Monthly Archives: April 2017

Lactic sourdough bread


Lactic sourdough bread:  I call this loaf  ” lactic sourdough”

because this loaf has full of lactic acid. lactic food.PNG

I treat my sourdough starter as levain. You can read how I made my sourdough starter from scratch just using flour and water here.

Ingredients:   To make two loaves.

Levain   315g  ( My dough hydration is about  68-70% )

Final dough

KA AP   810g    * King Arthur All purpose flour

Freshly ground Rye berry seeds  50g

Vital gluten  8g

Water ( Spring water is the best)  526g +

Instant yeast  1-2 g  * No need to add the yeast in the summer.

Salt  19g

  1. Mixing  Add all the ingredients to the mixing bowl except the salt.
  2. Mix until incorporated, then leave it for 5 minutes.
  3. Add the salt and knead until the dough have a moderate gluten development.
  4. Bulk fermentation: 3-4 hours until the dough rises triples.
  5. In 45 minutes,  Folding: Stretch and fold the dough on the surface once after 45 minutes of bulk fermentation.
  6.  Dividing and shaping:  Divide the dough in the half and shape.
  7. Final fermentation: Approximately 1 -2 hours at 76F.
  8. Baking : preheated at 280F,  increased the temperature to 430F as soon as you place the dough in the oven, put the metal wire underneath the bread, continue to bake for 10 minutes at 430F. Decrease the temperature to 400F, bake another  5-10 minutes until golden browned.007


I have used this knife since 2010, and it has still worked as new yet.

Victorinox Swiss Army 10.25 Inch Fibrox Pro Curved Bread Knife with Serrated Edge


Happy Baking!



Posted by on April 19, 2017 in Lactic sourdough bread, My recipes


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I am disappointed with the round banneton.

I ordered the 10″ round banneton and a 8.5″ round one other day. They arrived today.

I am very disappointed with this oval banneton because it is much smaller than mine!


This 10″ banneton on the right  has only 6″ wide. DOYOLLA 1pcs Oval Shaped 10″ Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner Combo Mine is 7″ wide.   I will return this one.


I am fine with the round banneton though..


Mine is 9″ on the left,  and  the one I bought on the right is  8.5″ as described. I am very happy with the price under $11. Forsun 1pcs 8.5″ Round Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner


Happy baking!



1 Comment

Posted by on April 19, 2017 in How to make raisin yeast water


Continue:Retarding with the new method.

I think that is the solution to have nicely browned loaves when they are retarded.



And I place these metal racks on the marble stones 20 minutes after I put them in the oven. So I can prevent to burn the bottom of these loaves.



The taste of bread was remarkable.  I gave one of two loaves to one of my friends.

Happy Baking!


Shopping tip:



  • Bread knife:  That is my favorite.   I am still using this without any problems.

    bread knife

  • 10″ oval banneton is $ 11.88  I ordered one today.   Bannetons are cheaper now.. I bought one for over $23 including shipping.

    oval banneton 10

  • 8.5″ round banneton is $10.99!  I just order this one too. 🙂

round banneton

1 Comment

Posted by on April 17, 2017 in How to make raisin yeast water


I am still testing the new method..

I realized that I am not still satisfied with the new method..   I want to have my bread nicely browned like caramelized popcorn .    Although I don’t to burn my bread.. Even dark bread. I think that they are so beautiful and appealing, but I am questioning about the health fact.

I changed the temperature little bit.  Put the loaves in the oven at 280F and increase the temperature to 430F immediately and bake for 15 minutes.  Then transfer the loaves on the rack to prevent to burn the bottom then decrease the temperature to 400F, and finished up for another 5-10 minutes.

Pretty good so far.. I keep trying until I can reach to the goal!



Happy baking!


1 Comment

Posted by on April 11, 2017 in How to make raisin yeast water


The new method to bake hard bread.

Don’t you have the experience that you feel too lazy to bite off the hard crust? I have been working on the method to have softer crust for few weeks. You may notice if you read my previous posts.

I always felt a waste when I saw my daughter and my husband left a chunk of whole crust.  And I did the same thing because I don’t have strong teeth. lol

Anyway, I can confirm that this method only works with 70% hydration dough or less after baking over 20 loaves.

This method also works for me to maintain my weak oven. lol

  1. Bake at 280F for 10 minutes.
  2. Increase the temperature to 430F for 15 minutes.
  3. Decrease to 400 F and bake about 5 minutes or, until golden brown.

That is it.


Aghh… I better take a picture during using natural sun light..

I am happy with my current bread because everybody eats my entire bread now.

My next goal is to have perfect oven spring for the round bread!!!

Happy baking,




1 Comment

Posted by on April 5, 2017 in How to make raisin yeast water

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