This is our May long weekend.  While most people are busy planting their garden I am busy in the kitchen.  I borrowed the ideas from some TFL members to make fun shape breads; JMonkey's sourdough WW English muffins, and two loaves of my own creation: SD sesame sandwich bread. 

Here are some recent photos I took! (new member, more details here: http://www.thefreshloaf.com/node/12079/new-canadian-member )

Walnut Bread, White, Sticky Buns, Milk White, Maple Pecan Rye

This loaf sprang right off the back of the baking stone.

Didn't some one already suggest a forum for "Dumb Bread Tricks?"

Happy baking!

David

I was scheduled to go to the dentist yesterday for some work, so I baked these in the morning before I left so I could take them. I have turned a few of the Dentist's staff into bread bakers, and they look forward to me coming by because I always bring them something. The Dentist is alergic to peanuts and some other nuts, so I made a loaf (the football shaped one) with 2T of mixed Italian herbs for him (he had to fight the girls to get a piece. LOL) The long loaf had flax seed, chopped walnuts, sunflower seeds and golden raisins in it. The top of each loaf is sprayed with water and I sprinkle 10-grain cereal on the loaf just befor putting it in the cloche. By the time my procedure was done, there was about two inches of each loaf left. Wow, those ladies sure can eat. Of course, it came out of the oven at 8 a.m., and I was in the office before my 10:00 appointment, so it was still a little warm in teh center.

This is the basic no-knead recipe that was proofed for 11 hours and was baked in a pre-heated cloche for 30 minutes covered at 450F, and 10 minutes uncovered. I do not like a dark crust, so I just watch the uncovered bread until it turns a golden brown.

Third weekend of baking.  This is the Poilan-Style Miche from BBA.  Will post pics of crumb once we cut into this tonight!!  My three week old sourdough starter is superactive and raised this in record time!

First attempt

I thought it about time I started reciprocating with photos after all the awesome shots I've been viewing from you all since I joined The Feash Loaf three weeks ago.

I've been concentrating on getting my sourdough starter up and running and baking ciabatta loaves which my family have benn devouring ravenously.  But there has been a complaint from one of my daughters that she has no sandwich loaf with which to make her lunch.  So here is my first attempt at a plain white SL (two loaves: a Boule and some kind of regular loaf too )

I might take another pic of my ciabattas later and post them below.

Paul.

These two loaves of cottage cheese dill bread were the ones I talked about in the other thread.  They seem to turn out all right. 

After a month my sourdough starter is finally developing the flavor I believe it should have.  That, coupled with half a dozen adjustments in the recipe I started with and the unprecedented generosity of those on this site who have helped me solve more than one problem, has rewarded me with twins.  I am thrilled.  Having two one pound loaves means I can enjoy this a day or two longer.

Great crumb, nice tooth, great flavor.  Now, can I do it again?

Made these today.  100% whole wheat; rose for total 7 hours and baked at 350 for 45 minutes (small one) and 1 hour (large one).  Internal temperature was 190F.