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’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,...

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 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....

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...

Batch two of three batches of bread of a dinner party for our ETC-SV students. This loaf was my standard Reinhart Lean Bread – no chances taken when guests are coming over! The loaves were flavorful and popular, but did suffer from the reheating I did right before serving. Full details...

Another set of loaves made for the Boulder dinner. They behaved perfectly at higher altitude. I tried steaming the oven by spraying the oven and loaves three times during the first three minutes of baking. My spraying technique was not very uniform, though, and I believe that is the reason...