The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


Benito's picture

Having friends over gives me an excuse to bake dessert.  Bags of lemons were on sale so I decided to bake a lemon tart.  I hadn’t tried lemon curd with chocolate before so decided to bake my chocolate pate sucrée for this tart.  Since the curd recipe leaves me with 4 egg whites I decided to make Bravetart’s marshmallow meringue to top the tart and then torch the meringue for a nice finish.  The eggs were farm fresh free run chicken eggs from our friend’s country home, so most of the yolks were such a beautiful orangey yellow, it was almost a shame to cover the curd with meringue!

The lemon curd is nice and sharp without being to sweet.  The curd goes extremely well with the chocolate pastry.  I reduced the sugar in the meringue because I always find meringue too sweet, this meringue was good.

For the pastry - pate sucrée

75g icing sugar
250g plain flour 
125g butter
1 large egg, beaten (plus 1 large egg white, depending on consistency)


Cocoa powder variant - add 4.5 tbsp cocoa powder 31 g

Pinch of salt and 1 tsp vanilla 


Put the icing sugar, flour and butter into a food processor and blitz to breadcrumbs. Continue to blitz, and gradually add the whole egg until the dough comes together. You can check to see if it is hydrated enough by carefully picking a small amount up and compressing it to see if it forms a cohesive dough, if it does not, you may need to add a little of the egg white. Form the dough into a little round, cover with clingfilm and rest in the freezer for 10 minutes.


Roll the dough out to 12” diameter between two sheets of parchment paper (keep one for later).  If cracks form during rolling, just dab a bit of water on the cracks and bring the edge back together.  Remove the top parchment paper and transfer to the tart pan.  Gently press the dough into the pan ensuring that it goes into every nook and cranny.  Avoid stretching the dough as that leads to excessive shrinkage during baking.  If there are cracks just use excess dough that is above the pan edge to fill the crack smoothing it out quickly with your fingers trying not to melt the butter.  Dock the dough.


Chill it for 30 minutes in the freezer, this helps avoid shrinkage. Pre-heat your oven to 350F (180C) while the tart dough is chilling in the freezer.  Once the oven is ready line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.


Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 15 more minutes, until the edges of the crust are golden.  (I needed an additional 5 mins so bake for 20 mins once the pie weights are removed)


Set the tart shell aside to cool (still in the dish). Leave your oven on at 350F/180C.  Since we’re adding a partially cooked filling, the tart shell doesn’t need to be fully cooled.


In the meantime, make the lemon filling.

Grab a fine-mesh strainer before you start and have it ready within arm’s reach.


For the lemon filling :

1 cup (250ml) lemon juice (about 4 lg lemons)

Zest of 2.5 lemons (organic lemons)

3/4 cup (150g) sugar

1/4 tsp salt

¾ cup (170g) unsalted butter, cubed.

4 large eggs + 4 large egg yolks


In a medium saucepan (no heat yet), whisk together the lemon juice, lemon zest, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily until the mixture thickens to a thin custard consistency.  This took about 20 mins.


Immediately pass the lemon filling through the fine mesh strainer, directly into the tart shell. You may require a third hand to help get all the curd out of the pot into the strainer.  Gently tap the tart on the counter a couple of times to eliminate air bubbles.  Using an offset spatula (or back of a large spoon), smooth out the top of the filling. Bake the tart for 5-6 minutes, until the filling has slightly set and turned slightly deeper in color.

Set aside to cool for at least 30 minutes. Enjoy slightly warm or chilled.


Marshmallow Meringue

halve the ingredients to use the 4 egg yolks left over from the lemon curd.

1 cup | 8 ounces egg whites, from about 8 large eggs

1¾ cups | 12 ounces sugar or Roasted Sugar (page 102)

Consider reducing sugar as the meringue is very sweet.

½ teaspoon Diamond Crystal kosher salt (half as much if iodized)

¼ teaspoon cream of tartar

¼ teaspoon rose water, or seeds from 1 vanilla bean (optional)


Key Point: With gently simmering water, the meringue should cook fairly fast. If you find the temperature climbing too slowly, simply crank up the heat.


