Not bad nit! Give us a crumb shot when you cut her open!

Thanks was already thinking of getting one or two. My wife bought some nice metal pans that worked but trying to apply flour to a dish rag is a huge PIA. I still missed a spot where it stuck to the dish rag.

Any recommendation. Of all my wife’s baking crap anything bread related is missing.


https://www.amazon.com/Inch-Banneton.../dp/B01GM4UZJI

I got an 8.5" that turned out to be bigger than I wanted so also picked up these 7" ones that are good for about 500g dough, and now I use all three every time I bake. I don't know if there's any difference between brands if you get rattan. Make sure you get some rice flour to coat it. I guess brown rice is preferable but I only had white and it was fine.

OIC your link is also 8.5" interior dimension. It's probably fine.

Damn guys thanks for all the tips.




This is maybe the best bread I’ve ever had and my wife is French. It’s chewy the, the taste is great and has a nice crust. Life changing stuff. I can’t wait to see if I can progress to the elite stuff you guys are posting and see what is taste like.

That looks great! Nice work. When you ferment overnight in the fridge the flavor is even better! What was your end recipe?

I did exactly the proportions from the recipe you posted but half the weight for one one loaf. I used 80% AP KA, 15% WW and 5% Arrowhead rye. I think I’d like more rye next time and see if I can some dark rye from one of those sites Bro had posted. Also may look for a better bread flour to replace what I’m using.

Nice! Would never have be able to guess that's your first try.

87% hydration

50% bread flour
25% spelt
20% whole kernel red fife
5% dark rye


I pulled it a tad blonder than I like but I had time constraints so here we are. Really happy with this one. It’s a total PITA dealing with 87% dough but hey it’s fun!

The flavor of the spelt and red fife is crazy! So delicious. I’m not sure which is bringing the amazing flavors because I’ve never baked with them before but damn do I like it!

Looks great and nice scoring!

Wow that looks awesome, very nicely done.

What kind of rye did you use and how much?

65:35 AP:rye, 75% hydration, 20% starter with "Stone Ground Dark Rye Flour stone milled from 100% cleaned rye kernels" from the bulk store

Is yeast back? Seems to be good reviews (i.e. not dead yeast) lately on Amazon for instant yeast.

Not much of a bread maker, but I just saw a bagel recipe I wanted to try.

Just make sure it's not shipped from China. The yeast I ordered from Amazon at the beginning of April that was supposed to take 4-6 weeks still hasn't arrived, but I was able to order some from a local baking supplies place a few weeks ago that got here in a few days

Been playing around with half white half seeded granary. Quite happy with the results but am still looking for a slightly larger rise.

Looks great.

Is there any reason I couldn’t just add sourdough discard into my dough mix? Obviously I’d have to adjust the formula(only a little though).

Got some white and ww bread flour. Holy **** what a difference. 82% hydration was no problem to work with and will go higher next time with WW.

85/15 White/WW @82% hydration and 60/40 WW/White @82% hydration.








WW crumb looks better but I was going for a more open crumb so don't mind the other one, just need to get the same amount of air but dispersed more uniformly. WW flavor is a little sour. Not sure why.

I've been going through fullproofbaking IG. I like her comparison of different bulk ferment times https://www.instagram.com/p/BxkOC-mn74T/. She is hard core. Her 50% WW loaf she not only does separate autolyse for ww and white flour, but adds the levain separately and lets sit for 1/2 hour before folding the two doughs together during lamination. She's got me doing coil folds

Oh wow Greg these look fantastic. Also thanks for posting fulllproofbaking IG I just followed her.

Greg level ups in this thread are insane!

Yeah fullproofbaking doesn’t mess around lol.

The ww is more sour probably bc the microbes love the enzymes in ww and multiply faster, it ferments faster. When I make 100% fresh milled loaves I only ferment for 90-120 minutes opposes to like 4-6 hours on a loaf with more white flour.

You can start to play around with the starter to change the flavor of loaves too. A young starter 3-4 hours since feeding will be mild and an overnight feed will be more tangy.

Also yes bread flour is cheat mode!

That makes sense. I've been bulk fermenting about an hour longer and the ww gets bubbly before the white so I'll dial it back on the whole grain loaves and see how that affects it.

How does levain % affect things. My first recipe called for 35% levain which now seems ridiculous. Most recipes seem to be 18-25% levain. I was looking at perfectloaf's spelt recipe and he uses 10% and says go up to 15% if you're not milling your own flour. I've just been going 20% levain for everything and not sure what to expect different if I went up to 25% or down to 15%-18%

% of levain will mostly just affect your rising / proofing times (faster, less room for error), considering your relatively high hydration already. Your levain is 100% hydration?

Yeah. I've been going 1:2:2 starter:flour:water. foolproofbaking goes 1:5:5 which I think she says makes the starter more active but it takes longer to get there.

While you're here, do you have a recipe for the WW pan loaf you made the other week? Finally got some yeast and have made some pizza dough with it but no bread.

35% levain is more for an enriched dough like brioche. The fat in the dough slows the process down so you need more levain to counter it. You should try perfectloaf pain de mie recipe sometime. Makes some good Sammy bread. I just go to 15% levain in the summer when it’s hot and 20% in the winter on normal lean loaves to counteract the temps and speed of ferment.