Baking all the shapes.

This week we are delving into more and more shapes with occasional baguettes, boules, and batards thrown in for good measure. We’re baking a lot with whole grains, too, and today we got into some complicated formulas with multiple preferments, levains, and inclusions (things like nuts, dried fruit, and seed mixes). Four of the breads we baked today were U.S. team’s entries into the Coupe de Monde international bread baking competition, and they had wonderfully exotic names like “Sesame Flame” and “Crown of the Great Valley.”