May 17, 2013 - 12:11am
Todays vintage ...
Our social media person took this photo ...
... just a snaphot ...
... just one loaf of many ...
... just one slice of many ...
... but it tells the story of today's bake.
Happy baking everyone!
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Our social media person took this photo ...
... just a snaphot ...
... just one loaf of many ...
... just one slice of many ...
... but it tells the story of today's bake.
Happy baking everyone!
Comments
Always a great pleasure to hear about your art.
Juergen
Thanks Juergen,
All the best,
Phil
rewarding effort !!
evon
Thanks evon
Cheers,
Phil
How many word can a picture say again?
Brilliant Photo.
Cheers,
Wingnut
Thanks Wingnut,
It was nice to see a crumb like that when it was sliced ...
Cheers,
Phil
Great photo, great loaf.
My thoughts exactly. -Varda
Thank you Varda,
Cheers,
Phil
Thanks Floyd,
All the best,
Phil
Amazing! If I could get one loaf like that.....
Thanks ml,
Keep on baking :)
Cheers,
Phil
I see you and the WFO are getting along nicely :- )
Take Care,
Janet
Hi Janet,
The oven and I are becoming firm friends ...
Nice to hear from you ... Was just thinking that I hadn't seen much of you on TFL recently ...
Cheers,
Phil
really have a blue cast to it? When I hit the auto adjust button on Microsoft's Photo Editing software it always puts a blue cast on the crumb for some reason. Photoshop does the same thing even though i don't use it. My apprentice has to go in a fix it so it to reflect reflect the real color - which is hardly ever blue.
I'm guessing my apprentice can't say Blue Bread 3 times fast either. Your crumb is usually a beautiful soft off white, beige, light tan color or soft grey for the rye..
Your example clearly shows that a WFO puts crust on bread like no other method and it just has to make the crust 'crunchy crisp'. Boldly baked crust means it has to taste great as well.
The bread looks great, as good as any i have ever seen or hope to bake - except for the blue :-)
Great Baking Phil!
yep, the blue is a secret ingredient!
No, I think the photo was taken outside and now has a lovely reflection of the sky on the crumb and crust ... I didn't touch the photo ... just copied and pasted :)
It goes to show that where a photo is taken and lighting are very important!!!!
Cheers,
Phil
Great to see you around, even it's just one snap shot. What a beautiful crumb and crust. I'm sure you're enjoying your new busy life as a professional baker. I'll look forward to hearing from you again soon.
Hi Lumos,
I have to keep reminding myself to take more photos ... yes, my life is quite busy now!
Cheers,
Phil
Hi, Phil.:-) I've just found FB page of Chester St Kitchen and was admiring the beautiful breads and other baked goodies + the passion that oozes from every line of comments.
https://m.facebook.com/#!/profile.php?id=123014371180595&__user=100002258830932
......so your shortfall of reporting here can be compensated there when any of us suffer from PiPs-withdrawal symptoms, perhaps. :p
..
What a beauty, Phil!
-Khalid
Hi Khalid,
l am sorry I missed your comment ... Thanks :)
Phil
Hi Phil. I missed this one while away on hoidays. What a beauty! Was this baked in the new oven built at the former restaurant you baked at? The caramelization on that crust is just like Chad's, and renders me jealous.
John
Thanks John,
yeah, it's an old chester st loaf ... I had the steaming and temps pretty much where I wanted them for this style of bread. I have word of a new oven I could be using soon ... I am a bit excited by this prospect.
phil
what Hydration is that loaf at?
I got similar, albiet slightly less open results at 20% whole grains and 86%! hydration.