February 6, 2014 - 3:11pm
Practice and progress
Hey all I just wanted to post a couple pics of a daily sourdough that I've been practicing. The recipe and shaping advice came from a fellow TFL user and I am quite happy with the results. The bread is 20%whole wheat, 70% hydration, developed using Stretch n Folds, and is shaped, then retarded overnight and baked cold in a hot dutch oven at 450 with lid on for 13 min and then lid off for 25 more min.
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Very nice loaves you got there. How's the crumb?
Josh
Thank you Josh and I've finally figured out how to post a crumb shot. I'm happy with the texture but I'd be happier if the crumb were more open. Especially when compared to the loaves you make. That Miche crumb of yours is top rank and the mixed sesame you just did looks amazing. Thanks again.
That is a beautiful loaf. Isn't it lovely when you feel like you are making progress. That looks just perfect.
Thank you very much for your kind words and it feels great to finally be making progress and starting to see the connections between points A and B.
What a beautiful loaf!!!
Its Gorgeous!!
Thank you so much. I feel that I still have a lot to learn though, but I guess that's half the fun.
Just perfect. Well done and happy baking
Thank you DBM and I truly appreciate your compliment. Your bread is some of the most intriguing and gorgeous loaves I see on this sight and inspires me to use more soakers' sprouts and whole grains. thank you again.
We love just about any kind of whole and anything that you can put in bread, I used to kid Ian (isand66) that he would put anything in bread and the needed o stay out of the auto parts store.... I think my Lucy is a as bad as he is though and she wants to pumprnickel everything:-)
Happy Baking.
Lately I've been experimenting a bit with my yeast water culture and have turned out a couple chocolate chocolate chip YW loaves but the recipe is still a work in progress. Tasty though. I want to develop a YW cinnamon raisin pecan loaf too or maybe some caramel apple YW rolls!
I love a bold bake. Nice bake.
Cheers,
Wingnut
Thank you and I've been slowing working up from a more golden hue to the dark red and brown that an extra 25 degrees produces. Thank you again.
Those look perfect to me, congrats!
Thank you so much, I feel I still have a ways to go though.
also an attractive photo, love the composition, the splendid rip and blistering...bravo!