My Sourdough Bread...
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Hi there people,
Here is a picture of my sourdough bread... made from a 100% hydration starter and some T80 flour... suggestions/feedback are welcome.
Thanks,
gingi
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Photos & Photography
Baking photos and discussions of food photography
TangZhong Red Bean Buns
Nostalgia
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Grew up eating this stuff. Custard buns. My cousin who now lives in Hong Kong sent me a recipe and I was able to make some... tears.
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My first sourdough rye
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It was breadtopia's formula, very easy. This is the first time I've slashed a loaf, I used a single-edge razor, handheld, fortunately it was sharp. It appears to me I need to slash deeper.
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Hamelman's Semolina Bread
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I have been baking my breads seam side up most of the time, to hide my slashing disasters. But if I don't practice, how I am I going to improve? In that spirit I have decided to test my slashing prowess at least once a week.
I decided to go with Hamelman's semolina bread as the hydration is low (62%) and I thought scoring would be easier. I used finely ground semolina (I have no idea how it compares with Durum flour). I followed his recipe as is except I added RYW in place of water while making the flying "sponge".
The result :
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Miche
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Photos from todays bake.
Wholemeal miche,
We ate this with a rare steak and fondant potato...
Some macro shots of the crust.
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English Muffins
Ciabatta al Funghi
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Hi Everyone,
I'm Nik. This is my first attempt at ciabatta al funghi using the poolish version of Peter Rienhart's recipe from The Bread Baker's Apprentice. I have included a few pictures of the process. I welcome any suggestions for improvement.
It held together pretty well while proofing here.
Transitioning from couche to oven the dough spread out a bit. The crust was thin and broke easily when I touched it.
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Ugly Bread, Beautiful Light
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Sometimes even ugly bread deserves some beautiful light.
Had a case of blowouts due to insufficient final proofing, but seeing the demi baguette finally bloomed like it should: priceless. Ah, the joys of being a newbie...
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HMBTZ-R
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My 10-yr-old made this... not bad, eh? Hokkaido Milk Bread TangZhong with Raisins.
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