The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello !!!

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pandedulce's picture
pandedulce

Hello !!!

Hi Everyone!!,

I am really excited to get started baking some breads!  I am studying at a college to become a pastry chef or baker.  I love to bake in my spare time and  I would like to go more into the bread baking area of it.  I know that I will be able to learn a ton of tricks and tips from everyone here!

Adios!!

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beenjamming's picture
beenjamming

Hey! Welcome to the fresh loaf.  Im a college student too (i don't think there are many of us here), and have read this site for over a year.  It's full of really great stuff, so enjoy!

ben 

pandedulce's picture
pandedulce

Hey thanks!

I am beginning to like this site alot.  What do you think would be the best bread recipe to start out with? I have made bread before, but never at home (not really alot of space to work with).

Thanks, 

Christine   

Rosalie's picture
Rosalie

Check out the bread lessons on the home page.  And the list of recipes on the left.

Rosalie

beenjamming's picture
beenjamming

personally, i recommend baguettes (if you have a baking stone) or challah if you don't. I consider baguettes the easiest of pure breads: they only contain flour, salt yeast and water but can taste incredibly complex. daniel leader has a good first baguette formula in local breads and i can post it if you like. They're not the best baguettes i've ever had or made, but they're simple and they are very good. Challah is a great first bread because it is easy, beautiful and delicious- plain and simple. Maggie glezer has a great recipe here and shaping instructions here (a three strand braid is easier and just as nice for your first loaves). happy baking.

ben

pandedulce's picture
pandedulce

 

Thanks for the advice !!!

I will be sure to try these out and get to back to you guys on how they came out! :) 

Christine

pandedulce's picture
pandedulce

Hey Everyone!

Well I have finally been able to experience some bread making in my baking course that I am taking in college. We have to use mixers in my class but I prefer using my hands to get a feel for the dough. I had a TON of fun making the breads in class!! I have a few questions though: When it comes to dealing with wheat breads does the brand of flour matter? (in class we used king arthur wheat flour) and also when baking loaves of bread how do you prevent the bottom of the loaf from getting wet when its cooling off in the pan? (when I took my loaf out of the tin it was very damp on the bottom) Any help would be appreciated!!!

Thanks ,

Christine ;)         

 When in doubt trust your stomach!

Paddyscake's picture
Paddyscake

I wouldn't leave your loaf in the pan to cool..I always take them out of the pan..1st to check the temp and then if done, cool on a rack. Most definitely, brands of flour make a difference..different types of grains, protein and gluten contents. Glad you are getting into your bread baking course..

pandedulce's picture
pandedulce

Thanks for the tip!!!! I will definitely start practicing more with different kinds of flours. I actually made homemade cinnamon buns for the first time and they were delicious!!! I think I will definitely stick to homemade from now on or at least try to! :)   

When in doubt trust your stomach!

pandedulce's picture
pandedulce

 I just started up my new semester and I'm taking a class in pastry!! I had my first experience ever with making chocolate donuts.  I was really excited for the darn things to hurry up and finish proofing so we could bake them off and eat them.  I never knew that so much work went in to making a donut but they sure tasted better than any commercial donut you'd ever find. My favorite part was decorating the donuts. Since I absolutely LOVE chocolate, making these donuts was a blast !!! They were well worth the wait and work!! I'll post the recipe on my next blog ;)   

When in doubt trust your stomach!