The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent Blog Entries

ehanner's picture

I was in Walmart last week and noticed a new green bag on the shelf next to the bright yellow Bread Flour from Gold Medal. It could be that this isn't a new offering from GM but it's the first time I have seen the Green package. I thought I would try a bag and see how it like it compared to other AP flours I use. First, the price made me take a second look. It was priced at $4.74 for a 5 pound bag. The Bread flour next to it is $2.65.

I have been wanting to make a batch of croissants so I thought his would be a good recipe to try my new organic AP on. A better test for me will be a French bread since I'm struggling with my laminated dough skills. Next time. Some people use a stronger flour for croissants than AP. I like the tender crumb I get from the AP. I used SteveB's recipe and procedure which I have enjoyed for some time. My croissants don't look any where as good as Steves or Larry's or Andy's and probably everyone else but they are delicious! Every time I make these  I swear I'm going to buy a sheeter even if I have to put it in the garage.

Proofing after 1st egg wash, under the cover. These half sheet covers are just terrific for these.

After 1st egg wash

A little crowded for good browning:>(

A small sample with my name on it :>)

Reasonable crumb and very nice flavor!

txfarmer's picture

Ever since Don introduced the method to combine cold retardation and gosselin baguettes, I have been eager to give it a try. David's successful try adds fuel to the fire. First I made the original Gosselin baguettes just to compare, it was delicious. Howver my first attempt with the cold retardation version ended up with an overflowing bucket in the fridge - yup, I forgot to reduce the yeast and used a container that's too small. I probably couldn've salvaged what's left in the container, but I didn't, I was too busy wiping my fridge.


This time I reduced yeast to 3/4tsp (Don added to his original post that he used 1/2tsp of yeast, but I didn't see that until ... now. Oops. Sort of decided on the # of 3/4tsp randomly, luckily it's close enough to Don's 1/2tsp.), used a combo of KA bread flour (25%) and GM AP flour (75%), kept the hydration at 75% exactly. The rest is exactly like Don's formula and everything worked out well.One thing I noticed immediately is that even though I baked them as how I bake all my baguettes, these come out MUCH darker. Is it because the long autolyse and long cold retardation brought out more sugar in the flour? They sang loudly coming out of the oven.

I used more AP flour in this batch than the original Gosselin baguettes, which means the dough's even more soft. Channeled David and the chickens, scored with an angle, got ears, however tiny, but there they are!

open crumb, comparable to original Gosselin

Here's what's unexpected about this bread:I would've thought after such a long time in the fridge (36 hours), the dough would lose some of the gluten due to too much proteolysis, especially for a dough that's mainly AP flour. However, it's the opposite. It felt MORE elastic than the original Gosselin dough during preshaping and shaping, in fact, they are so elastic that I had to fight a bit to get them to the proper length. Anyone has a good explaination? Does proteolysis activity slow down a lot at low temperature? Anyway, these baguettes are very flavorful, less sweet than original Gosselin, but more "complex".

Thank you Don for sharing with us such an innovative recipe, it was fun to make and delicious to eat.

yozzause's picture

I have just returned from a gold prospecting trip here in Western Australia, the trip was organized by my good mate Bob,and it was to be a 2 week away jaunt.

There were two vehicles and a trailer and 4 guys along with my SOUR DOUGH culture setting off from Perth on a saturday morning, we had some rain overnight but the spirits weren't dampend as we picked up the two hire detectors (minelab 4500's).

The drive took us up the Great Northern Highway which is the main route used by trucks going to the North West servicing the Mining Industry, Iron Ore being the biggest along with gold, gas and a multitude of other minerals our state is blessed with.

Everything here is big and it is not long before you are sharing the road with road trains , huge trucks pulling 3 trailers, we had our 2 way radio on and could here the colourfull truckie lingo from time to time, and very handy to let these guys know that you are ready for them to come past if they are in a hurry or if you catch them on a hill and are going past, most of thes guys are real pros.

There is also a large number of grey nomads heading north for the winter warmth and they are usually the truckies nightmare as their speed is quite a lot lower, they are often elderly and can be oblivious to faster trucks trying to earn their living. The air displacement of a truck passing can also upset caravans quite easily. How ever if trucks loose there momentum and have to slow to 80 klm it takes them a long time to build it up again.

