Here are some of my recent bakes: First off is Pane di Como from Daniel Leader's "Local Breads". This is basically a simple white loaf leavened with a biga. It's pretty wet and tricky to work with, and came across as a wicked hybrid of a plain country bread and a ciabatta dough. It's really wet according to my bread standards (73%), but I think it turned out alright. It turned into a flat, wet disc during the final proof, but the oven spring was nothing short of impressive. An interesting bread to bake, but I think I prefer Hamelman's country bread to this one.
Leader's Pane di Como
Next is another batch of Suas' NY rye. Thanks again for posting the recipe, Howard; as you said, this is a keeper. Great taste, awesome caraway scent, and a joy to bake.
Suas' NY style rye
The caraway rye is a brilliant companion to gravlaks!
Suas' NY style rye and gravlaks
Lastly, here's my version of Eric and Mark's kalamata olive and cheese loaf. I made this with a pâte fermentée, and added feta cheese to the dough. There's roughly 10% rye flour in the dough.
Kalamata olive and feta cheese loaves
The loaves were really tasty, but I'll cut back a little bit on the salt next time. I only added 1.5% salt to the overall dough recipe, but the olives were pretty salty as well. Great tasting bread, nevertheless. Thanks for the recipe Eric and Mark :-)
Kalamata olive and feta cheese loaf with pasta