This morning I was working on my scoring designs after watching a video showing simple ways of scoring. Cool. They were very simple and lots of fun to try.
These are Tartine breads.
Four olive country sourdough
Two bread flour/kamut/whole wheat/wheat germ with pecans and dried sour cherries
Great looking spread, Gwen! One day soon I hope to venture out and bake a large batch similar to yours. It’s nice to bless the neighbors.
Danny
Very pretty! What technique and flour do you use for your bannetons?
Did you bake all of those loaves in a home oven? If so, how many at a time?