The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hello from Oregon

Alchemist42's picture
Alchemist42

Hello from Oregon

Hello all.  What a great place. I've been baking bread 30+ of my 45 years.  In the last couple of years I have discovered natural lavains and high hydration doughs ala Tartine like so many others.  My current goal is is a 100% whole wheat loaf inspired by this:

http://www.thefreshloaf.com/node/33735/home-bread-fighting-gravity?destination=node/33735

This is yesterday's progression loaf at 50% whole wheat

Off to find a little input about a couple issues.

 

John

 

 

Floydm's picture
Floydm

Welcome, John!  Lots of other Oregonians here too.

Alchemist42's picture
Alchemist42

Thanks Floyd!

Anyone in Eugene?  I can't imagine not.

camerjones's picture
camerjones

Yup, I'm sure there may be at least a couple on here besides me.

 

As we speak, I have a couple loves of 100% whole sourdough in the oven right now! Although I think I may have over proofed them…

Alchemist42's picture
Alchemist42

How did they come out?  What makes you think you over proofed them?

WoodenSpoon's picture
WoodenSpoon

two years ago. Portland now.

camerjones's picture
camerjones

They came out a bit flat, but really good flavor.  When I went to shape the loaves, the dough was very slack, much more so than it had been 2 hours previously.  I just figured I waited a bit too long to shape them.