The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

umbreadman's blog

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These two loaves are my first. I think they were the Country Bread recipe out of Hamelman's book. I didn't really know what pictures to take at that point, so this is all I have. Don't look too shabby...I remember them lacking a little in salt though.

 

 

These are my first ciabatta loaves. They were really good. I made these with a stiff pre-ferment. I was still figuring out how the oven works and all these loaves up until my present ones would be a bit underbaked on the inside. 

 

In between each of these batches were numerous undocumented loaves. Though they are not with us today, let us remember their wondrous journey and hope they are now in a better place. 

 

 

 

The first time I've ever gotten the little 'ears' to work on a baguette/batard loaf! Incredible! 

 

 

 

 My latest batch, Pain au Levain with a little whole wheat in there. I had take my starter out of the fridge only a few hours earlier, but eventually it did its work, though I probably should have given it more time to really get going. Either way, I finished baking them at 1am yesterday and without tasting them, set them aside to cool, a feat that would be excruciatingly difficult under normal circumstances, but I was exhausted and just wanted to get to sleep. I'm going camping today on North Manitou Island in Lake Michigan, and am bringing a chunk of this loaf along for sandwiches.

 

Well, now I've got all my progress up here. I'm glad I can finally share these with everyone.

Onward!

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