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Same formula as the 76% hydration baguettes I made before.  However, a few changes took place:

Flour - switched to KA organic all purpose flour from bread flour

Having become more comfortable handling slack dough by referencing to dough kneading and shaping techniques from Susan of San Diego, SteveB of Bread Cetera and Mark of the Back Home Bakery.

And for the first time, I heard my baguettes "sing".

I've been baking bread (like sandwich loaves) for a long time, but in the past few years have gotten interested in making 'really good' bread. TFL has helped a lot. Here's a bit of what I've learned.

This is a Rustic Italian Bread from Cook's Illustrated.

I fiddled for a while with jonkertb's multigrain bread recipe, and eventually got it the way I wanted:

These baguettes turned out surprisingly well in spite of a number of recipe mishaps--I improperly jury-rigged some ripe firm levain into an instant liquid levain, made two large loaves instead of three smaller, and left the oven at 500º. The crumb was somewhat open and had a nice buttery flavor, but the loaves lacked a crispy crust owing to their too high and brief bake. I really owe this one another try before deciding on its merits!

The good news is that I have baked a couple of Susan's sourdough using Wheat Montana Natural White All Purpose flour and find that it is much like KAF Bread Flour. In fact I get the same oven spring and the flavor is wonderful. I bought a 10lb bag because it was slightly cheaper that way - the price here on the island is about the same as KA. Because I have limited storage space I asked at the "bakery" in my grocery store for icing buckets and they called to say they had saved a couple for me, one 5 gallon and one 1 1/2 gallon.

Today was the first attempt at waffles in the vintage iron, and the results were pretty good. The iron smoked a lot while it was heating so I planned on tossing the first waffle anyway. Never having made waffles I wasn't sure how the batter should be - I made the KAF sourdough recipe and I thought maybe it was too thick. They puffed up beautifully and my food critics voted them excellent. One went with syrup, the other opted for agave. Any input on the batter consistency would be appreciated, A.

Necessity is the mother of invention, it is said. And last night, it was necessary in my kitchen. We were having Honey Chicken, a delicious deep fryed dish of loveliness, and my regular (read - the last time I made it) batter recipe called for beer. After all, everyone knows that beer batter is just the best.

Not any more! I couldn't be bothered going out to get the beer. I was just going to make a very boring yeasted batter, but then remembered Peter Reinhart saying "Beer is liquid bread, bread is solid beer"... I ran to the refrigerator and pulled out the sourdough starter.

This was a delicious bread! It was everything I hoped for (thank you David!). This massive loaf had a delightful sourness with a nice rye flavor, a well-developed structure without any hint of heaviness, and a wonderful aroma. I would definitely make it again.

In past writing I've mentioned that I've been looking for a bread bowl. I own an antique kneading bowl that didn't clean up well and was too cracked to use so I have been on the prowl. Well, in the woods here in TN we have a variety of trees and my hubbie and I found a very big burl on a white oak tree on our property. We had the tree taken down (too big for us), got the burl off, and have set about making a bowl. It's an undertaking I tell you. We think the original whole burl and associated bark, etc. was over 120 pounds and about 3x2x2 feet big.

I had an abundance of discard yesterday so got creative and made some delicious treats. My discard is made up of "alto" and "sax" a white and a rye wild yeast starter. I add to it on a weekly basis. I regularly make the banana nut bread that I have posted before. I wanted to try a bread solely made from the discard. I used the 1-2-3 formula and 2% salt also added 2 scant tsp inst. yeast for good measure. The final dough was 500g starter discard- 1000g tap water-1500g GM bread flour- 30g Kosher salt. I dissolved the starter in the water and added the inst yeast.