The Fresh Loaf

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Sanctum7's picture

I just wanted to share this lovely 100% einkorn loaf baked in the Breadtopia clay loaf baker!  It came out with a wonderful ear and lovely even crumb! No more crust issues.  Thaks for sharing all of your successes.  


CalBeachBaker's picture

Today's bake: Butternut Squash & Cherry Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s): Modified fermenting times, increased cherries from 10% to 18%

This bread is made from a majority of KA bread flour, some Palouse Brand Hard Red Winter Wheat-100% Extract, Organic Rye-100% Extract.

There are in addition pureed butternut squash and dried tart cherries as add-ins that provide a wonderful flavor and texture to this bread.

One loaf is baked in a Challenger bread pan which produced a really crispy crust, another on a baking steel with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - When I make this bread again - less flour in the banneton.

Tasting Notes

Crumb: Sweet/Dairy - Butter - there is a nice undertone of the butternut squash in the crumb when you're not biting into a cherry. The tartness of the cherries provide a nice contrast to the overall creamy/nutty flavors.

Crust: Roasted - Roasted - Baked Onions/Vegetables.

Grain Character: Complex - Cooked Whole Grains.

This is a really nice dense bread which I will be making again.

Recipe and Process are below for those that are interested.


squattercity's picture

As I had rye malt on hand and half a bag of light rye, I decided to try my hand at this Lithuanian palanga rye, an interesting recipe that calls for a sourdough levain, a flour and malt scald, and a yeast levain. I made it with 1/3 light rye and 2/3 whole rye.

It's a fantastic bread. The light touch of caraway (just 2 g) allows the tart seeds to tickle your mouth beneath the mellow spice of the rye. The crumb is so juicy that my partner thought I might have added beer to the batter. And the star of the show is the caramelized crust that, despite being thick, is not hard but rather crisp and shattery and melt-in-your-mouth sweet.


Two weird things: First, the light rye I used -- Mąka żytnia chlebowa typ 720 -- is insanely thirsty. The scald, though it was 130% hydration, remained astoundingly firm. And, to get all the flour to absorb into the final mix, I had to add 125g of water, upping the full dough hydration from 64% to 77%. Then, after all that, the bulk and proof were more rapid than the recipe specified -- 2 hours total instead of 3.


But I'm not complaining. I'm enjoying. This is a strikingly different rye -- deep and super-subtle at the same time. It's interesting to make and great to eat.





Benito's picture

We are soon departing for warmer climes so our lovely neighbour will be taking care of our mail for us.  So to thank them in advance I like to bake them a loaf of bread.  I decided to bake them a simple Hokkaido milk bread with some whole wheat and extra flavour from toasted sesame seeds.

I recently saw a video that suggested that tangzhong shouldn’t actually be at a ratio of 1:5 flour:liquid.  In fact, you are supposed to get more benefit in keeping the freshness, softness of crumb and flavour from ratios between 1:1 to 1:2.  As well, the flour in the tangzhong should aim to be between 10-20% to really get the taste benefits of the tangzhong.  By decreasing the liquid in the tangzhong it is much easier to increase the percentage of flour in the tangzhong,  When it was 1:5, what I thought was classic, you are really limited in how much of the flour can be in the tangzhong, because you reach a point where there is no hydration to make the dough.  So this is my first bake of a Hokkaido milk bread with these alterations to the tangzhong.  Although I will not have either any crumb photos, nor will I be able to taste this bread, I can say that the dough handled very well.  Although I reduced the milk in the tangzhong, I kept the overall hydration the same.

 For one 9x4x4” Pullman pan loaf.


50 g toasted sesame seeds.




Mix the levain ingredients in a jar or pyrex container with space for at least 300% growth. 

Press down with your knuckles or silicone spatula to create a uniform surface and to push out air.

At a temperature of 76-78ºF, it typically takes up to 10-12 hours for this sweet stiff levain to be at peak.  For my starter I typically see 3-3.5 times increase in size at peak.  The levain will smell sweet with only a mild tang.


