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What I'm looking for is some small loaves that would be the perfect size for two people at a single meal. This is my first attempt. I also want to develop a scoring method that results in a loaf that looks like a flower (the one on the right). These are straight out of the oven and on their way to the cooling rack.

It's a Honey Whole Wheat bread with unsalted seeds and nuts (sesame, pumpkin and sunflower seeds; almonds, cashews and walnuts). I'm anxious to cut one of them open and see what it looks like. The smell is awesome, so I'm sure the flavor will be good.

I came up with the idea for this loaf about a month ago during the cranberry harvest season. With fresh cranberries going for such a cheap price, I decided to experiment with them and create a loaf layering the different flavours together. First, we have the cranberry sauce which I made by boiling cranberries, an apple and sugar together until reduced.

Lucy worked hard, using Varda’s Tzitzel quest as a starting point, to do 3 takes on Tzitzel.  We liked take 2 of the 3 tries to date the best.  But it just wasn’t enough of a full bodied, deep flavored bread to stand up to the kind of smoky mats we like.

With Eric Hanner’s first anniversary of his passing upon us, I couldn’t help but make a stronger rye based on his died minced onions and soaker water we like so much in deli rye breads.

Hello everybody,

It has been long time to come here.

I hope that everybody is good and healthy, which is the most important for our lives, I wonder?

Well, I just started to challenge for a perfect baguette that I had been trying yesterday.

But I have had always a very weak oven.   I can't increase the temperature over 430F. :(

I am not satisfied with crust, neither scoring that I make.

It has been a long time since we have done any YW baking and it was time to refresh the YW after 4 weeks hiding in the fridge.  We decided at the last minute to do a test comparison bake. One with a YW/SD levain and one with just a SD levain.

This loaf was proofed seam side doen again, Forkish style and baked seam side up. Though I took great pains to seal the seams in both the pre and shape, it looked like they would bloom open and they bloomed open beautifully!

I once again used 25 grams of sweet levain and 25 grams of yeast water levain, 300 grams flour and 231 grams water total. I used 30 grams durham semolina for flavour and colour boost.

Hi everyone!

It has been a while since my last visit to TFL.  I have been quite sick and bedridden for a few weeks. My sister has to take care of Blossom (my seed starter) until I feel better. We miss her so much! I was so happy to have her home last week, healthy and happy.

Summer is around the corner in Melbourne but the weather is still quite cold.  I decided to bake a few country loaves today. Two loaves are to give away as thank you gifts to our good friends who have helped out and sent me so much food.

I've made English Muffins in the past and I thought it was time to try them again but with a few twists.

It's a "cheap thrill." 

I don't seem to habituate to the high from taking a beautiful loaf (or two, or four) out of the oven.

"Overnight Country Brown" loaves from FWYS

I finally remembered not to seal my seams too well and to proof the boules seam-side down in the bannetons! 

I've had bagels on my mind for quite some time now, and since i never tasted one before, i decided to create  some at home. I've searched TFL for other members' posts on the subject, and many were extremely useful and pointed me in the right direction. I've decided to try Hamelman's version, but without the malt extract, which i substituted with a Tbl. of brown sugar and a Tbl of Baking soda.