Hi

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jimw on 31 May 2014 at 22:23

Thanks in advance for welcoming me into the bread lovers community you've set up here. 

I look forward to learning from you all. 

If this works here is a picture of today's loaf. 

Jim

Toast

jimw on 31 May 2014 at 22:24

Thanks in advance for welcoming me into the bread lovers community you've set up here. 

I look forward to learning from you all. 

If this works here is a picture of today's loaf. 

Jim

Well I'm 52 and I've always liked to cook, sometimes that would include baker's yeast white loaf, rolls or focaccia bread   

I really just started playing with sourdough pizza and free-form loaves about a year ago, and a couple of months ago I started making a loaf weekly or every few days.

It looks as though you may be able to help others, in addition to furthering your own learning.

Welcome to TFL.

Paul

Toast

jimw on 2 Jun 2014 at 06:41

that didn't work.

This loaf was made with a cold ferment then warmed, formed, etc. It was, to my mind, a bit under proofed but had to go into the oven.

critical comments are welcome

It's a little hard to cut on the first day after baking. It will cut much more easily on the second day when the taste also matures. 

Wild-Yeast