I wanted to show off a few of the bakes I did this summer as the head baker of the restaurant I work in. As far as quality I had a pretty good season.

Most of these are naturally leavened, the multigrain uses a hybrid levain and instant yeast for a mild flavor but enough acidity to give me a few days of shelf life. I'm off for the winter so I'm happy to answer any questions.

1. Sourdough pan loaves for breakfast service, 50/50 Cairn Springs mills trailblazer and King Arthur Sir Galahad.

2. Seeded multigrain, 80% seed soaker in the final dough, also known as my favorite child.

3. Crumbshot of my focaccia after getting a new proofer, 15% young levain, ~90% hydration depending on my mood, finished with fennel pollen and Maldon salt.

4. Danish Rye made with rye levain, rye berry porridge, dark beer and malt syrup. Very hearty, very heavy. I usually baked this on my Friday since it can't be cut for 2 days or so.

5. Rosemary Polenta rolls for dinner service, a similar mix to my focaccia, with the inclusion of fresh rosemary and Sea Island Grits from Marsh Hen Mills. Definitely a crowd favorite.

6. Sourdough cut minutes out of the oven which I know is a war crime but I did it anyway.

7. I make ciabatta sandwich buns for lunch service, this was a porchetta sandwich one of the chefs made.

Happy baking!