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A friend of mine, who is a great baker, sent me this recipe that she adapted from a clipping that she cut out of the Chicago Tribune in 1994. She's getting ready to move and discovered it when cleaning out her files. She had kept it for 15 years but never tried it (just how many of us have recipes lying around for decades that we've never tried?) The recipe from the clipping was from The Bread Book by Betsy Oppenneer.

I just finished a loaf of sourdough from this recipe http://www.thefreshloaf.com/node/4737/finally-100-whole-grain-hearth-bread-i039m-proud

I was inspired by David (dmsnyder) and his 5 hour baguettes. I needed a sandwich bread that was as lean as I could get it but was still very much soft crusted and soft of crumb. I've found it, I think, by slightly modifying the 5 hour baguette idea and adding one enrichment: olive oil.

Stephanie’s Simple Bread
Makes 1 small loaf

Like many of you, I don't always have time to bake my own bread and I buy artisan bread where I can find it; sometimes from chain deli-bakeries and sometimes from independents. This is the first in a series of  retail bakery artisan bread reviews I will be publishing. I'm most interested in hearing your comments and learning where folks who appreciate good bread buy there loaves. First up is Whole Foods Market Ciabatta. The bread you get from Whole Foods will vary according to your region. Each region has a bakehouse that supports several stores.

I've just been given some nice baking-related presents for high-school graduation: a proofing basket, electronic scale, pizza stone, and a copy of "The Bread Builders". Excellent!

Thus ought to improve upon my hitherto rather inconsistent volume-measured bread. The question now is, what should I bake first with my new tools? Any suggestions? =]

In my last post, [url=http://www.thefreshloaf.com/node/12378/french-sourdough-breads-japan-and-quotvariety-breadsquot#comments/][color=blue]French sourdough breads in Japan? ...

Hi, there!

I've been watching all this great content about bread making and have long wanted to participate in the discussions. I have been interested in baking bread for a long time and had taken some commercial bread making classes back in the Philippines, as well as some personal lessons from my old aunt who is a nun. It has best remained as a hobby for me till I got to Singapore where I wet my feet again. The Fresh Loaf site is quite inspiring and I have shared your site with some of my officemates. And yes, they get surprised that a guy like me is into baking.

I hope I'm not the only one who does some strange experiments?  Like useing frozen pizza dough for a pate fermentee!!  I made french bread and another Daisy Ring yeasted coffee cake this time with Almond Paste filling.  They both tasted very good, lots of pleasing flavors in the both the bread and the yeasted coffee cake!

I heated my Kamado to 700ºF.  I used the temperature gauge on the Kamado to get an idea of inside temperature.  I placed one stone under my main grill to create an indirect baking oven.  Next I placed my rectangular baking stone on my main grill where I would do my pizza baking.  I used an infrared temperature thermometer to make measurements of the stone temperature.  The pizza dough recipe came from the King Arthur Flour website.

Picture of the bake follow.

I followed the 2nd recipe on davidg618's post "Adjusting Sourdough Starter" which allows a pure sourdough baked bread to be finished within 6 hours.  This is the first time that I could bake a sourdough bread with some height.  All my past ones were flat because they spreaded sideways once they were released from the form they were final-proofing in.  Also, the colour of the crumb is no longer greyish. 

Here is how it looks like