The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New on board

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Liv's picture
Liv

New on board

Hello everyone,  I'm a newbie.. I cook and bake and during a search for the best baguette I came across this site.  This bread is what I'm trying to achive . I hope to learn from this group.   Wishing you a happy valentines. Liv

isand66's picture
isand66

Welcome aboard Liv.

Look forward to seeing some of your posts and your bread soon.

Regards,
Ian

Liv's picture
Liv

And here I am , having completed three small loafs of sour dough bread.  I wish for a darker loaf and maybe a bit more air in the bread and I think I should have let it the bread rise a bit longer, I wanted better scoring as well . So, next time I let the loafs bake longer at a higher heat. I used a pizza stone and a dutch oven for baking.   For the first time  I didn't use yeast but let the sour dough starter to the job.  We're all happy with the outcome. I took photos.

dabrownman's picture
dabrownman

then you have come to the right place. 

Happy baking!

isand66's picture
isand66

Hey...that could be a good name for your book....The Quest for Bread or simply Bread Quest....or Food Quest!