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This past weekend was double fun, actually.  First, I had Friday off.  Second, I had been asked to provide some bread for a fundraiser bake sale, so I spent Friday and Saturday baking.  It was a very welcome break from a long baking hiatus while working down the backlog of breads in the freezer.  I don't believe I have had the opportunity to produce this quantity or variety of breads at home previously.  

In this edition of what the heck can I do with a tub of dough (hmm, redundant,no?), I decided to tackle Ken’s other batard, which he calls Ken’s Artisan Country Brown.  Just for clarity’s sake, something I neglected to do in my write up about the Country Blonde breads last week, these are also not based on anything printed in the FWSY book.

It's been awhile since I've posted... although I have been baking but not as much as I'd like.  Sometimes that's life.  Anyway, I have numerous breads on my "To Bake" list, thanks to the many TFLoafers that have posted some wonderful breads.  I wanted a sort of everyday bread and the Polish Rye from Floyd seemed like it would fit the bill.  This is the second time I've baked it and both times they came out great IMHO.

Hi.  I'm in desperate need of a little help.  At the beginning of this year I went a little bread baking crazy and decided to finally try my hand at sourdough.  I chose the procedure in Peter Reinhart's Artisan Breads Every Day and had success for about 2 months.  Beautiful plump loaves(tho not so much in the sour flavor).  I really love the cold fermentation process and the 3 days he outlines to produce the bread fit in perfectly with my schedule.

Hi all --I'm headed to Paris for work tonight, very last minute, and after finishing some business, should have a free day (or half day) to explore Paris a bit.  It's been almost a decade since I've last visited, and I'd love to make a few stops at a few of the beautiful bakeries in town.  A bit out of the blue, I know, but are there any recommendations from this crew I could bring with me? Anis Bouabsa's bakery, Duc de la Chapelle, made my list from a few posts I read on this site a while back...

Thanks so much!
Drew

I made my first sourdough loaf last weekend and it was a success! I was originally going to make Hamelman's Vermont Sourdough but I wasn't going to be around the house enough for that schedule so I improvised instead. Good way to get me to stop being afraid of sourdough I guess.

1-2-3 method, basically:

1 part starter

2 parts water

3 parts flour

(and some salt, only ~3g, I know it's low but I'm sensitive to salt in bread)

A month late, but here is it. 

The best Black Pumpernickel I've ever made. Thank you @dmsnyder and @ananda for the inspiration. 

The first loaf was gone in less than a day - thinly sliced with Cheddar and onion is my favourite way of eating it

Full post and recipe on my blog here

and the crumb shot

     This week's loaf is based on Tartine's "Oat Porridge Bread." http://www.theperfectloaf.com/oat-porridge-sourdough/

     The bread was quite tasty, but I'm not happy with the crumb. I think the dough may have been too hydrated since I added water along with the oatmeal. I noticed that the wetness of the dough also made it exceedingly hard to shape and hold the scoring pattern. 

I live in CA, they now allow us to bake in our home kitchen and sell our goods at farmers markets and Restaurants. I am currently selling only at our local farmers market. My problem is the bags I put my breads in sweat, which makes the breaks soggy. My breads are banana, pumpkin and others. I would like to know if there is anything on the market, to keep this from happening?

I've been wanting to use quinoa again and it came to the top of the list this week. But what to combine with it? I find it is fairly neutral in flavor, at least the white kind I have is, but it does add a little texture, just hard to identify what. Alas, if it's in the kitchen and neither an implement or a cleaner, it's fair game to go into bread. So, the quinoa plus... sundried tomatoes and herbs, oregano and basil, and a little black pepper just because.