This is Rose Levy Beranbaum's Pugliese recipe from her book 'the bread bible'.  I hand mixed this recipe.  I made them once before ' photos are posted on my blog' http://www.thefreshloaf.com/node/11681/pugliese-loaves  and in a little lighter roast.  This time I did a little darker roast...simply because I loved the aroma!  The flavor starts with a great aroma and is delicious, creamy, nutty, buttery with a nice little chew.  Just what you expect from Duram flour!  I made these with a 17 hour biga that was kept cool and unrefrigerated for the ultimate full flavor.  They are made with Duram flour..this recipe is not suited to the semolina pasta grind..it will not work with this recipe.  I triple the recipe and it makes two nice sized loaves.

Sylvia

 P.R. new book 'artisan breads every day' just arrived and I have 3 lbs. of wild rice and plenty of organic dried onions.  So what better reason to bake this bread.  I added a little extra hydration for the dried onions and changed only one ingredient ..the salt I used is Italian sea salt and summer truffle.  The aroma from this bread was intoxicating as was the flavor.  I over proofed the batards but they baked up without deflating.  I froze some extra wild rice so it will be ready for my next batch of maybe some rolls, they would be delicious with Thanksgiving dinner!  The recipe was very easy to make and I retarded the bulk dough for a little more than 24hrs. though it will keep longer.  Recipes like these that are bulk retarded make my wood fired oven baking so much easier.  Timing bread and oven to ready at the same becomes so much easier.  These batards were not baked in the wfo. 

Sylvia

This is from Peter Reinhart' BBA book.  Ciabatta, Poolish Version.

I used 6 oz. half water and whole milk also added 1 TBsp. Olive Oil and KAAP Flour.

I mixed by hand and did stretch and folds and did my shaping different and some adjustments in temp. with my convection oven.  I think I got about the same results with crumb not being as open as bakers here have posted about on TFL.  More liquid can easily be added as the dough at this hydration was easy to work with for a ciabatta dough.  The bread was still very tasty with a nice crust and perfect for sandwiches.  If I remember correctly I got 2 nice large loaves each weighing very close to 18oz.

Sylvia

Getting ready for some Italian hoagies!  This is the recipe from the King Arthur bread recipes  http://kingarthurflour.com site type in scali bread in the recipes search box.  I hand mixed and did stretch and folds.  After my biga or starter they call it 'which can also be made with a 'biga naturale' for a little more chew...it was ready from a long night in my cool bathroom..this morning the starter looked perfect and I cut it up into the room temperature water, mixed it real good to start it dissolving added the olive oil and about a 1/4 cup flour from the pre measured flour.  In a separate bowl I wisked my all the rest of my dry ingredients..If you use the King Arthur Dry Milk powder..which I do..be sure and push it through a sieve..because it does not dissolve easily and can make lumps in your crumb if it's not sifted and mixed in good with the dry ingredients.  Add the dry ingredients to the wet and mix till moist and let it autolyse for about 40-50 minutes then I did 3 stretch and folds about 40-50 min. apart..until I had a good gluten formation.  Pre-shaped them and rested about 5 min. and shaped them into rolls..I had a double batch..let them rise till very puffy..washed them with egg white and water, sprinkled with a few sesame seeds and washed them again.  Baked in a pre heated 450°F convection oven on parchment lined trays for exactyly 20 mins.  No need to steam them.

Crumb shot....these are my favorite italian sandwich rolls.

Sylvia

I was going to make P. Reinhart's Italian loaves when  my husband said we were invited to Monday night football at a friends home and I was asked to bring the bread for the Italian sausage and peppers sandwiches.  So I thought since this batch of dough was already 'without milk' made up for today..I would use it for a little practice run and make it into rolls!  I was very pleased with the crumb and crust...just what I wanted plus some needed practice on shaping hoagies.  Mark from 'Back Home Bakery' has a great video showing how to shape hoagies..they are the pre shape for baguettes!  All mixing was by hand. 

Night Lights!

