The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Member

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Sjadad's picture
Sjadad

New Member

After lurking for a year I've decided to share what I've been up to.


 


Five Grain Levain


Five Grain Levain


 


Vermont Sourdough


Vermont Sourdough


 


Pizza


 


 


Pizza Crumb


Pizza


 


Baguettes a l'Ancienne


Baguette a l'Ancienne using Don's recipe and Sylvia's wet towel steaming method


 


Baguettes a l'Ancienne Grigne


I was fairly pleased with La Grigne and the scoring


 


French Apple Tart


I do pastry too :)

Comments

Floydm's picture
Floydm

Great looking stuff.  Welcome to the site!

Sjadad's picture
Sjadad

Thanks. I have to remember to take photos of the crumb for future posts.

wally's picture
wally

The scoring on the Pain a l'Ancienne is simply outstanding given the hydration of that particular dough!


Look forward to more of your posts,


Larry

GSnyde's picture
GSnyde

Great looking bakes.


Glenn