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Yesterday my bread baking world got a strong hit! My wife dragged me in a nutritional health presentation. With most of the advice and recommendations presented I have no issue and I'm ok to eat raw vegetables, fruit, add parsley and cilantro to everything and drink green smoothies.

What really bothers me was that the presenter said that wheat is an extremely harsh food and the gluten in wheat is very bad for your health. Even my beloved sourdough multigrain rolls and bread she considers as bad.

As I had a long weekend off I decided to make my 1st ever Croissants using my  Bourke St Bakery cookbook. The results were pretty impressive and I subbed Doves farm dried yeast for the fresh with no problems. I made half of their recipe and here are the results!

I have been reading this blog for many months now and have been inspired and educated by so many bakers. I have used many of the wonderful techniques that ya'll write about (Sylvia's steaming method - genius!).

While I'm impressed by postings of boules, miches, baguettes, and batards, I wonder if there is room to post about a humble sandwich bread made with Guinness, oats, and honey. The recipe is from KAF Whole Grain Baking and is a regular bake for me.

This boule version of DMSnyder's handsome miche is scaled down to 1kg, and I've altered the formula a little, hopefully while remaining fairly true to the spirit of the original.

 I love big, crusty, whole wheat, sourdough bread.  I may have mentioned that in a previous post... or two.  That flour, water and salt can transform into something like this never fails to amaze me.  My tired brain particularly appreciates that such simplicity can still produce such wonderful bread - anything more intricate just isn't in the cards right now.

Hello,

Many thanks to Daisy_A for her wonderful posts:
Sourdough Wholemeal Lemon Bread, and Mexican Chocolate Crackle Cookies!

I wanted to bring some flavors to the table that remind me of sunny places, as it's been rainy and wet where I live for quite awhile. Daisy_A's recipes seemed perfect and lovely to share with our dinner guests.

Last week I made San Francisco Sourdough, and learned a lot.  I decided to try it again this weekend with some variations relating to flour mix, dough handling, retardation time and loaf shape.

As I mentioned to Larry on the other his post yesterday, I made your cheese bread (   I was about to..).... but I found out that I didin't have enough sharp cheese although I though I had enough...   So, I made " Cheese sheet" to fold into the dough like making croissants instead.

It is not neat.. 

I have been baking every Saturday since last December. While browsing in The Fresh Loaf, I noticed SylviaH's posts about Scali bread and decided that this would be this weekend's task.

The recipe is from King Arthur (here is their blog post). I didn't follow the exact recipe because I prefer leaner bread.

Biga: