The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

50% Freshly ground WW Tin Loaf

albacore's picture

50% Freshly ground WW Tin Loaf

We had some voracious bread eaters staying over Christmas (always nice to see your bread consumed enthusiastically!), so I needed to replenish supplies rapidly.

I decided upon a variation of Gavin's 100% freshly ground WW loaf, for which he kindly provided the recipe here.

  • I used an overnight 100% hydration levain at 15%
  • overall hydration 72%
  • 6% honey
  • 6% EVOO
  • 1% fresh yeast
  • baked in a big 9.5 x 5 x 4.5" tin and a smaller tapered vintage tin

Fast bulk and fast final proof - fresh yeast really makes things motor - if you're lucky enough to have it available.

Good loft and tasty eating. Of course the volume is easier to get when you are only using 50% fresh ground flour.








naturaleigh's picture

Wow...those are impressive for 100  50% WW loaves!  I might be able to convert some folks in this house to more WW with a recipe like this.  I've bookmarked a couple 100% WW formulas from TFL for when I get around to tweaking their fave roll recipe and will definitely give this one a try as well.  I've been trying to incorporate more freshly ground flours into my bakes, with varying levels of success.  Do you sift out the bran or does it all go in at the beginning?  I can't tell from your or Gavin's recipe if it is included or not.

I'm curious where you get your fresh yeast.  You are lucky to have that available to you.  I would love to experiment a bit with this but don't have any access (that I have been able fo find locally).  

Great post!


albacore's picture

I left all the bran in for this one. There are a few formulas knocking about on TFL for high WW tin loaves; eg Benny's Hokkaido and also the Approachable Loaf as well as this one from Gavin/Debra/Jeffrey.

I think the best formulas all have some enrichment with butter or oil and some sweetener, eg sugar or honey. I also prefer a hybrid approach with a levain for flavour and some yeast to move things along and give good rise.

I live in the UK where access to fresh yeast is quite good, at least if you live in or near a town or city - quite a few of the supermarkets sell it.

I did move off fresh yeast for a while as the fermenting power tends to decline with its age, but I've started using it again recently. I really like the way it has no lag and everything kicks off almost immediately and vigorously.



jl's picture

How tall are your loaf pans?

albacore's picture

Many Thanks. The big one is 4.5" tall and the smaller is 3.75"



Benito's picture

Beautiful tall slices Lance, your bread looks like a smashing success.

Happy New Year.


happycat's picture

Nicely done. If we'd had access to such bread growing up, many of us would be healthier and more into whole grains earlier!

albacore's picture

Cheers, Benny & David - I would make this one again!



JonJ's picture

Lance it looks like you've got Benny's tearable crumb!

Looks like a well oiled machine, executed perfectly.

Wondering if adding milk or buttermilk would do anything for it?


albacore's picture

Thanks Jon; check the linked recipe - there is quite a lot of milk in there.



gavinc's picture

Very impressive! Nice soft crumb also and a lovely golden exterior colour. Wonderful sandwich loaves.


albacore's picture

A great recipe - I like the fact that it is fast and easy to make if you are in a hurry - no scalds, no tangzhongs.

And flexible too - my short bulk and proof departed from the recipe, but still gave a good result.