A new camera came into my usage recently.  There is not much of a point to this post, but here are some photos of red wheat berries in a simple glass bowl.   :)

Cheers!

I had a taste for cinnamon bread, and I had just finished a two-day feeding of my starter. So I just improvised a little from the standard no-knead formula and came up with this handsome fellow. The smell was magnificent as it was baking, and this loaf had an 18 hour fermentation.

Baked in my oblong cloche

11 oz. All purpose flour

5 oz. Stone ground whole wheat flour
1/2 C Cinnamon chips (you can add up to another 1/2C, but no less)
1-1/2 t Kosher salt
1/2 C Sourdough starter (vibrant)
14 oz. Purified water at room temperature

Blend starter with water until all you have is milky colored water, then mix everything together as you normally would. Allow to ferment on the counter for 12-18 hours before shaping.

No-knead directions for beginners avsailable on my website at http://flyfishohio.us/NoKneadBread.htm

I love to try new and unusual flour when I bake and here is one of my loaves using Doves Einkorn Flour, I was really impressed with the quality of the flour, lovely to make bread.

http://countrywoodsmoke.wordpress.com/2012/01/19/the-best-bread-give-this-a-go/

cheers

Marcus 

Today I baked a 50% rye boule with 75% hydration. I think I shaped and scored it well, but for some reason it seems to have lifted off the stone during the bake, creating kind of a weird rounded shape to the bottom. Here's what I mean:

Here's what the top looks like:

Can anyone offer any insight as to why this happens to my boules? Any and all advice is greatly appreciated. Thanks in advance!

Hi Gang,

I'm nuts for starters lately...I got 3 going!   Today we made a covered pizza with my first starter I started, I have 2 more on the ready!   I'm NUTS for the starters.  Tomorrow I'm making Chad Robertson's French Country Bread,  levain is rising as we type, but for now if you have time, please check out the wife's blog, she posted nice pics of the covered pizza!!!  you gotta try one

  http://jewelsinnaples.blogspot.com/2012/01/tonite-on-menupizzacome-oooona-cold.html

Cya,

Frank

I made my first loaf of Prosciutto Bread.  Recipe I had I changed.  I decided not to use eggs, also added, rendered pork fat to the recipe, used Romano cheese, instead of Parm, and I minced my meat instead of chunks which I preferred.  I also used grated instead of chunks for the cheese.  Am surprised it came out great in my opinion.  Scoring and Shaping could have been better but I'm trying.  First time trying to post photos so hope I did ok.  I did format them to 800 pixels.  Maybe should have sized them smaller.  The last picture was toasted with butter.  Tasted yummy!

 

. 

I made this bread today and I really like it, the crumb is nice and soft, but it has a good texture and I think it will be great for sandwiches.

This is how I made it, first the ferment:

Well, I tried making baguettes with 80% hydration and got a soft and chewy crumb, but without large holes. It was still quite airy, but not what I was after. Searching around for the cause of said lack of holes and discovered this site. Quite impressive, I think I'll have to continue vistiting now.

As a way of introduction, and of saying thanks for the site, here's a photo of my baguettes.

Hello everyone!

I very recently had the urge to make a homemade bread, found a basic french bread recipe, and have not been able to think about anything else for an extended period of time without the thought of (I have to start a poolish) since. And here are some of my results...

First try Herbs De Provence...

Second Castelvetrano Olive...

Third French Onion...

Fourth Asiago...

And most recent Kalamata Olive

Next on the list is to figure out and my favorite, sourdough.