Submitted by sedagive on November 9, 2007 - 3:34pm
This loaf of hearth bread from The Bread Bible was one of my first efforts. I made it to serve with the pork shoulder I slow smoked for 18 hours. When I first started baking, I always used a loaf pan because I didn't have the confidence to try shaping the loaf myself. Since then I have stopped using the loaf pans for this type of bread and I'll be adding more photos soon to show the free-form loaves.
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Looks really good.
Looks really good.
Looks so delicious
The bread and the pork are awesome. What a meal that must have been. weavershouse
I'll be eagerly awaiting
I'll be eagerly awaiting your photos of the freeform version. Can you tell us what the hydration of the dough was?
Hydration
Yes, the hydration is 66.6%. It's a pretty wet dough but after the second rise, when I punch it down and shape it, it's surprisingly easy to work with. More photos coming soon.
Beautiful beginning.
Beautiful beginning.
Oh,oh,oh, every time I look at your name I can't stop laughing..!
(and wishing I'd thought of it first..!)
Sedagive!
Bwahahahaa! Roger that to Browndog's comment. What a brilliant name. I love the sense of humor on this site. As in: We have another regular who named two sourdough starters after characters from The Princess Bride.
Have you hard that Mel Brooks is turning Young Frankenstein into a musical, a la The Producers? Can't wait to see that one.
"I am not a cook. But I am sorta cooky."
Free form loaf
Oooo very tasty looking loaf
Thanks for sharing.
Mini O
Beautiful!
Boy, just looking at these loaves of bread makes me feel good. Not to mention that pork shoulder up there. I am so hungry right now!