The bread's starter is a "rewena", made a rfermented mixture of mashed potato mixed with honey and strong bread flour. Being a child of the universe, I took it upon myself to use a mixture of strong bread flour, durum atta (finely milled whole wheat flour) and a little wheat bran. This is how the rewena looked after 24 hours. I was a little alarmed that there were a) no bubbles and b) little black dots.
This is how the rewena looked after 48 hours. Clearly the alarm about the lack of bubbles was mislaid. I decided to pretend that the black dots were harmless as well. (T tasted one and didn't keel over....)
The bread is supposed to have a pattern stencilled on top. Before putting the stencil on, I sprayed the loaf with water. (This was a mistake.)
The stencil I used is based on a single leaf from "miri te ahi puia" at here: www.flickr.com/photos/7411973@N03/2064280507/ I carefully placed the oiled stencil on top of the bread.
In spite of the fact that the stencil was oiled, removing it without damaging the design (not to mention the shaped loaf) turned out to be virtually impossible.
The dough appeared to have bonded right into the stencil paper.
To add insult to injury, after putting the loaf in the oven, some of the bread stayed on the peel. I used a spatula to scrape of the rest of the dough from the peel, scrunch that into an ugly little mass and opened the oven an plopped it on top. And baked the loaf.
Half way through baking, I had to wrestle the half-baked loaf off of the stone, leaving pieces of bread behind. I managed to turn the stupid thing around to finish baking.
Yes. It looks decidedly like a Cornish pasty or an apple turnover, doesn't it?
Remarkably, the loaf turned out to be quite tasty. The crumb has a lovely aroma with just the tiniest hint of sourness. And not one sign of black dots.
Aloo Paratha . Assyrian Spinach Pies . Beaujolais Bread . Biscotti Picanti . Brioche and Gateau a la Creme . Brioche Flower . Broa . Brunkans Långa . caramelized onion bread . carrot bread . Challah . Chapatis . Chinese Steamed Flower Rolls . Chocolate Prune Rolls . Coccodrillo . Conchas (Mexican pan dulce) . Cornucopia . Cozonac (Romanian Festive Braid) . Crackers . Croissants and Pains au Chocolat . Cuban Bread . Dhakai Bakharkhani . Flaxseed Soaker Bread with Prunes . Fougasse . Dan's Garlic Bread . Easy Little Bread . Ensaimadas . Fantans . Filled Pane Bianco . Five-Grain Bread with Walnuts . Granary-style Bread . Hamburger Buns . Herbed Soda Bread . Holiday Apple Kuchen . Italian Knots . Julia Child's French Bread . Kaiser Rolls . Kouign Amann . Mary's Dark Onion Rye . Modern 'Lardy' Cake . Molasses Fennel Rye . Muesli Rolls . Naan . Nut Roll Coffee Cake . Oatmeal Twists . L'Otto di Merano . Panmarino . Pocketbook Rolls . Polenta Bread . Power Bread . Pretzel Croissants . Robert May's French Bread . Rewena paraoa . Rgaif . Rheinbrot . Royal Crown Tortano . Russian Rose . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Tangzhong Bread . Taralli Pugliesi . Water-Proofed Bread (challah) . Whipped Spelt Bread . Whole-Wheat Pita . Wild Rice and Onion Bread . Yeasted Sprouted Wheat Bread