Hi for the first time i uploaded one picture but i got message that  i triggered the spam filter? Whats happened?

despite having been reduced to 480x540.

Is there a "contact us" address here ? 

Thank you,

AnnaInMD

Ive admired not only the breads here but also the photography. I have trouble in both departments but do occassionly have bread that I would like to photo and post but my photos look worse than the bread. I have a sony digital about 4 years old and that's about all. Does any one have advice on how to improve the pictures?

Herb

I am lazy and have the attention span of a small hamster - I also love bread and have found that following Dan L's White Leaven  works just as well if you do a few less kneads, leave it in the fridge overnight then warm shape and bake....

I've been baking with my sourdough starter for a couple of months, with ever improving results, but this weekend I wanted to try something different. I stumbled upon the Anis baguette recipe on here and decided to give it a try for a barbeque on saturday.

It was amazing! My shaping technique needs quite a bit of work, but the bread tasted great--both light and crusty. It got eaten up so fast that when we got home, I decided to make another batch right away, so we could eat the loaves all ourselves. And, amazingly enough, that second batch was even better. Crispier crust, a bit of a nutty flavor--I had sandwiches every meal and was happy about it! I can't wait to try making it again.

Thanks everyone that posted all their advice and (of course) the recipe!

the first round:

second round:

Greetings Bakers!  I've just joined, and want to share a picture of a loaf I baked yesterday.  While I struggle with my sourdough starter, I've been trying to get familiar with my new "La Cloche" baker.  I just love the crusts it turns out.  Here's my loaf.  I'm glad I took the pictures, because we already ate it!

I didn't get started with the BBA challenge when everyone else started; so I started my personal journey.  Mostly because I tend to bake the same bread over and over again.  Adopting the agenda to bake the many different loaves will give me impetus to diversify.  Here is the "Greek Celebration Bread", which is the second formula in the BBA.  I added raisins, dried apricots, dried figs, lemon zest, almond extract, and used the honey glaze mentioned in the formula.  What a big magnificent loaf!  With the different spices and extracts, the whole house is perfumed. 

My husband and our 7-year-old have been sick so we didn't get to do anything this Labor Day long weekend.  On a Sunday with two sick boys at home I baked; made 2 loaves of Russian Black Bread, 2 loaves of sourdough sesame dill sandwich bread, and 1 loaf of roasted garlic sourdough bread. 

For my fourth attempt at baguettes, I made KAF's Classic Baguettes especially after reading all the glowing declarations of success, even from first-timers.  I figured, hey, I took a one-week class on artisanal bread so I might be able to achieve some measure of success with the Holy Grail of breadmaking.

Wrong!  Once again, here's one for the birds.  And the shapes qualify to be hung on our infamous wall.

So I just made myself a BLTA using my pan bread, tomatoes from the garden, and my favorite Oscar Mayer bacon.  I love bacon!

And had one of my daughter's fruit tart for dessert.  Oh, those are Parisian macarons on the cake tray.  That was part of her baking lesson for the day.

I live to try baguettes another day.

David