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**Pequod** · May 10, 2020, 06:24 AM

Today’s loaf. Pain de Campagne with fresh milled heritage red fife wheat, spelt, and rye. I like the long batard for the higher crust to crumb ratio.

**Thunder77** · May 11, 2020, 06:56 AM

Stunning! Beautiful!

**hoovarmin** · May 11, 2020, 08:56 AM

Is there a recommended method for seasoning a bannetton? I have rice flour, but I'm afraid to use my new bannetons because the dough's I've been making are sticking to the tea towels I've been using to the point of ruining them.

**Pequod** · May 18, 2020, 09:31 AM

Sourdough demi baguettes using fresh milled ancient grain Kamut harvested from a nearby Egyptian tomb.

**Pequod** · May 18, 2020, 10:15 AM

The crumb

**Thunder77** · May 18, 2020, 05:35 PM

I’m not buying the bit about the Egyptian tomb, though.

**Thunder77** · May 24, 2020, 09:43 PM

Not sourdough, but still made with a poolish pre-ferment. Forkish Harvest Wheat.

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**scottranda** · June 19, 2020, 04:40 PM

Best bread I’ve done!! Long ferment sourdough. I had to boost it with some commercial yeast, but it was like a pinch. I needed the extra boost. I can’t wait for breakfast tomorrow!!

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**RonB** · June 21, 2020, 05:45 PM

I made some soft dinner rolls today using a King Arthur recipe that included using the tangzhong method to improve the rolls. My wife took one bite and said delicious. She took another bite and said wonderful! Tangzhong is basically just making a roux with flour and a liquid.

Both the recipe I used for these rolls and KA's article about tangzhong are linked below:

Japanese Milk Bread Rolls

https://www.kingarthurflour.com/recipes/japanese-milk-bread-rolls-recipe

Soft, pillowy bread rolls made using a special Japanese technique.

https://www.kingarthurflour.com/blog...n-to-tangzhong

**hoovarmin** · June 22, 2020, 11:07 AM

Buying the Forkish book was one of the best things I've ever done. Never thought bread like this would come out of my kitchen. Now that I've made the overnight and saturday morning breads I'm going to try out the poolish and biga recipes, and then on to Levain. Ultimately I want to get a feel for working with dough that will enable me to go after what has heretofore been my white-whale - pizza.

**Willy** · June 30, 2020, 10:38 AM

Pequod Thanks so much for mentioning Open Crumb Mastery! I'm only about 15% through it, but it's already answered/addressed a number of my questions and problems. Now I'm stuck with another "problem" though; I really like very sour breads, yet it seems that using a large percentage of sourdough starter, as I have been doing, likely contributes to poor gluten formation (verified by my recent results), so I'll need to read more and figure this one out. Anyhoo, I highly recommend the e-book to all bakers here--I do wish it was available in hard copy :Â«(. Thanks again!

RonB Thanks mucho to you for posting about the tangzhong method. Those rolls are on the schedule for Friday night; they'll accompany an Iberico pork loin roast

**Mark V** · July 3, 2020, 05:10 PM

When I bake two loaves (normally I bake one) I have used a Lodge cast iron dutch oven and an All Clad dutch oven. I am through with the All Clad. I will bake them serially in the cast iron. First, it takes about 10 minutes more in the All Clad. It also does not turn out as well. From now on I am only using the cast iron.

You can see, two loaves, first from the All Clad.

Look how much better the cast iron did. Sorry it was cut first, but you can see the crust and how much
better it is.

**Pequod** · July 18, 2020, 01:34 PM

Sourdough with fresh milled ancient grain Khorasan. Crikey, this is good.

**scottranda** · September 6, 2020, 04:03 PM

Sourdough bread 😋 the one pic that doesn’t look done is when I first took the stainless steel bowl / dome off. I love baking bread! And better yet eating it!

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