The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Keeping Busy

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alabubba's picture
alabubba

Keeping Busy

With all the work related to the NY Jewish Bakers book that seems to occupy my time I just wanted to drop a post on here and let y'all know that the oven is still running almost every day.


Along with the normal stuff I bake almost every week. 2 or 3 loaves of basic white bread, Rolls for dinner, Hamburger buns most weeks. Tortillas, corn and flour, a batch or 2 of cookies, maybe a cake. and usually a few baguettes (I Love Baguettes) I also tried a new recipe for Pumpernickel. They turned out great, but I feel like I want to add some caraway but wouldn't that just make it like dark rye bread? Not sure. Anyway, there were 6 baguettes but they tend to evaporate FAST.



Hmmm I wonder where all the baguettes went.



The obligatory crumb shots.




OK, so this one was kind of stubby on the end. Still tasted delish!

Comments

ehanner's picture
ehanner

I especially like the translucent crumb in the last image. Very nice looking breads.


Eric

wally's picture
wally

and as Eric pointed out, good open crumb on your baguette.


Larry