Thought I’d create a topic to show off your home baked goods! This is my first attempt at a Chocolate Gateau Basque (inspired by seeing the picture/ad for the version by Dandelion Chocolate).
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It is hardly baking, but this cherry and apricot clafoutis was a fun afternoon project with two sick kiddos.
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Yum!
Rather than resurrecting The Bread Thread I will just post here.
This is a modified version of Pane di Altamura. It’s a high hydration (90%) loaf made with Durum flour. Beautiful golden color, nutty flavor and nice open crumb. I didn’t make the traditional loaf shape as it wouldn’t have fit in my oven insert. Very happy with how it turned out.
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Very nice! And might as well resurrect the bread thread. I’m planning to post there soon depending on how things go with the one in my fridge lol
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Okay my friend. Just pull it up. I have been on a romance with Italian bread lately so I will be adding to your postings!
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Semolina is underrated as a grain for bread. Love the soft texture and unique flavor it has
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This is Durum flour. Same grain but a finer grind than semolina. Read about it in Carol Field’s “The Italian Baker”. Surfa’s carries it. Great flavor!
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Yup, I have both types at home! use it for pasta and a semolina yogurt cake
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Okay, seriously, I always have to look up at least one to two words every time you post about your cooking/baking!
How was the cake???
Ohmigod, I can’t even imagine working w/ hydration that high. Is the kneading done mainly in a mixer? Or are you scraping dough left and right?
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Yummy! Lol it’s a basic French cake appearantly French kids learn in kindergarten 
flavored anything orangish i had around!
Btw i love the book Gateau by Aleksandra Crapanzano on simple French home style cakes
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I used the mixer. Durum flour is pretty easy to work with.
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Baguettes!
Had a nice oven spring! For once lol can not wait to cut one open. This one was made using Anis Bouabasa’s method
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Gorgeous!
Formatting of the following post is not good, but is this the recipe/method?
I very much want to expand to baguettes (my one attempt awhile ago was an epic failure) and maybe focaccia. 
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I’m a fan of the Fresh Loaf & yup that’s the one! I used Central milling’s BeeHive AP flour with maybe 15% bread flour.
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I wonder if that’s the one Costco re-labels for its Kirkland brand!
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I have heard that. No idea if it’s true