Today's bake: Sourdough Tin Loaf
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Straight WBF sourdough sandwich bread for my egg salad. Nothing fancy. Thanks for looking and best wishes. Dave
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Photos & Photography
Baking photos and discussions of food photography
Asiago Loaves results- good and bad
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In my introduction to The Fresh Loaf, I described my history of bread making, in that moving to the Deep South from West Virginia negatively effected my bread making. Here are the results of Asiago Loaves using a biga in my kitchen in Mississippi.
Proofer: Old, crappy oven. Maintained a temperature of 77.4F (25.22C) using both manual and digital thermometers....I blew it on humidity because I forgot to add hot water to the oven and didn't record it from the digital thermometer.
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Todays bake
Sourdough, sunrise, and Corvette
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Sourdough, sunrises, and Corvette kind of morning.
I fit in one set of stretches before I booked out. One aggressive set on my return and the dough looks to be on track.
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ciabatta
Simple Sunday Loaf
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It was 2 degrees outside, so I figured I would bake this weekend instead of cook outside. As such, I threw a simple, naturally leavened loaf together. Since it had been a while since I last baked, I figured I would go with a relatively low hydration (~70%) for ease while handling. I also added a little honey and olive oil to the mix. While not the best loaf I've ever made, it ended up tasting good. I also got to use the toast function on my new toaster oven for the first time - so win/win!
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What’s This Pan?
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I found this Chicago Metallic pan at a thrift store. It doesn’t show in their current line-up and they haven’t responded to my emails. Any idea as to what it’s designed for or suggestions as to what types of breads/recipes to try?
Thanks,
Ted
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Starting to see some progress with demi-baguettes
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Based on Michael Suas' recipe for baguettes with poolish, from "advanced bread and pastries".
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2 loafs w/inclusions
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I’m still new to this and have struggled a bit doing inclusions. These are ok and taste good but I think the crust is a bit tight. At least I feel that I have improved on my spacing and spring/rise. I watched a video that Leavenly did and liked the way she spaced out her inclusions so I have to give her credit with helping me make a better loaf.
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NYC Pier 17 Bakery
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https://photos.app.goo.gl/pQWmdqfeVorvs7Ft9
Breads at the bakery at Pier 17, New York City
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