I made these sesame-semolina flatbreads for this month's breadbakingday (theme: flatbreads). They are unleavened, extremely fast and easy. I was able to roll them very thin by using a pasta roller, the first time I used it for anything but pasta, and it worked very well. I will definitely use it again. Recipe here.

I made couronne Bordelaise for this month's BreadBakingDay ("shape" theme; deadline tomorrow so all you bread-shapers get yours in quick if you want to participate!)

These small baguettes are made with semolina flour. They weren't supposed to have pine nuts but I ran out of currants and had to improvise. It turns out the pine nuts were pretty good.

This sweet potato sourdough with pumpkin seeds was my bread for World Bread Day. Something new for me, using sweet potato in the dough. It made the dough very orange and I was afraid the baked bread would look garish, but it was nicely golden. A good October bread.

I found the recipe for these Spanish olive oil wafers in Penelope Casas' La Cocina de Mama: The Great Home Cooking of Spain.

These are a great way to use up a little bit of extra pizza or bread dough and they are really delicious. Thin and flaky and spiced with anise and sesame seeds. There is sugar on top (which could be omitted for a less sweet wafer); no sugar in the dough.

I used to make these bread sticks all the time, before I knew how to make bread. My husband put in a request for them last week, and it reminded me how good they are, and a snap to make.

Also fun if you have little ones who love to roll dough snakes.

Recipe here.

Here is a miche that uses a large proportion of high-extraction flour. Heartland Mill's Golden Buffalo is great for this. This is probably the heartiest bread I have ever made.

The recipe is here.

This flax seed-currant bread is similar in texture and technique to ciabatta. It was really fun to make and tastes delicious. The recipe and more photos are here.

I finally made those muffins. I ended up using a little whole wheat flour which I found to be a nice addition. (They're not really red; I need to get to know my camera better.)

Sponge Ingredients:

110 g ripe 100% hydration sourdough starter

160 g flour

100 g whole wheat flour

276 g milk

Final Dough Ingredients:

75 g flour

3/4 t. salt

1 t. baking soda

1.5 t. agave nectar or honey

sponge

This bread is almost 100% whole grain, except for a small amount of white starter. It uses whole wheat and rye flour, and a soaker of flax seeds, sesame seeds, bulgur, and oats.

The recipe, along with a bit about what happens when you overproof it, is here. (These loaves are not overproofed, but the first ones I made were.)