Thanks to all my Bread Heroes

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oceanicthai on 22 Feb 2011 at 04:45

Many thanks to you all for your helpful posts and long discussions on the processes of breadmaking.  I have spent hours and hours reading your post and learning.  As a result of the all information I've gleaned I've been able to culture a sucessful sourdough culture and have had the pleasure of making beautiful, nutritious and delicious breads for my family. 

 

My whole wheat 7-grain sourdough boule.

You can be very proud of that boule.  It shows great oven spring and a lovely open crumb.  You obviously are a fast learner.  Congratulations!

Syd

I hope you're basking in a lot of satisfaction just now.  And I'm sure your family is thankful for your newfound passion.

Nice bake,

Larry

For the compliments!  I am going to look at your blog entries now.  :) 

I noticed you are in Thailand, too, Sue.  I think you are Thai?  I am a falang but I have lived here for 12 years.  I am using a terra cotta Thai pot with a lid for my breads, it works great!

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longhorn on 23 Feb 2011 at 06:22

Glorious crumb structure for a multigrain whole wheat! Bravo!

Jay

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oceanicthai on 23 Feb 2011 at 21:24

Thanks for your comment, Jay.  I like your outdoors oven!  I bet you can make some amazing breads in that.

While I prefer WFO bread over cloche when it is perfect, I find it takes about fifteen pounds of dough to get enough humidity to get the kind of crust I want - a bit more than I am typically willing to make. While there are workaround steaming approaches just as for the indoor oven I haven't found an approach for small batches that yields the look I want... Soooo...mainly pizza and clay pot cooking.

WFOs can be a lot of fun! And a nice connection to the "olden days"!

Thanks!

Jay