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So I wanted to try a no-knead bread again;  Just very plain and simple. Just white wheat flour, water, salt and some yeast. 
1 kg total dough weight, 70% hydration. About a 1/4 tsp of IDY and 12 grams of salt. 

Just mixed it all together and left for a night. Then did some S&F and left to proof. First time in an oval banneton, second time in a round banneton (though that one was a bit too big for the amount of dough).

After proofing I turned on a shooter, slashed and baked at 250 degrees C. 

The Cord of Poverty

If you want to go straight to the video, follow this link 

This loaf has it all. Great dough, great flavor, and; slashing not required! A rope of twisted dough, placed parallel on top of the loaf, magically takes care of that. And it has great visual appeal. The long twisted strand of dough is like an umbilical cord. Where it touches the dough, it folds open. It's almost hard not to have associations with life, birth and fertility when looking at it.

It has been a long time since I have posted anything on The Fresh Loaf.  Having become more deeply entrenched as a professional baker has left me less time to bake at leisure.  And having helped to launch a new restaurant in Washington, DC has entailed too many days of continuous work to allow the time to bake for myself and share the joys and tribulations on this forum. 

Got this idea while watching Pizza Cuz on the Cooking channel. The two cousins visited a shop that sells only focaccia with toppings. It seemed to be a better rendition of Sicilian Pizza, distributed locally--Scranton, PA--and sold in Mom & Pop grocery stores when I was a kid. It was delivered in baking-sheet pans, and, as I recall, a 5-inch square sold for 5-cents. The crumb was like white bread, but chewy. The tomato sauce tasted like...tomatoes, with nothing but salt for seasoning.

I've been overloaded the past couple of weeks, so I've fallen a bit behind on my blogging and baking. 

I haven't baked in almost a month and my hands were starting to shake.  Withdrawl is no fun.

I decided to bake up a couple of staple loaves with some small tweaks to test my post vacation abilities.  Simple levain with whole wheat, bread, and rye flours.  Flax, barley, sunflower, cracked wheat, oats, and sesame seed packed.

Forgive me for going overboard with the photos.  I recently acquired some new gear and learned some new techniques on Photoshop.  A bit shutter happy since my trip to Arizona (668 photos!).

John

For those days between baking, I always make my kids to have some food from my side (we are a mixed family^^~).  For these steamed pork/vegetable buns, are very healthy and delight!!  They can be the between after school or when the lazy days come over me, I just simply steam them in the bamboo steamer to bring back to puff in a short time!!  So, I always make a few dozens of buns and save in the freezer:)))))))

Sometimes, we do need this healthy looking bread as for sandwiches or little mid-night snacks... I like to add some different dried berries ( after over night soaking in the rum) and enfanced some nutty flavour - walnut^^~

Thought it was time I join the yellow mellow bandwagon, at least with one yellow add-in, with little flavor impact. 

Leavin:

200g white starter (100% hydration)

400g flour     200g guisto's bakers choice 200g BRM spelt

400g water

11 hr RT ferment @ ~71F

Final dough:

1000g leavin (all of the above)

1240g cool water 

2000g guisto's bakers choice

50g salt

25g EVOO

25g poppy seeds

10g Turmeric

175g finely minced red onions 

We love pain de mie a lot, the kids specially.  Yogurt makes the bread even better as the second part of liquid after the poolish is added!