We did come up behind an escorted load of two dump truck bodies on low loader that according to the escort vehicles were 8 and a half metres wide so therefore took up the whole of the paved roadway.

The lead vehicle travels a good way ahead with flashing lights advising over the two way the size of the following load giving traffic in the opposite direstion time to pull of to the gravel shoulder of the road this is followed by a police escort vehicle that ensures the traffic is off to the side then come the outsize load followed by tail end charlie that advises of following traffic. We were treated to the site of a triple road train passing the two dump truck bodies at about 80 klms an hour.

It started with calls between tail end charlie and the truck and then the lead escort identifying a floodway further up the road as a passing point , The Overtaker then drops back a bit and winds up ready for the manouver, it seems to take for ever. but safely past we are the called to come past as the dumpers have lost a bit of omph, but the road way is not as wide as in the floodway and we have 2 wheels in the dirt and most of the dump tray over us with various attaching items sticking out at you with dayglow flags flapping almost in your face we were baulked half way past as the roadmarkers were in danger of being flattened.The truck driver barks encourgement to go for it. Bob thought we would have a yellow mark on the side of the Prado we were that close, although he did think that it could match the brown mark on his side. Anyway our second vehicle got past unscathed and we made our first nights stop at Cue. Two of Bobs friends were joining us here and had been kind enough toput us up for the night in two of their caravans.

I was able to feed my sour dough here as i intended baking bread in the campfire oven when we were set up in camp.                          (to be continued)

ananda's picture

Hi Again!

Very quickly following on from my last post "Whitsuntide Breads and Other Antics", this is a quick post listing the books that I recommend for my bakery students to source to aid their programme of study.

Hansjoakim asked me about this, after I posted information about a Student Bread Competition.   There are just short of 50 books on the list.   The one I most want is one Hans referenced sometime ago by Claus Schunemann.   I've tried to get it through Amazon UK, and finally received an e-mail today.   Original price for the book is just over £55.   I would pay that!   However, a secondhand version is about £90 + P&P, and a new version is over £125 + P&P!!!!

The College Library service is top class.   Next year's books are ordered already.   These will now come mainly as e-books.   Most of the books I'm ordering now are scientific and technical and go over the magic £100 mark.   That's the point where alarm bells start sounding in our "cash-strapped" world of UK 2010!   Books shown below with double * are in our library.   Others are noted as on order in some shape or form.

Of course, blogging on TFL partly shows my keen enthusiasm for all matters electronic too.   And this is very highly valued by the College....To the extent that, as Lecturers, our use of ILT is monitored and built in to performance management.   Every course  which runs in College has a "Blackboard" site.   This is a means of inter-active learning for students, and the sites I have created for the bakery course I run are my pride and joy.   I won 2nd prize last year as ILT Practitioner of the Year.   The site content allows students to access any learner materials night and day, either in College, or anywhere else, given access to a pc and the internet.   Materials include a host of photgraphs from all the practical classes, plus demonstration videos.   Some of these are available on my TFL blog, as you may have already seen.   All course details and documents are posted, and folders full of my recipes.   The front page is an "Announcements" area, enabling me to provide rapid and immediate news for students [eg the news of the Apprenticeship Baker post which came up the day before yesterday].   There is also a place for "External Links".   I have quite a range in here; top of the pile is immediate access to....THE FRESH LOAF, of course!

In the syllabus area, there are loads of documents for students to use to complete the course.   Also in here, is this list shown below.   Well, my studies at University in the early 1980s involved use of microfiche to access books in the library,; no computers whatsoever!   I didn't even know how to word process until early 2004!   Some folks think mobile phones are where it's at, and others go more for media such as television.   I've long been convinced that the most powerful player is the pc, and, particularly the internet.   Anybody disagree about that?

So if I've missed anything off please let me know.   As you can see, there is a big "hats off" to the great US Artisan Bakers; my personal big inspiration in the book world of the last 5-10 years.   A quick count up suggests I own about 20 of the books shown in my personal baking library.



