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Hello to everyone,

Sorry I haven't posted anything in the past month, beeing busy with work and outside work. I would like to share these pictures with you guys, this were the selection of breads I used to bake for the restaurant I was charge of.

There were always minimum of four breads can include: lemon, tomato, olive, bluecheese & walnut, pain de campagne, savoury brioche, focaccia, fougasse aux lardons, plain white, 50/50 wholegrain. 

I had a really great success in scoring the sourdough batards I made over the weekend, and wanted to share.  They were made using the "experimental" sourdough baguette formula I concocted awhile back, although I screwed up in several places -- added salt to the liquid levain, and far too much water to the firm levain/pate fermente.  I managed, though, adding more flour and omitting the salt from the firm levain.

I finally made a baguette that I am happy with using my oven. =)

These are 10ozs. Allowing the preshaped baguettes to rest before shaping definitly is worth waiting for. I shaped the first 2 pieces w/o rest and they turned out very...odd.

I've been in total love with 1-2-3 bread since discovering it on this site.  What could be easier than using discarded starter in a 1-2-3 ratio with water and flour.  (Weigh starter, x 2= water, x3= flour).  I always get fantastic results, great flavor, and no pre-planning.  Here's the original post

1-2-3 Bread

Made some spelt crossaints today using the straight dough formula from Suas' Advanced Bread and Pastry, except I used spelt flour. They tasted great. I'm really liking spelt flour and am trying to put it to all uses.

Sorry I don't have a shot of the crumb.

Background:

For those who might be interested.

I have posted an article on NowPublic about the award given for the best baguette in Paris. You can link to it from my blog. The name and address of the baker can be found on my blog and in the article.

http://turosdolci.wordpress.com

This boule of about 2 pounds is adapted from various published formulae that have been reproduced here. I prefer the taste and challenge of pure sourdough.

Inspired by Lindy,  here's my try on the bagels.  But obviously mine didn't turn out as nice as hers.
As I can't find high gluten flour - I used Japanese stong bread flour - 12% protein level.  Without diastatic malt powder,  i left that out.  Without malt syrup,  I used honey and brown sugar instead. Here's a description of how I did it.  see post here. 

It's from "A Blessing of Bread", and many TFLers here have tried it with great success, I will just list the following two here (recipe can be found there too):

http://www.thefreshloaf.com/node/14803/sourdough-challah-quota-blessing-breadquot