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Swiss Chalet-like bullet rolls | The Fresh Loaf
I used the King Arthur recipe here. The Daisy flour I used tends to be wet and needs hydration cut back. I didn't do that and ended up adding more flour, which made the rolls drier than they should have been. Will correct that next time. All-in-all, they are pretty good. Had one with homemade corned beef the next day and my jaw got the workout I expected.
A wall oven customized for bread baking | The Fresh Loaf
I started baking bread at home circa 2020. I watched a few John Kirkwood videos which made the whole process seem reasonably simple. Much to my surprise my first attempt yielded a bread superior in taste to anything I could buy from my local in-store supermarket bakery. I was instantly hooked. My main pursuit since has been the elusive “perfect baguette”.
Starters showcase #1: Djinn Carne (black rice, lactose, and butter starter with freezing treatment) | The Fresh Loaf
So, weeks ago I kinda promise to make starters showcase posts. God knows I've been beating myself a lot lately and couldn't conserve extra energy to make dedicated posts about my starters.Then I said to myself, why does it have to be so structured while you know exactly you don't have the energy to do anything? And you know what has to be done regardless you have the willpower or not? Feeding starters.I decided to document my feeding regimen instead. It's been a lot of work fine tuning the starters.
Starters showcase #2: Whoreass Silver (salted black rice starter with freezing treatment) | The Fresh Loaf
Say hi to Whoreass Silver!Whoreass says: *making some random jazz noise* "doo ba da ba doo ba da bee doo LAY LAY LAY LAY LAY LAY LAY LAY low low low low low low🎷🎺🎼"Lol. I named him after my all time favorite jazz musical artist Horace Silver. It's the second and last installment of my starters showcase series. (see part one)
Blueberry YW French Toast | The Fresh Loaf
Can’t go wrong with French Toast . I mix egg and 1/2 &1/2 with a pinch of salt and a sprinkle of cinnamon/ sugar. An iron griddle and butter and you are set. Low and slow. Topped with my homemade Lemon Curd . Fruit with my homemade yogurt. What a way to start the day.
Starters showcase #1: Cariah Marey (black rice, lactose, and butter starter with freezing treatment) | The Fresh Loaf
So, weeks ago I kinda promise to make starters showcase posts. God knows I've been beating myself a lot lately and couldn't conserve extra energy to make dedicated posts about my starters.Then I said to myself, why does it have to be so structured while you know exactly you don't have the energy to do anything? And you know what has to be done regardless you have the willpower or not? Feeding starters.I decided to document my feeding regimen instead. It's been a lot of work fine tuning the starters.
YW levain Blueberry/ Candied Pecan Boules | The Fresh Loaf
I was given fresh picked local blueberries and went searching for a way to use my Apple-Fig YW levain. Shaio-Ping had posted a Sourdough version with frozen berries years ago. I read through and adapted . It is a challenge! Getting the dough made was easy and my YW is crazy active. The challenge was the candied nuts , I had never cooked sugar syrup that hot and then getting everything folded into the dough. But it got done .
baked vegan wholewheat parsley & mint donuts w blood orange/plum brandy glaze | The Fresh Loaf
another one from 'the "who kidnapped Rob?" cookbook.'Adapted from Sarah Owens. I changed the recipe to whole wheat (basically because I wanted to use up some of what I have in my cabinet.) I subbed in violife faux-butter, soy milk, and a flax seed faux-egg for the animal equivalents.Results:a fun experiment, but --
Twisted, Onions, Bacon, Cheese | The Fresh Loaf
Inspired by some recipes from the internet I decided to bake a bread with sautéed onions and bacon, twisted in grated cheese for the final proof.50% white flour50% Ruchmehl2% salt22% whole wheat preferment80% final hydration25% (raw) onions (sautéed before incorporating)25% (raw) bacon (lightly fried before incorporating)more than enough grated cheese for the "crust"The shaping was just a gentle twist in a huge amount of grated cheese.Bulk and final proof at ca. 25-26ºC, baked for 30-32min at 200ºC with steam.
First YW Pullman Barley Porridge | The Fresh Loaf
The YW with Apple and fig proved itself a champ. The rise was fantastic and quick. Only a couple hours in my designer proofer. 😊Everything mixed at once. Bowl folds with a 1 hr rest between x 2 hrs. Patted out on wet counter, a very very wet dough! Folded and plopped into well buttered pan. I cook my porridge in a double boiler, omits all the sticking. 150 g YW levain 100% hydration Cooled cooked porridge - 90g home flaked
Brach’s Maple Nut Goodies Recipe | The Fresh Loaf
Today, we’re diving into a recipe that feels like a warm hug from grandma’s kitchen. It’s one of those magical creations that require only a handful of ingredients yet deliver a burst of flavor and childhood memories in every bite.This recipe for dulce de leche, reminiscent of the classic Brach’s Maple Nut Goodies Candy, is simple, delightful, and timeless. With just two primary ingredients, you’re about to discover how to create a homemade treat that melts in your mouth and warms your heart.