Recommended Texts

I will add to this list from time to time:

**Amendola, J., Rees, N. (2003) Understanding Baking: The Art and the Science of Baking. New Jersey: John Wiley & Sons

Banfield, W.T. (1947) Manna: A Comprehensive Treatise on Bread Manufacture. London: Maclaren & Sons

**Barenbaum, R.L. (2003) The Bread Bible. New York & London: Norton

**Bertinet, R. (2007) Crust: Bread to Get Your Teeth Into. London: Kyle Cathie

**Bertinet, R. (2008; paperback, with dvd) Dough: Simple Contemporary Bread. London: Kyle Cathie

** [7 copies]Brown, J. et. al. [Eds] (1996) The Master Bakers' Book of Bread Making. Hertfordshire: NAMB

**Calvel, R., MacGuire, J., Wirtz, R. (2001) The Taste of Bread. Gaithersburg, Md.L: Aspen

Cauvain, S. P. [ed] (2003) Bread Making: Improving Quality Cambridge: Woodhead [on order as an e-book]

Cauvain, S. P., Young, L. S. (2006) The Chorleywood Bread Process. Cambridge: Woodhead

**Cauvain, S. P., Young, L. S. (2007) The Technology of Breadmaking. 2nd Edition. New York: Springer - Verlag

**Cauvain, S. P., Young, L. S. (2009) More Baking Problems Solved. Cambridge: Woodhead

Collister, L., Blake, A. (1993) The Bread Book London: Conran Octopus

** [multiple copies]Connelly, P., Pittam, M. (1997) Practical Bakery. London: Hodder & Stoughton

**David, E. (1979) English Bread and Yeast Cookery. London: Penguin

**DiMuzio, D. T. (2009) Bread Baking: An Artisan's Perspective. New Jersey: John Wiley & Sons

**Edwards, W. P. (2007) The Science of Bakery Products London: Royal Society of Chemistry

**Figoni, P. (2008) How Baking Works: Exploring the Fundamentals of Baking Science 2nd Edition. New Jersey: John Wiley & Sons

**Friberg, B. (2002) The Professional Pastry Chef: Fundamentals of Baking and Pastry.  4th Edition. New Jersey: John Wiley & Sons

**Friberg, B. (2003) The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques. New Jersey: John Wiley & Sons

**Gisslen, W. (2008) Professional Baking. New Jersey: John Wiley & Sons

**Glezer, M. (2000) Artisan Baking Across America. New York, Artisan

**Hamelman, J. (2004) Bread: A Baker's Book of Techniques and Recipes. Hoboken, New Jersey: John Wiley & Sons Inc

**Hanneman, L.J. (1991) Bakery: Flour Confectionery. 2nd Edition. Oxford: Butterworth - Heinemann

**Hanneman, L.J. (1992) Bakery: Bread and Fermented Goods. 2nd Edition. Oxford: Butterworth - Heinemann

** [multiple copies]Hanneman, L.J. (1993) Patisserie 2nd Edition. Oxford: Butterworth - Heinemann

Hui, Y. H. et. al. [Eds] (2006) Bakery Products: Science and Technology New York/London: Wiley-Blackwell [on order as an e-book]

Kaplan, S. L. (2006) Good Bread Is Back: A Contemporary History Of French Bread, The Way It Is Made, And the People Who Make It. Durham and London: Duke

Kirkland, J. (1927) The Modern Baker, Confectioner and Caterer. London: Gresham

**Labensky, S., Martel, P., van Damme, E (2009) On Baking: A Textbook of Baking and Pastry Fundamentals.  New Jersey: Pearson, Prentice Hall

**Leader, D., Blahnik, J. (1993) Bread Alone: Bold Fresh Loaves From Your Own Hands. New York: Morrow

**Leader, D., Chattman, L. (2007) Local Breads: Sour Doughs and Whole Grain Recipes From Europe's Best Artisan Bakers. New York: Norton

**Lepard, D. (2004) The Handmade Loaf. London: Mitchell Beazley

**Lepard, D., Whittington, R. (2010) Baking with Passion: Baker and Spice. London: Quadrille

**Ortiz, J. (1993) The Village Baker. Berkeley, California: Ten Speed Press

**Reinhart, P. (2001) The Bread Baker's Apprentice. Berkeley, California: Ten Speed Press

**Reinhart, P. (2006; paperback) Crust and Crumb: Master Formulas for Serious Bread Bakers. Berkeley, California: Ten Speed Press

**Reinhart, P. (2007) Whole Grain Breads. Berkeley, California: Ten Speed Press

**Reinhart, P. (2009) Artisan Breads Everyday: Fast and Easy Recipes for World-Class Breads. Berkeley, California: Ten Speed Press

**Rinsky, G., Rinsky, L. H. (2008) The Pastry Chef's Companion: a Comprehensive Resource  Guide for the Baking and Pastry Professional. New Jersey: John Wiley & Sons

**Roux, M., Roux, A. (1993) The Roux Brothers on Patisserie. London: Little, Brown

**Shulman, M-R. (1990) Bread Book. London: Macmillan

Stevens, D. (2009) Bread: River Cottage Handbook No. 3. London: Bloomsbury

**Suas, M. (2008) Advanced Bread and Pastry USA: Delmar Cengage Learning

**Treuille, E., Ferrigno, U., O'Leary, I. (1998) Bread. London: Dorling Kindersley

**Whitley, A. (2006) Breadmatters: the state of modern bread and a definitive guide to baking your own. London: Fourth Estate

**Wing, D., Scott, A. (1999) The Bread Builders: Hearth Loaves and Masonry Ovens. Vermont: Chelsea Green.




Baking: The Art and Science (Hardcover)   by Claus Schunemann (Author)


Other texts of interest to be found in the College Library:




Cordon Bleu

"Baking 1" and "Baking 2"   1971

London; Macdonald and Jane's

Daniel A. R.

"The Bakers' Dictionary" 2nd edition, 1971

"Bakery Materials and Methods" 4th edition 1963

"Bakery Questions Answered" 1972

"Up-to-date Confectionery" 1978


Essex; Elsevier Applied Science

Richemont Craft School

"Perfect Bakery and Confectionery" 1989

"Swiss Bakery" 1988

"Swiss Confiseur" 1987

"Swiss Confectionery" 1985


Lucerne; Richemont

Barrows, A. E.

"Bakery Specialities" 1984

Essex; Elsevier Applied Science

Shulman, M. R.

"The Bread Book" 1990

London; Macmillan

Schumacher, M.

"Complete Book of Baking" 1993

London; Tiger

Culinary Institute of America

"Baking and Pastry - Mastering the Art and Craft" 2004

New Jersey; John Wiley

Bachman, W.

"Swiss Bakery and Confectionery" 1949

London; Maclaren

Boyle, T. and Moriarty, T.

"Grand Finales - Art of Plated Desserts" 1997

"Modernist View [Grand Finales] 1997


New York, John Wiley

Fance, W. J. [ed]

"New International Confectioner" 5th Edition 1981

London; Virtue

Nicolello, I

"New Manual in Patisserie and Confectionery"

"Complete Confectionery Techniques" 1994

Complete Pastrywork Techniques" 1991

"Basic Pastrywork Techniques" 1991

** there are 10 copies of this manual in the library!!



London; Hodder and Stoughton

Barker, W.

"The Modern Patissier" 1983

London; Hutchinson

Healy, B. and Bugat, P.

"Mastering the Art of French Pastry" 1984

New York; Barron's

Karousos, G.

"The Patissier's Art 1994

New York; John Wiley

Juillet, C.

"Classic Patisserie" 1998

London; B. H

Bennion and Bamford

"Technology of Cakemaking" 1930, rep 1986

Worcester; Billings. There is a recently updated version of this available, but not in the library







Ashby, P


Boyle, P. T.

"Sugar Work"

Lees, R. and Jackson, E. B.

"Sugar Confectionery and Chocolate Manufacture"

McFadden, C and France, C

Chocolate - Cooking with the World's Best Ingredient

Sinkeldam, C.

"Art of Marzipan Modelling"

Storer, E.

"Complete Book of Marzipan"

Lodge, N

International School of Sugarcraft


Best wishes


patricia hains's picture
patricia hains

I am new to this site.  I could spend the whole day reading through all the blogs for great tips and recipes.  Thanks, all!  About a year ago, I took a five day course in Italy with Carl Shavitz baking in a wood fired oven.  It changed my life.  He has spent years perfecting his sourdough and other Artisan breads.  And his technique is fabulous.  If you want to learn from a pro, he is the master.  He does classes in the US, Italy and the United Kingdom.  I continue to perfect his breads.  Also, thanks to the information on making a great pizza crust.  I recently purchased a wood fired oven and pizza is next on my list to perfect.  Happy baking, everyone...

