The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

One of my first loaves

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sedagive's picture
sedagive

One of my first loaves

This loaf of hearth bread from The Bread Bible was one of my first efforts. I made it to serve with the pork shoulder I slow smoked for 18 hours. When I first started baking, I always used a loaf pan because I didn't have the confidence to try shaping the loaf myself. Since then I have stopped using the loaf pans for this type of bread and I'll be adding more photos soon to show the free-form loaves.Hearthbread loaf and pork

Floydm's picture
Floydm

Looks really good.

weavershouse's picture
weavershouse

The bread and the pork are awesome. What a meal that must have been.                        weavershouse

subfuscpersona's picture
subfuscpersona

I'll be eagerly awaiting your photos of the freeform version. Can you tell us what the hydration of the dough was?

sedagive's picture
sedagive

Yes, the hydration is 66.6%.  It's a pretty wet dough but after the second rise, when I punch it down and shape it, it's surprisingly easy to work with.  More photos coming soon.

browndog's picture
browndog

Beautiful beginning.

Oh,oh,oh, every time I look at your name I can't stop laughing..!

(and wishing I'd thought of it first..!)

 

Cooky's picture
Cooky

Bwahahahaa! Roger that to Browndog's comment. What a brilliant name. I love the sense of humor on this site. As in: We have another regular who named two sourdough starters after characters from The Princess Bride.

Have you hard that Mel Brooks is turning Young Frankenstein into a musical, a la The Producers? Can't wait to see that one.

 

 

 

"I am not a cook. But I am sorta cooky."

Mini Oven's picture
Mini Oven

Thanks for sharing.

Mini O

Ags's picture
Ags

Boy, just looking at these loaves of bread makes me feel good.  Not to mention that pork shoulder up there.  I am so hungry right now!