Artistic bread

Just baked a new loaf of bread and it came out like this  . I swear no photoshop was used.

Alright Sonny! Cool to see you are continuing w your bread making.

I am going to start in a couple weeks. I’ve been compiling recipes and ingredients. I thought I was going to start w sourdough, but decided to try some German breakfast rolls first.

I see two birds, a cat, and Batman!

Wow!  You have a great imagination vision Alan  .  Baked a second loaf hoping to "recreate" this art but failed 

Don’t forget a pug too

I have the book “The Breadbakers Apprentice “ and became very good at making
Pain a’lAncienne French bread. It’s a pretty wet dough that is refrigerated for at least 12 hours before baking. For a vacation a while back I took a professional bread baking class. After the class my interest for making bread every week really slowed down. The best advice I can offer is to get a high quality scale, and weight all your ingredients. Maybe when I retire I’ll start back up again.

I have the book “The Breadbakers Apprentice “ and became very good at making
Pain a’lAncienne French bread. It’s a pretty wet dough that is refrigerated for at least 12 hours before baking. For a vacation a while back I took a professional bread baking class. After the class my interest for making bread every week really slowed down. The best advice I can offer is to get a high quality scale, and weight all your ingredients. Maybe when I retire I’ll start back up again.

Thanks for the advice Mark.  I currently have a cheap scale for measuring ingredients.   I will heed your advice and invest in a better scale.

I have the book “The Breadbakers Apprentice “ and became very good at making
Pain a’lAncienne French bread. It’s a pretty wet dough that is refrigerated for at least 12 hours before baking. For a vacation a while back I took a professional bread baking class. After the class my interest for making bread every week really slowed down. The best advice I can offer is to get a high quality scale, and weight all your ingredients. Maybe when I retire I’ll start back up again.

Thanks for the advice Mark.  I currently have a cheap scale for measuring ingredients.   I will heed your advice and invest in a better scale.

By the way great job on the bread making. When I took the class they had A&D scales which are very accurate, and reliable. After the class I bought the 1000 gram model with an accuracy of 0-1/2 gram which is perfect.   https://www.oldwillknottscales.com/and-sj-1000hs.html

You've caught all your Devil Fish and now on to Devil Bread, Sonny!  Nice job.   

And Mark the bread chef - very impressive as well!

You've caught all your Devil Fish and now on to Devil Bread, Sonny!  Nice job.   

And Mark the bread chef - very impressive as well!

You forgot that I also make "Devil Eggs" before too 

I have the book “The Breadbakers Apprentice “ and became very good at making
Pain a’lAncienne French bread. It’s a pretty wet dough that is refrigerated for at least 12 hours before baking. For a vacation a while back I took a professional bread baking class. After the class my interest for making bread every week really slowed down. The best advice I can offer is to get a high quality scale, and weight all your ingredients. Maybe when I retire I’ll start back up again.

Thanks for the advice Mark.  I currently have a cheap scale for measuring ingredients.   I will heed your advice and invest in a better scale.

By the way great job on the bread making. When I took the class they had A&D scales which are very accurate, and reliable. After the class I bought the 1000 gram model with an accuracy of 0-1/2 gram which is perfect.   https://www.oldwillknottscales.com/and-sj-1000hs.html

Wow!  This scale is out of my retirement budget  . I can only afford something in the $50 range.  Thanks anyway Mark.

Can't wait to see your next moves, Sonny.  Way to live the life.   

 Looks excellent! If you aren't already doing so, you could try spraying your breads with a bunch of water just before they go in the oven. Helps with a shiny crust.

Looks excellent! If you aren't already doing so, you could try spraying your breads with a bunch of water just before they go in the oven. Helps with a shiny crust.

Thanks for the tip TG.  Currently I spray water on top of the Dutch oven but will give your tip a try.

    Those classes at SFBI in South SF are pretty legit.  They wrote a book that is a good resource for recipes as well as going into the science behind bread/pastry. saw some used ones for a significant discount too.
    For steam in a home oven,  you can fill a cast iron pan with bb's, then preheat it at the bottom of your oven until ripping hot and add a bit of water after loading your loaf to create steam that sticks in the oven longer than a spritz.

https://www.amazon.com/Advanced-Bread-Pastry-Michel-Suas/dp/141801169X