In a sauce pan set on medium heat, stir the milk and whole wheat flour until blended. Then cook for several minutes until well thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl.  Theoretically it should reach 65ºC (149ºF) but I don’t find I need to measure the temperature as the tangzhong gelatinizes at this temperature.  You can prepare this the night before and refrigerate it, ensure that it is covered to prevent it from drying out.


If you plan on using a stand mixer to mix this dough, set up a Bain Marie and use your stand mixer’s bowl to prepare the tangzhong.



In the bowl of a stand mixer, add the milk (consider holding back 10 g of milk and adding later if this is the first time you’re making this), egg, tangzhong, salt, sugar and levain.  Mix and then break up the levain into many smaller pieces.  Next add the flours.  I like to use my spatula to mix until there aren’t many dry areas.  Allow the flour to hydrate (fermentolyse) for 20-30 minutes.  Mix on low speed and then medium speed until moderate gluten development this may take 5-10 mins.  You may want to scrape the sides of the bowl during the first 5 minutes of mixing.  Next add room temperature butter one pat at a time.  The dough may come apart, be patient, continue to mix until it comes together before adding in more butter.  Once all the butter has been added and incorporated increase the speed gradually to medium. Mix at medium speed until the gluten is well developed, approximately 10 mins.  You will want to check gluten development by windowpane during this time and stop mixing when you get a good windowpane.  You should be able to pull a good windowpane, not quite as good as a white flour because the bran will interrupt the windowpane somewhat. 


On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 2 - 3 hours at 82ºF.  There should be some rise visible at this stage.


You can next place the dough into the fridge to chill the dough for about 1.5 hours, this makes rolling the dough easier to shape.  Remember, if you do so the final proof will take longer.  Alternatively, you can do a cold retard in the fridge overnight, however, you may find that this increases the tang in your bread.


Prepare your pans by greasing them with butter or line with parchment paper.  


Lightly flour the top of the dough. Scrape the dough out onto a clean counter top and divide it into four. I like to weigh them to have equal sized lobes. Shape each tightly into a boule, allow to rest 5 mins. Using a rolling pin roll each ball out and then letterfold. Turn 90* and using a rolling pin roll each out to at least 8”. Letterfold again from the sides so you have a long narrow dough. Then using a rolling pin, roll flatter but keeping the dough relatively narrow.  The reason to do this extra letterfold is that the shorter fatter rolls when placed in the pan will not touch the sides of the pan.  This allows the swirled ends to rise during final proof, this is only done for appearance sake and is not necessary.  Next roll each into a tight roll with some tension. Arrange the rolls of dough inside your lined pan alternating the direction of the swirls. This should allow a greater rise during proof and in the oven.


Cover and let proof for  4-6 hours at a warm temperature.  I proof at 82°F.  You will need longer than 4-6 hours if you chilled your dough for shaping. I proof until the top of the dough comes to within 1 cm of the top edge of the pan.


Preheat the oven to 350F and brush the dough with the egg-milk wash.  Just prior to baking brush with the egg-milk wash again.


Bake the loaves for 50 minutes or until the internal temperature is at least 190ºF, rotating as needed to get even browning. Shield your loaf if it gets brown early in the baking process. After 50 mins remove the bread from the pan and bake a further 10 mins by placing the loaf directly in the oven on the rack with the oven turned down to 325ºF. You can brush the top of the loaf with butter if you wish at this point while the bread is still hot to keep the top crust soft.

My index of bakes.

alfanso aka Vito Scoreleone's picture
alfanso aka Vit...

Clearly several non-truisms here.  No corkscrew, no scissors, no actual knife.  But the reason that I labeled the post as such - I've used the Bouabsa formula to make:

Pullman loaves










 Of course Baguettes


And yesterday's beastly 80% AP, 10%WW and 10% Rye Baguettes/ Long Batards - my first deviation from the standard formula.

