This is a 50% Wholewheat Loaf, Which involves a BIGA (Preferment/sponge) around 30% of total Flour Weight.

I love the final taste of the bread, it was the best sandwich loaf i ever made so far! Soft, Airy, Light, Tastey, and Nutritious.

"Hey don't mind the background, my appartment is not bright enough"

My wife said: i could snack on toasted slices of this bread all day.

Mebake

Today I fired up my wfo oven to make pizza and this morning I made the recipe for my 'Sandwich Buns'.  I needed hot dog buns for Mondays cookout and since the wfo was hot I retarded the shaped hot dog buns in the refrigerator until tonight when the oven had reached a temperature of apx. 400F and falling.  I removed them for about one hour to finish proofing and placed them into the wfo for 20 minutes to bake.  I wanted to get them into the oven right away because they had proofed a little more than I wanted, so as I brushed them with an egg yolk glaze and asked my husband to sprinkle on the seeds..I think he actually enjoyed it and I enjoyed watching him enjoying it ;)  I will post a crumb shot later. 

                                                     Beginning to brown

                                                   20 minutes baked

                                                         Added crumb photo   

                                                      Ready for tomorrows hot dogs...I haven't had a hot in ages and looking forward to toasting these on the grill!

             Sylvia

Croissants made with 100% wild yeast (captured in Paris).  5 rises over 2 days and enough folding and turning to create 55 layers of butter and dough in the final croissant.  Tasty too.

My husband is a master at pasta making. He retired on May 14th 2010 and we have been indulging pretty often since then. I made the sauce and the bread...my starters survived my 3 months away on my bicycle ride across the US. He made the lovely pasta you see below. It is 1/2 semolina and 1/2 reg old AP. It is delicious...