I'm continuing to bake my standards, sourdough bread, orange and cranberry muffins and sourdough cinnamon buns. And I still bake four challah every four weeks for the local Jewish Temple. I was on a bread baking forum recently and found a reference to Brother Juniper's Santa Rosa Struan, which is a struan baked in a bread machine. Some further research found this was published in Rustic European Bread from your Bread Machine by Linda West Eckhart and Diana Collingwood Butts. Straight to Amazon.com and they had several used in very good condition. The book arrived Saturday.
Turns out that the struan is one of Peter Reinhart's recipes, when he was running Brother Juniper's Bakery in Santa Rosa, CA. Interesting co-incidence since I was a tester for Peter's latest book (due out soon).
Anyway, had a yearning for baguettes and there is an interesting recipe for Pain a L'ancienne -(that's French for old fashioned bread if anyone is interested) in the book. Has some rye flour in the mix and starts with a sponge made the night before. Very easy to make and got two nice baguettes. Crust was not as crisp as I would have liked. May need to be more aggressive with the steam when baking next time. Good texture and taste.
Here's a photo of the finished product: