The Fresh Loaf

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weavershouse's picture

Today I made Mark Sinclair's wonderful Multigrain. I've made it before and don't know why I waited so long to make it again. The aroma of this bread baking should be enough to get me to make it often. Ehanner posted his loaves last year and his crumb is very open and beautiful. And the crumb on his is lighter in color for some reason. To see his take on this bread go here...


Mark's recipe makes 4.6 lbs of dough enough for 3 good size medium loaves and one that I made into a small cinnamon raisin pan loaf. Even with a tighter crumb than Eric's the bread is still light and delicious. Toasted for breakfast or for sandwiches is my favorite way to eat it. I used mostly white whole wheat for the whole wheat called for otherwise I followed the directions as given. I didn't use a mixer.



chahira daoud's picture
chahira daoud

I am back but this time with no bread,,, I am back with my ful & Taameya. I promised before that I'll share the recipes with you. Sorry for being late but I had a lot of work to do. First talking about Ful Medames "Ful medammas also Foul Medammas (Arabic: فول مدمس fūl mudammas) is popular in Egypt , often eaten at breakfast. It consists of brown fava beans, partially or completely mashed, which are slow-cooked and served with olive oil, chopped parsley, onion, garlic, and lemon juice. Ful medames is typically eaten with Egyptian bread ('eish masri).'egyptian pocket bread or flat bread" Though originally a peasant food, ful medames has long been part of the daily Egyptian diet. Some have described it as being "like a stone in the stomach". This has led to it being consumed by many in the Middle East in the early morning meal to prepare for a day of fasting during Ramadan. The dish's name derives from the Egyptian language: ful is the Egyptian word for fava beans, and medames is a Coptic word meaning "buried." The second word hints at the original cooking method, which involved burying a sealed pot of water and beans under hot coals." Thanks to wikipedia ;))) So today I am going to tell you how we cook ful from scratch. Ingredients:- 200gr. Fava beans "the best quality has a lighter color" 50 gr. Of chickpeas "it is not in the original recipe but sometimes I add chickpeas for change, the original recipe contains just fava beans". 50 gr of yellow lentill 50 gr. of wheat seeds A half of small lemon. First wash all these seeds very well then cover it with water for 2- 4 hours. Rinse it again and put it in a pan we use a special pot, it is like a jar, we call it "damassah" The capacity of our pot is 3 litres. Put the seeds and fill the pot with water till the top just leave 1 cm without water. Put it on the stove till boiling then tranfer it on a heater like this one, a lot of people use the stove by putting the ful pot on the smallest and weakest flame, but this heater gives wonderful results because we will leave ful for 7 or 8 hours on the this weak heat. After this period take some with a spoon and test it , if it is done squeeze a half of lemon and pour your ful in a container so after being cooled you should put it in the refrigerator and it can be freezed very well too. If you test it and you find that fava beans still firm and there is no enough liquid in your pot add water but it has to be very hot, just to keep the lovely light color of beans.and let it more time on the heater or on the stove. you'll find all the pics in my blog. It is time now to talk about falafel , in egypt we call it taameya more than falafel it is a little bit different than the lebanese & the syrian one, we use more green herbs and we use just fava beans to make it. Fo me I use to make it with fava beans but sometimes as a change I mix with my fava some chickpeas. "Falafel is a fried ball or patty made from fava beans. Originally from Egypt,[1] falafel is a popular form of fast food in the Middle East, where it is also served as a mezze. Falafel is usually served in a pita-like bread, either inside the bread, which acts as a pocket, or wrapped in a flat bread. In many countries falafel is a popular street food or fast food. The falafel balls, whole or crushed, may be topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze. During Ramadan, they are sometimes eaten as part of an iftar, the meal which breaks the daily fast after sunset." o.k thanks again to wikipedia. The ingredients;- 250 gr.skinless and crushed fava beans. Sometimes I put 125 chickpeas and 125 fava beans, but the egyptian original one does not contain chichpeas at all. 1 big onion 2 garlic cloves 125 of green herbs " leeks ,parsley, coriander, and dill Salt & pepper cumin and dried coriander. Wash the beans and rinse it then cover it well with water for 6 hours, if you are using chickpeas you will leave it for 12 hours. Rinse it and strain it very well then add to it the onions and the garlic and the fresh herbs "washed and cut to be ready to go to the food processor" you will mix all and put it in the food processor , it will take from you some time to be a real paste. You can add to it the salt, pepper , cumin and dried coriander or you can wait till you will start to fry it, I usually freeze all the quantity after dividing it into portions. To fry it , we need 250 gr of falafel paste and 1 big egg beat the egg with a fork and gradually add you falafel paste , add 1 tsp of sodium bicarbonate and continue to beat it for 2 mn. Add your salt , pepper , cumin and dried coriander. Apic for the whole meal. please check my blog to watch all the pics, I could not put it all in two places, forgive me !! Start to fry it, I made a videoooo, yes I did it for the first time in my life , my husband and me, were struggling two days to make it, but finally we did it , it is horrible but I hope that it really helps. You can watch it now on youtube but please no laugh we are the worst editors in the world, next time would be better ;)) Thanks to all of you, this forum is really the best !! Chahira Daoud There was a fellow here on TFL, he was talking about "David" and how there is a lot of David on the forum...... David , I am a David too, " Daoud" is David but in Arabic, Cheers David ;)))

davidg618's picture

Before today I'd never tasted nor baked Brioche. Yesterday I began by making the dough,  and today I made two tries baking it.

First Try

The crumb, and flavor, seem to be what I should expect, from this dough, so for a first time, ever, I'm pleased, especially after reading all the cautions--offered by the author, and elsewhere--about making high fat percentage doughs; but as you can see I have a long way to go learning to construct these rascals correctly. I've nicknamed the one in the upper left corner Nearly Headless Nick (Harry Potter fans will recognize the name.)

The formula is from "Baking Artisan Bread" by Ciril Hitz, and I followed it and the author's instructions to the letter, except constructing the individual rolls.  The ones shown were constructed using the little-ball-on-top-of-the-bigger ball approach. Additionally, the intructions called for 90g of dough for each mold, and I thought my molds were the same size as those shown in the author's pictures. They weren't.  One head slipped off entirely. The oven spring in this dough made them look more like popovers than brioche in my forms.

So I tried again. using some of the reserved dough--thus the 1 and 1/2 tries--with three changes. First I reduced the quantity for each mold to 65g, secondly, I'd baked the first four at 345°F on the oven's convection mode, as recommended by the author; the 1 and 1/2 try I used the recommended 265°F thermal mode setting, and lastly, I used the author's novel shaping. Here's an attempt to explain it in words. Starting with the dough pre-shaped into a ball, by pressing and rolling with one finger two balls--one large, one small--connected by a thin neck of dough is created. Then, the neck is stretched to three fingers width, the larger ball is turned into a doughnut shape, and the smaller ball--neck intact--is passed through the doughnut hole, and the doughnut shape is gently coaxed to collapse around the now curved neck. (I  hope readers can visualize this. I couldn't have done it with out the author's pictures.)

Try 1 and 1/2

Photo says it for me. Far from perfect, but OK.

David G

Talever's picture



Hello all

I am looking for some help finding a recipe to make a Danish pasty that I use to buy every Sunday for my grandmother in South Philadelphia.  It was rectangular pasty with a crumb and icing drizzled over it. 

If anyone is familiar with this or has any ideas I would appreciate the help


Shiao-Ping's picture

Back in April, my son asked if I could make hot cross buns for Easter.  I Googled the recipe and a whole new world opened up to me.  Up until then, I hardly used internet recipes (I am one of those Asians who believe in "brand names.")  The first hot cross bun recipe that I came across  was that of Dan Lepard's!  Then, came the following excerpt from Dan's website:

"Good bread comes from an understanding of its nature... a good baker recognises that the doughs he makes are living things with individual identities, that they ultimately create themselves. The baker's skill is to encourage natural developments ...."

These few words touched me so much that I have since moved away from pastry that I love so much to a completely new frontier; I began researching day and night, right after Easter, for a period of perhaps 6 weeks non-stop.  Ever heard of a housewife staying up all night until 2 or 3 am every night studying (and still getting up at 6 to make the family breakfast)?  Before Easter, I had never heard of the word "sourdough." I have been making pastries for years because I have an enormous sweet tooth and I have made yeasted breads using bread machine every now and then, but strangely I had never heard of "sourdough" up until that point. 

I was trying to explain to my sisters back in Taiwan about this curious dough.  And, of course, I had to translate the word into Mandarin to make myself understood; I said it is a "sour - dough," or "suan-mientuan" in Mandarin, although I was not happy with that translation. Soon after that, I started to use "tse-ren-fa-hsiao-mientuan" meaning naturally-leavened dough in Chinese to describe it and I am much happier with that.

