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I baked in pans this weekend.  No, there’s nothing wrong with my baking stone.  I just have freezers full of baguettes, miches and other hearth breads.   Also, I was (and am always) craving scones (using Breadsong’s technique).  My wife was urging me to make another whole grain-y sandwich bread.  And I wanted a good accompaniment for Pollo Cacciatore.  So, it was scones, Hamelman’s Oatmeal Bread and Reinhart’s BBA Focaccia.

Lemony-Cranberry Flaky Scones

I just posted about Shaping videos .. please ignore the one that starts with www. .. use only the http one. if all fails type in your own link using just http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-leFormesEnVideo.html

sorry ... MIcki

My brother just sent me this link .. great videos. Give it time to load (there are a lot of them) and then enjoy .. probably some you've never seen.

http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo.html

On my search for a specific type of sandwich roll. A good description of what I'm going for:

Today's bake.  It's cold here today and while thoughts of summer seem far off, I'll keep baking bread until it's too hot to do so.

EDIT: based on some feedback, I have corrected my original post. 

I set out to locate a list of protein levels in common flours, and I found a handy list, reposting for your perusal:

Flour Names & Protein Percentages

I haven't been able to find much in the way of suggestions for baking bread with buckwheat, which is a shame because it is so delicious. I can't say much about Kayser or Leader, but I am grateful to Occidental for his post on this bread. It was delicious.

The large holes are the result of incomplete degassing before shaping, a defect, as Hamelman would say. Otherwise, the crumb was very nice:

I made Tomato, Parmesan and Basil flatbread from Bouke Street Bakery cookbook this weekend with our home-grown peach tomatoes.

The tomato resembles cherry tomato in size, only with yellow colour. It tastes sweet and mild acidic with a beautiful aroma.

I tweaked the recipe a little by using sourdough starter instead of pre-ferment, which I believe give extra flavour.

The recipe is here.

I'm a homebrewer. One of the best smells in the world is a boiling pot of wort, and I've always wanted to somehow "eat" that smell. Well, this is what happened on my fist attempt at a "brewer's bread".

Day 1: 3/4 c KA bread Flour

  3/4 c Whole Wheat flour

          1/16 tsp instant yeast

  enough water to make a very sticky dough

mix well and let sit at RT for 18-24 hrs then refrigerate for a day.

I do believe I am closing in on my goal of a tasty, presentable and above all reliable baguette, folks.  At the very least, the results have been reliably tasty of late, which will do for a start!

Anyway, here was last week's bake.  Still a lot of bursting between cuts despite loading the steam pans a couple minutes before loading the loaves.  Great ears though.

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