A Great Video..


A Great Video..

Submitted by bread1965 on October 22, 2016 - 8:07am.

There's something so relaxing about watching this video.. I found it in my mailbox this morning.. it's from some mailing list I must have signed up for at some point.. I don't think I'd every make this, but I loved watching it.. enjoy..



del.icio.us Twitter Facebook StumbleUpon

Bulk Fermentation and proofing


Bulk Fermentation and proofing

Submitted by DennyONeal on October 22, 2016 - 8:02am.

i know that this topic has been discussed endlessly, but I have a disconnect, still! So bear with me. 

In at least two well-known bread books, the authors use the finger poke test to determine when Bulk fermentation is done (although in TFL forums many say there is no simple way to judge when bulks are done).

My question is: if I do use the finger poke to monitor bulk, e.g., slowly springs back partway, then how can one be sure the dough would still have enough resources to proof 1-3 hours? call me confused....


del.icio.us Twitter Facebook StumbleUpon

looking for the right SD deli rye


looking for the right SD deli rye

Submitted by jimt on October 21, 2016 - 9:20pm.

Greetings folks!

I've been working on finding a nice deli rye that I enjoy and have tried a couple of recipes. I did Hamelmans Light Rye bread (from Bread) and Reinhart's Onion Rye (from BBA). Next bake I plan on trying Sour Rye Bread by Greenstein but thought I'd ask if people had other recipes they liked? 

I'll wind up remaking the Hamelman but adding some rye to the loaf (he only included the rye starter). If I do, I am guessing that I should up the hydration a bit? Also, he calls for high gluten flour and I used KA bread flour which seems to fit this description? 

Reinhart's bread is pretty good and I'd made it once before but without yeast, I followed the recipe this time but think I prefer the slower method.

Greenstein calls for clear flour and while I realize that it is available online, I can't see myself paying for shipping a couple of pounds of flour only to find that I like it and want to purchase more:-) I'm curious if there would be an approximation I could get by combining/sifting other flours?

I believe these may have all been overproofed by a bit. They were all ready to bake and my stone would only accommodate one loaf at the time (maybe 2 but I was chicken to try). Believe I will cut back considerably on the yeast next go round.

Anyway, I didn't score the first and had a small blow out on the lower side (loaf on left below), the loaf on the right was baked second and I docked it a few times (with a thermometer), so I scored the last one to see any difference and the crust seems to have held tighter to the crumb. The docked loaf wound up with some areas that felt slightly deflated, my guess would be that while I docked it that I didn't do enough? Onion on the outside, light rye in middle.

Light rye...

 Onion rye, crumb looks strange...the first time I made it the crumb was similar to the above...


del.icio.us Twitter Facebook StumbleUpon

Butternut Squash Spelt WW Bread


Butternut Squash Spelt WW Bread

Submitted by isand66 on October 21, 2016 - 7:29pm.

I had never used squash in my bread baking before and didn't know how it would effect the end result.  I only used a small amount of leftover roasted butternut squash that I mashed up with a spoon before adding to the final dough.

I have to say it really added a nice nutty and slightly sweet flavor coupled with the maple syrup I added.  The freshly milled WW flour and Spelt which were both sifted once along with the other additions turned out a moist and flavorful bread.  I brought one of the loaves into my office today and everyone told me they loved it.

This is one that is worth trying for sure.





Download the BreadStorm File Here.


Levain Directions Build 1

Mix the Levain ingredients together for build 1 for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Levain Directions Build 2

Add the remaining flour and water and mix until incorporated.  Let it sit at room temperature until doubled.  Use in the main dough right away or refrigerate overnight.

 Main Dough Procedure

Mix the flours and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 1-2 hours.  Next add the salt, starter (cut into about 7-8 pieces), squash (mashed up) and maple syrup and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.



del.icio.us Twitter Facebook StumbleUpon

Today's Loaves - First Batards


Today's Loaves - First Batards

Submitted by JamieOF on October 21, 2016 - 2:10pm.

First, I have to say (again) thanks for how much knowledge I've gained from the fine folks here, I appreciate it so much. Both for responses to my queries and for any info previously posted.

