View allAll Photos Tagged grigne
Grigne, an der Traversata Bassa unterhalb der Grigna Meridionale (Grignetta).
Bergamasker Alpen / Norditalien, 25.05.2017
Grigne, Blick vom Rifugio Bietti-Buzzi zu den Felswänden der Grigna Settentrionale (Grignone).
Bergamasker Alpen / Norditalien, 26.05.2017
minibluehelmets.com | an art project
sendername : Annelieke Plugge
lat : 44.89128
lon : -1.202776
location : Le Porge, grigne, Frankrijk
locationdescription : Bos, Le Porge
uploaded_at : 1251307297
Gämskresse (Hornungia alpina) am Aufstieg zur Grigna Settentrionale (Grignone).
Bergamasker Alpen / Norditalien, 25.05.2017
A boule... I got great oven spring that in turn gave me really good grigne. A nice color and good blister's. A good loaf for me.
Another landscape from our walk on Sunday. That beautiful path is not actually a track but the entryway of a privately owned villa
Closeup of a nicely-opened sourdough loaf. This one was a mixture of bread and whole-wheat flours and about 5% rye flour.
Dal caotico viale Fulvio Testi si intravvede il miraggio delle nostre montagne. Così vicine e così lontane!
Pizza stone and mixing bowl gets preheated to 500 degrees... I prefer my bread a little darker with a firmer crust than you get at Safeway. Then you score/slash the loaf and spray it with water right before you put it on the stone. Then you put the mixing bowl over it to create steam for the first 20 minutes of the cook. That helps keep the skin moist while the oven spring is happening and it helps you get really good Ear's/Grigne. Then you remove the mixing bowl to allow the bread to brown. You can watch it brown through the top vent in the picture so... No need to open the lid and allow the heat to escape. The BGE has less heat variance that a gas oven does. A gas oven goes about 10 degrees above your chosen temp and 10 degrees below. The BGE will only rise or lower about 3 degrees in a half hour cook, once you learn to use your vents to control the temperature.