The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Latest batch, sept. 2014

Mebake's picture

Latest batch, sept. 2014

This is a batch of bread I baked and delivered for a regular client of mine. She is my first client outside of the market, and the only one thus far. The breads are: Olive levain, Whole Wheat multigrain, and Oatmeal bread, and 80% rye; all from Hamelman's book: (BREAD). My wife's shaping skills are improving fast! she shaped and scored some of the loaves depicted above. Can you tell? I've gotten her hooked now ;)

As to the 80% rye, i had an old rye bread in the freezer and used some of that in the soaker. The news here, is that I've used a cold soaker (non boiled water) instead of the usual scald. I'm pretty pleased with the crumb and overall flavor. I think I like a cold soaker for this type of bread.





Kiseger's picture

how cool that you've got your wife hooked! They all look good and that rye is calling for butter, cheese, tomatoes, name it!  I hope your client realises how lucky she is, a real treat!  

Mebake's picture

:) Thanks, Kiseger!

AbeNW11's picture
AbeNW11 (not verified)

You've certainly tickled my tastebuds. 

Mebake's picture

Thanks, Abe!

dabrownman's picture

some kind of bread business,  They all look great.and they have to taste fine on the inside. I say it is time to buy something nice for your wife to celebrate her being hooked as an apprentice:-)  Well done and happy baking Khalid.

Mebake's picture

Thanks, DA!

Her birthday is close, so I might as well gift her for both occasions ;)



wassisname's picture

Yes, I'd like to place an order...  Nice selection, Khalid!  Good to hear you have some helping hands, the loves look great.


Mebake's picture

Thanks, Marcus! I'm glad my wife has finally succumbed to bread making :)


Isand66's picture

Great looking spread Khalid.  Looks like your wife will give you a run for your money!


Mebake's picture

Fine by me :) 

Thanks, Ian!

emkay's picture

That's a lovely selection of breads, Khalid. What effect on the final loaf does doing a cold soak vs a hot soak/scald make?