The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


idaveindy's picture

Jan. 18, 2021.

The goals here are to continue to tweak bakes 30 and 31, soften the add-ins with a warm soaker, weigh more/all of the ingredients, and increase the total dough weight to better fit the 9" inner diameter lid of the combo cooker.

415 g total, Bob's Red Mill stone ground whole wheat.

189 g total King Arthur Bread flour: 34 in the starter, 155 in the final dough.

Total flour, not counting addins: 604 g.

% Whole wheat: 415 / 604 = 68.7%.

614 g total water: 191 g in warm soaker, 34 g in starter, 389 in final dough.

Hydration: 614 / 604 = 101.6 % of flour only.

Hydration: 614 / (604 + 59.9 + 10.7) = 614 / 674.6 = 91.0%, including soaker and dry milk.


soaker:  (took volume measures and then weighed them)

2 tsp poppy seeds, 5.1 g.

2 tbsp + 1 tsp chia seeds, 23.3 g.

2 tbsp + 1 tsp ground flaxseed, 14.6 g.

2 tbsp + 1 tsp quick oats, 13.4 g.

1.5 tsp whole caraway seeds, 3.5 g.

Total dry ingredients in soaker: 59.9 g.

191 g water.


Starter/levain: 68 g of 100% hydration, 2-3 days since fed, made/fed with KA bread flour.


final dough: 

415 g Bob's Red Mill stone ground whole wheat.

389 g water.

12.0 g Extra virgin olive oil.

1/8 tsp instant dry yeast.

1.5 tsp salt, 10.3 g.

1.5 tsp ground toasted bread spice: sesame seeds, coriander, caraway, fennel. 2.9 g.

2 tbsp + 1 tsp fat-free instant dry milk, Kroger brand, 10.7 grams.

all the soaker.

68 g starter.

155 g King Arthur Bread flour.


??:?? - I forgot when I started mixing.

12:00 noon, approximately, the starter and yeast were mixed into the dough.

12:10 pm - finished mixing all ingredients and immediately did a stretch-and-fold.

12:55 pm - stretch-and-fold.

1:45 pm - stretch-and-fold.

2:25 pm - stretch-and-fold.

3:15 pm - stretch-and-fold.

4:00 pm - 4:05 pm - folded shaped and put in lined and dusted (50/50 rice flour/bread flour) 9" i.d. banneton.

[ 4 hours bulk ferment]

1257 g final dough weight as it went into banneton.  Lost about 60 grams due to dough sticking to bowl, and sticking to hand when doing stretch-and-folds.

4:40 pm - started pre-heating the oven, 495* / 470 F.

4:49 pm - put banneton in fridge.  [ 49 minutes room temp proof]

5:30 pm - start bake.  [ 41 minutes proof in fridge.]  [ 90 minutes total proof time]

5:30 to 5:45 pm - bake covered, 15 minutes, at 475 / 450 F.

5:45 to 6:00 pm - bake covered, 15 minutes, at 455 / 430 F.

6:00 pm - Uncovered, good oven spring and separation at score lines.

6:00 to 6:10 pm - bake uncovered, 10 minutes, at 425 / 400 F.

6:10 to  6:20 pm - bake uncovered, 10 minutes, at 415 / 390 F.

* 1st number is oven thermostat setting, 2nd number is a cheap thermometer reading.

Total bake time: 50 minutes.

6:21 pm - internal temp reads 208.8 F on a probe thermometer.


You can tell the scoring wasn't consistent. I like the results of the deeper scores better.  Paper plate is 9" in diameter.  

I found a large plastic food bag, so I'm going to wait 2 hours for it to cool, put it in the bag to soften the crust, and (hopefully) wait until tomorrow noon to cut it open.