Joe_K's picture

I am new to baking bread.  I made a loaf of 100% Whole Wheat Sandwich Bread and Whole Wheat Mash Bread from Peter Reinhart's "Whole Grain Breads".  I made both of them in the Batard shape. During the proofing process, both loafs flattened out. The volume did increase as speciefied. It started out about 2.5" to 3" tall and ended up around 1.75".  It did not have any oven bounce.  I used a sheet pan and steam. I do not have a hearth stome yet. What should I do different?

hmcinorganic's picture

I started the rye starter last weekend and it came together quickly and was fermenting away so I decided to try to make a batch this evening.  I also made two boules of french bread, but the dough was not behaving well;  too wet, and they spread sideways.  However, these turned out great!  (I followed the recipe from Bread Bakers Apprentice, basic sourdough):

Nice golden crust.  I like the way these look.  They are a little flat, but not bad.  I meant to do more stretch and folds (I only did one after an initial short round of kneading) but the day got away from me.  I haven't tried the little pointy cuts before; they're fun.

Daisy_A's picture



It was exciting to make this first sourdough after all the work that had gone into nurturing my starters. I thought I'd lost the loaf at several stages but I learned so much through making it. There are many things I need to work on but it tasted delicious!

I'd like to thank TFL members for their encouragement and also QJones at Madrid tiene miga [Madrid's Got Crumb] for the wonderful recipe for Hogaza integral (con masa madre de centeno 100%) [Whole grain loaf (with 100% rye starter)]. As you can see on the latter website, in the hands of an accomplished baker, this is a beautiful loaf . An English translation of the formula and method for this bread is included in the chart at the bottom of this blog, with notes on my own attempt.

Like others here I arrived at TFL via SourdoLady's instructions on how to cultivate a starter, found on Google. I would like to thank you all for your help at every stage - welcome, answers to queries, encouragement to start my first loaf and also specialist advice via live posts and messages and the archives. Many people have helped me but I would particularly like to thank Ananda (Andy) for his specialist guidance and feedback.

I've lurked on several bread boards now but what really made TFL stand out for me was its strong building of mutually supportive networks across baking levels, which is mentioned by so many new participants. Thanks Floyd and Dorota for building this place!

While waiting for my starters to develop I read TFL archives,  baked several yeasted breads, including Jason's ciabatta and Floyd's hot cross buns from TFL and bollos preñaos from Madrid tiene miga. I also added to my baking equipment. I started with the 'hogaza integral' because it just sang out to me as a sourdough but also because I could bake it with the small selection of equipment I had at the start, which did not allow me to proof batards or safely cover loaves during baking.

One of the key things of this first foray into sourdough baking was getting to know how my rye starter, Rosie, worked to raise a loaf. As it happened she whipped through a projected 4 hour second proof in 1.5 hours. This meant that when the dough and Rosie were ripe and ready to go the oven was stone cold. I'd not wanted to preheat it for 3 hours. Mercifully as advised by Ananda and Andrew Whitley's Bread Matters, as well as many members of TFL, I was watching the dough intently through the second proof. I put in back in the fridge briefly then removed it to heat up in preparation for baking. Time was of the essence at that point as I could see that the skin was growing tighter. It became important to transfer it to the oven quickly. Previous to this I had developed some good shaping and peeling skills working on rounded Swedish rye breads. However I lost them in the stress and excitement of the moment.

The banneton, which had been a focus of interest in our household, supported and released the dough well. It was looking good - a nice, tight boule. By the time I'd slashed it weakly, taken an photograph of it, mis-peeled for first time ever, got the dough back onto board for a random reshape and re-peeled it, it was a teardrop miche shape with no evident slashing...Now I know that 30 seconds to get the dough into the oven means just that.

