Bread for Friday, Feb. 11th

I do think the changes I am making in handling leaven and timing fermentation is producing a nicer loaf, so I will keep working on it. One result of these changes is that I cannot make more than 4 types of bread in one day. If I try to do more than that, I end up shortchanging at least one batch of dough and I'm not willing to do that.

So, check here each baking week to see which types I will be baking. I will try always to bake a mix of "brown" and "white" loaves. You may want to consider stocking up on your favorite type(s) on the weeks you see them on the baking menu.

That said: this week's menu of 4 will be: (1) multigrain miche, (2) semolina, (3) olive and (4) baguettes.