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Hi 

This weekend we have celebrated my son's first birthday. for the occasion I have prepared three breads:

- Baguette's (which did not came out that good...) - Jeffrey Hamelman's Baguettes with poolish

- Golden Raisin and Walnut Bread - again from Hamelman's. which was a huge success, 

always is.

- "Mixed-Flours Olives Bread" - my development. which it's formula i will list here.

But first some photos:

  Before:

This is my other version of ciabatta. A very holy version.
I find it very speical and different in texture. 

Poolish KA organic bread flour 33%
water 33%
SAF GOLD instant yeast (I am out of the red one) 0.1%

Main Dough
KA organic bread flour 67%
Himalaya pink salt 2%
ice water 40%
olive oli 5.8%
SAF GOLD instant yeast 0.2%

Many of us get rather, well, steamed, about our inability to produce steam in our home ovens.  Some good techniques have been posted here on TFL.  While I doubt that any of us will be able to produce anything close to the blast of steam that commercial ovens can provide, we may be able to do better than we think we can.

These are some of my recent breads. I've just bought dan lepards book, so hope to have lots of fun with the recipes.

Catherine

Interesting read, I think I will make some Baguettes.

http://parisbymouth.com/behind-the-scenes-at-paris-best-baguette-competition/

Cheers,

Wingnut

hello.. i like to share a sourdough bread baked by my lovely friend HK. i did mentioned and shared one of her loaf she made the last time. proud to say that i shared my starter with her. i can't remember how long ago, 6 months maybe. and she is baking marvelous bread since. one day, she asked me to recommend some bread books to buy. and i mentioned Ken Forkish and Peter Rainheart. i myself did not owned any but would love to one day. i did went through the reviews of the books at Amazon. and i liked both. any opinions or feedback about this bread book by Ken Forkish? 

Another pic of my first real success with the new method. Fresh ground Whole Wheat and Rye starter married with Pain a l'ancienne techniques to make a wonderful and unique loaf.

I've been working on a way to combine the Reinhart "Pain a l'ancienne" technique with a 100% sourdough from a fresh ground whole wheat starter for some time. I'm incredibly proud of this little personal breakthough, and looking forward to cutting into this bad boy! Ah bread... the stuff of life!

Just a short note to share some recent bakes.  We love Hamelman's 5-grain levain - it's flavorful, moist, healthy, and it freezes well.  We always keep a loaf in the freezer, sliced and ready to toast for spreading with (choose your topping: cream cheese, yogurt cheese, jams) for breakfast.  It also makes a great sandwich bread.  I follow the basic recipe from Bread (1st edition - I don't know how it compares to the recent release), with just a few small additions.

Sorry for the duplicate post however I realized I posted this bake accidentally in the forum but wanted it on my blog.

Today I finally had a chance to bake the Tartine loaf with my new baking gear.  This is the second bake with the gear.  I strongly suggest to anyone experiencing the same issues as I had with bakes, GET THESE SIMPLE ITEMS.  It has taken my breads up a few notches and fixed all my problems immediately.