The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Photos & Photography

Baking photos and discussions of food photography

FloridaShark's picture

Sourdough Bagels

February 15, 2017 - 11:26am -- FloridaShark

I made a batch of sourdough honey wheat bagels. I have made bagels before but never with a sourdough starter. The final product came out with an excellent crunch and chew. Thanks to this site and members for giving me the sourdough information which is a great addition to my baking hobby.

young_and_poolish's picture

Early riser window sill loaves

February 13, 2017 - 12:33am -- young_and_poolish

70% hydration, Tartine country bread method.

Shaping is improving, although I lined my bannetons with linen towels that aren't very soft so they created some ridges around the edges.

Second loaf was a bit of a flop. You can see where I got confused (blaming the early morning) and missed the shapes on top.

FloridaShark's picture

Sourdough Beer Bread

February 8, 2017 - 12:13pm -- FloridaShark

I posted last week that I was going to try an artisan style bread to make since I have never really made one with my sourdough starter except for that first door stop I don't talk about. I would like your honest options on my product. I used a 25% KA whole wheat and 75% KA bread flour with a 100% starter. I let it proof for 14 hours, the final rise took about 90 minutes. I baked it in my clay baker. I thought the crumb was a little bit moister than what I expected and could have used 10 more minutes, but it tasted excellent.

craigw9292's picture

Trying to get that Tartine Bread photo!

January 12, 2017 - 5:55pm -- craigw9292

Hello, thanks to help here and reviewing many forum posts I'm finally getting consistent bread and just by chance the one from this morning looks kinda like the tartine bread book :)

I was lucky when I started artisan bread that I ignored the "you should weigh" your flour and instead I just scooped up cups :D it was lucky because the lower hydration (too much flour!) gave me an easier dough to learn with and then I had edible food ;)


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