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This is my first bake for 2016 and it is my most outrageous bake to date!

My misadventure in shaping my dough which was based on Hamelman's Vermont Sourdough with increased whole grain turned out looking like a bit of Ken Forkish's style. Not complaining.

Adapted from Hamelman's Vermont Sourdough with increased whole grain. Subbed the rye with freshly ground whole wheat. Instead of mixing with the mixer, I mixed by hand and gave the dough 3 additional folds that the recipe called for during bulk fermentation. I also added a cold bulk fermentation after the 3 folds, for about 4 hours, pre-shaped and benched and and final proofed for 1 hour after shaping.

This was first experiment with Golden Buffalo flour from Heartland Mills. My first time ever using a whole wheat flour.

I made the basic boule from Artisan Bread in Five Minutes a Day (François & Hertzberg) since I have made it a lot with good old all purpose King Arthur flour and I wanted a good comparison for the outcome.

It turned out pretty tasty! 

Hello,

As I found a website which describes about different varieties of bread I am interested to explain about how to cook a bread halwa. I loves traveling very much and I am working for a car rental service. We can't live without food. When traveling the most important thing is food. Breads are easily available and made of wheat .Breads can be stored for several days in cool and here some exotic bread recipes. Here is a simple recipie of how to make Bread Halwa:

These days my bloggin' is even more sporadical than my bakin'.  I seem to bake once or so every month these days.  I've made no great breakthroughs.  It's still usually good bread, but not blogworthy.

I have been trying some things from the Della Fattoria book.  And I got one of those fancy proofing boxes for Hannukah, and have been using it.

But the best news is the old news...San Francisco Country Sourdough still makes me (and my number one bread fan) very happy.

Here's some crumb:

This bread is the result of a coworker giving me a chunk of Asiago cheese and asking if I could make bread with it. A friends home brewed ale sounded like it would round out the flavors. It also has some agave syrup, and a little fresh ground pepper. 40% of the flour was in a sourdough preferment and 25% was sprouted multigrain along with AP and just a little WWW. It came out to 72% hydration with beer and water.

Even my French neighbor is impressed.  Thank you TX Farmer! 

 This is last week's effort. 

I've been baking TXFarmer's 36 hours+ baguettes nearly every weekend because I thought it would be instructive (and good to eat!).  I clearly need to work on my slashing skills but I'm thrilled at the bread I'm getting. Today's was the best yet, super crisp crust and the crumb is fantastic. 

I decided to try the technique in Chad Robertson's Tartine Book No. 3, so I spent several days developing a starter based on his technique rather than using the usual starter that I maintain. So when my levain was ready, I mixed the dough for white-wheat blend.. The consistency seemed very loose, but since I had not made this before, I just decided to continue with the steps. Then this morning, after I had already put the dough in rising baskets, with a lot of difficulty since the dough was so loose, I re-read the recipe.