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have used egg white, egg yolk and butter...my knishes wont brown!

My work schedule is set up so that I get every other Friday off.  Or, as my employer puts it, I'm on a 9/80 work schedule.  That means Mondays through Thursdays are 9 hours a day, one Friday is 8 hours, and the following Friday is off.  I love it.  Having a 3-day weekend every other week is a wonderful thing.

As mentioned in my other post, I was busy baking a ton (for me) of loaves today. This is Oats 4 Ways recipe. It also makes 2 large loaves or 3 small ones. Bake for a shorter time if making the smaller ones.

1. Toast 75 g rolled oats and then soak overnight in 150 g of boiling water.

2. Soak 75 of oat groats overnight in 150 of boiling water.

It was like a baking marathon session today. I can only bake 2 loaves at a time and I had 10 loaves to bake! I more than doubled up on what I usually do because I can't bake next weekend and I wanted to give a couple of loaves away to friends and family.

So the first set of 5 loaves were this multigrain and sprouted wheat sourdough. This makes 2 large loaves or 3 small ones.

1. Sprout 75 g of hard spring wheat berries. I used an old variety called Selkirk. This took a few days. When the tails were as long as the berry, I put them in the fridge.

This is my first attempt at sourdough. It's just a plain loaf proofed for about 20 hours in a round banneton, then adjusted a little bit to make a more rectangular shape. I was a little bit disappointed with the oven spring, but I think that was because I didn't leave my Dutch oven to heat up for long enough,  Because i was getting a little impatient. Other than  that  I'm very happy with it.

Please let me know what you think, criticism more than welcome, also, would I be better buying a rectangular banneton, or is it fine to adjust the shape just before baking?

To my honey corn bread recipe I have upped the jalapeno from one to two. Not a lot of heat from these peppers up here in moose country, but they added a nice crunch, as did the corn kernels I added. The final add was old cheddar diced fine.

Lucy started off to do a more complicated bread by getting the 5 grain sprouts going on Wednesday but we forgot about the new Fig Yeast Water we started last Friday from the re-hydration soaking water left over from last week’s bake.  We wanted to include it in a SD / YW combo bake but it took a day longer than planned to get up to full ramming speed.

Hello TFL'rs on this late night! Wanted to share with you all my bake of the day. So I decided to make a "Honey Whole-Wheat Sandwich Loaf". I used K.A.F whole wheat flour and a little bit of K.A.F white whole wheat, this recipe I found used a "sponge" and what made the dough have great taste was the use of good raw and wild honey and melted butter and salt. I couldn't wait to slice into the loaf and taste the reward of a little patience (ate those slices in the picture right away with peanut butter on one slice ;p). Happy baking all!! . Here is the link.