Fill a 3-quart pot with 1½-inches of water and place over medium-low heat, with a ring of crumpled foil set in the middle to act as a booster seat. In the bowl of a stand mixer, combine egg whites, sugar, salt, cream of tartar, and rose water or vanilla bean (if using). Place over steamy water, stirring and scraping constantly with a flexible spatula until thin, foamy, and 175°F on a digital thermometer, about 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high until glossy, thick, and quadrupled in volume, about 5 minutes. Use immediately.


Pipe on to the lemon curd, then using torch, burn the meringue.

My index of bakes. 

Benito's picture

So I’ve discovered that most people prefer white bread to wholegrain, at least it seems that my friends do.  So in planning for a dinner party I decided I’d do my milk bun recipe but using only bread flour and no wholegrain other than the rye in the starter.  They turned out really really well especially when finished with some melted butter and some Maldon flaked salt.


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

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

At 75°F, it typically takes 10-12 hours for this sweet stiff levain to be at peak.


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 bowl of a stand mixer, add the milk (consider holding back 5 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 flour.  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 drizzling or 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.  


On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 4.5-6 hours at 82ºF.  Aim for about 20-25% rise.


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 pan by greasing it 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 12 (you can first divide the dough into 4 equal portions and then divide each of those further into 3 to get 12). Shape each tightly into boules.  Place them into your prepared pan.


Cover and let proof for 6-8 hours at a warm temperature.  I proof at 82°F.  You may need longer than 6-8 hours if you chilled your dough for shaping. I proof until the dough passes the finger poke test.


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 rolls for 30-35 minutes or until the internal temperature is at least 190F. Shield your buns if they get brown early in the baking process. You can brush the top of the loaf with butter if you wish at this point while the buns are still hot and sprinkle with flaked salt.


For 12 buns baked in a 9x13” pan, I think I would increase the weight of each bun to 60 g from 50 g pre-baked.  I’d also increase the pre-fermented flour to 25% to get these moving a bit faster as well.

My index of bakes.

HeiHei29er's picture

In the late 1800's, a lot of immigrants from Slovenia and Croatia came to this part of the world to work in the mines.  They brought some of their food influences too.  A local restaurant/bakery makes potica (pronounced Po-TEET-Sah), which is a Slovenian sweet bread with filling.  The most common filling is ground walnuts, and like many foods, each family has their own recipe.  This bread has been on my bake list for a few months now.  I have a friend from Slovenia, and recently, her mother was gracious enough to share their family recipe with me.  Hope I did it justice!  It's a wonderful recipe that introduced some baking elements I haven't used much and this one challenged me a bit. When I first tasted it, my first thought was that it needed cinnamon.  But the more I ate, the simple flavor grew on me and I think something like cinnamon would take away from the walnut. Next time, I think I'd add either a small preferment or less yeast and a longer ferment to develop a little more dough flavor.  Overall, a very fun bake!

The first challenge: holy butter!  I'm sure there are breads that use more than this but I was really doubting that she had copied the recipe correctly when I was looking through the ingredients.  38% butter was well beyond anything I've tried.  Combined with that EIGHT egg yolks.  Thought there was no way this would come together with only AP flour, but I was wrong.  In the end, the dough came together nicely.  I don't think I kneaded it quite enough early on and the dough was a little fragile when rolling, but it rose really well and ended up giving a nice open crumb.  Maybe thanks to the 4% active dry yeast!  :-)  On top of that, it also had 50% scalded whole milk, which is one of my favorite parts of making an enriched dough.  For some reason, I just like the smell of scalded milk and think it adds nice flavor to a dough.

The second challenge...  I didn't have a pan the size the recipe called for, so I had to estimate how much dough was needed for my 8.5" x 4.5" pans.  The remaining dough I formed into buns.  I overestimated a bit and should have made a couple more buns.  My pans were overflowing!  :-)

The third challenge...  Instead of adding the egg whites to the walnuts incrementally, I added the walnuts to the egg whites.  It was too much and made a very soupy filling.  In hind sight, I should have ground some more walnuts.  It did thicken up a bit as it sat, but never got to spreadable paste.  It made forming the rolls and handling them a little tough.  Kind of like a very limp noodle.  :-)

Despite all that, very happy with the result for the first attempt!