I just find this photo very relaxing..going into the abyss of the crumb! : ) 

Sylvia

I've seen some lovely variations on E.K. Baguette Monge and it's started my craving.  I used King Arthur All Purpose flour and K.A. Organic White Whole Wheat and formulated it for 69% hydration.  I also did an overnight bulk ferment.  I thought they tasted the best of any baguettes I have made so far...which is not saying much because I've only made baguettes a few times.  They really did have such a nice flavor..I ate half of one while trying to take photos...sweet, creamy, nutty also I think my levain has developed a very nice flavor and it really came through..I will have to do this again...but next time without the overnight bulk.

I shaped these as long as would fit in my oven.  I liked the way the corners jumped up from being on the pre-heated hot stone.

They sang nicely to me!  I need a lot more practice than what I have been getting on my slashes!

The Crumb Shot!

Sylvia 

Today I thought I would fire up the wfo with the usual pizza first.  I made 3 pizza's and then the bread baking.  My pizza dough was from P.R.Book 'American Pie' the dough recipe was for the Napoletana Pizza Dough.  I always just flour dust my wooden paddle and slide my pizza into the oven..today I used half flour and half semolina...the semolina always burns like crazy when it hits the oven floor..indoors on my stones or in my wfo.  I guess it was just convenient all mixed in my little shaker!!  It is getting dumped! 

We love Oatmeal bread so I made 4 small boules of J. Hamelman's recipe from his book 'Bread'.  I also made Susan's Sourdough..Oh it tastes wonderful!  I'am still learning about the heat in my oven and experimenting with the steaming.  I would like to have seen the boule open up more..next time I'll try the oven even hotter and more steam.  I didn't overnight the final proof but it did get a long stay in the frig today along with the Oatmeal loaves.  Getting everything ready 'oven heat and temperature leveled out and loaves proofed' at the same time can be challenging and will take a more baking than I have been doing in the wfoven.

It was a fun day of baking and I have learned to get my fire going with only a few minutes of smoke.  I feel very proud of being able to light a fire correctly!

See the black spot beside the pizza...that's the semolina and flour mixture.  I don't recommend using semolina flour on your paddle because it just burns!  It will stick to the stone and not to the pizza if a little does you can just wipe it off.  Hot coals will clean up anything burned on the floor..self cleaning oven!

Topped with San Marzano Tomatoes , dried oregano, fresh garlic, EVOO, Fresh Mozzarella, home grown basil..that's it!

Wait a minute I'm taking a crumb shot!

See those tiny little black specks...that's the semolina that was mixed with the flour on the wooden paddle.  Not recommended!

Oatmeal boules and in the center Susan's Sourdough boule...the glow on the wall is not from heat..it's a reflection from the camera shooting in the black of night with a flash.

J.Hamelman's Oatmeal bread WFOven baked

Susan's Sourdough WFOven Baked.  I would like to see it bloom open more on the top.  

The flavor is very good!

Sylvia 

This is a delicious tasting bread, even with all my mess up's making it...I forgot to put in my levain....it was sitting under my arm and I kept ignoring it..until all was mixed.  Then I added it .....  Yikes!  Well, it seemed to be okay.  I could have just started over with a fresh batch of ingredients.  I will have to lower my oven temperature..it came out a little dark and about 5 or 10 minutes longer in a lower temperature oven..I Think..might have been better...Anyway, Im going to blame it all on the ill feeling I have been having all day since we ate out last night!!  We won't be going back to that resturant!  The best thing and only thing I have had all day is the cantelope and a slice of this still slightly warm bread.  I love the oatmeal in this formula and I used KA organic white wheat.  The levain definately adds a lovely tone!  I can just imagine how good this bread will be next time around!  :) 

Sylvia

I finally got around to making some of my favorite bread, oatmeal.  I tweaked J.H. Oatmeal bread formula by using KA Organic Whole White Wheat and KA Baker's Special Dry Milk/water instead of regular milk.  The loaves turned out delicious and tender with a lovely flavor.  I will definately be making this bread again and again! 

Sylvia

I hope everyone had a relaxing and fun Labor Day weekend!  I had just picked up some fresh peaches, raspberries and blueberries so I decided to make a favorite deep dish rustic pie of mine with all three fruits for after the bar b que.  This was one loaded pie 4 large peaches a cup each of raspberries and blueberries, this combination of fruits makes the most delicious pie.  Not overly sweet and a half butter half crisco very tender crust.  My husband ate 2 large slices.  His comment was 'Ohhh the flavor'.

Sylvia