This bread is based on the very first bread recipe I ever made.  The original recipe is out of an old Better Homes and Garden bread book published in 1963 (same year I was born).  My memories of that bread (I used to make back when I was in high school) was that it was okay sandwich bread, but that it made really good toast.

So, I pull out that old recipe book and did a little updating.  Instead of AP flour I used bread flour and replaced a cup and a half with KA whole wheat flour.  Instead of having bread come out of the oven five hours from the time I started the dough now spends the night in the refrigerator after the first rise.

It still makes really good toast, but it makes even better sandwich bread.  A nice chewy, but soft, crust and a wonderfully tender crumb that stands up to any sandwich filling I make.

This is out of the oven, rubbed with butter, cooled and ready to slice.

Sliced and ready to eat.  Nobody gets the heel but me.  Bakers perogative

I baked some bread today and thought I'd post a picture.. 

Hi everyone, I know this topic is annoying but I really need help. I'm so frustrated I can't upload any of my pictures! I searched the archives and can't find my specific problem.

I have a Mac, and my camera can take pictures at 640 x 480. I download both the high res size from my camera and the 640 x 480 size. I've gotten two pictures to download...one that I cropped using iPhoto and one that I resized and exported to desktop and uploaded from there. But no other pictures that I have will upload! Even if the res. size is 640 x 480 it says that it exceeds the 800 x 600 size limit.

Then, when I try a different picture under the same circumstances, it will just say it's "uploading..." and will sit there forever and never upload.

Has anyone experienced this problem before? 

Any help appreciated. 

I recently tried a diamond pattern for my miche, and got a very interesting result:

I love the ear, although it is quite a bit larger than I've seen, and none of the other slashes really opened up properly.  Has anyone seen this happen before?  My gues is that I slashed a bit deeper on that side, although I don't recall doing so. I'd like to be able to recreate similar effects, but obviously a bit more controlled.

This dough was 68% hydration, fermented for about 14 hours, and proofed for 3.

Thanks,
Danny - Sour Flour
http://www.sourflour.org

I would like to thank everyone on TFL, especially David (dmsnyder) and Jane (Janedo) for sharing your recipes, techniques and experience about bread baking. 3 months ago, when I decided to learn how to make my own bread, I was doing everything wrong and the results were hard and dense hockey puck bread. I've been making bread everyday, sometimes twice a day, but was not getting good results. I've been gradually improving but not till recently, after I joined TFL, that I was getting the results I was looking for. I still have a lot to learn but without TFL, I would have given up on bread baking. Thank you soo much everyone.

Here's a picture of the Kayser Monge baguette that I made yesterday. I modified the recipe a bit, because I felt like experimenting. The pictures were taken by my "in-house photographer" (husband). :)

This recipe had KA WWF mixed into it and we noticed a sort of raw flour taste/smell in the bread. I had made the same baguette the day before without KA WWF and it  did not have the raw flour taste/smell. Is it normal for the bread to taste and smell like raw flour when whole wheat is added? Maybe its an acquired taste and I'm just not used to it yet??

I've been struggling with my starter because I was fermenting dough for 24 hours in 70F to get some sour but that also strengthened the gluten and always gave an ugly looking tight crumb. Finally I increased the temperature to 73.8F and my baguettes came out with a nice crumb! except that I lost the sour. I think this is the reason sourdough bread is done in stages. Sorry for being a newbie, help is appreciated.

I was playing around refreshing my starter after weeks of neglect, so when it was ready to go back in the fridge I thought I would try Reinhart's Basic Sourdough recipe. It came out delicious, but it took too much time for a weekday bake. I'll do this again on a weekend when I have more time to spare. Sorry, no crumb shot this time.

here is a picture of baguettes from a bakery where I worked.

This batch came out particulalrly nice. Buttertop Honey Whole Wheat

Very soft crumb with a chewy crust. the recipe is available on my website at www.flyfishohio.us

I tried this bread around four times, 2nd time the bread had amazing flavor.. this time it was good, had a good crust but not the color I want. It thought I wasn't baking it enough but the bread just started to get browner and it didn't come out the way in Reinharts photo of it.

I'm using a electric oven, with stone but its a thin one and using steam. their was a good crust on the bread but the color and texture wasn't there.. there are alittle spots on the final dough.. could the dough be too dry?

I'm having trouble getting my breads to look like in the pictures. don't worry about the S shape he does, the dough kept sticking to the pan that I use to slide it on the stone.