Bread Thread

Nice looking breads. I like to score pan loaves when they are not enriched and don't score enriched loaves
 
Thanks. Course I had to look up what enriched and non enriched means but I probably should have known to score it since those two loaves were from the same batch of dough and the first obviously needed to be scored. Rookie mistakes.
 
In a bit of a slump. The last two times I baked I lost the oven spring I had been getting, the ear and the loaves are smaller without having any idea what I did differently. Must be magic, kinda like electricity.
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A thing of beauty. Actually two. I'd love to watch you shape 81% hydration dough.
 
Occasionally, as when a last minute dinner invitation occurs, I feel the need to bake a loaf that doesn't require spending the night proofing along with the somewhat lengthy stretching and folding etc process so I've been playing with it. This loaf was 3 hours start to finish except for cooling time. Boosted all ingredients for a typical batard recipe by 20% and added 6 gr of yeast. My culinary institute trained baking chef daughter says it's her favorite. Mission accomplished. Whole wheat sourdough with sunflower seeds, smoked pumpkin seeds, pistachios and dehydrated blueberries. Still a little ugly but not when sliced.
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After years of my gentle nudging and suggesting, the Mrs. decided she wanted to try making some sourdough. We made loaves in parallel, she watched me do a step, asked questions, and did it on her own. We repeated this through the entire process I til we had a couple of loaves. Hers is on top.
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She likes her bread baked lighter, I prefer more caramelization. Not a bad go at shaping for the first time, but there's a little room for improvement. No shame on that, it's the hardest park in the process.
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Crumb turned out lovely.
 
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