New meaning of "oven spring"
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This loaf sprang right off the back of the baking stone.
Didn't some one already suggest a forum for "Dumb Bread Tricks?"
Happy baking!
David
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Photos & Photography
Baking photos and discussions of food photography
No-Knead Variation
Rustic
My turn to post a pic or two...
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I thought it about time I started reciprocating with photos after all the awesome shots I've been viewing from you all since I joined The Feash Loaf three weeks ago.
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Despite struggles, these two turned out all right, I think...
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These two loaves of cottage cheese dill bread were the ones I talked about in the other thread. They seem to turn out all right.
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I'm in Heaven with my Best Yet
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After a month my sourdough starter is finally developing the flavor I believe it should have. That, coupled with half a dozen adjustments in the recipe I started with and the unprecedented generosity of those on this site who have helped me solve more than one problem, has rewarded me with twins. I am thrilled. Having two one pound loaves means I can enjoy this a day or two longer.
Great crumb, nice tooth, great flavor. Now, can I do it again?
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My 100% WW sourdough sandwich loaves
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Made these today. 100% whole wheat; rose for total 7 hours and baked at 350 for 45 minutes (small one) and 1 hour (large one). Internal temperature was 190F.
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Not allowed to upload pictures
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Hi, all:
I already formatted my jpg files to less than 800 x 600 but was still not allowed to upload. How can I solve this problem?
Also, how can I turn a 800 x 600 picture to the thumbnail size so I can put it up by my name?
Thank you.
Yippee
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My sourdough baguettes
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Made these today, used just flour, water, salt, and sourdough starter, baked weigh is about 500-g each. The crust was good and the crumb was soft, not too holey. I used corn meal on the cooking sheets but the baguettes were stuck. I have never had that problem before... I had to go to work this morning while the baguettes rose in the cold oven. By the time I came home they had been sitting in the oven, on the cookie sheets, for 4-1/2 hours. Not sure if it was the reason they got stuck. I practically had to chisel them out. Next time I will try parchment paper instead.
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A fabulous collection of bread videos
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I encountered this web site while searching for something else entirely. It is a French site for professional bakers. It has lots of great material, but I was especially impressed by its collection of videos pertaining to bread and pastry baking. The collection includes visits to many famous French bakeries, interviews with bakers, instructional videos, humorous videos and more.
The URL is:
Scroll down to "Vidéos BN."
Enjoy!
David
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