The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This is the crumb an crust of my KF Poolish White modified

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Casey_Powers's picture
Casey_Powers

This is the crumb an crust of my KF Poolish White modified

This is my 4:30 am labor of love.  I think this is what I hoped to accomplish.  I hope to move onto Lavain.  I have to gear myself up. I have to figure out what happens after Day 5.  I feel like I mentally preparing for a marathon when I take in a new challenge.

Comments

ldavis47's picture
ldavis47

That is a beautiful bread. The crust has that beautiful red brown color that I believe indicates release of sugars from the flour and concomitant sweet tasting crumb. 

Lloyd

Casey_Powers's picture
Casey_Powers

Lloyd, thank you so much for your kind words and detailed descriptors.  I feel very 

humbled by such a compliment.  This community is so supportive.  Thank you again for commenting on my bread.

Warm Regards,

Casey

dabrownman's picture
dabrownman

white bread - exactly what 4:30 AM labor of love should look like inside and out.  Well done Casey!  Beautifully risen, open crust and boldly baked.  A 4'fer if you count the taste!  Good luck with your sourdough.

Casey_Powers's picture
Casey_Powers

Thank you for your support!  I hope to be adding nuts and goodness to my loaves in the near future.  Baking bread is truly wonderful!  I had no idea the depth of these simple ingredients.  It is so inspiring to see your bread and enjoy where I am at this place for now.  

  Yes, we are enjoying this assignment.  I am trying to take it in before we move again.  I am not sure how I will get my starter with me to the mainland.

Warm Regards,

Casey