The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Photos & Photography

  • Pin It

Baking photos and discussions of food photography

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.

David Esq.'s picture

Tartine explosion

June 23, 2014 - 6:23am -- David Esq.

This time around I made the leaven Thursday morning (1 tbsp starter, 200 grams freshly milled flour and 200 grams water).

I also ground 700 grams of flour to mix with 300 grams of all purpose flour 765 grams of water, and let it sit in the fridge until 5:30 pm.  By 7:30, I mixed the leaven and the dough, added the 20 grams of salt and knead/turned it all in to a mass.

amberartisan's picture

Tartine Style Crumb Open Enough?

June 17, 2014 - 7:39am -- amberartisan

I made this dough with 12% Prefermented Flour (25% Levain, by that calculation system), 10% WW, 10% Rye, with a levain that was ~8 hours old. I did 

1 hr autolyze

4 hour bulk with 4-5 S & Fs on bench

1.5 - 2 hour proof

retarded for 7 hours @45dF

gave 1 hour floor time, as it was slightly underrisen

baked @480dF with Sylvia's Steam (20min), then lowered to 450dF and baked a 30 more minutes.


Interestingly enough, my Miche made with same dough @86% Hydration was more open than this Batard @82%. 

JoeV's picture

Diet friendly sandwich thins

June 11, 2014 - 10:08am -- JoeV

At 63 my body doesn't shed calories as quickly as when I was younger (whose does??LOL), so after my recent visit to the doctor I was informed that I need to shed 30#. Why? Because was 45 pounds overweight and I'm pre-diabetic. Blood sugar was 146 and my blood pressure was iffy even with Lisinopril. The weight loss is supposed to help correct both of those issues.


Subscribe to RSS - Photos & Photography