The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Baking photos and discussions of food photography

gastromonica's picture

Summer loaf-in

June 30, 2015 - 12:37pm -- gastromonica

Our new house is normally on the chillier side (~64F) and I am still learning what this means for my wild yeast breads, which seem more sluggish now than in our sunnier former digs. 

Happily, this week's forecast is warm with a chance of oven spring! 

30% freshly milled whole wheat, 70% white, 85% hydration. Made with a levain, Chad Robertson-style. 

dablues's picture

100% White Whole Wheat Bread @ 100% Hydration Or More

June 2, 2015 - 6:38am -- dablues

First time trying 100% whole wheat bread and am not sure what needs to be done regarding crumb.  Also, am not sure if it should have been baked more.  Question?  I baked mine in a pan for the first 20 minutes.  Steam for 15 minutes, removed from pan and placed on Pizza Stone.  Finished baking for a total of 35 minutes, plus left in oven for another 10 with door cracked open.  Baked at 450F.  Hydration was probably a bit over 100%. 

dablues's picture

Experiment Pizza Sauce Bread With A Hint of Basil

May 27, 2015 - 4:58am -- dablues

Had let over pizza sauce that I didn't want to waste, so thought I would experiment and make bread with it.  Half was pizza sauce and half was water, but did have to add more.  Didn't think we would like it but we did, and it tastes great.  Just a hint of pizza flavor and basil flavor.  Toasts up great.  Would do this again, with left over sauce.  The sauce I use was not a cooked sauce.

The lighting in the picture isn't quite right.  The bread had a faint tinge of red.

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