Makes 3 loaves for a 8.5" x 4.5" bread pan.  Alternatively, makes two loaves and approximately 5 buns.

Yeast Mixture
300g   Whole Milk, scalded at 180 deg F
32g     Sugar
24g     Active Dry Yeast

Dry Dough Ingredients
600g   All Purpose Flour (I used King Arthur's at 11.7% protein)
3g      Sea Salt

Wet Dough Ingredients
225g   Unsalted Butter, softened to room temperature
30g     Sugar
~144g  Egg Yolk (8 large eggs)
4g       Vanilla Extract (1 tsp)

500g   Walnut, ground to meal
300g   Sugar
~260g  Egg White (8 large eggs from above) 

1)  Scald milk by heating to 180 deg F and let cool on counter to room temp.
2)  Cream butter and sugar until fluffy using paddle attachment in a stand mixer. Add egg yolks and vanilla extract.  Mix and medium speed.  The mixture took on a look and texture that reminded me of scrambled eggs.  Wasn't expecting that!
3)  Combine yeast mixture ingredients and let proof for 5-10 minutes
4)  Combine dry ingredients in a large mixing bowl and make a well in the center.
5)  When the yeast mixture is proofed, add the butter/yolk mixture to the yeast mixture and stir to mix.  Pour the combined mixture into the flour well.
6)  Slowly stir in the flour.  Continue stirring until all the flour is wetted.  Cover and let rest for 15 minutes.
7)  Perform 4 sets of bowl kneading with 10 minute rests between sets.
8)  Place in a oiled bowl and let double in size.
9)  While bulk is rising, beat egg whites at high speed until fluffy and firm.  Combine Filling sugar with walnuts and stir to combine.  Slowly add egg whites and rum to the walnuts until a thin paste forms.
10) After dough doubles, punch it down and divide the dough into the desired number of loaves and buns.  For the buns, use about 110g of dough weight.
11) Roll dough out about 16" long and wide enough for dough to be 1-2 mm thick.
12) Divide filling based on number of loaves and buns.  When dough is rolled out, evenly spread the allocated filling on the dough and tightly roll into a log.  For the buns, put the seem side down and then coil the log.
13) Cover the dough with a cloth and let proof in a warm area for at least 1 hour.
14) Preheat oven to 350 deg F
15) When dough is proofed, poke a bunch of small holes into the dough using a bamboo shish kabob skewer
16) Bake loaves for 1 hour and buns (on a sheet pan) for 25 minutes

"scrambled eggs" during mix


rgreenberg2000's picture

I haven't posted anything in ages since I tend to make the same loaves on a regular basis that I have shared before.  I am still baking weekly, and I visit here often to see what creations everyone is baking up!  This week, I decided to shake things up a bit and find some loaves that would be fitting for holiday gatherings and gifts.  As it happens, Trevor Wilson got his content back on line about the same time as I was perusing TFL for ideas, and his Holiday Cranberry Sourdough struck a chord with me.  So, off I went..... :)

I stayed true to Trevor's formula (after all, first time I'm making it, so......) The only changes I made were to scale the recipe for my usual loaf size, and to reduce the hydration to 72% (my comfort zone.) I also paid close attention to the dough, and my fermentation times were a bit different than his, but this is to be expected given starter differences, temp differences, etc.  My fridge proof was a bit shorter @ 10 hours, but, hey, who is in charge here, me or the bread?!?! ;) Ok, now that I typed all that, I guess I stayed true to the SPIRIT of Trevor's formula. :)

Anyway, everything went VERY smoothly for this bake.  I mixed the dough in my Ankarsrum, and it came together beautifully.  I mixed/developed the dough for about 12 minutes before slowly adding the cranberries.  The Ank got them mixed in well in about 2-3 minutes.  I baked off the first loaf this morning, and was a bit concerned that I had shortchanged the fermentation when there was just a small amount of oven spring when I removed my inverted roaster after the steaming period.  After another 25 minutes uncovered, my concerns turned out to be unjustified.  I did get a little splitting on one side of the loaf, so, I'd guess that I under proofed things a bit.

