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This is a late bake from Hamelmans "BREAD", chapter 6: Sourdough Rye with Walnuts, only with Walnuts being left out (no stock). This is essentially a 50% Whole Rye Bread. I used HOVIS bread flour for remaining 50%. most of the Rye inthis recipe is fermented.

Obviously, i have done a lousy job on proofing seem side down. I had hoped to get the artisanal effect that Hansjoakim had: here. Reason may be my boule shaping, DMsnyder would you chime in here for an advise of your boule shaping experience from SBFI?

Yesterday I tried my hand at a miche after reading so much about these loaves on this site.   I must admit that I had to restrain myself from dividing it into three loaves as I was wondering what a three person household was going to do with an almost four pound loaf.  I tried Hamelman's Pointe-a-Calliere (page 164 of Bread.)   I had to make a few modifications.   I was planning to do 85% whole wheat flour, 15% AP, but ended up with around 60-40 because I was lower on whole wheat flour than I had thought.    Since I was baking

Ruth (our sister) left her sourdough starter in the refrigerator at Pelican Way (vacation home).  I plan to use it when we're back here in a few weeks.  Where shall I start?

Dear Glenn,

Would you like to surprise your family or friends for their birthday? I do! It is not difficult but time consuming especially if you use multi-color chocolate.But it is worth it when you see their reaction!! That is a speechless moment that I really love to see.

http://justjennrecipes.com/drawing-with-chocolate/2009/10/12/

Here is the white sandwich bread from Julia Child's Baking with Master Chefs. I made one pan loaf and one small round. It is a great white bread that my girls love. It does not have the integrity of the Jamaican hard do, but it is rich in flavor and texture.

I do not yet own the book, so this bread is based on xaipete(pamela)'s blog with comments from Mr DiMuzio.

The thing that got me thinking was the attention Mr DiMuzio puts on preparing his levain. My starter had gone about 10 days or so without a feeding. I keep a white liquid starter at 100% hydration. 

I decided that my first by-the-book recipe I'd make from Hamelman's Bread would be Vermont Sourdough with Increased Whole Grain.  I had my starter bubbling, my scale ready, started adding ingredients to the bowl and--wait a minute--this can't be right.  The formula was clearly incorrect (It turns out that I just happened to choose the Bread recipe most fraught with errors).  So I  improvised the best I could. 

SFBI Artisan I, day 5

Today, we baked 3 batches of baguettes - with poolish, sponge and "pre-ferment" (like biga). The didactic portion covered baker's math for doughs with pre-ferments. We reviewed a lot of material on mixing and dough handling. As a "bonus lesson," Miyuki demonstrated special baguette scoring techniques.

Miyuki called this a "Dragon Tail."

Hi All,

Just wanted to share with you my attempt.  It is loosely based on foolishpoolish's Brioche au Levain: http://www.thefreshloaf.com/node/7433/brioche-au-levain-recipe and the Brioche With Liquid Levain recipe on page 204 of Daniel T. Dimuzio's book: Bread Baking: an Artisan's Perspective.  I am doing this completely by hand...

Ingredients:

Liquid Levain:

100g AP (King Arthur)

100g Water

50g Sourdough Starter (100% hydration)

250g Total

The sourdough boulé is the same recipe I baked on my last post, except I made a few little changes replacing some of the bread flour with 120g of whole rye, honey instead of sugar and upped the hydration slightly.  I made two large loaves instead of three so I could make better use of my oven today.  The flavor was delicious and we enjoy very much both versions of this sourdough.  I had 5 very large ripe banana's perfect for doubling the recipe for 'Banana-Nut Bread' from the book 'Williams-Sonoma Bread', this is a great tasting banana bread