July 29, 2009 - 2:10am
Introduction from Arkansas
I just wanted to introduce myself. My name is Allan and I am a house husband in Arkansas. I started baking bread several years ago and bake a couple times a week. We almost never buy baked goods.
I started as a way to make ends meet. But it has turned into a love affair with bread. There is almost a Zen quality of taking such basic ingredients as Flour, Water, Salt and Yeast and by using my hands create one of the essentials of life.
I am looking forward to trying some of the recipes from this site and also adding my .02 cents worth now and again.
Here are a couple of loves of white bread, My standard sandwich loaf.
Share
Hello Allan. I too have just joined this group. Since retiring we also almost never buy baked goods. There looks like a lot to try and a lot to learn on this site. Enjoy.
Welcome to the Loaf. I think you will enjoy it here, most of us men do a lot of the home cooking here. It looks like you have the yeasted breads down. When you get the curiosity for natural yeast there are plenty of helpers here to help you get a natural yeast growing..
I look forward to seeing more of your work.
Eric
I don't have any problem with sourdough. (no mother at the moment) I have baked everything from English muffins and bagels to cookies, cakes, and even flat breads and crackers. I even make my own pasta and tortillas. I don't usually do the "Artisan" breads but really like some of the stuff on here.
I am not really a "Recipe" kind of guy either, I study recipes until I get the concepts into my head then I can usually make it.
I am not restricted to baking either, I consider myself a pretty good cook. I really enjoy my time in the kitchen and LOVE to here the feedback from my family and friends. My wife often takes leftovers to give her co-workers all a bite just to make them jealous.
Being born and raised in southern Arizona I tend to have a lot of Mexican flavors in my cooking. I make a mean Green Chili Ravioli! (Ya, that is what I said) with a sour cream and tomatillo sauce and jalapeno corn bread.
Anyways, On to today's bake, I have never done a "Poolish" (is that POOL-ish or POLE-ish) but decided to try it. I baked 3 loves with it. First I did a simple Italian type loaf. Nothing fancy but I was making pasta for dinner and needed some garlic bread.
I also made a couple loaves of sandwich bread. I used the poolish along with about 7 cups AP flour, Salt, Water, and a blop of local honey.
The dough was very loose which I like and it rose beautifully. I used the egg wash leftover from my Italian loaf. I put it in a 500 degree oven and turned the heat down to 375 tossed in some ice at 3 and 5 minutes to create some steam and got a very nice spring.
The bread has a very nice crunchy crust and a slightly chewy crumb. I would post exact measurements but I actually don't have any.
I was absolutely pleased with this bake, I actually cant think of anything I would change about it. I am also sold on the poolish. What an easy way to develope some great flavors.
First a couple of things....I generally HATE when my ignorance hangs out...but this site is just the BEST!! I am not sure what a Poolish is or how to make it but if I can get breads like yours Alan, I would LOVE to know....those are BEAUTIFUL!! Cathy in Miami....I am in Boca and had the same problem with making my starters here....must have something to do with the local flora....BUT I had better luck making it with a little potato water to give it a good foundation. I have been baking bread for almost 20 years and have made all kinds of things but am just now starting to get into the rustic breads. I love the more exotic (sp) grains like Qinoa and Amaranth and Kamut...love that I am using something used for thousands of years!! There is just SOMETHING about producing something so wonderful with your own hands!! My daughters are getting into it and even my boyfriend's grand daughter....her mother never really taught her how to cook anything, much less bake breads...so she is absolutely FEARLESS.....may have something to do with being 21!! But it is SO wonderful to see this passed on and the excitement in their faces!! Alan, you will LOVE this site!! Everyone is SO helpful and just more information that you can possibly imagine!! I too would appreciate if you would send me any ideas and Cathy....seeds and grains soaked in molasses?? PLEASE educate me....jannrn1@gmail.com ....I would LOVE to do some of that!! THANK YOU BOTH!!