The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3/15/14 Bake

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Wingnut's picture
Wingnut

3/15/14 Bake

Bulger Wheat Sourdough collage

Crumb Shot

Also made some Green Onion "Pita" Bread

Cheers,

Wingnut

Comments

meb21's picture
meb21

Beautiful! Look delish

Darwin's picture
Darwin

Love the first photo, very nice loaf.  Green onion pita sounds great to.  A local gyro shop makes their own flat bread fresh every day and it makes a big difference.  Pita & flat breads are on my to do list.  :)

Wingnut's picture
Wingnut

Thanks Darwin for your nice words.

Cheers,

Wingnut

dabrownman's picture
dabrownman

So what are you slathering in the top of this bread before slashing?  I've been wanting to make Derek's scallion bread for some time mow and your pitas remind me to do it!  They sure look good enough for a fine shwarma:-)  Well done and happy baking

Wingnut's picture
Wingnut

Sorry DA there is no slathering going on here. I proof for 18-20 hours, slash and bake.

Thansk for the kind words on the "Pita"

Cheers,

Wingnut

dabrownman's picture
dabrownman

I should have looked more closely at the baked loaf.  It is a fine looking loaf for sure,

Wingnut's picture
Wingnut

Cheers DAB, thank you for the kind words.

Cheers,

Wingnut

(Side note- proof read before saving, hahaha)

dabrownman's picture
dabrownman

It seems I have to edit evey past I make :-)

bbegley's picture
bbegley

Way to go.

isand66's picture
isand66

These look great as usual.  I've been meaning to make some pitas and yours look perfect.

Ian

Wingnut's picture
Wingnut

Thank you Ian. Congratulations on getting the feature again, well done! I've given up trying to get the feature. I don't have the eye you have for pictures and my loaves are fairly strait foward.

Cheers,

Wingnut

isand66's picture
isand66

Thanks.  Hey, you are certainly worthy of getting a feature.  I'm sure Floyd will be happy to pick you soon enough.

Happy Baking.

Ian

mickybean's picture
mickybean

Wonderful post, and your sourdough loaf looks beautiful. I have a question about the scoring you did. I just posted in the 'Challenges' forum myself about my scoring woes on a loaf very similar in shape to yours: I am slashing straight down the middle and achieving a sadly lopsided loaf. I notice that you score towards one side of the loaf, with beautiful results, and am wondering if you could explain the reasoning behind that cut or maybe point me towards somewhere I might read more about it. Thank you!

Wingnut's picture
Wingnut

It is a personal preference, that's all. If you look at the formula you are using, the slashes are not in the middle of the loaf. The formula has much more starter than I use so you might be getting too much spring, if that is possible. I don't want MY slashes any deeper than my fingernail from cuticle to the tip of my finger, too much and you could have a bit of blow out.

 

Your crumb looks spot on. 

Cheers,

Wingnut

mickybean's picture
mickybean

Ahh I didn't consider the question of too much spring, but now that you raise the issue, I did use an all-rye starter this time, which nearly triples in volume when fed. Thanks for the insight! Next time I'm going to try your style of slash, in any case. Fingers crossed.