Here is the crumb shot of the raisin fennel and pine nut bread that I made yesterday. Nice taste and made a great grilled cheese sandwich.
Here is a very delicious New York City deli rye bread i made. It has the correct and authentic flavor of a NYC Jewish deli rye bread!
This was a very tasty Cinnamon Walnut Raisin bread i made
Hi all,
This is the top view of my very 1st bread (straight dough )
The top of the crust was burnt, but the rest of crust was nice and drank brown. I think the top of my oven is too hot.
Don't have the huge oven to switch the position of the Dutch oven. It sits only in one particular position.
Also, my hands got slightly burnt even through the mits, but I guess you have to quick when you handle these hot ovens.
Dear all,
This is my straight dough bread from FWSY
My first bread I ever baked or even tasted. It's a farewell to packed slices breads I ate whole my life. I am don't have a bread critique around here as we don't get this kind of bread in the city I live in.
I like the taste of it when I toast it.
Not sure how do I store it. In a container or out in the open?
Colombo, Parisian, Larraburu. These bakeries produced the bread that made “San Francisco Sourdough” unarguably the most iconic bread produced in America. They are all gone now, and while San Francisco is still (again?) home to some amazingly delicious sourdough breads, the only place to get that old-style San Francisco Sourdough bread is at the Tadich Grill restaurant. Theirs is especially made by Boudin Bakery and is not available anywhere else.
Cornmeal Mush
150g cornmeal
30g butter
60g honey
250g milk
Dough
500g unbleached flour (I put in 150 g high extraction flour for part of the 500 g)
1¼tsp instant yeast
10g salt
150g water
Glaze
1 egg
1tsp water
pinch of salt
pinch of sugar
cornmeal
Makes 18 buns
1. Heat milk until almost boiling and pour over the rest of the ingredients for the cornmeal mush. Cool until just warm.
I decided to document in pictures all the steps I use in making sourdough boules for future posters or even lurkers that might be wondering how does one go from a recipe to the actual loaf of bread. I am no expert having only been baking just under a year but I thought it would be fun to do.
It's been a while since my last baguette bake and I've always admired the beauties coming out of fellow TFL baker Alfanso's oven.
