The Fresh Loaf

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Grant Y's picture
Grant Y

Hey, bakers!

I know that UFO Bread Lames from Wire Monkey Shop have been talked about for a while, specifically in the online sourdough bread community. Since I've had a UFO lame for seven months and I've been using it actively, I thought I would make a full review of this type of lame. Hope it's helpful for anyone who is considering purchasing one of these, or any other type of lame. Enjoy!



Slideslinger's picture

Because my wife and I just cannot seem to get enough of this fantastic flavor! Shoutout, as usual, to everyones friend Benito for the initial inspiration. This is my 4th time baking this knockout sourdough, and I've tried different formulations each go round. I substituted dark rye for the whole wheat, and used Giusto's La Parisienne for the bread flour along with 50 g KA all purpose for good measure. Also added 15 grams of Giusto's All-Natural Barley Malt, which has been giving me outstanding results. As for the purple sweet potato, I added 150 g at the beginning of bulk ferment instead of Benny's lamination technique. As you can see, it's really well incorporated!


albacore's picture

This is the second time I've made these buns and they really are very tasty. I was so pleased with the first batch that I used exactly the same recipe second time around.

The recipe is courtesy of chef Rick Stein. I watched him make the buns in an episode of his recent Cornwall series. I more or less followed his recipe, but, as always, did a few tweaks:

  • I upped the saffron to 0.7g (no expense spared!), to get more flavour and colour in. Also when using saffron I like to grind up the strands in a pestle and mortar with a tspn of sugar and a little of the milk

  • soak the dried fruit (I used 40g currants and 30g raisins) in the milk for an hour before using

  • I used a flour mix at 11% protein - if the flour is too strong the buns could be chewy

  • mixed in the Kenwood, 5 mins slowest and 5 mins faster - check for a good windowpane, then add fruit on slowest

  • buns scaled at 92g x 12 pieces

  • egg yolk wash and baking regime as in my hot cross bun recipe - I don't like sugar syrup glaze

  • if you like saffron, be prepared for a heavenly smell in the kitchen when you make these!



_JC_'s picture

For Ferment - Day 1

50g - Strong White Flour

25g - Rye Flour

40g - Dark Ale



Day 2

125g - Strong White Flour

25g - Rye Flour

50g - Dark Ale

50g - Warm Water



Day 3

100g - Strong White Flour

100g - Warm Water

5-10g - starter




225g Ferment/Starter(keep left over for next bake)

250g Strong White Flour

175g Whole Wheat Flour

5g Malt Flour

25g Rye Flour

250g Water/Dark Ale

9g Salt


Soaker - I don’t have wheat flakes so I’ve used something different that doesn’t need soaking for hours(recipe calls for wheat flakes)

100g Wheat Flakes (Weet-Bix)

175g Water


I mixed everything by hand, very sticky/messy to knead but all goes well at the end, Bulk Fermented until almost doubled. Was very cold that time, left it on the counter overnight @ 14c deg room temperature about 11pm to 8am and probably temperature drop a bit more over night. Shaped it in the morning and let it proof in the banneton for another 3 hours @ 15c to 16c deg room temperature, 20 hours cold retard @ 4c to 5c deg.


Baking Temp

210c deg - DO - 15 minutes 

210c deg - 25 minutes

210c deg - 5 minutes slightly open door


Overall this loaf is amazing in flavour, a strong taste of wheat almost like a 100% whole wheat. 


Recipe by Richard Bertinet from his book "Crumb"


