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My schedule cleared up enough that I could sneak in another test bake of this recipe last night.  Based on yesterday's exchanges with Eric Hanner and MiniOven I made only a couple of adjustments from the previous bake, and in particular changed the rack and tile setup in my oven at Eric's suggestion.  Here is a brief summary of this bake:

Pierre Nury’s Rustic Light Rye or Who Stole My Bubbles

yesterday I took the opportunity to knock up a batch of bread using the sour dough culture that i maintain here at work.

I have had some luck getting one of the chefs to do the sourdough crackers  over the last couple of weeks that appeared here  a short while ago.

I must say they turned out really good and loved by all those that tried them. Anyway it must have stirred me into  some action.

I started my dough just before 8.00 am and after mixing took it back to my office  where it was stretched and folded every hour

Is there anyone out there that has a great recipie for a cut out cookie, either butter or sugar.  I had a really good butter cookie recipie but misplaced it and I don't feel like going through the trial baking again.  I promised my daughter that I would make cookies for her wedding favors and need about 300.  I want to make snowflake cookies for a December wedding.  Any suggestions greatly appreciated.

some of the recipes here call for "old bread" ? is that old "cooked/baked" bread ? or it simply old uncooked dough (discard)

Sending this to Yeastspotting.

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Formula

Two Leavens, Some Wholegrain and a Commercial Mixer

I Can Not Get Enough of her beauty!