Happy with how this turned out for a first attempt, and will only make minor tweaks when I do it again.  Thanks for a great formula, and well written instructions, Trevor!


The recipe and method used to make the bread in this post is identical to this one with one extra addition. 14g (4% baker’s percentage) of wheat bran flakes are soaked in water, kept in the fridge overnight and strained before added to the preferment along with the coarse part of the ww flour and two starters, sourdough & sourwort.

Photos from this attempt:



Mmmm om nom nom, this is serious whole wheat stuff. Suprisingly airy and soft crumb despite the large amount of bran in there. You can certainly feel and taste this fiber bomb exploding in the mouth. A thick slice slathered with butter will keep you full for many hours during the day. Ambrosial.


Yippee's picture


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






Thanks to CLAS😍😍😍, I can make delicious 100% whole-wheat bread with freshly milled flour without using fat, dairy, sugar, or vital wheat gluten!







90% fresh white whole-wheat flour ground by Vitamix, 450g

10% white whole-wheat flour from WW CLAS👇👇👇, 50g

15% water from WW CLAS, 75g



55% water, 275g



2% salt, 10g

0.3% yeast, 1.5g



8% water, 40g


Total dough weight ~900g




with the Zojirushi bread machine, programmed for 10 minutes - for the first 3 minutes, the paddles are just stirring gently to bring the ingredients together, and in the remaining 7 minutes, the kneading begins.



1. +A, start the machine

2. gradually +B until a dough forms; continue to mix

(1st 10-min cycle)


3. +C, mix to incorporate and develop gluten

4. once the dough feels strong, start drizzling D

(2nd 10-min cycle)


5. continue to mix and gradually +D until the dough can barely absorb more water.

(3rd 10-min cycle)


Bulk ferment 

32C x 120 mins

The dough doubled.



with wet hands

fold the dough ~4-6 times into a log

dump into a 9x4x4 Pullman lined with parchment slings 



33-34C x 45 mins



Preheat to 535F

Lower to 482F once loaded

482F x 10 mins with steam

392F x 30 mins w/o steam; cover the top with foil if it becomes too dark


392F x 15 mins directly on the stone, or bake longer until it taps hollow


That's it!



👉👉👉How to make whole-wheat CLAS


 ground wheat malt: 25g

 Whole grain wheat flour: 75g

 Water T. 45°C: 140 ml

 Vinegar (5% acidity): 10 ml

 Fermentation temperature: 38°C±2°C

 Fermentation time: 24-36h

 Hydration: 150%

 End pH: around 4


To refresh wheat CLAS

1:7 (wheat flour in CLAS: new wheat flour), no vinegar needed

150% hydration@38+-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.






How I develop gluten for whole wheat dough 





 The mixing is complete. 


It develops very strong gluten even without autolyzing first.



Just sit back and watch the dough rise. Easy peasy!













Karynaca's picture

I searched but could not find a posting on Hamelman’s Harvest Bread so I thought I’d post my experience. I baked a test loaf to see if I wanted this for Thanksgiving. I have gotten so much help and inspiration from this site over the years and I would like to extend my deepest thanks to all you bakers.

This bread requires a levain build that uses a stiff starter. I converted my 125% refrigerated starter to a stiff starter in the evening and fed again 12 hours later so that the starter was ready for the levain the following evening. (I converted my 125% starter to a 60% stiff starter using this spreadsheet convert sourdough starters.The spreadsheet was created using wayne on FLUKE’s text from his .csv file.)

The recipe also calls for a bit of yeast – I used slightly more than ½ teaspoon, ~ 1.65 grams of active dry yeast for ~ 750 grams of dough.

I opted to toast the walnuts in a 300 F degree oven for 14 minutes, turning them over a couple of times to make sure they didn’t burn. The other mix-ins were golden raisins and dried cranberries. I did not soak these.

I lowered the percentage of whole wheat (Bob’s Red Mill) from 40 to 30% to account for my husband’s tastes.

