The Fresh Loaf

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Tartine Experiment

April 13, 2014 - 6:36am -- David Esq.

Well, this time around, I pre-heat the oven to 500 and then, accidentally, when it was time to bake I "lowered" the oven to 550.  I realized the error of my ways when I lifted the top off the combo cooker and saw that the loaf had started to caramelize on top. Actually, I didn't quite realize it then, though I should have.  It took me until I finished the last of my waffle to notice that the oven was on 550, at which point I lowered it to 400 and then a few minutes later, I lowered it to 350.  I took the loaf out a few minutes "early" and it looked like this: 

Dreasbaking's picture

First try at at Tartine No. 3

April 5, 2014 - 3:53am -- Dreasbaking

And four days later, I had bread!  This is my first shot at the white whole wheat recipe in Tartine Book 3.  I was pretty pleased overall.

First, I revived my whole wheat starter for two days.  I used my 100% whole wheat starter! not 50% white as called for in the book. Then, after the initial mix, I let it hydrate overnight in the fridge and then brought it back to room temp before starting the folds.  I also baked one loaf that same evening and held one in the fridge to bake the next day. 

David Esq.'s picture

You've got ears!

March 24, 2014 - 6:28am -- David Esq.

I finally broke out the razor blade to score my loaves this weekend. I scored three of them, and my first (pictured) turned out the best.

The leaven was made Thursday night, placed in the fridge Friday afternoon.  It had probably tripled in size and was very airy.

I mixed the dough Saturday morning and by Saturday afternoon it was in the fridge. Well, most of it was in the fridge.  Some of it was used to make a pizza for lunch.

Baked three loaves Sunday morning one loaf after the other, and another pizza crust.

ericreed's picture

Potato, Rosemary, and Roasted Garlic Bread

March 23, 2014 - 11:06am -- ericreed

Adapted from the Potato Rosemary bread in Reinhart's "The Bread Baker's Apprentice". His uses a biga, I really wanted to use sourdough. I did add commercial yeast as well, concerned that pure levain might struggle with all the mashed potato and such in there. And I was bad, I have not baked the original recipe, just went right for my adaptation!

ericreed's picture


March 22, 2014 - 2:09pm -- ericreed

My sourdough starter finally seems to be right! My first loaf that raised properly and had good oven spring using only natural levain. It only took 6 weeks to make it happen.

Really a test mini-loaf, just around 400g total, in case it didn't rise again. And this  what happens when you forget to score the loaf and the yeast actually have some oomph to them.


ericreed's picture

Pan De Cioccolate

March 17, 2014 - 11:59am -- ericreed

2nd time attempting this bread. Still cooling, so I haven't cut it open yet to see how the crumb is. From Advanced Bread and Pastry by Michael Suas.

8% flour prefermented. (By my math it was actually 8.6%, out of 500 g total flour I used, to get 100 g levain (20%) I needed 41 g flour and 2 g rye flour at these percentages.)

Levain Formula

Flour 95%

Rye Flour 5%

Water 50%

Starter (stiff) 80%

Stiff starter is 50% hydration in this book. Ferment 8 hours @ 65-70 F.


Final Dough

Flour 100%


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