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<channel>
	<title>Bao/Bread</title>
	<atom:link href="http://baobread.wordpress.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://baobread.wordpress.com</link>
	<description>In Love with Bao/Bread</description>
	<pubDate>Mon, 29 Sep 2008 14:19:51 +0000</pubDate>
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	<language>en</language>
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			<item>
		<title>Great Blog</title>
		<link>http://baobread.wordpress.com/2008/09/29/great-blog/</link>
		<comments>http://baobread.wordpress.com/2008/09/29/great-blog/#comments</comments>
		<pubDate>Mon, 29 Sep 2008 14:13:19 +0000</pubDate>
		<dc:creator>Nat</dc:creator>
		
		<category><![CDATA[bread]]></category>

		<category><![CDATA[blog]]></category>

		<guid isPermaLink="false">http://baobread.wordpress.com/?p=126</guid>
		<description><![CDATA[Recently I&#8217;ve been busy moving to a new home (really home, not blog~), and have not settled to bake (more truly I am more focused on home cooking this moment : P). Though there&#8217;s no bread to make, I am still enjoying some great bread blog on web. Here&#8217;s one:
http://mariana-aga.livejournal.com
After dinner here, but mouth watering [...]]]></description>
		<wfw:commentRss>http://baobread.wordpress.com/2008/09/29/great-blog/feed/</wfw:commentRss>
	
		<media:content url="http://a.wordpress.com/avatar/llyyww-128.jpg" medium="image">
			<media:title type="html">Nat</media:title>
		</media:content>
	</item>
		<item>
		<title>Ciabatta with Kamut</title>
		<link>http://baobread.wordpress.com/2008/08/04/ciabatta-with-kamut/</link>
		<comments>http://baobread.wordpress.com/2008/08/04/ciabatta-with-kamut/#comments</comments>
		<pubDate>Mon, 04 Aug 2008 15:42:55 +0000</pubDate>
		<dc:creator>Nat</dc:creator>
		
		<category><![CDATA[bread]]></category>

		<category><![CDATA[jeffrey hamelman]]></category>

		<category><![CDATA[Kamut]]></category>

		<category><![CDATA[khorason]]></category>

		<category><![CDATA[Poolish]]></category>

		<guid isPermaLink="false">http://baobread.wordpress.com/?p=81</guid>
		<description><![CDATA[Compared with Kamut Levain and Kamut Bread, I like this bread the most.  It is in fact Jeffrey Hamelman&#8217;s Poolish Ciabatta, but I replaced 30% total flour by kamut (adding to final dough, all poolish is regular flour). I also increased the hydration from 73% to 83%, as water absorption of kamut is higher.

Apparently I [...]]]></description>
		<wfw:commentRss>http://baobread.wordpress.com/2008/08/04/ciabatta-with-kamut/feed/</wfw:commentRss>
	
		<media:content url="http://a.wordpress.com/avatar/llyyww-128.jpg" medium="image">
			<media:title type="html">Nat</media:title>
		</media:content>

		<media:content url="http://farm4.static.flickr.com/3270/2728559156_314cea0a0c.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3268/2732350520_24d9b65102.jpg?v=0" medium="image" />

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		<media:content url="http://farm4.static.flickr.com/3122/2727731161_a1f39e23af.jpg?v=0" medium="image" />
	</item>
		<item>
		<title>Kamut Bread</title>
		<link>http://baobread.wordpress.com/2008/08/04/kamut-bread/</link>
		<comments>http://baobread.wordpress.com/2008/08/04/kamut-bread/#comments</comments>
		<pubDate>Mon, 04 Aug 2008 15:41:38 +0000</pubDate>
		<dc:creator>Nat</dc:creator>
		
