We lost every blog post after mid-September 2017 in the move to the new host and address. Public Service Message: Back Up Your Files Frequently!
Some bread pictures from 2017-2018:
A medium-or-high hydration rustic loaf. The pattern in the flour is created by proofing the bread in a banneton:
The file title of the photo below indicates that at least one of these two loaves used barley flour. I believe the smaller one used ~30% barley flour:
The photo below is why I don’t try to use parchment when baking No-Knead breads. The parchment didn’t allow the bread to spread out in an organic fashion. It tasted fine. But. Ugly.
I was pretty proud of the way these came out. They’re simple baguettes, around 60-65% hydration.
The pigs in a blanket experiment. It’s basically a simple pizza dough wrapped around hot dogs, sliced, then baked ~425F for 15-18 minutes.
Cheesy breadsticks. Parmesan in this case. Always a hit at beer events.
Lastly, a potato pizza: