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. Hubby and I discussed the pros and cons of a dough mixer.
The pros won and I now own a kitchen aid artisan miser! We took a 5 year warranty out on it just in case, so now, I am going to go mad this week playing with it!
YAY!
Nury's Light Rye Bougnat
Nury's Light Rye Bougnat Crumb
SF SD from Reinhart's Crust&Crumb
SF SD from Reinhart's Crust&Crumb Crumb
