Lovely boule! Can you tell me how you get those lovely blisters under the crust? Is it long, cold proof? Steam? I cna't get it in my home environment! Thanks!
Posted by redhedbread on Mon 16 May 2011 20:07:47 CDT
Do you use this over your loaf when you place it in the oven?
Posted by alexandra75 on Wed 04 May 2011 20:49:07 CDT
what is this
Posted by Yacobaker on Thu 13 Jan 2011 22:29:29 CST
From Yacob in Lancaster
Is this bread all wheat and sourdough leavened or do you use spelt and yeast in your doughs? because your photos look like your doing a wonderful job with sough-dough.
What type of method are you doing for your leavening?
Are you using any white flour in your doughs at all.
Posted by Yacobaker on Wed 12 Jan 2011 10:55:21 CST
The addition of chia seeds is amazing Shao-Ping! Thank you for posting the idea. These are 100% unbleached white, 65% hyrdration with 6% chia seeds soaked in 4 times their weight in boiling water. They were so gloopy to add to the dough, but the result has been amazing. They really do add to the open crumb texture.
Posted by Mr_Punchy on Tue 05 Oct 2010 08:52:15 CDT
Pain a l'ancienne baguette from The Bread Baker's Apprentice
These breads, which I have now made numerous times are absolutely amazing. The crumb is sweet and creamy and the crust so crunchy and chewy. I recommend to everyone
Posted by Mr_Punchy on Tue 05 Oct 2010 08:49:30 CDT
LOL! The filename is actually shortened from "1st brick oven bread".
Posted by TeckPoh on Wed 18 Aug 2010 07:35:39 CDT
Tomato Basil Sourdough
Such an attractive set picture! It'd make a great holiday card!
Posted by CayoKath on Wed 02 Jun 2010 16:28:22 CDT
Christmas Stollen (sourdough of course)
yet to be dusted with icing sugar.
Posted by dylandylan on Thu 24 Dec 2009 14:49:43 CST
Christmas fruit cake
Posted by shiao-ping on Fri 27 Nov 2009 12:50:32 CST