Danubian

Joined: 2007 June 24

Location:

Sydney, Australia

Occupation:

Bakery Instructor

Interests:

Fly fishing, wood working, Bonsai

Posts: 102

Comments: 525

Points: 1081

CRW_6790

<p>Short baguettes</p>
IMG_6781

<p>slashed ready for the oven<br /> Short baguettes</p>
CRW_6788

<p>Short baguettes</p>
IMG_5613

<p>Three slashes 30' or less angle </p>...
Leading edge lame

<p>Leading tip of lame or blade angled up </p>
Slashing long banneton loaves

<p>Slashes for Long Banneton loaves</p>
IMG_5672

<p>Hand made crescents</p>
IMG_5669

<p>Hand made Crescents</p>
IMG_5666

<p>Hand made Crescents</p>
IMG_5592.JPG Another crumb White Bread ~ 30% sourdough flour content Final water ~ 70%
IMG_5589.JPG Crumb White Bread ~ 30% sourdough flour content Final water ~ 70%
IMG_5587.JPG Another view White Bread ~ 30% sourdough flour content Final water ~ 70%
IMG_5585.JPG White Bread ~ 30% sourdough flour content Final water ~ 70%
Off the grid energy @ minimal cost

Worth watching. This would be a wonderful thing to see in production; but I hope these blokes have their affairs in order,...

32 comments
Am I able to embed

a video clip on this forum?

1 comment
I consider the DRAFT proposal of sourdough baking terms and definitions are best described in the following way;

4 comments
IMG_5223

<p>White, 5% rye<br /> 10% Semolina<br /> Less detail</p>
IMG_5208

<p>White, 5% rye<br /> 10% Semolina<br /> More detail</p>
IMG_5204

<p>White, 5% rye<br /> 10% Semolina<br /> Crumb detail</p>
IMG_5188

<p>White, 5% rye<br /> 10% Semolina</p>