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So one of the biggest things I've taken from the broad trip was that 100% wheat breads are much better as a smaller loaf.  I've made a few and we sell one at my current work that is scaled at a whopping 40oz and finished in a loaf pan.  It's good but every time I have it it's a bit overwhelming.  This could just be my preference as more than a few have claimed it their favorite loaf.  Regardless Dave Miller's Chico Nut was an awakening for me as the loaf is so pleasant to eat.

I just returned from my latest trip to China for work and was itching to have some decent bread to eat.  China is not known for their bread so I was starting to suffer bread withdrawal.

My starter is in serious need of some tender loving care after sleeping in the refrigerator for a couple of weeks so I had no choice but to make a yeasted dough.

I used a good portion of First Clear flour along with durum, white whole wheat (to get a little healthy grains in there), bread flour and some potato flour.

. . . website recommended by the trailrunner -- thanks carolyn!!!  And a photo of what is left of the buns!

http://sourdoughsurprises.blogspot.ca/2013/07/sourdough-cinnamon-rolls.html

Had fun combining an ordinary spiral holiday challah with the dragon scoring technique.

This is my favorite brioche dough. Not as dull as french brioche that contains almost no sugar and too much butter, not as "dietetic" as italian brioche that has a touch more sugar but too little taste overall. It's very sweet and buttery without excess (at least for my tastes) and especially the crumb is very very soft (did i ever write how much I detest chewy crumbs?:-) ). The crumb I want is as soft and light as cloud, leaving you with the doubt of having even bitten something. In a word: ethereal.

ingredients:

500 gr flour (50% bread flour and 50% cake flour)

White Bread?!?  Been so heavy on the grains all summer I figured it was time to do a simple Sourdough.  I used 10% whole grain split even with freshly milled rye and wheat.  All went into the levain to help give a nice sour twang to this white bread.  When it comes to white bread my favorites lean toward the baguette and ciabatta and less for a traditional sourdough.  Must be the crust to crumb ratio.  With less flavor in a white bread the higher proportion of crust gives the ample flavor one wants.

Hi - looking for some help. 

On checking this loaf after 15 mins I notice that the top crust is splitting away from the sides.

Can anybody help as to why and what I might do to stop this happening.

I like the end look but would be keen to have some input.

With thanks

This is my second attempt at Norwich sourdough. 

with the help from mini oven, this loaf is not as sour. and it didn't collapse when I score it but the oven spring is still not good enough.  Maybe I have over proof it again.

Following kjknits recipe on English muffins it gives me an extremely slack dough which sticks everywhere. After proof thrower them onto a heated griddle, which is a bit too hot for them and most of them are burnt n one side. 

I guess I would increase the amount of ap flour to make it a dough like structure or use a muffins ring to hold its shape.

But this recipe is yet one of the best English muffins I've have ever had. 

Today's SD batard included about 2% toasted wheat germ as 'toadies.'  These add a really nice and subtle, nutty flavour enhancer and you can definitely taste the toadies in the finish. 

I baked this at 75% hydration, autolysing the flour and water over night, mixed and developed the dough as per my previous post.  I baked this in the new Lodge combo cooker for 8 minutes covered @ 500F and surprisingly 12 minutes 450F convection.  Next bake I will go 10 minutes covered and then judge.  A pretty satisfying small loaf.