Loaf 58 is an experiment in shaping. We wanted good sandwich bread and love the 9 Grain loaf I make, so I wanted to shape it in a loaf pan rather than a banneton or on a couche. The dough is mixed the night before and left to autolyze in the fridge overnight. I used flour from a 10 pound bag...

Loaves 9 and 10 were Seeded Whole Wheat loaves using a recipe from the first bread class I took at Sur La Table. They were terrible failures, though the one we made in class was excellent. I still don’t know what we did in class that wasn’t reflected in the recipe. Now that I have...

I tried this loaf again. The results were a bit better, but still far from right. This time I mixed the ingredients the minimum amount to get them blended with the seeds worked in, this amounted to about 10 minutes less kneading of the dough. In addition to being faster and easier, the dough...

I tried to make the Seeded Whole Wheat Boule that we made in the bread class – it was one of my favorites, a surprisingly sweet nutty loaf that would make wonderful sandwiches but is also nice alone with butter. This version came out heavy and chewy. The flavor is nice, but I get very...