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I have not exhausted the concept of Pain de Campagne. In fact, it is becoming clear that I have not even started to explore the topic. The more I bake big loaves, the better I like them. This is slightly acid, balanced with some sweetness with a nice caramel note and wheat undertones.

This is a 3.3 lb. loaf that is mostly whole wheat with some sprouted rye and sprouted spelt (~5%??)

It was mixed in the 5 qt.  stand mixer that I bought in 1980.

Soft White Sourdough Bread

First experiment in bread machine.

Cuisinart. Whole Wheat cycle, 4-hr 38-min. Dark Crust.

 Adapted from KAF original recipe:

https://www.kingarthurflour.com/recipes/bread-machine-sourdough-bread-recipe

Cold 40s-degF. Cloudy w/ drizzle.

Indoor temp 69/70-degF. 52 RHumidity.

Ingredients

113-g tepid Distilled* Water

7-g Red Star Active Dry Yeast

I had made a tasty carrot bread with spices before and wanted to do the same, but this time I thought I'd make two separate doughs and laminate them together. I did one white dough autolysed with carrot juice and a mostly whole grain dough autolysed with water.  After autolyse, I added about 100g of shredded carrot to the carrot dough.

I added cumin/chipotle powder/coriander to one loaf during lamination and I added raisins and toasted walnuts to the other. 

This is a redo of arecipe from last October with a few changes; I used spelt flour and cranberries this time as well as ale for part of the liquid. Sleeping Giant Brewery is local and this particular ale won gold at the 2013 Canadian  Brewing Awards. 

Recipe

Makes 3 loaves

700 g strong bakers unbleached flour

300 g freshly milled Spelt (300 g Spelt berries)

465 g filtered water

While I have Ken Forkish's Flour, Water, Salt, Yeast, I don’t often bake from it. I'll admit to being put off by some of his notions but that doesn’t mean I should deprive myself of good bread.  So, I decided to have another look when I needed to bake a couple of weekends ago. 

Back to my favourite sweet & savoury combo.

Tarragon Orange Peel Edam Cheese SD

Wanted to really get serious about baking, so followed perfect loaf's weekday sourdough recipe (https://www.theperfectloaf.com/simple-weekday-sourdough-bread/).

Here are the results!! Very very satisfied :)

i have been trying to make this type of croissant please help with ideas

and I made a big fat sesame semolina long batard @1000g, and placed a full sized apple in the photo for size comparison.

And a tray of Cinnamon Buns, alfanso style.  These are made with laminated croissant dough, and I haven't been able to locate elsewhere where such dough is used for these buns.  Therefore these are alfanso style.