The Fresh Loaf

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Martadella's picture

Improvised sandwich loaf. Wholegrain rye flour, potatoes from last night, soaked stale bread from last week and nice lively rye preferment. Plus lots of roasted sunflower seeds. Delicious

jo_en's picture


pmccool's picture

It's a Brod & Taylor lightweight sheeter that my wife bought for me.  Due to various commitments, like our oldest grandson graduating from Missouri State next week, it will probably be three weeks or more before I get to play with it.  That may be a temporary reprieve for my waistline but I’m concerned about the long-term risks.  

CalBeachBaker's picture

Today's bake: Slow-Baked Finnish Rye   Jalkuunileipa (Finland)

Source: The Rye Baker by Stanley Ginsberg

Notes: I scaled Stanley's recipe to make 2 small loaves instead of single larger one.

From - 1 @ TDW: 1.383kg   Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM
To -     2 @ TDW: 1.210kg   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM

Substitutions:  None

Discussion: This was an interesting bread to bake. The bake time is 6 hours. The flavors are deep, rich, and malty with a chewy crust and a tender crumb. I paired it with a Swiss cheese but it is also excellent by itself as a snack.  

Make again? - Yes, definitely.

Changes/Recommendations:  None

*** The Images can be made to full size by placing your cursor on the image and right clicking, and then, open image in a new tab.









occidental's picture

We had charro beans (using Anasazi beans) on the menu and some cream cheese in the fridge we needed to use.  I came up with a "Chile Cream Cheese" sourdough to soak up some of the beans.  

I ran across this recipe: and used it for inspiration, although I scaled it down for one loaf, added in the suggested whole wheat, and used a different mix of herbs and spices as well as altering the time scale.  

I replaced the rosemary and black pepper in the original with dried Hatch chiles and chipotle powder.  

The results were a very soft textured (due to the cream cheese addition) bread with a great chile aroma (not a lot of chile flavor, I'd bump it up significantly if I tried it again) that was perfect for dunking in the beans. In the formula below I just put a gram each of the seasonings, more of a reminder they are in there than a precise measure.  I used about a tablespoon of dried Hatch chile flakes and oregano and a teaspoon of chipotle powder.


Chile Cream Cheese Sourdough
formulatotal dough
 weight    bakers % 
starter (1:1)75 flour438100% 
flour400 water33877%HYDRATION
water300 salt81.8% 
f+w700 ADD INS:   
salt8 chipotle pepper (dry spice)1  
total783 cream cheese30  
   dried hatch chile1  
Flours %prefermented flour389% 
total flour400      
METHOD: Notes   
refresh starter ~8 hours before mixing Original formula here:
mix flour and water, autolyse 60-180 minutes, mix in remaining ingredients, knead in bowl, transfer to cambro Timing: autolyse at 0730; mix at 0930 (used kitchenaid to mix in cream cheese; s&f at 1000, 1030, 1100, 1130; BF until 1600; shape, let rise until 1700; bake, cool and done at 1800
stretch and fold in 30 minute intervals for 2 hours, then bulf ferment until increased 30-40%  
shape into batard, rise 1 hour  
bake at 475, 20 minutes covered, 15 minutes uncovered 


VickiePNW's picture

Made a little loaf in a disposable foil mini loaf pan (which I reuse over and over). Because pork belly is so rich, I decided that they needed to be small sandwiches. With gorgonzola and mayo, and the sandwiches warmed through on Steam Bake for a few minutes, they were so good that I had three.

tothpianopeter's picture

Good afternoon all!

It has been a while since my last entry on TFL. It's panettone season, so I thought I would make them again using maestro Giorilli's formula. I followed the same procedure as outlined in my previous blog entry, here:

I am quite pleased with the results. Here are some pictures.



occidental's picture

I kept at the experimentation with the blue corn sourdough after using some in the community bake. This time around was a bit simpler approach.

I started with 100 grams of 100% hydration starter

I scalded 75 grams of blue corn flour with 150 grams of water (probably wasn't enough water in hindsight as this is a thirsty flour).

I then mixed the starter with 300 grams of bread flour and 260 grams of water, 6 grams of salt.  I made the dough higher in hydration thinking that the corn may dry it out some.  After the mix and a rest I added in the corn.  It was a bit clumpy but after a couple stretch and folds it finally was incorporated into the dough, more or less.

I baked this in a combo cooker, 20 minutes with the lid and another 25 without.  It was pretty slack and moist when I did the final shape, so I was pleasantly surprised to see the decent oven spring.

It has a nice crisp crust and decent crumb, with swirls of blue (purple) and a few larger globs of corn.  Not bad as an experiment.


Tom C's picture
Tom C

I have hope that I might get lucky and find someone that has either made one or can show me how to make a spreadsheet on a Mac Laptop using numbers.I know very little about this. Thats up front my disclosure. I have always been a gluten for punishment in the the fact that I take on things I should never attempt. I love to learn but I am not formally educated. I have been baking for years. My mother taught the boy’s and girls how to be well versed in all things. I get a sense of accomplishment from at least trying to do my own thing. I have no idea if this is a good idea or even feasible. Having said this I am officially open to receive any thoughts, ideas and criticism with a kind heart. Thank you in advance.


Tom C


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