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I'm not dead, it just feels that way. I spent the holidays either travelling or cooking for New Year's, so didn't get around to the challenge until 2012. I made a fatal error, as well, relying on memory instead of looking at the schedule. Thus, we have Almond Horns instead of Almond Buns.

Due, quasi tre giorni di lavorazione per un buon Panettone a Lievitazione Naturale.
Almeno un giorno per mettere in forza la "madre", 12-14 ore per il primo impasto, 6-8 ore per il secondo impasto, 12 ore di raffreddamento, almeno 24 ore di riposo. Tanti tuorli, tanto burro, tanto zucchero, vera bacca di vaniglia, scorza di arancia e limone, uvetta ...

Hello,
freerk posted in December about Levine's Divine Speculaas Rolls; they certainly did look divine to me,
and perfect to bake for Christmas gifts. They were so delicious!, I baked them twice, wanting to share these :^)

Update: I wanted to include the link to Levine's original post (another lovely photo),

I am wondering if any folks on this site, have some tried and true low sodium around 100 -150 milligrams per serving recipes for bread that they liked to share.

Finally, I got the crumb I've been looking for, and it came about by accident.

To enlarge the crumb, I've been gradually reducing the kneading time, lowering the flour strength and increasing the hydration of my baguette doughs. Finally, I got it right on New Year's Eve, when we were having some friends over and decided that crostini would be on the menu. My wife and I were both very busy that day and I was in a rush to get the bread done, since one of our ovens went on the fritz the day before (naturally!) and so we only had one oven to work with and lots of baking.

can I substitute Greek yogurt for sour cream in breads ?

A while back I saw a picture in a Christmas catalog of a very cool looking pastry/coffee cake and I asked here on TFL [url=http://www.thefreshloaf.com/node/26248/help-how-did-they-do]How did they do this?[/url]  I got the help that I was looking for from this great community.  

9:30am-

Up until now I've avoided doing anything whole wheat, just because I've gotten the feeling that whole wheat bread is a little more finnicky than its white bread cousin.  However, I don't want to be a one trick pony, so on our last grocery run I closed my eyes and tossed in a bag of King Arthur's Whole Wheat Flour, praying that whatever resulted would exceed the $4.00 of the bag's worth (I'm still on the look out for flour in bulk so I don't have to re-up every two or thee weeks.) I'm soaking the flour now. The anticipation of the loaves to come is already killing me!!

I didn’t think I would be baking at all. The little hobby that supports all this baking fun was keeping me away from home and oven.

However, I am working for a client who employs a chef to prepare meals for the executives and he graciously lent me the executive kitchen for the day (and the evening before.)