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We decided at lunch time to have sausages for dinner and needed some buns.  I went to the KA web site to get a recipe for some that would be ready in 6 hours max.  I found a no knead recipe to use as a basis but decided to make a poolish with a pinch of ADY.  We put the whole wheat in the poolish to get it wet as long as possible and put half the honey in the polish too.

 I wanted to make a fairly uncomplicated bread with a good portion of spelt flour and while I was at it I decided to add some walnuts since I love nuts and my new apprentice Max is quite the nut as well.

My wife picked up some chocolate infused olive oil on close-out at William Sonoma so I figured that along with some chocolate vinegar would be a good compliment to the mix of nutty flours along with the walnuts.  I'm not sure you really end up tasting too much chocolate flavor but it did add some nice chocolate undertones to the final bread.

Hi there,

I would appreciate some help with baking rolls.

After shaping them in to balls and then proved they end up as flat as a pancake.

Is there some sort of special baking tin to keep the shape or does anyone know where I am going wrong ?

Thank you in advance

Back to basics for this bake.  This is my go-to, everyday bread.  I follow Hamelman's formula by the book.  I thought it would be warm enough to bulk ferment on the counter, but not much had happened by the time of the first stretch and fold, so I put it in the oven with the light on for a while.  At two and a half hours, the dough was still not where it should have been, so I did another stretch and fold and continued to ferment in the oven with the light on and off.

I had a lot of trouble with using knives to score my bread, and I ordered the French bread cutter, Bordelaise, from Amazon.  It makes doing this so much easier. Love it!  Made a 9-grain boule today, and the markings looked good. My husband even remarked about it!  It was well worth it, as I think it only cost about $15.

This is the first loaf I have baked using flour from my new Grainmaker mill—and the last loaf I will bake in this kitchen that I have been posting from for almost two years. We are moving house this weekend and amongst the piles of packed boxes and chaos I thought it might be a fitting end to try and find some time to bake a loaf and upload a post about it.

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this loaf is my second attempt baba BBA book! this recipes gives a soft and flavorful loaf for sandwich or eat alone. Gonna have it with tomato and cheese for breakfast tomorrow.

So, Tartine Country bread it is. I chose to try the much revered country recipe before venturing into more complex breads in Tartine book. Generally, I followed Chad’s instructions to the letter, including the shaping method depicted in his book.  The recipe yielded good sourdough bread, with moist interior, crackled crust, and smooth eating qualities with no acidic notes whatsoever. It is a really good bread, especially for those who have just ventured into making their own sourdough breads at home.

"Extra paradise" panettone from Cresci

I read the posts and blog entries on this forum pretty regularly, and I freely admit that there are far more sophisticated bakers posting here than I am. Many of the photos of breads, pizzas, and pastries I see look better; far better, and more appetizing than the products I see at local bakeries and restaurants.