The Fresh Loaf

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SylviaH's picture

These scones are lovely and moist and have a wonderful flavor.  They taste great with jam and butter.  I enjoyed a wedge with mascarpone cheese.  They make for nice looking Easter scone.

My variation on a lemon scone recipe.

8 oz. plus extra for some light kneading and adjusting hydration - I used Pillsbury All Purpose Flour

2 Tablespoon Sugar

1 Tablespoon Baking Powder

1/4 teaspoon Salt

1/4 cup Unsalted Butter

2 teaspoons Lemon zested

2 teaspoons Fresh Rosemary - clipped into small pieces

2 Medium Eggs

4oz. whipping cream - I only had heavy cream so I mixed half heavy cream and half milk

Sparkling sugar for sprinkling about 2 Tablespoons -

In a Medium bowl.  Wisk all the dry ingredients, lemon zest and rosemary in a medium bowl.

Using a pastry cutter add the butter until the butter is in very small pieces..the flour will look crumbly.

In a small bowl.  Lightly mix 2 Medium eggs and cream.

Make a well in the flour mixture and add the egg, cream mixture into the center.

Mix quickly and gently until all is moistened.  I use a fork.

Dump out onto a floured surface and gently knead and shape into a round.  

Brush with some cream and sprinkle with sparkling sugar.  Make slices with a wet knife into eight wedges.

Bake 400F pre-heated oven for 20-30 minutes or until lightly golden brown.  I baked for 20 min. on 400F convection.






dmsnyder's picture


I'm continuing my exploration of bread baking with Gérard Rubaud's mix of flours. Today's breads were made with a firm levain, as used by Rubaud, and a high-hydration final dough. I made about 1500 gms of dough. The flour required is shown in the first chart.



Wt (gms)




Whole wheat



Whole spelt



Whole rye






I divided the dough to shape two 500 gm boules and two 250 gm ficelles.

Total dough




Amount (gms)

Bakers' %


















Amount (gms)

Bakers' %







Active starter







Final dough




Amount (gms)

Bakers' %

















We had some of the baguette with dinner. It is a mildly sour bread with a delicious flavor, like the other breads made with this mix of flours.



jennyloh's picture

For the love of bread,  I woke up 5 am,  with 4 hours of sleep just to see this bread rise and baked.  I didn't regret.  

Adapted from Bernard Clayton's New Complete Book of Breads,  I tried my hand again on this Pain de Campagne Poilane.  In addition,  I also tried using a claypot to bake this.  

I'm quite satisfied with my results,  the crust was crispy,  the texture is amazingly soft unlike those others that I tried.  I would have liked more holes,  but I think what matters is the taste.  The taste is good,  a little sweetness, if I changed to sourdough,  it probably has better effect.

My 3 days experiences are here with recipe:


By the way - after it cooled, the boule cracked a little and seem to have shrunk. Is that normal?


breadbakingbassplayer's picture

Hey All,

Just wanted to share with you a very large 2.225 kg mixed levain miche that I baked on 2/23/10.  It is roughly 12 1/2" in diameter by 5 1/2" tall.  It was well worth staying up late on a weeknight to do.  We cut into it on 2/25/10 at a dinner part, and it was worth the wait...

Please excuse the crumb shot as it was from my friend's iPhone under less than stellar lighting conditions...



Stiff Levain

216g - AP

129g - Water

22g - Firm SD starter (60-65% hydration)

366g total

Liquid Levain

144g - AP

144g - Water

14g - Firm SD starter (60-65% hydration)

302g total

Final Dough

576g - AP

286g - BF

144g - Organic Hard Wheat Berries (freshly ground)

44g - Organic Spelt Berries (freshly ground)

30g - Organic Rye Berries (freshly ground)

762g - Water

26g - Kosher Salt

366g - Stiff Levain

302g - Liquid Levain

Approx 2500-2600g total dough



7:00am - Mix stiff and liquid levains, place each in covered containers and let ferment on counter for 8-10 hours.

