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Ok, here I go again. I did try to take a few more pictures-semi succesfully.

Info about the actual bake and ingredients:

-I used Arrowhead Mills Organic whole rye flour and KA Bread Flour;no medium rye flour at all

-the freshening was done using my "old bread" rye starter-freshened with old bread,too

-I did not add the optional yeast

- the freshening fermented in my oven with pilot light on for 6 hours;basic sour on countertop for 24 hours(i figure the temp was around 68-70 degrees); full sour ripened for 3 hours in pilot lit oven

Hey All,

Just wanted to share with you some recent bakes.  Enjoy!  Sorry no recipes.  Please bug me if you want any of them.

Tim

4/2/10 - Pane Casereccio di Genzano, Poilane style miche, Olive Bread.  The olive bread did not turn out well...  Sorry no crumbshots for these.

4/4/10 - Cottage Loaves

I lost track of the hydration of this loaf. It is somewhere between 85 and 90%. Prefermented flour (KA ap and a touch of Bob's Red Mill light rye) and water was added to a 100% starter. The dough was "folded" three times at 45 minute intervals, then fermented in bulk for about another 2.5 hours at about 75 - 80 degrees. It was then poured out onto a bed of rice and wheat flour, "shaped" by folding on itself in thirds, and quickly moved to a floured couche, where it proofed for about 2.5 hours more. At this point, the dough was very delicate.

Morning everyone, in the last few days here in Quito the temp dropped to a max of 19 (outside) and as a consequence, my starter looks like a drunk person ...it doesn't want to "wake up"...suggestions appreciated...thanks in advance. Paolo

I recently re-discovered bread baking and was so exicted to find this website.

Today was the first time since before the Haiti earthquake that I was able to bake much of anything. 

I baked a three seed sourdough (poppy, sesame, and flax) and an Italian bread (a pinch of yeast, some sourdough starter, and a couple of tablespoons of olive oil).  Both batches turned out very well and my starter proved to be amazingly resilient.

It has been a few weeks since I last made my San Joaquin Sourdough. I had become so enamored of breads made with the Gérard Rubaud flour mix, I was starting to wonder if I would still like the flavor of the San Joaquin Sourdough as much as I had. Well, I do.

Yesterday, I made the breads with a 73% hydration dough and divided it into two 250 gm ficelles and one (approximately) 500 gm bâtard.

Better late than never, right?

I've been out of the loop for a little while, but I've still been baking. This week I have slowly worked my way through the flaxseed rye shown below, based on Hamelman's flaxseed rye from Modern Baking (link here to recipe here). I prefer to bake it as a pure sourdough, so the final proof is extended by approx. 50% compared to the original recipe. I've savoured the loaf with slices of brie, smoked ham or fish.