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Daily Bread

My usual breakfast bread when I run out of ideas. This one was made with a higher percentage of preferment than usual with an 18 hour retard. I made a mess of the slashing using a new blade. I also tried a new loading method. I used to load in 3 loaves at one go with a large pine board. This time round, I loaded one loaf at a time with my peel and adjusted the positions of the loaves in the oven. It seemed to work better because I noticed that by the time I had slashed the last loaf, the first loaf would have flattened considerably.

The aroma was tantalizing especially when I had to wait for it to cool before I could slice it. This time round, I remembered to take pictures of the crumb.













This site was last updated 10/01/06