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Nov. 29, 2021.  Bake #70.

More photos of the clay pots and the instruction/recipe booklet at:


  • 11 g old fashioned (thick) rolled oats. 
  • 11 g quick oats. 
  • 20 g whole chia seed. 
  • 5 g poppy seeds. 
  • 11 g corn meal. 
  • 200 g bottled filtered water, at room temp.
  • 1/4 cup (4 tbsp) (82 g) honey. 

Dry ingredients:

  • 28 g Patel brand stone-ground WW durum flour. 
  • 22 g Sher Brar brand roller-milled WW durum flour, "Fiber Wala." 
  • 25 to 30 g (forget the exact amount) durum semolina, Swad brand.
  • 112 g Bob's Red Mill stone-ground WW flour. 
  • 50 g Arrowhead Mills organic AP flour. 
  • 56 g Sharbati Gold WW flour, Swad brand.
  • 5.3 g salt. 
  • 1 tsp pumpkin pie spice, Kroger brand. 
  • 1/2 tsp ground ginger. 
  • 1/2 tsp whole fennel seed. 
  • 1/2 cup (45 g) fat-free powdered milk, Kroger brand. 
  • 25 g dry shredded coconut. 
  • 25 g almond flour (blanched).
  • 2 tsp baking powder (After cutting one open, I think it would have been better to use 3 tsp.) 


  • 150 g bottled filtered water at room temp.  (After cutting one open, I think it could have used 50 to 70 g more water.) 
  • 30 g peanut oil. 
  • 20 g grapeseed oil.  

Mistakes: I forgot to add and disperse the baking powder in the dry ingredients. I slowly folded it in after mixing the soaker, the final water and the other dry ingredients, but before adding the oil.


Baking:  Pre-heated the oven and a baking stone to 375 F.  Did not pre-heat the pots. Placed aluminum foil (shiny side up) on the baking stone. Placed pots on the foil. Baked at 350 F for 48 minutes.







This was removed from pot and cut open before it cooled:



This one was allowed to cool first (3 photos), bottom:



Allowed to cool first, ran a knife around inside, and pryed the knife tip against the bottom of the muffin. It did not leave too much residue:

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Nov. 20, 2021.

From the Russian grocery store in Carmel, IN.

Monastyrsky dark rye bread:

Monastyrsky label:


Monastyrsky top and end:


Monastyrsky side:


Monastyrsky crumb:



Borodinsky label:

Borodinsky top:

Borodinsky end:

Borodinsky side:


Borodinsky crumb:

Sweetened cream cheese spread:

idaveindy's picture

Nov 20, 2021.

Went shopping at a tiny Russian grocery store in Carmel, the suburb just north ot Indianapolis. I got some rye flour from Lithuania, a Russian salt/spice/herb blend, 2 loaves of different kinds of rye bread (made in the Chicago IL area), and a Russian sweet cream cheese spread.

Bread and cheese spread in next post.

"rupiai sumalti akmeninemis girnomis" means: "coarsely ground with stone groves" according to duckduckgo's translate.




The flour was $5 for 1.75 kg/3.85 lb, or $1.30/lb, which is reasonable.

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Nov. 17, 2021. 69th bake.

Continuing along the lines of the last several bakes, this was about 300 grams of BRM WW red wheat and about 100 grams of Patel stone-ground WW durum.

Tweaks: Full 2% salt this time. No milk. 1 hr autolyse with salt. All sourdough this time, 41 grams, no commercial yeast.  1 tsp of ground-toasted bread spice*, plus another 1/2 tsp of whole caraway. 10 grams whole chia seed pre-soaked in 40 grams water.  

Did 100 folds of "kneading in the air" prior to some stretch-and-folds during bulk.

Used about 5% PFF instead of my normal 3.5% and it over-fermented on me. And it was a tad too wet.  

But taste, after 22 hours after baking, was great.


My bread spice recipe is from Hanseata:  2 parts (by volume) whole coriander, 1 part whole fennel, 1 part whole caraway. Toast it in a dry fry pan until fragrant, let cool, then grind in a spice/coffee grinder.








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Nov. 11, 2021. 68th bake.

