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Before I started bread-baking 10 weeks ago, we used to always have excellent hearth bread in the house from one or the other of the wonderful artisan bakeries in the area.  But lately, we've been eating my bread, except for the occasional bakery challah or bagels.  When I get great bread in a restaurant, I take it as a challenge: someday soon I can do it just like this.

Last Saturday I made my sixth consecutive attempt at baking Hamelman's Baguettes With Poolish.  My report on it is very late, and my procedure had a couple of forced errors (for a very good reason I'll get to in a moment), but I got some very good results nonetheless.

I have had my copy of Chad Robertson's "Tartine Bread" book for some time now and have read the posts here from those who have baked his breads. As has been pointed out by other posters, 100 pages are dedicated to recipes that use bread in them which is nice but isn't normally part of a "Bread Book". It is a beautiful book and the images take up many of the pages. The book was delayed in publishing for what seemed like forever. Several critics gave it rave reviews so I was hopeful.

Like many here, I imagine, I like to try lots of different breads in amongst my rolling repertoire of regulars. I've been doing more new ones than regulars lately, but had a sudden urge to revisit one of my old favourites: Gérard Rubaud's bread, which Shiao-Ping brought to the attention of TFLers some time ago in a spectacular bake that was essentially her homage to GR: see here.

I suppose it is rather funny to be making homemade sourdough bread and never having eaten any of it before.  I'm not sure what I'm supposed to be comparing it to.  I was in the San Francisco airport this time last year and saw everyone advertising their sourdough bread and wondered what was so special about it.  I didn't buy any!  What a dummy!

DRY INGREDIENTS

I think I'll post these here, and then start a new "Ugly Loaf" thread in the General forum.  It seems I'm always posting loaves I'm proud of because they look nice (to me), so it is time to admit I'm human.  Really, really human.

I mentioned in a post about a week ago I'd been laid up for seven weeks, unable to walk more than ten steps, let alone bake bread. The last four days I've been baking sourdough--two variations of the base 45%/45%/10%:Bread Flour/AP Flour/Whole Rye Flour; 68% Hyd., and 28% prefermented Bread Flour in the sourdough starter--nothing fancy, nothing new but just being able to bake leaves me humble and grateful once again I can.