bread in ten
here is an update on some of my recent baking. I started to experiment with a few new shapes. 
I don't know what to call it, tubeshape?
On this picture are just a couple of fastbreads, put in the fridge late in the evening, baked early in the morning. Brought them over to a friend for lunch. Made a BIG impression, a lot more then the effort I put in.
Do you know this kind of bread? it is called frysian rye bread. This is from a store, I'll try making it someday. It tastes real good.
Next is a zopf, but also in a different form. Just looks nicer, not easier to cut. 
A couply of these will be gone in no time, great with home grown marmalade.
Since my yeast is 'back online', I am making the standard overnight bread again. Biga late at night, started finishing it early in the morning.
This is my bread in ten (hours). Starting a biga as late as possible, then finishing it early in the morning after the sun's salutation, in a couple of hours. I let it rest for 2.5 hours and then do a 2x 30 minutes wake-up before final shaping. Sometimes the scoring looks much better then on this picture, no effect on the taste.
I am actually in San Diego this week, hoping my order from sfbi has arrived...
Happy baking!
Cheers,
Jw.
Comments
Sure looks like you had a busy day baking. Looks great. Dave
this was the result of a few weeks. Only once I baked that much on a day.
Cheers,
Jw.
I agree with Dave. You've got a lot of good looking bread baked there. On your tube shaped breads: how about "horseshoe"?
--Pamela
Cheers, Jw.
I love all your photos..I also love the interesting shapes the loaves been formed into...! Bread shapes are so fun to do! You have been a busy baker and the results look wonderful!
Sylvia
Very nice bread -- I especially think your zopf breads are beautiful.
Can you tell us more about the frysian rye bread? It's got quite an unusual look, and it appears from the package that it is a pan bread; is that correct? What does 'frysian' mean?
Karen
Karen, Frisia refers to an area in the north of the Netherlands (there is a frisia in Germany as well).
What is a pan bread? I have a recipe at home, never tried it.
Cheers,
Jw.
Oh I see; thanks. By "pan bread" I only meant a flatter bread roughly 3 to 6 cm thick that is usually baked in a pan. If it's a term of art, I'm afraid I'm not aware of it... So maybe I'm butchering the term (!) but I would call focaccia a pan bread, for example. Or I would call some quickbreads (such as cornbread) a pan bread.
What is this Frysian bread like? It looks like a darker rye bread, but is there a topping? The crust has a different look to it.
Karen
Nice looking breads! I'll still have to try making zopf - not too far down on my "to bake" list.
Summer
I don't think I've seen one cut so thin! Must have been a large crowd.
A bread knife or a toothy knife helps. I cut mine about an inch thick, MIL will go up to 1 1/2" telling me if you don't get butter on your nose, it's not a good zopf! The butter on the nose brings laughter and luck with or without jam. I like mine a little bit dried out letting it just lye there letting others wonder when I'm going to eat it. Then I have to be careful it doesn't disappear when I turn my back.
The vollkorn rye (roggebroot) looks really good. That's the look many of us are after lately. It shouldn't be hard to find a recipe. It's the trick in baking that seems to be the challenge in it. Some slow steam, some slow bake, the trick is to carmelize the grain and get it to hold together as a mass without drying it out, then letting it cool for days to set up properly.
Sorry I missed this thread earlier, how's your starter and baking going now? Make any headway on the vollkornbrot?
Mini