Another key thing about this bake was getting to know my oven. I had assumed from a temperature reading taken near the bottom of oven that it was under heating. When I baked my second loaf I took the temperature higher up at my DH' s suggestion and it was off the scale. Unknowingly, I put this first loaf into a really hot zone. It cracked into Maillard caramelization early then darkened. It also cooked more quickly than predicted by the recipe. I didn't think to use a probe on this first loaf so I had no idea what was happening in its interior. At this point I fully expected to be paving the patio with it. I thought I had nurtured a starter and worked for 1.5 days in order to produce a brick. I tried to be philosophical but it would have been a big disappointment not to have gained a loaf after all the labour. At that point I was just hoping for something edible.

When the loaf emerged from the oven its exterior was crackled, with a sort of dappled look due to the yellow maize flour dusting. I thought at first that the crackling was a flaw and do think it arose in some part due to the tightening of the dough while waiting for the oven to heat. I didn't like to look at it at first, as I was hoping for even and golden. However I was comforted by reading in Andrew Whitley's Bread Matters that crackling can occur anyway on loaves and can be attractive; also by looking at the lovely loaves in Jan Hedh's Artisan Bread, many of which have a pronounced crackle.

By the next day, I'd decided to embrace my crackled loaf, as a lovely thing. To convince myself in the first photograph I paired it with the melon that had just arrived in the organic box - telling myself these were two good, round, crackled yellowish things together! 

We had a wonderful surprise when I cut into the loaf. The interior was not rock hard. It was dense with the rye and I know that I need to work on creating more open textures through kneading. but no way was it inedible. I've been finding with some of my loaves that the outsides tend to have a more open crumb than the middles. As I get to know my dough and oven better this is changing. However the shot above in front of the bread bin is through the middle of the loaf and my knife isn't brilliant so it tore it somewhat. I wanted to keep the shot of the bread bin, as it sets the loaf in the context of our kitchen. However, this shot of a more 'cake like' slice gives a much better idea of the crumb in the loaf as a whole. 

The crust was very crackly as you can probably see from the shot above. However, having been introduced to sourdoughs via Moro sourdough, this is how we like it! (Thankfully I'm blessed with a DH who loves crackly crusts. The idea that they would be softer the next day doesn't appeal to him).

And the taste? Well I've been frank about the flaws in my bread making, so let's be honest about the good points. The taste was delicious. I can attribute part of our reaction to tasting the bread to our general excitement at eating our own sourdough for the first time. Maybe all home baked sourdough tastes like this? Well, after baking two more sourdough loaves I can say that it doesn't. All the loaves have tasted good and some of the milder loaves would be more to other people's taste. But we really like strong flavours and the bread really delivered on this front. I think this is due to the recipe. QJones notes how it really foregrounds the rye. The nutty notes of the rye mixed with sour were delicious. After all that cultivation Rosie had done a really good job of delivering a satisfying tang. And the flavour was complex. Like a good wine it coated the inside of your mouth and continued to deliver complex tastes long after the first bite of the bread.

I asked my husband whether he wanted anything with his first slice and his response was that a bread that tasted so good didn't need anything with it. For the crackle and taste reminded him of Moro's bread at its best (Wow - though they also have phenomenal gluten development [no rye]) My DH is no unbiased taster, obviously. However I can tell when he's faking it. If unsure of something I've offered him he cautiously says it's 'tasty'. Not so this time. As many have noted on TFL, it's a joy to share a good bread with friends and family.

After the first slices we tried it with Beenleigh Blue cheese and a green virgin olive oil. These foods are so strong in flavour they will see milder ingredients off the plate. The rye went well with them. I can see why rye is traditionally paired with cured meats and fish.

And yes, I confess, we ate the bread warm. I know there are reasons to avoid this but how many poets have romanticized about bread cold from the oven? That and the fact that the other half was more bulbous is the reason that there is only half a loaf in the pictures!

Well a lot learned there and lots to work on in the future but it was a good end to the first adventure. Thanks again.

(More technical information follows. I tried hard with the maths but it's not my strongest point. Any corrections welcome).

