I have posted several photos of less-than-ideal loaves in recent weeks, I thought that it was time for something that I am happier with

Here are a couple of loaves based on Jeffery Hammelman's book - his "Vermont Sourdough with extra whole grain"
I used a light rye flour, which means the the loaf is still reasonably pale despite being ~15% rye


the loaf on the left was baked in a pot, and the one on the right was baked on the stone. (Amazingly it survived after sticking to the peel, and requiring a fair amount of vigorous handling to get into the oven).

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