The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
The Roadside Pie King's picture

Ciambotta stuffed semoilna remicinata filone (Meow sexy!)

July 20, 2021 - 5:31am -- The Roadside Pi...

Tomorrow's farm-to-table chefs choice special.
We will combine a farm box-fresh selection of spring eggplant, squash, zucchini bell pepper, and heirloom cherry tomatoes. Then cook it down slow and low creating a southern Italian favorite vegetable stew. Ciambotta. Once the stew is ready 5 organic free-range eggs are beaten and poured over the stew. left unmixed the pan is covered until the eggs are set.
Tonight the poolish for a semolina filone Italian bread is mixed. Ultimately this will be the vessel that holds the flavorful ciambotta. To be continued...


SunnyGail's picture

Trying a new flour: Whole white flour

July 19, 2021 - 6:08pm -- SunnyGail

In my current exploration of the magical - and often deceiving - world of flours, here is my last batch of FoollProofBaking's sourdough bread using 80% Whole white flour (Speerville organic - 80-85% extraction - 13,5% protein) and 20% Whole Wheat (Flourist)

The dough was a real treat to work with: very soft and smooth and strong too! Only 3 coil folds were needed during the bulk

I am very happy with the oven spring and in the end the crumb is not too bad; I was expecting it to be much denser...

Benito's picture

One of my favourite combinations on a pizza that I’ve made is the Speck, Parmigiana Reggiano, Peach and Arugula Sourdough Pizza.  Something about the salty speck and cheese, the sweetness of the peaches and peppery arugula is so delicious.

The recipe that follows was originally shared during the pizza community bake, I’ve made some edits so that it works better with my starter and oven.


For 4 9” pizzas NY style thin crust 200 g each

Levain Build 100% hydration 35 g needed


433 g bread flour

43 g Whole grain flour (50:50 whole spelt:whole wheat)

4.76 g Diastatic malt 1%

252 g water and

41 g water hold out

8.43 g salt 1.71%

2.5 g sugar 0.5%

4.8 g olive oil 1.0%


Total flour 493.5

Total water 310.5 

63% hydration water only

64% including olive oil


Sourdough version you may have to adjust the amount of levain. At 3.5% PreFerment Flour (PFF) 2-4 day retard should work.


(1) In your mixer bowl(or by hand) dissolve the Starter or yeast in all of the Final Dough Water except the HOLD OUT Water.  (Add diastatic malt too)

(2) Mix in the flours until well hydrated 

(3) Allow to fermentolyse for 1hr 

(4) Mix in the remaining HOLD OUT Water, salt, and sugar mix until well-incorporated. 

(5) Slowly drizzle in the oil until well combined. 

(6) Beat or knead by hand until dough is moderately developed. The dough will be sticky and elastic. If kneading by hand, use slightly wet hands and avoid adding more flour. 

(7) Oil your hands and a suitable container. 

(8) Shape into a tight ball.  I divide the ball into four smaller ones each for one 9” pizza at this point.  Each goes into a small oiled bowl and allowed to proof for 1 hour before starting cold fermentation.

(9) Cold ferment in the refrigerator for 48-96hrs. 

(10) Remove to warm up to room temp for at 3-6hr or so before use, or you can ferment at room temp. for 6hrs.   2-3 hours seem ideal 80ºF 

(11) Stretch the balls into your desired size skins (see video below), top and bake at 550F (as high as your oven will go) Until the crust is browned and the cheese has melted. Spin the pie at least once to avoid burning due to oven hot spots. I have included a link to a skin stretching tutorial. Watch this video, more than a few times then go through the motions in your head. If you can see it in your mind's eye, you too can be a home oven pizzaiolo! 


Heat oven to 550ºF convection roast setting, with skillet in oven on baking steel on the second highest rack about 1 hour.  My set up with the baking steel on the roasting rack that set up is on the third highest rack because of the added height from the roasting rack so it essentially makes the skillet on the second highest rack.

Place stretched dough into skillet and top with sauce and toppings.  For this pizza the order of toppings is speck, parmigiana reggiano then peaches.  The arugula toss with pepper and olive oil is added when the pizza is out of the oven.

Brushing water on the cornicione prior to baking in oven, gives better oven spring and leopard spots to the cornicione. 

Ilya Flyamer's picture
Ilya Flyamer

Followed this Rus Brot recipe for Palyanitsa, a traditional Ukrainian white bread, with CLAS:

Scaled it down a little to 500 g bread flour, otherwise followed quite faithfully. Here is my formula: (I also didn't record it there, but I took 3g IDY instead of 3.5 g, and extended bulk by 10 min). Incredibly soft crumb, yet nicely chewy. It was still just a little warm in the center, so couldn't even cut it cleanly how soft it was. And it's so-so tasty, despite being simply white flour with nothing fancy at all. Very easy recipe with outstanding results.

Edit: nicer crumb shot

Thinking why there is so much flavour, I'm thinking it has a lot of lactic taste, while I don't detect any sharp acidity. I guess very warm fermentation (30°C in bulk, and above that in final proof) must really shift the balance to lactic acid over acetic acid!

TheDoughBae's picture

Pizza Dough With Sourdough

July 19, 2021 - 4:57am -- TheDoughBae

So, I have a very important question for you all who I’m sure must be more experienced than me in the subject. I have been working as a Pizza Chef for a couple of years now, using mainly wooden fired ovens, even though I also been making pastas, burgers deserts and other dishes, my main passion has definitely been working with dough and making the pizzas from scratch. 


pixnum's picture

Some questions about baking

July 19, 2021 - 3:56am -- pixnum

Please share your views along with your answer to the following questions:

1.       What is the purpose of yeast used in the baking recipe?

2.       Why do we use eggs in a baking recipe?

3.       If we use only flour, yeast, water, and salt in a single baking recipe, then what will be the outcome of it?

4.       Why temperature is important in a baking recipe?

Superman07's picture

Humped Pain di Mei

July 18, 2021 - 7:20pm -- Superman07

Hi all - I used to have an account but wasn’t very active and tended to drop in when I needed something specific. Anyhow, as I’m sure a lot of people were want to do over the past year, I got back into making bread. Mainly boules, but I also picked up a Pullman pan with lid (took months to find one in stock last year!).

Gadjowheaty's picture

Salinātā rudzu rupjmaize as shown by Rus Brot

July 18, 2021 - 4:09pm -- Gadjowheaty

I thought rather than wait to post the entire process of my first attempt to dive into thermophilic baking as shown by Rus Brot in his youtube videos, it might be useful to chronicle how it went along the way for this chosen bread, the Latvian national paradigmatic Salinātā rudzu rupjmaize.  Success or failure, here we go.


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