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My wife asked for a sandwich loaf that was made with whole grain, mainly whole wheat and a tiny bit of sweetness supplied by honey.  She wants a replacement for her old favorite Oroweat Whole Wheat.

She doesn’t like sprouts or seeds or soakers in her bread which makes it easier if more boring.  So we came up with a loaf she can take for lunch every day and not be forced to read the ingredient label that scares folks to death.

Sending this toYeastspotting.
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Each day I try and find some time to write. It’s a habit I started years ago. And although I am sometimes shuffled along in life, and occasionally forget my place, it's a practice I always return to. It is not so much a diary, more like a snapshot in time and atop of every page I start with a grateful list for that particular moment in time.

I have got a very simple fan-only oven (BEKO), and it took me a while figure out how to put it to its best use - with lots of inspiration from TFL.

This is how I bake my bread:

Usually use an oven stone and a metal baking sheet.

You can see the backplate of the oven cavity in the picture below - the shelf positions and the hot air outlets are highlighted:

I noticed that airflow changes a lot when loading the oven in different ways - it is not always the bit nearest to an outlet that gets burnt first!

I’m still experimenting and making observations my with my natural “lievito 2.0”. All that experimenting and nothing to show for it… So while I had the time I decided to actually make something. Something different to Panettone…

Seeking a hardy healthy bread, I decided to try Hamelman's Whole Wheat with Mixed Grain Soaker.  It's 50% whole wheat, made with a pate' fermente', and has a soaker of millet, cracked wheat, corn meal and oats.  I also added toasted sesame, sunflower and pumpkin seeds.  It has a nice crispy crust, tender crumb and a wonderful nutty flavor.  This will not be the last time I make it.

Last week I did a three-way miche taste test, with the same formula using three different flours: King Arthur High Extraction, King Arthur First Clear, and a blend of 60% KA Bread Flour/40% KA Whole Wheat Flour. Here are what the loaves looked like:

Clockwise from the top they are First Clear, Hi-X and the hybrid.

So off I go... I have completed my 1st attempt at one of two recipes I will fervently try to "perfect" over the course of the next year.

Tried a batch of croissants a la Bertinet "Crust" formula, with one change - replaced 1/3 of the white flour with stone-ground whole wheat to make them a weeeee bit more healthy.

Found the dough just a bit harder to roll out, but I was quite pleased with the results