Three Points Kitchen: New York Deli Rye Bread
Three Points Kitchen: King Arthur 9-Grain Sandwich Loaf
Three Points Kitchen: Top Crust of Tartine Basic Country Loaf
Three Points Kitchen: Pouring flour
Three Points Kitchen: Bench Rest
Three Points Kitchen: Baked Bread
Three Points Kitchen: Bread on the Counter
Three Points Kitchen: The Terrible Towels
Three Points Kitchen: The First Cut
Three Points Kitchen: Two Baked Loaves
Three Points Kitchen: First Loaf Out of the Oven
Three Points Kitchen: Dough is ready to bake
Three Points Kitchen: Dough settled in for a nice nap
Three Points Kitchen: Waiting out the bench rest
Three Points Kitchen: Fermented Dough
Three Points Kitchen: Just Mixed Dough
Three Points Kitchen: Initial dough mix
Three Points Kitchen: Water is 80 degrees
Three Points Kitchen: Lining up the ingredients
Three Points Kitchen: A measured out portion of the levain
Three Points Kitchen: Building the levain: Morning Rise
Three Points Kitchen: Building the levain: The Night Before
Three Points Kitchen: My very own starter
Three Points Kitchen: Tartine Bread: Try #2
Three Points Kitchen: Fresh bread and butter
Three Points Kitchen: Tartine Bread: Try #3
Three Points Kitchen: Tartine Bread: Try #3
Three Points Kitchen: Tartine Bread: Try #3
Three Points Kitchen: Tartine Bread: Try #3
Three Points Kitchen: The Float Test