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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.

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.