The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Keeping Busy

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