		<category><![CDATA[bread]]></category>

		<category><![CDATA[Kamut]]></category>

		<category><![CDATA[khorason]]></category>

		<category><![CDATA[Pate Fermentee]]></category>

		<category><![CDATA[Richard Bertinet]]></category>

		<guid isPermaLink="false">http://baobread.wordpress.com/?p=70</guid>
		<description><![CDATA[As I think sourdough flavor does not match with the light flavor of Kamut well after I made the Kamut Levain last week, I tried to make Kamut bread with pate fermentee this week.
According to Richard Bertinet, the original name of Kamut should be Khorason, hence the recipe I used from his book is called [...]]]></description>
		<wfw:commentRss>http://baobread.wordpress.com/2008/08/04/kamut-bread/feed/</wfw:commentRss>
	
		<media:content url="http://a.wordpress.com/avatar/llyyww-128.jpg" medium="image">
			<media:title type="html">Nat</media:title>
		</media:content>

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		<item>
		<title>Walnut &#38; Red Wine Bread</title>
		<link>http://baobread.wordpress.com/2008/07/27/walnut-red-wine-bread/</link>
		<comments>http://baobread.wordpress.com/2008/07/27/walnut-red-wine-bread/#comments</comments>
		<pubDate>Sun, 27 Jul 2008 17:17:16 +0000</pubDate>
		<dc:creator>Nat</dc:creator>
		
		<category><![CDATA[bread]]></category>

		<category><![CDATA[recipe]]></category>

		<category><![CDATA[Dan Lepard]]></category>

		<category><![CDATA[direct method]]></category>

		<guid isPermaLink="false">http://baobread.wordpress.com/?p=45</guid>
		<description><![CDATA[
This is a direct dough, using few ingredients, easy to make, but has a great flavor. It is actually Dan Lepard&#8217;s &#8220;Simple Walnut Tin Loaf&#8221;, but I bake it on hearth instead. The crust is cripsy, and the crumb is very tender and moist. There are many walnuts in this bread, and so the walnut [...]]]></description>
		<wfw:commentRss>http://baobread.wordpress.com/2008/07/27/walnut-red-wine-bread/feed/</wfw:commentRss>
	
		<media:content url="http://a.wordpress.com/avatar/llyyww-128.jpg" medium="image">
			<media:title type="html">Nat</media:title>
		</media:content>

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	</item>
		<item>
		<title>Kamut Levain</title>
		<link>http://baobread.wordpress.com/2008/07/27/kamut-levain/</link>
		<comments>http://baobread.wordpress.com/2008/07/27/kamut-levain/#comments</comments>
		<pubDate>Sun, 27 Jul 2008 16:33:27 +0000</pubDate>
		<dc:creator>Nat</dc:creator>
		
		<category><![CDATA[bread]]></category>

		<category><![CDATA[Daniel Leader]]></category>

		<category><![CDATA[Kamut]]></category>

		<category><![CDATA[khorason]]></category>

		<category><![CDATA[stiff levain]]></category>

		<guid isPermaLink="false">http://baobread.wordpress.com/?p=39</guid>
		<description><![CDATA[
Though both spelt &#38; kamut are acient grains, the flavor of kamut is not as strong as spelt, and is light instead. However, it does has a unique flavor. All of the resources I found describe the flavor as buttery, but I think there is difference. I cannot think of any flavor similar to Kamut [...]]]></description>
		<wfw:commentRss>http://baobread.wordpress.com/2008/07/27/kamut-levain/feed/</wfw:commentRss>
	
		<media:content url="http://a.wordpress.com/avatar/llyyww-128.jpg" medium="image">
			<media:title type="html">Nat</media:title>
		</media:content>

		<media:content url="http://farm4.static.flickr.com/3011/2707128544_cb1fd55e58.jpg?v=0" medium="image" />

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	</item>
		<item>
		<title>Transitional German Style Many Seed Bread</title>
		<link>http://baobread.wordpress.com/2008/07/13/transitional-german-style-many-seed-bread/</link>
		<comments>http://baobread.wordpress.com/2008/07/13/transitional-german-style-many-seed-bread/#comments</comments>
		<pubDate>Sun, 13 Jul 2008 15:09:51 +0000</pubDate>
		<dc:creator>Nat</dc:creator>
		
