Hello Everyone. 

After 8 years living in the Uk I am finally fed up with all this soft bread, which seems to be the only thing you can buy here. They look good , but as soon as you touch them, your fingers sink right into the bread with no evidence that there ever even was a crust. So, I decided to start baking my own, and what a difference . Beeing an newbie, i looked around , came across a recipe for a Ciabatta and just did it, and wow....it was the best Bread i had for a very long time. 

Then i stumbled on this website, and was amazed by all you people , so enthusiastic about bread, and baking ....and all the things i did not know , and still don't , about how to bake bread. Guess it was just luck, that the first one turned out so good. Well , anyway, got myself "Crust and Crumb", and started reading, baking and making .....well good bread, but not yet perfect. The Universe obviously decided , that my start was to easy, so it employed several obstacles in my way to perfection. The little dog gnawed on my book, thank good, most of it is still readable, the oven decided to work as he wants , not as i want, my old handmixer finally gave up on me in the middle of doughmaking ......but, i must say, i am having the time of my life here, and nothing will stop me from baking my own delicious bread . By now, my first sourdough starter is on his second day, a foccacio is about to be baked as soon as i finish writing this, and my new standmixer is already been ordered. 

I wanted to thank you all for already being a big help by all this little problems with yeast, what kind , how long and so on. This site is a wonderfull inspiration, and a relief, as i am not the only person crazy about bread , sooo......Thank you , all!

Hello Everyone. 

After 8 years living in the Uk I am finally fed up with all this soft bread, which seems to be the only thing you can buy here. They look good , but as soon as you touch them, your fingers sink right into the bread with no evidence that there ever even was a crust. So, I decided to start baking my own, and what a difference . Beeing an newbie, i looked around , came across a recipe for a Ciabatta and just did it, and wow....it was the best Bread i had for a very long time. 

Then i stumbled on this website, and was amazed by all you people , so enthusiastic about bread, and baking ....and all the things i did not know , and still don't , about how to bake bread. Guess it was just luck, that the first one turned out so good. Well , anyway, got myself "Crust and Crumb", and started reading, baking and making .....well good bread, but not yet perfect. The Universe obviously decided , that my start was to easy, so it employed several obstacles in my way to perfection. The little dog gnawed on my book, thank good, most of it is still readable, the oven decided to work as he wants , not as i want, my old handmixer finally gave up on me in the middle of doughmaking ......but, i must say, i am having the time of my life here, and nothing will stop me from baking my own delicious bread . By now, my first sourdough starter is on his second day, a foccacio is about to be baked as soon as i finish writing this, and my new standmixer is already been ordered. 

I wanted to thank you all for already being a big help by all this little problems with yeast, what kind , how long and so on. This site is a wonderfull inspiration, and a relief, as i am not the only person crazy about bread , sooo......Thank you , all!

Hi everyone

I discovered this site two weeks ago and suddenly I'm obsessed with making bread!  OMG I am making more bread than we can eat.

I finally got up enuf courage to make baguettes and started off with JMonkey's poolish baguettes recipe on Saturday and couldnt wait the 12 hours and mixed up the dough at 10 hours.  Althou I started a stretch and fold I ran out of time last night at 11 so I stuck the whole thing in the refrigerator for about 12 more hours.   Next day I took the dough out of the frig and let it sit for about 1.5 hours covered on my stove top.  Then I began the stretch and fold of Anais Bouabis ficelles via David Snyders post.   Did the 3 series of stretch and folds before shaping and rising.   Got my oven and stone all nice and hot, got my water ready for steaming, and scored the loaves.  Then I ran into big trouble trying to get the loaves into the oven.  I'm afraid that the movement into the oven took out all the shape and scoring.  They look more like snakes than bread.  Nonetheless, while they look less than lovely, they have the most beautiful crispy crunchy bit and beautiful holes!

I'm so happy with them and thankful to all of you whose combined knowledge and wisdom is so great!  Thanks!

Moya

Hi everyone

Been messing around with baking and want to start some serious artisan baking.  I am currently looking to make healthy bread, low fat, little added sugar, no egg yoke, lots of good protein and above all great crust and texture (is that all??).   I love what I see so far on this site-glad I found it.

They call me "Mike the Baker" down here, every where I go, can't shake it.

Been Baking professionally for about 20 years, got yeast in my vains, and  a starter in the fridge.

Hit me up with questions, or info.

Hi TFL Community!

I just got into baking recently since we just got a modified brick oven. I stumbled upon this site and it was a great read, though I was looking for more videos.

Just my 2nd time baking, and followed the recipe from the Lesson 1. Seems ok, but I think I think the 1st time was better.

Anyway, sending some greeting here from the Philippines!

Cheers!

Edu

Hello,

I've been lurking here for a while and decided to go ahead and register as a member.  So far, I've tried lesson 1 on bread baking and the pizza dough primer.   The bread has beeen a little hit and miss but I'm still working on it and will eventually get a good loaf.  The pizza dough, however,  has been a huge hit with my family, enough to the point where we've stopped buying pizza out because we prefer to make our own.

Thank you to everyone who makes this site possible.

Rodney

Greetings from the northwest corner of Mississippi. I just stumbled upon thefreshloaf.com and I must say: I've fallen in love! I'm excited to be here and learn from the wealth of knowledge offered from the good folk on this site. I'm new to bread making and just looking to learn. I've made three loaves thus far and each one has been an improvement on the last. I'd like to start experimenting with some more difficult recipes and new techniques. I'm especially intrigued with the steaming process. I'm a little afraid to try it, though since I'm living in a house owned by a friend and I don't want to break his oven. Anyways, looking forward to spending more time on here!

Cheers,

Nersh

Hello from Portland Oregon, due to some medical and diet issues I eat very low sodium (I try for under 300 mg. per day)

And I do like to bake bread, but I'm certainly no expert and have let my bread baking fall by the wayside for longer than I like.

Looking for low to no sodium recipes and to sit and drool over everyone else's bread.  sigh sigh,  :) 

Anyhow a big Wave!

Cat