The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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KathleenMarie's picture

First Post + Banneton Question

August 15, 2014 - 12:18pm -- KathleenMarie

Hello! This is my first post. Today's bread is a new one for me. I've been baking a while but I'm still getting the hang of using a starter. I'm also new to baking with rye. 

48% KA Bread Flour

40% Whole Wheat with some flax seed meal too

12% Rye

80% Water

20% Leaven

And probably around 2% salt but my scales not quite that good so who knows. 

alschmelz's picture

Quark Bread

August 10, 2014 - 8:45am -- alschmelz

My own recipe for what I like to call Quark Bread.  It's made with a special german soft cheese called quark thats incredibly delicious.  It makes a dense, soft, rich crumb that's perfect for sandwich bread.  The recipe will be uploaded soon for anyone who wants it. 

 

TokyoTiger's picture

New saying hello from Tokyo

August 3, 2014 - 9:06pm -- TokyoTiger

Just saying hello and show a white rye sourdough fresh out of the oven.

100 grams starter

400 grams very strong white flour 14%, 0.5 ash

100 grams rye flour

375 grams filtered water

10 grams sea salt

very gentle s&f every 30min x 8

bulk at room temp 3-5 hours

shape proof over night in the fridge 12-18 hours

bake preheated dutch oven 250c covered in a convection oven 20 min 230c 40-50 uncovered

 

David Esq.'s picture

Weekend Bake

June 30, 2014 - 6:45am -- David Esq.

This weekend, I again went with a Tartine Basic Country Loaf, using 100% whole grain flour milled at home for my leaven, and 700 grams whole grain flour milled at home with 300 grams of AP flour for the dough.

The breads stuck a little to the baskets -- still haven't been successful in getting these loaves to release as easily as the traditional white bread version of the formula.  The consequence is that he crust pulls away from the crumb, making it a little more difficult to cut.  I adjust for this by bisecting the loaf again and cutting from the other side.

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