Kevin's Sourdough ::

[Tyler Evans]

Kevin Wolfson is not only the best frame fitter and designer I have ever had the pleasure of working with, but he also makes some of the finest sourdough bread on the planet. His approach is thorough, well thought out, playful and curious. He blends the finest ingredients he can find with ever evolving techniques and equipment gathered from his extensive real-world research.

His quest for the elusive "perfect loaf" has let him into the kitchens of some of the finest restaurants and bakeries in the greater Boston area and beyond. He is a member here but doesn't really ever post or even browse the V place often.... So I thought I would share some images of his bread. (it doesn't hurt that he is an amazing photographer as well) ::

All images poached from his instagram feed :: @find_sparky

Cinnamon Raisin Sourdough ::



Toasted Sesame ::





30% whole wheat and 80% hydration. 3hr autolyse, 22hr proof (20 in the fridge) ::



More ::

[Matthew Strongin]

#breadporn

The sandwich I'm about to make will be significantly less enticing after that ^^ post.

[bking]

wow. just beautiful. and serious gas in there (good thing). nothing better on the planet than good hard crust bread with some big holes, and chilled european butter.

[zetroc]

That looks amazing. It's like I'm reading the Tartine bread book. Really makes me want a sandwich.

[GonaSovereign]

That is some fine-looking bread. Might need to get to work this evening on a couple loaves. Thanks for the inspiration!

[kwolfson]

Just found out about this post last night. Needless to say, it was totally unprompted and unbelievably nice of Tyler to write, on a bunch of levels. Thanks Tyler!

As for the bread, I've only been at it for the last 4 months or so and have a looong way to go, recognizing that good bakers get good by baking thousands of loaves, not tens. But I love the process of learning about it and making it and eating it, and I love the community that exists around it. There are some wonderfully open and thoughtful bakers, professional and amateur, around the world that are extremely generous with their knowledge online.

Anyway, thanks again Tyler!