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As bakers, we spend a lot of time on the "How" and very little time on the "Why". When we do bring up why, it tends to be why we do things in a particular way (e.g., which temperature to proof a particular dough) rather than why we choose to make a particular style of bread. 

I do not see thoughtful discussions of why people decide to learn to make baguettes.   Home bakers seem bake them because commercial bakers bake them, and people are in the habit of eating them, and so people like baguettes. Then, home bakers, bake what people like.

There are so many wonderful things about this bread, I don't know where to start. It's buttery like laminated dough but infinitely easier. It's actually fun to make. It's sociable, pull-apart, tear 'n' share bread. And it's a showpiece with a huge 'wow' factor.
Jewish breads are usually excellent, this one is the traditional bake of the Yemenite Jews. If you want to look at the details, here's my recipe link: kubaneh, yemeni bread

So, DanAyo suggested that I pick one bread to bake again and again as a way to build my skill at baking with 100% freshly-milled while wheat flour.

I'm using a variation on the Laurel's Kitchen Bread book 'Loaf for Learning.' The difference are that I'm using spelt and khorasan wheat, and adding a tablespoon of Russian rye sour CLAS for added flavor and a little acidity in the dough. I'm using these wheats because I suspect that there's something wrong with the hard red winter wheat I've been getting. Today was my first bake of this bread. Here is the recipe:

Gajar ka halwa aka carrot halwa is a popular Indain dessert savored by many. Although I do enjoy its caramelly aroma, it’s overly sugary for someone like me who doesn’t have a sweet tooth. Therefore, I decided to transform it into bread form as always!

Carrot Halwa Sourdough with 20% Sprouted Golden Quinoa

I already has bagels on the mind for this weekend when Lazy Loafer (Wendy) posted up her lovely batch yesterday.  So, I dove into the deep end, and took my first go at making sourdough bagels.  I did some searching, and decided to go with THIS RECIPE (posted by Quantum.)  I modified the levain build slightly (favoring a 1:5:5 build up), and also did the bulk proof in the fridge overnight.  I'll cut to the chase on the results......they ARE bagels, but they are a bit denser than even a

Hi all. Sorry it's been so long since I was active on the site. After our big trip to Australia and New Zealand last autumn, then Christmas, we decided to sell our house. It took a while to get it ready to sell, and part of that 'getting ready' was storing all my bread-baking equipment away out of sight, and not baking for customers anymore. The house is still on the market so I'm just baking for the family now.

Both of these bakes were pretty simple for me and I had to restrain myself from adding some cheese or other ingredient :).  Sometimes simple is best and I have to admit the Spelt Barley loaf tastes awesome.  It has a nice chewy crust with deep nutty flavors from the spelt and barley flours.  It made an excellent pastrami sandwich for lunch the other day with some melted cheese and Thousand Island dressing.

Growing up Friday's meant pizza in my parents home, along with some very cheesy, terrible family TV viewing.  It is a habit - the pizza, not the cheese-ball TV - that I have come back to again and again.

Sourdough Pizza crust (based on KA recipe)

100 grams starter discard; 65 grams warm water; 155 grams unbleached AP flour; 1/2 teaspoon salt; 1/4 teaspoon dry yeast

15% Rye flour + 1 tbls finely chopped coffee chaff.

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A while ago I bought back some Swiss Ruchmehl from Germany and was curious about the

flour as Max Kugel, in Bonn bakes a lot with it in his bakery...

Last time it turned out to be an amazing bake and sadly I could not get my hands on it in UK....

But my fortune changed when I spotted Dark Swiss Flour on the Shipton Mill web site.

It did not give much information but when I baked with it, indeed it was very similar to the Ruchmehl, I thought...