The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


PalwithnoovenP's picture

My first bake for 2021!

Inspired by the Asian bakery pork floss roll and the food that can be considered as the symbol of 2020 and quarantine in the Philippines, "Baked Sushi."  Asian style breads are not as popular here; for bread purists, it is bread butchery at its finest but to us it is comfort and nostalgia. Many of you might be familiar with the pork floss roll but unfamiliar with the latter; it is essentially a baked rice casserole topped "Japanese" / Maki (notably California roll) ingredients. Most commonly it is prepared with sushi (seasoned, vinegared, short grain) rice topped with kani salad made creamy with mayonnaise and/or cream cheese then baked together until heated through and the top is barely crisp. Scoop a portion, wrap in crispy seaweed (the Korean snack is the best), then eat! Delicious! 

So inauthentic but so delicious! Whoever invented it was a genius, I heard it has origins in Hawaii and was popular there even years ago. It was popular here during quarantine as many people who lost their jobs because of the pandemic made a living and thrived by selling it. Later, I will show you some of my interpretations of it.

The dough was that of a soft sandwich loaf. I built my levain with milk, then added an egg, salt, sugar, and bread flour. I added milk bit by bit until it felt right. I kneaded it until a bit developed then added a knob of butter then kneaded it to full development. 4 hours bulk rise then into the fridge overnight.

I rolled the dough flat then proofed it for 3 hours. I brushed it with sushi vinegar before baking at 250C for 5 minutes. I took it out then spread my kani salad which is a mixture of Japanese mayonnaise, salt, sugar, vinegar with kani and peachers (I didn't have mangoes so I used canned peaches). Baked at 180C for 10 minutes then 250C top heat for the last five minutes. Immediately after taking out, I made shallow scores kani-side up the topped with nori then rolled into its parchment paper. As with Swiss rolls, it should be rolled while warm. I cooled it then sliced it like maki sushi.

The main difference with pork floss roll is those are baked fully the covered with mayonnaise and pork floss the rolles; this one is baked with the filling like a pizza then rolled, it is done to improve the taste of the filling. I wanted photography each stage but I was too busy with school so I just took pictures of the final roll.

Tastes like a California roll (but I don't like Avocado in savory dishes) but in a completely different form. The bread was buttery and fragrant and the ingredients inside balance each other; and the nori! It added a distinct "Japanese" umami taste that is not so common in breads sold here. It was devoured quickly!

If you want to make this, be careful not to overbake it. I baked this longer than normal because I want the toppings to caramelize a bit more so it was harder to roll but with a bit of power I coerced it into rolling smoothly.

I will definitely repeat this with other "maki variations" in the filling! Nice snack when the workload is insane!

2020 Baked Sushi - the inspiration for this bread. I hope you enjoyed this post! God Bless!

Same flavor but topped with tobiko.

I'm thinking of doing this flavor next.

HappySourdough's picture

Hi Everyone,

I'd like to share here the video that I uploaded a few months ago on YouTube related to the preparation of the Sourdough Focaccia; I hope that you'll find it helpful :)



justkeepswimming's picture

After getting comfortable baking yeast breads with at least some amount of home milled flour, I decided to don my proverbial water wings and venture into the deeper end of the bread baking pool with the sourdough people. So far, it feels like I am doing a dog paddle, but my first SD bake came out good enough for us. 

I followed Abe's VSSD recipe (a 60% whole wheat bread). The bulk rise didn't go nearly as high as his experience, barely doubled after 12 hours overnight. Our home is only 67F at night,so that may have been part of the issue. While my 100% hydration starter is quite vigorous, the stiff starter may not have been quite ready for prime time yet. I gave bulk a little more time, then shaped/proofed in a banetton/scored and baked in a DO. 

Proofing was quite slow as well, and I was certain the crumb was going to prove it was terrible. Even though my expectations were quite low, I decided to bake it and learn from the experience. The result was a very pleasant surprise! I expected a brick, but the crumb had a soft and pleasant chew with a soft tang. And the crust had a great crunch without being too much. Now I can hardly wait for my next "swimming lesson". 😄

Benito's picture

I have settled on this formula for my go to plain sourdough as I like the flavour and in fact it can act as a nice basis for most inclusions.  I had been playing around with ratios of low protein vs high protein flours hoping to enhance the oven spring and crumb and I’m hoping that it worked.

