The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introductions and Ideas

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Please introduce yourself and give us your feedback on the site!

TheOrangeCat's picture

Hola from Canada

September 12, 2014 - 5:18am -- TheOrangeCat

Greetings from the Great White North (now only weeks away from the first fluffy white flakes!!!) ...

I have always been an enthusiastic dabbler, but since taking the role of stay at home Dad, I found more and more that I was dissatisfied with store bought and that the brood and I were more and more delighted with home baked goodies ... 'nuff said. Now my stand mixer is in multiple daily use and tubs of dough in various states of raising/proving lie in various strategic kitchen locations ...

 

Looking forward to learning and contributing here.

 

 

Papoula's picture

Hello From São Paulo, Brazil

September 10, 2014 - 7:55pm -- Papoula

Hello Bakers,

I am an artisan baker in São Paulo, Brazil and I run a micro bakery since last february @papoulabakehouse.

I don't have a shop.I bake orders (placed by clients during the week) and have them delivered weekly to their homes.

I am baking around 130 loaves per week (+- 90kg dough).

I love this blog - really inspiring!

Good loaves to everyone!

Papoula

 

AbeNW11's picture

What i've learned over the weekend

September 8, 2014 - 4:03am -- AbeNW11

Till now when doing the stretch and folds I've been following the popular advice of dusting with flour both bench and hands so the dough will not stick.

Few problems here:

1. Messy

2. Forever washing my hands and with 10-20 minutes between stretch & folds, plus sometimes the dough needs many, it becomes a hassle

3. If dough requires many stretch & folds i'll be changing the hydration too much and lower hydration isn't good.

 

By far the easiest way (I've found) is quite the opposite... Wet the bench and your hands

1. Less messy

AbeNW11's picture

The Fresh Loaf Bakery "idea"

September 4, 2014 - 2:34am -- AbeNW11

From what I've seen here there's enough talent on The Fresh Loaf, from amateur bakers around the globe, to form a successful "The Fresh Loaf Bakeries" franchise.

Our mission is simple... Give the world back the meaning of real bread and home baking.

Each bakery will be unique as the bakers will be the once "amateur" contributors to this website. Each bringing their talents and favourite recipes to their local store.

Nice idea?

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