The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

AdelK's blog

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AdelK's picture
AdelK

Made this for the first time having read txfarmer's extensive post on this bread. It certainly does live up to its reputation of being the softest sandwich loaf ever. The extensive dough kneading required produced a dough so silky smooth that I couldn't help myself but to have a taste of the raw dough. And disturbingly I wanted more of it. Hmm..

Good enough to be eaten as a snack.

Kong

http://stressreliefbaking.blogspot.co.uk/2013/03/the-perfect-white-sandwich-loaf.html#more

AdelK's picture
AdelK

Just baked my second loaf of sourdough bread yesterday. Turned out better than my first. The recipe was taken from the Weekend Bakery. I love the fact that they use a rye sourdough and some whole wheat flour to bump up the flavour. I must say I find bread baking extremely therapeutic (just as I do with baking pâtisseries, cakes etc) but despite being a newcomer to the world of bread baking I am finding myself enjoying the process more by the week. The smell of nicely fermented dough is so invigorating. In fact I'm slightly embarassed to say that I had actually tasted the raw dough of this bread yesterday while doing the third stretch and fold. I just couldn't resist it. :D

The oven spring was the best I've managed to achieve since I starting baking bread 2 months ago. I have also recently realised that it's important not to over-degass the dough prior to shaping to preserve a more open crumb structure. For me the best thing about being a home baker is the fact that I learn something every time I bake. It feels so much more of an achievement when one finds a new trick by him/herself rather than learning it through a professional lesson (nothing against the latter but being someone on a tight student budget it's probably not until a couple more years before I could afford one)

Do comment on my bread  and any constructive suggestions are more than welcome!

Cheerio

Kong

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