The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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David Esq.'s picture


August 28, 2014 - 11:27am -- David Esq.

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.

koffetar's picture

Best crust for far

August 25, 2014 - 7:16am -- koffetar

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 :)

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. 



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