I'm neither implying that there aren't other formulas out there every bit as versatile.  Nor even that this dough rivals other doughs specifically created for the other types of breads. However, this easy as pie IDY dough has become a trusted partner in my kitchen crime wave.

Vito Scoreleone 

Yippee's picture


Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).



This one is for fun. See my spelt noodle and soba posts for more details. 





4% whole durum flour from whole durum CLAS 

8% whole rye flour from whole rye CLAS 

68% fresh whole wheat flour

20% fresh whole durum flour


6% water from whole durum CLAS 

15% water from whole rye CLAS 

28% whole egg (1)


1.5% salt 









Use lye water in half of the dough but find little difference in texture, maybe because the dough has sourdough.



Yippee's picture


Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 




This whole-spelt noodle requires a little more work than soba, but not too bad.





13% whole spelt flour from whole spelt CLAS

81% fresh whole spelt flour 

19% water from whole spelt CLAS 

33% whole egg (1)

season the dough to taste




6% extra whole spelt flour  


Dough consistency when done mixing. Total dough weight ~250g. Rest 1-2 hours ( I wonder if I can do without resting the dough🤔🤔🤔)


divide into 5 x 50g dough balls


pasta roller#1 x 1, fold; repeat 3-4 times until the dough is smooth.

pasta roller#2 x 2-3

pasta roller#3 x 2

pasta roller#4 x 1

place the dough sheets between parchment paper



fettuccine cutter x 1



What a scene (to a newbie)!


See my soba noodle post for cooking setup. 


Thinner noodles have a more delicate texture.








Sourdough_Hobby's picture

Hi all been doing some test bakes during our daily power cuts in South Africa, can’t get much bread baking done so been experimenting with panettone. Last bake below, starter wasn’t perfect but risked it.

I mostly followed Mauro Morandin recipe, replaced the fruit with chocolate and whole eggs instead of yolk, adjusted the hydration accordingly. Happy with the results so far, will use yolks next time, flour looks to be strong enough to handle the long fermentation. First dough was 15h( 22-26c ) and final proof 6,5h (30c).  



Yippee's picture


Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 




Inspired by Jo_en's post, I've started making 100% wholegrain noodles with CLAS and various grains. Buckwheat (soba) noodles are the easiest to make - the dough has no gluten, so running it back and forth in the pasta maker is unnecessary. The key is to make it fast - the longer it takes to run the dough through the pasta maker, the more likely it is to crack.

My noodle-making experience is limited to making spaghetti twice. If I can make 100% whole buckwheat noodles with CLAS in less than 30 minutes, so can you. The entire process is indeed as simple as 1-2-3! Let me show you the magic of CLAS again! 

I've made buckwheat noodles with water or a whole egg as the liquid. Both work just as well with CLAS, but more flour is usually needed when using whole eggs because it determines how much flour I must add to mix the dough to the right consistency. If I don't use egg as the liquid, I can use less flour and add water accordingly.

Ideally, I would substitute hulled buckwheat groats for a smoother texture, but the whole buckwheat is all I have.




Soba noodles with water





13% whole buckwheat flour from whole buckwheat CLAS 👇👇👇

25% water from whole buckwheat CLAS 

87% fresh whole buckwheat flour, ground by Vitamix

season the dough to taste

I use

3% shaved bonito, ground with the whole buckwheat

2% Kirkland no-salt spice mix, ground with the whole buckwheat




24% water







This is probably the easiest dough I've ever mixed! As you drizzle the water into the dough, keep feeling the dough and imagining how well it will pass through the pasta maker. 



dough texture when done mixing






not sticky at all



Total dough weight ~ 200g



Divide into 4 x 50g dough balls 







No rest; start rolling immediately after mixing.





pasta roller #1 x 1


half the dough






pasta roller #2 x 2

pasta roller #3 x 1

                                      fettuccine cutter x 1             You see, all done within 30 minutes by a newbie! It certainly doesn't take ten years of training to master making 100% soba noodles as some people have claimed! 


