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This past week, I've been enjoying my lunchtime sandwiches made with my first-ever gluten free bread.  It's been a learning experience, in a good way.  The flavor is pleasant, albeit not the least bit wheaty.  I think I'd like it better without the buckwheat flour but that's purely a personal taste issue.  The crumb is moist and slightly spongy, with just the faintest hint of grittiness.  The texture is fairly close-grained, with plenty of small bubbles of fairly uniform size.

Since late April (last month), I have been baking regularly for my first client. (Hooray!) Customized to their needs, I created the "Bratwurst Roll", perfect for... Well, you guessed it, hot dogs and sausages.

Today I baked up a few 100% rye ("Cocktail Rye") with this cool pan that I picked up from WalMart a couple of months ago.  The metal is a little thin, so I put it on a sheet pan to bake.  After some experimenting, I found 1kg of dough for each loaf fills out each channel nicely. 

Truly The Best Ever ~ Homemade and Healthy Flour Tortilla Wrap Recipe 

This is upgraded recipe for Purely Rye Sourdough from the book Brilliant Bread by James Morton. This is pretty nice loaf packed full of great flavor and really rich in taste. It goes very well with some fruit on it as a healthy afternoon snack! Scroll down for a photos...

Recipe:
400g Wholemeal Rye Flour
300g Water
200g Sourdough Starter
100g Cooked Rye Grains
40g Honey
10g Salt

Aaaand yes, the third one is the Tartine basic whole wheat..
So far this one has proven to be the best whole wheat I have baked and a good ratio of whole wheat around 73%.

I will be baking this one going forward for sure!

As I said, I have three breads that I keep baking, with different results really...

Hopefully I'll get there and I will get them consistent in every way.

This one is Hamelman's - Pain au levain.

Hi everyone,

I am still baking these days, but just not enough time to share all my breads and tries with you...

I thought I'll just share some photos of the breads I've baked lately.

I am baking three breads over and over again these days, trying to get them consistently good...Sometimes I struggle ;).

This is the first one: the seeded white bread - the recipe can be found in the posts below.

Yesterday I shared my recipe for Bronx bagels. I also make bialys, which might make me one of the last 4 or 5 bialy bakers left.  For some reason bialys never became as popular as bagels. One reason might be that they get very stale and hard quickly. If not frozen and then toasted, it's like eating a hockey puck. The process is less complicated than that for bagels. Making bialys is like making cocktail size pizzas. The onion "schmear" prevents the entire piece of dough from rising.