Top view:

45 degree view:

Side view:


headupinclouds's picture

CB 1:

  • home milled durum wheat (100% extraction) at 500g total (400 g mix + 100 g in levain) @ 70% hydration
  • 20% PFF via sifted and remilled bran powder levain (#30, #40, #50 stack) final 12 hour build 5:6:10 at 56F
  • overnight soaker (salted) from 400 g semolina
  • 2% salt
  • used a standard fold + roll batard shaping w/ tension which immediately created a bunch of pockmarks on the dough
  • 12 hour final proof in fridge
  • try increasing hydration next time
  • reasonable oven spring but tight crumb (flavor is nice and "bright")
  • monitored pH as I read comments that durum doesn't like acidity


Nickisafoodie's picture

I found this 31-hour recipe on YouTube by Russ Brot, see links below.  I am very happy with the results, moist, loaded with deep rye flavor and relatively easy as long as you have the ability to regulate the various temperatures required at different stages.  The total dough weight is 2,400 grams (5.3 pounds) for two loaves.  I used one large 16” loaf pan.  Russ has many other great YouTube recipes, although many are in Russian.  The link below is for the English versions of his recipes via subtitles.  This recipe is the “Country Bread with Caraway”. 

 The recipe involves 1) a 16-hour starter build at 80 degrees, 2) a second stage build for 4 hours at 80 degrees, a scald portion for 5 hours at 150 degrees, which at the end is cooled down to 95 degrees.  Step 1 and 2 are then combined for an 8-hour fermentation at 86 degrees.  Finally, the remaining ingredients are combined for a 75-minute rise at 105 degrees.  Spray with water prior to going into the oven, and again at 20 minutes to keep the top moist.

The bake is 8 minutes at 550 degrees followed by 50 minutes at 375 degrees.  All steps are mixed by hand.  The consistency is like thick mashed potatoes.  When forming the final loaf, reserve one ounce of the mix, add water and mix well so it is like a thin paste.  This is spread on top of the loaf with a basting brush before the bake as it smooths out the surface and blends in any minor cracks or surface anomalies. I used a dough scraper to shape the final edged inward to a slight dome.  After the rise the bread had a nice subtle dome shape which is noted in the pictures.  After 90 minutes of cooling, I wrapped the loaf in several layers of plastic wrap, followed by placement in a large plastic bag.  Wait two days, then smile as you try the first bite!  The color is from the Milliard reaction, not the relatively little bit of molasses that I added.

I made the following changes, which overall are relatively subtle:

  1.          I used my 16x4x4 pan, which was a perfect size for one large loaf.  His recipe calls for two 2,400 gram loaves using an long oval shape. I used cooking spray even though my pan is non-stick.
  2.         Since I grind my own flour, I used 100% Rye (pumpernickel) as I prefer to use the whole grain rather than sifting.  The recipe calls for medium rye which has the bran sifted out.  As a result, I had to add a few ounces more water as expected, so my total weight was more like 2,450 gr each.  I went by eye for the last adjustment. Ending dough was like a very stiff mashed potato consistency.  Wearing gloves, I used the back of my fist with a dough scraper to incorporate the final dough.
  3.          I used a 100% rye sourdough starter, rather than the CLASS starter he discusses (and has a separate video on how to make what is essentially a faster way to build the starter version at 105 degrees)
  4.           I used 2 tablespoons molasses instead of the 24gr of sugar.

The recipe requires a special fermented malted rye which is only available in Germany or Russia, unless you make your own.  It is unique as the normal malting process is supplemented – and fermented by incorporating starter into the malting process. He has a fascinating video of how this is made per the second link below. I already had my own home made malted rye, not fermented as his process does.  I am very happy with the way this came out. I know it would be better using his malt technique. 

He states two requirements for this bread: 1) malted Red Rye per the link, and 2) the ability to control the various temperature ranges the various stages require.

The bread is delightful, perfect with cream cheese and with or with an added slice of smoked salmon.  My deviations were slight overall.  In the future, I will make the fermented rye malt as below and try that.  It will provide and even deeper rye nuance.  The 5 grams of Caraway added a nice back note, I may use a dash or two more in the next go around.

