texasbakerdad's blog

I take photos with my phone. The Fresh Loaf upload procedure is too slow for me. I want to test out posting an image hosted from a different website.

If this works properly, you should see some pizzas we baked tonight.

Stole a recipe out of "The Laurel's Kitchen Bread Book". Fresh Milk Bread. Milk, Butter, Water, Yeast, 100% whole wheat. The bread turned out beautifully and sliced easily. I was much more confident today deciding when the dough was fully proofed and everything worked out quite well. On the first loaf, my scoring was too hesitant, on the second loaf I just went for it and got a clean score right off the bat, even though the score should have been a bit deeper. I feel like I am getting better every loaf!

I joined The Fresh Loaf a week or two ago when I realized I was going to need help to achieve more open crumb. What a wealth of knowledge on this site!

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