Almost the same as #67:  same types and amounts of flour, same amount of starter (though a little fresher), 8 grams less water, 8 g salt instead of 7, and added 1/2 tsp of ground toasted bread spice.  Same day bake instead of an overnight bulk ferment.





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Nov. 8 to 9, 2021.  67th bake.


  • 24 g, 100% hydration starter, from fridge, last fed 3 days ago. 
  • 300 g bottled spring water. 
  • 103 g Patel brand stone ground whole wheat durum flour. 
  • Mixed and Let above sit for about 5 minutes to hydrate well. 
  • Added 7 g salt. 
  • Added 1/8 tsp active dry yeast, and mixed.
  • Added 309 g Bob's Red Mill stone ground whole wheat, and mixed. 
  • folded in 20 grams more water. 
  • folded in 20 grams more water. 
  • Kneaded for a little while. 
  • Folded in 8 g more water, and kneaded just a little. 
  • % WW: 412 / 424 = 97%. (12 grams bread flour in starter.)
  • % Hydration: 12 + 300 + 20 + 20 + 8 = 360. 360 / 424 = 85%.
  • finished mix/knead at 6:55 pm. 
  • 7:34 pm, kneaded some. 
  • 8:50 pm, kneaded some. Oiled the steel mixing bowl, turned the dough to coat with oil, covered with clear plastic film, and put in fridge overnight.

(Baking info to be filled in later.)

The taste was a little bland. Could have used more salt, or bread spices (coriander, fennel, caraway.)

Crumb is not as open as a higher hydration and all sourdough loaf, but it is very light and airy.







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Nov. 3, 2021.  66th bake.

Place holder.

idaveindy's picture

Nov. 1, 2021.  65th bake/batch.






  • 75 g Patel brand stone ground whole wheat durum. 
  • 225 g Bob's Red Mill stone ground WW. 
  • 10 g yellow corn meal. 
  • 10 g quick oats (not instant oats). 
  • 11 g whole dry chia. 
  • 6 g salt. 
  • 16 g dry roasted salted sunflower seeds. 
  • 248 g spring water. 
  • 11 g whole fresh milk. 

Finished mixing at about 9:45 am. 

At about 10:30 am: 

  • 41 g starter, 100% hydration, made with Gold Medal bread flour. 
  • 10 g spring water. 
  • 1/8 tsp active dry yeast. 
  • 1/2 tsp toasted bread spice. 

Kneaded a little after folding in the starter, yeast and spice, and occasionally throughout bulk ferment. Pulled off 70 to 80 grams for some fry bread, which did not come out well. It was either the sunflower seeds or the oats, or too much hydration.

When the bulk ferment seemed ready, I folded/shaped it into a ball and proofed it in a 8" lined banneton dusted with rice/AP flour.

In the afternoon: Baked in toaster oven, on 9.25" Lodge cast iron plate.  Aluminum foil was under the plate, shiny side up. Used lower heating element for most of bake, and last 8 minutes user lower and upper heating elements.  Pre-heated at 450 F. Baked at 400.  Last 4 minutes at 350.

I forgot to take pictures of crumb, but it came out good, both crust/crumb and taste. Gave most of it to a friend.

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64th bake. Oct. 18, 2021.

Place holder.

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Oct. 15, 2021.

Goal: 90% WW, no Sharbati this time, 3/8 tsp ADY, 90+ g old dough.


A: 9:15 am, mixed 108 g Patel SG WW durum, 81 g H2O, 93 g old dough from previous batch.

B: 10:25 am, mixed 252 g BRM SG WW, 189 g H2O.

108 + 252 = 360 g WW

C: 10:31 am, mixed/kneaded-together A + B.

11:35 am: mixed 50 g H2O + 6 g powdered milk, and kneaded it into C.

Kneaded in 3/8 tsp active dry yeast.

11:50 am: kneaded in 8 g salt, then kneaded in 40 g organic AP flour (Arrowhead Mills.)

Total flour (not counting old dough): 360 + 40 = 400g. 

360 / 400 = 90% WW. 

Total water (not counting old dough) 81 + 189 + 50 = 320g. 

Hydration (not counting old dough): 320 / 400 = 80%.

12:06 pm: kneaded in 5 g grapeseed oil. Let sit in container at room temp.

12:50 pm: put container of dough in fridge.



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