Labor Day Weekend Bread

==== "Remember always that a wise man walks with his head bowed; humble like the dust." -Master Kan==

Labor Day Bread Medley

I got a bit out of control during the Thursday evening through Monday period of the Labor Day weekend here in the States.

Front row:

• Healey Modified Beranbaum-Hammelman Sourdough Rye (this is my weekly sandwich loaf)

Middle row (left to right):

• Bread machine soft sandwich loaf based on Bob's Red Mill Potato Bread Mix with 75 g whole wheat and 75 g chopped sunflower seeds added; kneaded and baked in bread machine overnight using timer (nice way to wake up).
  
• Hamburger buns (first 7 of 14) based on Bob's Red Mill Potato Bread Mix. Mixed, kneaded, and first rise in bread machine; turned and 2nd rise, scaled, shaped, proofed, and baked by hand.
• Remnents of Somerset Cider Bread from _Dough: Simple Comtemporary Bread_ by Richard Bertinet. Ran out of rye flour and had to use some whole wheat. Very good toasted.

Back row (left to right):

• Classic White Sourdough; recipe from King Arthur with their Vermont Sourdough starter package. No added yeast
• Floydm Daily Bread. A little problem with the hydration factor here - the proofed loaf stuck to the peel like paste and was basically shoveled onto the stone. But the end result was tasty.

If you are seeking some quick positive feedback try the hamburger buns. They are very easy to make (by hand or with the machine) yet they never fail to generate oooohs of apprecation from barbeque guests. I use olive oil for a richer looking crust.

Table cloths from my wife's gigantic collection. My appreciation for the photographers who shoot bread cookbooks grows every time I try to capture images of my bread; getting the angles and perspective right is very difficult.

sPh