The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

busy but baking

pul's picture
pul

busy but baking

I have been quite busy lately, but haven't stopped baking. By the way, is it my impression or the number of posts has increased significantly lately? I can't keep up with so much information anymore. 

Baked two loaves this weekend, a record batch for me. Both 75% hydration and 20% levain. Some mixed cold bulk fermentation and cold proofing. Top loaf was 25% dark rye + 5% red fife, while the lower loaf 20% dark rye. The lower loaf was given as gift, so no crumb shot. The pic below is for the crumb shot of the top loaf along with my lunch yesterday.

peter

 

 

Comments

Lechem's picture
Lechem

The crust on these loaves is done to perfection.

Bon Appetit

pul's picture
pul

Thanks Lechem! Looking forward to seeing more of your breads too.