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Hey All,

Wishing you all a very happy 2011.  Here's my first loaf of the year.  It was for my friend Sarah's birthday on January 2nd...  I've been baking pretty much the same bread for the past few months save for few high percentage rye breads which I will write about when I have some more time and energy...  This bread is one of my best recipies of late...  Here's the recipe and process:

Total Recipe:

750g Total Flour

To be updated...

Tim

I'm about to give up on sourdough. I have been trying for six months with different formulas and they all wind  up smelling like fingernail polish revmover.

they look horrible .. not pink, but almost. and the acetone smell is overpowering. help please .. if there is to be any.

Well!  this is my first post,  HMMMM!!! What do we talk about, well let's start out with Viva la Difference! 

A couple days ago, I tested my new KitchenAid Grain Mill's output with a formula calling for about 30% whole grain flour. It was very good. In fact, the flavor of that bread has improved over two days. Even as I dipped my toe in the home-milled flour waters, I knew that the real test, for me, would be how the flour performed in a 100% whole wheat bread.

I had some starter left over from the blinis, and this formula looked manageable. I love caraway, so it was a no brainer. 

version of a spreadsheet for Baker's Percentage??  I have been working on one, but there are formulas that I am not getting down correctly.  Thanks in advance.

Pam

This is my first time making an Almond version or any version of a Russian Braided loaf and second attempt at posting it..a lot of writing today 'lol'..did better after going out to the movies!  A recipe from 'Baking Artisan Pastries & Breads' Ciril Hitz forward by Peter Reinhart

This bread is every bit delicious and rich as it looks...a real pleaser!  What a lovely gift it makes too!

BASIC SWEET DOUGH

1.  Whole Milk - I used 2% - 365g

2.  Eggs - I used 1 large and one yolk for sealing seam - recipe calls for 50g for dough

This is a story not about recipies, how good is my loaf, hydration or bakers percentages or any thing to do with my baking ability(or lack of after reading some blogs on TFL....that is a compliment to others that I am in awe of).

I have a lovely natured 11year old King Charles Cavalier Spaniel named Beau. Besides his hobby of wanting always to be with us, sleeping and eating his nose will sometimes get him into trouble as I will explain.