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.
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain