The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

new proving technique gives soft open crumb loaf in under 3 hours

kendalman's picture

new proving technique gives soft open crumb loaf in under 3 hours


 About a year and a half ago I posted an article on a new type of dough strengthening technique I had found, the ‘kendal roll’.  I asked if anyone had heard of such a technique and I gave an example of its use.  I included a youtube video etc.  It was a cumbersome effort, all of 40 people viewed it and no one had heard of the technique.  I was grateful for the encouragement of DanAyo for what I was doing.  I think she will be interested in the unexpected progress made, way beyond my aim.

I have developed the ‘kendal roll’ to the extent that my daily bread is a soft wild open crumb loaf with a thin crust that takes a total of less than three hours to make.  It is a large loaf, log shaped, around 13-15 inches long 4 inches high and 7-8 inches across the base, it contains only 400g of flour.  It feels very light when picked up.  The photo shows a typical loaf, this was 50:50 wholemeal/white 14.5%   90%  400g.

The hydration range for a Cumbrian loaf is around 70 to 90%.  The dough is effortlessly handled using oil films.  The only special requirement to make the loaf is the use of a bread machine or mixer with a dough hook for the mix and knead. The ‘kendal roll’ technique requires some hands skills. The loaf is baked on an ordinary tray in an ordinary oven at a temperature of 200C for 45 minutes.  I work with a wide range of flours.

I  still cannot find any references to a strengthening technique like mine nor any pictures of loaves like mine.
I suspect it gives a noticeably bigger crumb and loaf volume than the usual recipes as well as replacing the need for bannetons etc.

As a last desperate effort for information I give the following challenge.

Make a soft open crumb loaf like the one in the photo in under three hours.  At no point in the proving stage is any support given to hold the loaf shape so no bannetons etc.

I’m just an old amateur guy,  somewhere out there are experts... why is it so easy for me to make such a loaf so quickly with no mess and a very wet dough?

My eldest son said ‘Dad, they have been making bread for thousands of years and you have something new?’  Hmmm.  He could have added that 78 year olds are past such things.

So please tell me where to find the technique and why it is not used....  I will post a video after Christmas if it really is new.  By the way, it will be very different to my previous effort, there are major differences in the technique.  

Stay safe, it looks like it will be a very quiet Christmas here in Cumbria.  Happy Christmas everyone.


update April


The video will be done, I realised that I could improve the use of the oil films to give even more strength to the dough.  I could only reliably make Cumbrian Logs, any attempt at Cumbrian Rounds usually resulted in the end of the roll breaking away from the dough mass during baking.  That problem has been fixed and now there are two sizes of rounds.  I prefer the smaller size, it is easier to cut.  The bread board is 12 x 10 inchese, the mug is 4 inches high and 2 inches wide the oven tray is 15 inches long.  The photos of dough on the baking tray shows the level of strength control available.

The photos are at

jl's picture

I'd definitely be interested in the video demonstration.