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Hello, I made a big batch of Sourdough with Liquid Levain from Advanced Bread and Pastry, adding about 23% dried cranberries and homemade candied organic orange peel. I had tried to make a similar bread earlier this month, and wanted to try again, to give as gifts - thought friends and family might like this bread for making turkey sandwiches next Sunday! Will be freezing these in the meantime.
Here are the pictures, first, the dough (about 4750 g after the fruits were added), and then the bake,
2 x 1000g, 5 x 350g, and 4 x 250g):

since we're having a lovely cold winter here in florida in spite of la ninia i've started baking again. i've just got done with my second baguette and the thirds in the fridge-- the first one stuck to the pan i was using to shift it into the oven but it was still tasty. this last one stuck to the couche because i'm trying to be a bit more conservative with adding flour since i think my loaves have been too dusty.

Stumbled across this link today and thought you guys might enjoy it:

Let It Dough! <-- Creation according to Dough

Admit it...you're all going to be playing a bit the next time you're in the kitchen, aren't you ;)

Not a lot to report this weekend.  The highlight was the Saturday morning bread handoff from David.  We adopted a dozen or so wayward loaves from his SFBI adventure: a baguette, an Italian bread in baguette shape (Stirato?), an olive bread, a raisin walnut bread, a couronne, several airy decorative loaves, and--best of all--a miche.  Here's the haul, minus the five loaves already in the freezer.

For the family dinner tonight at my daughters home.  I was asked to bring cupcakes..red velvet cupcakes.  I've never made a red velvet cake so I decided this morning to add a Yule Log, this is a first also, as you can probably tell a lot of last minute baking on my part.  It has been a very busy week.  My family 'not including myself and husband' are leaving to spend Christmas in Hawaii in a few days.  So we planned some holiday celebration early.  They are very much into red velvet cake lately...I didn't want to make cupcakes so make cakes.

Hi all,

If you've been following this series of posts, you might be wondering, "what happened to week 11?" Well, last Saturday my mother in law invited us over for a Chrismas cookie baking day.  I was distressed at the notion of missing my regular baguette bake, and foolishly decided to mix the dough at home, then bring the dough with me and bake it at my in-laws.  Long story short, it did not go well.  Moving on.

this is (finally) the recipe that appeared in the Honolulu Advertiser sometime in the early 70's

for sure it's nothing that is sold in the stores as "Hawaiian Sweet Bread"

I had tried again baking these two weeks (I'm a weekend baker). My first goal is to bake a very good baguette like what I saw in the bread books and in France.

Failed sourdough baguette

Last week, I used Carl's starter and the no-knead bread recipe, but tried the baguette shaping. The later didn't go well as you can see below.

The recipe is similar to this one in breadtopia but use longer fermentation in the fridge (37 hrs), followed by 11-hr fermentation at room temperature.

Testing for a little personal satisfaction!  Today I baked a single large loaf of my usual - 100% levain Country Boule...I use my variation of a recipe from Northwest Sourdough,  for a 100% hydration starter, sourdough country bread.  It was proofed in the frig from 4pm until 9am.  I don't usually proof this long, but I was out for most that evening and had to leave the house at 4pm.