Artisan Breads

Okay, now I am trying to figure out how to post photos without having them appear in the Gallery :)
I just discovered "Flickr", so I will try to post a link to my site to show my first attempt at Floydm's Pain Sur Poolish". I ended up adding 1 1/2 extra cups of flour, but next time I will try to follow his advice and keep the dough as wet as I can handle :)

Both loaves. I have a tiny oven so I can only bake one loaf at a time.

Crumb of the first loaf. At least I think that is what you call a "crumb", judging from other people's descriptions on this site?

Crumb of the second loaf.

The very pale loaf was the first loaf I baked. I did not use a wash or glaze, although I sprayed the outside of the loaf lightly with warm water before putting it in the oven...I read somewhere that was a good way to create more steam (I also always have a small pan in the bottom of my stove and I throw a cup of water into it to produce steam just as I put the loaf in the preheated oven). Now I am not so sure about the loaf-misting idea because maybe it is responsible for the pock-like marks on the crust of this loaf??? I think I also had issues with the oven heat for this loaf--I have a gas oven with no temperature indicators at all. I baked it for 40 minutes and it was still that pale!!!

The darker loaf was the second loaf. I put it in the fridge while the first loaf was baking, then I used an egg white wash spread on with my fingers...maybe I deflated the loaf a bit too much this way and this is why the shape is like a perfect semi-circle??? I made sure the oven was very hot this time (the flames sounded very loud), and it only took 25 minutes to bake even though I turned it down to "halfway" (whatever temperature that might be) after 15 minutes.

My major trouble is definitely telling when the loaves are done. I did the hollow-sounding test, and they both seemed done, but when I cut them open an hour later they both seemed a little too moist in the center for my liking...or am I being too impatient cutting them open so soon? I should probably invest in an oven thermometer to test the loaf temperatures...

I would be happy to receive *any* suggestions, criticisms, and/or comments about my loaves and/or best methods for posting photos. I am really looking forward to learning from the members on this site!!!

Well this is my 2nd attempt at Jeffrey Hamelman's whole-wheat bread. The first turned out pretty well so my wife requested more (the best toast ever according to her). I started the pre-ferment the morning before work, mixed up the dough after work and then fermented/proofed. Unfortunately time was my enemy as I was unable to allow a full final proof. As a result I had some out of control oven spring action I think. No matter, tasted better this time than last! (different flour)

Well, things are starting to look up for me in the bakery business. I may have an opportunity to go to just one job. For those who have followed my blog here, I have been working both a full-time and a part-time job for almost a year now. There was even a three week period when I had two part-timers.

I am presently working part-time at a local Mexican bakery that also does artisan breads. What an awesome opportunity this has turned out to be. I am in the process of talking to the owner of the bakery about going full-time and leaving my job with the railroad. Not a big railroad, so I don't make a huge salary like most think. It is very decent, though, and my boss is probably the best boss I have worked for. I hate to tell him I am leaving if things work out at the bakery.

But baking breads is a passion of mine. It is somewhat of a spiritual experience for me. Eventually I hope to run or own my own shop.

So those of you who pray to YHVH, keep me in your prayers. And for those who do not, wish me well.

I know my family would love it if I had one job. I could be home in the evenings and on the Biblical feasts.

gordon
keen de'el yeshuati