Overnight levain build 1:6:6 72ºF 

7 g starter + 44 g water + 44 g red fife


Dough build Mix ingredients for saltolyse

Bread flour 250 g

All purpose flour 10% protein 150 g

Whole red fife 30 g

Whole rye 25 g

Water 340 g 

Salt 9.97 g

Diastatic Malt 2.49 g


Levain 90 g


In the morning mix 90 g of levain into the dough and add a further 15 g of water if your dough requires it, mine did.

Rubaud mixing for 5 mins followed by a 5 min rest.

The slap and folds x 400 with a 5 min rest in the middle.

Try to fully develop the gluten at the start of bulk.

Bulk ferment at 74 *F

Then 15 mins rest.

Strong bench letterfold then rest 30 mins

Lamination then start a series of coils folds at 20-30 mins intervals to build structure until the dough doesn’t spread very much after coil folds.  I did six coil folds over 2 hours then allowed the dough to rest until it had risen (not the aliquot jar) about 50% or so.  Because I use a square low Pyrex dish it is hard to judge rise, but the dough should be very jiggly and domed and have bubbles on the surface.


Preshape in a fairly taut boule, then rest 20 mins.

Final shape, dust with rice flour and place into banneton for cold retard until next day.


Preheat oven 500ºF with dutch oven inside.

30 mins before oven is ready place the dough in banneton into the freezer to firm it up in preparation for attempted decorative scoring.

Remove dough from banneton, smooth out rice flour on surface and score.  I am obviously not very artistic but attempted to score a couple of leaves on my dough.

Transfer to dutch oven and place lid on.

Drop temperature to 450ºF and bake 20 mins.

Next drop temperature to 420ºF and bake another 10 mins with the lid on.

Remove lid rotating the dutch oven and bake another 10 mins.

Remove bread from dutch oven and bake on the rack for 10 mins.

Check doneness the bread may need another 5 mins or so.


_JC_'s picture

A chocolatey taste with a hint of bitterness for this Chocolate Sourdough, Goes very well with Nutella and definitely “Butter” or on its own.

Recipe for 2 Medium siez loaf:


700g Strong Bread Flour

512g Water

160g Liquid Starter(100% Hydration)

14g Salt

210 Chocolate Paste(70g Cocoa Powder/140g Water)

On a Stand mixer mix water(warm) and flour autolyse for and hour, After an hour add your starter and salt and mix well. Gradually add your chocolate paste and continue mixing until gluten is developed, Do a windowpane test to be sure.


Transfer the dough onto a new and oiled bowl(Transparent or clear for you to see activity) and let it ferment for up to 4 hours or more depending on your room temperature, Mine was at 23°C to 24°C that time.


Cut, Divide and pre-shape the dough(Do not pre-shape if the dough is not puffy or full or air) rest for 20 to 30 Minutes and do your final shaping.


Proof/Prove for 2 hours at room temperature and 1 hour cold proof(While heating up the oven)

Score and Bake:

250°C for 15 Minutes

180°C for 25 Minutes

With steam(A tray with BBQ Briskets) for extra steam)




Base recipe by: Sourly from IG




HeiHei29er's picture

My first attempt at the Semolina/Durum CB, and I'm humbled by the knowledge and skill in all the bakes so far.  There's still a long way for me to go on the learning curve!  Special thanks to Abe and Benny for answering many newbie questions over the last couple weeks, which has helped me tremendously in getting to this point.  I think I know just enough now to crawl.  :-)

I have been struggling with my SD starter and just didn't have the confidence to go with an SD version of this recipe.  So, I opted to try it with a poolish instead.  I kept the preferment percentages and hydration the same as the posted recipe and adjusted the formula to a 625g dough.  I kept the amount of IDY on the low side to extend the rise.  I don't know if there is any flavor development by going slow with IDY, but I had the time today, so went that route.


Did my best to estimate the 0.05g of IDY used in the poolish (measuring spoon is 1/4 tsp).  Used the rule of thumb from Weekend Bakery.  

Poolish after 12 hours.



I did a 90 minute autolyse on the durum flour (Caputo Semola Rimacinata), and then combined.  Dough was easy to handle and came together quite nicely with 2x 100 FFs separated by a 5 minute rest.  During BF, I did stretch and folds first and then letter folds.  I have really only tried to make sandwich loaves to-date and prefer a fairly tight crumb.  This is the first time I wanted to see if I can get some openness to the crumb, so was more gentle with the second two folds.  BF and Final Proofing were done at 82 deg F.