		<category><![CDATA[bread]]></category>

		<category><![CDATA[biga]]></category>

		<category><![CDATA[peter reinhart]]></category>

		<category><![CDATA[soaker]]></category>

		<category><![CDATA[Spelt]]></category>

		<category><![CDATA[whole grain]]></category>

		<guid isPermaLink="false">http://baobread.wordpress.com/?p=32</guid>
		<description><![CDATA[This is the second time I made this bread, and I used spelt flour to replace all the rye flour this time. As the gluten and water absorption of spelt is higher than rye, I needed to add more water than the recipe indicated, and the resulted bread crumb was lighter. Actually I made the [...]]]></description>
		<wfw:commentRss>http://baobread.wordpress.com/2008/07/13/transitional-german-style-many-seed-bread/feed/</wfw:commentRss>
	
		<media:content url="http://a.wordpress.com/avatar/llyyww-128.jpg" medium="image">
			<media:title type="html">Nat</media:title>
		</media:content>

		<media:content url="http://farm4.static.flickr.com/3132/2663312113_1037ee5916.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3069/2664138054_b7692d4245.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3039/2663312807_8857b31839.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3158/2664136976_b5e7c6d380.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3085/2663311755_9b1d6d59c0.jpg?v=0" medium="image" />
	</item>
		<item>
		<title>Hot Cross Buns</title>
		<link>http://baobread.wordpress.com/2008/07/10/hot-cross-buns/</link>
		<comments>http://baobread.wordpress.com/2008/07/10/hot-cross-buns/#comments</comments>
		<pubDate>Thu, 10 Jul 2008 13:51:20 +0000</pubDate>
		<dc:creator>Nat</dc:creator>
		
		<category><![CDATA[bread]]></category>

		<category><![CDATA[bun]]></category>

		<category><![CDATA[jeffrey hamelman]]></category>

		<category><![CDATA[sponge]]></category>

		<guid isPermaLink="false">http://baobread.wordpress.com/?p=31</guid>
		<description><![CDATA[Hot Cross Buns in July? Yeah! Why Not! In fact I made them in Easter, but they were so highly extremely tasty, and I am missing spiced bread today, so I must write a blog about them here.

They are from the recipe of Jeffrey Hamelman&#8217;s &#8220;Bread&#8221;. It uses an interesting sponge, 1:5 of flour to [...]]]></description>
		<wfw:commentRss>http://baobread.wordpress.com/2008/07/10/hot-cross-buns/feed/</wfw:commentRss>
	
		<media:content url="http://a.wordpress.com/avatar/llyyww-128.jpg" medium="image">
			<media:title type="html">Nat</media:title>
		</media:content>

		<media:content url="http://farm4.static.flickr.com/3061/2655009725_e38c64d0d6.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3117/2655864828_c763d6ec17.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3070/2655865134_d820df690b.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3069/2655009835_58381c9ce9.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3189/2655835480_bfec29548b.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3132/2655886064_76a34ff08b.jpg?v=0" medium="image" />
	</item>
		<item>
		<title>Coffee Coconut Swirl Bread</title>
		<link>http://baobread.wordpress.com/2008/07/05/coffee-coconut-swirl-bread/</link>
		<comments>http://baobread.wordpress.com/2008/07/05/coffee-coconut-swirl-bread/#comments</comments>
		<pubDate>Sat, 05 Jul 2008 16:21:53 +0000</pubDate>
		<dc:creator>Nat</dc:creator>
		
