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This is nothing fancy just a regular sandwich loaf. But is my first after having heart transplant. Getting back at it is best therapy. Unfortunately while I was out my starter didn’t make it so I’ll be just doing yeast for now. My schedule is hectic right now and just don’t want to worry about feeding and maintenance. I did some research and just wanted some more insight on is it just as simple as adding the amount of flour and liquid back to recipe to convert some of my sourdough to yeast for now? And do I just use as much yeast as I want to control how fast the fermentation? 

After seeing everyone's delicious bakes, I finally got to make one of my own. I used Maurizo's recipe for the dough, but scaled it ~1.3x to fit a 13" pullman, so 1075g of dough. I used more filling than called for because I love sweets. One end was chocolate filling mixed with nuts, and one end was the chocolate filling with the cacao nibs. In total it was 300g of the chocolate filling, 90g of some extra baklava filling (nuts/sugar/cinnamon), and a handful of cacao nibs.

....and getting brave enough to post my progress. This is a no knead yeast recipe. 50% KAF AP, 50% home milled hard red winter wheat, 76% hydration. Progress!

I'm starting to feel comfortable enough with the basics to want to get into the sourdough world. Onward!

Now to figure out how to add the crumb shot.

Edit: even figured out how to add photos! I had better quit for the day while I'm ahead. ?

Russian bread, not an old GOST recipe, but rus brot reverse engineered it from the ingredient list: https://youtu.be/1Vwf3TzPTYU

Original formula: https://fgbc.dk/1696

Here is the formula, using a mix of light and whole rye flour available to me, instead of medium rye: https://fgbc.dk/1667

I ran out of bread (taking a break over the holidays) and needed a loaf to go with soup so I was looking for something simple. I love Spelt with porridge so this was it. 

Recipe 

Makes 3 loaves

Porridge 

100 g large rolled oats

200 g water

45 g honey

40 g butter

Dough

700 g strong bakers unbleached flour

300 g freshly milled wholegrain Spelt flour 

50 g freshly ground flax seeds

700 g water

23 g salt

30 g yogurt

Having returned from holiday with a spare pre-mixed Ziploc bag of Abe’s VSSD loaf ingredients, I decided to use them with Anis Bouabsa’s baguette method to see what they produced.  Main changes were upping VSSD’s hydration to +78% and, as the baguette’s 24-hour retard method yielded no dough expansion, I added a further 12-hour, overnight ferment at room temperature (the norm for VSSD), which only offered a meagre ~10% increase in volume.  The VSSD stiff starter was about 3 weeks old.