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| Starting with something I don't usually
make: Anis and candied citron, then coated in butter and dipped into
sugar.... |
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| Interior crumb of a baguette |
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| Center loaves are baguettes cut as shown
below to resemble wheat grain (epis, in french) |
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| Cuting epis |
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| Whole wheat bread, shaped as triangles,
for something different. I renamed the shape "bicycle seats". |
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| Yes, hamburger buns. But really
good hamburger buns. |
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| Ciabatta. A great bread. And
I've been making it completely wrong for years... |
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| A ciabatta up close |
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| Ciabatta cut open, showing the huge
holes. |
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| My production from "graduation day".
Olive bread, walnut/raisin, exotic bread shapes, and in the back are large
baguettes made from our sourdough culture that we started from scratch on
Monday and handmixed in the morning. |
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| Walnut-raisin |
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| May be my favorite bread now...
multi-grain with sesame |
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| Semolina bread, twisted and coated with
poppy seeds |
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| Whole-wheat boules and multi-grain |
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| A huge "fougasse" which Jeff made... |
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| Multi-grain, semolina, whole wheat
bicycle seats, and rye batards |
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| A sourdough experiment. Same size
loaves when begun, but left loaf is higher acidity and lower volume. |
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