Brother Glenn and I so often seem synchronized. Get this: I'm still baking bread too! But, then, I am not going to Scotland any time soon.
This week, I took a break from my adventures in Forkishland and baked some old favorites.
San Francisco-style Sourdough with diamond scoring
San Francisco-style Sourdough with "tic-tac-toe" scoring
San Francisco-style Sourdough crumb
Pain au Levain from Hamelman's Bread
Pain au Levain from Hamelman's Bread crumb
My next baking will be back to rye breads, I think.
Happy baking!
David
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That is awesome looking bread.
David
Excellent baking as always David. I'm sure you must have some lucky neighbors and friends who you share your breads with...
Sometimes we share. Sometimes we don't.
Not to worry. Almost no bread gets wasted.
Waisted? That's another story.
David
these breads should look like inside and out. Love the tic tac toe slash too. Just great baking David.
I'm going the other way - toward the light after a slew of whole grains, Tzitzel and multigrains.
Happy Baking
Love the boules and fantastic scoring through and through. Many a folk would like to have these on their standby list.
Nice baking
Josh
I really love the color, crumb, and scoring of your bread! They are beautiful!
Warm regards,
Casey
David
Beautiful as always David, BTW meant to tell you I tried your Pumpernickel formula. It was a complete and total failure. I know it was my fault entirely the altas (sp) messed up my hydration to the max. Looking forward to trying it again. So how do you adjust for the water in the altis to the overall formula?
Thanks Faith
Thanks for the compliment.
I don't do any adjustment for altus. I squeeze out as much of the soaking water as I can before adding it to the other ingredients. I figure it's pretty close to hydration neutral, or close enough. If you had a problem, I assume the dough was too wet and sticky. You might just hold back some of the water and add it as needed during mixing.
David
Thanks Dave, Think I did not squeeze hard enough. My altus was not hydration neutral for sure.
David,
Those are such beautiful loaves, and your crumb, crust-color and scoring are truly amazing.
Best regards,
Howard
I appreciate your kind words.
David