Today I made the challah recipe from Bernard Clayton’s Complete Book of Breads.
I tried to use the instructions from the Tassajara Bread Book to make a four-strand braided loaf instead of the three-strand loaf I usually make (here is my tutorial for braiding a three-strand loaf of bread).
I didn’t have much luck. Somewhere in there I lost my place and the second half of the loaf I just sort of arranged into a vaguely braid-like pile. It will all taste good, anyway.
Last week I made the “Hearty White Bread” recipe from the Complete Book of Breads, but I didn’t get a photo. It has eggs in it, as well as potato flakes. Brandon really liked it, and in fact said it was one of the better breads I’ve made lately. I thought it was okay, but I prefer the flavor of sourdough.