My first Ciabatta.

Wahoo!  Edible too :-)

Want bigger holes.  Have to make more.

Frank

I need a little help here.  I'm a bit more skilled in the photography dept. than in baking, so I'm having issues getting the kind of crumb I want.  I'm getting there, but I think I'm deflating my breads a bit too much before the proofing stage.  I figured the whole grain+fruit_nut bread would have a crumb like I ended up with, but the white loaf on the bottom was really only shaped and slightly keaded before proofing.  I did the whole folding technique vs. punching down and solid 10 minute kneading.  I also made a poolish that sat out overnight.  It ended up more like a ciabatta and less like a boule texture wise.  Any advice?

Would someone please help me with loading photos to go along with posting?  I'm new to this and feeling a bit confused... thanks so much

I wanted to get a sense of under and over proofing.  I used a 70% hydration SD dough and shaped 6 baguettes.  I baked them proofed at 0, 30, 60, 90, 120, and 150 minutes.  Preheat to 550, down to 485 to bake with steam for 10 minutes, then remove the steam pan for an additional 10 minutes then remove the baguette and allow 10 minutes for the oven to regain 550.  They were misted before they were slashed.

This was near to what I expected.  On the left is 0 proofing and on the right is 150.  With less proofing they tend to cinch in around the slashes and as the proofing time extends they don't.  I mishandled the 120 a bit is why it looks worse than the 150, I think.

The 60 minute is the most round, the 120 again got rough treatment, the 150 bucks up better, but it's still not as round.

0 on the left, 150 on the right.  I expected to see dense crumb near the crust on the underproofed loaves, but it surprised me that the 150 is really the only one without denseness near the crust.  I don't know what to make of that.  I wish that I had been more careful with the 120. 

Anyway, for what it's worth, I thought I'd share.

:-Paul

So these bagels are the best I've ever had, and also probably the only fresh ones.  Thought I'd share.  The lumpy ones had pesto mixed in after the fact, which didn't really turn out that great, but still tasted awesome once baked.

I used a mixture of vital wheat gluten and bread flour instead of high-protein flour for these bagels.  Once they were a few days old they got a bit overly chewy without toasting them first.

This bread came out pretty good.  I might have wanted a little more tang from the sourdough.  That said, this bread would make some mean rolls.

Also topping with seeds didn't really work out.  They just fell off.

Hello,

I'm new to the forums but am learning lots already from the posts.  Wanted to share with you my baked bread of the week.  All three made Friday in Hawaii.

Buckwheat Sourdough Rolls

Light Rye -- with my first attempt at dusting (I did it by hand, I now realize I should have sifted it on)

And lastly, Semolina Country Bread.   This dough was amazingly soft.   I decided to braid it.

I don't even know how the onion and cheese cheese-stuffed, 1/2-pound burgers ended up being the perfect size for the rolls. Completely unintended. But proved to be a great summer-evening-on-the-balcony dinner.

Husband is very happy. And I'm happy it's finally warm enough in Wisconsin for yeast to rise on any countertop, instead of propping the bowl on top of a chair stacked full of books near the heating vent.

Made an SD dough for a pizza supper last night. Made 3, but one got eaten before the photo. I had a lot of trouble getting the wetter dough onto the preheated stone so they aren't pretty. I used the back of a cookie sheet, but even with cornmeal the transfer was difficult. I may have even swore a few times. In the end supper was served and it was quite edible. There were even a few SD onion rings left to join the photo op. ( Thanks Pamela ). Dave

I made organic raspberry and blueberry cream cheese braids for my wedding shower! I planned on doing a trial run first, but this is pretty good for my first stab at it, I dare say...

I definitely like the more open braiding on the blueberry one better.