His YouTube videos also have Borodinsky bread, German Wheat breads and more.  All are dark and look amazing!  The recipes are shown in the YouTube section just above the comments section, all being centigrade temperatures.  Check it out. I am delighted to have come across his videos!


Rye Malt (fermented)





alfanso's picture

Here you will find all five breads that I’m promoting for the current CB.  All of the “rules” and general instructions can be found in the CB.

To avoid overwhelming the CB posting with too many selection of choices, I’ve included the two additional suggestions in this post.  All formulae here are my own take on the breads. 
============== the first three ===================


 Semolina "Pain au Levain".  This Jeffrey Hamelman version has a 60/40 mix of semolina/bread flour, employs a 125% hydration bread flour levain, and carries an overall hydration of 67%.

1) One of TFL’s resident Kiwis, leslieruf offers her version.

2) My own take for one of my go-to breads, on this marvelous winning delight.


Tom Cat Semolina Filone.  Maggie Glezer’s version of this on again/off again occasional TFL favorite will challenge you due to its very high hydration.  I found this bread difficult to wrangle, but it makes some of the finest toast I’ve ever had.  55.5/45.5 semolina/bread flour, 130% hydration Poolish, 89% overall hydration. 
NOTE: Due to a misunderstanding of American English/Transcription error, the original Tom Cat formula that previously was posted below carried an absurdly high overall 89% hydration.  Thanks to an email conversation with Abe, it was determined that the Poolish was incorrectly stated.  The corrected version is now in its place, with an Poolish hydration of 90% and an overall hydration of 75%.  The 45/55 % or AP/Semolina still remains.

1) semolina_man baked a delightful version of this bread.


2) As does dmsnyder, David's interpretation.

Pane di Altamura/Matera. These two neighboring towns, in the heel region of the Italian peninsula, produce rather uniquely shaped (or mis-shapen) breads. 

Altamura is 100% semolina including a 66% hydration biga, with a relatively low overall hydration of 65%.  


Matera is also 100% semolina including a 50% hydration levain / lievito madre with a 66% overall hydration.

1) Our own breadforfun’s Brad did a field trip there several years ago, and reports on his experience and bake.


2) Baker anonymous, better known as Abe, offers us his version.

EDIT.  Build 3 above should read 150g Sem., 75g Water

3) I tried my hand at this one as well.

 4) Brad (breadforfun) pointed out this Michael Wilson beauty and I thought that I'd include it here, where it seems to belong!  Michael is as serious and accomplished as it gets here on Isle TFL when it comes to Italian breads. 
============== Additional formulae ===================
Semolina Challah.  Looking quite afar, my playful merging of the enriched goodness of Maggie Glezer's popular version with my own 50/50 semolina/bread flour mix. This (heavily dosed) IDY bread carries an overall hydration of 78% when taking into account the eggs, water, neutral flavored oil and honey.  I tried variations of semolina percentages up to 100% with a levain, but personally settled on one that is a 50/50 mix with IDY.  This will also provide an opportunity to introduce you to braiding, as it did to me.  Demonstrated here by Jeffrey Hamelman with a six strand braid.
1) Early TFL star, zolablue provides a magnificent looking levain bread flour version. 
2) Recent rising star baker benito, Benny's, take on Ms. Glezer’s levain bread flour.
 Semolina with pine nuts, sultanas and fennel seeds.  For “extra credit” and for those longing to have a fruit, nut or seed to incorporate, this one has all three.  Based on a mix of both the Amy’s Bread  bakery in NYC and Susan's wildyeastblog versions.  59/41 semolina/bread flour, 100% hydration Liquid Levain, 65% overall hydration. 1) dmsnyder's version of this superb “afternoon wine and cheese” bread. 


 2) A personal favorite, it has incredible flavor and has delighted all whose tonsils have come to know it. 
============== end ===================
Janedo's picture

Hello! How about a bit of french pastry?

