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| Bread Day |
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| Breads out of the Oven |
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| Kalamata Olive Bread: 50% Semolina, 50% AP, 60% Hydration |
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| A poor version of Acme's Flat Bread: Everyone liked it. Texture and flavor were both good. Used Giusto's Artisan Flour (12% Protein) |
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| Simple Baguettes using Pendleton Power Hi-Gluten, 13.5% protein, 62% hydration, overnight rise Bread had great flavor, strong yet soft texture. |
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| More of the Pendleton Power Baguettes |
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| Loaf made with NYB Euro Style Artisan Flour, 60% hydration, very flavorful almost nutty, open crumb and chewy |
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| Loaf made with GM Durum Patent Flour. 60% hydration. Good aroma and color. Too dense. |
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