Bread for Christmas dinner in the form of French epi rolls, and an extra loaf for leftovers sandwiches. This French bread is basically the same as the lean bread recipe, except not as hydrated. The extra stiffness makes it easier to shape for baguettes, or in this case baguettes snipped into...

These loaves and Loaves 91 were supposed to be holiday gifts for family members, but our trip got postponed due to weather. The upside of that is that we got to keep the bread. I wasn’t happy with the way Loaves 91 came out, which were made at the same time as these, but these loaves...

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....

At the end of this adventure I will figure out how much bread I gave away – it’s been quite a lot. Here are three more loaves made as a year end gift for Sarah’s co-workers. Of course the fourth loaf stayed home with us. There was one mistake making these loaves that...

(Coming soon…)

This was an experiment with using a loaf pan to shape my 9 grain bread to get a form hospitable to sandwiches. The dough was mixed with the same recipe and process I’ve developed before (see Loaf 80) up to the shaping step. I divided the 1200g of dough into a 700g loaf for a large loaf...

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...

My recent failures with sourdough have me pretty upset, and I’ve been pondering what might be the cause. My theory is that my starter isn’t as active as it needs to be. To test this I did a feeding on Thanksgiving, while I was doing all my other baking, and I monitored it’s...