I have been working in a bakery in the South of France, doing their line of pastries and goodies. The challenge has been the actual baking because I have to bake everything in a huge deck oven. It was quite daunting at first as I have always had a proper convection oven wherever I have worked. But, it is actually all right. I have been doing some tests with choux pastry lately because everything becomes enormous in that deck oven!! So, yesterday, while I was off, I made some choux pastry to test.... convention on, convection off, directly on the stone, in the middle, etc. I decided to make a Saint Honoré because it is is yummy and pretty, and I hadn't made one in ages. This type of piping is all the rage here in France these days. The base is a flattened puff pastry. I made a "princess vanilla cream", which is a vanilla pastry cream with some gelatin and butter that is cooled to room temp and then has some whipped cream folded in to it and then cooled. It becomes lighter and moussy and can be piped easily. The piped cream is a slightly sweeted (powdered sugar), vanilla mascarpone whipped cream. The choux are filled with the princess pastry cream. I had some friends over for tea and that distracted me and I glued the choux, forgetting to dip them in the caramel first. Oops! So I just drizzled the caramel on top. It sounds complicated, but it is pretty straight forwards and always a crown pleaser.


kendalm's picture

This is for the stray canele junkies who appear here on occasion.  We know that getting the tops to cook is a serious challenge. There is a lot of debate about how to mix batter, how to pour etc. I find the tops cook well only in a very thin heat range and require good timing on you temp drop.  For my setup its 440F on convection with the mounds directly on stone.  Then after 20 minutes a drop to 385 for another 35 minutes and Bob's yer uncle ;) 

kendalm's picture

Since Jeff Bozos took my malt off the shelves at whole foods I decided to resort to misting my loaves with the Maltiest think I could think of.  Yeah that's right, sticky goodness of Mickeys big mouth.  For the record my own little quirk when baking is to dissolve some barley malt in my spray bottle and lightly mist just prior shutting the door.  Makes for a nice glossy crust.  

Benito's picture

Wanting to recover from my last two disasters of babka bakes and applying what I learned from them.  We do truly learn more from our disasters than our successes (thanks Dan).  I decided to try to use some Matcha powder I recently purchased and make a babka with a much drier filling that would avoid the pitfalls of soggy crumb.  I am adapting the same recipe for sourdough babka by Maurizio of  

At the end of bulk fermentation and shaped into an angel food pan.


Total Dough Weight

800 grams

Pre-fermented Flour



One babka for a 9″ x 4″ x 4″ Pullman pan (without lid)

Total Formula



Baker’s Percentage


All-purpose flour (11-12% protein; King Arthur All-Purpose Flour)



Whole milk (cold from the fridge)



Large eggs (about 2, cold from the fridge, plus one more egg in reserve for the egg wash)



Unsalted butter (Kerrygold; room temperature)






Caster sugar (superfine white sugar)






Sourdough starter (100% hydration)


18  g

Matcha Powder 




Dough Mix

My final dough temperature for this dough was 76°F (24°C).



310 g

All-purpose flour (11-12% protein; King Arthur All-Purpose Flour)

107 g

Whole milk (cold from the fridge)

107 g

Large eggs (about 2; cold from the fridge)

100 g

Unsalted butter (Kerrygold; room temperature)

29 g

Caster sugar (superfine white sugar)

8 g


138 g

Mature, but mild, levain

18 g

Matcha Powder

Levain Build 6 hours

30 g starter 100% hydration, 60 g bread flour and 60 g water.  Should be mature in about 5-6 hours at 78-80ºF. 

2. Mix – 1:00 p.m.

Before mixing, take out the butter called for in the recipe and cut it into 1/2″ pats. Let it sit at room temperature until called for.

I used my KitchenAid stand mixer to mix this dough. To the bowl of a stand mixer fitted with the dough hook attachment, add the mature levain, flour, matcha powder, whole milk, large eggs, salt, and half of the sugar. Set the mixer to low and mix until everything is incorporated. Let the dough rest, uncovered, for 10 minutes.

After the 10 minute rest, turn the mixer up to medium and mix for 5 minutes until the dough starts to pull from the sides of the mixing bowl. At this point, slowly stream in the remaining sugar while the mixer is running. Mix for another 1-2 minutes until the dough comes back together.

