The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My bread, I finally have pictures :]

csimmo64's picture
csimmo64

My bread, I finally have pictures :]

My First baguettes, made at home. This was 5 months ago, way before I discovered this website and before I started to bake professionally. It was only out of the necessity for free bread that made me do it, haha!



Now into way better stuff. A box of bread, covered in linen ready for my first sale to a local farmers market.



This is a picture of cooling bread for my second sale to another farmers market.



This is cooling bread on a high-boy cart for my third sale. (this was last friday)



This is part of my 2nd sale, but wasn't in the picture. Its Hamelman's 15% Jewish Rye. I took a great liking to making (AND EATING) this bread. [got great grigne on it, too]



Crumb shot. Still teaching myself how to "Iron hand in a velvet glove" It sucks teaching yourself, but it leaves the door WIDE open to experimentation.



This is a picture of the crumb of the best ciabatta I have made to date. Hamelman's 72% hydration made with Poolish. Still working on that open crumb



This is a single 1.5 pound baguette made for practicing from scrap dough at work. Recipe is 90% White flour, 10% whole wheat flour, 33% pre-ferment, 2% salt, 1% yeast, and only 60% hydration. Got good grigne, but my symmetry isn't near perfect, YET!



Crumb shot of my 60% hydration baguette. Got somewhere closer to what I want it to be, but it still has work. This goes to show that you CAN get open crumb with low hydration! Even at 60%, I get good results. I can get better with a little more focus on my fermenting and shaping techniques.



 


 


Hope you all enjoyed this. It's the result of all of my research and practice I have done over the last few months. Note how much has improved since picture number 1. Cheers and good luck! Thanks tfl.


Chad


 

PMcCool's picture
PMcCool

And remarkable progress in just 5 months!  Keep up the good work.


Paul

csimmo64's picture
csimmo64

Thank you! And theres only more work to be done?

Mini Oven's picture
Mini Oven

Only 60% water in the baguette?  That's amazing!  That makes for easy to handle dough...


I take it the WW is in the preferment?

csimmo64's picture
csimmo64

No, it's added into the final dough. We utilize that basic dough for a few breads at work, and when I have extra I practice a baguette or two. It is really easy to handle, and I think having a drier dough makes for a better grigne anyways.

Mini Oven's picture
Mini Oven

:)

csimmo64's picture
csimmo64

Mini, you'll be delighted to hear that I got a more open crumb yesterday when I made another baguette. Lost a little bit of the grigne, but gained something to make up for it. I'll probably make a blog post about the techniques I use whenever I get around to getting them down pat.

sunflourbaking's picture
sunflourbaking

What type of oven are you using?

csimmo64's picture
csimmo64

A standard baker's deck oven with steam injection and a stone bottom. It's 3-teir so it has 3 stacked on top of eachother. Each oven is about 4 foot deep by 7 or 8 feet wide, 1 foot tall.