6:40pm - Measure out final dough ingredients.  Prepare a bowl of water for dipping your hands to knead.  Place all water in large mixing bowl.  Cut up stiff levain and place in mixing bowl along with liquid levain.  Add all try ingredients on top and mix well with wooden spoon.  After all is combined, with wet hands, knead dough in bowl using french fold method squishing out any lumps.  Knead for about 5 minutes until relatively smooth dough, cover and let rest for 30 minutes.

7:15pm - Turn dough using stretch and fold method, cover and let rest.

7:45pm - Turn dough, cover and let rest.

8:15pm - Turn dough, cover and let rest.

8:45pm - Turn dough, cover and let rest.

9:15pm - Turn dough, cover and let rest.

10:15pm - Turn dough out onto lightly floured surface and shape into boule.  Cover and let rest for 15mins.

10:30pm - Final shape and place into floured linen lined basket, lightly flour top of dough, place towel on top, place basket in plastic bag, proof for 60-90 minutes.

11:15pm - Place baking stone on 2nd rack from bottom, prepare steam pan, preheat 550F with convection.

11:45pm - Add 1 cup of water to steam pan, close door.  Turn boule out onto floured peel, slash, place directly onto baking stone, add 1 more cup of water to steam pan, close door.  Turn oven down to 460F, no convection.  Bake for 20 minutes.  Rotate loaf, bake for another 15 minutes.  Then turn down oven to 400F and bake for another 55 minutes, rotating half way.  Loaf is done when internal temp reaches approx 210F.  Cool and rest for 24hrs before eating.



jpchisari's picture

This a adapted from a formula I've used for a few years now and decided to replace the 100% Hydration Poolish with 100% Hydration Levain. I made no adjustments to original formula for this.

Original formula is from Bread Bakers Guild Team USA 2002






Final Dough








Dissolve Yeast in water

Add flour and mix until smooth and well incorporated

Let ferment 12 -14 hrs at 70degF until poolish has risen and just begins to fall.


Final Dough

Place Water, Flour, Malt and Poolish in bowl of vertical mixer and mix on speed 1 for 4-5 minutes or until all ingredients are well incorporated.

Rest for autolyse for 20 minutes

Add Yeast and Salt and mix speed 1 for 2 minutes

Mix speed 2 for 1-3 minutes to develop structure

Gluten should not be fully developed

Dough will be light and lively and be on the soft side.

Ferment at 75degF 2 hrs with punch and fold at 1 hr

Divide into 12 oz pcs and gently preshape into cylinders and rest for 30 minutes

Shape into baguettes

Final Proof 50-60 minutes

Bake at 475degF for 20-25 minutes with steam( mine take approx 18 minutes in my oven)

Vent oven for last 3 minutes of baking


The last three photos are baguettes I retarded for approx 4 hrs before proofing and baking. To bring to room temp and proof took approx. 2 hrs.

These retarded baguettes browned much more quickly and had a more open crumb.




smasty's picture

I wanted to make a practice Pandoro for Easter.  It came out GREAT--and was simpler than I expected!  I used the recipe in Maggie Glezer's Artisan Baking.  I followed almost every direction to the letter (except shaping).  I used KAF Lancelot flour (14% protein) and SAF Gold yeast (along w/ SD starter).  I always have cocoa butter on hand, so that wasn't a problem.  I did use salted butter (unsalted is specified), so did not add any additional salt (the recipe uses a lot of butter!)

Here's a pic of my "Primo Impasto"--the first stage dough, after it had quadrupled (rubber band shows starting point)

For the "Secondo Impasto" (second dough), melted butter is whipped with melted cocoa butter and incorporated with eggs and sugar, flour and the first dough.  Whipping makes incorporation of the butter into the dough much easier--I had no trouble at all with the dough.  The recipe has a bunch of eggs.  I do wonder how the dough can sit out for 12 hours with all those raw eggs in it? took about 45 min of mixing for the dough to be ready for the molds. The molds need to be very carefully prepared with melted butter and dusted with flour.  The taste of the dough was very weightless silk on my tounge.  The recipe talks about shaping the dough before putting it in the mold.  I could not imagine trying to shape the dough--it was just long loose strands of butter and gluten, so I just "poured" it into my molds.  That seemed to work just great.  Then the dough ferments in the molds for 12 hours.  Following the timing schedule in the book is a good idea....but it meant getting up at 5:00 am to bake the bread. 

