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Tag: bread

King Arthur's Flour Types Sourdough 25 Bagel 24 Bagel 23 Bagel 22 Bagel 21 Bagel 20 Bagel 19 Bagel 18 Bagel 17 Bagel 16 Bagel 15 Bagel 14 Bagel 13 Bagel 12 Bagel 11 Bagel 10 Bagel 09 Bagel 08 Bagel 07 Bagel 06 Bagel 05 Bagel 04 Bagel 03 Bagel 02 Bagel 01 Bagel DSC_8450-wm DSC_8448-wm DSC_8446-wm DSC_8445-wm DSC_8442-wm DSC_8440-wm DSC_8439-wm DSC_8437-wm DSC_8436-wm DSC_8427-wm DSC_8424-wm DSC_7763-wm DSC_7749-wm DSC_7745-wm DSC_7744-wm DSC_7743-wm DSC_7741-wm DSC_7740-wm DSC_7738-wm Poolish ingredients Fermented poolish Bread ingredients Mixed dough Kneaded Bed of Flour Dough on Bed of Flour Stretch Fold Mist, Dust, Cover and rest 30 min After 2 hours fermenting Divide in 3 Place on cloth Fold in 3 Place on cloth Dust the Peel Voila! Voila Again Faithful Pastry Scraper The Perfect Taste The Perfect Crumb The Perfect Crust The Result! Slashing Shaping Risen Dough (Sour) Rise Baby! Some smooth surface Starting Kneading Feeding the Starter Creating the actual bread Firm Starter Ball Creating the firm starter Ready to erupt Day 3 - Not happy! Day 3 - Looked Happy Day 2 - Second feed Day 2 - Speechless! Day 2 (afternoon) - It Is Growing! Day 2 (morning) - First Feed Day 2 (morning) - I detected life! Day 1 - Sourdough mix in the jar Day 1 - Mixed Ingredients Day 1 - Sourdough Ingredients Closeup of French Bread Closeup of French Bread Closeup of French Bread Closeup of French Bread
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