The recipe calls for 78% hydration, but the dough seemed a little too wet, maybe because I lowered the percentage of whole wheat or maybe because it was a bit humid here in San Diego. I added 8 grams of AP (King Arthur’s), which lowered the hydration to 76% and that did the trick, although it remained a very sticky dough. My final dough temp wasn’t quite at the 76 degrees, but it was close.

I bulk fermented for 2 hours (Hamelman: 1.5 – 2 hours) with a fold halfway through the bulk fermentation. I took the dough out of the bowl for the fold because I thought it needed more strength than I would have gotten with a bucket fold.

I pre-shaped, rested for 15 minutes, and shaped a boule. I did the final fermentation as best as I could at 75 degrees F using my microwave with the light on for 1 ¼ hours. (Hamelman: 1 – 1.5 hours).

I baked with normal steam on a stone at 460 F for 15 minutes, lowered temp to 420 F for remaining bake. Total bake was 38 minutes. 

My takeaways:

1. I think the bread should have risen more. I probably did not let the levain get to its full ripeness, which Hamelman indicates is key, especially for a stiff starter.  

2. I used scissors to score the bread – it was ok, but my scoring always leaves something to be desired. 

3. Fruit and nuts were not evenly distributed, but that did not detract from the taste.

4. This is a delicious bread with what I think is the right amount of chew. Hamelman says the complete flavor spectrum runs from the bitterness of the whole wheat to the sweetness of the raisins and sweet/tart cranberries and then to the crunch of the walnuts. He’s right – the taste is terrific. Next time I will use pecans because my hubby is not crazy about walnuts.

A piece is missing from the boule photo below because I forgot to take a photo before I ate some.

Harvest Bread boule


This boule was made from 100% whole wheat flour using dual sourdough/lactic starter.


Whole wheat flour:    ‘Caputo Integrale’ with germ and bran (13% protein)

Sourdough starter:     Whole rye, 80% hydration, 18C, refresh rate 50% once daily, phase 60%

Lactic starter:              Sourwort Made Easy

Vital wheat gluten:    ‘vwg’ 80% protein (optional but helps)


Total Flour in recipe (350g)

326g whole wheat

10g   whole rye from sourdough starter

14g   vwg


Total Liquid in recipe (280g)

222g water

8g     water from sourdough starter

50g   sourwort freshly made




1. The whole wheat flour is divided into two parts by sifting it with a #50 mesh. One part -call it fine- that passes through the mesh (bolted) and another -call it coarse- that doesn’t, roughly 7:1 by weight.



2. The coarse part was mixed together with both starters and left to ferment inside Brod&Taylor proofer set at 28C for 2hrs (the longer the tangier).

3. Then all ingredients sans salt were kneaded together for ~3min using stand mixer. Salt (7g) was added 30min later. Bulk fermentation at 26-28C lasted 3hrs with lamination and couple of stretches inside the basin. The shaped loaf was retarded overnight in banneton covered with plastic bag.

4. Ten minutes before scoring I transferred the covered banneton into the freezer (-18C). This short shock makes scoring easier allowing cleaner cuts to be made with no adverse effect to the dough.





Heavy, strong wheat notes as expected from the 100% whole wheat flour used. Flavorful, slightly sweet with gentle sour after taste. Soft and airy crumb, ambrosial.




In this short post I describe how I prepare sourwort (lactic starter) nowadays for bread making with emphasis given to starter freshness and simplicity of technique.

Only a small quantity is prepared at a time just enough for a single bake (no propagation, no fridge storage, no additives). Made and used fresh each time ensures greater control over starter behavior, robustness and overall microflora liveness.

Equipment requirements include a means of keeping the starter warm while fermenting and a small size French press coffee maker.



 30g of cracked rye malt is washed with excess water (like we do with rice) several times letting it soak say 10min in between rinses. I do this inside the French press carafe using the plunger with its built-in filter mesh to squeeze the grains and pour away cloudy water.

A double plastic membrane is cut and opened up flat from a common food bag like shown in the photos below:

Then I pour 100g warm water (40-45C) over the strained grains plus small amount of acv (1/8tsp), stir and slowly but firmly squeeze the membrane down the cylindrical carafe with the plunger until it just touches the water surface. This ensures minimal exposure to air closely recreating anaerobic conditions during fermentation.

