Artisan Breads

I know this is a lot of pictures at once, but this is an easy way to show what I have been doing for the last three or four months. I did an internship at a Bakery in Evanston IL called Bennison's. Then back at school in January I started a class doing Artisan Breads (also what I was doing a lot of at the bakery). This is a short snap shot of the work that I did over the last ten days. Starting tomorrow I am going to be in a chocolates class, and will return to blogging about the class and techniques I'm learning, not just pictures. Promise.

Ciabatta. Below is a example of Stirato Ciabatta, ciabatta with additives on top in this case caramelized onions.

Examples of different decorative baguette scoring.

Ciabatta

Roasted Potato Bread

Multigrain Bread

100% Whole Wheat Bread

Soaker for Multigrain Bread

Multigrain Breads

Miche

Semolina Bread

Black Bread

Flaxseed Bread

Light Rye or Deli Rye

Miche, baked (above) interior (below)

Interior of different proofed rye breads

Walnut Rye Bread

Vermont Sourdough Bread

Vermont Sourdough with Increased Bread

(above) uneven scoring leads to uneven rise during bake.

(Above) Multigrain Bread

(Above and below) Apple Normandy Bread

Roasted Garlic Bread cut in a ladder shape, and as a boule below with a stencil.

Apple Normandy Bread (above)

Olive Bread (above and below)

(Above) Golden Raisin Bread

(Above and below) Semolina Bread

Bicycle Seat shape with stencil (above and below)

Different proofing of Sourdough Breads (above and below)

Sun shaping for a Golden Raisin Bread