The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

First loaf of the New Year!

Dave Cee's picture
Dave Cee

First loaf of the New Year!

48oz sourdough tin loaf with toasted "everything" seasoning in the dough and also coating the crust. Still cooling, to be sliced later. Baked in the Bayou Classic humongous Dutch oven. A belated Happy New Year and thanks for looking. Sic semper panem!

Another Girl's picture
Another Girl

If I saw that in a bakery shop window, I would IMMEDIATELY go in and buy it. And start eating it on my way out, haha!

–AG

Mini Oven's picture
Mini Oven

The seeded strips if crust are just begging to be crunched into!

Cellarvie's picture
Cellarvie

Pass the butter!  Droolilicous!

Dave Cee's picture
Dave Cee

Later today...egg salad! Thanks for looking and best wishes. Dave

Special shout-out to Mini Oven, discoverer of toasted onion and caraway seeds.  

Mini Oven's picture
Mini Oven

eggs salad slabs.  With maybe capers or thinly sliced tiny pickles or onion...oh heck, a sprinkling of caviar!  

And later some grilled cheese sanwiches too.  Here they like to slip a slice of ham between the cheese. Do they do that in your neck of the woods?

Dave Cee's picture
Dave Cee

They do so. In fact, this particular loaf has a narrow cross section and the sliced bread is very suitable for macro-canapes.