Doughnuts with LM Revisited | The Fresh Loaf
Doughnuts with LM RevisitedWhile pizza is a twice weekly affair, I wanted to put my ever-improving LM to the test by using it in an enriched dough. I cast an on eye over my blog where I found the recipe for doughnuts. Mentally scaling it down to a more manageable quantity, I opted to do a 2/3rds yield.
Durum Whole Wheat with Smoked Cherries and Caramelized Onions Sourdough | The Fresh Loaf
My wife found these smoked cherries online, from a company called SMKD, so of course, I needed to try them. They are very smoky tasting, so I didn’t want to go overboard and only used a small amount.I figured some caramelized onions would be a good complement, along with the fresh milled durum and Butlers Gold whole wheat.The natural sugars in the cherries and caramelized onions, along with the FMF, really supercharged the bulk, and it probably was a little over-fermented.
20250829 Simple Wholegrain Rye Bread with CLAS | The Fresh Loaf
I’ve always envied bakers who can effortlessly throw together a rye loaf—no weighing, no measuring—just by feel, like their moms and grandmas did. I’ll probably never be that type, but I love having a simple rye bread template I can grab anytime—something I can whip up with whatever’s on hand or tweak with different add-ins when I’m in the mood for a change.
Guinness Vermont Cheddar-Bacon Cheese Sour Dough Pretzel Rolls | The Fresh Loaf
I just returned from a trip to Vermont, one of my favorite places. Stocked up on a ton of Vermont cheese and some goodies from King Arthur.I used a high-content Kerry’s Gold butter in this one. Instead of my usual mix of FMF with durum, I used some fresh-milled Stardust whole wheat and fresh-milled spelt along with some KAF bread flour.The cheese matched perfectly with the malty flavor of the Guinness, along with a little dark cocoa powder.
Cat head Biscuit Update | The Fresh Loaf
We are working on learning how to make Chinese noodles by hand-pulling the noodles. In that search for the correct components we are trying a bleached Patent flour . As an experiment due to its lower protein my husband tried it to make his biscuits. Lo and behold it’s amazing. They are light and flavorful and everything you could want in a biscuit. Craggy and light perfect for holding butter and Bumbleberry Jam from Tucson AZ.
On freezing baked goods | The Fresh Loaf
I know our experience is that they are better if frozen right away . Particularly enriched baked goods such as biscuits and our biscotti and cake. My SD breads are always sliced and immediately frozen, just in a freezer quality zip Lock, no special treatment otherwise. I thaw the bread slices out on the soapstone counter while preparing whatever else we are having. Same with all the other items. Here’s a discussion from 2012:
Couronne Bordelaise with Lievito Madre (Didn't Go as Planned) | The Fresh Loaf
Continuing with the French tradition and looking for something more ... fancy than a simple boul, etc, I remembered yesterday that I could also bake a "Bordeaux crown". The last time I baked a Couronne Bordelaise (with fresh yeast) it was 3 years ago.This time I went for a recipe with lievito madre. Actually it was more a freestyle compilation of 2 yeast base recipes (homebaking.at and marcelpaa.com):10% low extraction rye flour
Baguette journal #3: Bánh mi with little happy accident | The Fresh Loaf
So about a week ago, I was determined to finalise my lean starter formula for baguette practicing as salted bran starter (24:12:1 bran:water:salt), and put it into test. And since my baguette making skill is beyond awful (lol), I thought let's make something extra difficult for the sake of practicing.I have starter specific problem. My bran starters (both lean one and buttered one) always acting out whenever making contact with glutinous rice. Dough always turn out sticky and melty. But I like it difficult, hoping it will be much easier later on when I handle easier flours.
Guess what I’m making? | The Fresh Loaf
Yep Apple Dried Fig Yeast Water! I decided to go back in time and reread ALL my Blog posts from the beginning . 14 pages! Welp I am on 9 lol. There is a lot to read. All the wonderful comments and “ seeing” members who no longer post. It’s been fun but a little sad too. When I first discovered YW I read everything I could find here and all over the internet. I kept it going til last year!
Middlings Bread | The Fresh Loaf
The blog title is actually short for "Middlings Levain Bread", but it's a bit of a mouthful - read on....I'm always on the lookout for ways to add more wholegrain to my loaves without reducing loaf volume and crumb tenderness too much. I have tried sift and scald but never been too happy with the result - the scald seems to make the bran tougher to me. I've also tried sifting and reducing the particle size of the bran fraction the bran fraction in a spice grinder to reduce particle size. This is quite effective, but rather messy.