Place the noodles between parchment paper before boiling them.

                   CookHave three pots ready: #1. with water, oil, and seasoning (to taste) to boil the noodles for 2 minutes
   #2. place a strainer inside and pour the contents of pot #1 here. Use this pot alternately with pot #1 to cook the noodles.  #3. with ice water. Take the strainer out of pot #2 and put it here to cool the noodles. 
 soba noodles made with flour and water
  soba noodles made with flour and egg  Soba noodles with bonito kombu broth
  A simple dinner. 

👉👉👉How to make whole-buckwheat CLAS


 ground barley malt: 25g

 Whole grain buckwheat flour: 75g

 Water T. 45°C: 180 ml

 Vinegar (5% acidity): 10 ml

 Fermentation temperature: 40°C±2°C

 Fermentation time: 24-36h

 Hydration: 190%

 End pH: around 4


To refresh buckwheat CLAS

1:9 (buckwheat flour in CLAS: new buckwheat flour), no vinegar needed

190% hydration @ 40°C±2°C x 12 hours


I set up a water bath (~low 40s C) in the Instant Pot, support the container with a trivet, and use the Instant Pot's yogurt feature to make CLAS:   



Then cover it with the lid.



Bye-bye, pH meter!



Benito's picture

For appetizers before dinner tonight I wanted to have some bbq pork gua bao and pork shrimp and chive dumplings.  This was a second try at sourdough gua bao and finally successful.  I’m not sure why the previous attempt at this didn’t work without the hit of IDY because this time the only real change was the addition of sweet potato.  The gua bao will get filled with bbq pork after re-steaming just prior to serving so the filling isn’t in these photos.

For the dumplings I made the filling and obviously filled the dumplings.  I hadn’t actually done this since I lived at home as a child and helped my mother with filling dumplings so over four decades ago.  They turned out quite well considering, but then again, one gets a lot of practice when you’re making enough dumplings to be filled with over a pound of filling.  I didn’t make the wrappers myself, I suspect that the major issue in making them yourself is trying to get really consistent thickness to them in order for them to cook at the same time.  So I didn’t bother making things even more complex for myself when the store bought wrappers are really good and only a couple of bucks per package.

 Overnight Levain

In a large jar, combine all purpose flour, water, ripe sourdough starter, and sugar. Cover the jar loosely and let the levain ripen overnight at warm room temperature (I keep mine around 76°F to 78°F).



In a sauce pan set on med heat with about 1.5 cm of water, place the bowl of your stand mixer creating a Bain Marie, whisk the milk and flour until blended. Then cook for several minutes until thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool.


In The Morning

In a mixing bowl, add the Tangzhong, water, milk, oil, sugar and salt, mix to dissolve.  Add the stiff sweet levain and using a silicone spatula, cut the levain into small pieces.  Add the baking powder, cornstarch and flour.  Mix to form a shaggy dough.  Allow to rest for 10 mins.  On your countertop or with your stand mixer  knead the dough until good gluten development. Next add your mashed sweet potato, I added 45g or about 29%.  Knead until well developed.  Remove some dough for aliquot jar to follow rise.  Shape into a boule and rest in a covered bowl at 82°F until it has increased by 40%.


Prepare six 4” parchment squares.


Remove the dough to the counter and divide into six equal portions shaping each into a tight boule.  Allow to rest for 10 mins.  Roll out the dough into a 3 × 6-inch oval. Brush the surface of the dough with canola oil and gently fold the dough in half, but make the top folded part a bit longer than the bottom otherwise when steamed they won’t be equal in size. Place on a 4-inch square of parchment paper.

Cover the buns with a damp, clean kitchen towel and allow them to proof until they are 1 ½ times larger,


Cover the filled bao with a damp cloth and place in a warm place and allow them to ferment until they pass the poke test.  Using an aliquot jar they should reach about 100% rise.


