Blog posts

Finally, success.  I watched Mark Strausman on youtube: http://www.youtube.com/watch?v=mqJLExaX0yc and saw how he shapes the fully--and I mean fully to the point where the dough is blistering and nearly collapsing (thanks to Stan for that point)--proofed rolls and then baked them convection (450, 25 degress lower than conventional oven temp, preheated oven), two baking sheets (no stone), reversing the sheets midway.

Hi TFL. I'm a long time lurker on here. I've been baking bread for about 3 years now. First as a home baker and now professionally. I owe much of what I know to the fresh loaf(I've been using it as a resource almost the entire time I've baked!). I figure it's about time I contribute to the site.

I'm planning on posting about my home baked experiments  in the future but in the meantime I'll share what I think is the best way to learn about baking bread.

Hello fellow bakers,

The other day I was making some of my usual bread and decided to snap a couple pictures of the finished loaf (unfortunately with my terrible phone camera). I've gained so much from the blogs on the site I figured I should also add a recipe of my own into the vast bread vault.

First I made a starter using :

85 gr.  active wheat starter (fed night before)

85 gr  water

28 gr wheat flour

28 gr freshly milled coarse rye

28 gr freshly milled whole wheat

I then left this to ferment for about 6 hours.

Earlier this week while rummaging around in our local cookware store looking for unfluted French tart rings I spotted this nifty looking 18" long baguette style brotform.

Hello everyone,

For someone who doesn't like to drink coffee, I must say I love adding it to my bread.  It adds a subtle flavor to the overall product that is very pleasing and smells good to boot.

This requires a lot of kneading to create a dough with strength. It starts out as a liquid soup. 40 mins kneading by hand. A messy job!

Recipe:

• 200g white spelt
• 200g water
• 2g yeast
• 4g salt

Mixed dough:
 

Found some Canadian durum attta in the Indian aisle at the Lee Lee’s Chinese grocery- real globalization at work.  The brand was Golden Temple.  The ‘atta’ makes this flour different than regular durum or semolina since it still has the bran in it.

Sending this to Yeastspotting.

Index for my blog entries