Atta + vwg + soy flour | The Fresh Loaf
Next step in the Atta Flour Adventure was adding a little soy flour in the quest for fluffy. And I think I finally got it!First out of the oven is this batch of pull apart rolls. (The loaf made with the other half of the dough is out of the oven, but still too hot to slice. I will add photos later. Fingers are crossed the crumb is just like this...)
Twisted Brioche - Apri Coco Choco with LM a la brotokoll.com | The Fresh Loaf
It’s been a while since I last made an (moderate) enriched dough. By chance, I came across a brioche recipe on brotokoll.com that I really liked: braided brioche with apricots, coconut water and chocolate: https://brotokoll.com/recipe-archiv/apri-coco-schoko-loco-twisted-pasta-madre-chocolate-apricot-brioche/?lang=en
Mixed flour sourdough | The Fresh Loaf
Recipe based on Elaine Boddy's Mixed Flours loaf from The Sourdough Bible (page 97).I had a small quantity of rye flour to use up, the spelt and baker's flour per the recipe and the atta for the suggested whole wheat flour. The recipe called for dark rye, mine was the light kind - it still baked nicely and tastes pretty good! Made 2 loaves. 700g water600g baker's flour (Wallaby)300g chakki atta (Gingin Flour Mill)120g rye flour80g whole spelt flour0.5 tsp diastatic malt100g starter (100% atta)
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Potato, Red Onion, Cracked Peppercorns and Rosemary Sourdough Focaccia | The Fresh Loaf
We are hosting a group of friends for dinner tomorrow night and wanted to bake a focaccia again to have with our chicken Marbella with peaches. I haven’t made a focaccia with potatoes yet so decided on this one adding the usual red onions, rosemary and cracked peppercorns to it. Nothing fancy but hopefully good.
Pina Colada Bundt Cake | The Fresh Loaf
This is the dessert that I decided to make for tomorrow night’s dinner. I like to prep as much as I can the day before to make the day of the dinner party less stressful. In fact, the main course is marinating overnight to be baked in the oven at dinner time. This recipe was by Nadia Hussain from the Great British Bake Off. She calls it a Pineapple Bundt, but given the ingredients I’m calling it a pina colada bundt since it has pineapple, coconut and lime in it. I hope everyone enjoys it. Surprisingly I’ve never made a drizzle cake before.
Whole grain Sourdough country Pullman loaf bread | The Fresh Loaf
86% whole grain sourdough country Pullman loaf bread.Whole wheat - 70%Prefermented high gluten flour - 14% (100% hydration)Dark Rye - 10%Whole Spelt - 10%Purple Barley - 10%Water 73%Salt 2%Honey 6%Olive oil 6%Total final dough - 2400 grams
Durum Whole Wheat Garlic Egg Parmesan Sourdough | The Fresh Loaf
Made with fresh milled durum and Marquis WW flour and a little bread flour in the starter.I added grated Parmesan in the starter and the main dough. My wife had recently made confit garlic so I mashed some up and added it as well.The sweet garlic and copious amounts of cheese created a fragrant bread that had a soft crumb and tasted delicious. I’ve been grilling some slices after brushing on some good quality EVO and it is amazing.
Multi-grain Black and White Sesame Sourdough | The Fresh Loaf
Made with fresh milled whole wheat, rye, and spelt. A few roasted potatoes whipped in my mini-food processor were added along with black and white sesame seeds.I normally don't add sesame seeds inside the dough so this was something different for me. I gave half the loaf to a work colleague, and he said it was his favorite to date :).Nice, moist, and tasty crumb. 87% fresh milled flour.
Ancient Grain SD With (Mostly) Black Sesame | The Fresh Loaf
This year I have been baking a great deal more Whole Grain bread, and I have been intrigued especially by the work of danni3ll3. I have several bakes from her blog in my bookmarks. This is based fairly closely on one of them. There are some variations though: I had no Spelt grain or flour, so I left it out and made up the weight in the Red Fife. I used low fat yogurt since that is what I had.
96% Whole Wheat FMF with WW and Corn Flour Scald | The Fresh Loaf
The only store-bought flour used in this bake was the small amount from the seed starter to make the levain. I wanted to use as close to 100% fresh-milled flour as I could. Barton Springs Mill, Butler’s Gold whole wheat berries, and Blue Hopi corn were used in this bake. The results were pretty good. The dough fermented a little too long during bulk, and there was not much oven spring or refrigerator rise either.I used my new, smaller-sized square bannetons, and I could have definitely used more dough in each basket. Next time, I will up the overall dough amount.