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Hello, These small loaves are based on Eric Kastel's Almond, Currant and Orange Sourdough from his book Artisan Breads at Home.
The scoring is an homage to EdTheEngineer's recent spiral-scored boule, that he pictured along with his other lovely breads.

I had some extra orange peel from making Christmas fruitcake, so into the bread it went. I used dried cranberries instead of currants, and reduced the amount of fruit and nuts to a little over 25% of the flour weight.

On Sunday I baked seven loaves of bread, most of which we plan to sell at a church bake sale next week.

A while ago I cut some letters out of cardstock to spell the word 'hope', and I've used them as a stencil many times. (My wife and I put on an annual fundraiser called Georgia's Journey of Hope. I've been using the stencil on bread that I give as thank-yous to the volunteers for the fundraiser.)

Honey is thought to be a healthy good tasting sweetener.  I have heard that people from India

avoid baking with honey because there is a centuries held idea that heating honey causes it to

become toxic or poisonous in some way.  We have all heard that honey looses some of its healthy

benefits when heated.  We also have heard that heating and processing reduces potential for certain

bacteria.  Our food processing industry tries to make things attractive for the consumer and more

When I see Mexican Chocolate Crackle Cookies from Daisy_A in TFL:

http://www.thefreshloaf.com/node/20755/mexican-chocolate-crackle-cookies

I like this cookie so much. And I special interesting with chilli chocolate. For me it's very new taste. Normally chilli only on my fried salt meal. And that this cookie lovely white clour and crackle also attract me. 

This is a whole Wheat Multigrain I baked in a pan lately, only with no yeast added. Looks like my parents are starting to appreciate Sourdough leavened breads!

Lately , I learned a new trick. To know that a loaf is ready, I tapped on the bottom of the pan. When i heard a hollow sound, i baked it!

I have made miches from Peter Reinhart's BBA, from Daniel Leader's “Local Breads” and the Miche, “Pointe-à-Callière” from Jeffrey Hamelman's “Bread.” All were good breads. Reinhart's was the closest to the Pain Poilâne I remember from my single tasting in Paris some 25 years ago.

Looking for a birthday cake for my smart and pretty, but lactose intolerant stepdaughter, I leafed through my German and Austrian pastry baking books. Nearly every one of those gorgeous torte recipes listed cream as main ingredient, especially the Austrian ones, requiring lots of "Obers" (= whipping cream). But I had promised Cat a German "Geburtstagstorte" with all pomp and circumstances - and finally I found one.

Here it comes: chocolate lover's dream and almost lactose free - Nougat Torte for a lactose challenged, chocolate loving, (no teetotaler) birthday girl!

Firstly, I have a new song to kneed along to. The lyrics are relevant - I can only assume the idea for the video was conceived under the influence of something stronger than fermentation fumes.

The rhythm is slightly faster than my usual kneading rate, but in the same way top athletes often run to music that has a slightly faster beat than they find comfortable to improve stamina, my quest to be a finely honed baking machine will not succeed without a little pain and sacrifice. 

I made a batch of pain a lancienne out of bread bakers apprentice last sunday and put it in the fridge at work. I forgot about it and wound up baking it yesterday, which was saturday. The bread still sprung fine. It surprisingly wasnt that much more flavorful.