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I finally got the ingredients I needed to make Norm's onion rolls.  I made them for Thanksgiving dinner and they turned out great.  Everyone enjoyed them very much.  These are the REAL THING!  Thank you, Norm for the great recipe.  I'll be making these regularly.  And thanks to Eric Hanner for his detailed description, in his post, of how to make these rolls and the very helpful pictures.

Howard

oh my gosh, you guys!

This morning I awoke from a dream where Floyd had taken the family to a Thanksgiving Bread themed Amusement Park.

We even went riding on a roller coaster called "The Buttermilk Clusterbomb".

Happy Thanksgiving to you all!

Pizza quick and easy before the big T.Day!

Sylvia

I try to post some pictures and still have problem to do it right. I did posted my pictures on Flick.

siuflower

My first attempt at the baguette monge recipe posted by Jane...thank you Jane....I did add a little more water.  I should have proofed them a little longer I think.  My slashing needs improvement.  I slashed one with the little red tomato knife and the others with my razor...I went really fast with the razor on the last one and it does make it so glide so much easier.  Next time I would like to make them a little fatter and shorter.

Sylvia

Hello dear friends,

It is my first time to try bagels, the result was not bad, actually I can not judge because I have never taste it, I'll send you some to tell me how much did my recipe succeed.

Another question please , should bagels be a little bit chewy ,or I did knead too much my dough,,I am confused,anyway, it is not bad to try new recipes.

Thank you all and have a very nice day!!!

First, I want to express my sincere appreciation to Floyd for making this post with images possible on the new TFL system.  It keeps getting better and better.  Thank you!

The following are photos of Mark Sinclair's Portuguese Sweet Bread and Rolls that I made recently.  I divided the dough in half and made 2 loaves of bread and a dozen or so rolls.  Both the bread and rolls are excellent and favorites at our house.  The bread is very good either plain or toasted and the rolls are wonderful as breakfast rolls or as sandwiches. 

Thank you Mark for this great recipe and for your video on roll shaping, which showed me the proper way  to shape rolls.  Hope you're knocking their socks off with your baked goods at your new bakery in Kalispell, Montana.

Howard

Despite all the server brou-ha-ha, I've still managed to bake a few times.

A standard Pain Sur Poolish loaf, still more-or-less using this recipe.  Served with a pot of minestrone soup.  My goal is to make one pot of soup a week all winter long and try as many new soup recipes as I can.  Where there's soup, there's bread!

This was a 20% Whole Wheat Sourdough I made last night. The batch had 200 grams of moist activated sourdough starter to 1000 grams flour (800 bread flour, 200 whole wheat flour) and around 630 grams water and 20 grams salt. I did an overnight bulk fermentation in our "cold room" (a room that gets down to around 40 degrees on winter nights), then shaped and baked it the next evening.  It has a real nice sour flavor and smell.

Here are some of my recent bakes: First off is Pane di Como from Daniel Leader's "Local Breads". This is basically a simple white loaf leavened with a biga. It's pretty wet and tricky to work with, and came across as a wicked hybrid of a plain country bread and a ciabatta dough. It's really wet according to my bread standards (73%), but I think it turned out alright. It turned into a flat, wet disc during the final proof, but the oven spring was nothing short of impressive. An interesting bread to bake, but I think I prefer Hamelman's country bread to this one.

Leader's Pane di Como

Next is another batch of Suas' NY rye. Thanks again for posting the recipe, Howard; as you said, this is a keeper. Great taste, awesome caraway scent, and a joy to bake.

Suas' NY style rye

The caraway rye is a brilliant companion to gravlaks!

Suas' NY style rye and gravlaks

Lastly, here's my version of Eric and Mark's kalamata olive and cheese loaf. I made this with a pâte fermentée, and added feta cheese to the dough. There's roughly 10% rye flour in the dough.

Kalamata olive and feta cheese loaves

The loaves were really tasty, but I'll cut back a little bit on the salt next time. I only added 1.5% salt to the overall dough recipe, but the olives were pretty salty as well. Great tasting bread, nevertheless. Thanks for the recipe Eric and Mark :-)

Kalamata olive and feta cheese loaf with pasta