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A few weeks ago, I made an accidental very sour rye bread, which had an addictive quality to it, but unfortunately failed in every other regard.   So armed with advice from some very helpful people on the forum, I have been trying to make a successful loaf with that same tart and delicious taste.   This I have not yet succeeded in doing.   Yesterday I decided to try to follow the Hamelman pain au levain approach with some notable deviations to see where that would get me.   So I started with the basic pain au levain formula, but upped the ra

And that is how I celebrated it :)

It's my first time baking 100% whole wheat bread. The recipe comes from Peter Reinhart's Whole Grain Bread book.

Well, my last post was all about my new WFO, and I said I would keep everyone posted on how things go as I complete the oven and learn to bake in it.  Some of the lessons have been hard to learn.  Having finally recovered (mostly) from the internet connectivity disaster my ISP wrought a couple of weeks ago, I'm now able to post some progress. 

Inspired by one of Shiao-ping's early bakes...  I'll post a description shortly...  For now, here's a 360 degree view of the loaf...  It's cooling now, so I'll have to post crumbshot pics tomorrow...

Enjoy!

Tim

I baked Greek Bread (Psomi) today, using Brother David's Sourdough version with some Durum flour (http://www.thefreshloaf.com/node/15470/greek-bread-improved).  The first time David baked Psomi was at our house last December, with the assistance of his Greek daughter-in-law (one of our very favorite nieces).

I've been doing a lot of baking the last few days to help me meditate and leave the worries somewhere else.  Baking bread is such an enjoyable, fun, healthy and nutritious thing to do for yourself and your family and/or friends.

Today, I decided to try my hand at a semolina-whole wheat sourdough loaf that was infused with darkly toasted sesame seeds in both  the dough and on the crust.

Here are the ingredients, mixed in this order:

For a change, i decided to lay a side my beloved "BREAD" by Hamelman, and go back to my first baking companion: "Peter Reinhart's" Whole GRain BReads.

I always wanted to bake the Struan, but the laborious and tedious preparation for this bread deterred me. Yesterday, i took a deep breath and gave it a try.

The Recipe (750 g loaf) calls for butter, sweetner, and cooked and uncooked soaked grains. This is a 100% wholewheat bread.