The Fresh Loaf

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breadbakingbassplayer's picture

Hey All,

Just wanted to share with you a potentially successful bake.  This is my variation of Eric Kayser’s Tourte de Meule.  I was inspired by Don D’s bake here:

I will post a crumb shot tomorrow.


300g WW

130g AP

50g Malted Barley Flour

350g Water

12g Kosher Salt

1/8 tsp ADY

962g Total Dough Yield


9:00am – Mix all ingredients in large mixing bowl, autolyse covered for 30 minutes.

9:30am – Knead 3 minutes in bowl with wet hands.  Do not add any extra flour.  Rest 30 mins.

10:00am – Knead 1 minute, rest for 1 hr.

11:00am – Turn dough, rest 1 hr.

12:00pm – Shape dough into boule, place in floured linen lined banneton/basket, proof for 2 hrs.

1:00pm – Arrange baking stone and steam pan in oven.  Preheat 550F.

2:00pm – Turn dough out onto lightly floured peel, slash as desired, place in oven directly on stone, pour 1 1/2 cups water into steam tray.  Bake 15 mins at 450F.  Rotate, bake for another 40 minutes at 425F.  Loaf is done when internal temp reaches 210F.  Cool completely before cutting.


inlovewbread's picture

Just sharing a picture of the things I baked today. I'm pleased with the way everything came out- the sourdoughs on the left went a little too long, but they're not burnt. I made 2 sourdough batards (SJ sourdough), two loaves of whole wheat multigrain sandwich bread, poppy seed-millet sourdough batards and two batches of KA Onion buns. My freezer is now well-stocked for company. :-)

Have a good weekend everyone!

idiotbaker's picture

Just joined the site.  I have recently killed my kitchen aid mixer.  Walked away from it with too much dough in it.  Well when I came back, the kitchen was full of smoke and the mixer was d-e-a-d.  So I have been looking around for new ones.  Almost bought a Bosch after borrowing a friend's then read about the Globe 5qt and thought that sounded good.   So in true American overkill I came across a deal I couldn't pass up.  I happened upon an old Hobart a200t, 20 qt mixer- for FREE.  So I took it. It works.  Have to get a bread hook but figure I will use this space as a diary of sorts and see how it goes.  Really just writing to myself since I came across this space but if anyone has suggestions, I welcome them.  I've been a 5qt baker for a while and have many questions but will dive into this new situation with my usual ignorance.  I seem to like learning the hard way.  

yozzause's picture

just had a go at this one  but used my sour dough starter instead of dry yeast started at 5.00 pm all finished by 10.30pm.

Probably the wettest dough i have worked with and quite different from anything i've done before,  will definately do it again  and measure the amount of water that went in next time so that i can give a proper account

regards YOZZA

jombay's picture

Didn't change much from the original formula, except I added about 5% rye and only did single strech n folds.

Took a pic of them cooling with my phone.


Then I decided I wanted to take a pic using my camera 10 mins later. Where did the rest of the loaf go?



Crumb shot.



Flavour is great. I'll definitely be making these again.

Dorians mom's picture
Dorians mom

I let the daily feedings lapse on my wonderful original starter, and by Sunday morning it had a fruity smell to it.  I didn't think it was a bad smell, but it certainly wasn't sour!  It almost had a pineapple scent to it.  Perhaps I could have salvaged it, but didn't decide to try.  I tossed it out, and started over.  I still used the yeast recipe from before, but this starter is quite different from the original.  I don't like it as much; it doesn't please me with a redolent yeast or sour smell.  It's a good starter, don't get me wrong, but it's just not the same, and can never be.  I'll keep working with it, however, because I really want to continue to learn about the art of making good sourdough bread.  The last loaf I baked look like crap, rather greyish, but had an awesome flavor.  Some people pronounced it too sour for their tastes, but I had two requests for starter offspring as well. 

I use whole wheat flour for the beginning few days of the starter; after the commercial yeast has been halved out, I'll use rye flour for the maintenance feedings.  I think that, at least in my area, rye flour mixes with the wild yeasts in the air most successfully, and I end up with a highly flavorful sourdough bread.

I read some comments concerning hooch, and I understand that it's not safe to drink in and of itself, but othewise I have just stirred it back into the starter before feeding it.  Some folks recommend pouring it off, but if it's part of the starter, then I'll keep it as part of the starter.  I noticed that once I started using rye flour for the maint. feedings, the hooch didn't form. 

By next week I should be ready to bake from this starter.  I'll try to add photos of any resulting loaves, not to brag but to ask, "What can I do to make this look better?"

Till then ~


tssaweber's picture

This is the best song ever, The Bread Song:



Pop N Fresh's picture
Pop N Fresh

Does anyone know of a good recipe for this bread? Sciachatta?  not quite sure of the spelling pronounced (sky-cha-ta).  Thanks!

davidg618's picture

Yesterday I baked two sourdough boules; it's become a weekly chore. Sourdough has all but replaced our pre-starter days' bread machine whole wheat or white sandwich loaf dough. Two loaves, with a baguette or two, and occasionally Jewish Rye keeps the two of us well stocked for a week to ten days.

Nice looking loaves, yes?


And now, another point of view.

Late pre-heating the oven, worried I was nearing over-proofing the two boules, and although the oven's status display showed it hadn't reached pre-heat temperature yet, I opened the oven door, and was greeted by a waft of very warm air. "Hey, it's close," I told myself. I started steaming, turned out and slashed the boules, and popped them in the oven.  When I reduced the oven temperature, after loading the loaves, the heating element shut off immediately. "Good," I told myself, thinking that proof that the oven had been near pre-heat temperature.

They seemed to be a little sluggish spring, but otherwise, all looked normal. I removed the steam pan after 15 minutes. Ten minutes later I pulled out one loaf to check for doneness; the bottom of the loaf was dough-colored, hardly a hint of browning. I dug out my thermometer, and checked internal temperature: 203°F. Yep, the oven had nearly reached pre-heat temperature; the baking stone had obviously lagged, far, far behind :-(

Fortunately, it only cost a valuable ego deflate. The bread has it's usual tastiness, and chewy crumb. I try the ignore the bottom crusts softness, and locally bland flavor. Of course, I haven't looked at it since I'd taken its picture.

David G.

inlovewbread's picture

I made up another batch of dmsnyder's San Joaquin Sourdough and this is my bake. They are still singing as I type this! I got a better ear this time- I think it was a better scoring, I cut a little deeper than the last try. Also, I used the full 21 hour cold fermentation for this bake as apposed to the 14 hours on the last attempt. I don't know if this has anything to do with the better ear or not.

My question though is (I guess directed at David, but others please chime in): 

Can I apply this same method (fold in the bowl bulk ferment at room temp, overnight/ long cold retardation/ room temp 1 hr. 45 min/ bake) to other types of sourdough? 

I love the way that this formula and method fit into my schedule, and the cold dough is so easy to handle. It seems like a 'reliable' method. I would like to try this approach to other formulas using my sourdough starter, specifically Glezer's "Essential's Columbia", but don't know if this long fermentation would work with the malt syrup included in the formula

David- have you tried your method with any other formulas or have you modified your SJ formula ever including malt syrup? Seeded? With durum flour? Other? What were the results?

Thank you in advance for taking the time on this question. And thanks again for a fabulous formula! These batards and another batch tonight will be for company this week! :-)


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