So, today I was determined to make my first batards. Last night, before bed, I fed the starter and made a 300 gm levain with what I took off, and left it on the stove all night to work it's magic. This morning I put it together using a basic 1:2:3 but adjusted the water to give me a 65% hydration. They were proofed on a cotton tea towel with a tight weave since I don't have anything oval shaped that's close to the size. Everything is either too big or too small. Also, they were baked on a stone with no cover, and steam provided for 10 minutes by 8 or 10 ice cubs in a preheated CI frying pan.

To say I'm thrilled with the results would be the understatement of the year. Obviously my forming "touch" needs some work, but hey, it's only been ~ 5 weeks since I started my first starter "pet". I also think I need to have more patience with a longer proof, but in this case I wanted it out of the oven and cooled in time for supper.


You'll excuse the washed out colours of the crumb. For this hydration, I'm good with the result, both visually and texture.

What's with the cracks? Is this a bad thing? Is it related to underproofing or something?

Again, thank you to all who have provided comments, assistance when requested and criticisms where needed.


del.icio.us Twitter Facebook StumbleUpon

Lucy Takes Last Shot at Modern Sprouted SFSD


Lucy Takes Last Shot at Modern Sprouted SFSD

Submitted by dabrownman on October 21, 2016 - 12:12pm.

Lucy has been pretty nuts this week going on about how she thinks the wee beasties in SD are really extraterrestrials sent here by more superior wee beasties to take over the Earth after killing us all and using us as a food source in place of the bland flour and water diet they are on now.

  I suggest that we not even listen to her this time since this apparently came to her in a dream she was having about Rin Tin Tin.  She swears she is going to write a big buck, adventure, screen play about her dream none the less.  That should keep her busy for a awhile.

 This is Lucy’s 3rd shot at her take on a modern SFSD bread that has a bit of sprouted multi-whole grain in it and a sprouted bran levain.  The 100% hydration levain has 15% pre-fermented flour all derived from the sprouted grains and using the bran for the first stage of the levain build.  We used 8 g of NMNF starter for the 2 stage levain build.

This version had a bit less water in it, 70% overall, due it’s less whole sprouted grains in the mix than the other two.  Other changes included retarding the built levain for 24 hours and retarding the shaped dough in the fridge for 12 hours and then letting it warm up for one hour on the counter as the oven heated up to 500 F.

We did our usual 1 hour autolyze of the dough flour, in this case all Alberton’s bread flour, 5 g each of red and white malt and water with the salt sprinkled on top.  We did 3 sets of slap and folds of 30 ,4 and 4 slaps each and 2 sets of 4 stretch and folds from the compass points all on 30 minute intervals.

This week's smoked meats included a smoked bacon wrapped sausage made from the rest of this weeks smoked ribs chicken and sausage

 We let the dough rest for 100 minutes before pre-shaping into a squat oval and then 10 minutes after that doing the final shaping and dropping it into and oval rice floured basket for the immediate dough retard.  We decided to put it in seam side up this time and score it rather than seam side down without scoring like the previous 2 iterations.

When we popped the basket out if the trash can liner the next morning, it looked 90% proofed and by the time the oven was hot it was 95% proofed – just on the edge of going too far.  We hoped it still had so pop left it for spring and bloom in the oven.

After 5 minutes of lid on combo cooker steaming we turned the oven down to 475 F for another 5 minutes and then down to 450 F for another 10 minutes so we were going for more of a bold bake this time.  When the lid came off we were pleased to see that the spring and bloom were very nice and the blisters were thee too.

We baked it for 8 minutes with the lid off before removing the bread from the combo cooker bottom to finish baking on the bottom stone.  8 minutes more and the bread looked brown enough and when tested was 208.5 F so off to the cooling rack it went.

Yes we did peach, pear and strawberry galette for dessert and plenty of salads too.

I was a bit dsappointed when I sliced the loaf in half thinking that the bread wasnlt goinjg to be as open as hoped for - but then I sliced one quarter into slices and all was right in the bread world.  The loaf was open, soft, moist and glossy.

