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I have been making some nice bread lately.

My shaping is coming along and I am favoring shapes like ciabatta and just very rustic looking breads and rolls in general.

I go between rye and semolina doughs and am enjoying making Fenu shapes. They look so cool :)

These are nicely flavored with cocoa and cinnamon and lightly frosted.

Full recipe is here

http://bakinghistory.wordpress.com/2007/07/25/cocoa-buns/

So I have been a busy little beaver this past week and fate has been mostly kind. Even though i was hobbled by last week's unfortunate encounter with a slow cooker box, I wasn't really slowed down too much in the kitchen. First up this week was a garlic and asiago cheese ciabatta built on a poolish.

Outside:

and inside:

I found instructions to make an apple bread in a vintage American cook book by J. L. Croly (1870) which simply indicated to use 1 part of pureed stewed apples and two parts of flour plus salt and yeast, using either white or Graham flour.

The result is a really good bread. Full recipe is here http://bakinghistory.wordpress.com/2007/07/14/apple-bread/

It's been a while since I've had the luxury of daily check-ins with TFL. Lots going on this summer, and actually I really don't have the time even now! But I made some sourdough sandwich bread today for the first time (so far I have only made rustic loaves with my starter), and I wanted to get the recipe written down and share it with anyone else who might like it.