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Fifty loaves. | Sourdough Companion

Fifty loaves.

Over the last little while, I have been taking happy snaps of almost every loaf of simple bread that I have made.

This little exercise probably suggests that I have too much time on my hands - probably really should be doing other things - true!

All loaves have been made with the same basic recipe.  Some have been high hydration, some have been low hydration.  Some have been plain bread flour, some have been partial wholemeal.  Some have had autolyse, some have not.  Some have been kneaded, some have had stretch and fold.  Some have retarded bulk ferment, some have retarded prove.  Some are baked with steam, some not, some with a cloche.  Some at higher temperature, some at lower.

Here is the result.

Unfortunately, the lighting is not particularly consistent - but hey, I am working in my kitchen, not in a studio.

Keep on bakin'.

Farinam

 

16 comments

Your breads look great.  I bet they tasted as good as they look.

Keep going. Nothing wrong with having too much time on your hands....I wish I did!

Cheers...Ian

 AWESOME - I love it Farinam, what a great idea! 

Very inspirational too..I agree with Ian you'll have to take out the loaves in any case and taking a happy snap while cooling down is just perfect.

 

Cheers Aggie 

 Which recipe did you use?

Hi Aggie,

For 'normal' bread I use 180g of 100% starter, 500g flour (sometimes all white bread flour, sometimes varying proportions of wholewheat and white), 320g water (obviously more or less depending on hydration) and 10g salt.  This is the recipe called Pane Francesa in SourDom's beginners blog.  As you can see, I have made boules, batarde, baguettes and ciabatta with the only real difference being a bit more or less water.  I've also used it for pizza and bread rolls.

Very versatile.

Let us know how you go.

Farinam

They look marvellous - and are an inspiration. I take photos of results too - not always but usually and I compare mine with yours. So please keep taking he pics Farinam.

 

 Sounds and looks like the way to go Farinam, thanks for sharing! 

I agree having a photo record is definitely worthwhile, I'm going to do the same. Just today I've read about keeping a note card as well that includes the temperature, duration of fermenting and proofing etc. might be a good thing for the start to keep track what worked and what doesn't. 

 

Exciting times ahead and having this online community and exchange is marvelous, thanks everyone

Whoa !! fab idea to see all the loaves side by side, wish I could see it full size.  Do you have a perfect formula yet, is there a favourite loaf.   I have baked the two loaves I mentioned in a previous post with you, one retarded bulk ferment, one  retarded prove I cant believe they came out so different , operator error maybe.  Just waiting on them to cool so i can check out the crumb.  Might do a wee blog on it.

Farinam Just wish I had your knowledge, understanding and skill.

regards Linda

Hello lenohbabe,

I agree that the thunbnails are a bit small but I had brain in neutral when I calculated the size and only realised half way through that they could have quite easily been twice the size and if you try to expand them as they are now they are very pixelated.  If I get enthusiastic, I might redo the exercise a bit larger and re-post.

For 'ordinary' bread I pretty much stick to the formula that I gave above and vary that when I want to do a bit of an experiment or make a different style of bread.  I haven't really done anything much at all with the myriad of other flours out there.  Pretty boring really :-)

Farinam

But what a lovely obsession it is. I suffer from it too although I'm not yet at 50. The great thing about those, apart from being beautiful, is that they are oh so very healthy. I was taking Zantac regularly for acid reflux until I added levain products in my diet. I'm quite amazed. Happy baking!

Brilliant Farinam. What would your favourites be?

Hello Cielkaye,

I treat my breads as I would children - no favouritism :)

For those with failing eye-sight, here is a slightly larger version - plus a couple I missed last time.

Farinam

 I feel like starting digging in looking at your bread pics Farinam, they just look awesome! 

 I'm definitely one of the failing eyesight brigade. I am inspired to keep at it Farinam, so thank you. I'm keen too on the Dan Lepard hardly any knead system as I am undergoing chemo at the moment and am a bit lacking energy. It is wonderful to have a target.

What a great way to track your progress and how each loaf was made. I've got to get a digital camera, so I can

make my own journal too.  Neat idea!  Hope to see your next "journal" posting.  Happy Baking. M

I was beginning to think I am obsessive with all my photos - now I know I am! ;)

I keep a note book with times, dates, kitchen temperatures at different times of the process - e.g. tonight mixed dough from preferment at 11.30pm, 20.8 deg C, then amounts, times for resting dough etc... I'm about to pop the lot in the regriferator and head for bed (that bit doesn't go in the note book!)

Because I am experimenting with gluten free flours and starters record keeping is essential!

http://sourdough.com/forum/first-attempt-gluten-free-sourdough

http://sourdough.com/forum/exploring-gluten-free-sourdough

 

Farinam that collection of pictures suggests a poster to me.

 

By the way, do you have any preference, or scheme for your slashing? A particular pattern for a particular type of loaf?

Maybe it is a bit obsessive/anal or whatever - or I could collect stamps or something.

The idea of a poster has appeal - but I'm not sure whether it would sell ;-)

On the question of slash patterns, I usually do about three on the batardes but have been known to do as many as five (similar for baton and baguette).  These are pretty much down the centre line slightly angled and over-lapping.  With the three, as they are longer, there is a tendency for them to join up and appear as a slightly jagged single opening.  The higher multiples (shorter) tend to stay as individual openings and the loaf shape tends to be more parallel sided.  Then it could be down to changes/improvements to my other techniques as well.  Once or twice, I have done one long slash down the centre.  For boules, I mostly use the criss-cross pattern as it tends to maintain the nice round shape though I have used uncrossed patterns to give a more oblong loaf shape.  All pretty standard and not very imaginative I'm afraid.

Glad you like my work.

Farinam