The coffee maker is put inside a Brod&Taylor proofer set at 28C and left in peace to ferment and sour for 24-48hrs. Freshly made sourwort is percolated as with coffee and used straight into the bread recipe (the rest is discarded).




1. Setting proofer temp to 28C is a fair compromise between lacto-fermentation and bread dough proofing so that both can run in parallel not competing with each other for proofer time. I always keep a portion of malt grains fermenting in my proofer 24/7.

2. Weights of ingredients mentioned above reflect my usual baking needs only and can be freely scaled up (most likely) or down.

3. Reaching and holding pedantically exact temperature levels shouldn’t be an issue. Just keep the fermenting starter warm, any temps between 30-40C is fine.

4. Since a relatively small amount of starter is fermenting at any time, one need not worry about temperature gradients inside the fermentable and heating counter strategies (top, bottom, radial, bathing etc). The starter readily acquires and holds uniform temperature due to its small volume anyways.


Keep fermenting, Savvas


Benito's picture

I find that if I don’t make baguettes often enough I get very rusty. I haven’t made baguettes in about 4 months so was really very overdue. I’ve always thought that epis look really nice and never tried making one, so here is my first effort at an epi. I also hadn’t done a seeded crust in quite some time so that was also overdue.

For this bake of my favourite all white flour baguette I’ve increased the hydration to 75% which I have found helps with extensibility which is essential for shaping baguette. I’ve also pushed final proof by accident to 40%. I say by accident because I usual cold retard the dough when the dough has risen to 20% but because I was out and didn’t expect the dough to be so fast, it was up to 22%. You wouldn’t think that 2% would make much of a difference but it does. So when I took the dough out of the fridge today and started to do the divide, pre-shape and shaping the aliquot jar already showed 35% rise right after I shaped the third baguette. So I left them to proof at room temperature until 40%, then started pre-heating and cold retarded the dough once more while the oven pre-heated for an hour.

Overnight Levain build ferment 75°F 10-12 hours


When levain at peak, mix 28 g water with all the levain mixing to loosen.

In the morning, to your mixing bowl add 353 g water, salt 12 g and diastatic malt 5.8 g to dissolve, then add 527 g AP flour to combine. Allow to saltolyse for 20 mins. Next add the loosened levain, pinch and stretch and fold to combine in the bowl. Slap and fold x 100 then add hold back water 23 g gradually working in until fully absorbed then slap and fold x 100.

Bulk Fermentation 82*F until aliquot jar shows 20% rise.
Do folds every 20 mins doing 3 folds
Could do cold retard at this point for up to overnight. (Aliquot jar 20% rise)

Divide and pre-shape rest for 15 mins
Shape en couche with final proof until aliquot jar shows 40% rise then (optional) cold retard shaped baguettes en couche for at least 15 minutes for easier scoring.

Pre-heat oven 500F after 30 mins add Silvia towel in pan with boiling water.
Transfer baguettes from couche to peel on parchment
Score each baguette and transfer to oven, bake on steel.
Bake with steam pouring 1 cup of boiling water to cast iron skillet dropping temperature to 480
The baguettes are baked with steam for 13 mins. The steam equipment is removed venting the oven of steam. Transfer the baguettes from the baking steel to next rack completing baking directly on a rack to minimize the browning of the bottom crust. The oven is dropped to 450ºF but convection is turned on and the baguettes bake for 10 mins rotating them halfway. The baguettes are rotated again if needed and baked for another 3 mins to achieve a rich colour crust.

To apply the seeds to the dough, place the shaped dough on a damp towel to moisten the dough. Transfer it to a cookie tray that has been loaded densely with the seeds. I like using a cookie tray with sides that way I can push the dough up against the sides to get some seeds on the sides of the dough.

For those who are interested in pH. The pH of the levain was 5.06 at mix and 4.07 at 3x rise and peak.

The pH of the dough was 5.44 after initial dough development was completed. At 22% rise and start of cold retard the pH was 4.56. Finally at the time of bake the pH was 4.37.

My index of bakes.


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