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This is a 100% whole wheat bread with corn slurry. It is an enriched bread with molasses and oil. TFL member Janet (Janetcook) has blogged about it earlier here.

I used sunflower oil, and substituted Molasses for date syrup since i didn't have any. Like janet, i used a sourdough starter (210g) instead of the yeast called for in the recipe. Furthermore, i had storbought fine cornmeal, so i cooked it to a slurry and used it after 1/2 hour.

Since I had Friday off last weekend, and since the weather on Friday and Saturday was rainy, it seemed like a golden opportunity for baking some bread.  While perusing Hamelman's Bread, the Whole Wheat Levain was the one that I kept coming back to as I weighed the alternatives.  

Mellow Yellow - by Donovan

I'm just mad about Saffron
Saffron's mad about me
I'm just mad about Saffron
She's just mad about me

{Refrain}
They call me mellow yellow

With the 3 GMA’s baking their fine cornbread I was all set to make one of my favorite ones with jalapeños, creamed corn, homemade apple and maple smoked bacon and who knows what kind of cheese but Donovan’s song kept spinning around in my apprentices tiny head.

I only recently discovered that one thing that doesn't appear to be available in Canada is Hawaiian Sweet Bread.  At least on the West Coast in the US, King's Hawaiian bread is easy to find at most any grocery store.  It's something I grew up with and that I associate with being a kid and snacking on in the car.  We certainly fed it to our kids a number of times on road trips.

Hi 

This weekend we have celebrated my son's first birthday. for the occasion I have prepared three breads:

- Baguette's (which did not came out that good...) - Jeffrey Hamelman's Baguettes with poolish

- Golden Raisin and Walnut Bread - again from Hamelman's. which was a huge success, 

always is.

- "Mixed-Flours Olives Bread" - my development. which it's formula i will list here.

But first some photos:

  Before:

This is my other version of ciabatta. A very holy version.
I find it very speical and different in texture. 

Poolish KA organic bread flour 33%
water 33%
SAF GOLD instant yeast (I am out of the red one) 0.1%

Main Dough
KA organic bread flour 67%
Himalaya pink salt 2%
ice water 40%
olive oli 5.8%
SAF GOLD instant yeast 0.2%

Many of us get rather, well, steamed, about our inability to produce steam in our home ovens.  Some good techniques have been posted here on TFL.  While I doubt that any of us will be able to produce anything close to the blast of steam that commercial ovens can provide, we may be able to do better than we think we can.

These are some of my recent breads. I've just bought dan lepards book, so hope to have lots of fun with the recipes.

Catherine

Interesting read, I think I will make some Baguettes.

http://parisbymouth.com/behind-the-scenes-at-paris-best-baguette-competition/

Cheers,

Wingnut

hello.. i like to share a sourdough bread baked by my lovely friend HK. i did mentioned and shared one of her loaf she made the last time. proud to say that i shared my starter with her. i can't remember how long ago, 6 months maybe. and she is baking marvelous bread since. one day, she asked me to recommend some bread books to buy. and i mentioned Ken Forkish and Peter Rainheart. i myself did not owned any but would love to one day. i did went through the reviews of the books at Amazon. and i liked both. any opinions or feedback about this bread book by Ken Forkish?