The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First Post - First Loaf!

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Superman07's picture
Superman07

First Post - First Loaf!

Greetings.  Been waiting to get into bread baking while until we received a nice stove, but not sure when that's happening.  Anyway, been getting impatient with local stores and offerings so decided to take a crack myself.

I used the Anis Bouabsa approach I came across here - http://www.thefreshloaf.com/node/8242/anis-boabsa039s-baguettes

Split dough 2/3 and 1/3 - made a larger boule and a small loaf (was supposed to be baguette...).  For a first attempt I think it turned out okay.  I hadn't added enough salt initially, so I think the taste was a bit lacking.  The dough was very wet to work with and was difficult to form.  Hence the flat globs and flatter end products.  The crumb structure I was very pleased with, although a little dense and chewy.  Would have liked an airier end product.

Next time I'm thinking of either reducing the water by ~20g or leaving the water and subbing in 25g of bread flour.

Feedback or suggestions?!

 

golgi70's picture
golgi70

Pretty impressive for a first try using a more advanced formula. Suggestions?  Maybe start with a dough of lower hydration so you can learn the function of shaping with an easier dough. Or watch some shaping videos on YouTube that will help you handle this dough. Tartine shaping technique is designed for wet doughs. 

 

Good job snd keep it up

 

josh

Norma's picture
Norma

  Congratulations on taking that first step. I am a senior and have had my share of barely chewable. The worst thing that can happen is that you give up. If you haven't taken a cooking class you need just to watch some videos to get an idea of the look and texture, then you will easier be able to develop the feel. A wise person told me ''Doing is Knowing''. I have just learned to make Ciabatta bread and am now I am switching back to sourdough because of a discovery of the toxicity of yeast on the starches and the gluten in the flour. The yeast  explodes the  starches and the result is the energy becomes the same as cancer. When wheat gluten is properly fermented is it healthy for human consumption. When not it is potentially one of the most highly allergenic foods we eat. It is similar to the controversy with soy which also can only be considered a health food if it is fermented long enough. Correctly fermented wheat contains 18 amino acids (proteins), complex carbohydrate (a super efficient source of energy), B vitamins, iron, zinc, selenium and magnesium, and maltase.  It is important to understand that the longer
the ferment time the less yeast is required and the healthier the bread. These beneficial bacteria in sourdough help control Candida
albicans, where as baker’s yeast is a pro-candida organism. Sourdough bread rates a 68 on the glycaemic index as opposed to the rating of 100 by other breads.

Without your health you have nothing

 

Ford's picture
Ford

The large holes in the crumb is the result of having a high hydration dough.  As you learned this dough is difficult to shape.  This is also a result that many bakers try to achieve.  You did it, congratulations!

Ford