bricks and double U's
For some reason my starter takes way too long for the second rise and I underestimate the time it takes to get a 'solid bread'. Solid I got this time.. brick (on the left). Don't know why I did not see that coming, didn't see the signs. I thought/hoped the oven would do wonders. From last time I learned to always make different kinds of bread, it increases my changes on a good result. See the improved starfish bread! (and the originator of the idea)
The rest of the breads are universal rustics, with walnuts. Only the starter stayed one night in fridge, then baked it at the end of the next day. In the first bread, I tried the get an A. The W is not just my name (Willem), I tried to get the Wordpress logo into a breadform (semi succesfull). Taste was great, six breads were gone in 2 hours after baking (party at our house..some 15 'kids'/young adults). For that I thought it wise not to experiment with new things.
Wish I had more time for baking and TFL...Happy baking!
Cheers,
Jw.
Comments
creativity in your loaves...I also love the little starfish! Thanks for sharing!
Sylvia
My last initial is also W - might give that a try. Your scoring is very well done!
Marni
Jw. How did you make the W on the second to the last one? Form? That is the form! Neat bumps! Look a little like stollen bumps. Beautiful loaves!
Correct me if wrong but the "brick" on the left (1st pic) has an extreme pale bottom. Could the oven setting be partly to blame?
Mini
Mini, I scored that one rather late, just before it went into the oven. With a low oven rise, this was the result. I don't have any forms..
Thanks for the tip on the oven temperature, I did make a mistake about that recently. Good observation. BTW I don't have a stone in the oven, they would cost me a bit too much (50 euro, 80 USD, have to find a cheaper way...)
Cheers,
Jw.