The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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rgreenberg2000's picture

Everyday (week?) Loaf

March 29, 2015 - 8:41pm -- rgreenberg2000

I was really happy with how this one turned out aesthetically....... The flavor was the same as most of my loaves using this basic 1-2-3 recipe, but I liked the color, and how my scoring turned out with this one.

180g WW starter @ 100%

360g Water

540g KA AP Flour

12g salt

Mixed, rested 30 mins, slap/fold w/salt, rest 30 mins, slap/fold, rest 30 mins, slap/fold then bulk rise.  Shape into boule, rise in banneton, cooked in pre-heated dutch oven @ 450df (22 with lid, 22w/o lid.)

nomolosca's picture

Pate Fermentee Baguettes from BBA

February 11, 2015 - 8:28pm -- nomolosca

I gave the Pate Fermentee French Bread from BBA a shot. Overall, I think they turned out pretty well. Baguettes have been my white whale, and these were far and away the best ones I've ever shaped. The crumb is a bit tighter than I'd like, but they taste great anyway. Crispy crust, creamy crumb color. I differed from Reinhart's method only in that I kept the initial kneading to a minimum, did two S+Fs, and used a different steaming method (the one with the kitchen towels).

David Esq.'s picture

Overnight Country brown

January 20, 2015 - 11:54am -- David Esq.

Here are the Overnight Country Brown loaves from FSWY, which I baked this weekend.  I haven't cut into them yet, but will do so tomorrow morning.  The only procedure that I changed was the addition of rolled oats to the basket, to help with sticking.  I think the crumb will be outstanding, as this is an outstanding formula that has always given me excellent results. 

David Esq.'s picture

Field blend #2

January 20, 2015 - 11:44am -- David Esq.

It has been a while since I've posted, but I've continued baking my daily bread weekly. :)

The cover shot is for the Field Blend #2, which is the first time I have baked that bread.  It came out great   I think the "cracking" of the crust is particularly cool looking.  

Here are the loaves from from further away:

And, the crumb on the loaf I ate:

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