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I bake challah rarely, once every two or three months, usually two loaves. One I pan bake; it gets sliced and frozen for French toast, two or four slices thawed each time; it lasts a good while. The second loaf I braid, only because I like the way the shiny, chocolate-colored, bulging braid looks: eye candy. However, each time I bake challah I have to relearn six-strand braiding--my favorite.

Today's bread was a rustic sourdough using my wild yeast starter:

I was out of aged whole wheat, so used all white flour instead (the recipe usually calls for 13% whole wheat).

that I hope to eventually use to make pizza.  It's like a mini wood fired oven.  It's built out of huge hominy can and a 40-56 oz can of beans. It's the best BBQ and smoker I have ever owned and it was nearly free! I'm pretty sure I could get a small 12" stone for it and turn it into a pizza oven fairly easily. It works on a small pile of 1/4" twigs and 4 charcoal briquettes. Amazing heat from that beast.  Throw some wood chips on top you have a smoker that makes the best meat you have ever had.  I can see a Pizza oven too .......

This loaf will melt in your mouth.

I mean it. It is so provocatively sweet, so deliciously soft, that you'll have trouble not eating the whole loaf. It's made with real maple syrup (yeah - that's the expensive kind [and the only kind you should ever buy!!!]), and a good serving of oats that'll make you think you're eating breakfast all over again.

Isand66 (Ian) has been using a much greater percentage of starter/Levain in his recent SD breads.  As I was looking around for a place to start with this idea, I ran across Chad Robertson's Country SD that uses this same technique.  I also prefer at least 10% rye and WW in the finished loaf and wanted to make sure that was the case in this bread.  I also wanted a higher hydration dough and one that had more AP flour and less bread flour.   This bread sure looks good on the outside but I can't cut into it yet until my wife gives the OK since

This recipe is an adaptation from Veronika at http://eattheroses.wordpress.com.  It uses the no-knead method and allows the gluten which is very weak in rye breads to develop slowly.  I decided to add some dark beer to give it an extra kick and also used First Clear flour instead of Bread or AP flour.  I ended up keeping the dough in th

I get the feeling that dinner rolls are one of those things that don't come out of the oven very often. We all love them. There's something about the soft melt-in-your-mouth inside, the buttery outside... it's nearly impossible to resist a freshly made dinner roll.

Flavoured Ciabatta made using traditional methods. Suitable for sandwiches.

Traditional Biga - left to ferment for approx 15hrs at cool room temp.
300g '00' Flour, medium strength
150g cold water
1.1g Instant yeast

Final Dough - kept warm at 28c.
420g Biga
70g '00' Flour, medium strength
4g Malt Powder
7g salt
140g water
28g good quality extra-virgin olive oil.
sun-dried tomatoes to taste