The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent bakes

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dmsnyder's picture
dmsnyder

Recent bakes

With all the family here for Thanksgiving and then some personal parts replacements (my eyes are getting brand new lenses, the kind without cataracts.), I haven't been posting much. So, this is a catch-up on my last few weeks' breads.

Hamelman's Pain au Levain Delicious with the Lamb and root vegetables braised in merlot I made to welcome our arriving Thanksgiving guests - just to fuel them to help making Thanksgiving dinner, you know.

Jewish Sour Rye  These were especially made to accompany Salami and eggs, our grandson's very favorite breakfast.

San Francisco-style Sourdoughs with increased whole wheat For breakfast toast and lunch sandwiches and whatever. 1 kg and 500 g boules.

San Francisco-style Sourdough

 

San Joaquin Sourdough Baguettes, scored various ways

Happy baking!

David

Comments

occidental's picture
occidental

I saw the photos in the feed and knew those were your loaves even before I saw the author of the post, David.  They look great as always.  Thanks for posting.

LindyD's picture
LindyD

Lovely breads, David.  

Nothing insipid about those loaves!  

Lindy

hanseata's picture
hanseata

Your breads are always beautiful to behold. And I see you are still experimenting with the SF and SJ sourdoughs? I thought they were already perfect.

Good luck for your upcoming cataract operation, and Happy Holidays!

Karin

dmsnyder's picture
dmsnyder

I didn't say anything about experimenting!! Well, actually, I didn't say anything, but ... I did boost the hydration for the SFSD bâtards. However, my kitchen was around 65 dF, and my schedule was cuckoo, so the dough probably was under-fermented, so I didn't accomplish what I had set out to do. Next time I'll use the Proofing box.

David

dabrownman's picture
dabrownman

as usual David.  They have to all taste as good as they look.   Well done

dmsnyder's picture
dmsnyder

David

golgi70's picture
golgi70

Love that single full score on the baguette.  That's a tricky cut and you nailed it.  Sounds like some good eating went down.

 

Josh

dmsnyder's picture
dmsnyder

David

breadsong's picture
breadsong

Hi David,
Beautiful baking, and very best wishes to you for your lens replacement and recovery.
:^) breadsong

dmsnyder's picture
dmsnyder

David

annie the chef's picture
annie the chef

Happy baking!

Annie

dmsnyder's picture
dmsnyder

David

SCruz's picture
SCruz

Your shaping is always great, we all envy that. But so is the color of your breads. What contributes to that? Your particular oven? Temp? Photoshop?

Jerry

Santa Cruz

dmsnyder's picture
dmsnyder

I do use Photoshop Elements, mostly to correct for lighting variations. The bread color in my posted photos is generally very accurate after that.

I am really happy with my oven. It gives me temperatures that are accurate, when I have measured. I don't know what else it might contribute. I give the oven temperatures I used when I post a formula and procedures. I assume anyone else who follows them will get a similar result.

David

varda's picture
varda

Hi David,  Your breads all look beautiful.   Good luck with your new lenses.  -Varda

dmsnyder's picture
dmsnyder

David

Mebake's picture
Mebake

What a lovely bunch of breads, David! Well established recipes, and consistently made.. what more would a home baker one ask for. Very inspiring.

 

 

Steve Unifine Flour's picture
Steve Unifine Flour

David;

I was reading another blog that referenced that you are a fan of T 85 extraction flour that is about 90%.  I'm working with a pizza company that would like to start making whole wheat pizza dough and we do have access to 90% extraction flour.   Would you recommend that instead of a 100% whole grain flour?  Do you have any observations before we roll up our sleeves and start baking....and what references would you refer us to.

Enjoy your blogs, you make a gorgeous loaf!

Steve

dmsnyder's picture
dmsnyder

I've never made WW pizza dough. Off the top of my head, I think there are two considerations: Flavor and structure/consistency. Flavor is a matter of personal taste, in part, but is obviously influenced by the fermentation routine. Structure is going to be influenced by how finely the flour is ground (especially the bran), hydration, fermentation (again) and how the dough is shaped.

I would definitely choose a very finely ground WW flour. The rest, you have to experiment with. If I were you, I would be talking with a knowledgable miller, for example, Keith Giusto.

David