First of all, kudos to everyone who has worked to make this such a wonderful, educational site. I am looking forward to participating in the fun here on Fresh Loaf.
After getting my first bread book for Fathers Day and after reading it cover to cover, I was inspired to try this recipe. The book is very insightful and really is a great book for basic fundamentals.
There are couple miches I have baked.
2.9Kg JT's 85x3 Miche.
One of the largest breads I have made. Pretty much the same as MC interpretation, only I didn't retard and hydration was lower, about 65%.
1.5Kg Gerard Rubaud Miche.
This week bake Jam-filled mini pockets
Siuflower
Pain au Levain, delicate, well balanced flavor. Not sour at all. DH loved it, I prefer it a bit more sour. Borrowed this shape from SteveB's blog here
Another shape:
Nice open crumb, for a 65% dough, it's surprisingly open:
I like to save these for special occasions because their elegance is truly fitting for those special moments. I make them for family gatherings and think they are a nice summer biscotti because of the ingredients of dates; pineapple, Maraschino cherries and walnuts. They make a very pretty summer cookie tray.
http://turosdolci.wordpress.com/2010/06/24/assunta’s-italian-stuffed-biscotti/
Two 50% wholewheats i have baked from"BREAD", one is wild yeasted, and the other is commercial yeasted.
WHOLE WHEAT LEVAIN (50% wholewheat):
I baked this lovely light loaf on a stone under a pyrex bowl, but i failed to get the even color round the loaf (its tough when you have a gas oven).
Hello all, my name is Aivaras. Long story short, more than half year ago i decided to try baking bread, or at least something resembling bread, because I've never baked anything, and then i found TFL. I want to thank all members on TFL, because almost everything i learned i learned from here. I'm starting blog to post some of my older bakes and to try to post after i bake something.
Trying a new ingredient or a new formula excites me. If I find a new method or a new ingredient to make my daily bread the next morning, I go to sleep with a smile the night before. I read about the Chia seed in one of Johnny's comments on Sourdough Companion a long while ago and had tried Chia seeds with other grains and seeds several times but never on its own. I was happy with the results each time but never stopped to think why the result
