tips and crusts - photo collage

Hi folks,

I rarely contribute to the forum, mostly just watch and try to glean info from the crew here.  I had worked as an apprentice in a well known small bakery, after retirement, part-time for a few years and then left about a half dozen years ago.  I started home baking at the end of last summer after that hiatus of years off, and after a while decided to concentrate exclusively on baguettes.  I wanted to get a few reliable commercial yeast (IDY) formulas as well as a few SD formulas down, and as we all know, practice makes (kind of) perfect.

I often see other display their recent wares here, and just for the fun of it, thought that I'd contribute my own set of what has come out of my oven over the past three months.  I try to do three bakes per week.  Most of the time I have success, although the occasional clunker still emerges from the oven, mostly thanks to poor scoring (darn it!).

I've my own small handful of TFL contributors whose quality I have a hankering' to emulate, and hold those very few up as my gold standard of excellence.  And I have them to thank for helping to give me a goal of getting better.

As we are leaving for the summer next week, with a likelihood of no baking on the immediate horizon, I figured that I'd share some "bread porn" cheesecake shots with you. In no particular order, these are a mix of commercial (SAF Red) and SD yeasted baguettes.

It's a never ending battle for consistency, and pursuit of a better score on the next bake.    Have a wonderful summer.  I'll still be spending some of my time browsing TFL.

alan