The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Labor Day Weekend Bread

sphealey's picture

Labor Day Weekend Bread

==== "Remember always that a wise man walks with his head bowed; humble like the dust." -Master Kan==



Labor Day Bread MedleyLabor Day Bread Medley

I got a bit out of control during the Thursday evening through Monday period of the Labor Day weekend here in the States.

Front row:

  • Healey Modified Beranbaum-Hammelman Sourdough Rye (this is my weekly sandwich loaf)

Middle row (left to right):

  • Bread machine soft sandwich loaf based on Bob's Red Mill Potato Bread Mix with 75 g whole wheat and 75 g chopped sunflower seeds added; kneaded and baked in bread machine overnight using timer (nice way to wake up).
  • Hamburger buns (first 7 of 14) based on Bob's Red Mill Potato Bread Mix. Mixed, kneaded, and first rise in bread machine; turned and 2nd rise, scaled, shaped, proofed, and baked by hand.
  • Remnents of Somerset Cider Bread from _Dough: Simple Comtemporary Bread_ by Richard Bertinet. Ran out of rye flour and had to use some whole wheat. Very good toasted.

Back row (left to right):

  • Classic White Sourdough; recipe from King Arthur with their Vermont Sourdough starter package. No added yeast
  • Floydm Daily Bread. A little problem with the hydration factor here - the proofed loaf stuck to the peel like paste and was basically shoveled onto the stone. But the end result was tasty.

If you are seeking some quick positive feedback try the hamburger buns. They are very easy to make (by hand or with the machine) yet they never fail to generate oooohs of apprecation from barbeque guests. I use olive oil for a richer looking crust.

Table cloths from my wife's gigantic collection. My appreciation for the photographers who shoot bread cookbooks grows every time I try to capture images of my bread; getting the angles and perspective right is very difficult.



zolablue's picture

Wow, Sphealey, you've been busy!  Great job on all the bread. 

Paddyscake's picture

that sounds one point I had Thom Leonard French country, Sourdough English Muffin bread, sourdough waffle batter, Ratatouille (trying to use up some of the veggies from the garden) all going at the same time. In the meantime, washing and freezing Marionberries, making Marionberry Cheese Pie and freezer jam. I have a couple week reprieve until the figs start coming on. There is NO WAY I could have survived as a pioneer or in family that grew and raised their own foods! God bless all those ladies who spent the harvest time canning, feeding, cleaning and nurturing at the same time!! Phew ..and I do it because I enjoy it..I think? or am I out of control ?    ;  )

Mini Oven's picture
Mini Oven

and plenty of hands to help out. Families might have worked together and then divided up the jars. They would hire extra workers during harvest season. And Grandma married off all her sons to the girls from the Home Extension office who wanted first hand experience and would work hard on a farm. Smart Lady. I'm sure you would survive as a pioneer woman too and you'd have fun doing it. :)

Great photo or what is left. Can I have the Scherzel? --Mini Oven

soberman's picture


 I think, you're quite master about artisan bread (and also bread maker).


Could you give us the recipe for hamburger buns?


Thanks in advance... 


Oldcampcook's picture

was the only one who spent the weekend in the kitchen.

I made 9 loaves of bread, using 3 different sourdough starters; 2 batchs of pizza dough; 2 baguettes; a batch of Kaiser Rolls; a sourdough chocolate cake with home made butter cream icing; and a small roast (to go along with the bread!!!)


susanfnp's picture

I am so impressed by all of you multitasking people.

sPh, all of your breads look great and very nice on your wife's tablecloths (antique?)


expatCanuck's picture

sphealey - 

Did you ever find a nut-free flour source (or sources)?

If so, could you share?

Thanks kindly.

 - Richard

sphealey's picture

I have not found a single source with a full range of nut free flours. I read the labels carefully and call the customer support lines when I have questions. Bob's Red Mill seems to be very good about separating their production lines and marking very clearly. King Arthur uses several manufacturing facilities so we read the labels each time we buy. Those are the only two I trust so far since their customer support people are so knowledgable.

War Eagle Mill told me that they do grind nuts on their stones and all their products had to be considered contaminated.


expatCanuck's picture

I just received correspondence from Hodgson Mill's customer support.

They advise that their facility is peanut and tree-nut free.

And I'm advised that the Canadian brands Five Roses and Robin Hood are also nut-free.


- Richard

expatCanuck's picture

> King Arthur uses several manufacturing facilities so we read the labels
> each time we buy.

Yes, I noticed that the latest KA organic flour that I purchased was labelled 'Made for ...' or 'Processed for ...' or some such.

And no mention of the dreaded 'Processed in a facility that also processes ... [nuts].'

 - Richard

expatCanuck's picture

In recent correspondence, King Arthur advises: Thank you for writing. Our signature flours are peanut and nut free. Our
mixes are not because as you suspected there is a possibility of cross
contamination. I will pass your comments on to our catalogue staff. 

 - Richard