The crust had gone soft but was still pretty dark, thin and very tasty  -and it was sour and tangy too!  Just like the old school SFSD in every regard but it was modern in every way.  We will be dipping this one in oil, balsamic,cracked black pepper, fresh basil and grated parmesan tonight woth some manchego, brie and goat cheese

We also made 3 soups this week

Mushroom and chicken green chili sausage

Butternut squash, smoked sausage, corn and wild rice

Green chili, smoked chicken and green chili chicken sausage


del.icio.us Twitter Facebook StumbleUpon

Attachments for my K5-A vintage Hobart


Attachments for my K5-A vintage Hobart

Submitted by redswan on October 21, 2016 - 7:48am.

Greetings, I did a quick search of topics and apologize if this has been done to death but I was given this old mixer and while it works the one attachment I was given the dough hook doesn't even come close to mixing the ingredients in the bowl. Its gotta be the wrong attachment right? Is the bowl too big and deep? I don't know anything about this thing and while shes a beauty and Id love to find someone to restore her to its former glory I dont know if its worth the time and trouble.

del.icio.us Twitter Facebook StumbleUpon

gluten chunks in sponge cold hold tank.


gluten chunks in sponge cold hold tank.

Submitted by syed on October 20, 2016 - 11:28pm.

Hi everyone!

I am in Canada, would like to join The Fresh Loaf Forum.

I am not an expert, but I have baking back ground, seeking experts' help to learn more about baking.

I am currently baking hamburger buns using the sponge dough.

My regular sponge dough is consist of water, yeast and flour.

Now, I am adding salt as requirement, fermenting for 90 minutes before pumping into the temperature controlled storage tank.  The sponge is forming gluten chunks in the storage tank after 3 or 4 hours causing blocking of pump filter.  No salt no problem.

It is due to salt addition, but, salt is the requirement.

Any suggestions to control this problem?

Thank you.

del.icio.us Twitter Facebook StumbleUpon

Sprouted Rye Berries Sourdough Bread


Sprouted Rye Berries Sourdough Bread

Submitted by Cedar Mountain on October 21, 2016 - 1:21am.

I decided to try sprouting some rye berries this week with the intention of baking them into a rye based sourdough bread.  Rye breads are a favourite of mine but I confess to being a little intimidated at the prospect of having to bake them myself.  There's a point of diminishing returns when it comes to reading about how to bake bread; too much research without actual hands on baking experience just makes me crazy with all the things that might/might not work. That's the way it is for me with rye bread - way too much hesitation over fears that rye dough will be a different animal than wheat dough, extensible but not elastic, gummy, sticky, difficult to handle and on and on... 

I have baked Danish rugbrod with lots of rye and seeds, but it is expected to be a brick-like-in-appearance bread so I was not too hesitant to try that. But I thought it best to ease into trying to bake a more loafy rye bread by keeping the rye flour under 20% and mixing in sprouted rye berries to get the flavour I wanted.  I autolysed 15% fresh-milled organic rye flour, 10% red fife and 75% all purpose unbleached white flour with 70% water - this is less water than I usually use but my plan was to add more water as needed, being wary of the gummy, sticky nature of rye dough - I thought it easier to add more water than remove too much!  After two hours I added 22% rye/wheat flour levain (100%; 6 hours old) and 2.2% sea salt; the dough felt a little stiff until the levain was added. I estimate the final hydration after adding the levain and 20% sprouted rye berries was probably around 73%. I did a gentle series of 5 stretch/folds over the first 2 1/2 hours of the bulk fermentation and then left the dough to rest; after 3 1/2 hours the dough had risen about 20%, final DT 79 F.  I pre-shaped the loaves, bench rested for 1/2 hour and then did a final shaping and into baskets for an overnight cold-proof in the fridge. After 12 hours I baked the loaves in a pre-heated creuset and combo cooker, covered at 500 F for 20 minutes, 450 F for 10 minutes and then uncovered at 450 F for 18 minutes. 


Sprouted rye berries... 


The batard with an "S" score....



...and the boule, with a sloppy criss-cross score


I like the taste of this bread..the chewy bits of sprouted rye berries give it a really earthy flavour and the crumb is soft and chewy.  All in all, not a bad start to my rye adventure and a good base to build on.

del.icio.us Twitter Facebook StumbleUpon