Stacey wrote:
What have you folks baked lately?


http://picasaweb.google.com/stbuzby/StarterLoaf

Stacey

Nice. I make a loaf in that shape for hot dog buns, 'Canadian East
Coast style'. The bread gets sliced, but only every second slice goes
all the way through, the middle slice stops short of the bottom crust to
make the hot dog pocket.

All your rising was done on the counter with the 3 hour one I would
guess. Made it airy by the looks of it.

I did the opposite yesterday, I put one in that could have used a bit
more counter time or bigger/longer cuts so it almost exploded with the
oven bounce. The crust did stay attached though.

I went for a real sour tasting loaf and grew my starter up over 48 hours
with 12 hour feeds. It worked well.

There are a couple new photos he http://www.mikeromain.shutterfly.com

Mike
Some bread photos: http://www.mikeromain.shutterfly.com