The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

World Bread Day, 10.16.12

breadsong's picture

World Bread Day, 10.16.12

Hello everyone, and Happy 'World Bread Day'!
Here are some breads baked over the last while, lovely flavors from different countries :^)



For Canada (Victoria BC and Manotic, Ontario),
Cliff Leir’s 50% Whole Wheat (with thanks to MC-Farine for her post), baked with Watson’s Mill Flour,
a lovely flour kindly sent to me by Franko (his post on Watson's Mill is here):


For the United States (San Francisco, CA), SFBI Miche, a formula posted by dmsnyder - thanks so much, David!:



For the United States and Sweden, two breads presented at WheatStalk 2012 (Chicago, IL):
Richard Miscovich's 100% Sprouted Whole Wheat       Solveig Tofte's Vort Limpa Rye (Orange, Anise, Fennel)



For France, Roasted Garlic Fougasse, from Jeffrey Hamelman’s book Bread, and MC-Farine’s Pain de l’Abbaye Saint-Wandrille:


For Germany, a variation of Jeffrey Hamelman’s 80% Rye with a Rye-Flour Soaker (honey, walnuts, spice):


For Russia, Andrew Whitley’s Borodinsky (from his book, Bread Matters), flavored with beautiful coriander:


There was a world of great flavor with these breads - very happy to remember how good these breads tasted,
for World Bread Day :^)

Happy baking everyone!
:^) breadsong



PiPs's picture

What a stunning variety of breads!

Beautiful baking breadsong ... So, whats your favourite? Could you pick just one?

Happy World Bread Day!!!


breadsong's picture

Hi Phil :^)
Thank you so much - and thank you for the beautiful breads of Australia (and Denmark!) you've posted recently - gorgeously crafted, each and every one!!!
It is very hard to pick a favorite, really enjoying how all of these breads tasted; but I can say, having never tasted a Borodinsky before, I was unprepared for how much I *loved* the flavor of the coriander combined with the
deep, rich flavor of the rye.
With good marmalade as an accompaniment, as Andrew Whitley recommended in his book,
it was a symphony of flavor and my tastebuds were very happy indeed.
:^) breadsong

Juergen Krauss's picture
Juergen Krauss


Each one of them a worthy ambassador of their country!


breadsong's picture

Hi Juergen,
What a sweet thing to say - thank you!
:^) breadsong

dabrownman's picture

are beautifully crafted, cover a wide range of flours, countries, shapes, scoring, add ins and stenciling too.  Can't think of another post that covered so much of the planet so well with such great examples of fine crust and crumb.  Just beautiful.  World Bread Day never had it so good.

Nicely done.



breadsong's picture

Hi dabrowman,
Thank you so much - you made my day with your very kind comments :^)
I feel very fortunate to have discovered some of the world's breads and so enjoy the variety of flavors and textures.
I admire bakers like yourself who are always coming up with new flavor and ingredient combinations,
making the world of bread bigger, for the rest of us!
:^) breadsong

Janetcook's picture


Your postings always capture my attention because of the care and detail you include and that you always highlight a recipe you have found somewhere and then perfected in your kitchen.  Well, this post tops them all!  You have totally outdone yourself with this one! What a wonderful idea to bake such a variety of loaves.  Draws attention to the fact that this community exposes us, almost daily, to authentic breads that truly are world wide...and that it is for free and we don't have to leave the comforts of our home to 'enjoy' them!

Floyd, if you are around,  I am still more than happy to pitch in a monthly contribution for all you have created here.....

Thanks for bringing my attention to the breads you have baked....Especially the Swedish Limpa - I haven't baked a 'Limpa' for quite some time.  It produces such a heavenly aroma when baking.  Perfect for these cooler fall days that we are enjoying here in the Denver  area - though today it is HIGH winds  which are causing dead limbs to plummet into our yards....enter at your own risk :-O  Makes collection fire wood/kindling a bit easier though....preparation for colder weather that is on its way.

Take Care,


breadsong's picture

Hi Janet,
There was a baker who commented on this site that she liked 'letting her oven travel around the world'.
I was thinking about that as I was putting this post together :^), and was happy to remember these breads,
their origin and wonderful flavor.
I do love to see all of the beautiful bread everyone is baking, and sharing, on this site, and it brings me much joy to experience new tastes, grateful for the opportunity to bake some of these breads here at home!

The Swedish Limpa was delicious and the author's formula called for an interesting product - a rye malt syrup:
I used barley malt syrup I picked up at a local brewshop, but when I run out I might give the rye malt syrup a try.
I'm sure it will be equally as good in Russian rye breads :^)

Please do take care in the windy fall season!, and thank you so much for your lovely comments.
:^) breadsong

varda's picture

Breadsong,   Haven't commented on your beautiful baking for awhile.   Not because I wasn't admiring your loaves.   This latest collection is fabulous.   I wish you could teach me your secrets of scoring.   -Varda

breadsong's picture

Hi Varda,
Thank you so much - it's lovely to hear from you!
I've been trying to follow along with David's secrets of scoring, for batards - sometimes successful, sometimes not,
as with the Limpa:
(trying for three ears on this loaf, only got one - but the blade dragged, as seen here, a little closer)

For the 100% sprouted whole wheat loaf, or other doughs with a higher percentage of whole grain, it's been working well to score after shaping and before proofing (using a couche).
I've found, for these doughs, they can sometimes deflate if scored after proofing, and when scoring a pattern after proofing that takes a bit of time to do (like the wheat pattern) the dough can spread/flatten due to the time spent scoring.

When scoring 'patterns', like the wheat pattern, or the striped scoring on the Limpa bread, I've been using a double edged razor blade (no handle, just held in my hand, masking tape wrapped around one end so I have something safe to hold onto; I feel I have more control that way). 
I usually start with shallow cuts to assess how the dough is spreading after being scored. If it isn't moving much I might go over the score, going a little deeper.
If I want the score be pointy, I score deeper towards the center, and very shallowly at the ends, of each cut.
I like to see how the cuts are opening up relative to one another, too, and may go over the scores for depth so they all look even.
After all that it's often time to stop messing around and get the loaves in the oven :^)

Thank you for all you've shared on your blog - your posts on Borodinsky were so helpful to me as I approached baking this one!
I have the same size pan as you, and it was so helpful to know that 1400g was a good dough weight to use.
:^) breadsong


varda's picture

for the tips.   Interesting about scoring before proofing.    I just bought some single edge razor blades for scoring, because I remembered you said you held a blade directly in your hand.   They are used by painters for edges and such.   You might want to use those instead of the double edge since they have a nice rounded edge opposite the sharp side and they are easy to hold.    -Varda

FlourChild's picture

How enjoyable to contemplate these myriad breads- you've really put out some gorgeous stuff!

breadsong's picture

Thank you so much, FlourChild!
It was a lovely tasting tour, when I think back on it!
:^) breadsong