The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

100% sourdough bread pics

amber108's picture
amber108

100% sourdough bread pics

Just sharing some of our lovely loaves :)

amber108's picture
amber108

Well I was going to share some pics but this system is horrid :( It wont upload or theyre too big or it just doesnt respond or you upload finally and then it says no file selected... or you get to the insert part and it say please select a file .... meh, too hard

AbeNW11's picture
AbeNW11 (not verified)

Lovely Loaf. Pity we can't see more pics. It is a bit of a complicated system and took me a while to work it out. Let me see if I can explain this...

1. Click on what looks like a photo of a tree to the left of the speech marks at the top of the comment box.

2. A window should open up.

3. In the window click to the right of the box the upload button.

4. A new page will open.

5. In this new page click upload photo to the top left and find the photo you wish to upload.

6. Click upload button and it will appear in the box to the right (it will automatically adjust the size)

7. When it has appeared, highlight it and click insert photo.

8. Go back to the window that appeared in step 2 and the file should now appear.

9. There should be some options to toggle the photo, like the size and where it appears, but takes time to get used to so for now just click upload or insert and it will appear in the comment box. Hopefully!

Jon OBrien's picture
Jon OBrien

An all too common peeve for  photographers: to see the photo you've done your best to make look perfect resized by some unknown, on-line algorithm you have no control over. I can only liken it to having someone squash your beautiful loaf to make it fit in a tin when you'd have been happy to bake to the required dimensions, had you only known what they were.

amber108's picture
amber108

I've done that, and tried and tried... but ok, I'll try again... it loads and it loads and then says no file selected :( It has worked before, but not for now, heres some from my page if you like

https://www.facebook.com/Levadura.organic.artisan.sourdough/photos_stream

 

AbeNW11's picture
AbeNW11 (not verified)

so facebook is blocked but will certainly check it out when I get home. Looking forward!

Maverick's picture
Maverick

Those breads look nice. You can always copy the image url, click the picture icon, and put the url in there:

 

amber108's picture
amber108

Thanks :), I was trying to load direct , bbut yeh maybe next time I'll do the url, this is our mixed grain, 20% whole spelt with red quinoa and millet, kibbled rye and barley

AbeNW11's picture
AbeNW11 (not verified)

What a nice mix of grains and such a good crumb. I'd buy that!

Bon Appetite. 

PetraR's picture
PetraR

Beautiful bread :)

amber108's picture
amber108

Thanks :)

Our Crumb's picture
Our Crumb

Amber, the lusciously beautiful crisp pic you posted is over 4 megabytes.  That is probably 10x as big as needed for posting to TFL.  I could tell it was a whopper as it loaded s_l_o_w_l_y from top to bottom.  Try to use some app (Preview on a Mac does it for me, or Photoshop of course if I want to take the time) to reduce them to at least under 1 Mb or better <500k.  You're probably pushing some limit in Floyd's setup. 

We in the hinterlands here who pay for every bit and byte that squeezes through our pinhole bandwidth will appreciate it.  And you'll have a much easier time getting your pretty breads up to elicit our compliments.

NICE bread!  Glossy crumb and sturdy crust.  Picture perfect indeed.

Tom

amber108's picture
amber108

Ahahaa, sorry yeh I know theyre big, I use preview too.

amber108's picture
amber108

AbeNW11's picture
AbeNW11 (not verified)

They are absolutely lovely! You should be proud of those loaves. What an amazing crumb for what looks like a wholegrain loaf. 

amber108's picture
amber108

Thanks Abe, this is our Dark Rye, 60% whole rye/almost pumpernickel type flour. very German or Scandinavian type bread :)

 The bottom ones are white

amber108's picture
amber108

amber108's picture
amber108

amber108's picture
amber108

AbeNW11's picture
AbeNW11 (not verified)

That was some amazing bake! Consistent top notch results. And you now have no problem posting photos :)

amber108's picture
amber108

I've been baking a while , but we really got serious about 9 months ago, researching and getting all nerdy with the details.... Slack doughs are key, not some percentage hydration coz that can vary depending on your flour. We mix only til incorporated about 2- 3 min, minus the salt and any chunky/specialty ingredients, autolyse 20 min with the leaven of course.

Add the salt etc and mix again, let rest about 15 -30 min and fold - (we dont knead the hell out of the dough, it ruins the texture and wrecks the gluten, (in my opinion) when you slice your bread it shouldnt crumble everywhere, thats over worked dough) -.... so we do 2 folds n/s/e/w, during a 2hr bulk then shape and retard over night til about 85 - 90% proof and bake hot @ 250C about 30 or so mins ....... yeh thats about it :)

Moisture, moisture, moisture... if in doubt add water not flour!

amber108's picture
amber108

amber108's picture
amber108

Jon OBrien's picture
Jon OBrien

...equally good photography.

AbeNW11's picture
AbeNW11 (not verified)

I'm sure you do. Hope you live in London, UK. 

amber108's picture
amber108

We do sell but not in London, we're in Australia south of the Gold Coast, doing markets so far :)

AbeNW11's picture
AbeNW11 (not verified)

That was a very impressive bake. If you were local you'd have another customer. 

Donkey_hot's picture
Donkey_hot

Beautiful...