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One of my friends told me that the Honey Oat bread with Seeds that was derived from MutantSpace's post was the best loaf I had made so far, so I decided to repeat it but using Spelt instead. I was a bit concerned that the Spelt might make it ferment too fast but I lucked out and it behaved itself. The loaves were beautifully proofed when I took them out of the fridge this morning. And on to the recipe:

1. Toast 60 g each of sesame seeds and sunflower seeds. 

Finally - I have a loaf that looks like the ones in all the pretty pictures! LOL

The dough just starting its ferment (which occurred in the refrigerator overnight)

Have you ever had the experience of falling asleep in class, only to realize on test day, that the info presented in that class was exactly what you needed to know for the test?!?!   So.... three+ years ago, I was in Puglia... visited Altamura even.  Not only that, but I visited a BREAD BAKERY IN ALTAMURA.... And I was lucky enough to be with someone who KNEW the baker... and we were there early to watch him shape and bake loaves!  

My first bake was soft pull apart dinner rolls and they didn't turn out well. Now I have moved from a kitchen elevation of 4,420 ft above sea level to 2,600 feet. I was not getting the rise with the same amount of levain. Also moving from an electric convection to a non-convection oven gave different results.

I have a profusion of rhubarb (and other things, but that's another story) from the garden right now, so I've been canning and preserving. Yesterday I made a batch of sweet pickle relish and another of rhubarb chutney. I've been thinking of how to use rhubarb in bread, so I decided to do a test loaf of sourdough ('cause, I had, like, nothing else to do, right?) with some of the chutney ingredients.

I started with my go-to formula when I'm testing ingredients rather than technique or formula - a simple 1-2-3 country sourdough.

    |Th

This is a new version of an older formula using a starter instead of yeast.  I also removed the honey that was in the original and used fresh milled rye flour.

I added some crushed caraway seeds that I pulsed in my coffee grinder for some added flavor.

Little T Bakery  t-shirt, Portland Oregon

My mom made some fillo dough yesterday and gave me some to play around with:

The first picture is of traditional nut baklava. I made a paste of walnuts and orange blossom water. 

I don't bake a lot of gluten free bread, but I've got a couple of regular GF customers that I bake for weekly. Usually I bake a nice Olive bread and GF "Not Rye" (sort of a deli rye style). I use recipes from Bread in 5 Minutes a Day (Healthy Bread in 5M and Gluten Free Bread in 5M).

   (Some home baking today - a 90% durum with wheat starter.)

I am thinking about going to the Kneading Conference next week.  Has anyone gone lately or planning to?   Any thoughts or tips?  Thanks!