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My wife and I have differing opinions about sourdough--I like it tangy, she likes it mild; sandwich bread--I like its crumb chewy, she likes it soft and fluffy; and biscotti--I prefer parmesan cheese, and black pepper, she craves ameretto-almond. But when it comes to baguettes we are 100% in accord: wheaty flavor, lightly chewy, open crumb, crackling crust. And in that order.

Ok i have had the internet down for the past week or so... but i'm still baking!

My starter is now about 5weeks old and is still feed twice daily. Bloody kneady!

Here are some of my loaves... i have awnsered lots of questions through trial and error. But i have a few that i'm lining up for you robyn :)

I love the norwich sourdough recipe... its great, bombproof!

Last night we returned from two weeks on vacation to an empty refrigerator and no bread whatsoever.   While traveling, I did not rush around looking at bakeries, sampling the fine local breads, searching for flour, or any other such thing.   The only homage to bread I inflicted on my family was a wee bit of shopping for baskets.   First I bought a basket which I had a vague notion I would proof bread in.   Yet as soon as I made my purchase, I realized that I would never, never pollute it with flour and wet dough and suchlike:

Hi folks just recently i was fortunate to be given some flour samples, one in particular that i hve enjoyed using is a course ryemeal. 

I have used it in a sour dough that is based on the rye meal being 500g (16.6%)  i have in the last two batches brought the rye meal and 2 litres of water to the boil  and allowed to cool. in this last batch i also added the chia seed to the boil up

to this is added bakers flour @2.5kgs and sourdough starter coming in at 1 kg, salt at 60g and butter or olive oil at 70g.

Gilchesters Miche and Borodinsky Bread

I made these loaves at home in my new SMEG oven at the end of August.

It's been a long time since I've participated in TFL.  It seems that baking for a living has become nearly all-consuming, and while I lurk around here looking at the wonderful breads being baked, I haven't had the time or inclination to even comment on what I see.

I haven't been baking for a bit, and apparently the starter that I thought was frozen in my freezer, wasn't, so time to make some new. This is on day #4 using the BBA starter recipe. Glad I put a plate under it :)

Sending this to Yeastspotting.

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I baked Pain au Levain (page 158 from Hamelman's book) a while ago, and I wrote about it here.

Not bread, but still baked and yummo!