The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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AnnieT's picture

Many times when I give a loaf as a gift it is still warm and I am reluctant to put it in a plastic bag to risk ruining the crust. I have used teatowels but then the recipient feels obliged to return the "wrapper". I am also a quilter and as anyone who quilts or is related to a quilter can tell you - we have fabric! Yards and boxes and closets full of fabric. So my latest idea is to sew bread bags. No more lost teatowels, no more huge ziploc bags to accomodate sharp "ears" which can tear a 1 gallon bag. Nothing fancy, no patchwork or hand quilting, just a plain bag with maybe a drawstring top. Has anyone else tried this? I'd love to hear about your experiences, A.

dmsnyder's picture


I baked Hamelman's Roasted Potato Bread a few months ago ( Floyd commented that he had used leftover mashed potatoes to make bread. That sounded interesting. And I had admired the sourdough roasted potato bread about which SusanFNP had written in February of this year. See:

So, today I made Sourdough Potato Bread with mashed potatoes left over from last night's dinner. (No seconds on potatoes for dmsnyder! <whine>)

Sourdough Potato Bread, shaped in the "Fendu" style.


Mashed potatoes

Boil 750 gms of yukon gold potatoes in their skins until a knife goes into them without resistance. Peel the potatoes and put them through a potato ricer. Mix with 1/3 cup of chopped shallots sautéed in 4 T good olive oil. Add salt (just a few dashes from a shaker) and fresh-ground pepper (12 twists of a mill) and mix thoroughly. Add more olive oil to taste. Reheat in a sauce pan over a low fire, turning frequently to minimize sticking. (I have also heated them in a covered enameled cast iron casserole in the oven.) Serve and enjoy, but set some aside to make bread the next day!




Bread flour

400 gms

Whole wheat flour

166 gms


215 gms


12 gms

Mashed potatoes with shallots

157 gms

Active levain (100% hydration)

200 gms


  1. In a large bowl, dissolve the levain in the water.

  2. Add the mashed potatoes and mix. The potatoes can have some clumps, but they should be cherry-sized or smaller.

  3. Add the two flours and mix to a shaggy mass.

  4. Cover the bowl tightly and let the dough rest for 20-60 minutes to hydrate the flour and allow gluten to start developing.

  5. After the autolyse, sprinkle the salt over the dough and mix it into the dough using the method of your choice. I used the “stretch and fold in the bowl” technique. See;

  6. Let the dough rest, covered, for 20 minutes, then repeat the “stretch and fold in the bowl.” Repeat the rest and stretch and fold twice more at 20 minute intervals.

  7. Transfer the dough to a clean, lightly oiled glass container. (I use an 8 cup glass measuring pitcher.) Cover tightly.

  8. Bulk ferment until double in volume. Stretch and fold on the counter at 50 and 100 minutes. Then allow fermentation to continue until the dough has doubled. (About another 50 minutes.)

  9. Divide the dough into two equal pieces. Gently pre-shape into rounds. Cover with plasti-crap and allow to rest for 10-20 minutes to relax the gluten.

  10. Shape the pieces into boules, batârds or, if you want to be traditional with the potato bread, into fendu shapes.

  11. Proof the loaves in bannetons or en couche, covered with plastic to prevent drying of the surface. If you shaped fendus, proof with what will be the top of the loaf down. Allow the loaves to expand to 1.5 to 1.75 times their original volume.

  12. About 45-60 minutes before baking, preheat the oven to 500F with a baking stone in place and prepared for your oven steaming method of choice. (I currently place a metal loaf pan and a cast iron skillet, heaping full of lava rocks, on the bottom rack of the oven. About 3 minutes before loading the loaves, I dump a handful of ice cubes into the loaf pan and shut the oven door. Just after loading the loaves in the oven, I pour ¾ to 1 cup of boiling water over the lava rocks and shut the oven door fast. I remove the containers 10-12 minutes into the bake. This process also “vents” the steam, so the loaves finish baking in a dry oven.)

  13. Score the loaves as desired. (You don't score fendus, of course.) Load into the oven. Steam the oven immediately. Turn the oven down to 460F, and set a timer for 10 minutes.