justkeepswimming's picture

Not sure why my paragraph breaks aren't working today.... Might be something related to creating this post on my laptop instead of my phone? Apologies in advance....  This bake was inspired by idaveindy. I had read in one of his past threads about Steve Gamelin's no knead bread approach. I had never heard of him and on a whim decided to look into it. In part, because my 92 y.o. mother in law loves fresh bread, but can't handle all the kneading, etc. I ended up watching a bunch of what he has on you tube. By far, Mr. Gamelin has the easiest approach ever. He bakes with IDY, and shows how you can get all sorts of bread baked in whatever container you have available. His approach is about as minimalist as you can get, and it's worth watching the video just to see him work. Besides, what's not to love about watching a white haired man wearing a Carhart t-shirt baking, lol. Dave gave me a few tips on how things might go if I wanted to do a whole wheat version using fresh milled flour. AZ monsoon has cooled things off enough to make baking more do-able, so I decided to go for it. I mostly followed Steve Gamelin's recipe, but adjusted hydration slightly (my whole wheat flour was way too dry otherwise). He does use 16 oz. of water in some recipes, so I went with that.  Also, Steve measures by volume and not weight. Dave suggested something between 3.5-4 cups of flour, so I split the difference there. And the general principle was to only mess with the dough if I was going to be in the kitchen for another reason anyway. Ingredients:3.75 cups whole wheat flour (a mix of 75% hard white spring and 25% hard red winter wheat, but I suspect anything would work).16 oz room temperature water1.5 tsp of salt0.25 tsp instant yeast (Edit - while measuring flour for another bake, I weighed 3.5 cups of my fresh milled. It came in at 450 gm of flour.) Day 107:40 a.m. During breakfast cleanup, I mixed the flour, water and salt, covered the bowl and stuck it in the fridge. (I love his mixing technique, he uses the handle - it works remarkably well!).  5 p.m. Starting to prep dinner, pulled dough out of fridge. Mixed yeast in by hand. Performed 4 S&F over the course of the next 2.5 hours, whenever I thought of it.  (I couldn't help myself, and wanted to be sure the yeast was well incorporated.) 7:30 p.m. Covered dough back into the fridge. No signs of yeast activity at all, not surprised. Day 25:30 a.m. Dough out of fridge while hubby is pouring coffee (yes, I am spoiled). The dough looks like it did right before going into the fridge - no bubbles, no change in size or texture when gently poked, nada. I stuck it into the microwave with the surface light on to warm things up a tad. After 2 hours, turned the light off as I headed to the pool to do laps, and ignored the dough. Dough fresh out of the fridge this morning:  12:30 p.m. Checked the dough at lunch and voila - lots of bubbles, and about a 70% volume increase. I followed Steve's video example, using the spoon handle to degas and stretch the dough, then basically poured the dough into a 9X5 in loaf pan. I could see some reasonably good gluten development while I was stirring, which was nice to see. I'm not much on binder clips, the ones we have are way to hard for me to squeeze.... So I used some of these stainless steel clothes pins we have instead. They worked fine, though I did have to make sure the top pan was squared up correctly.  1:00 p.m. Preheated the oven to 400F. In his videos, he used to proof for longer, but now he recommends a 30-60 min proof. I split the difference. 1:25 p.m. After a 50 min proof, the bread was baked at 400F for 40 min as recommended. Cooling - I would normally have baked this just a tad darker, but wanted to do things as close to the recipe as possible. In hindsight, I think he bakes to a lighter color than I might for a lot of his breads. And next time I will use my 8 x 4 in pan. I used the 9x5 he recommends, but I prefer taller rather than wider bread.)   Thanks, Dave, for giving me the nudge. It was nice to learn something I incredibly easy I can do pretty much anywhere, and I'm pretty sure my MIL will tackle this once cooler temps make it to her area. Edit to add crumb shot, and refine ingredient details.  A bit more dense looking than some of the recent sandwich bread I have made lately, but you wouldn't know it from the chew. It came out tender and moist, and you can taste the flavor of the wheat more than my SD bakes. Hubby liked it a LOT, with more compliments than he normally does with SD. I could see where this would be handy for any sort of travel that includes a place with a kitchen.... Put the flour, salt, and IDY in a Ziploc, add water when ready to mix, proof at your leisure whilst vacationing, and bake in whatever container they happen to have available. I had better be careful, this is going to wake the travel bug within.... 😁🚙    

CalBeachBaker's picture

Pane di Chiavari - from The Italian Baker, my latest from my world tour of bread. Excellent olive taste, soft crust and crumb.


trailrunner's picture



I flaked 335 grams of premoistened whole Emmer. and then toasted in my 100 yr old iron skillet with 5 T butter. Made porridge with 670g H2O. Cooled. The main dough was 968g Bread Flour, 416g Whole Wheat ground in Mock Mill, 219g  mixed grain levain , 400g AYW and 400g H2O .  add ins 80g honey, 80 g yogurt and 36 g salt were  Added to cooled  porridge  then into KA mixer with the fermentolysed  dough. Very very wet dough but heavy floured counter and after a couple S &F ‘s  q 30 min x 3 it was gorgeous. Let grow 30%  bulk ferment then shaped gently into 4 loaves let rise 30 min then retarded 24 h. Baked covered 15 min in my antique Granite Roaster at 475 for 15 min and uncovered for 30 min. Beautiful oven spring. Couldn’t wait to cut! Incredible flavor and crumb. No sour at all due to YW. 

