My first attempts at boules weren't so grand and glorious.  I had several flat, dense loaves that I was too ashamed to take pictures of.  Things have progressed but I am just a newbie.  My friend called me a bread nerd, I felt kind of excited about that.  Maybe I can truly be a bread nerd someday.  I made a pretty good loaf this morning, but now I want to do something a little more daring...like add more ingredients.

  This was a little better than my earlier attempts.  LIke I said, I was too ashamed to take photos of them.  I did eat them, though, and my family dutifully chewed their way through them, with some hot soup to help soften them up a bit.

  This was my first loaf that resembled a boule.  Unfortunately I forgot to add salt, so it was pretty terrible.

  This was another one, it came out better but I had major problems with slashing the dough.

  I was really excited and proud of how this loaf came out, but I must confess, I forgot to add the salt till the last moment and it, uh, didn't get distributed very well.

  This was one I baked 3 days ago.  Just a sourdough boule with some whole wheat flour.  I couldn't get the poppy seeds to stick very well, I had used too much flour.  I didn't slash deep enough & I couldv'e baked it a bit longer.

  Today's bread, another sourdough 7-grain boule

I've had a great time reading, experimenting, eating and sharing my newfound bread obsession with my bemused family and entertained friends.  It is difficult for some of them to understand why I want to take photos of my bread.  I know, however, that you, my bread heroes, will understand.

Well I've been on TFL for a while, posting a few comments, asking questions, answering the very few I might know something about, but mostly I've just been enjoying all the pictures of great bread craftsmanship. So I thought it was time I learned to post images myself.... just in case I feel something fantastic pops out of the oven.

I'm posting these loaves just because they were handy/recent. They came out very tasty. I usually make a multi-grain dough, always keeping a starter/biga in the fridge. The mix is about 1/3 Bread flour, the other 2/3 is  whole wheat, Barley and Rye. I only use general measurements till the dough looks good to me.

The only ingredients other than water are a bit of honey, some salt and yeast.

 I'm a longtime baker but  one interesting factor I recently changed was lowering the temp in my oven from 495 degs  down to 425. I feel that the higher temp makes a very hard crust very quickly and somehow impinges some of my oven spring.  Whatever the reason, the crust on these loaves was crunchy enough but not rock hard and extra tasty.

Well the image posting process seems okay, not difficult. Let me know if this doesn't look right or if something could be better.

Thanks for all the helpful information and learning opportunities. 

Maurdel

I'm posting this recipe for discussion as we have been talking about it on the Glezer firm starter thread.  I have made this bread often with variations because I did not have the high-extraction flour yet.  I recently purchased the Golden Buffalo flour from Heartland Mill in Kansas and it was superb.  I didn’t take photos of those so will next time I make it.