Baking photos and discussions of food photography
I was watching a video on a minimum knead / stretch-and-fold technique and was inspired to give it a go. I ended up doing a few stretch and folds but this bake is the result of a low effort technique.
50% whole grains (50% bread, 15% rye, 35% whole wheat); 80% hydration.
I have to say, this is the best ear I've gotten in a whole wheat bread!
While I don’t have a lot of experience with inclusions, I wanted to try something new this weekend.
- 75% hydration
- KABF, KAAP, KAWW
- Parmesan, Muenster, and Mozzarella
The “Lattice Braid”, when developed into a loaf gives you a plait that has great looks, volume, and a scrumptious inside.
From the book: "The Art of Braiding Bread"
Finally, after years & years of debating & procrastinating, I bought the Acent Series A-2300 Vitamixer blender!! I've already used it to make cold smoothies & hot soups. But it does a whole lot more!! it can also be used to make dough for breads as well as it can do other things!!
Here's my attempt at Purple Sweet Potato Sesame Sourdough Bread. I was inspired by Benito.... I only a made a couple of minor tweaks to his recipe. I added 30g of Spelt and a tablespoon of Mike's Hot Honey for an extra bit of sweetness. The crust is tender and the crumb is exceptionally moist and delicious. I'm thrilled with this - and I want to thank Benny for pointing me in the right direction!
Hi everyone, I have started my bread baking journey, and wondered whether my 100% wholemeal rye bread is slightly underproofed (Photo1)?
Photo 1. Is this underproofed?
The dough seemed ready to bake, so I am not sure if I could have waited a little longer before putting in the oven (Photo 2). I was concerned it could deflate a bit and get flattened.
Just received this from my son:
Much nicer than the other three I already have and a half quart bigger to boot!
I sense a 2 kilo boule on the horizon... :)
Well, I'm working on it. The Hamelman Vermont Sourdough, no mods. 65% hydration, 12% whole rye, 40% levain inoculation.
Cannot get open crumb for the life of me. I'm not too obsessed with it - my main thing is depth of flavor and chew - but it would be nice to be able to do it. My dough handling, I think, is the culprit. I kill the loaves during scaling, pre-shaping, and shaping.
Those with trained eyes, I know, will know the flaws.
I got lazy during the pandemic and stopped baking for a while. I left my starter in the fridge for 6 months or so without feeding. This week I decided to see if I could revive my starter (his name is carl). Fortunately, after a few feedings, Carl perked right up and produced a nice looking loaf. Here are some glamour shots.
It's essentially the Tartine Country Loaf recipe, though I add some rye flour (around 50g).
