Your breads are awesome..  It seems everytime I turn around Im seeing someones awesome breads they did this weekend.  Yours are no exception.  Really great looking breads.

Wonderful shapes, wonderful crumbs...Just lovely..

Well done. Have a great day.

TT

Bagels they are.   They got done boiling and baking a couple minutes ago, and I'm done for the night.

Just a loaf in the fridge left to bake after work Monday night.

Dont you just love looking at a nice weekends bake on your counter, when its all done.  How lovely it is.

TT

I'm happy I'm finished for the night and I could look at that bread for a couple more hours but I had to put it in the freezer finally. I'll have to look in my blog to see them now.

Hope the bagels came out great and that we get to see photos. Have a good night.                      weavershouse

Have you tasted your pagnottas at all? Do you love the taste of the crumb? You are such a talented baker!

Those are beautiful, weavershouse, and your swirl looks perfect--no chasm between filling and bread, not an easy thing to do! The Pagnottas--do you use a mixer, I think you don't? Any tips for hand-ling the wet doughs? (Fr John would be happy to find his home still tumbling full of fresh baked bread even in the 21st century.)

Thanks for the nice comments.
I don't use a mixer but didn't find the dough too wet to handle or difficult but you know how that is...we can all make the same dough and end up with different things going on. I didn't try to make it wetter and maybe that's why I don't have the large holes in the crumb that some others have but it was fine with me. For the Pagnotta I mixed it all, let it set about 30 min., gave it a couple of stretch and folds and put it in the fridge overnight. In the morning I took it out of fridge, let it sit a couple of hours, gave it another stretch and fold to see how things felt, divided into 3, let it rest 20 min., shaped and let rise. It was fun to try different things with the 3 doughs. The one baked in my Le Creuset had a crisper crust but otherwise tasted the same with almost the same crumb. 

The raisin bread might have had a little too long rise time waiting for the other breads to get out of the oven. I don't do anything worth mentioning to get a tight roll. I do roll from the shorter end of the rectangle but can't see that that would make a difference. I just sprinkled on a cinnamon/sugar mix I just guessed at and tossed on raisins. Wish I could be more help here.
As far as taste I loved the raisin bread, probably because it's sweet :)) Then I liked the semolina, expecially toasted. The pagnotta was tasty but I'm going to bake it again soon with a different mix of flours. For the total of 850g of flour I used unbleached white for all but 50g which was a rye blend. I was really happy with the rise of my sourdough starter.
Thanks again.                      weavershouse

Hi weavershouse,

Nice bread. Now, if only I could make those recipes look like that...

Bill

And welcome back.                                                  weavershouse