This loaf is Pan de Mais made using the straight dough recipe for maize bread from Dan Lepard's book 'The Handmade Loaf'.
I've baked quite a few of the porridge bread recipes from Tartine #3 as well.
This next loaf is rye-porridge made using rye chops.
The loaf above contains millet porridge.
Finally this week, I baked a spelt-porridge loaf using flaked spelt and a barley loaf.
Unfortunately, I've fallen behind with blogging a bit but I'm going to try to find more time for both baking and posting next month. More pictures and chit-chat about these loaves is available on my blog http://jennybakesbread.blogspot.com Happy baking!
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How do you get that gorgeous spiral scoring? Are you using a lame? I don't know if I'd be able to do that with my existing method (just hand-holding the razor blade!)
Hi I just use a shape fruit knife, but the idea/technique I've copied from
http://tartine-bread.blogspot.co.uk/2013/01/mongrel-spelt-mega-stout-video.html
where Frances uses a razor blade just held in her hand. Her spirals are truly beautiful...
...but perhaps it's good to have something to aspire to :/
Nice baking. They all look great. I love porridge loaves as well.
Thanks! Your millet porridge loaves a few weeks ago looked good and reminded me to return to this recipe.
Nice looking loaves all around.