Some Bread Photos From 2017-2018

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:

170704 boule

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:

180121 barley bread

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.

bread parment sling 171230

I was pretty proud of the way these came out. They’re simple baguettes, around 60-65% hydration.

171214 bread2-2
Cell phone picture.

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.

181014 pigs in a blanket

Cheesy breadsticks. Parmesan in this case. Always a hit at beer events.

181122 cheesy breadsticks

Lastly, a potato pizza:

181210 pizza

 

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