Ok...got in a few loaves of sourdough - 90% of the flour is Hecker's
AP, the rest is some rye I used in the preferment. That was all mixed
up last like, put into the fridge and formed and baked this morning.
Got 3, 2+ lb loaves baked.
AND....
I baked Barry's Beer Bread - or as close to it as I could with
in-house supplies.
Ok...I only had pastry flour, not cake flour, and I only had Buckler's
non-alcoholic beer and it isn't polite to change a recipe so much in a
first go-round, but it looks like a great loaf anyway, with lots of
oven spring as Barry promised. I must say the dough was not a wet one
and I think I could have made it in an unsup****ted boule, but I like
an excuse to use the bannetons. Perhaps the diff is in the pastry-vs
cake flours. It is still too warm to cut.
These are all LARGE files, so they can be looked at in detail to see
aspects of the doughs or crusts. You can click on each to enlarge it.
Boron
SD
http://i30.tinypic.com/mttqo9.jpg
http://i27.tinypic.com/1zis2h.jpg
http://i32.tinypic.com/20rvkmb.jpg
Beer
http://i30.tinypic.com/sy82de.jpg
http://i26.tinypic.com/msn0op.jpg
http://i32.tinypic.com/zxtlza.jpg
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