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Hello everyone, I had the opportunity and pleasure to try making these breads today!

The first is Pain Hawaiien Fauchon (hazelnut and coconut bread), from Mr. Clayton's New Complete Book of Breads.
I had purchased Mr. Clayton's New Complete Book of Breads recently and shortly thereafter was sorry to hear of his passing.
With gratitude to Mr. Clayton for his book, this recipe and for the many wonderful-sounding breads and starters he's written about.

I made up this type of bread, hence the bizarre name.

Lately I've been baking almost every day. But today, I made a frittata for supper (with the help of my sister-in-law) and we used up the ten eggs that were in the house. It somewhat limited my options for bread, though there are plenty of bread without them, I know. But I was also limited on time.

Still would like to get better oven spring - but happy with these nonetheless.

Pain au Levain with Light Rye Flour

A wonderfully simple and balanced formula.   Yields one loaf scaled @ 680g and one scaled @ 1360g

Matzo has two ingredients - flour and water.   It is supposed to be baked not more than a couple of minutes after adding the water to the flour.    It's not supposed to rise at all so it has to be pricked.   When you put all that together you get a very, very easy recipe.   And yet, I've never tried to make it before.   Passover starts tomorrow night.    Matzo has two identities.   One, it is supposed to be the extremely quick travel bread that the Jewish slaves slapped together for the road when they were in su

This is the second bread from this weekend's bake that is from the late Bernard Clayton Jr.'s New Complete Book of Breads, as both an expression of gratitude and a memorial of sorts.

Mr. Clayton's Pain Seigle is one that I have not previously made.  It is an interesting bread, from the standpoint that approximately 50% of the flour is in two preferments: a "starter" made with commercial yeast and a sponge.  It also has a high rye content, with 2 cups bread flour to approximately 5 cups of rye flour.  

Starter

Given Bernard Clayton Jr.'s influence on home bakers in the United States, it seemed fitting for me to bake some breads from his New Complete Book of Breads in observance of his recent death.

I have recently taken up the role of assistant manager at the coffee house where I work. It's a job I wanted and I enjoy thus far, but the initial stress can be slightly overwelming. Bread baking has becoming a pacifier, a soother.

So I tried this recipe. It was recommended to me in one of the forums here, and true to the recipe's claim, it was amazing.