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This is yesterday's bake: Hamelman's Pain Au levain With Wholewheat. I adhered to the recipe, save for the levain which was pre-maturely mixed, Ripe but not sufficiently so. This lead to extended final fermentation. Dough was mixed at 7:00 p.m. and the dough was in the oven at 2:00 a.m!! I feel you, Tim (breadbakingbassplayer). i've also increased the hydration to 75% from 68%.

The flavor is nothing much to talk about, just an ordinary pain au levain, with a wholewheat twist to it, certainly not worth all the time spent in preparation and baking.

I have been making mini's favorite rye (posted here) several times now , this last batch was my best so far with good volume, somewhat even distribution of small air pockets, and of course great flavor and moist mouth feel.

Three Flavoured Breads and a few Fruit Scones

I realised that the weekend's baking only produced enough bread to see us through the first week of our Easter holiday.   It is possible I could do some baking next week, up in the North West of Scotland, but I do not want to be beholden to that.

One of our favorite sandwich loafs is a Honey Whole Wheat that my friend Annie passed along to me and has become the regular go to bread in this household.  However I am always looking for a new loaf and wanted to try the Whole Wheat Sandwich Loaf  mentioned in this thread  and compare it with my regular loaf only because I love trying new recipes and have a goal of trying as many different varities as I can. 

This might not be the traditional Hot Cross Bun but my Easter won’t feel like one without Chocolate Hot Cross Buns.

I based the recipe largely on the traditional Hot Cross bun I made last week. I included sourdough starter in the recipe for extra flavour. The starter didn’t help much with the rising, if at all. I also couldn’t taste any acidity from the starter.

Hello everyone, I had the opportunity and pleasure to try making these breads today!

The first is Pain Hawaiien Fauchon (hazelnut and coconut bread), from Mr. Clayton's New Complete Book of Breads.
I had purchased Mr. Clayton's New Complete Book of Breads recently and shortly thereafter was sorry to hear of his passing.
With gratitude to Mr. Clayton for his book, this recipe and for the many wonderful-sounding breads and starters he's written about.

I made up this type of bread, hence the bizarre name.

Lately I've been baking almost every day. But today, I made a frittata for supper (with the help of my sister-in-law) and we used up the ten eggs that were in the house. It somewhat limited my options for bread, though there are plenty of bread without them, I know. But I was also limited on time.

Still would like to get better oven spring - but happy with these nonetheless.

Pain au Levain with Light Rye Flour

A wonderfully simple and balanced formula.   Yields one loaf scaled @ 680g and one scaled @ 1360g