Dining and Cooking
How’d I do? Been baking for about a year, this was a no stretch and fold loaf.
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How’d I do? Been baking for about a year, this was a no stretch and fold loaf.


2nd pic is the loaf cut into a diamond. 3rd pic is the whitish loaf with just the ear.
Used different starters for each loaf. One was my own and the other was some a friend gave me (I forgot which is which, I think diamond is mine?)

by fake_ginger10

8 Comments

  2. Sufficient_File_2111

    I want to make one 1/2 as beautiful! The recipe calls for enough to make a small boule, doesn’t it? Also, how do you get those gorgeous patterns? Flour before or after scoring?

  3. Sufficient_File_2111

    I like the difference between the crumb. I enjoy an artisan style loaf, but I also like a denser crumb for sandwiches or butter and honey.

  4. Sufficient_File_2111

    Are they both from the same dough? If so, what did you do differently to make the one have larger holes and one has denser crumb?

  6. Ilipika88

    Pretty nice crumbs for no stretch and fold! Lovely!

  7. acc281121

    Very nice! I’m going to try your way!

  8. Brilliant-Wrap2439

    School me! Anyone have tips for bagels?

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