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Thanks for the advice. I actually fed my starter for 5 days before I got a chance to bake with it. I still have a few loaves (7) more to bake. I'm sure they aren't ready yet. The few rye ones are like snot, not much holding them together. The whole wheat one are a lot better just too wet...

That's seems like it's probably the seam on the bottom of the loaf isn't tight enough to hold it together. I tried the tartine method last night. I wont be posting pictures of my utter failure. The flattest loaf I've ever made. It actually fell a little. I feel like I'm missing some...

That's pretty crazy. Are you using a dutch oven Or is that on a happening on a pizza stone?

Very Nice. Your making me hungry.

That's exactly what I was thinking. Thanks a bunch. :tank:

So I check that link out. I've been wondering if you could do a really large batch using the same method. I'm trying to cut down on the dishes I have to do by doing multiple loafs in the same bowl. So If I was to say make 9 loafs worth in one of those bread proofing boxes. Obviously folding...

I'll check the link out. I've been pretty much winging it so far. I do love bread. I add the book to my wish list. Hoping to bake again this weekend. I've got lots of fresh maple syrup to experiment with.

How were they? They sure look good.

I'm going to have to buy that book. I kind of have the impression that that book never leaves your side.

Nice. Thanks for sharing the photos.

I second that. WOW!!!

A little Rye and Whole wheat. 30% in both. Over night proof. I cut this after about 20min rest. Breakfast. Hard to beat fresh warm bread!

I've had pretty good luck so far with maple syrup. The only one I had problems with was 12.5abv. a sprinkle of champagne yeast fixed it for me.

I use maple syrup all the time. I use this calculator. http://www.northernbrewer.com/priming-sugar-calculator/

I'd be proud of that loaf. Nice work. I'd slice it deeper next time. :mug:

You should probably post your recipe and maybe include a picture of a sliced section of the bread. Lots of things can make a dense loaf.