The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Free-style baking

Json's picture

Free-style baking

Lately, I have not been following any recipes, but instead, just winging it with my loaves. Today I had some whole wheat/rye blend left over, so I decided to make a few loaves. I finally got the proofing time right, so that the ear opened up just enough.



Casey_Powers's picture

I really like the looks of this batard.  This is my next shape to focus on.  The ear is nice and the crust looks perfectly crunchable.  I like how it opened up.  The crumb is nice And the loaf looks hearty.  

warm Regards,