Inglourious bâtards

Spent the morning with a 15-minute bread-kneading workout. It's good exercise. Too good for my Kitchenaid stand mixer, which is out in the garage awaiting an overhaul. (The motor's fine, but the linkages need serious tightening up.)

The sourdough bâtards were from a couple days ago. Today is market baking, so there's four challahim (rather, the dough for them) in ferment from the above-mentioned knead, and the biga and soaker that will eventually be twenty 100% whole-wheat cinnamon rolls de-chilling.

Tonight at market, the local flour guy is bringing me 25 pounds of medium-grind whole wheat, so we can make the Poilâne-style miche at some point this week, using the same sourdough culture that made the above bread.

The same day as the sourdough, I made pain l'ancienne baguettes, also from the Peter Reinhart book that I've been working through:

They were good, but not as life-changing as the book indicated. I may need to work a little more on my hearth-baking technique, but it was 105 degrees that day. Perhaps not the best day to crank the oven to 550?
The whole-wheat rolls are from a different book, which I've only checked out of the library. I'll probably have to buy that one next:
Those are a little more life-changing. 100% whole wheat, but they actually taste good. I have some whole wheat for sprouting to make a 100% sprouted-grain loaf, at which point my transformation to hippie will be complete.