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It was time to do a repeat of this particular loaf. The recipe is very slightly tweaked from my original version.

1. Chop 100 g of Kalamata olives, 50 g of sun-dried tomatoes in oil and 100 g of feta. Add in 1/4 tsp of dried thyme and 2 tsps of dried oregano.

2. Autolyse all of the above with 705 g of water, 550 g of unbleached flour, 200 g of multigrain flour, 202 g of freshly milled Selkirk wheat flour and 50 g of freshly ground flax. Let sit for a couple of hours.

We just secured an apartment in Mexico, sight unseen. It's that cute! OK, we haven't seen it *in person* but we do have pictures. For example, the kitchen has a gas stove/oven with six burners. It's smaller than the typical American oven, so I think it will be more efficient. That, plus the mile-high altitude, should make for some interesting recipe adjustments.

But look at all the counter space!

This is an old type of bread which i found very hard to be manufactured today

This bread was made using lap method...

    I wanted to make a nice soft sandwich roll and had not used the Tangzhong method in a while.  This method never fails to deliver a soft tasty bun.  The addition of the potatoes and Greek yogurt along with caramelized onions put this one over the top.

For some of the rolls I added some shredded cheese on top and for the others some smoked sesame seeds were added.

The end result was a soft, flavorful roll perfect for a burger or sandwich.

Inspired by Mini Oven comment to my Eclipse 2017 challenge bread #2 I decided to try the idea of stuffing the vegetables with the sourdough. All the bell peppers and egg plan are from our home garden.

https://goodcookingfortheheartandsoul.blogspot.com/2017/08/yesterday-my-bride-was-going-to-be-out.html -  Follow this link for the full pictorial guide. 

I was looking for a nice pie recipe and came across this old post. 

http://www.thefreshloaf.com/node/19545/apple-pie-dream-pie-crust-realized

Along with my play-time (the Eclipse experiments), I also needed a basic sandwich loaf for the week.  We've had hot, dry weather, bringing on the need for an early harvest, so not much time at home right now and a need for much portable food!

For our sandwiches this week, I wanted to use up the last of my older durum and kamut berries (since I had stocked up again), use up the rest of the rye levain that I had built, and keep it fairly high in whole grains.