Prepare your steamer setup and bring water to a boil.  Working in batches if necessary, arrange buns in the bamboo steamer spacing 2” apart.  Once the water is boiling turn the heat down to medium.  Steam over boiling water for 10 minutes.  Turn off the heat and leave the buns in the covered steamer for 5 more minutes to prevent collapsing.  (I left them in the steamer and on the same stove element turned off). Do not lift the lid of the steamer, doing so will cause a sudden drop in temperature that can cause the buns to collapse or wrinkle or dent.  Remove the buns from the steamer and allow them to cool for 5 minutes before serving.  


Buns can be kept in an airtight container (a resealable bag works great) at room temperature for up to 4 days or in the freezer for up to 3 months. Room temperature buns can be reheated in the microwave for 15 to 20 seconds or steamed for about 2 minutes, until soft and warmed through. Reheat frozen buns by steaming until soft and warmed through, 10 to 15 minutes.

Make the Filling 


Filling Ingredients


  • 4 tablespoons chicken stock
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 clove garlic , grated
  • 1/8 teaspoon five spice powder
  • 2 tablespoons cornstarch
  • 1 heaping cup (180 g / 6.5 oz) homemade char siu , diced (or store-bought char siu) 1.5 cups is better 
  • While the dough is resting, combine all the filling ingredients in a small pot except for the diced char siu. Mix until the cornstarch is dissolved fully.
  • Bring the mixture to a boil and cook until thickened, so you can draw a line on the bottom of the pot with a spatula, about 1 minute. Take the pot off the heat and let the mixture cool off. Once cooled, add the diced char siu and mix until it is evenly distributed.

Pork Shrimp and Chive dumplings


  • 2 tablespoons of vegetable oil
  • 1/2 pound of ground pork
  • 1/2 pound of shrimp, shelled, deveined, dried well and chopped into small pieces
  • 2 cups of Chinese chives, finely chopped
  • 1 egg
  • 2 tablespoons of sesame oil
  • 1/4 cup of soy sauce
  • 1/2 teaspoon of salt
  • 2 cloves of garlic, finely minced through a garlic press
  • 1/2 teaspoon of white pepper
  • Dumpling (水餃) wrappers

Probably do not need the salt, reduce the soy sauce a bit.  




  • Prepare the vegetable oil. Heat the vegetable oil in a small skillet over medium-high heat for around 7 minutes. Set aside and allow it to cool. 
  • Make the filling. Place the ground pork, shrimp, chives, egg, sesame oil, soy sauce, salt, garlic, white pepper and the cooled vegetable oil in a large mixing bowl. Mix, fold, whatever it takes until everything is thoroughly combined. It will feel wet and sticky and that’s okay. Allow the filling to sit at room temperature for 10 to 15 minutes or in the fridge covered until you’re ready to assemble.
  • Assemble the dumplings. In a small bowl, add 1/2 cup of water. Wet one of your fingers with water and dab it on the edge of half a wrapper. Add a scoop of filling to the center of the wrapper. With the wet edge on top, seal the dumpling by bringing the dry edge up to touch the wet edge to create a half circle. Do your best to remove any extra air trapped inside the dumpling as you’re sealing.
  • Place the dumpling on a baking sheet covered with plastic wrap. Repeat until you run out of filling or wrappers. Keep the dumplings separated on the baking sheet so that they don’t stick to each other.
  • Cook the dumplings. If you’re eating the dumplings immediately, cook them in a sufficient amount of boiling water so there’s room for all of the pieces to move around. Allow them to cook under a gentle boil for five minutes. Strain them from the boiling liquid, add them to a hot broth and serve.
  • If you’re eating them later on, freeze the baking sheet of dumplings. Transfer them to a storage medium once frozen. They’ll be great in the freezer for up to two months, but I’m sure they’ll be gone before then!

My index of bakes.


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