The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

A half-baked idea

alfanso's picture
alfanso

A half-baked idea

At some point I started to occasionally snap a photo halfway through the baking cycle, after steam was released and the loaves rotated.  Ordered from oldest to most recent.

David-based (Son of) SJSD

Son of SJSD

PiPs 100% WW

WoodenSpoon's 33% Rye Levain

David-based SJSD based Italian Sesame Levain

PiPs WW Sesame Levain

Forkish Country Blonde

 

 Bouabsa

 

 David-based Sesame soSJSD

Hamelman Pain au Levain Batards

Hamelman Pain au Levain Baguettes

Gosselin 

 (some other) Pain au Levain

 

 Hamelman Sesame Semolina Levain

 

 David's Pugliese Capriccioso

 

Pane di Altamura 100% Semolina 

Hamelman Semolina w/Rye Levain

Hamelman Pain au Levain w/Mixed Starters

Hamelman Pain au Levain w/125% hydration Rye starter

Hamelman Vermont SD w/125% hydration Rye starter

 

 Amy's Bread/Susan's Wild Yeast Semolina Levain w/fennel seeds, pine nuts and raisins

Forkish Field Blend #1

Abel's 90% Biga

Comments

PalwithnoovenP's picture
PalwithnoovenP

Great to see them at this stage already looking beautiful.

pul's picture
pul

Nice collection!

Are you baking on granite?

alfanso's picture
alfanso

My 1/4 inch thick garden paver tiles began slowly cracking from day 1.  I had seen a post from (I think) Lazy Loafer, where she was using granite slabs.  I stopped by the local countertop fabricator and asked if they sold remnants cut to size.  I picked out the remnant, gave them the size and for $20USD it was ready in a day for pick-up.  I can't say if it is better or worse than the tiles I was using before, but is certainly a better heat sink, I like the white color and it will outlive me.

pul's picture
pul

It looks nice. By the way, how thick is it?

Peter

alfanso's picture
alfanso

You made me pull out the ruler!

pul's picture
pul

Thanks

Wild-Yeast's picture
Wild-Yeast

Nice progression of bakes. the baguettes have certainly improved with practice - but no crumb shots? I want, no I demand standard proof of that end of the baker's art! Just kidding a little (actually not that much)...,

Wild-Yeast

alfanso's picture
alfanso

from the archives.  And a lot of those in the vault are just so-so.  As I've mentioned, I'm mostly done chasing big open crumbs and ultra-high hydration doughs.  I think I've always had a slightly too heavy hand on the shaping, so the dough likely get a tad more compressed than it probably should be.

However, here is one I like basically because the symmetry appeals to me...

thanks, alan 

dabrownman's picture
dabrownman

shots be next?  Lucy's belly button is puckering and un-puckering just wait to see those crumbs!  Now I have to see if she has one.....Love to look at your pictures Alan.

Happy baking in the new year!

alfanso's picture
alfanso

And let Lucy know that I don't allow my breads to drop their knickers for just any ol' pooch, even for a Swedish/German low-rider with killer eyelashes.  But since you love to look at my pictures, here's one of me as a half-baked human...

thanks, alan

dabrownman's picture
dabrownman

and ran across some of my pictures from Nam! Hard to believe it was 45 years ago....Man we are old!