December 23, 2013 - 9:54am
I got ears!
Finally! At last I am starting to see some baking progress, all those hours reading all the advice of you wonderful experts is starting to pay off. Thank you freshloaf folk for being so generous with your knowledge.
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Not just ears but wonderful bloom and the one loaf almost got the double ear (one on each side) which is still a mystery in how to achieve. What type of bread is this? did you bake in a combo cooker?
Josh
This is what bread is supposed to look like - love the blisters too! Now if it has decent holes on the inside and tastes half as good at it looks then you have a fine recipe to have and hold dear! Well done and
Happy bakiing
Thank you both. The crumb I suspect will be airy but not overly holey. Certainly not the beautiful cobweb crumb I see so many pictures of on here. As I eat most of my bread as toast I am not particularly aiming for large holes, although I would certainly like to know that I could get large holes if I wanted them, but that is another quest for another day! One small step at a time for me!
The recipe is wildyeasts Norwich Sourdough, which I have done a few times now. I finally invested in La Cloche, which seems to have helped and also started slashing with my bread knife instead of a razor blade. There are so many variables to take into account, I think that is why i this bread baking lark is such a lovely, challenging thing!
Very nice!
David
Thank you all. It is your baking that inspires me. You post pictures of such beautiful bread, I feel compelled to keep trying!
Well done! Nice coloring and all, congratulations! Now that you have done it once, you can do it again. Just remember the process you used.
Those look great, perfect to my eyes. :)
The crumb shot. Which is much as I expected. Most of my loaves have crumb just like this. I will be on the trail of large holes at some point, for the moment though I would be happy to produce consistently nice looking bread! At least it consistently tastes nice, which is the main thing. Sorry the picture is blurry, it happens when I make it smaller to fit.
I think the big holes are over rated, they don't add much flavour and are very difficult to butter. :)
You have a nice open crumb, great crust and colour I would want for nothing more. Well done!
I agree with Darwin! That loaf is right up there in my opinion. I would be happy with it and would be pleased to sell it in a bakery if I had one!
Thank you both! But back down to earth yesterday when my dough stuck to the banneton, badly! I made one very ugly, flat (but tasty) loaf!