With the mixer still set to medium, add the room temperature butter, one pat at a time, waiting to add the next until the previous is absorbed into the dough. It might take around 5 minutes to mix all the butter into the dough. After all of the butter is added, continue mixing for another few minutes until the dough smooths out and once again begins to cling to the dough hook. The dough should be almost fully developed at this point (it won’t completely pass the windowpane test, but almost).

Transfer the dough to a container for bulk fermentation, cover, and keep somewhere warm—78-80°F (26-27°C)—in your kitchen for bulk fermentation.

3. Warm Bulk Fermentation – 1:25 p.m. to 3:30 p.m. (or longer, as needed)

During this time, give the dough 2 sets of stretch and folds where the first set is 30 minutes after the beginning of bulk fermentation and the second set is 30 minutes after the first. After the second set, let the dough rest, covered, until the next step.

4. Cold Bulk Fermentation – 3:30 p.m. to 8:00 a.m. (next day)

Assess the dough: has it risen a little in the bowl during the warm bulk fermentation? It should be a little puffy and smoothed out. If it looks like there’s no activity at all, give the dough another 30 minutes to 1 hour and check again.

Once you see some rise in the dough, place the covered bulk fermentation bowl into the refrigerator overnight.

Same day option: I much prefer making this over the course of two days, but you could make this all in one day: let the dough finish bulk fermentation for 2-3 hours on the counter. When the dough has risen around 50% and feels puffy, proceed with the rest of the steps below. However, I do recommend placing the dough in the fridge for at least 1 hour after this warm bulk fermentation to chill before rolling out!

5. Roll, freeze, cut, and shape – 8:00 a.m.

Before taking the dough out of the refrigerator, make one of the fillings below (keep the filling covered until ready to use). 


Black Sesame Filling

150 g ground black sesame seeds, use mortar and pestle to grind

37.5 g sugar mix with ground black sesame seeds 


64 g honey

21 g butter room temperature 

Cream together honey and butter to make smooth spread


I had too much of the sesame and sugar mix, could reduce by 25-30% I think.


In the morning, take the dough out of the refrigerator and scrape the dough out to a floured work surface. Flour the top of the dough and using a rolling pin (or dowel), roll the dough out to a rectangle approximately 16″ x 12″ in size with a short edge closest to your body. 

If you want a less-sweet, less-sticky babka, spread less filling over the rolled out dough.

Using your hand or an offset spatula, spread the honey butter mixture over the dough leaving about 1″ clean on the short side farthest from you. Sprinkle the sesame sugar mixture over the dough.  Starting at the side closest to you, roll up the dough into a tight cylinder. It’s important for the dough to be rolled up rather tight, so pull the dough at each revolution of the cylinder.


Important: Place the rolled-up log on a baking sheet and place it into the freezer for 15 minutes (this makes it much easier to cut and braid).

Using an angel food cake pan, cut parchment to fit into the bottom of the pan, butter the sides and central tube of the pan.

After the 15-minute freezer rest, take the baking sheet out of the freezer and return the dough log to the counter. Using a sharp knife, cut the log to split open the log from one side to the other. Pinch the two top halves together and braid the dough one strand over the other. At the bottom, pinch the two halves together again. Don’t worry if filling spills out or things get messy — it’s all good.

After the dough is braided, pick up the braid and place it on the parchment right in the middle, then pick up the sides of the parchment and lift the dough up and drop it into the pan.

Cover the pan and place it somewhere warm, ideally, 78-80°F (26-27°C), to proof.

6. Proof – 8:30 a.m. 12:00 p.m. (or until ready)

This dough can be slow to rise at this point. Give it the time it needs to rise up to about 1/2″ below the rim of the Pullman pan. For me, at 78°F (26°C), it took about 3.5 hours. See the image below for how high my dough filled my pan.

