Even in the midst of moving, a family’s got to eat. And with the beautiful summer weather we’ve been having in New England (70 degrees F, sunny, low humidity – ah, New England, I’m gonna miss ya), I’ve been cooking an awful lot on the grill, and I finally got around to making grilled pizza. Of course, I did it with whole wheat.

I don’t have the recipe in front of me, but if there’s interest, I’ll add it in the comments sometime later.

I baked quite a bit this weekend, but, though it may seem I did nothing but bake, I really didn't. The nice thing about baking, especially now that I'm using the stretch and fold technique instead of traditional kneading, is that there's actually very little hands-on time required, except for bagels -- I'm sure it would work, but I don't want them to ferment that long before popping them in the fridge. So I still sometimes need to knead.

Saturday morning, we had sourdough whole wheat bagels.

It hasn't been a snowy winter, but (an unnervingly warm first half of January aside) it has been a cold winter. Thankfully, spring has finally arrived. Our New England canopy is finally greenish again, and the temperature has been creeping toward, occasionally even attaining, 70 degrees. Which can only mean one thing.

Time to bake burger buns.

Well,

Yesterday I had to make some sandwich loaves.

I have been sticking with Monkeys' biga vs straight Whole-Wheat buttermilk Bread experiment recipe

I love this recipe. Even when you dont make the biga, it is still delicious! I add some rye flour and a tiny amout of white italian flour to give it a bit of extra help in the softness department, but I think now it doesnt really need it.

Hi, I'm new.  New to bread baking as well.  Actually, I've only made two loaves to date.  It was an awesome feeling.  I've been browsing this site looking for a basic sandwich bread but it seems a little overwhelming.  I don't know anything about oven humidity or fermenting yeasts or about various flours.  Is it possible to make a good sandwich bread without knowing all this?  I want something wheaty and that is large and spongy...

I don't think I've every baked this much in a weekend, and, to be honest, I didn't intend to. All I aimed to do was bake for

• The family that bought two loaves from me at the church fund-raiser service auction in November
• The annual church dinner and talent show
• My family's weekly bread

Er ... ok, I guess I did intend to bake that much. I just didn't realize it.

Here's a video that I put together this weekend on how to shape, slash and bake a sandwich loaf. Nothing too hard, but it gave me a great excuse to play around with iMovie. Fun!

I hope you all enjoy the video. Here's a link. Hopefully, it'll show up as an embedded video soon.