The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Busy busy

Floydm's picture

Busy busy

Sourdough loaves

I baked three loaves of sourdough yesterday. The dough was lower hydration than I typically do, but they turned out real nice.

I also made pita bread for lunch. The kids loved rolling them out and eating them. I have to remember to make them more often.

The new job at Mercy Corps is keeping me very busy, which is why I am less active here. I'm extremely excited about being there though. It is a great organization full of great people. I couldn't ask for a much better place to work.


weavershouse's picture

Those are beautiful breads. Did you use your own recipe or a published one?
Congratulations and the Best of Everything on your new job. Mercy Corps is our absolute favorite charitable organization.                                                                                 weavershouse

tigressbakes's picture

I love the shape, what did you proof them in? Did you bake them on the stone?

caryn's picture

I have been inspired by you and this site to try some of the bread others have had success with. This weekend I baked the Thom Cat Semolina bread from Maggie Glezer's Artisan Breads, and a couple of sourdough boules from Peter Reinhart's BBA. And here they are.  I was excited to be able to make a fairly pretty loaf with the semolina bread!

I had posted pictures, but I need to figure out how to put them on a more reasonable size.  They were too big!!

Paddyscake's picture

boules..are they different types of sourdough? Just wondering, because of the color difference..white and whole wheat? Glad to hear you are loving your new postion and working with a great team. All the best to you in your new endeavors!

breadnerd's picture

Very nice looking loaves, as usual!  :) 

So glad to hear you're new position is going well.

weavershouse's picture

Floyd, I keep looking at these loaves of bread because they're so beautiful. If you find time I'd love to know how you made them and how they were baked.                                                                               weavershouse