The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Member

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