I got my copy of the BBA about two weeks ago, and it's been really great, I read through it in just two days and have started trying out various recipes and techniques, Here are some pics of the results, I have been very very happy with them all so far, and below are actually shots of my first attempts at each recipe :)

- Here is a Boule and a Tabatiere made with the Pain de Campagne recipe

- Here is an Epi and Fougasse with the same recipe (Same dough too actually)

- Here is the crumb from the Epi, it was crispy and delicious

- and a crumb shot of the Tabatiere, it was soft and very springy, the crust was excellent

- and finally some Pain a l'Ancienne from last week, it was excellent though my oven was being a little wonky at the time, so it's not as good as it could have been, (And will be next week ;) )

 
Walnut-Raisin Bread

Walnut-Raisin Crumb with butter

I started this loaf after seeing Susan from San Diego's bread at the SD meeting last weekend. The images were so delicious looking I knew my wife would love it. I don't make a lot of breads with things added inside but I could almost smell this one. I might of proofed this a little longer for a more open crumb but it chews great and tastes wonderful.

Who ever said "It is not you for which he wags his tail but for your bread" was right on. My wife's constant companion jumped up and voted with his teeth that he liked this batch, just as I was taking the picture. What a great dog!

Here is my adaptation of Susan from SD's recipe.

Walnut Raisin Bread

 500g flour (in this one I put about a half-cup of WW, the rest is Harvest King), 350g water, ~100g starter, ¼ tsp IDY10g salt 2 T sugar or honey,(and I added about 1-cup of very lightly toasted chopped walnuts and 1 cup of raisins.  (I soaked them for a few minutes in hot water) Mix, rest 5-10 minutes, machine knead/mix to windowpane, rest 10 minutes, a couple folds, fold (here's where I added the walnuts and raisins), pre-shape and  ferment  in an oiled bowl for 1.5 Hours.  Turn out onto parchment, cover and proof for 30 minutes. Slash, then lower into the hot Le Cloche at 470F, cover, lower heat to 450F, bake for 15 minutes, remove top and, bake until dark brown and internal temp is 200F. For me that was 30 minutes plus and additional  8 minutes at 400F.  I'm using Reinhart's suggestion to refresh my starter:  1:3:4 (for me 15g:38g:60g), and that has made a difference.
I only used 1/4 tsp IDY because my starter is strong. You may give that consideration but it was perfect for me.

The bread did not have great vertical oven spring but the crumb seems to be nice and open.

I used the artisan bread in five minutes a day basic boule recipe for this boule.

I used the artisan bread in five minutes a day simple crusty bread recipe for this boule.

Boule, close up shot (Basic boule recipe from www.artisanbreadinfive.com, but used 1/2 KA whole wheat flour + 1/2 unbleached AP flour)

Boule (Basic boule recipe from www.artisanbreadinfive.com, but used 1/2 KA whole wheat flour + 1/2 unbleached AP flour)

This is a picture of some really big ( for me at least) 5  pound miches that I baked for my Boy Scout troop's dinner, these were 10%
whole wheat, 90% bread flour,made with 'Mikey's NJ' starter, and a big hit at the dinner.

Not the best photography, but you can see how pretty these were

Hey Loafians,

This is the next video in the long awaited and eagerly anticipated series (OK, maybe not). It's on shaping dough, and I hope you enjoy it.

-Mark

http://youtube.com/watch?v=7MVHDdDtuRc