  14. After 10 minutes, remove your steaming hardware.

  15. Turn down the oven to 440F. Continue baking until the loaves are done – internal temperature of 205F and the loaves give a hollow sound when thumped on the bottom. This should be about 20 minutes more. Monitor the loaves frequently for the last 20 minutes. The oil in the potatoes and, maybe, the sugar in the potatoes will cause the bread to brown more than a lean bread.

  16. Cool the loaves completely before slicing.



Submitted to YeastSpotting

dmsnyder's picture

Peter Reinhart's recipe for San Francisco Sourdough Bread in "Crust&Crumb" is one I keep coming back to. I have enjoyed many French-style levains with a more subtle sourness, but I still prefer the assertively sour San Francisco-style Sourdough. Reinhart's formula in C&C is the one with which he won the James Beard Award, and it is a winner in my book too.

I generally make three 1.5 lb boules from this formula, but I had wanted to make a sourdough walnut bread again for quite a while. So, I made two of my usual boules and one batârd with walnuts. The walnuts were lightly toasted (15 minutes at 350F) and kneaded into 1.5 lbs of the mixed dough before bulk fermentation. 

I think this bread has the most beautiful crust! Can't you just hear the crunch when you imagine biting into a slice?

And for the crumb aficionados ...

The crumb is not as open as usual. Maybe the white whole wheat (10%) was thirstier than I thought.


Yundah's picture

I would like to thank everyone who weighed in when I was looking for advice for the class, "Chemistry and Culture of Bread" that I co-taught this spring.  It was an amazing experience.  We had 15 students in the class and the local Congregational Church allowed us to use their kitchen with two regular ovens and two huge convection ovens.  (I have to admit here that I think convection ovens are an arcane form of magic which I have yet to master, but at least I got enough of a sense of how they work that no bread was burned in the baking of this class.)  We started out dividing our time between a class room in the academic building across the street (for the lecture part) and the kitchen.  We ended up, as all aspiring bakers should, spending any time not requiring computer displays in the kitchen.  The class was heavily weighted towards bio and chem students with two sociology/anthropology students and one insurance major.  It was fun watching the hard-science students try to get into answering questions like "What effect do you think the development of neighborhood bread ovens would have in your community?"  On the other hand, reading the answers my non-bio/chem students gave trying to explain the chemical reactions that were occurring at different times within the bread baking process was likewise interesting.  Each set of students had to stretch to get their minds around not one, but two, new languages as they learned the language of bread and baking.  Only one of the 15 had actually baked and only 3 had bread bakers in the family.  

We used the Science of Bread by Emily Buehler and Peter Reinhart's The Bread Bakers Apprentice.  Students made no-knead bread, sourdough loaf, soda bread, pita (huge smiles as they watched them puff up), and Reinhardt's Poor Man's Brioche (we couldn't afford the butter for the richer version.)  In addition, we visited a wonderful grain mill in Argentine, MI, Westwind Milling Co. (where I spend too much money buying some boutique flours... I'm going for a Spelt bread this weekend.) We also ate at an Ethiopian restaurant, Altu's, in East Lansing, so the students could try Injera bread. 

For their final the students had a practical and a written exam.  They had to bake a bread on their own for the final.  It could be one we'd already made or, they could work with a formula we hadn't worked with.  Half the students worked with formulae we'd already made but the other half went out on their own and found family recipes or something they found in the Reinhart book.  One of the students did the Rich Man's Brioche and ended up with nothing to take home.  The students agreed that it was delicious as it disappeared quite rapidly during the tasting.  For the tasting, we invited the college community (and the church folks) to bring soup and share a bread and soup lunch with us.  We numbered the breads and asked our guests to judge them on form, crumb, color, taste, etc.  We had a big turnout, a lot of soup and a lot of bread, and a wonderful lunchtime (followed by our last faculty meeting of the semester but then you can't win them all.)  

