 Most viewed - Baking |
Sourdough (Jarlsberg) cheese bread mi en place (all in it's place)65 viewsPrep is complete. Everything has been weighed out and made ready. Now on to the mixer
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Finished loaves, cooling on the rack64 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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Fully proofed, perspective61 viewsThese were 1 kg loaves that filled the bannetons pretty much to capacity.
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Cranberry Poppy seed Semolina Sourdough60 viewsThis is the good part! Taste testing time.
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Cranberry Poppy seed Semolina Sourdough58 viewsIs it done yet? It should get to an internal temperature of at least 200F, and 205F is better
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Pugliese - Failure to Launch56 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 Trailer52 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 Seeds11 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 Shot9 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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