not so blurry today Dicky...

http://members.cox.net/hutchndi/DSCN00320001.JPG


hutchndi

Work of art!

WOW that's some beautiful bread, gotta send you my address !!!!!!!!!!

not so blurry today Dicky...

http://members.cox.net/hutchndi/DSCN00320001.JPG


hutchndi

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Well, not sure what I would do with your address Nancy, but suppose I
should have mentioned that the two oatmeal breads are non-sourdough. I am
never really happy with my results with oatmeal bread, one reason being it
scorches so easily in my oven. I really need to try an oven thermometer to
see whats going on in there, no matter what recipe I follow (and this one
came from Hamelman's Bread book) it cooks much faster and the color deepens
alarmingly fast, I had the oven on 30 degrees lower than the book for this
try. The book doesnt say whether or not to use a stone, next time I will
remove them (quarry tiles), but it does specify normal steam.

This bake was a sort of experiment in energy conservation, my wife getting
in some Sunday cooking and baking, and then me trying to time my breads to
go into an already warmed oven, with consecutive bakes. As Mrs Hutchdi was
using the oven for other baking a bit longer than anticipated, those two
loaves didnt get into the oven until further proofed than I wanted either. I
do notice that the commercial yeast version of oatmeal bread seemed to have
a cleaner taste (though its been a while since I had the other to compare),
the many posters that recomended it to me months ago over the sourdough
version had a good point.

The other two loaves are simply 15% rye sourdough loaves, 5 percent more rye
than my last bake, (Hamelman says this small addition results in a sourer
flavor) and these also I bake at a little less temp or time or they burn.

hutchndi




"nancy" wrote in message
...
WOW that's some beautiful bread, gotta send you my address !!!!!!!!!!

not so blurry today Dicky...

http://members.cox.net/hutchndi/DSCN00320001.JPG


hutchndi

Heya,
I'm new here, but I am wondering if it is possible to get this awestruck by
a loaf of bread. That, my friend, is ART! =) (By the way, how did you get
the swirly look? I'm pretty new to sourdough)
--Jonathan
"hutchndi" wrote in message
news:uIAyf.8441$Dh.6497@dukeread04...
not so blurry today Dicky...

http://members.cox.net/hutchndi/DSCN00320001.JPG


hutchndi

"Jonny" wrote in message
news:fJzBf.44604$V.44446@fed1read04...
Heya,
I'm new here, but I am wondering if it is possible to get this awestruck
by
a loaf of bread. That, my friend, is ART! =) (By the way, how did you get
the swirly look? I'm pretty new to sourdough)

Well welcome to sourdough Jonny. The "swirly look" comes from using a coiled
wooden "brotform" dusted with brown rice flour, its a type of rising basket,
mine came from TMB baking : http://www.tmbbaking.com/baskets.shtml if you
ever want to try one, I have heard that the plastic ones dont work so well.
I am pretty happy with the way my bread looks in the pic, but the art I feel
is really in having some control over the flavor. This I am afraid I will be
working on long after I get the looks right.

Good luck with sourdough, post often, and show us pics!

hutchndi

Hey, hers a fresh one!

http://members.cox.net/hutchndi/DSCN0049.JPG

hutchndi

On Wed, 25 Jan 2006 14:36:59 -0500, hutchndi wrote:


Hey, hers a fresh one!

http://members.cox.net/hutchndi/DSCN0049.JPG

hutchndi

How do you get your crust?

Ta / JB

"danube" wrote

How do you get your crust?


Not sure exactly what part of my crust your asking about, but if its the
little bubbles it overnight retarding (shaped loaves) in the fridge. Other
than that I just use steam in the oven and bake around 460.



hutchndi

hutchndi wrote:
"danube" wrote

How do you get your crust?


Not sure exactly what part of my crust your asking about, but if its the
little bubbles it overnight retarding (shaped loaves) in the fridge. Other
than that I just use steam in the oven and bake around 460.



hutchndi

They do look good H. : -)

TG