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We've been away  visiting family in Switzerland (with a side trip to Ireland) for. the last couple of months.  While there I  couldn't resist having a try with Swiss flour etc.  So a niece had a rye starter that I was able to use.  I just used  30% rye flour and the rest the white bread flour.  just a basic 1:2:3 loaf. Funny baking in someone else's kitchen, using an unknown starter, unfamiliar flours and equipment and oven.  

So, after baking 75 loaves of bread in the one week since we've been back from holiday, what do I do for a break? Bake bread, of course! :) I was making "What do I do with all these green beans from the garden" minestrone for dinner, and needed some bread to go with it. All I had on hand was multigrain sandwich bread which didn't seem quite right with minestrone, so I figured it was high time I finally tried the most-bookmarked bread on this site - Jason's Quick Cocodrillo Ciabatta.

I've recently decided to start baking rye breads and have jumped in this past weekend with Hamelmans 40% Caraway Rye recipe. I had the ingredients on hand, including a rye starter that seemed to be percolating, whole-rye flour and some high-gluten flour left over from a bagel bake.

What I baked on the weekend. Simple White Bread. Inspired by my trip to New Orleans and eating Gendusa's PoBoy Buns. :)

 https://easierbaking.com

Boule bread - August 11, 2017

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Had some leftover I need to get rid of, sooo....

Took my most recent recipe and added the rye on top - then calculated 70% hydration for the water.

The wet dough looks and feels about like the previous loaf so hopefully things will work out. Rising for three hours, then mix and stretch w/ the usual ingredients...

I made some bread today to give away as a thankyou to some one that belongs to the local facebook "available for Barter" group its an Orange and Poppyseed loaf. its the first time i've made it and was quite pleased with the result the smaller loaf was for us and the other for giving away.

 the dough was a 3 hour dough

 the larger loaf weighed off at 500g the smaller one was 334g

Two lovely mini loaves - August 4, 2017

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   Give me a good loaf of bread and some cheese and I'm good to go.  This bake kicks up a porridge bread with 2 different kinds of cheese.

I added some lemon zest to the porridge which gave the bread a nice subtle citrus flavor and it went great with the smoked Gruyere and Havarti cheeses I used in the main dough.

I also added some almond flour to the porridge for a little extra nutty flavor and some sesame seeds on the outside for some extra crunch.

All in all the crumb was nice and moist and the cheese ....not much more to say :).