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Since my KA is out of order at this moment. I still want to make some bread for my boys.  (The little one wants to have French toast everyday!!!)  actually it's not to hard to manage the dough... It just requires more time and strength!!!  A hard work added to a house wife's list><"...  Good thing, it's done and still reached to my satisfaction!!

the poolish (270g water, 30g honey, 2g yeast and 250g bread flour and 50g whole wheat)

Well since the last few bakes have been very white I started to feel the Force draining and I was being pulled towards the Dark Side!  This bread is a 70% whole grain power-house made with a soaker which I scalded to make sure it was nice and soft.  I used 5 different whole grains in the scald and 3 whole grain flours plus some French style flour in the double starters and main dough.

New Flat first bake. Going take a little to familiarize myself with the new oven, but not a real bother.

30% Whole Wheat Flax Seed Sourdough

[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/6930WWFlaxSD_zps1aa8a4ea.jpg.html][/URL]

Close up

Loaf. 

I almost (almost) decided not to have this be my first blog. Then I thought... Perhaps there is someone else out there having a terrible, horrible, no good, very bad day. We all know misery loves company, and since this day was actually yesterday I can now view it as amusing. 

First... see loaf above. Photo is worth a 1000 words, right? 

Ohh, just digress a minute, I saw "song of the bakers" Rosemary Ficaccia on here..

LOVELY, LOVELY ,LOVELY...

Spaghetti looked good too....

This is one of my favourite breads.

I didn't have much time to bake this weekend, so I decided to fit in a simple focaccia bake to go along side a Spaghetti Pomodoro I was planning to make for dinner.

And away we go again.  

Toasted Sesame Sour with Spelt

(wanted it to be lemon sesame but I didn't use enough zest to taste, maybe that was good)

Formula for 2- 750 g loaves

Levain: (second build from ripe starter) 

26 g Starter
34.4 g Artisan
16 g Wheat, fresh milled
1.6 g Rye, fresh milled
48.8 g H20
------------------------------------
Mix at 75 deg 6-8 hours

For the first time in five months I baked bread at home and it made me very nervous.

It is an entirely different proposition to make a hand full of breads in a home oven as opposed to the rhythm and flow that working in large batches provides. My attention and perfectionist streak is focused on too few ... the dough is essentially the same (though not quite as rewarding) ... but the loading of a home oven is problematic and inefficient.

... the nicest dough in the world can be ruined by a lousy oven.

I have 2 hobbies... Sourdough bread baking and BBQ.  If you are curios about how my loaves look or what a Big Green Egg is, take a look.

http://www.flickr.com/photos/food_pictures/?details=1

Some different breads. The one in the foreground is a cherry tomato and oregano. It turned out quite good but would go with less hydration next time to compensate for the tomato juice. The one before last is a rasin and pecan an the others are plain. The technique is as described in the other blog:

http://www.thefreshloaf.com/node/33632/blueberry-and-white-chocolate-sourdough