 Most viewed - Bread and Rolls |
Just dropped into the screaming hot Dutch Oven61 viewsThese were baked in Lodge Cast Iron Dutch Ovens preheated for an hour at 500F. They are screamin' hot, and require great care and heavy leather gloves!
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Finished loaves, cooling on the rack59 viewsBaked fully, and cooling on a rack, singing away. As the crust cools it cracks into small "plates", and the crackling sound is clearly audible.
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Cranberry Poppy seed Semolina Sourdough57 viewsIs it done yet? It should get to an internal temperature of at least 200F, and 205F is better
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Cranberry Poppy seed Semolina Sourdough56 viewsThis is the good part! Taste testing time.
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Fully proofed, perspective56 viewsThese were 1 kg loaves that filled the bannetons pretty much to capacity.
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Pugliese - Failure to Launch51 viewsThis was a dough that just died on the proving rack. All looked good until I put it to rise for baking, and then... Nothing much happened. It baked up gooey and very sticky-gooey in the center. Most of the evidence points to over-fermentation during bulk rise. Threw out the entire batch.
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Rolls Baked In Trailer50 viewsI baked these rolls in the little propane oven in the trailer. They were good!
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Ancient Grain Sourdough with (mostly) Black Sesame Seeds7 viewsThis is a mixed grain bread with home-milled Red Fife wheat, Einkorn, Rye, and Central Milling Morebread bread flour.
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Ancient Grain Sourdough with (mostly) Black Sesame Seeds Crumb Shot6 viewsThis is the crumb (internal structure) shot of the mixed grain bread with home-milled Red Fife wheat, Einkorn, Rye, and Central Milling Morebread bread flour. It was very aromatic, with an excellent flavor to go along with the creamy, almost custardy texture. Good eating!
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