A small refinement on 100% Whole Wheat Loaf 59, this time with pictures! This version has 4.5% brown sugar instead of the 3.6% I used last time per the Reinhart Whole Wheat recipe. I mixed 1kg of dough the night before, putting it into the fridge around 8:45pm. I removed it from the fridge...

On to something new! Now that I’m getting confident with my sourdough, I decided to try the Tartine approach to sourdough. I followed the directions from Chad Robertson’s Tartine Bread for the basic country bread as close as possible. I started by feeding my starter the night...

This is the last of the deleted picture loaves. We had a friend over for BBQ dinner so I made my reliable Reinhart Lean Bread. Round boules shaped in bannetons is the simple approach I took with these two loaves, and they looked and tasted great. I was a little concerned when they...

Part of my collection of accidentally deleted pictures. Since Eric was going to be home for a few days I made a bunch of ciabatta sandwich rolls. I followed the same Reinhart ciabatta recipe as before with modifications in the shaping phase. The dough was mixed the evening before and spent...

Part of my collection of accidentally deleted pictures. My son Eric came home for a few days so I made sourdough for dinner and sandwiches using the SFBI recipe that I’ve done before with my Tartine starter. I made a regular batard loaf and two smaller sandwich loaves. I let them proof...

Okay, let’s get this out of the way right up front: I screwed up.  I got behind on my bread postings and forgot that I hadn’t dumped the images of loaves 59 to 62 off my camera. Then I went off on a short trip and reformatted the card to start fresh. Damn. No pictures for the next...