Miscellaneous Pictures of Bread Baking Using Artisan Artisanal Methods for Sourdough Pizza Rolls Whole Wheat with Discussions

	I had a bit of left-over pizza dough from Jeff Varasano's pizza recipe. I plopped the dough down on the tiles and waited 5 minutes to check it. It baked in about 9 minutes. The crust isn't as dark as I like, but when you're baking at 700F in a dry oven, the bread cooks before the Maillard reaction can gather momentum. This is the bread the next day, toasted and ready for butter and guava jam.
	Here's a batch of rolls from Wihlfahrt, "A Treatise on Baking," Plain Rolls, page 324. I'll make them again and post the recipe.
	Here are two shots of my first attempt at Reinhart's Rosemary Whole Wheat from his new book on whole grain breads. It's a 100% whole wheat. The texture and taste were very good, but the lack of loft bothers me. The dough was a lot wetter than his instructions indicated it would be. Approach this one with care.

	Two shots of the bread discussed in my blog. I made sourdough dough according to my usual recipe. It didn't rise at all so I left the dough in a container on the counter overnight. The next day it showed some signs of life, so I left it for another six hours, shaped it, let it rise and baked it. It isn't the best example of sourdough, but it tastes good and doesn't look all that bad.