Really, I am trying to stretch myself to make other breads, so that I have experience with all sorts rather than a few I really like. Between BBA and this challenge I have made breads that I probably NEVER would have made (loved Casatiello), and might never make again (Rich Mans Brioche).
Back to the subject at hand, I am working with another group of baker's which call themselves Mellow Baker's and we are baking from a book called, Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman. They are already through about half of the book, so I am starting midway. Here's a picture of my 50% Whole Wheat Multigrain Levain bread:
And the crumb shot....
I posted the rest of the pictures on Picasa, with explanations on what I did to make the bread. Link to