first blog post, just sharing thigs i baked on sunday!

hello,

new guy here from NJ! i am new to baking and look forward to learning about bread from all the cool and knowledgable members here. my first goal to achieve is to create a tasty and nice looking baguette, sourdough, and raisin walnut. also id like to learn bagels, dinner rolls, and sandwich/hoagie rolls! i have the BBA book and just recently purchase the PR whole wheat book. look fwd to learning as much as possible! below is what i baked on sunday.

PR Whole wheat trisitional bread, very good first try

this one is the king authors whole wheat bread recipe that is printed on the back of the flour container...pretty dry and probably will not make again however very easy and quick to make.

first baguette using gold medal all purpose flour. i used the technique posted by
dmsnyder about anis bouabsa. however, my oven temps were way off. the position of the bakingstone was not in true 480-500 degrees, it was much less. mucho thanks to youtube user nothernsourdough for posting technique on how to shape bread!

this was a soudough baguette. i used the italian culture from sourdo.com and this was a same day bread. next try, i will increase the sourness...

this is another sourdough baguette. during the shaping i totally messed it up. thinking of tossing it, i decided to just reshape it. i was surprised that it had the most rounded shape and oven spring, but crumb was not as airy. i think the rise was most likely from the oven increasing the temps? it was my last bake before pizza so i cranked the oven up.

family photo

a pic of my pizza