The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This week's baking

  • Pin It
dmsnyder's picture
dmsnyder

This week's baking

Brother Glenn and I so often seem synchronized. Get this: I'm still baking bread too! But, then, I am not going to Scotland any time soon. 

This week, I took a break from my adventures in Forkishland and baked some old favorites.

San Francisco-style Sourdough with diamond scoring

 

San Francisco-style Sourdough with "tic-tac-toe" scoring 

 

San Francisco-style Sourdough crumb

 

Pain au Levain from Hamelman's Bread

 

Pain au Levain from Hamelman's Bread crumb

My next baking will be back to rye breads, I think.

Happy baking!

David

Comments

gmagmabaking2's picture
gmagmabaking2

That is awesome looking bread.

dmsnyder's picture
dmsnyder

David

isand66's picture
isand66

Excellent baking as always David.  I'm sure you must have some lucky neighbors and friends who you share your breads with...

dmsnyder's picture
dmsnyder

Sometimes we share. Sometimes we don't.

Not to worry. Almost no bread gets wasted.

Waisted? That's another story.

David

dabrownman's picture
dabrownman

these breads should look like inside and out.  Love the tic tac toe slash too.  Just great baking David.

I'm going the other way - toward the light after a slew of whole grains, Tzitzel and multigrains.

Happy Baking   

golgi70's picture
golgi70

Love the boules and fantastic scoring through and through.  Many a folk would like to have these on their standby list. 

Nice baking

Josh

Casey_Powers's picture
Casey_Powers

I really love the color, crumb, and scoring of your bread!  They are beautiful!

Warm regards,

Casey

 

dmsnyder's picture
dmsnyder

David

Faith in Virginia's picture
Faith in Virginia

Beautiful as always David,  BTW meant to tell you I tried your Pumpernickel formula.  It was a complete and  total failure.  I know it was my fault entirely the altas (sp) messed up my hydration to the max.  Looking forward to trying it again.  So how do you adjust for the water in the altis to the overall formula?

Thanks Faith 

dmsnyder's picture
dmsnyder

Thanks for the compliment.

I don't do any adjustment for altus. I squeeze out as much of the soaking water as I can before adding it to the other ingredients. I figure it's pretty close to hydration neutral, or close enough. If you had a problem, I assume the dough was too wet and sticky. You might just hold back some of the water and add it as needed during mixing.

David

Faith in Virginia's picture
Faith in Virginia

Thanks Dave,  Think I did not squeeze hard enough. My altus was not hydration neutral for sure.

holds99's picture
holds99

David,

Those are such beautiful loaves, and your crumb, crust-color and scoring are truly amazing.  

Best regards,

Howard

dmsnyder's picture
dmsnyder

I appreciate your kind words.

David