had to call someone on the phone, the first thing I said was, "Have you had lunch (or dinner)?"  This is my hello, how's it going sort of greetings.  Lately I've found that must have sounded absurd to people.  I ran into Carol, our neighbour, and two (or should I say, three) nice looking lady friends of hers saying good-bye to each other at our cul-de-sac around mid-day today.  What did I say? I said, "Have you eaten?"  Immediately I felt absurd.  Carol said, no; we've just had green tea.  I said I had dough proofing at my countertop ready to be baked; would you like to try?  Fortunately they said no; it wouldn't have been enough.  So, here it is.  The bread for today, a one-pounder.  








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