7. Bake – 12:00 p.m.

Preheat your oven with the rack in the middle to 350°F (176°C) — no fan assist (no convection).



When the oven is preheated and the babka dough is fully proofed, place the pan on a baking sheet lined with parchment paper (to catch any sugar spilling over). In a small bowl, whisk together one whole egg and 1 Tbsp water and brush a thin layer of the egg wash on the top of the dough. Then, slide the baking sheet into the oven and bake for 55  minutes until the center of the babka reaches 200°F (93°C) then leave in oven with the oven off for another 5 mins.. Keep an eye on the babka in the last 10 minutes of the bake, if it’s coloring too quickly drop the temperature to compensate.

Yuzu Simple syrup

While the babka is baking, make the simple syrup. In a small saucepan heat over low 52g (1/4 cup) granulated sugar with 59g (1/4 cup) water and about 1 Tbsp Yuzu extract (adjust to taste). Heat until the mixture bubbles a bit and stir occasionally until the sugar fully dissolves in the water. Transfer this simple syrup to a container to cool. If covered, it will keep indefinitely in the fridge (I reuse over and over for babka, other baked goods, or even cocktails).


When the babka is fully baked, remove the pan to a cooling rack. Using a plastic spatula, free the short sides of the babka (the sides without parchment) from the sides and bottom of the pan by pressing the spatula down from top to bottom.


Using a pastry brush, brush on a thin layer of the Yuzu simple syrup. The amount you put on is up to you: the more you add the sweeter the crust will become. Let the babka rest for 10 minutes in the pan. Do not let the babka rest for longer than 10 minutes or it’ll be hard to remove from the pan.

After the 10 minute rest remove the babka from the pan.  Remove the sides of the pan by resting the bottom of the pan on a heat proof object such as a tall can.  Then you should be able to remove the babka from the base and center of the pan with the help of one or two spatulas.  Rest on a wire rack until cool to the touch.


Post bake edits

I will make the following changes for future bakes of this.  Increase the total recipe by 25% to allow a full wreath with even final height.

Increase matcha to 6.125 to 7.5% to bring out more match flavour.

Do a total bake time of 70 mins, perhaps with an extra 5 mins at the end with the oven turned off and door kept closed.

_JC_'s picture

The importance of Dough temperature in Baking, DDT, FDT and more(learned from @maurizio Thank you! 🙏 There’s a lot more to learn! 


DDT - 26°c Deg x 4 = 104-(24+19+26(25.5))= water temperature 


Flour - 24°c

Room temp - 19°c 

Starter - 25.5°c

Water - 35°c

Friction Factor - 0(if mixing by hand) 


24+19+26+35 = 104


After 5.5 hours of Bulk Fermentation - 26°c(25.9)deg Final Dough Temperature

Measured internal dough temperature about 3 times and it’s consistent so I stop measuring it.





315g Strong Bread Flour

5g Wholemeal Emmer Flour

30g Wholemeal Spelt Flour

265g Water

70g Starter

7g Salt


2 Hours Autolyse

5.5 Hours Fermentation with 4 stretch and folds

20 Hours proof/prove Cold Retard (4°c to 5°c)


idaveindy's picture

Jan. 16, 2021. This turned out to be a mini-miche.

The goals for this bake are to tweak the previous bake, #30, by increasing the percent of whole wheat, pre-soak the add-ins, and weigh some things so others can better replicate it if they want.  The poppy seeds and maybe the corn meal in the previous bake were not quite soft enough for my liking.

First mix. All mixing and folding-in was done with a silicone spatula/scraper.

  • 15 fl oz water, 443 grams. Water was weighed, and the volume computed.
  • 1.5 tsp poppy seeds.
  • 2 tbsp chia seeds. These tend to clump in water. I had to break them apart several times.
  • 2 tbsp ground flax.
  • 2 tbsp quick oats, not instant.
  • 2 tbsp corn meal, not flour, but fine grind.
  • 1 tbsp jaggery, a.k.a. brown sugar.
  • 1 tsp ground bread spice. A mixture of sesame, coriander, caraway, and fennel, that was first toasted and then ground.
  • 1 tsp raw (ie not toasted) whole caraway seed.
  • 1-1/8 tsp salt.

