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Well, I decided to try to make baguettes.  I loosely followed dmsnyder's instructions and Anis Bouabsa's formula (scaled to 80%) from here, with some adjustments based on my schedule and my laziness.  Specifically, I mixed the dough but did not knead it, let it rest at room temperature for about 45 minutes, then parked it in the refrigerator for about 12 hours without any folding.

Gorgeous and fresh!

Bite!

Hey there everyone.  It's been a couple of months since my last update so for those who haven't been keeping track on Facebook, here goes.

The Bounty:  Local Greens, Sicilian Garlic, Italian Sausage, Fresh Flowers (for the lady), local pears, raspberry jam (again its so good particularly with this bread), purple carrots, goat cheese ricotta.  Fun.  

Formula:

Total Flour 875  Total H20: 664.5   Hydration: 75.9% (I'll make this 80% next time around)

Wrote about this on my blog the other day and thought I may as well post it her too :)

Bread Flour – 450g
180g corn starch (often called cornflour here in the UK)
125g sorghum flour
85g stone ground white rice flour
60g red teff flour

After my debut into the world of bread making with my first ever sourdough loaves and my bubbly new immature rye starter, I was keen to head back into the kitchen and try my hand at some bread again. I wanted to try something a little more robust, slightly darker and filling. My parents were going on a road trip up north the day after, so the answer was obvious, a hearty sandwich bread was in order.

After seeing Phil’s great post this past week using fresh milled flour, sesame seeds, 100% whole grain, 100% hydration sourdough breads of various kinds, we had to give something like it a shot for our weekly Friday bake.  It had to be a sane recipe rather than what Phil would do hydration wise and something Lucy could handle after the beauty parlor.

here you go.. higher % of oak smoked flour loaves.. definitely taste the sweet oak flavor :) nice

no sprouts added try to keep it as simple to flavor the wonderful oak smoked flavor !!

Hello all my fellow bread lovers,

This is my first post on TFL. I've been baking bread since a year now and thought of posting before but all the sourdough   

bread creations that you guys post has been a little intimidating. I am still working with yeast breads and plan to graduate to the sourdough level soon (I hope).

You are going to LOVE LOVE LOVE this one…

Very fruity

mmmmm Crusty!