The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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First Double Batch

April 20, 2015 - 6:47pm -- rgreenberg2000

I was inspired by Adventuress-in-Baking's recent post about Hammelman's Vermont Sourdough, so I figured I'd give it a go and do my first double-batch.

I followed the recipe pretty closely, making some adjustments to timing to meet my schedule.

I think both loaves turned out well, though I need to work on not using so much rice flour in my rectangular banneton.

Sorry, no crumb shots.....one loaf went to a friend, and I just haven't taken the time to shoot the crumb of the other.  It is REALLY tasty, though! :)

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Rye Sourdough (PiP's 40%)

April 13, 2015 - 7:34pm -- rgreenberg2000

Needed a change from my regular bread, so made a sourdough rye this time.  Followed PiP's 40% rye process from his blog post, with a few modifications to the bulk/final fermentation schedule to suit my timing.  Turned out nice....would have liked a bit more loft to the loaf, but I think I rushed the final fermentation a bit....

Some additional photos:

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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.)

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