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Made some 1.2 kg boules using a liquid white and stiff wheat levain this weekend.  I used about 48% wheat and 2 % rye (in the form of rye sour used in the liquid levain) I would have used my white starter but I didn't have quite enough for both levains so instead of adding a touch of rye flour i built off of my rye sour.  I wanted a full flavored bread with volume and keeping qualities in a relatively small amount of time.  So 30% of the flour was prefermented which boosted both bulk and final ferments.  2 hours and 1 hour.

Thanks to Isand66 inspiration on savory english muffins, who saved me from my plain or sweet boring english muffins. 

I mixed the cooked onion, tomato and dried basil into the dough, with a few S&F, divided and proof for 45 mins.

Heres the crumb n front shot.

After eating it, im still craving for his bacon and cheese *Huff huff" :( , I will definitely grab some bacon for my next english muffins bake.

when I was happy with my croissants.  It really hasn't happened ("Give it to Mikey, he hates everything") but this week they were nice enough that I wanted to pinch their chubby little cheeks.

I'm still sheeterless, so these are hand lamination.  Not bad.  Not happy making, but not bad.

The pictures:

It seems the only time we ever make a plain white bread is for the Thanksgiving croutons we use for the stuffing.  We have all kinds of whole grain SD breads in the freezer; some have nuts, some with seeds, some fruits, some with at least 2 of the 3 and many flush with the works.

So, after promising a few times, here finally is my Wasabi bread. I added 2 spoons of Wasabi and some fried onion pieces to the 1500 g of sourdough.The result is tasty, fluffy, light and got a wonderful crust. A very successful attempt I have to say. I bought myself some cheese and some cooked ham for this occasion. With a slice of tomato and some fresh spinach leave, what a tasty evening snack :). 

Officially done with 20 markets out of maybe 24 that have ensued since I started this fiasco.  Next week would be the last week and maybe worth celebration but for the first time ever they've decided to add a Winter Market.  So there is no end to this everlasting spoof.  I'll probably take a short hiatus with the holiday's and miss some markets and get back on the weekly market come the new year.  

This bread is so tasty that I couldn't wait to share the recipe. I'm listing the ingredients in the order that I used them, and am including the exact brands that I used.

Ingredients:

1 c. warm water   (from tap)

2 Tbs. honey   (Don Victor with comb)

2 1/2 tsp. dry yeast   (Fleischmann's Active Dry)

1 tsp. salt   (Morton's Iodized)

1 cup unsalted nuts and seeds   (Salad Pizazz No Salt Raisin Nut 'N Sunflower)

2 Tbs. Walnut Oil   (Hammon's Roasted Black Walnut Oil)

I must be an idiot because there is no way I can get a picture to load without using a new blog post. I repeatedly get a message that says the web page has expired.

So here's the crumb shot, this is quite possibly the best tasting bread I've ever baked! And yes, I did use scissors to make my scores. I'll make another entry on the recipe I used.

I spotted a news story yesterday reporting that Dave of Dave's Killer Bread is in a bit of trouble again.

If you are unfamiliar with Dave's Killer Bread, you can check out the profile I did on him a couple of years back.  Since then the company has continued to grow, with distribution all up and down the West Coast.  It is good stuff.