The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dsnyder

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baybakin

I know I've been slacking on the posting lately, so here's my pictures post of some recent breads I've done.


Dmsnyder's SF sourdough take IV (http://www.thefreshloaf.com/node/27892/my-san-francisco-sourdough-quest-take-4)

Changes: replaced all flour for Central Milling's type 70 high extraction flour.  Bulk ferment pre-shape instead of post-shape.  Baked in a dutch oven.
This one turned out quite sour, not quite boudin-sour, but still very nice.

Monkey Bread:

Using my house sweet dough, balls of dough are dipped in butter then rolled into chopped walnuts and raw sugar.
Baked into a bunt pan covered in butter and sprinkled with sliced almonds.

xfarmer's sourdough Croissants: (http://www.thefreshloaf.com/node/23342/croissant-sourdough-starter-txfarmer-vs-tx-summer)

They came out a bit toasty, my oven runs a tad hot.  Made a few into breakfast sanwiches.  Sharp cheddar with egg and ham, served with some nice coffee (dab of cream)

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