I think the sesame seeds will add a nice flavor, but I'm not sure I'll go that route again.  After final shaping, I misted the dough and rolled it in seeds, hand applied seeds, and fidgeted to try and cover all the surface.  I'm sure it gets easier with practice, but I might just put them in the dough next time.  Covering the outside while worrying that I'm losing my final shaping might be a little more stress than what it's worth.  :-)   Put seed covered dough in banneton with seeds down for final proof.

Used my new lame for scoring after final proof was complete, and surprised how easily it went.  Maybe a little too deep...

Baked on a stone at 460 deg with steam for 15 minutes.  Used towels in bread pans on both sides of the loaf for steam.  First time trying that, and thought it worked quite well.  However, I think I need to preheat them longer.  Not sure I generated as much steam initially as I do when pouring boiling water in a pre-heated pan.  Had a little bit of oven spring, but the loaf stayed fairly flat.  Looks like there's more oven spring in some parts of the loaf than others.  Guessing that's a shaping problem?  Will have to wait and see what the crumb looks like, but the crust looks good and it smells good too.  

I hope to have my SD starter up to par soon and my next attempt will be a SD version.


EDIT:  I couldn’t wait any longer after 4 hours of cooling on the counter.  Crumb turned out like I hoped!  The yellow color from the durum flour really comes through with this recipe.



windycityloafster's picture


I am super happy with this bake! I fell asleep right after pre-shaping this, thinking all hope was lost, but my dough strength was great and I managed to pull two great loaves out of what looked like disaster! I simply shortened the final proof in the seasonal walk-in cooler included with every Chicago home (that is, the outdoors). Hope to post some shots of the crumb too!

idaveindy's picture

Jan. 28 - 29, 2021.

I think this was my first attempt at an angled score cut. It came out good. I scored the dough after putting it on the pre-heated dutch oven (combo cooker) lid.

I accidentally hit the dough with the edge of the cover as I was putting the cover on. So that made the sloppy mark on top. Otherwise it would have been a nice square "hat." Note to self: next time, do some more scoring on the center top.

This has my usual add-ins, hot-soaked this time: whole chia seeds, ground flaxseed, poppy seeds, whole caraway seeds, quick oats, powdered milk.

The ground/toasted bread spice was not put in the soaker, or dispersed in the K.A. bread flour, but should have been -- it did not mix well with the dough.  

I increased the amount of ingredients in order to fill out the 9" inner diameter cooking surface of the lid. After cooling, I will age the loaf for another 20 (22 hours total since end of bake) in a 2-gallon zipper bag.




_JC_'s picture

Learning how this Mother Yeast Behave.. Hope to bake amazing breads...

isand66's picture



I love making bread with durum flour and especially when I can mill it myself.  Here is my most recent bake done for the current Community Bake.

I just ran out of Durum berries recently and was happy to find some at a reasonable price on Amazon.  Usually the shipping charges to New York from other sites are astronomical, but since I was able to use Amazon Prime it was free.


For this bake the durum was 39% of the total flour along with KAF Bread Flour and fresh milled whole wheat. I like to add olive oil to durum breads as I find it really makes the dough nice and silky.


I have been experimenting with some new sifting techniques and used a #40 drum sieve. I re-milled the sifted out bran and eventually ended up with an 885 extraction flour for the Durum and 84% for the whole wheat.


I probably could have left this one bake a few more minutes as the crumb was a little moister than it should have been. Overall this one came out pretty good and had tons of durum flavor, perfect for sandwiches or grilled bread.





Here is the link to the BreadStorm files:


Levain Directions


Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.


 Main Dough Procedure


Mix the flours, and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil and salt and mix on low for 4 minutes.  (Note: with the Ankarsrum I adjusted the speed from low to medium).  You should end up with a cohesive dough that is slightly tacky but very manageable.  (Note:  if you are not using fresh milled flours you may want to cut back on the water).  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer set to 79 degrees F. I only let the dough sit out for 1.5 hours before refrigerating).


When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.


The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.


Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.


Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.


Lower the temperature to 455 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.


Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.





Bonus Purple Sweet Potato Pretzel Rolls



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