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Well here I go again with a winter project.  Buy an old piece of bakery equipment (cheap) then clean and fix it up.

We had some left over whole wheat short crust pastry from our granola crisp topped, apple, pear, snockered dried fruit galette and decided to turn it into some WW puff pastry by laminating it with a little butter.

I tried my hand at baguettes again following (more or less) a traditional recipe.

Dough

500g AP FLour
500g Bread Flour
680g water
3.5g yeast
11g salt

Baked with golden flaxseeds.... toasted and soaked. adds a beautiful fragrant to the bread.

Above, proof in normal tea towel in a basket. 

We love these English muffins and try to make them a little bit different each time we make them.  This time we used some of the left over SD levain for the panettone.  We made them the thickness that is called for in the recipe at 3/4” for the first time.  Normally we make them thinner since the puff so much. 

After the last panettone fiasco where they were under baked and plopped themselves onto the carpet when overturned on the skewers to cool, we decided to do some origami panettone molds out of one inside layer of parchment paper and one outside layer of regular printer paper.

My 1st Bread ever

The PICTURE on my photo site >    http://visualsenses.smugmug.com/Food-food-macros-and-cooking/HOME-BAKED-Bread/27735184_ztqBZF#!i=2337590014&k=BgqrdMd&lb=1&s=O

Pain de Campagne, following DiMuzio's formula in his "Bread Baking, an Artisan's Perspective" book.  Thanks to richkaimd for recommending this great book.

90% KA unbleached bread flour

10% Hodgson Mills rye flour

68% hydration

We had some left over YW levain from out panettone bake we will try to pull off today.  Rather than toss it we decided to make a baguette so we could practice our slashing and have some bread for tonight’s bruschetta.