Simon280586's blog

I recently baked some of the Tartine bread, in batches of two boules. First attempt, I followed the instructions pretty much to the letter. One loaf was baked straight away, the other proofed in the fridge overnight. The flavour of these was good, with a nice mild acidity. Primarily though I want to get the texture of the crust and crumb suited to my liking, and if necessary tweak the flavour later when I'm more comfortable with the process. First loaf turned out well:

I need to start taking better notes. I've accumulated a lot of pictures recently, and looking through them I find I have trouble remembering exactly what I actually baked. Also, a couple of the breads seem to have fairly nice crumbs in hindsight (I tend to be quite critical at the time), so I wish I could remember my precise handling methods and timings. Oh well.

I think this was a Pain au Levain from Hamelman.

I've baked a few more loaves recently. I'm still having a bit of trouble deciding when they're properly proofed. All of these are from Hamelman's 'Bread'. I used a Dutch Oven for all the boules.

Hi,

I've been baking bread for a year or two now. This site has been a great resource and although I haven't commented very much I have absorbed a great deal of knowledge from many of the posters here.

I've made a few nice loaves recently, so I thought I would share some photos. More importantly, I'm starting to feel more confident in my ability to produce consistent results, which is a great feeling. I'm starting to understand how the dough is supposed to feel, and what to expect at various stages.