JonJ's picture

Oat porridge breads are a bit of an enigma for me really. Sometimes, I get glimmers of that fabled custard consistency and the promise of an extra special bread. And the smell of that oat topping while baking is unsurpassed. Other times, the addition of the oats just exceeds the hydration capacity of my flours. And, even worse there is that dreaded gummy layer you get at the base of the bread if you don't bake it extra long.

"Sourlotti by Abby"  has quite a clever recipe and YouTube video with an oat and flax soaker. The nice thing about the soaker is that it uses a fair amount of butter (more than I would use if I was making oat porridge for myself!) and doesn't contain a lot of water. Plus it has flax/linseed in it!

I did tweak the recipe to make it my own, reduced the hydration to 74% and gave it a longer bake than I normally do. And I used a blend of white bread flours - the ridiculously high gluten sifted hard white mixed with a lower protein supermaket flour (to give the crust and reduce that springy gluten mouth feel). Made a lovely loaf, and this is an interesting new way to make an oat bread! I think I could have given it a little longer to ferment, but I'm so nervous with oat porridge breads having experienced what can go wrong.

Cooked soaker

Method: 1 hour autolyse. Then mixed in stand mixer for 8 minutes with liquid and pourable levain (fed the night before 1:10:10 with bread flour and 11 hours old at the time). Then left uncovered in the mixer for 15 minutes. Added the salt with a 3 minute mix, removed dough from mixer, placed on counter and gave a strong counter fold. Then left covered with the upside down mixer bowl for 15 minutes. Laminated in all of the soaker. Not sure what magic I got write with the mixer, or maybe it is just that I found the appropriate hydration for the flour mix but the gluten was just incredible and I could stretch the dough super thin - see the pic! Dough then placed in the proofer set to 26°C and two sets of coil folds were given. Final shaping was performed 6 hours after adding the levain. The banneton was then placed back in the proofer for an extra hour. At the end of that time there was a volume increase of 40%. 7 hours to achieve 40% increase is long for my starter at this temp - think perhaps that my levain was a little too past the peak, or I added the salt to soon. Banneton was then placed in coldest fridge shelf for a 19 hour retard. Whilst the oven was warming the banneton was placed in the freezer for 1 hour. Bread was baked at 240°C for 25 minutes in dutch oven covered, followed by 23 minutes at 210°C for a total bake time of 48 minutes - which is longer than my normal 40 minutes.

Lamination stretch

Never managed to stretch this thin before in lamination!

Bread loaf

gavinc's picture

Today I baked Debra Winks 100% Whole-Wheat Sandwich Bread from Hamelman’s Bread Edition 3. I never thought that 100% whole-wheat would produce such a soft and pleasantly tasty sandwich loaf. I milled the whole wheat yesterday, but I’m not sure of the protein level as Debra recommends about 14% protein. Debra also recommended some recent changes to the formula and process tweaks for the home baker that I adopted. This was my first attempt and I’m very happy with the result, however, I will increase the dough amount for these loaf pans (21 x11 cm / 8 ½ x 4 ½ inches) as they would be a better sandwich slice if taller.


This was a very different process than what I’m used to and have extended my experience and knowledge.


yozzause's picture

Yesterday i made a dough with a long bulk fermentation in mind, to achieve this for the single loaf dough of 750g the amount of fresh yeast required would a mere 2.2g. The minute amount was able to be accurately weighed on the set of jewelers scales, the dough was mixed at 8.10am and was ready for the oven at 8.40pm the first slice this morning confirms the theory that long slow fermentation equals enhanced flavour. The flour used was Supermarket Black and Gold Plain Flour that lists the protein level at just 9.5%The dough was slower than anticipated due to the cool conditions in the kitchen and not using warmed water to get the dough off to a good start with the desired dough temperature. but i was pleased that it fitted into my day and was out in time for bed! and even better ready for breakfastFLOUR 100% 440gsalt 2% 9gbutter 2% 9ggolden syrup 2% 9gfresh yeast 0.5% 2gwater 65% 286g       the cats are showing you how to relax on a cold wet wintery day here in Perth and reminding me to come back in the next life time as my wife's cat. They are full brothers from the same litter Jess and Tigger


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