The Fresh Loaf

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62nd bake. 10/12/2021. 87.5% WW.

idaveindy's picture

62nd bake. 10/12/2021. 87.5% WW.

10/12/2021.  62nd  bake/batch.

The changes here, from the previous bake, are a slight increase in the Sharbati, decreasing the white flour, and less old dough; and I ran out of fresh milk, so I had to use some powdered milk.

  • 326 g bottled spring water.
  • 9 g powdered/instantized fat-free milk, Kroger brand.
  • 3/8 tsp active dry yeast.
  • 65 g old dough from bake #61.
  • 200 g Bob's Red Mill stone-ground (red) whole wheat.
  • 100 g Patel brand stone-ground WW durum.
  • 50 g Swad brand Sharbati Gold.
  • 7 g 50/50 blend of Himalayan pink salt, and standard US iodized table salt.
  • 25 g AP flour, Arrowhead Mills.
  • 25 g bread flour, General Mills.


  • Started mixing at 12:30p.
  • Finished mix/knead at 1:19p. Includes rest/soak time for the WW BRM/Patel flour before salt and other flours were added.
  • 1:42 p - Stretch and fold.
  • 2:21 p - put in fridge,
  • 2:50 p - For some reason I thought it needed more time at room temp and took out of fridge.
  • 3:35 p - put back in fridge.

It then quickly rose a lot in fridge, so that extra time at room temp was not needed.


idaveindy's picture

Oct 14, 2021. Breakfast.

Meh. It's okay, but not as good as the last batch, both in terms of taste and open crumb.  So back to fresh milk, 85% WW, and 20% old dough.

This is the third piece from this batch. 

Like the cast iron pan pizza method, it was cooked on the stove-top in an oiled cast iron pan until the bottom browned, then cooked under the broiler, still in the pan, until the top starts to brown.

It was taken from the container of refrigerated dough, formed into a disc, then rested in the oiled pan for 30 minutes. Then it was stretched to reach the sides of the pan, then cooked.

Here's the 6.5" outer-diameter Lodge pan: (The paper plate is 9", 22.8 cm, in diameter.)




idaveindy's picture

Thursday, Oct. 14, 2021.

Shaped into a boule, and proofed at room temperature for 45 minutes in a lined and dusted banneton, 5-5/8" inner diameter, 6-1/4" outer-diameter.

Baked in toaster oven, on parchment paper, on pre-heated 9.25" cast iron plate, 2 tbsp room temp water poured on the plate. There was aluminum foil (shiny side up) under the cast iron plate. Baked at 400 F, 25 minutes bottom heat only, plus about 8 minutes with top heat only.

Good oven spring.  But had overly moist crumb. Thermo pen broke, and I'm rusty with the knock/tap method.


Danni3ll3's picture

But hopefully it tasted good. Thumping method is listening for bread to sound hollow. I’m impressed that you are able to bake in a toaster oven and get pretty decent looking loaves!