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My grandaughter has to make a big presentation on Azerbaijan this week, including food of the region. Being a good Nana I Googled "Breads of Azerbaijan" and found a Tandir bread which sounded easy enough for a nearly 13 year old to tackle. I did a trial run and found that the dough was way too wet so we adjusted the recipe and Margaret used my new Bosch Compact to make the bread which turned out beautifully. Unfortunately she has to cut it into ready to eat samples so the other students won't get the full effect of the pretty bread.

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After the disappointment of the San Francisco Sourdough according to Kline, et al, it was even more of a pleasure than usual to pull this San Francisco Baking Institute Miche out of my oven.

San Francisco Sour Dough French Bread

according to

Kline, Sugihara and McCready

(The Bakers Digest, April, 1970)

It's week 6 in the Inside the Jewish Bakery Challenge - Semester 1. This week is Polish Potato Bread.

UPDATE: Dear TFL-ers; here some more impressions of my macaron adventures :-)

Dear TFL'ers;

Another delicious and very interesting recipe from Freerk.  

Thank You, Freerk!

I had planned on baking these in after an overnight in the frig.  but no room left with the four loaves of that went in a little earlier for a long proof.  I'm sure Mike will be happy.  He will have a great snack when he comes in from work.