The above was left to soak about 10 to 15 minutes.

  • 2 cups, 339 grams, of Bob's Red Mill stone ground whole wheat. This was measured by a 1/2 cup measure and weighed. I used the "scoop and shake" method, so figure 170 grams per cup with this measuring method.
  • I let it soak a while. 5 to 10 minutes.
  • 2 tbsp fat-free powdered milk, the instant-dissolving kind. Mixed/folded the dough  some.
  • Heaping 1/8 tsp of instant dry yeast. Mixed/folded it in.
  • 1 tsp sourdough starter, 100% hyd, 2 days since fed, stored in fridge. Mixed/folded in.
  • At this point, the dough felt a bit airy or foamy, not dense, not watery. I don't know if this feeling is due to the add-ins trapping tiny bubbles of air, or if the WW flour did that.
  • Let it soak a while, maybe 5 minutes.

The following was added in 3 stages, 3 sets of (water, folded in, then flour, folded in):

  • 69 grams (weighed) water, which calculates to 1/4 cup + 2 tsp.
  • 1-1/4 cup King Arthur Bread flour, 200 gr, both measured (.5 cup, .5 cup, .25 cup) by scoop and shake, and then weighed.
  • These were folded in until well mixed.

Then, because I had forgotten:

  • 1 tbsp extra virgin olive oil, folded in until mixed.

I then put the dough mass on some wax paper, cleaned the bowl, put the dough back in the bowl to weigh.  1151 grams total dough weight. I then drizzled about 1/2 tsp of regular olive oil around the perimeter and rolled the dough around to oil the dough and the bowl to reduce sticking.

% WW = 339 / 539 = 62.9%.

Hydration, not counting add-ins (because I didn't weigh them) = 512 / 539 = 95%.

Finished mixing all of it at 11:53 AM.

1:03 pm - 1 set of stretch and folds.

2:00 pm - 1 set of stretch and folds.

3:13 pm - 1 set of stretch and folds.  The dough feels good. My gut feel is that this is going to be a good loaf.

4:45 pm - The dough seemed ready, so... folded, shaped, put it in a lined banneton dusted with 50/50 mix of rice flour and bread flour.  I used the 8" (I.D., 8.5" O.D.) banneton, but after I put it in, I started thinking I should have used the next bigger one. Put plastic wrap from the bulk ferment over the banneton, plus a rubber band.  Put it in oven at same warm temp. (Not sure what temp, but  I keep it consistently over the "E" on the oven thermometer.)

5:16 pm - Checked on it. It had grown a bit, so transfered it to the 9.15" (I.D., 9.7" O.D.) banneton. I had used an oversized liner, so it was easy. Put the banneton in a plastic grocery bag, and into the fridge. 

This size banneton means that the loaf will be baked on the lid portion (also 9" I.D.) of the Lodge combo cooker, with the deep part as the cover.

6:00 pm - Started to pre-heat oven, 490* / 465 F.

Inverted the dough over parchment paper, brushed off excess dusting flour, and scored a #.  I flubbed the transfer of the parchment and dough to the hot dutch oven lid. You can see some unevenness.

  • Bake started at 6:53 pm.
  • Baked 10 min at 475/450, covered.
  • Baked 10 min at 465/440, covered.
  • Baked 10 min at 455/430, covered.
  • Uncovered after 30 min., flat, but nice separation at the scores.
  • Baked 10 min at 425/400, uncovered.
  • Baked 10 min at 415/390, uncovered.
  • Total time: 50 min. Final inner temp 208.8 F.


* First number is thermostat setting, second number is a cheapy oven thermometer that I keep in it. They differ by 25 degrees F.

The white paper plate is 9" diameter.

Top view:

45 degree view:

Side view:


The crust looks thick, but it's soft and chewy, the way I like it.


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