World Bread Day, 10.16.12
Hello everyone, and Happy 'World Bread Day'!
Here are some breads baked over the last while, lovely flavors from different countries :^)
For Canada (Victoria BC and Manotic, Ontario),
Cliff Leir’s 50% Whole Wheat (with thanks to MC-Farine for her post), baked with Watson’s Mill Flour,
a lovely flour kindly sent to me by Franko (his post on Watson's Mill is here):
For the United States (San Francisco, CA), SFBI Miche, a formula posted by dmsnyder - thanks so much, David!:
For the United States and Sweden, two breads presented at WheatStalk 2012 (Chicago, IL):
Richard Miscovich's 100% Sprouted Whole Wheat Solveig Tofte's Vort Limpa Rye (Orange, Anise, Fennel)
For France, Roasted Garlic Fougasse, from Jeffrey Hamelman’s book Bread, and MC-Farine’s Pain de l’Abbaye Saint-Wandrille:
For Germany, a variation of Jeffrey Hamelman’s 80% Rye with a Rye-Flour Soaker (honey, walnuts, spice):
For Russia, Andrew Whitley’s Borodinsky (from his book, Bread Matters), flavored with beautiful coriander:
There was a world of great flavor with these breads - very happy to remember how good these breads tasted,
for World Bread Day :^)
Happy baking everyone!