I did bake four loaves of SD sandwich bread today but those were boring pictures.  The fun time was playing with my 7-year-old son.  We built this Halloween spooky scene using saltine crackers, Triscuits, chocolate fingers, Oreo balls, candy bones and corn, pretzels, marshmallows, chocolate wafers, black licorice, and of course royal icing.

Here are two no knead loaves baked in an oblong cloche. Both were made using the same reipe, using 1/4 Cup of sourdough starter in lieu of 1/4 t of instant yeast. The difference is in the fermentation time (12 hours for the first and 16 hours for the second), and the resultant "explosion" of the crust with the second loaf. Has anyone else seen this type of reaction when Iusing sourdough starter? I do not get this reaction when using commercial yeast and varying the fermentation time as earlier described. The flavor is magnificent, by the way.

Yesterday's loaf with 12 hour fermentation.

Here is today's loaf with 16 hour fermentation. It's too hot to cut into, but I'm sure the crumb is very open.

Check out the shine inside of the split. Is this the sugars carmelizing when the lid was removed? The crumb in yesterday's loaf had a sheen to it in the air holes.

I would like to insert some photos in some of my posts here but don't know how. I clicked on the little tree picture but I can't seem to go anywhere with it.

Any help would be greatly appreciated.

I just pulled this out of the oven tonight.  This is a loaf of "ordinary" french bread using the King Arthur Flour recipe for French Style Country Bread.  I was trying for a loaf of "sweet french bread" for my wife to use about half of in an egg casserole for a family brunch this weekend.  We get to eat the other half. :^)

and

This was baked in a La Cloche baker, only partially pre-heated, and then left covered for 20 minutes with the oven at 475F, then uncovered for about 15 more minutes at 450F.  I gave it a couple more minutes just to color up more because it was even more pale than it finished.  And the best part for me...  This loaf sang to me for nearly 10 minutes!  This is my first experience with this, and what music it was.  Way exciting.  I'll never get to sleep tonight now.

OldWoodenSpoon

I never posted a pic of my rye here so i just thought to add it.

O no!  Playing in the garden, I learned from the music across the courtyard it was my neighbor Istvan's birthday!  What to do to wish him the best...?  Bread, because I can't make much else!  But something special, so it wouldn't be just another loaf - a secret ingredient absolutely nobody could guess but everybody seemed to like...

Vanilla! Since I love the couronne shape and Istvan's got a lot of mouths to share with, I tried a big loaf and kneaded up this:

Aaaahhh! Mostly, I thought I would upload this because I found what I ended up with hilarious!  But happy birthday, neighbor... 

These popular little garlic knots were made from some of my frozen pizza dough.  Topped with EVVO, Italian parsley, I had in the freezer; minced fresh garlic and romano cheese. 

Sylvia 

what do you do when you want somthing salty but also want something sweet

but who was it that wanted somthing in the first place?

I got this recipe off of TFL, I think it is zolablue's.  Made with mashed potatoes and used the potato water.

OMIGOD these are good!!!!

Just out of the oven and waiting for the icing.

Iced with a vanilla cream cheese icing and sprinkled with extra cinnamon chips.  Melt in the mouth tender and heaven on a plate.

One of these and your favorite hot drink in the morning makes a wonderful breakfast.