		<category><![CDATA[bread]]></category>

		<category><![CDATA[recipe]]></category>

		<category><![CDATA[direct method]]></category>

		<category><![CDATA[loaf]]></category>

		<category><![CDATA[peter reinhart]]></category>

		<guid isPermaLink="false">http://baobread.wordpress.com/?p=29</guid>
		<description><![CDATA[Finally I have time to make bread, and this bread came up to my mind immediately. Um, it must be one of my favourites.  
Besides Bo Lo Bao and Cocktail Bun, which are still the two most popular buns in Hong Kong, this bread is also a specialty here. However, it is not easy [...]]]></description>
		<wfw:commentRss>http://baobread.wordpress.com/2008/07/05/coffee-coconut-swirl-bread/feed/</wfw:commentRss>
	
		<media:content url="http://a.wordpress.com/avatar/llyyww-128.jpg" medium="image">
			<media:title type="html">Nat</media:title>
		</media:content>

		<media:content url="http://farm4.static.flickr.com/3078/2639193184_257847f8f4.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3044/2638338387_3826171696.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3188/2639168860_5a6e40c1cf.jpg?v=0" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3021/2639168978_2f443aab33.jpg?v=0" medium="image" />
	</item>
		<item>
		<title>Olive Levain</title>
		<link>http://baobread.wordpress.com/2008/06/09/olive-levain/</link>
		<comments>http://baobread.wordpress.com/2008/06/09/olive-levain/#comments</comments>
		<pubDate>Mon, 09 Jun 2008 15:58:19 +0000</pubDate>
		<dc:creator>Nat</dc:creator>
		
		<category><![CDATA[bread]]></category>

		<category><![CDATA[jeffrey hamelman]]></category>

		<category><![CDATA[liquid levain]]></category>

		<guid isPermaLink="false">http://baobread.wordpress.com/?p=27</guid>
		<description><![CDATA[
Never thought about it, olives and tangy flavor of the levain are greeeeeeat match! This bread tastes good! (though the crumb of my bread is not as airy as that in the pic of the recipe :P)
Recipe: &#8220;Bread&#8221; by Jeffrey Hamelman

       ]]></description>
		<wfw:commentRss>http://baobread.wordpress.com/2008/06/09/olive-levain/feed/</wfw:commentRss>
	
		<media:content url="http://a.wordpress.com/avatar/llyyww-128.jpg" medium="image">
			<media:title type="html">Nat</media:title>
		</media:content>

		<media:content url="http://farm4.static.flickr.com/3192/2565052206_7b2b7d505f.jpg?v=1213026540" medium="image" />

		<media:content url="http://farm4.static.flickr.com/3119/2565052482_f2a30cb2c3.jpg?v=0" medium="image" />
	</item>
		<item>
		<title>100% Spelt Bread</title>
		<link>http://baobread.wordpress.com/2008/06/09/100-spelt-bread/</link>
		<comments>http://baobread.wordpress.com/2008/06/09/100-spelt-bread/#comments</comments>
		<pubDate>Mon, 09 Jun 2008 09:33:22 +0000</pubDate>
		<dc:creator>Nat</dc:creator>
		
		<category><![CDATA[bread]]></category>

		<category><![CDATA[100% whole grain]]></category>

		<category><![CDATA[Poolish]]></category>

		<category><![CDATA[Richard Bertinet]]></category>

		<category><![CDATA[Spelt]]></category>

		<guid isPermaLink="false">http://baobread.wordpress.com/?p=25</guid>
		<description><![CDATA[
I love the whole spelt berries in this bread. They have a very sweet smell after soaking in warm water overnight and also taste sweet in the bread. The bread smells very sweet when baking too. Overall, the bread has a natural sweet and mild nutty taste. I like it.  

The only thing is [...]]]></description>
		<wfw:commentRss>http://baobread.wordpress.com/2008/06/09/100-spelt-bread/feed/</wfw:commentRss>
	
		<media:content url="http://a.wordpress.com/avatar/llyyww-128.jpg" medium="image">
			<media:title type="html">Nat</media:title>
		</media:content>

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