The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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lowrise's picture

Compared to 1st Pane Siciliano I made

April 17, 2016 - 9:13am -- lowrise

a couple of weeks ago.  You can see the 2nd effort has a more defined shape than this first one

By the way, if anyone knows how to upload more pics in the body of the post, please advise.  I read the publishing section but I don't have a url where I post these.  Right now, images are just saved on my laptop.  Any other options?

lowrise's picture

Pane Siciliano, 2nd try

April 17, 2016 - 9:07am -- lowrise

This is my second try at Reinhart's recipe.  The first time I tried the PS, I subbedsome leftover "5 min a day" dough for the pate fermentee because I had so much on hand.  The end result was great taste and crumb but it looked like a blob rather than an "S" so I figure that  p.f. was too wet for the S to hold its definition through the proofing stage.  It also dried out too much the 2nd day and I ended up making breadcrumbs out of it. 

taurus430's picture

FWSY- Overnight Country Blonde

April 15, 2016 - 12:08pm -- taurus430

After baking several loaves of Tartine Country Loaf, I decided to start with Ken Forkish's FWSY, and go right to sourdough. I was well pleased with the looks as well as the great taste of this bread. Trying to compare this to the  Tartine Country Loaf, it's a toss up. I do believe the longer bulk ferment with this loaf gives it a bit better flavor.

jims's picture

Instant Focaccia

April 15, 2016 - 10:04am -- jims

While making some Lebanese lentil soup and baba ganoush for yesterday's dinner I discovered I also needed to make some bread. A quick search found King Arthur's Blitz Bread: No-Fuss Focaccia. Since most of the bread I make takes 12 hours or more, I didn't have much faith in the end product of a less than 2 hour process, but thought I'd give it a shot.

Wildfire's picture

A few shots from a beginner

March 24, 2016 - 3:26am -- Wildfire

Hi All

I have really gotten into baking in the last few months since my father gave me some of his starter. I have been playing around with different recipes and techniques for a bit. I'm not gong to lie, I've had a few disasters, mainly due to being overzealous and trying some high hydration recipes, without know what I was doing. I started back with a  50% loaf and worked back from that. 

 

So far I have experimented with light rye, dark rye and wholemeal mix.

Here are a few pictures.

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