Well, I've had leftover molasses mixed in water that I am saving from the last Horst Bandel's Black Pumpernickel that I made.  I have a special feeling for molasses because, for me, molasses (or treacle) is an old English thing.  The last time I used molasses was in a gorgeous Spelt Christmas Fruit Cake after Easter and it was a Dan Lepard recipe too. (Yes, I know, April is far from Christmas, but that's me. I love sweet things.)  To me, molasses is Dan Lepard!  Isn't it funny to say that.  I am sure somebody is going to protest.  I don't know him at all.  But I know he is also the one who puts all that ale and red wine into sourdough breads!

Now, you probably know where this is going. I've got a molasses starter ready to be put into action, but before I jump into any venture and do a Dan Lepard style of sourdough, I need to satisfy myself that there are indeed at least a few sourdough breads in his books that use this ingredient. First of all, the two books by him that I own turn out to be the same book with different titles (silly me). Secondly, there is but one recipe that uses molasses! There are more formulae in his book that use rye flour and ale (of course). I get the feeling that he is quite a pastry chef as he often uses ingredients (eg ricotta cheese) that are not normally seen in breads.

This cross-disciplinary approach to a century old tradition is what I find interesting. I see many young French boulanger (eg Frederic Lalos, Basile Kamir, and Eric Kayser) are bold in trying new ingredients. And certainly in Japan, as in France, there are a lot of these new age sourdough breads; many of them are a meal on its own.

This Molasses & Light Rye Crusty Sourdough is my tribute to Dan Lepard. I thank him for opening up a brave new world of sourdough to me. If such simple thing can make me happy in life, what more do I ask.



               Molasses & Light Rye Crusty Sourdough


My formula

196 g molasses starter @ 100% hydration (note: I used one part molasses to 9 parts water and 10 parts flour)

160 g rye starter @ 100% hydration

278 g KAF Sir Lancelot high gluten flour

121 g molasses water (again, one part molasses to 9 parts water)

22 g olive oil

9 g salt

(final dough weight 786 g, dough hydration 70%) 

The dough was bulk fermented for 4 hours and during that time it received 3 folds. Shaped, then into the fridge for cold retardation for 10 hours. Proofed at room temp for 2 & 1/2 hours this morning before baking.

I have found something quite useful for new sourdough baker like myself and that is, NOT to over steam the oven. I know many at TFL gave clear instruction to steam the oven with only one cup of water, but I, for one, rarely follow instruction strictly. With too much steam, the scores seal up very quickly in the oven and seldom give nice grigne.  As many at TFL have found, I am learning more is not better.

We had this sourdough for brunch today and it was really lovely. My son said he could smell a pleasant sourness.  He had it with peanut paste (how typical for a growing boy). My daughter had a slice with grilled capsicum medley, like an open sandwich; my husband had it with a thick layer of butter, and I had it as is.  AND, Polly our dog got a slice too.


                                                                               As the loaf is being sliced ...


      Polly awaits anxiously ... to get her share.



Mebake's picture

I made this loaf one month back. It was very pleasing to toast, very. i'd recommend all who live in Dubai to try that!

Typical Ingredients:

Whole wheat (coarse bran) Flour, Instant Dry Yeast, a wholewheat preferment, warm water, honey/brown sugar/molasses, sea Salt, whole milk powder, some butter.




and toasted with kashkaval cheese

dmsnyder's picture


This recipe was contributed by Salome, who recently joined TFL. She is Swiss, and the breads she bakes represent a bread tradition which is new to me. The Southern Tyrolean Potato-Nut Bread (Südtiroler Kartoffel- Nussbrot) particularly appealed to me, since I have made potato breads a couple of times and really enjoyed them, and I like sourdough bread with nuts. It seemed to me that the combination of the potato and nut flavors would be delicious.



Potatoes (steamed, roasted or boiled)

400 gms

Active 100% hydration sourdough starter

200 gms

Bread flour

500 gms


250 gms


10 gms

Ground coriander

1-2 tsp

Walnuts (Lightly toasted)

100 gms


150 gms


Notes: Salome's recipe calls for a mix of hazelnuts and walnuts. My usual source of hazelnuts has very poor quality stock at present, but their walnuts are very good. So I just used walnuts.



