Hamelman's breads

I bought Hamelman's book "Bread" last week on the recommendation of David, Floyd, Howard, and many other TFL members. Of course, it did not disappoint. I wish there were more photos, but as it is the book is full of great tips, recipes, and more. My first attempted recipes were flaxseed bread (pg. 211), since I love both rye and flaxseed,

and Pointe-a-Calliere miche (pg. 165).

The flaxseed dough, which is 60% rye and 40% bread flour, was tougher to work with than the rye breads I've been making from Local Breads. I usually don't add any commercial yeast to my sourdoughs, but decided to follow Hamelman's recipe exactly the first time. I'm glad I did:

And the miche, which is true sourdough, turned out well too. To approximate high extraction whole wheat I used 90% KA 100% whole wheat flour and 10% bread flour. The loaf rose well and had good oven spring (I put water in a roasting pan for steam and sprayed the loaf a couple of times during the first 5 minutes of baking).

Can't wait to try out some more recipes!