The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

shansen10's blog

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shansen10

Today I baked 10 loaves in my simple gas oven, 4 at a time, and I am not displeased with the results.  They are for donation at our church tomorrow; we provide food for those in need once a month.  My motives in baking were also selfish in that the more I bake, the better baker i  become.  6 loaves are from the formula for "White Bread Plus" in Joy of Cooking, and 4 are Sourdough Bread from Sourdough Cookery by Rita Davenport.


They are far from perfect, but the more I bake, the better feel I get for the dough, the better sense I have of when the dough has been kneaded enough, risen enough to go in the oven, etc.  I use a stone and an internal oven thermometer.  I was able to time these so that I started baking 2 loaves, then 4, then 4 more.  No crumb shots, as they are to be donated tomorrow.  Smell is heavenly!  I tried to upload a photo, but it failed; don't know why.


Next November I plan to attend a baking class at John C Campbell Folk School in North Carolina - hope to learn a lot.  They say they will have an outdoor wood-fired hearth built by then, which fascinates me.


Shansen10

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shansen10

When I bake baguettes, they are coming out too dark on the bottom, too light on top.  I have a baking stone in the floor of my oven (GE Profile gas) and I place the loaves in the perforated baguette trays in the middle of the oven.  Also, the thermometer I place inside the oven reads a lower temperature than what the digital oven temperature indicator says, by anywhere from 25 to 50 degrees. 


Any suggestions?  Thanks, I love to bake breads (especially sourdough), have been doing it consistently for 8 months and want to keep improving, to the point that someday I may feel proud enough to put up some photos!


Sue

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