The Fresh Loaf

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Edo Bread's blog

Edo Bread's picture
Edo Bread

These are the little loaves I have been baking for everybody leading up to the New Year. I decided to try one myself and got a crumb shot before it was all gone.

Everyone here knows the smiles and joy a fresh loaf can bring to on occasion. I wish I could try some of the amazing bread I see here on TFL. To all the wonderful people I have met here, happy baking, happy holidays and very happy New Year.

Edo Bread's picture
Edo Bread

This was an experimental loaf. As the weather gets cold I am testing time and temperature.

The idea here was to increase the ratio of rye starter to wheat starter to 2:1 - this was mostly to give it a stronger fuller flavor - that worked. I also let this bulk ferment for about 24 hours. The amount of time out of the fridge is the variable since "room temperature" is definitely different than it was a few months ago.

This formula is for one loaf but I continually get enough rise and spring to actually bake two good sized loaves.

Edo Bread's picture
Edo Bread

Like others here I baked a few rounds of basic batards for use in stuffing and bread pudding.

They all used my wheat and rye starters and had a long fermentation. No pressure on these since they just cut all cut and set to dry for a couple days. Definitely improves the taste of things that requires some bread.

Edo Bread's picture
Edo Bread

Had some pressure on this bake. This loaf was requested by my teenage girl for her high school leadership meeting. She likes this particular formula that uses equal parts of my wheat and rye starters.

It usually ends up being a nice big loaf with lots of flavor and it looks like this won't disappoint. It sang to me for the longest time after pulling it out of the oven. Wish I could go see the crumb, but that isn't going to get to happen. 

 

Edo Bread's picture
Edo Bread

Still doing some experiments with the new cloche.

This was a delicious loaf. Actually got a shot of the crumb so thought I would post. Nothing that special.

Edo Bread's picture
Edo Bread

Nothing special about this loaf. It is what I bake about every other day. I did try a different score to see how it would look.  This had about 20 hours of cold fermentation and ended up very tasty.

Edo Bread's picture
Edo Bread

This used a mix of my two starters - wheat and rye. Pretty straight forward with some sunflower seeds added for crunchy deliciousness.

Edo Bread's picture
Edo Bread

Not much to say about this one. Tasty and didn't last through the evening.

Edo Bread's picture
Edo Bread

This CTC (Clean The Cupboard) loaf was created to use up some grains and take advantage of the oven-dried tomatoes from the days big harvest.

The formula was something like this:

  • 100g farro
  • 100g WW flour
  • 400g Bread flour
  • 150g white flour levain - mild 100% H
  • 150g rye flour levain - sour 100%H
  • unknown quantity of oven-dried tomatoes and grated parmesan.
  • sesame and chia seeds

Was really delicious and with additional oven-dried tomatoes slathered on was a meal in itself.

Edo Bread's picture
Edo Bread

My basic pain au levain coming off the grill. With the summer heat I have been working on this method for awhile.

 

On a recommendation being sent to Yeast Spotting

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