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Welcome to the image gallery. This section is related to the Hamelman Breads area.

(The Handmade Loaf section uses a different system altogether and keeps it's own images separately.)

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125% Hydration
8 grams flour, 10 grams water gives a somewhat solid paste.
 Views: 134
Posted by Paul
Jul 08, 2010
in Paul's Breads
 
13 - French Bread
 Views: 121
Posted by Paul
Jul 20, 2010
in Paul's Breads
 
1and2crumbB
 Views: 145
Posted by Steve
Nov 30, 1999
in burntloafer (Steve)
 
40% Rye Caraway dough
 Views: 150
Posted by lello
Aug 27, 2010
in Lello's bread
 
70 percent rye with a rye soaker and whole wheat flour slices
 Views: 143
Posted by Lien
Jul 16, 2010
in Bread from "Bread"

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Cheese bread
Cheese bread-crumb
 Views: 134
Posted by lello
Sep 08, 2010
in Lello's bread
 
Tomato Knife
Example of a simple tomato knife that can be used to slash your breads.

Until you can find a Lame and supply of double-sided razor blades, this style of knife is a perfectly acceptable substitute. Other styles of serrated kitchen knifes (also check steak knives) may have a rounded tip, these are f…
 Views: 140
Posted by Paul
Apr 28, 2012
in Paul's Breads
 
crumb small
 Views: 94
Posted by Trishinomaha
Sep 07, 2010
in Simple Sourdough with 100% Hyd…
 
Pencilling in the Grams
Using a calculator, I multiply the ounces by 28.35 to get the grams version then write this into the book (in pencil for simpler correction if needed).

I also add notes if needed.
 Views: 160
Posted by Paul
Sep 13, 2010
in Paul's Breads
 
DSCF0004
 Views: 174
Posted by Melanie
Oct 17, 2011
in Melanie's bread

Recent Comments RSS

In loaves 1 By Paul Sep 18, 2010
In P1010011 By Paul Aug 08, 2010

Total Items: 99
Total Albums: 13
Total Comments: 2
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