Here are some pictures of a batch of Hamelman's light rye that I made using a couple of dutch ovens simultaneously. I did the entire mixing/kneading process by hand just to be able to get a good feel for the dough. I doubled Hamelman's recipe and made 2 three pound loaves using 2 dutch ovens.
I had baked this bread and posted some pics of this recipe (from Daniel Leader's Local Breads book) a week or so ago. The crumb on the previous post was not as open as it should have been and the loaf, as MiniOven said, was not nearly "ugly" enough. So, a couple of days ago I decided that the problem I was having was a result of my starter not being active enough before introducing it into the dough mixture, and I had not baked it long enough. Anyway, I received some good critiques from a number of TFLer's and greatly appreciate the advice and suggestio
This is my latest attempt at Maggie Glezer's Acme baguette recipe. I used scrap dough and poolish as she specifies and the taste was very good. I used K.A. First Clear flour for the scrap dough and K.A. French Style flour for the poolish and dough. Still needs work on shaping technique.
These are pictures of the process beginning after mixing. I made Jeffrey Hammelman’s Light Rye Bread from his book BREAD, A Baker’s Book of Techniques and Recipes (page 197)albeit a slightly modified version. I would have to say that this recipe is wonderful and very easy to make. His recipe ingredients consist of 2 parts. (1) SOURDOUGH, (2) FINAL DOUGH. He makes what I would call a sponge, which he calls “Sourdough” as the first step in his recipe. This takes 14-16 hours to ferment. Then he mixes the SOURDOUGH with the FINAL DOUGH ingredients. 
These are ciabatta loaves I made using Rose Levy's Bread Bible recipe. She doesn't call for "stretch and fold" in her recipe but I did 3 very gentle stretch and folds during proofing, then divided the dough into 4 equal pieces and it seemed to give the loaves better rise and crumb. The dough is very wet so I very lightly floured the work surface and top of the dough when doing "stretch and fold" (be careful with the amount of flour used to dust the dough or it will leave tell tale lines embedded in the interior of final
Petite Pain No. 1 (rolls) - S.S. France: - Bernard Clayton recipe
I was thinking about one of the main objectives of TFL (encourage, support and assist new bakers) and with that in mind I decided to attempt a "tried and true" recipe that would perhaps be appealing to bakers just getting into artisan baking. I set out to make a bread that would be easy and as fail-safe as possible for entry-level bakers to produce. I chose the Rustic Country Bread recipe from King Arthur flour. The recipe is available on line at their website.
I recently purchased Daniel Leader's book: LOCAL BREADS. After reviewing it I decided to try to bake Pain de Compagne (French Country Boule). I doubled the recipe so I would be able to bake 2 large boules using 2 different baking methods: 1. Using a covered Dutch oven, 2.
