Noted Chef:
Sliced
Noted Chef:
One side exploded
Noted Chef:
The pretty side
Noted Chef:
Decoration
Noted Chef:
Proofed
Noted Chef:
Ready for proofing
Noted Chef:
After 2 folds and 5.5hrs rising time
Noted Chef:
Banneton
Noted Chef:
The start
Noted Chef:
After autolyse
Noted Chef:
After kneading
Noted Chef:
Firm starter after a couple of builds
Noted Chef:
Consistency after kneading
Noted Chef:
Checking post kneading temp
Noted Chef:
Risen Oblong Loaf
Noted Chef:
Oblong Loaf
Noted Chef:
Fendu Style Boule
Noted Chef:
Sourdough Olive Bread
Noted Chef:
Sourdough Olive Bread
Noted Chef:
Sourdough Olive Bread
Noted Chef:
Sour\
Noted Chef:
Great eaten with brie and fig paste
Noted Chef:
Fig and almond bread
Noted Chef:
After rise, ready to bake
Noted Chef:
Almond crusting
Noted Chef:
Dried figs and chopped almonds for bread
Noted Chef:
Done bagels
Noted Chef:
Toppings
Noted Chef:
Proofing
Noted Chef:
Rolling
