I just baked the last loaf of my 100 Loaves of Bread project. In addition to learning how to bake great bread, I learned a few things about myself and doing life projects. If you’re interested in a view of the project by the numbers, that can be found on my Analytics page. Slow Learning...

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...

Batard, Banneton and Baguette: the three most common ways that I shape my bread. As the last sourdough loaf of my 100 Loaves of Bread project I decided to make all three shapes from one batch of dough. I was 67% successful at that. My sourdough starter, which is now almost seven months old,...

I’ve made these delicious cinnamon rolls before (Loaf 79). Unfortunately it’s a four hour process, so having the hot and fresh for breakfast isn’t a reality. I did a successful experiment this time to address that problem: I started mixing the poolish for the dough at 5:15pm...

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,...

My first loaf of this project was Beer Batter Bread, almost a year ago. It’s a nice, hearty bread made without yeast. The recipient of this loaf can’t eat dairy products, so I used margarine on the top of the loaf instead of butter. This was a gift, so I didn’t get to try a...

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...

This loaf and the next one are replacements for family gifts that we didn’t get to exchange earlier due to weather problems (See Loaves 91 and 92). I corrected my ciabatta mistake from Loaf 90, and proofed these loaves for an hour on a well floured breadboard before flipping them over...