It’s been almost a year since I started my 100 Loaves of Bread project, and here it is: Loaf 100! I’m going to do a separate post with an overview of the entire project; in this post I want to pull everything together that I’ve learned about making my typical Lean loaf. The...

I’m on a holiday bread-gifting roll. I baked these loaves for my Mom and sister. Happily I got the “pretty loaf mojo” back – these popped in the oven beautifully, making nice ears and a wonderful golden crust. I proofed them for 1:40, only 10 minutes less than Loaf 95,...

Along with Loaves 94, these are gifts for family. I wasn’t real happy with these loaves from an aesthetic angle. They came out asymmetrical , rising more in the front than the back. I know my oven’s heat is pretty even, so it may be that I didn’t score them consistently...

These loaves and the next batch (Loaf 92 – 9 Grain) were meant to be family gifts for the holiday, but our travels were aborted due to weather problems. From a gifting standpoint I was relieved, as these loaves didn’t turn out as visually pleasing as I would have liked them to be....

(Coming soon…)

This Lean recipe has become my “go to” loaf of bread. I love the flavor and it’s now very easy to make. This dough was mixed on Wednesday night and shaped, proofed and baked Thursday evening. One of the loaves is a gift for a friend that I had lunch with on Friday, the other...

While I was making the epi rolls, I also threw together a couple of lean bread loaves for leftover sandwiches. This bread, shaped in a rectangular banneton, makes excellent sandwich bread. Combine that with leftover deep-fried turkey and some extra bacon from breakfast, and you (or I,...

For Thanksgiving dinner I decided to make epi rolls. Epis are baguettes that have been snipped and shaped so that they look like a wheat stalk after baking. The pieces break off as individual rolls, which works great for a big family meal. I’ve only tried them once before and only did a...