The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Happy Anniversary

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polo's picture
polo

Happy Anniversary

November is the anniversary month for my sourdough starter and my wood fired oven. They both turn three years old this month. To celebrate I decided to bake one new recipe each week.

For week one I decided to make a mixture of bread, rye, and whole wheat flour, and combine it with a splash of oat flour. I gave it an overnight ferment and a 40 minute trip in the WFO at 480 F. Crust came out nice and dark and the crumb was moist and open.

Darwin's picture
Darwin

Very nice looking loaf of bread!  One day I hope I can get close to that  :)

polo's picture
polo

I've seen the picture of your 3rd try, and you are very close to that. Just a little hotter bake, that's all. To be fair, I do think that the WFO gives a bit of an advantage.

dabrownman's picture
dabrownman

every  year and share a fine bread as tribute.  Nothing like a WFO to put crust on bread and I love the way it pulled itself onto a near circle trying to get off that hot deck!  This bread has to be tasty - Well done!

polo's picture
polo

There is something about the hearth of a wood fired oven that makes the bread special. It is tasty, and I'll be enjoying it through out the week. Now I just have to figure out what next Sunday's treat will be......hmmmmm.

Thanks for the nice comments :)

Darwin's picture
Darwin

When I first glanced at the loaf I wondered what mold was used.  I can't remember ever seeing artisan bread so round, a great looking loaf. 

thanks for sharing it.

polo's picture
polo

I never posted week #2 of the anniversary celebration. I made sourdough baguettes using about 30% Prairie Gold 86 flour. Over proofed and poorly shaped, but with nice crumb and great taste.

I am including a couple of pics of my normal weekly bake. Twelve to twenty-four sourdough batards made for a local café.

Darwin's picture
Darwin

Great looking loaves, and crumb.  Well done 

polo's picture
polo

Thanks Darwin, and stay tuned for week 3.

Much more successful!!

polo's picture
polo

This week I went with Sourdough bagels and pretzels. Never made pretzels before. They turned out pretty good looking, but they are still too hot to eat.

 

I gotta go eat one of these..........................