My bread, I finally have pictures :]

My First baguettes, made at home. This was 5 months ago, way before I discovered this website and before I started to bake professionally. It was only out of the necessity for free bread that made me do it, haha!

Now into way better stuff. A box of bread, covered in linen ready for my first sale to a local farmers market.

This is a picture of cooling bread for my second sale to another farmers market.

This is cooling bread on a high-boy cart for my third sale. (this was last friday)

This is part of my 2nd sale, but wasn't in the picture. Its Hamelman's 15% Jewish Rye. I took a great liking to making (AND EATING) this bread. [got great grigne on it, too]

Crumb shot. Still teaching myself how to "Iron hand in a velvet glove" It sucks teaching yourself, but it leaves the door WIDE open to experimentation.

This is a picture of the crumb of the best ciabatta I have made to date. Hamelman's 72% hydration made with Poolish. Still working on that open crumb

This is a single 1.5 pound baguette made for practicing from scrap dough at work. Recipe is 90% White flour, 10% whole wheat flour, 33% pre-ferment, 2% salt, 1% yeast, and only 60% hydration. Got good grigne, but my symmetry isn't near perfect, YET!

Crumb shot of my 60% hydration baguette. Got somewhere closer to what I want it to be, but it still has work. This goes to show that you CAN get open crumb with low hydration! Even at 60%, I get good results. I can get better with a little more focus on my fermenting and shaping techniques.

Hope you all enjoyed this. It's the result of all of my research and practice I have done over the last few months. Note how much has improved since picture number 1. Cheers and good luck! Thanks tfl.

Chad