The remains of lunch.

Wow...... That's a very nice looking loaf

drooling now....

Don

mmmm waiting for tea to cook and that bread look yum - can almost smell it here in Coffins. Well done Bill. One day I will learn how to use the camera and post some onto the site but this loaf of yours will take some beating. - looks gorgeouos!!!!! I do most of my breads at 62% - works well so why change. Only new to all this & besides my fruit bread projects - I like my bread to work & find it almost foolproof

Hi Bill...! thanks for the invitation..

Yes I am not happy with the loaf. ... but I cease to say more!

Bill, chembake has lost his nerve in the outside world (sorry chembake, we will let you out when you start behaving). So I shall weigh in with a quick question.

When I visited Melbourne a few months ago I discovered that the 'large break' was quite an acceptable attribute to freeform loaves. At the time I was worried but all the bakers kept telling me that a large oven break meant good crust and did not detract from the aesthetics or function of the bread. I know I am sounding like a snob now, but will continue: When you slice this style of bread, do you find that the the tear in the upper crust is a bit annoying and can make the slice less manageable?

(Very well intended, grovelling and completely aware that I am not baking regularly or posting photos of my own bread so have no right to comment.)

By the way, it looks fantastic in the cross-section, so I don't know why I am even asking this question.

Graham

[quote="Graham"]
By the way, it looks fantastic in the cross-section, so I don't know why I am even asking this question.

Graham
[/quote]

Erm....enticing chembake to add further?

Bill...the bread looks like food porn to me, lol.

[quote]
Graham, regarding the problems slicing a large break the edges can be quite crusty and may cause problems to some people. However I am a bit of a knife freak and have a very sharp breadknife which handles it without any problems.
[/quote]

Yes. That sounds very reasonable. I feel like enticing chembake back to the general area because I do not have the stomach to be overly critical of forum members bread. Though once I start putting my own work up and getting criticised by you, that will be a different matter.

Incidently, here is a link to the first sourdough.com.au Market Bake [url]http://www.sourdough.com.au/phpBB/viewtopic.php?t=136[/url]

[quote]
>Bill, chembake has lost his nerve in the outside world (sorry chembake, we will let you out >when you start behaving). So I shall weigh in with a quick question.
[/quote]

Graham what is the big deal about a comment?

Okay you want more explanation.

That loaf is not bad and satisfy many expected quality standard. But its not perfect from my point of view being used to grading bread in baking laboratory and school situation.

. Sorry Bill, no offense intended!

If somebody wants my franks opinion about a certain item ,well then I believe its right to say what I honestly think .

...no big deal intended chembake. I was actually trying to make light of the situation...but appear to have offended you. That was not my intention.

Graham