blackhatbaker's blog

While I love rustic free-form loaves with a bold, crackling crust, complex flavor, and a crumb riddled with holes, my family does like whole wheat bread with a denser crumb, softer crust, and low acidity, in a shape good for sandwiches and toast. I hope that I was able to deliver something to satisfy that need, providing a healthful loaf with the previously mentioned qualities.

Here are some pictures of the loaves, including some crumb shots.

My friend's birthday is tomorrow, so I figured I should bake something that I knew would turn out well, and that I had some experience with. The Tartine basic country loaf seemed perfect. So I baked.

I just couldn't help myself. I really wanted to bake, so I decided to make some no-knead bread; something that would be doable during a school day, even if it meant using commercial yeast. I must say, I was quite happy with the results, and it made a delicious loaf to have for dinner. 

Hello, everybody! This is my first blog entry on TFL, so I figured I ought to give some pretext as to who I am as a baker. I thought a good way to do this would be to show some loaves I baked this summer.

Semolina bread

Miche, Pointe-à-Callière