The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

New Member

January 30, 2011 - 6:43am
Sjadad's picture
Sjadad

New Member

After lurking for a year I've decided to share what I've been up to.

 

Five Grain Levain

Five Grain Levain

 

Vermont Sourdough

Vermont Sourdough

 

Pizza

 

 

Pizza Crumb

Pizza

 

Baguettes a l'Ancienne

Baguette a l'Ancienne using Don's recipe and Sylvia's wet towel steaming method

 

Baguettes a l'Ancienne Grigne

I was fairly pleased with La Grigne and the scoring

 

French Apple Tart

I do pastry too :)

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Comments

Floydm's picture
Floydm
January 30, 2011 - 8:38am

Great looking stuff.  Welcome to the site!

Sjadad's picture
Sjadad
January 30, 2011 - 10:13am

Thanks. I have to remember to take photos of the crumb for future posts.

wally's picture
wally
January 30, 2011 - 1:45pm

The scoring on the Pain a l'Ancienne is simply outstanding given the hydration of that particular dough!

Look forward to more of your posts,

Larry

GSnyde's picture
GSnyde
January 30, 2011 - 9:18pm

Great looking bakes.

Glenn