this bread is called pane di prato (I think, I made it a long time ago). it's saltless bread that is apparently traditionally tuscan. The book I used said that when the venetians ruled the salt monopoly, the tuscans made bread without salt as to not give into the monopoly. it's an acquired taste in my opinion... but it was still good.
the next one is the anis bouabsa baguettes that I made. sorry for the blurry picture, but I think you can still tell how open the crumb was. due to bad scoring on my part, they had a funny shape, they looked like weights.
this is floyd's cream cheese blueberry braid, but I used pears and almonds:
I purchased some rye flour recently, and started trying things out with it. it's quickly becoming one of my favorite flours to use.
this one is eric's favorite rye. you can't tell it from the picture, but it had a REALLY nice, medium, fluffy crumb, and really good oven spring. it was just a resounding success, and one of my family's favorites.
with the left over starter from that bread, I made some marbled rye bread. I had maybe 1/2 c. left, so it wasn't sour. this bread amazed me. It looked kind of wierd on the outside (I need to practice my scoring :( ) but it was great in every other department. I was surprised, because I didn't use a recipe... just kind of improvised, and I think the crumb was that open because I left the starter in the fridge for about 3 or 4 days after I made the last rye bread.
last, but definitely not least:
I made Italian bread, using Floyd's recipe, but I added some rye flour to it (and the preferment was also 50% rye). It was simply delicious, even better then the regular italian bread. I also think that this is the best looking bread I've made yet. one of my personal favorites.
on that note, I would like to thank you, TFL, for all of your help, recipes, advise, and discussion! :)