The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

A few shots from a beginner

Wildfire's picture
Wildfire

A few shots from a beginner

Hi All

I have really gotten into baking in the last few months since my father gave me some of his starter. I have been playing around with different recipes and techniques for a bit. I'm not gong to lie, I've had a few disasters, mainly due to being overzealous and trying some high hydration recipes, without know what I was doing. I started back with a  50% loaf and worked back from that. 

 

So far I have experimented with light rye, dark rye and wholemeal mix.

Here are a few pictures.

60% hydration - 20% Wholemeal

70% hydration - 20% light rye, made with water with basil leaves in it (starter included). This was really tasty! 

 

70% hydration - 20% wholemeal with rye (not sure of the term) bits in it.

 

75% hydration - Rustic Dark Rye baguettes

All were made with a Hybrid 20% dark rye starter, except the basil, which was white with basil water.

I've just had a go at an 80% hydration recipe, and it's in the oven now.

I'm really getting into baking and people have started asking for loaves. I'm looking forward to exploring and experimenting more!

Danni3ll3's picture
Danni3ll3

I am thoroughly impressed with your breads! 

Edo Bread's picture
Edo Bread

Looks like you are doing well - how did they taste?!

Carrie Palmer's picture
Carrie Palmer

Very impressive for a beginner