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I have been remiss in not posting sooner about my little (VERY little), home-based pico-bakery, Nickel Cat Bread Company.  I made my first loaf of sourdough bread about 11 1/2 years ago, which was a success in very great part to all of the information I gleaned from this site as I was diving into the hobby.  On June 3rd of this year, I sold my first loaves of bread as a licensed cottage bakery.  I have purposely kept my production very small, providing loaves to friends and neighbors for porch pickup here in Redwood City, CA.  My typical weekly production is 8-10 loaves,

We would like to hire an intern to work at Bread Obsession in Lexington, MA for this fall.  This position would be ideal for someone who loves to bake bread and wants to try out commercial baking in a relatively small and high quality artisan shop.  This is a paid position.  Email breadobsession@gmail.com if you have any questions and/or would like to apply.  Please include your resume, and explain your reasons for applying.

Today's bake:  HERITAGE WHEAT ROSEMARY FOCACCIA

Source:   Mastering Pizza - Marc Vetri

Note:   Makes 2, Pan Size = 14 BY 10 INCHES/35.56 BY 25.4 CM

Substitutions: None

Discussion: 

I want to maintain my skills in making baguettes.  Unlike Alan and Don who has really developed their skills for the long haul, I find unless I make them every few months my skills backslide.  I haven’t made baguettes with inclusions in a long long while so decided to add a handful of poppyseeds to the dough.

I haven't been logging loaves as much recently in part because I don't have easy internet access but also because I haven't been doing too much different.

  I found a handful of chanterelles the day before I wad planning to bake, so that became the inspiration for this one.  For whatever reason the ones I've found this year don't seem to have much flavor, but it's still fun to throw them in.  Olives are always a nice savory addition.

450g loaf

I’m trying to make Crystal bread please can you help me with a good recipe I can use with method and instructions 

Finally home and had a chance to bake a loaf of bread.  We are really enjoying this particular blend of whole spelt and whole wheat along with a combination of nuts and/or seeds.  I decided to use walnuts, sesame and poppy seeds this time and I’m glad that I did, the flavour from these inclusions really enhance the flavour of this milk bread.

The past three months were non-bake months due to travel.  Coming home I had to refresh my 100% AP levain and did so from my healthy 75% hydration mixed flour levain.  3 or 4 builds within 24 hours was all it took to have a hearty levain to work with.

All posted by me before, and I pondered whether to even post these, but what the heck.  Here's what came out of my oven between Sunday and Wednesday.

 Somewhat Deli Rye w/caraway - way easier than a true deli rye and just as tasty.

750g x 2 batards.

Today's bake:  Le Pain du Soleil

Source:  Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens

Note:  Increased TDW  to 2@ 1.0kg/ea., Hydration from 77.27 to 81.09%  due to fresh milled flour.

Substitutions: Bloody Butcher corn for corn meal, toasted sesame seeds for black sesame seeds.

Today's bake: Scalded Rye Bread - Rzhannoye Chleb S Zavarku (Russia)

Source: The Rye Baker by Stanley Ginsberg

Note:Changed TDW from 1.744  kg to 2.900 kg. to accommodate a Pullman pan - 15.75"x4"x4"/40x10x10cm