Here's a pic of dough in the mold.  I bought the Pandoro mold at Amazon. 

Here's a pic at 5:00 am after 12 hours of ferment time (yes...I got up at 5:00 am to check them!)  As I stumbled, bleary-eyed, into the kitchen, I was greeted with an incredible sweet yeast scent. 

Here's after baking--must cool 30 min before unmolding


Crumb.  The taste is so good!  Delicate, not too sweet, melt-in-your-mouth.  A lot like yellow cake for adults! 

jennyloh's picture

I have a question on the use of old dough.  I read somewhere that we can freeze old dough,  which I did to mine, probably about 14 days old. Now I'm taking out to use to try out on my Polaine de Champagne again. 

I took out from my freezer and refridgerator to defrost, not counter top. It looks like the yeast is still active.  Am I doing this right? should I have just defrost it within a short period and use it?  The colour and smell still stays good.

I saw a discussion on refreshing the old dough.  Can I just use it as it is,  throw and mix into my dough or I should at least refresh it first?

Shiao-Ping's picture

I went to my neighbourhood bookstore, Mary Ryan, after dropping my son to school the other day.  The timber flour and the Bach playing in the background made me want to stay longer.  I paid for a cookbook, Bécasse, and quickly left.  I wanted to have breakfast and coffee at Chouquette Boulangerie & Patisserie.  This was my first time back there since my last post about them five months ago.  Their business is going really well.  Quite obviously, there are unfilled demands for good quality breads and pastries around Brisbane.  I peeped into their production area right next to the shop front, only two people remaining there, decorating pastries.  I asked for butter for my Baguette Traditionnel to go with my coffee.  Lovely coffee, lovely baguette, and a lovely morning. 

While the baguette I had was made early that morning, the crust was not all that crunchy any more, without being heated up again.  The labour is so expensive here in Australia that it is not possible to have several hot bread times intra day.  In Japan and Taiwan, the population density is such that it is economical to provide that kind of quality throughout the day.  Many bakeries over there have a white board standing at the door with hot bread times written on the board as you walk in.

The breads in this post were my "warm-ups" for a Lionel Poilâne style of miche.  I have ordered my T80 flour from a French on-line grocer.  It is wicked to think we are able to order anything from anywhere in the world on-line.  I have almost all of Lionel Poilâne's books and have been studying them.  Many people have tried to bake a Poilâne style of miche.  While I do not believe there is such a thing called the best bread in the world, the intriguing thing, to me as a home baker, about Miche Poilâne is its process; i.e., you set aside a portion of the dough to be the levain de pâte for the next batch of dough and, again, a portion of the next dough is sectioned off to be the levain for yet another dough, thus, making dough and levain a seamless continuous process.  To be exact, 1/3 of the dough is set aside and proved for a couple of hours before being used as a levain and added to the next dough.

Courtesy of Eric at, the following two pictures were the famous Miche Poilâne, air-flown from Paris to Iowa, the USA, in March 2007, for his bread-day (birthday) party:



                                                    Miche Poilâne, air-flown from Paris to Iowa


We cannot call a miche that we made a true Poilâne style of miche without using the flour that they use.  The flour combination that I used for the breads in this post is no where near T80 but is fun for me because it is a change from my usual white flour.  This post for me is about Poilâne's process.

My Continuous Dough and Levain Process

Basically I wanted to make a miche of about 1 kg each.  I also wanted to set aside about 1/3 of my dough as levain for my next dough, so for my first dough I needed to have about 1.35 - 1.4 kg.

Next, I needed to decide on a hydration.  I chose 75%.  Miche Poilâne is about 65% hydration.  Their hydration is because of the flour they use is a softer kind of flour; but my flour combination (see below) can take more hydration and would love more hydration.  A 75% hydration has another advantage - it makes calculation really easy.  This hydration is for the main dough as it is for the levain as they are the same process.

Next, flour combination.  I chose to have 50% bread flour, 30% whole wheat flour, 10% spelt, and 10% rye.  I used this combination for all my seven miches in this post, except the last two.   The seven miches were made, one after another, in a space of 5 days.   For the 6th miche, I used 50% bread flour and 50% sifted whole wheat flour and for my very last miche, see below.

