Same dough, different bread

From the same dough I made two loaves. The walnut bread was baked in a dutch oven, and the other on a baking tray.

As shown in the pictures, there wasn't really any difference in the aeration of the loaves, however the one in the dutch oven not surprisingly developed a much crispier and tastier crust. 

I loosely followed this sourdough recipe as the base for the loaves.

Wholemeal Walnut and Raisin

In commemoration of being in Ireland, Guinness Soda Bread

From this recipe.

First Baguette

White flour with about 15% wholemeal. Yeast as well as leaven. About 50% hydration.

Hard to fit into the oven so many of the ends got curled. Used steam in a tray at bottom of oven.

Crust good, crumb not airy enough.

Another Walnut Bread

Mix of white flour, rye and wholemeal.
Walnuts from the garden.
1.5 tablespoons walnut oil.

Good with Fiona's homemade cherry chia seed jam (cherries from the garden, no sugar):

Work Experience at Artizan Budapest

A day learning how the pros at Artizan do it!

Sunflower seed wholegrain bread