  1. Prepare the sourdough starter by mixing 50 gms of starter with 100 gms AP or Bread Flour and 100 gms of water. Cover and let ripen until it has expanded somewhat and is actively bubbling. (8-12 hours)

  2. Cook and peel the potatoes. Mash them or put them through a potato ricer. (Salome says she usually steams the potatoes for this bread, but I decided to roast mine, thinking I would get a more intense flavor. I used Yukon Gold potatoes and roasted them in a covered pot at 375F for about 35-40 minutes. I peeled them and put them through a ricer, directly into the mixer bowl on top of the flour.)

  3. Place 200 gms of the sourdough starter in a large bowl or the bowl of your mixer. Add the water and dissolve the starter in the water.

  4. Add the bread flour and potatoes to the dissolved starter and mix to a shaggy mass with all the flour moistened. Cover this tightly and allow it to rest for 30 minutes. (This “autolyse” allows the flour to get fully and evenly hydrated and the gluten to start to develop.)

  5. Add the coriander and salt and mix them into the dough. I then mixed in a KitchenAid Accolade using the dough hook for 13 minutes at Speed 2. There was some gluten development, but the dough was very loose. It never cleaned the side of the bowl

  6. Transfer the dough to a floured board and, with well-floured hands, stretch it into a 14 inch square. Distribute the nuts over the dough, roll it up and knead for a couple minutes to get the nuts evenly distributed in the dough.

  7. Gather the dough into a ball and place it in a large, lightly oiled bowl. Cover the bowl.

  8. Ferment the dough until it has doubled, with stretch and folds at 40 and 80 minutes. (I think a third stretch and fold wouldn't have hurt.)

  9. Transfer the dough to a well-floured bench. Divide it into 2 equal pieces. Pre-shape into logs. Dust with flour and cover with plasti-crap. Let the dough rest for 10-20 minutes.

  10. Form the pieces into bâtards and place them on lightly floured parchment paper. Dust again with flour and cover with plasti-crap.

  11. Proof the loaves until they are about 1.5 times their original size. (1.5-2 hours)

  12. 45-60 minutes before baking, place a baking stone in the oven and make pr

    eparations for

    your oven steaming method of choice. Pre-heat the oven to 450F.

  13. Bake with steam for 10 minutes, then in a dry oven for another 20 minutes. If the loaves seem to be getting dark too fast (and they  probably will), turn the oven down 10-20 degrees.

  14. Bake until the internal temperature is 205F. Remove the loaves to a cooling rack.

  15. Cool completely before slicing.

Potato-Nut Bread from the South Tyrol

Potato-Nut Bread crumb

This is a very enjoyable bread eaten without any spread or addition. It has a mildly chewy crust, once cool. The crumb is tender, as expected, and has a cool mouth feel, like many high-hydration breads. There is a mildly sour under-tone, but the predominant flavor is from the toasted walnuts. The walnuts also gave up some of their oil into the crumb, so the crumb feels like it is oiled.

I thought this bread might be good with a blue cheese, so I tried it with some Point Reyes Blue. This is a rather strong-tasting cheese, and it overpowered the bread. Maybe a fresh Chevre? A nutty Compté?


Submitted to Yeast Spotting on Susan FNP's  Wild Yeast blog (This week, hosted by Nick at imafoodblog)

rhag's picture

Just posting up some results from my saturday wood fired bake. I did a pain au levain, running off of thoms country french but I increased the hydration a bit because my high extraction flour absorbs a lot of water due to a small bran content. I mill the flour myself and dont have a super fine sifter so the extra water gives quite an open structure. Comments and Questions are always welcome.






dmsnyder's picture

After last week's 70% rye bread, which I thoroughly enjoyed, I wanted to return to the first rye I had made – Jewish Sour Rye – to see if my tastes had shifted. I made the Jewish Sour Rye from “Secrets of a Jewish Baker,” by George Greenstein.

This is a classic “deli rye,” or “light rye.” It is made with a white rye sour. Rye snobs (who will remain nameless) turn up their noses at white rye because it has so little rye flavor. In fact, most of the time, I make this bread with whole rye. But, this time I made it “by the book.”

Well, not exactly by the book. Greenstein's book provides volume measurements for all ingredients. It has been criticized for this. Last year, I worked out the ingredient weights for the Sour Rye recipe, and these are provided below.



