Since joining the Faceplace, I have been posting pictures of my weekly bake there. Below is a selection from the last month. Below are walnut-rye sourdough and multi-flour with malt syrup.
Some whole wheat sourdough using the technique from Chad Robertson's "Tartine Bread" and some pain de campagne in classic French country shapes.
A couronne bordelaise for Easter.
A 4.5 lb spelt-rye miche.
