The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Baking photos and discussions of food photography

nomolosca's picture

Poolish Baguettes

November 13, 2014 - 7:44am -- nomolosca

This was my first shot at baguettes with a poolish. I feel like paying attention to the advice on this website has really accelerated my ability to generate a good product. I'm not 100% of the way there, but I think that I was able to avoid a lot of mistakes that other beginners might make. Thanks, everyone.

Here's a better picture of the crumb:

nomolosca's picture

First shot at sourdough

November 8, 2014 - 9:51pm -- nomolosca

This was my first shot at a sourdough. I used the Norwich Sourdough recipe from the Wild Yeast Blog (, and I used Susan's method for making my starter.

Here's a shot of the crumb:

I'm pretty happy with how the loaves turned out.'s picture

My first 5 Min Loaf

October 31, 2014 - 12:03am -- Farahkamal23@gm...

This is wholewheat formula from Artisan Breads in Five Minutes, I have rolled in raisins, chopped almonds and cinnamon sugar. It worked so extremely well. Nothing better then a bucket of dough sitting in the fridge to be torn, shaped, proved and baked anytime.

I have made variations and created the fillings and added following loaf using this dough in my menu and my clients are very happy.

- Olive and sundried tomatos

- Cheese and herbs

-Nuts and raisins 

-Onion garlic and poppy

-Walnut and black currant

- Cranberry and hazelnuts

David Esq.'s picture

Forkish Pizza with Levain

October 24, 2014 - 12:30pm -- David Esq.

This pizza took so long to make that I can't really remember with certainty whether I used a 50/50 blend of Caputo 00 flour and White Whole Wheat flour. I blogged about it here and said it was done with All Purpose flour.  I think that is probably accurate because I was writing about it several days ago when my memory was fresher.

markf1988's picture


October 23, 2014 - 1:32am -- markf1988

Hi all, bit of a novice here seeking guidance!

left this ciabatta to proof overnight in fridge...think it's over! when I moved it to oven it was really saggy and full of air bubbles. And after the bake there are large air bubbles under the crust- is this from over proofing? 

Otherwise tastes alright!

thanks for the feedback


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