Rye Sour

750 gms

First Clear Flour

480 gms

Warm Water (80-100F)

240 gms

Sea Salt

12 gms

Instant Yeast

7 gms

Altus (optional but recommended)

½ cup

Caraway Seeds

1 Tablespoon

Cornmeal for dusting the parchment or peel.

Cornstarch glaze for brushing the breads before and after baking.



  1. If you have a white rye sour, build it up to a volume of 4 cups or so the day before mixing the dough. If you do not have a rye sour but do have a wheat-based sourdough starter, you can easily convert it to a white rye starter by feeding it 2-3 times with white rye flour over 2-3 days.

  2. In a large bowl or the bowl of an electric mixer, dissolve the yeast in the water, then add the rye sour and mix thoroughly with your hands, a spoon or, if using a mixer, with the paddle.

  3. Stir the salt into the flour and add this to the bowl and mix well.

  4. Dump the dough onto the lightly floured board and knead until smooth. If using a mixer, switch to the dough hook and knead at Speed 2 until the dough begins to clear the sides of the bowl (8-12 minutes). Add the Caraway Seeds about 1 minute before finished kneading. Even if using a mixer, I transfer the dough to the board and continue kneading for a couple minutes. The dough should be smooth but a bit sticky.

  5. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl and let it rest for 15-20 minutes.

  6. Transfer the dough back to the board and divide it into two equal pieces.

  7. Form each piece into a pan loaf, free-standing long loaf or boule.

  8. Dust a piece of parchment paper or a baking pan liberally with cornmeal, and transfer the loaves to the parchment, keeping them at least 3 inches apart so they do not join when risen.

  9. Cover the loaves and let them rise until double in size. (About 60 minutes.)

  10. Pre-heat the oven to 375F with a baking stone in place optionally. Prepare your oven steaming method of choice.

  11. Prepare the cornstarch glaze. Whisk 1-1/2 to 2 Tablespoons of cornstarch in ¼ cup of water. Pour this slowly into a sauce pan containing 1 cup of gently boiling water, whisking constantly. Continue cooking and stirring until slightly thickened (a few seconds, only!) and remove the pan from heat. Set it aside.

  12. When the loaves are fully proofed, uncover them. Brush them with the cornstarch glaze. Score them. (3 cuts across the long axis of the loaves would be typical.) Transfer the loaves to the oven, and steam the oven.

  13. After 5 minutes, remove any container with water from the oven and continue baking for 30-40 minutes more.

  14. The loaves are done when the crust is very firm, the internal temperature is at least 205 d

    egrees and the loaves give a “hollow” sound when thumped on the bottom. When they are done, leave them in the oven with the heat turned off and the door cracked open a couple of inches for another 5-10 minutes.

  15. After the loaves are out of the oven, brush them again with the cornstarch solution.

  16. Cool completely before slicing.

Jewish Sour Rye

Jewish Sour Rye crumb

Well, the verdict is: I like rye bread – white rye, dark rye, whatever. Each has it's place. The Jewish Sour Rye I had toasted for breakfast with Salami and Eggs was just right. The 70% Sourdough Rye I had for lunch with slices of Smoked Gouda and Cotswold cheese was perfect.

It's not such a hardship, having to make these choices.


Submitted to Yeast Spotting on Susan FNP's  Wild Yeast blog (This week, hosted by Nick at imafoodblog)


Jw's picture

here is an update on some of my recent baking. I started to experiment with a few new shapes.

I don't know what to call it, tubeshape?

On this picture are just a couple of fastbreads, put in the fridge late in the evening, baked early in the morning. Brought them over to a friend for lunch. Made a BIG impression, a lot more then the effort I put in.

Do you know this kind of bread? it is called frysian rye bread. This is from a store, I'll try making it someday. It tastes real good.

Next is a zopf, but also in a different form. Just looks nicer, not easier to cut.

A couply of these will be gone in no time, great with home grown marmalade.

Since my yeast is 'back online', I am making the standard overnight bread again. Biga late at night, started finishing it early in the morning.

This is my bread in ten (hours). Starting a biga as late as possible, then finishing it early in the morning after the sun's salutation, in a couple of hours. I let it rest for 2.5 hours and then do a 2x 30 minutes wake-up before final shaping. Sometimes the scoring looks much better then on this picture, no effect on the taste.

I am actually in San Diego this week, hoping my order from sfbi has arrived... 

Happy baking!



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