The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Dsr303's blog

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Dsr303

Made this this morning...finally got the hang of slashes..

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Dsr303

Hi... cracked my clay clouche( spritzed water on dough..bad idea). Does any one know if cracked base can b repaired or just chalk it up lost and buy a new one.   Thanks

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Dsr303

I used the technique in Tartine.. The more stretch and folds I do the more awesome the bread comes out.

nice crust..crumb was slightly chewy with a wonderful tang and flavor 

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Dsr303

beautiful oven spring can't wait fo them to cool to see crumb

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Dsr303

just recieved my copy of TARTINE. What a wonderful book. I love the story behind it, the pictures, art work and instruction are superb.

Cant wait to bake

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Dsr303

First sour dough made with out using a baking container. Not as much oven spring. wood burning oven runs around 500. When it cools I'll see what the crumbs like. It's the cranberry pecan loaf from breadtopia

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Dsr303

made this Yesterday with recipe from King Arthur's sour dough classes. Used mixing technique from Breadwerxs . The crumb is wonderful,and the flavor also.

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Dsr303

blueberry boule. Could have had more oven spring except it got stuck in basket.. over all crumb,crust and flavor is divine

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Dsr303

can you add honey to a sour dough starter? What's the out come?

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