Thread: Who bakes bread?

Another pair of loaves to start the week.
Accurate repetition yields consistent loaves when the starter is happy.

These had cooled enough to take one to work again. Coworkers really appreciate the treat when I do.
Made with 25% heritage grain for the flavor and protein.

Baked on tonight

And the money shot

Beautiful loaves, as usual, and I'll bet they taste as good as they look.

I traded some of my Sourdough Starter ,for that custom cutting board ! Looks like a pair that beats a full house. Some of my starter is now in Minnesota..lol. Bread is fresh and hot too

And the money shot !

Looking tasty, and good on ya for sharing the joy!

Yeast water 86% Rye 13" Pullman loaf, freshly ground Danko Rye.

I love the flavor and texture of bread made from duram flour, and this is 90% extra finely ground duram flour called semolina rimacinata. I make poolish, as well as a levain and also use raison yeast water.

Originally Posted by evnpar

I love the flavor and texture of bread made from duram flour, and this is 90% extra finely ground duram flour called semolina rimacinata. I make poolish, as well as a levain and also use raison yeast water.

I’ll have to try some of that flour. Iam baking 2 sourdough loafs as we speak…33 hour soak in the fridge..never waited that long before….but life got in the way….