I'm a Chef From Denmark and an obssesed home baker. I'm new to the site but love the kind people and all who's striving for great bread. We have a big problem in Denmark. Pretty much all bakers have the same idea of what great bread is...! That's bread made with all commercial yeast, poor ingredients, short fermentation, proofing time, and a soft bake, which most of you in this forum know, leads to poor taste, poorer keeping abillities and poor health. My dream is to one day try to turn that around. We have a great bread culture, and a few really great bakeries that are leading the way. But it sadens to see bread of so poor quality, expecialy when they call themselves (artisan bakers). The bakeries are closing all over the country because no one wants to buy tasteless bread.
Here's some pic's of the bread i do, an strive to get better at. Most of my bread is pure sourdough, but all my breads contain natural levain in them.
hope to share some idea's,
Wholewheat Sourdough with 10% rye and sunflowerseeds
Organic semolina loafs with fennel, sesame, and sunflower seeds.
Some loafs i did a couple of years back.
Some rolls I do for breakfast at Hotel i work at.