The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New baker here!

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dreadnatty08's picture
dreadnatty08

New baker here!

Hey all, just joined not too long ago.  I've been baking for some time now.  Have worked at Della Fattoria in CA and Wheatfields in KS with Thom Leonard.  Tons of great learning.  Currently working at a restaurant in DC with their exceptional bread program.  Also like to make lots of bread at home.  

Here's a shot of one of my latest (all sourdoughs).  It's a mix of AP, whole wheat and rye.  Retarded overnight and baked in my Lodge cast iron pot (recipe is mostly just a tweaked version of Tartine's Country White):

gmagmabaking2's picture
gmagmabaking2

That is beautiful bread... you will have to post regularly and share all your secrets!

Welcome and Happy Baking.

Diane

dreadnatty08's picture
dreadnatty08

Thanks!  I've been baking bread almost every other day.  We're consuming way too much!

Here's a Kalamata loaf I made the other day.  Roughly 20% Whole wheat, remainder white flour.  

dabrownman's picture
dabrownman

Hope to see more of your bread baking at home.  Welcome and

Happy Baking

Floydm's picture
Floydm

Great looking loaves!  Welcome!

dreadnatty08's picture
dreadnatty08

Thanks, Floyd, glad to finally be able to login and post. 

One last one for ya'll today.  A multigrain with a boat load of: sesame, pumpkin, sunflower seeds, steel cut oats, and corn meal.  About 40% whole wheat, the remainder AP.  Made a soaker for the seeds.  Should have heeded my boss's warning of using a higher gluten flour but didn't.  The dough was a mess to work with and the seeds really cut the gluten like nuts.  Did many, many folds but handling it was a pain for the final shape.  Did a small retarding of it but baked it same day.  It's dense and extremely hearty but very tasty!  Next time I'll opt for less of a soaker and the use of bread flour.

dreadnatty08's picture
dreadnatty08

Here's a picture of our bread basket we serve to everyone at the restaurant (Le Diplomate, Washington, DC):

There's a baguette (poolish based), cranberry walnut and a wheat rye.  The latter two are all levain based.  We bake bread throughout service so no one is getting a loaf (sourdough included) that is more than a couple hours out of the oven.  

carblicious's picture
carblicious

Welcome to TFL, and please do keep sharing.  You might want to start using TFL's blog functionality to share your breads.

Ruralidle's picture
Ruralidle

I like the look of your baking, dreadnatty08, and that bread your restaurant serves looks great.  I was just wondering though - is that whipped butter you're serving with it or a decent French (or other) proper butter?

sarakaun's picture
sarakaun

Maybe I'm the only one, but if I go to a restaurant and I'm offered that bread basket, I'm having my entire order to go and will just gorge on bread.

I've done this a few times before. ;)

 

My ultimate meal - a beautiful basket of delicious assorted breads, good butter and olive oil and a bottle or 2 of red wine.

Just give me a cigarette after it and I'm good. teehee.

dreadnatty08's picture
dreadnatty08

Honestly, not sure about the butter, but I believe it is whipped stuff.  We're not super high end.

Today's project is making Vollkornbrot.  Never made it before, wish me luck! (essentially using Hamilton's recipe)

dreadnatty08's picture
dreadnatty08

Same day bake (I was impatient) with a 40% whole wheat, 40% AP and 20% rye.  Used rye flour from Hodgson Mill which looks very coarse.  Turned out okay, but not much spring in the oven. 

dreadnatty08's picture
dreadnatty08

Some everything bagels with a portion of levain.  I've gotten into the groove of making a pretty large batch (about 12), freezing them after a few hours in the fridge and then give them ~16hours in the fridge before baking.  Works well and get to have fresh bagels each morning. 

Dwayne's picture
Dwayne

I had never considered doing this with Bagels!  I will have to give it a try soon.

 

Thanks, Dwayne

dreadnatty08's picture
dreadnatty08

This is with using Hammelman's recipe, btw.  Works great!

dreadnatty08's picture
dreadnatty08

Haven't been on in forever!  I made a chocolate cherry almond sourdough for Thanksgiving.  Turned out great!