Total Formula


Bakers %

White organic bread flour

400 grams

Rye organic flour

100 grams

Whole wheat organic flour

100 grams


370 grams


10 grams


980 grams



Rye Starter                   


Bakers %

Rye organic flour

100 grams


100 grams


200 grams



Final Dough


Bakers %

White organic bread flour

400 grams

Whole wheat organic flour

100 grams


270 grams


10 grams

Rye starter

200 grams


980 grams



62% Hydration dough with 100% Hydration Rye Starter

Flours: Dove’s Farm white organic bread flour, whole wheat and rye flour, Dove’s Farm rye flour in starter.





Mix 12 hours in advance. Leave at room temperature


Mix all ingredients of final dough, except salt, to a mass.

Leave 30 minutes before continuing mix.

Mix Dan Lepard technique, short bursts with rests.

Dan Lepard 10,10.20,30,

1 hr 3 hrs = 5 hrs. 

1 hr = at the one hour mark i.e.

leave 30 mins., not leave 1 hr.



Perhaps raise to C21?
First Proof

5-5.5 hours

Fold and Shape

Shape and place in banneton

First use of banneton went well
Retard Retard covered in fridge 4.5 hours

Note: this was to accommodate baker’s schedule.

Not normally so long, although retardation does take place.

I retarded for 2 hours



Second proof

3 hours in proofing bath/box

With my rye starter, second proof

was over in 1.5 hours.

Not expected so oven not heated


10 minutes at 240C on a preheated metal tray

in a preheated oven with initial steam,

35 minutes at 200C then

10 minutes with oven off and door ajar.

My own loaf cooked more quickly.

Oven had probably heated higher than 230C


General notes

Difficult to coordinate proof and oven: thanks to advice was monitoring second proof closely. Skin was tightening by time oven fully heated.  Could have been a brick but mercifully wasn’t!

See above in notes column.

Notes on loaf

Loaf emerged with crackly, stippled crust. Miche shaped with some but not high oven spring.

Given the circumstances the crumb came out well. Some compaction in middle, which I would like to get rid of. However more even holes in cross section – see ‘cake’ shot.

Loaf suffered from being cut with a poor knife – need to get better one!

Flavour exceptional - a complex mix of rye, nutty overtones and sour, which lingered on the palate.

Focus for next time: slashing and transfer to oven.

Pre-heating of oven and use of stone.

hanseata's picture

In Quebec the one thing I'm always really looking forward to is, of course, French cuisine. For our daughter's graduation in Montreal we put up in a fairly nice hotel near campus, and went down for breakfast with pleasant expectations.

Heading straight for the croissants I noticed their lack of crispness, cold and tired they were sitting in the display. Well, there was the toaster, and innocently pretending not to understand the warning: "Pas des croissants" ("Nix comprengg!") I revived my lackluster pastry (no smoke alarm).

Back at our table I garnished my croissant with some butter and jam and took my first bite. At once red lights started flashing as my taste buds yelled: "Beware of cardboard!!!" In utter disbelief I took a second bite, and there it was - a total blandness and the faint but unmistakable taste of shortening!

In two days we will be home in Maine, and next time we visit Portland we will go to our favorite breakfast place: "Mornings in Paris", where they have the most wonderful, buttery, crisp croissants...




jsk's picture

I really wanted to try once a 100% rye recipe- a dense, moist, delicious bread that I love eating in my trips to europe (not the sponge like clorored stuff they sell in the stores). I decided to give Hamelman Vollkornbrot a try.

I've tweaked the recipe just a bit as I changed the rye chops to cracked rye and I had only 7 oz of it (I've add the rest as rye flour).

The whole rye experience is quite ew to me as have not made more than a 40% rye until now. It was actually great fun' as you don't expect gluten development and you just mix "clay". I don;t have a pullman loaf pan either so I use two smaller pans. I shoud have proofed it for 30 minutes more as almost non cracks appeared at the floured surface of the loaf before going to the oven but still-the results were fantastic.

Hamelman's Vollkornbrot:

The crumb:

Sorry one of them are shorter- I forgot to take a picture before slicing into it.

We've waited about 60 hours before cutting it and boy, it was hard. After tasting it with just a little butter on it I knew it was worth it- one of the very best breads I've made and even tasted. It keeps easily int plastic in the fridge for a week and a half or so now and it tastes just as good.

Greatly reccomended- easy to follow recipe, wonderful bread!

Happy Baking!



Subscribe to Recent Blog Entries