The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Loaf #2

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Trisk

Loaf #2

Well, this loaf came out a lot better.  So much so that I had actually eaten the majority of it before I thought to take a picture.  Suffice to say, it was a nice, moist, slightly sour rye-wheat loaf with a firm crust and a semi-open crumb.  It stuck a bit to the pan, but that was sort of my fault.  I'm very pleased with this, though.   My next step is to actually make a bread with some sort of aesthetic shape to it, and perhaps slash it a bit.  I will try to take a picture before I eat it all next time.