For the bakers amongst us!

First new loaves...

 

Baguettes, the standard catched rachitis unfortunately, but the a l'ancienne was great



Sourdough yesterday

 

Guess the difference between those on the the left and those on the right

 

A few peasant loaves yesterday.

 

Few breads from the past:

 

Nice looking ears!

 

Happy Easter!

 

Amazing.

 

Subscribing!!

 

Great great looking loaves of bread. I envy the blooming. They say you can tell a lot by the way you bake. Youre a good man, you ba*tard.
The white thing on the rolls dont do it for me. But the bake is revelation, the colour and shaping awesome.

Happy Easter!

 

Chuckles has the best buns!

 

I missed this somehow. Based on personal experience, the canneles on the left are from a silicon mold...those on the right from copper.

 

Nothing goes past you

They were cooked for exactly the same time from the same mix. If I leave the ones in the silicone mould another 20mn in the oven then they're not too bad. But they never get close to the ones in copper moulds.

I need more copper moulds!

edit: typo

 

That's good to know how silicon affects the results. I've thought about getting some silicon pans--might need to rethink it.

Just plain everyday honey multigrain bread. I think I need to add some gluten or more bread flour. I've added more grain (buckwheat) and like the flavor, but the bread breaks instead of bending now. Need to get it fixed before BLT season.

 

This one is my favorite. Called Altamura. 150 year old Italian starter. It is the only one that doesn't need steam to get good oven spring. Hand shaped but not cut. It separates naturally so every loaf is very different, especially if you are inconsistent when shaping! I personally prefer it darker but it just doesn't sell well if it is taken much further than this. Love, love, love this bread. Right out of the oven they sound like Rice Crispies turned up to Eleven.

 

Silicon has lower heat transfer than a lot of metals, so if you're trying to get a nice crust it's definitely not the best material to use. On the other hand, it's really useful for other applications such
as sponge cakes, and other softer desserts.

 

Apple cakes. (Not my doing)

 

Mine looks pretty similar to that.
I'm using a blend of 20% rye, 40% strong wholewheat, 40% strong white flour.
Sometimes i make a bit of mash potato and it mix in (keeps longer), sometimes i just put a bit of milk and a bit of oil in there.
Using silicone 'breadtins' as well. (The only thing that works in this bottomburner oven.)
Used to make lovely breads on a stone in the previous oven, but that one died and the money was tight to get a decent one, so less baking these days.

 

I have really been enjoying this sandwich bread. It has a 10 grain hot cereal mix in it. I am still messing with the ratios and will probably add a few sunflower seeds but this is the closest I have come to what is in my head for sandwiches at home.

 

I love bread. That looks delicious.