Blog posts

The first day of the rest of my bread-bakin' life

redivyfarm on 10 Apr 2007 at 17:01
After many starts and stops in bread making, I have found a passle of information in the community of The Fresh Loaf.  In less than a week of perusing bakers postings, I have confirmed that my softer doughs do indeed perform better and for good reason.  I have figured out how to keep my sourdough alive and kicking and am inspired to grow another using rye flour and fresh grapefruit juice.  I've read through all of the baking lessons and chosen to start with the last lesson and see where that goes!

I need your Sourdough recipes and your advice...

Toast
jthiessen on 8 Apr 2007 at 20:49

I used sourdough lady's starter recipe and suddenly after two weeks of feeding...ITS READY!!! Wow, it really sprang to life and easily doubles every time I feed it! I'm like a proud father every time I look at it (which is about every 30 mins at this point).

So now I need help. I need SD recipes and advice on the next step. Thanks in advance for your help.

Jeremy

Portland, Oregon

Slashing Loaf

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Breadbaker70 on 8 Apr 2007 at 13:53

Slashing a loaf of very loose bread dough can be quite an experience. I've found a way that works on even very soft dough, without deforming or tearing the loaf. This sounds rediculous, but it works. 

An electric knife will cut the most slack dough without deforming the loaf. It takes practice, don't press down or you'll cut your loaf to the bottom. The knife blade doesn't even get dirty. No dough sticks to it and if you don't have one, you should be able to get a low cost knife for $5.00 at a Big Lots or other discount store. Give it a try.

Silicone Parchment

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Breadbaker70 on 8 Apr 2007 at 10:09
I've found a product which makes it easier to transfer your loaf to the oven.  I use a Regency Professional Parchment sheet to form my loaf on.  It is a silicone coated, thin and slick, fiber glass woven cloth.  It come in 13 X 17 inches and will slide off the bottom of a small baking pan onto your stone.  Leave it in the oven.  Your bread will bake on it and come off easily when done.  These can be used over and over for years.  A package of 2 shouldn't cost more than $5.00.  I've bought them at World Market and on the Internet.  Made in Dallas, Te

My learning curve

tattooedtonka on 7 Apr 2007 at 15:03

I am doing this after seeing so many create a blog of their efforts.  Hopefully I will be able to look back on this over the next years and see some sort of improvement, hopefully.  Ha, ha

April 1st bread

800 slaps on the bench!!!

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jthiessen on 6 Apr 2007 at 22:05

Here is the result of watching the video clip of Danielle Forestier on Julia Childs show where she slaps the dough some 800+ times.  And I attempted to do just that.....800 times!!!

And what difference did it make?  Mine came out kind of flat, not much oven spring, mis shaped due to their incredible second rise right into one another, and complete lack of large holes.  Where are those darned holes!!!?!?!?!

Taste good, though (despite the Carpel Tunnel Syndrome I'm now expriencing).

Any suggestions?

First sourdough starter and bread

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Sam-I-Am on 6 Apr 2007 at 20:15

My new starter is only about a week and a half old, but today I was able to make sour bread with it!

Last year I tried my first starter, and while the starter was sour, I could never figure out how to get nice sour bread. I then got busy with other things, and the next thing I knew, my starter was looking quite black and fuzzy in the back of the fridge. Ew.

My new starter at 4 days old:

 

PIzza and ciabatta

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TinGull on 6 Apr 2007 at 07:55

Made some pizza a few nights ago and am now just getting to posting the pic. Was tasty, but I still can't get the dough thin enough to where it can be a "thin crust"....I guess I'll just have to try again, shucks! It wasn't anything but a regular ol' pizza dough and some tomato sauce,sliced tomatoes, mozz and basil. Simple ingredients.

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