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This just came out of the oven a few minutes ago and I thought it looked too good not to take a picture.  It's Hamelman's Pain au Levain with Mixed Sourdough Starters.  It has two levains: a wheat and a rye.  It's not cool yet so no crumbshot.  It didn't feel over-proofed but after slashing and sliding it into the oven it seemed to get awfully flat.  It certainly sprang back though.  I made a loaf of volkornbrot that came out about 15 minutes earlier and because of the strong, sweet rye smell I didn't expect the smell of this bread to be very noticeable but its

Hey All,

Haven't posted in a bit and wanted to share with you something I baked for the Yelp 2nd Annual Bake-Off on Saturday, 5/15/10 in NYC.  I was up against some stiff competion with a dizzying array of sweets and savory baked goods...  I figured that I wouldn't win against those, but I took comfort that everybody went back for 2nd and 3rd helpings of my bread...

Here's what was left the Cranberry Apple Cider Bread with Walnuts that I baked:

Recently I received a lot of cracked rye (actually I hoped it would be a batch of rye chops, but unfortunately it's not the case...).

I put it immediately to work to prepare my preferred rye bread, something in between frisian rye and this one done from my friend Gi.

The night before I prepared a soaker with:

-320 gr of cracked rye (there are a lot of barely broken berries and some very coarse flour)

I have just finished making a loaf of Rose Levy Beranbaum's "Levy's real Jewish Rye Bread", from "The Bread Bible."  I had made variations of her formula noted in other blogs and only recently obtained a copy of the book which has her original recipe.  With all the waiting (autolyses) and rising times, this bread was almost a 24 hour project.  I started the sponge at about 3 pm yesterday and took the finished loaf out of the oven at 3 pm today.  It has now cooled and I sliced it in order to give half to friends.  As I don't have a cloche, I shaped the dough into a b

A few nights ago I made the rye with sunflower seeds from Hamelman's "Bread". Its is a 33% rye with 80% hydration (the rye includes a cracked rye soaker). The day I made the dough I immediately saw it was very very wet but I let it work in the mixer so I let it work in the mixer for 10-12 minutes instead of the 5 that Hamelman says. A huge mistake! The dough was over kneaded and like over kneaded rye dough, it went from wet and sticky to extremly wet and sticky!

This is a late 50% Wholewheat loaf i made:

This is my first attempt at the bread recipe in Lesson #3 on this site:

http://www.thefreshloaf.com/lessons/timeandtemperature

In my last post, I wrote about the classic Pane Casareccio di Genzano that I had made for the first time using the formulation in Daniel Leader's 'Local Breads' book. I was pleased with the result so this past weekend I decided to try the Whole Wheat version of the same bread.

Last week I've been enjoying a variation of the pain au levain I blogged about in my previous post - I'm really loving the bite the breads get by the rye sourdough. For the loaf pictured below, I raised the whole-grain amount slightly and added a healthy dose of walnuts. I'm such a sucker for walnuts; only bad thing about them is that they're not a "local food" around these parts. The ones I find in the stores are pricey and have travelled all the way from California... Still my favourite nuts, though.

When I blogged on my last weekend's baking, I threw in a photo of the pasta batch I had also made. Well, the pasta generated as much discussion as the breads … maybe more. So, I thought I'd write up the pasta dish we had for dinner tonight. (I know it's not bread, but I hope it's okay to post it on TFL anyway.)

Fettuccine with Turkey Sausage and Kale