For my first miche, I pre-scaled 800 grams of flours (in the above combination), 600 grams of water, and 16 grams of salt, for use in the levain as well as the main dough.  

First, the levain for the first miche.  I took 20 grams of my usual white starter from the refrigerator as my chef and built it to 350 grams in three stages, using 200 grams in total of the 800 grams of flours and 150 grams in total of the 600 grams of water.  When the levain was ready, I then mixed my main dough using the rest of the ingredients, including salt. 

After an autolyse of 30 minutes and 20 stretch-and-folds in the mixing bowl, I set aside 350 grams of the dough to be the levain de pâte for my 2nd dough.  Instead of two-hour ferment as per Poilâne, my levain de pâte was fermented on average for 5 - 6 hours as I like my levain to almost triple.  My room temperature averaged around 26 - 27 ºC.   The salt in the levain meant that it developed more slowly, allowing more flavours and aromas in the end result.  

The first dough had 2 1/2 hour bulk ferment and about 2 1/2 hour proofing. 



  • 1st miche:  Crumb tasted a little bit gummy and very sour.  (I guess this was because my chef was straight out of the fridge.  If I had refreshed my starter culture at least a couple of times before the 3-stage levain build, the miche would not have been so sour).


Just before the first miche was baked, my first levain de pâte was ready to mix my second dough.  For my second dough (and all of the rest of the doughs except my 7th miche), I pre-scaled 600 grams of flours (in the combination detailed above), 450 grams of water, and 12 grams of salt.  I mixed the second dough.  Again, autolyse, stretch and folds ... the same procedure, and set aside 350 grams as levain de pâte for the third dough.

My second dough was proof-retarded overnight.   While the second dough was being retarded in the refrigerator, the levain de pâte for the third dough became ready late that night.  It was getting late, but instead of placing the levain in the refrigerator for use the following morning, I decided to mix my third dough there and then.  Again, the same procedure, including taking 350 grams off the dough as levain for my fourth dough.  Just before mid-night, I place my third dough to bulk retard in the refrigerator.



  • 2nd miche:  The gumminess has disappeared but the taste is still very sour.


The next morning when the above 2nd miche was baking in the oven, the third dough was warming up to the room temperature.  And, in the mean time, the levain de pâte for the fourth dough was ripe to use.  The continuous dough and levain process was such that there were three things going at one point.





  • 4th & 5th miche:  These were my favourite of the lot (except my 7th miche in this post).  They were light and spongy and toasted beautifully.  Because of the whole grain flours, the two miches above were still sour, not in an unpleasant way, but I am not one who loves pickles.  They tasted a lot better the next day and the next day again - the sourness had mellowed and the flavour was more rounded. 


For the whole time up to that point, my levain de pâte smelled sour.  And then, all of a sudden, my levain de pâte for my 6th dough smelled milky, very milky.   The multiple feedings (and perhaps the relatively short refreshment time as well) had finally done the trick.  I was so happy that I decided I would do something different for my 6th miche.   Instead of 600 grams in the flour combination above, I used 600 grams of sifted WW flour.  I had to use 700 grams WW flour to get 600 grams finely sifted WW flour.  I was amazed at the amount of brans in my usual WW flour.  




  • 6th miche: Unfortunately, I was running out of gas, getting impatient, and did not allow enough time for my 6th dough to ferment (at bulk and proof).  It had the promise to be one of the best miches of the lot, but the promise did not come to fruition.  While large and irregular holes are visible in the crumb shot above, where there are no holes, the crumb actually felt dense.  And the flavour, oh, what a disappointment!  I would have thought that, with all the brans taken off, the crumb would taste sweet. But, No... I am not being critical... the taste was kind of bland and the mouth feel was heavy.  I didn't even like it toasted the next day.  This just goes to show that it is no good hurrying.  For crumb flavour to develop, time is of essence.


I rested for half a day, so did the levain de pâte (part of the 6th dough), resting in the refrigerator.   I just had to pull it out again from the fridge to make one more try.  And this time, for my 7th miche, I decided to make a 4 pounds loaf (the size of Miche Poilâne) with 5% WW, 5% Spelt, 5% rye, and the rest white.  I gave the dough a slow, long bulk ferment of 6 - 7 hours overnight at room temperature of around 24.5 - 25 ºC.  As the dough became bigger, my levain de pâte as a percentage of the final dough had become smaller.   The next morning, before I shaped, I turned on my oven full blast to pre-heat.  The shaped dough proved for only an hour and 15 minutes (because of the long bulk).  And the result is ....Bellissimo!  






  • 7th miche:  The flavour is well rounded, not too much acidity, just enough, and very "creamy."  The texture is supple.


The cells of this miche were very well fermented.  In the centre, there might not be large and irregular holes, but the texture was light, very different from my 6th miche.  I cut the 4 pounds miche in half below:





                                                                       crumb of the 7th miche


If you look closely and compare the crumb shot above with the crumb shot of th 6th miche, you will see that there is much more lightness and suppleness in the 7th miche.

Overall, this had been a fun exercise.  It would have been better in winter when everything can be left on the kitchen counter without having to worry if the levain or the dough gets over fermented.  With a continuous dough and levain process like this one, you bound to have good bread sometimes along the way.   Enjoy!



ritav's picture

Following is a sweet tarali recipe for all seasons.  They are light, sweet and can't stop eating them.  They are also great dunked in red wine.


Sweet Taralli

6 large eggs

1-1/2 t. salt

½ cup shortening preferable Crisco

1/2 envelope of dry yeast

1/2-cup water

6 to 6-1/2 cups all-purpose flour (Do not use all the flour if not needed.)



2 egg whites or Just Whites equal to 2 eggs (4 t. Just Whites & 4 T. water)

4 cups of sifted confectioners sugar

2 t. lemon extract



  •  Proof yeast in water heated to 110 degrees

  •  Beat eggs until fluffy and mix with shortening, salt. Then add the yeast mixture and flour.

  •  Place on floured board and knead for 5 minutes. Let set for 10 minutes.

  •  In the meantime, bring a large pot of water to a boil.

  •  After 5 minutes, knead the dough again for 5 minutes and rest for 10 minutes.

  •  Preheat oven to 450 degrees.

  •  Cut pieces of dough the size of a golf ball and shape as desired (twists, circles or whatever you wish). Do not overwork the dough.

  •  Drop into boiling water until taralli floats to the top. Remove and set on clean dishtowel to drain.

  • äWhen all the taralli have been boiled, place on baking sheets lined with parchment paper and bake for 10 minutes. Reduce temperature to 350 degrees and continue to bake for 10 minutes or until they are brown in color.

  •  Cool completely on a rack. 

Icing Glaze

  •  In a mixer bowl beat egg whites and confectioner's sugar until very stiff. Add the lemon extract and beat to blend. If too stiff for dipping, add a little water and beat again.  Dip each tarali in the glaze and set on a rack with a pan underneath for dripping.

Makes approximately 30 to 35 taralli.


nirbeltran's picture

well i have to admit i am hardly using yeast any more - all my breads are now based on my sourdough and its been living in my fridge for a few good months now .

i use the basic starter formula from Barry Harmon's site with a few changes for this bread :

60g of sourdough @ 75% hidration - i fed mine one day before mixing .

mix with 80g ap flour

20g whole grain rye flour

20g spelt flour

and 120g water


let is rest on the kitchen counter overnight ( i waited about 12 hours )


then add

200g ap flour

50g whole grain rye flour

50 spelt flour

and 300g of water

again let it sit for 12 hours


then i mixed the final dough

to the 900g of starter i added 

25g salt

380g water

600g ap flour

100g whole grain flour

90g spelt flour

mixed all and let it rest for about 6 hours


then did a stretch and fold .

divied in two loafes , shaped and into the fridge for 12 hours or so


baked  covered for 30 minutes amd then 15 more uncovered - i used an iron cast pot .

my oven is a stove gas oven and its a little warmer then normal kitchen stoves - i bake 2 280-300 c

but i guess it will work the same with a normal 250 c baking heat 



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