Err...well...yeah...turns out I love making bread too. Future posts will have more details about each loaf, but until then...here are some photos to hold you over.
Sourdough Boule - I used my round brotrum that I received for christmas to shape the loaf (thanks MIL!). I followed Ed Wood's basic sourdough recipe from Classic Sourdoughs pretty closely using my Camaldoli sourdough culture. Rather than cooking at 350 for 45 min...I cooked at 450 for about 30.
French - This loaf is similar to the sourdough boule, but with a milder flavor. Once again I used my Camaldoli sourdough starter and followed Ed Wood's recipe closely. As above, I cooked at 450 for roughly 30 minutes.
Olive & Onion - This was my first attempt at one of the more advanced loafs. Until now, much of my baking had been limited to sourdough, french and whole or semi-wheat loaves. Once again, this was one of Ed Wood's recipes from Sourdough Classics and I used my Camaldoli sourdough starter. Making the dough was very similar to the loaves above. Before the final shaping, I sauteed some onions and olives and then let them cool. I Spread the dough out into a rectangle and sprinkled my onion/olive mixture over the dough leaving about an inch around the edge. I then rolled it up, sealed the ends and baked at 350 for roughly 45 minutes. In the future, I will make sure to use plain olives. I purchased olives mixed with provencial herbs my from local health food store and they ended up being very salty.