Close up of the French Bread dough fully proofed and ready to be shaped
Lesson in how to shape a loaf when the dough is full of carbon dioxide
Shaping the dough
More shaping
More shaping
Six of the loaves were baked in pans and the rest of 18 loaves were free formed
We used three ovens to bake all of the bread at once. Getting lots of free form bread into the oven required using a narrow peel meant for French bread
Some of the finished free form loaves
A loaf sliced up and ready for tasting hot out of the oven. The crustiness of the bread is visible in the photo. The intended style for this sandwich bread is a strong crust with a light crumb (interior) with no big holes.
Replenishing sour
Presentation of two types of sourdough breads, whole wheat and bread flour.
Break time.
Many thanks to different class members for taking these photos, providing whole wheat cookies for the break, and for taking charge of the upstairs oven while I was occupied with the basement ovens.
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