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That's a lovely flour. Don't you have to order it in 50# bags? I mostly use T-65 from France for white flour, which is also about as "white" as you can get.

That sounds delicious, Richard.
I make a whole wheat sourdough Challah, as well as one with a combinaltion of high extraction wheat flour (in between white and whole wheat) and spelt flour. I...

Maggie Glezer's famous book, "A Blessing of Bread" about Jewish baking around the world has 30 recipes for Challah, but I prefer the one she calls, "My Challah," as it's the one she bakes for her...

Beautiful loaf, Roy. I'll bet this week's sandwiches will taste great.
Richard

I love the flavor and texture of bread made from duram flour, and this is 90% extra finely ground duram flour called semolina rimacinata. I make poolish, as well as a levain and also use raison yeast...

Yeast water 86% Rye 13" Pullman loaf, freshly ground Danko Rye.


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Beautiful loaves, as usual, and I'll bet they taste as good as they look.

I usually bake artisan loaves, but Pullman loaves are terrific for sandwiches. I've been using a lot of yeast water levains, and sometimes combine them with sourdough levains or replace some of the...

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Le Pain du Soleil: 100% hydration leaven, cornmeal soaker, dough: bread flour, rye, high extraction flour, toasted sunflower seeds, black sesame seeds.

Wild Rice Sourdough with Cranberries, with freshly milled Kamut and freshly milled Einkorn:

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I like to soak my raisins in bourbon overnight before incorporating them in my cinnamon raisin dough.:)

Very nicely done loaf. Although I'm now mostly into sourdough and freshly milled whole grains, there is nothing like a good loaf of white bread for making toast, sandwiches, or lets you spread jam...

Today's sourdough bake: multigrain with freshly milled whole wheat, whole rye, and whole spelt flour.


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Beautiful loaves. Nice and dark, just how I like them, and great oven spring. How about a shot of the crumb?

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Rye Porridge Bread from Chad Robertson's Tartine No. 3. Pre-fermented cracked rye berries overnight (soaked in water with leaven), then cooked into a porridge and added to 70% bread...

One of my favorite sourdough breads is from Ken Forkish ("Flour, Water, Salt, Yeast") Field Blend #2, with 70% white flour, 17.5% whole rye, and 12.5% whole wheat, although I often bump up the...

You've been making some mighty fine looking loaves lately, Mike. Those bannetons have been sold out everywhere--a very nice Father's Day present.

A lot of good information. Thanks for posting.

Beautiful bread and waffles for your mom, Mike.

Ha, ha. It sure looks like it, but I couldn't reproduce it if I wanted to. I don't like to score the top of these loves and prefer the rough, organic nature of natural splitting.

40% whole wheat proofed in the refrigerator overnight and baked this morning. I'll use this loaf for sandwiches this week, and freeze the second loaf for next week.


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Robert was extremely generous of his time to mentor me in learning to hone. I kept going back for more help with honing, but it was almost more for a slice of his bread. He and his wife are as good...

Oh, man, I'd almost make the long drive to Walla Walla for one of those Cinnamon Rolls!!

In all my years in the Navy I don't remember ever getting a decent slice or piece of bread. It always seemed to be quantity over quality. However, I did think the food was halfway decent given the...

Beautiful loaves, Roy. Just looking at them makes my mouth water.