Baking photos and discussions of food photography
These are really the first loaves I am baking without a formula. Forkish's FWS&Y had a formula for same day 75% whole wheat bread, on which these loaves are loosely based. I wound up baking them and freezing them before cutting them, so I do not know how the crumb is, or what they taste like.
Got up early this morning and made a batch of English muffins, and turned one into a "Joe McMuffin."
62% hydration with T65 flour and 15% rye flour using the slap & fold method.
I've been struggling to get a decent deep-brown look of crust on my sour doughs. I bake on stone while loaf is covered with a large preheated iron pot. Last time I sprayed a some water on dough before putting it in the oven. Result was very nice crust and oven spring was bigger than usual. That resulted in a beautiful crumb as well. Just thought to share it here :)
It seemed like I was never going to find a fully enriched brioche recipe with tangzhong, so I went ahead and just tweaked a recipe I found in french ( http://www.dumieletdusel.com/archives/2013/10/18/28235220.html ). I ended up using a 120 gr of tangzhong which was sweetened with honey.
Love feeding the family healthy bread, but I'm in love with bread. Weird right?
I'm new here, don't yell at me.
Latest sourdough from my starter:
From last week:
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
And probably around 2% salt but my scales not quite that good so who knows.
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.