The class was a learning experience for me as well.  I've taught friends and family how to bake bread before but never in a structured, "school room" way.  It was hard not be able to just get into the zen of bread and pay attention to what everyone, including my colleague (who had never baked a loaf of bread in her life) was doing.  I became aware of many more levels in the process and had to work out how to explain how to form a loaf, how to knead, how not to brutalize the dough!  I'm so glad I did this.  I'm not sure I'll do it again, it was sort of like running a marathon.  

I'm not sure how to attach photos to this and I have to run, but I'll try to get a couple of photos up later.  Again, thank you all for your help, all of you.  

foolishpoolish's picture


AnnieT's picture

This is a loaf of Susan's sourdough that I was sure was way overproofed. In fact it surprised me and produced a lovely set of ears. Note the stainless steel stirring spoon, perfect for whipping up my starter. Susan is going to enter the picture! A



blackbird's picture
















Nothing fancy, just basic baking.

AP flour unbleached, overnight cold fermentation in the fridge, spray and steam pan at the start of the bake, came out of the oven making cracking sounds.

Reinhart's crackers are facinating.  I made a basic variation of the whole wheat with sesame seeds.


 First try with wet dough.  Should have used more steam.

Rosalie's picture

I tried to include a picture, but I'm not adept enough with my photo editor and the online host.  Maybe another time.  But, trust me, they look and taste good.

They're the Four-Seed Snack Crackers on page 122 of Brother Juniper's Bread Book by Peter Reinhart.

Grind 1 cup each sunflower and pumpkin seeds into a flour in the blender.  Also grind 1/2 cup flax seeds in the coffee grinder.  He has you grinding all three seeds together, but the flax seeds did not break down properly.  Mix with 3-1/2 cups ww flour (or ap if you must), 1 cup sesame seeds, 1 teaspoon salt, 5 tablespoons honey, and 1/2 cup oil; add 6-8 ounces of water as needed to make a ball of dough. Knead about 10 minutes "until smooth, firm, but elastic, satiny rather than tacky" about 10 minutes.  Then place in an oiled bowl covered with plastic wrap for at least 10 minutes (I left it overnight).**

Divide into six pieces.  I rolled each piece into a ball and flattened it.  Then I placed five of the flattened balls on a cookie sheet in the freezer for a few hours before placing them in a freezer bag.  They'll keep up to three months.  Roll today's dough out to about 1/8 inch thick.  (It was still stiff from the refrigerator, so I nuked it for a few seconds before rolling.)  I found that my Sil-Pat (little brother to the Roul-Pat) was adequate because the dough was oily enough, but he warns that you should re-flour as needed.  Then he has you use a biscuit cutter or a pizza roller knife to cut out round or diamond shapes, but I used a plastic dough scraper - gently - on my Sil-Pat and cut out random shapes.  I just wanted crackers and wasn't trying to impress the bridge club.

Finally, you can mist the top of the crackers with water and sprinkle with more sesame seeds or other toppings, but I didn't.  I just baked in a 340-degree F oven for 20-25 minutes until they're light golden brown.  You're warned to let them cool for at least 20 minutes so that they'll crisp up.

My first batch is now almost gone.  When I'm ready, I'll pull out another piece of dough, defrost it, and repeat.  I can keep the crackers coming with just a little effort.


**EDIT:  PLACE IN REFRIGERATOR - Details! Details!

Yippee's picture

The ‘force’ was very strong this weekend, because I had the blessings from Susan of San Diego.    It was so strong that I could feel it as soon as the bouncy boule-shaped dough rolled out of my palm after one of its many S&Fs. From that moment, I knew I was going to make it.  Here it is, and Susan, I’m forever grateful to you!


Yippee's picture

Same formula as the 76% hydration baguettes in my 090510 entry.  However, a few changes took place:


Flour - switched to KA organic all purpose flour from bread flour

Having become more comfortable handling slack dough by referencing to dough kneading and shaping techniques from Susan of San Diego, SteveB of Bread Cetera and Mark of the Back Home Bakery.

And for the first time, I heard the 'singing' of my baguettes.


Next time:    Study David's Bread Scoring Tutorial and handle the dough even more gently.





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