The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What's your last loaves of 2010?

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foodslut's picture
foodslut

What's your last loaves of 2010?

Just sharing my final bake of the year, and hoping others will do the same.


Olive cheese (green olives stuffed with garlic, chopped, with old provolone):




and some 50% whole wheat multigrain baguettes



Have a happy new year all!

Norman's picture
Norman

See the pictures.

clawhammer's picture
clawhammer


 


I tried out Shiao-Ping's recipe for 100% whole wheat Pain a L'ancienne using a sourdough starter. 


It turned out great. I'm more excited about it than the first croissants I made for Christmas, a week earlier. I think my body can handle more Pain a L'ancienne than delicious butter filled croissants. 


The flavor of the whole wheat was quite mild, very soft crumb with a good crust.


Happy New Year!

Postal Grunt's picture
Postal Grunt

The first was a country loaf from "Bread". That was spurred by FloydM's Rustic Loaf recipe.



Then a Pain au Levain



and a sourdough walnut and raisin.



Yeast is in the air everywhere.

OldWoodenSpoon's picture
OldWoodenSpoon

And it's "Goodbye, 2010".  Great finish, foodslut!  Those are some very nice loaves.  I especially like the multi-grain baguettes. 


Here's my finale:



See my blog post on this bread here.

clazar123's picture
clazar123

I have been baking all kinds of white flour based goodies and enriched breads and my system was begging for something more substantial to digest. I needed something whole wheat! My last bake was whole wheat pitas to eat with hummus on New Year's Eve,WW sandwich thins and 2 long baguettes of French (I had 1 ziploc of a mise en place mix I had put in a ziploc for my massive Christmas bake).


Now what will be my first bake of the year?

jim_kk5rz's picture
jim_kk5rz

Pizza!


 


 


AnnaInMD's picture
AnnaInMD

later grilled with a bit of olive oil and garlic to sop up New Year's eve chili while enjoying a lovely glass of Merlot.


 

hanseata's picture
hanseata

after the poopy seed stollen and the lebkuchen were eaten, some other sweet, comforting treat had to help us through the blizzard.


Happy New Year,


Karin

alabubba's picture
alabubba

No photos, but I baked Baguettes for a new years party. Sliced thin and toasted they were fabulous!


Happy 2011 to all


allan.

tryanything1nce's picture
tryanything1nce

Artisan Bread


This is one of my new favorite breads to make.  I love the hard crust on the outside and the soft flavorful inside.  It's just bread with no nuts, flax, fruits or seeds.

Windischgirl's picture
Windischgirl

Two recipes from Jeff Hamelman's book.  The Oatmeal Bread--yeasted--worked well, but the Pain au Levain was a stubborn riser (it's chilly in Philly!) and we had a party to attend.  So it's retarding in the fridge and I'm hoping for the best in this new year.


Windi


 

RikkiMama's picture
RikkiMama

but didn't bake my two loaves of SFBI Miche until New Year's Day (3 day process).  Gave one loaf to my baking buddy who is recovering from a cold.  We enjoyed the other loaf with spaghetti for New Year's Day dinner.


BLHNYC's picture
BLHNYC

Great question!


Here are my final loaves:


Panettone


Reinhart's Transitional Multigrain Sandwich Bread


Reinhart's Soft Cheese Bread


Mini Oven's picture
Mini Oven

Rye in my favorite ratio recipe with a little wheat bread flour.  Kamut berries (soaked) green pumpkin seeds (soaked) roasted sesame & sunflour seeds, chia seeds, bread spices and walnut rye altus:


Chia rye seeds


Happy New Year Everyone!

hanseata's picture
hanseata

Mini, that looks awesome! Would you share the recipe?


Happy New Year,


Karin

ananda's picture
ananda

Rye fantastic mini, no wonder there's little left!


Best wishes


Andy

breadsong's picture
breadsong

Mini, that bread looks fabulous. What a combination and distribution of goodies in the crumb!  from breadsong

AnnaInMD's picture
AnnaInMD

Yes, yes, recipe please :)

Mini Oven's picture
Mini Oven

:)  Thanks for the complements guys!  Got the Kamut and green seeds soaking already.

PMcCool's picture
PMcCool

While at my daughter's house in Colorado, breads from the last week of 2010 included:


Cinnamon Rolls (from Reinhart's Bread Baker's Apprentice)


Sweet Vanilla Challah (from Hensperger's The Bread Bible)


Cranberry Orange Scones (found on-line)


French bread (just winged it)


Orange Cinnamon-Swirl Bread (also from Hensperger's The Bread Bible)


New York Deli Rye Bread (also from Reinhart's Bread Baker's Apprentice)


Then there was the stuffed French toast, using the challah.  Yum!  We never did quite get around to making the biscuits and sausage gravy. 


Good times, good memories and good food.  A perfect wrap-up for the holidays.


Paul

breadsong's picture
breadsong

Hello and Happy New Year!
I tried three formulas from Bread by Mr. Hamelman, for the end of 2010.
This was a relaxing, enjoyable time in the kitchen, time I was grateful for as the year drew to a close.  - from breadsong

Roasted Garlic Levain


Sourdough Rye With Walnuts



Pain au Levain with Whole-Wheat Flour


 


 

JitkaB's picture
JitkaB

I think I will have to attempt some of them...


My last loaf of 2010 was Pain au Levain




Happy baking in 2011!



Jitka


 


 

GSnyde's picture
GSnyde

My last bread of 2010 was San Francisco Country Sourdough, seeded baguettes and a batard.


IMG_1938


It was good.


Glenn

K.C.'s picture
K.C.

WW Blueberry, Macadamia, Coconut for breakfast and a Sourdough loaf for sandwiches.



ehanner's picture
ehanner

My last bake for the year was a Hamelman Pain au Levain with extra rye. Baked boldly then cubed for a classic cheese fondue on New Years day. The family enjoyed this wonderful dipping of hearty bread in a trio of soft cheeses as the cold winter wind blew hard outside. A simple and reliable recipe that is just what I needed following a long Holiday season.


Last year I promised myself as a sort of resolution, to learn how to bake rye breads. After a year of increased attention to rye, I'm better but not comfortable yet in the various combination's of ingredients and baking methods. Therefore, I renew my intention to further my skills in using what is in my mind the most delicious and flavorful grain I have used. More rye breads for 2011 !!! Happy New Year!


Eric

jyslouey's picture
jyslouey

I was so happy with the outcome I spent NYD making a second batch.



I decided to make another loaf the next day and used the same dough to make some buns with apple, raisin & cinnamon filling.



This is the fist time that I'm am totatally happy with what I've made.  Very encouraging for me!!


Happy New Year to all the members on TFL.


Judy

Frequent Flyer's picture
Frequent Flyer

No crumb shot as they were made as gifts


KYHeirloomer's picture
KYHeirloomer

Looking at some of those makes my last of the year projects look pedestrian at best.


Made a potato pullman loaf, one of our two basic sandwich breads,  and a batch of Bavarian-style pretzels, using Eric Kastel's recipe and technique.