Holiday Bread – The best workhorse white loaf

This now my officially favourite workhorse bread recipe ever. I was looking through the  fresh loaf when I stumbled upon Dave Mott recipe for Red fife=Awesomeness! (and awesomeness it is). I cut the recipe by half and added 5 springs of rosemary.

He recommends feeding the the starter and leaving at room temperature 11 hours before making the bread.

I also did a little experiment of dutch oven versus baking stone.1.png

The baking stone is a bit rounder and more football like.

good bubble though.

The dutch oven bread is definitely more boule like and slightly more bubbly.


so without further ado, here is the recipe.


  • 600g     Bread Flour
  • 300g       Whole Grain flour
  • 550g         Water
  • 200g        Starter
  • 20g            Salt



  1. mix the water and flour slowly until just incorporated – Autolyse for 1 hour
  2. Add starter +salt, let it rest for 10 min
  3. Fold 6 times every 20 min.
  4. 1st rise – oil the bowl,or use a clean towel that has been floured.
  5. Folding and proofing – divide the dough in two and shape two balls. Let it proof for about 20 hours in the fridge.
  6. Final bulk rise – take out the dough out of the fridge and at room temperature for about 2 hours. Preheat the oven at 260C˚ the Dutch Oven(I have a lecreuset pot).
  7. Slash the top and Bake at 260C˚ for about 20mins with the lid on. Lower the temperature to 190C˚ for another 30min.
  8. Take it out of the oven and let cool for a couple hours.



2 thoughts on “Holiday Bread – The best workhorse white loaf

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