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pretty much as per Ru's post of 31 October, but as I don't like walnuts I used macadamia nuts and added sunflower seeds as well. Nuts and seed % as her bake.  Bulk ferment a touch longer, room temperature about 23°c. Final proof went quickly as I wanted to bake today (no retard) and an hour and a half later I put it in refridgerator to slow things while oven heated up.

First off I baked the two 1:2:3 loaves I had made (wasn't happy with last bake at all so needed to repeat it) and these turned out well so that is good.  

This is another experiment in preparation for bread evaluation this Friday. 15% whole grain spelt, 15% whole grain rye, 70% AP flour,  8.5% of starter from AP flour @100% hydration, allover hydration 72%. Rye and spelt grains were freshly milled at home. BF for 3.5 hours at dough temperature 28dC. After adding 2% salt after 30 minutes from initial mix I used Trevor's "stretch and scoop” method for about 8 minutes with a short brake and then S&F at 30 minute interval.

Sometimes, people just want a loaf of nice white bread, you know? I tried this recipe from America's Test Kitchen's book "Bread Illustrated", and found it to be just the thing. It's a soft bread, enriched with some olive oil and a bit of sugar, made with AP flour instead of bread flour. A pre-ferment (sponge or poolish) gives it a flavour boost too. The dough is very soft and delicate.

SFBI Pain au Levain w/caraway seeds.  Inside and (clearly) outside.

It seems like forever since I baked bread that wasn't rye.  This bake had the most explosive oven rise I have ever had, and I'm not sure why.  These were shaped oval, but almost grew round.  I used 50-50 Central Milling Artisan Baker's Craft and 85 Extraction Wheat, both malted.  I'm not sure what the equivalent percentage WW in this recipe would be.  The recipe is 75-25 bread flour to WW, so my experiment seemed low risk.

I was inspired recently to try a different sourdough recipe, taking some time away from my favourite. Whereas Trevor's has only 50g levain/starter (about 5% of the flour is pre-fermented), the Bread and Butter Project's sourdoughs call for 275g starter (about 22% pre-fermented).

Lots of decorating throughout the house, plus some stollen for when family visit for the holiday.  Maybe some for gifting, too.  Fortunately, the white stuff hasn't shown up outdoors, yet.  

Paul

Can I call this loaf a ciabatta? Well that was the original plan and I shaped according to P. Reinhart, sort of. I only did one letter fold. Well things bloomed beautifully along the letter fold seam and this made a nice sandwich loaf. Gave half to my neighbours and made their little girl's day.

Total flour 350g. I used 35g durham semolina and the balance strong bread flour. I mixed this at 78% hydration using 7g coarse sea salt and 6g EVOO.

the proofed loaf.

Crumb.

This weekend was busy in the kitchen. I was asked to make bread for a thanksgiving dinner.

  Hello all at TFL!  Having spent years in the employ of restaurateurs before making my way into food grade manufacturing and facility maintenance supervision, I have had to learn the importance of Food Safety and Food Defence.