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I am living at my aunt's these days and it has been a real pain in the arse getting used to baking in here. The kitchen is like twice smaller than mine, the oven is electric which is good, but feels just... weird.

However, I managed to make three loaves already, all Hamelman's: with olives, 50% whole-wheat sourdough

and whole rye and wheat sourdough.

First of all, kudos to everyone who has worked to make this such a wonderful, educational site. I am looking forward to participating in the fun here on Fresh Loaf.

After getting my first bread book for Fathers Day and after reading it cover to cover, I was inspired to try this recipe. The book is very insightful and really is a great book for basic fundamentals.

There are couple miches I have baked.

2.9Kg JT's 85x3 Miche.

One of the largest breads I have made. Pretty much the same as MC interpretation, only I didn't retard and hydration was lower, about 65%.

1.5Kg Gerard Rubaud Miche.

This week bake Jam-filled mini pockets

Siuflower

Pain au Levain, delicate, well balanced flavor. Not sour at all. DH loved it, I prefer it a bit more sour. Borrowed this shape from SteveB's blog here

Another shape:

Nice open crumb, for a 65% dough, it's surprisingly open:

I like to save these for special occasions because their elegance is truly fitting for those special moments. I make them for family gatherings and think they are a nice summer biscotti because of the ingredients of dates; pineapple, Maraschino cherries and walnuts. They make a very pretty summer cookie tray.

http://turosdolci.wordpress.com/2010/06/24/assunta’s-italian-stuffed-biscotti/

Two 50% wholewheats i have baked from"BREAD", one is wild yeasted, and the other is commercial yeasted.

WHOLE WHEAT LEVAIN (50% wholewheat):

I baked this lovely light loaf on a stone under a pyrex bowl, but i failed to get the even color round the loaf (its tough when you have a gas oven).

Hello all, my name is Aivaras. Long story short, more than half year ago i decided to try baking bread, or at least something resembling bread, because I've never baked anything, and then i found TFL. I want to thank all members on TFL, because almost everything i learned i learned from here. I'm starting blog to post some of my older bakes and to try to post after i bake something.

Pizza baked home at 650 degrees