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I am continuing my journey into mastering this one loaf - and this marks 4 in a row that have been nearly perfect. Still 20% WW, 19% Very Active Firm Starter (VAFS).

Like @pipsbread, I am using mostly instagram now to chroncile my Baking journey. 

Check me out at @amberartisan.

ALSO: After saving 2 grad from summer jobs, I am intending to purchase a Rofco B-40 oven at christmas time and tremendously expand my prodcution level to include 2 or 3 farmer's markets in the summer! I'll keep you posted on Instagram.

Formula:

100% Bread Flour
6% Malted Milk Powder
6% Shortening
1.4% Vital Wheat Gluten
8% Canned Pumpkin
0.2% Lecithin
1% Instant Yeast
60% Water

Remix
8% Sugar
1.75% Salt
0.25% Cinnamon

This batch used 18 ounces of flour (510g), and was baked in an oversize loaf pan (5” x 10” x 3”).

I think I don't have to add to much text here the pictures will do it!!

So, I have been following the formula for Roberta's Pizza Dough, as reported in the New York Times.  However, after spending a fortune on a flour mill, I could not bring myself to purchase the '00' flour (nor did I find any whenever I was looking for it in the supermarkets).

Great recipe! Brotdoc did a great job with the directions on his website. The tricky part of this recipe, which I learned after baking is not to over proof!

Second, I have to admit I'm still learning how to form loafs (as my photo will attest to) which is why I picked this recipe.

The flavor was excellent, we had it this morning with butter, cheese. An excellent bread, I will make it again to get better at it!

Here's the link with the English translation through Google Translate -

Hello, everybody! This is my first blog entry on TFL, so I figured I ought to give some pretext as to who I am as a baker. I thought a good way to do this would be to show some loaves I baked this summer.

Semolina bread

Miche, Pointe-à-Callière

I scored some Montana Wheat, Prairie Gold Hard White Spring Wheat berries while visiting a friend, and decided to try the Overnight Country Brown with the White Spring Wheat Berries for the whole wheat portion of the formula.

For this bake, to make the levain, at 9:00 p.m. I used 25 grams of my unfed starter (last fed about 10 days prior to making the levain), added 100 grams of AP flour, 100 grams of the milled Prairie Gold, and 100 grams of water. 

At 7:00am, I autolysed the 604 grams of AP flour, 276 grams of white wheat, and 684 grams of water.

I wrote this yesterday here at TFL.

http://www.thefreshloaf.com/node/39983/now-was-fun

 Here are the pictures of how the bread/s turned out.

This time I used my Oven to bake 2 loafs as the new Oven fits 2 Dutch Ovens.

I made one batard and one boule but from the same batch of dough.

Used top and bottom heat  250C for 40 minutes with the lids on the Dutch Ovens, then turned down the heat to 200C and switched to Fan for the next 25 minutes without lids on the Dutch Ovens.

Lately I find myself making a lot of baguettes.   I definitely have an ideal for this simple, hard bread, which involves the pure taste of fermented refined wheat sheathed in crunchy goodness, but how often my efforts fall short.   Lately, maybe because of practice, practice and more practice I feel like the corner has been turned, and more often than not, what I get appears to deliver what I'm looking for.   I say appears, because usually I don't cut into, let alone taste the results of my labors.  Today I got a taste simply because knobbly ends are fragi

Oh, and it tasted as good as it looks!