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HOME > The oven, Plot 35, Rosendale Allotments
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| miscellaneous baking > page 5 |
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vollkornbrot
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vollkornbrot
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vollkornbrot showing "flying crust" problem on the biggest one
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"rotten dough" method with 60% Cann Mills Canadian, 37% Shipton Mills No4 and 7% T130 Rye
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"rotten dough" method with 93% Cann Mills Canadian and 7% T130 Rye
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A "rotten dough" loaf with new and good lame from France via http://sourdough.com.au/ that did the slashing 16/1/08
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Sainsbury’s La Break Bakery ’Crusty Sourdough Baguette’, quite nice crust with trendy blisters, underdeveloped crumb with none of the advertised ’tangy’ taste inside
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"rotten dough" with melange of T130 rye, Cann Canadian, Cann wholemeal and Shipton Mills No 4, 16/1/08
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baguette with Shipton Mills Speciality Strong White (T55) + 5% Cann Mills Light Rye 28/1/08
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note curved bottom next to tray side and angular next to another baguette
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baguette with Shipton Mills Speciality Strong White (T55) 28/1/08 68% hydration
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baguette with Canadian Cann Mills and No. 4 Shipton Mills, 3/2/2008 65% hydration?
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again 3/2/08
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baguette Campaillette, Grande Siecle T65, 61% hydration 20/2/08 - cat will make inspection
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Louise thinks its OK
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