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Hello everyone,

If you suffer from arthritis,weak wrists or shoulder problem.When you have mixed your dough and it's not too sticky, instead of kneading by hand, roll your dough out with a rolling pin. Place the ball of dough on your bench, roll it out about 1-2cms thick ( you don't have to be too precise) Then with your hands roll it back into a 'log', ball it up roll again. Ball it up put it in a greased bowl,spray the top with oil cover, and allow to rise, 30-40 minuets then roll again. After the second or if you choose third time form your loaf. Let it rise and bake.

Another batch of soSJSD bread.  After the last quasi-embarrassing batch of 105% hydration goop the other day, I needed to get something that looked more like bread on my countertop.

Two baguettes scaled at ~300g each, and one sesame encrusted batard at ~600g.  Tha-tha-that's all, f-f-folks.  (there, I feel better now...)

Steam released and stock rotated.

finally I manage to bake something that looks like this! Used Hamelman's wholewheat multigrain formula.

instead of 2 hour bulk fermentation I did 1 hour and retarded for 2.5 hours (just because I had to go out for errands) and final  proof for 1 hour.

as i couldnt turn off the top element of my oven without activating the fan, i placed a sheet of aluminium foil on top of the dough while baking with the usual steam. Removed the foil after 20 minutes and the result was fantastic. So happy!

Well, now he’s done it.  I was fool enough to rise to the absurd challenge of dabrownman the other day.  He can be a bit like that mean childhood cousin from out of town who visits and convinces me to stick a fork into an electrical socket.  Well, I’m past that age, thankfully (I think), but I still fell for the old fork-in-the-socket routine.  Ouch!

My Father-in-law is staying with us for a couple of weeks so my Wife made him some Sunday Gravy with meatballs, sausage, and pork and beef braciole.  So of course I needed to make a good dipping sauce bread to go with it.

I decided to make a version of a bread I modified from Peter Reinhart's Italian Bread from "The Bread Bakers Apprentice".  He uses a Biga in his formula but I used a AP levain at 66% in mine.  The starter is a pretty high percentage of the overall formal at 44% but in the end it all worked out great.

Several weeks ago, I started a new rye sour - Lucy's way [http://www.thefreshloaf.com/node/43019/really-dark-old-school-sprouted-pumpernickel-–-memory-barbra]

I've had my eye on this one for a while and finally got round to it this weekend. A savoury loaf made with Spelt and Semolina. The sesame flavour is strong, but not overpowering. The dough was soft but after umpteen folds, I thought it looked strong enough. I let the boule rise overnight in the fridge again and it looked a bit flat by the morning. But once it was in the oven, it came into its own. It makes a great sandwich with smoked black forest ham and a sharp aged cheese.

On my last day of high school, I decided to make each of my teachers a loaf of bread. One of my teachers was vegan and from Milwaukee. For him, I made this challah in which the liquid used is a lager and the eggs are replaced with avacado (and a tiny bit of lemon to prevent browning), giving the dough a unique green tinge.

I shaped the dough into a trefoil knot, which I was convinced would look cool. It didn't.

 Before baking, I glazed the dough with some molasses mixed with a tiny bit of water.

The No Muss Mo Fuss rye starter is getting up there in age.  This week it was stored 14 weeks and smelled very sour.  Lucy decided to try out some new things just for fun and because she is just that way.  There is nothing she hates more than doing the same thing over and over.  Once is enough for her most always and she has no fear.  She does seem to do a lot more different things than most that way.