A half-baked idea

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alfanso on 6 Jan 2018 at 16:09

At some point I started to occasionally snap a photo halfway through the baking cycle, after steam was released and the loaves rotated.  Ordered from oldest to most recent.

David-based (Son of) SJSD

Son of SJSD

PiPs 100% WW

WoodenSpoon's 33% Rye Levain

David-based SJSD based Italian Sesame Levain

PiPs WW Sesame Levain

Forkish Country Blonde

 

 Bouabsa

 

 David-based Sesame soSJSD

Hamelman Pain au Levain Batards

Hamelman Pain au Levain Baguettes

Gosselin 

 (some other) Pain au Levain

 

 Hamelman Sesame Semolina Levain

 

 David's Pugliese Capriccioso

 

Pane di Altamura 100% Semolina 

Hamelman Semolina w/Rye Levain

Hamelman Pain au Levain w/Mixed Starters

Hamelman Pain au Levain w/125% hydration Rye starter

Hamelman Vermont SD w/125% hydration Rye starter

 

 Amy's Bread/Susan's Wild Yeast Semolina Levain w/fennel seeds, pine nuts and raisins

Forkish Field Blend #1

Abel's 90% Biga

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PalwithnoovenP on 6 Jan 2018 at 23:49

Great to see them at this stage already looking beautiful.

My 1/4 inch thick garden paver tiles began slowly cracking from day 1.  I had seen a post from (I think) Lazy Loafer, where she was using granite slabs.  I stopped by the local countertop fabricator and asked if they sold remnants cut to size.  I picked out the remnant, gave them the size and for $20USD it was ready in a day for pick-up.  I can't say if it is better or worse than the tiles I was using before, but is certainly a better heat sink, I like the white color and it will outlive me.

Nice progression of bakes. the baguettes have certainly improved with practice - but no crumb shots? I want, no I demand standard proof of that end of the baker's art! Just kidding a little (actually not that much)...,

Wild-Yeast

from the archives.  And a lot of those in the vault are just so-so.  As I've mentioned, I'm mostly done chasing big open crumbs and ultra-high hydration doughs.  I think I've always had a slightly too heavy hand on the shaping, so the dough likely get a tad more compressed than it probably should be.

However, here is one I like basically because the symmetry appeals to me...

thanks, alan 

shots be next?  Lucy's belly button is puckering and un-puckering just wait to see those crumbs!  Now I have to see if she has one.....Love to look at your pictures Alan.

Happy baking in the new year!

And let Lucy know that I don't allow my breads to drop their knickers for just any ol' pooch, even for a Swedish/German low-rider with killer eyelashes.  But since you love to look at my pictures, here's one of me as a half-baked human...

thanks, alan