photos of my bread....

Nothing like a little bragging

Long time SD baker (and home brewer). Have lurked and posted on rare
occasions here for many moons, so I thought I'd throw out pictures of
loaves made today.

I use the Silverton recipe with a "retard" in the fridge overnight. The
loaves are baked in a gas oven on a Fibrament stone (I have an old
rectangular pizza stone that I put on a rack OVER the loaves but don't
line the walls) ...cast iron skillet on the oven floor for adding hot
water for steam.

Loaves leavened with the San Francisco starter from Sourdough Intl
(although I have used Carl's starter off and on...I really miss him).

loaves

http://img.photobucket.com/albums/v2...e/loaves-s.jpg

and the crumb

http://img.photobucket.com/albums/v2...ve/crumb-s.jpg

Cheers

Dave

At 11:51 AM 1/23/2005, David Dwyer wrote:
>photos of my bread....
>
>Nothing like a little bragging
>
>[..]
>loaves
>
>http://img.photobucket.com/albums/v2...e/loaves-s.jpg
>
>and the crumb
>
>http://img.photobucket.com/albums/v2...ve/crumb-s.jpg
>

Looks good for white. Crumb suggests moistness, I wonder what the
irregularities are in the crumb - beyond random.

Any more information beyond what you wrote already? I don't have the book.

Hydration, starter grow procedure, starter amount, flours used - any more
full-grainy material? - autolyze time, if any - any punchdowns?

Maybe I should buy the book before asking all the questions; somehow her
grape starter procedure and what comes with it kept me from it.

Anyway,

Samartha


===
remove "-nospam" when replying, and it's in my email address

"David Dwyer" wrote in message
news:2005012312514416807%davedwyer@gmailcom...

>
> I use the Silverton recipe with a "retard" in the fridge overnight. The
> loaves are baked in a gas oven on a Fibrament stone (I have an old
> rectangular pizza stone that I put on a rack OVER the loaves but don't
> line the walls) ...cast iron skillet on the oven floor for adding hot
> water for steam.
>
> Loaves leavened with the San Francisco starter from Sourdough Intl
> loaves
>
> http://img.photobucket.com/albums/v2...e/loaves-s.jpg
>
> and the crumb
>
> http://img.photobucket.com/albums/v2...ve/crumb-s.jpg
>

Dave:

The loaves look very nice. I like the swirls on the one on the right.

I'm curious about the stone over the loaves. I can see that the loaves have
a nice dark bottom crust and also see you've have gotten a good amount of
oven spring (I'm assuming that it was oven spring given that they are free
form loaves). If you don't mind... What are you shooting for with the upper
stone? Spring? How do your loaves differ without the upper stone?

Thanks,
-Mike

On 2005-01-23 14:11:09 -0600, "Mike Pearce" > said:
>
> Dave:
>
> The loaves look very nice. I like the swirls on the one on the right.
>
> I'm curious about the stone over the loaves. I can see that the loaves
> have a nice dark bottom crust and also see you've have gotten a good
> amount of oven spring (I'm assuming that it was oven spring given that
> they are free form loaves). If you don't mind... What are you shooting
> for with the upper stone? Spring? How do your loaves differ without the
> upper stone?
>
> Thanks,
> -Mike


I guess i'm trying to duplicate a stone/brick oven....for example you
can buy stone hearth "inserts" that you can stick in a regular oven
that will probably do a better job than mine.

http://www.chefsresource.com/hearovin.html


I already had the old pizza stone around..so I just use it on a rack
right over the loaves.

On Sun, 23 Jan 2005 14:44:01 -0600, David Dwyer
> wrote:

>I guess i'm trying to duplicate a stone/brick oven....for example you
>can buy stone hearth "inserts" that you can stick in a regular oven
>that will probably do a better job than mine.

Howdy,

Or, for about $3 you can buy a bunch of firebricks and stand
them on end all around your baking area...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."