Here are links to pictures I have taken of my breads:|
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A couple pictures of making Wulfric's Fine Machet:
I think they could have been baked a tad darker (and they are a tad darker than seen in the pictures), but they are wonderfully crunchy crust and tender insides.
The dough in thier baskets for second rise
The first loaf in the oven baking. This is a small oven, although it does make a big lof of bread. As you can see it has a mistake on it and must be quickly buttered and eaten upon removal and cooling!!!
Here are my first three loaves from the recipe.
Now this was a fun and wonderful bread to make, Christopsomo. Light orange-y taste, and very pretty Greek Christmas bread.
I made a few loaves of Leaf Fougasse, from Baking with Julia Child. Here is the dough warming after it has spent 36 hours in the refrigerator.
Here are three loaves of the leaf Fougasse. Another very wonderful bread to present and to eat!
Here is a rising basket I will someday get. It is for making loaves of the French bread Couronne. or "Crown". Long time to make, but wonderful stuff!
Here is a bowl of yeast I am growing in water with a touch of Barley Malt to feed it. This is actually left over yeast from a friend.
This picture is a plate that I used to dry the yeast on. Keeping it for later once I scraped off the residue. I read about this being done during the civil war era.
Yeast again, but it is a cool picture for the pattern in the yeast as it roils around in the bowl, like the clouds of Jupiter.
What I have written:
Whole Wheat Bread from Starter My adaptation of a recipe of Whole wheat French country miche. This is a compilation of Peter Reinhardt's Whole Wheat French bread and notes gathered from the Poulain bakery in France, to make a Country Miche that is as close to the original as I could figure..
Whole Wheat Bread - description This is the background and process for the recipe above.
Storing yeasts My article on storing various types of yeasts and starters.
Growing Bread Yeast My entry to Middle Kingdom A&S. Got a first place for it too.