I made these sesame-semolina flatbreads for this month's breadbakingday (theme: flatbreads). They are unleavened, extremely fast and easy. I was able to roll them very thin by using a pasta roller, the first time I used it for anything but pasta, and it worked very well. I will definitely use it again. Recipe here.
Susanfnp
I have to start off by saying that this was a very rewarding learning experience and I hope to be able to articulate some of what I learned by making this miche.
Nury's Light Rye
Nury's Light Rye - Crumb
I baked the Pain De Camapgne from Daniel Leader's amazing book, Local Breads. I added walnuts and raisins to it. It came out delicious. Here's yet another recommendation for this book.
Anyhow, here are some pics:
Raisin Walnut Sourdough Bread
I have had fun the last two days :)
I like not having to make mess or worry about kneading for 10 mins. Thats KAM's job :)
I made some oat bread and a lovely fruit loaf
A crumb shot.
I am having an affair. I cannot stop thinking aboput him and the possibilities! Oh the possibilities!
One thing to note: I forgot it and left it in the oven an extra 10 minutes or so. Every time I do this I am pleased with the result. Dark bread is well-baked bread!
I also tried the Lavash crackers from the BBA:
Eh...
[/center] I saw SourdoLady's most beautiful looking Sourdough Cinnamon Swirl Bread and decided I had to make it. Luckily, even though mine was a miserable failure at a cinnamon swirl, it still tastes good. 