Newbie baker

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macette on 7 May 2017 at 07:39

I am kinda wishing there was a newbie section, because to proper bakers this is not very interesting, but I have just made my best loaf ever....this is just a white loaf that suits us perfectly, the recipe says you can add stuff but I haven't done that yet. I have made this loaf a few times now and am happy to keep making it...very few ingredients and turns out every time, so if you are a newbie this is perfect...but this loaf has excelled its self .....please add a new bakers section.

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Elsasquerino on 7 May 2017 at 07:59

That's a great looking loaf, and it's nice that it's simple, the quest for ever more complicated bread is the goal for some but a good ol' slice of crusty white is welcome anytime for me! Enjoy the process and if it spurs you on for bigger things, awesome... If not at least you know what your eating and you can be proud enough of that.

Such a lovely reply thank you...when you start it is just an edible loaf you long for. I love the fact that there are very few  ingredients after seeing what's in a bought loaf. I love trying to make a nice loaf and this recipe worked for me. I will make my way up to a more sophisticated loaf sometime. But you are right a slice of crusty white at times floats my boat.

 

First, that loaf looks great and I am sure it will serve its purpose well. Is it too late for a crumb shot?

As to the "proper bakers" reference, all of us here love a good loaf, whether it is simple or complex. You have done well on this one.

My learning process has been to develop something I like then try to repeat it over and over again. When I can guarantee consistency I then either branch into variations on that same formula, or take on a new formula all together. My neighbors love it when I am developing a new bread because they get most of my cast-offs. The bread always tastes good but it might have structural issues.

 

Jim

The crumb shot is coming, I am anticipating that myself...lol and yes I am working along the same path, I am just about ready to branch a little further, maybe a whole meal flour next or maybe an add in on the white. But so great to have this forum to get reassurance along the way...

here it is jimbtv crumb shop, I have no idea if this is good or bad, I was just glad it's cooked...lol tasted great light and soft....

Gorgeous, as I would have expected ;-)

As others have mentioned here, it's all about what you like and not what others tell you is better.

As you progress into types of breads that require a different skill set, folks will be eager to help you along. Also, do not hesitate to use the search tool on this site. There is a wealth of information there too.

i will plough on and see what works for me, my bread making is for home use so quite relaxed about it and looking forward to trying new techniques and will on here for info and help...lol

not for anyone else. If it's your family and maybe friends to whom you occasionally gift loaves, their opinions are the only ones that matter. It's irrelevant that I or anyone else makes more complex loaves, uses artisanal methods and different ingredients, etc.

If at some point, you decide you want to do such things, fine; in effect, your audience will have changed. But if you never feel the desire to make loaves other than the kind you're making now, that's fine too. It's not a contest, not even with yourself, unless you make it into one. 

I see and thank you for your point...and as a beginner you think you should make more than a white loaf in the progression of bread making...but first I have to want to make it...and there are a few I am keen to have a go at. I am keeping sour dough as my ultimate and will work my way up to. But will try a healthier version of everyday bread with grains and whole meal along the way. Next I think wholemeal just to make us feel better...lol

 

It doesn't matter what kind of bread it is; if it tastes good, looks nice and has the characteristics you like then you are a skilled baker and should be proud! I bet there are a lot of people on this forum who would be very happy to make such a nice loaf of white sandwich bread. We're all interested in all the breads, really, so no need to separate out the 'newbies'. :)

Two things you might want to try next - swap out a bit of the white flour for white whole wheat (whole wheat flour milled from soft white wheat rather than hard red wheat); and make a pre-ferment. In this case, mix some of the flour, water and a tiny bit of the yeast and let that sit for around six hours until it's risen and bubbly, then mix it with the rest of the flour, water, yeast and salt. See if that improves the flavour (or not!).

That is exactly what's next on on list...will pick up some whole wheat or wholemeal not sure of the difference this week for a honey and wholemeal loaf. Will try the other thing you mentioned ....what is that called ? Bit nervous about that...lol some studying  needed....

If you have the bug, try Richard Bertinet's books. Fairly simple recipes but clearly written with lovely pictures and even come with DVDs to accompany. They will explain the techniques to achieve extra flavour step by step. Although if money is tight keep asking on here, people are very generous with their knowledge. If you have lots of questions feel free to pm me, although there are many much more experienced than me on here.

Thank you so much  Elsasquerin that is so kind of you, it's great to be able to get help when you need it. Simple recipes is just where I'm up to....but I'm hooked,  progression may be slow but I will get there...lol

Here are a couple of recipes for white sandwich bread using a sponge pre-ferment:

http://www.epicurious.com/recipes/food/views/basic-soft-white-sandwich-loaf-351269

http://www.shipton-mill.com/baking/recipes/the-overnight-very-best-sandwich-loaf.htm

This last one is a good recipe with good, clear instructions. Note that, if you don't have malt extract (usually it's a dark syrup in a jar), you can use honey or brown sugar instead. The difference between whole wheat and wholemeal flour is pretty much the country you are in! In the UK it's called wholemeal; in North America it's called whole wheat. Whole grain is a slightly different thing and can be either non-wheat flour (such as rye or even something like amaranth). There are other fine differences in terms (and whole wheat flours), but you don't need to know that now. :)