 Submitted by Leandro Di Lorenzo on December 8, 2008 - 2:41am
Hi!!! This is my first entry here... Though I've been following the fresh loaf for a while. First of all... I'm from Brazil, so you have to forgive my english :) Last night after read David's Ficelles article, and with a poolish fully developed I was in a mood for baking. So I tried to make some bâtards with high hydratation (about 77%) Here are some photos of the adventure!!! Hope you like!!!
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Very nice!
Hi, Leandro.
Your scoring results were remarkable for a high-hydration dough. Nice work!
I am having difficulty finding anything in your English requiring forgiveness though. :-)
David
Tanks!!!!!
I'm glad you like it David!!!!
hope to see more of those beautiful breads of yours!!
Leandro.
Leandro
Those are beautiful. As David noted your english needs no fogiving! Welcome and share more with us!
Eli
www.elisfoods.wordpress.com
Tanks!!!!!!
I'm glad you like it!!!!
Great blog!!!! Very nice material.
Leandro.
Very nice loaves Leandro
Great job; crust, crumb and scoring.
Howard
Thanks!!!!!!
Thanks for the comment Howard.