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Hey Everybody,

Happy Rosh Hashanah to all  -  A New Year Knotted Roll for dinner made here:

http://www.thefreshloaf.com/node/29577/50-rye-sd-knotted-rolls-wheat-germ-caraway-and-sunflower-seeds

This is what I've been doing for the last few days. I thought, since this was an interestinng case, that I should post a few things.

Living in a part of the world with a fair number of Portuguese folks living here, I've heard of and read about broa bread, but I haven't been able to find a "gold standard" in any local bakery to compare to.  I found a broa bread in a Portuguese restaurant, but it was more like a heavy biscuit than a corny, slightly sweetish loaf I've been led to believe it is.  So I thought I'd share my latest experiment with the keeners here at TFL to see what you have to say.

It’s just a piece of home kitchen equipment, but it has inspired opinions from “absolutely necessary” to “nearly utterly worthless.”

Over a year ago I received my copy of Carol Field's "The Italian Baker". 

Until today I only used the recipes for Pugliese and the Chocolate And Milk Bread, both being among our favourite breads.

I wanted to explore this great book more in depth for a while, and took y first step today - making the white Pane Di Como, and the 50% rye Pane Nero Di Bolzano.

Both came out very nice, the Pane Nero with an amazing and surprising note of almond.

We have wanted to take up Michael Wilson’s ‘Spelt Challenge’ of 100% white spelt at 100% hydration ever since we saw his fine post.  In our case we milled the whole grain and sifted it to 78% extraction.