My breif (but evolving bread journey): A pictoral history
The following are some photos of breads I've bakes since last winter. It's fairly obvious I'm just learning and a bit timid (i.e., I could stand to leave the bread in longer for browning, but I'm always gripped by this abject terror that the bread will burn). I'm mostly posting these so I have a kind of pictoral catalougue of my attempts and can see how I'm (hopefully) improving with practice and over tiime.
This was my first loaf of sourdough bread. A bit pale, and not particularly crusty, but it was actually shockingly good and had a definate sourdough taste.
This is an Italian bread I made about two weeks ago. I was happy with the taste and the way the Rosemary stuck to the crust, but again, it went soft and seemed a bit pale.
This is a fresh honey wheat loaf I made. It's a bit darker than the picture shows (I have my Blackberry set to auto flash). I would have liked much, much, much more honey taste in it, but the recipie already called for 1/3 of a cup. Also, I was a bit disappointed with the wrinkle on top. Still, though, not awful at any rate.
My other pictures apparently are bmps, so I can't seem to upload them.
Comments
I did mine and found out its 20 degrees cooler thant he dial says. So once I started upping the temp by 20 it bakes wonderfully decent bread.
Hi Daisy_A--I read your post several days ago, but since I had family in town I haven't had much time to sit and respond to posts here in-depth.
First of all, let me say thank you so much Daisy_A! The fact that the bread is mostly self-regulating, as you put it, is immensely reassuring and has done quite a bit to make me feel less paranoid about burning the bread. I read the thread you posted as well and got quite distracted with it and similar posts on King Arthur. Knowing more about the process of baking certainly does a lot to instill more confidence in the baker! Thank you again for taking the time to help me out.