The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introductions and Ideas

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liming's picture

does tension pull remove existing air bubbles?

February 8, 2016 - 6:24pm -- liming

dear bread masters,

 

           Can you tell me if doing tension pulls before the final shaping removes all air bubbles already generated? If I want to have sufficient tension pull and a good oven spring, and also keep big air bubbles, can these two be reconciled? 

           thanks!

 

Liming

Wildfire's picture

Hello from the UK

February 8, 2016 - 5:00am -- Wildfire

Hi

I'm brand new to baking bread having moved to working from home I now have a bit more time on my hands. So far I have had varying success with sour dough, but want to work up to some high hydration recipes. I tried on at arrow 70% and sadly the loaf wouldn't keep shape. 

 

Looking forward to learning and sharing.

TAR's picture

A bread baker in Houston, Texas

February 5, 2016 - 9:35am -- TAR

Hi Everyone.  I'm new to this site and I'm very excited to share a picture of this bread I modified from the Reinhart book on artisanal bread.  I made his wild rice and onion bread, but used a mixture of rye, wheat, and white instead of white flour only.  And I used pale ale instead of water.  I also started the bread at 450 on a cast iron surface then turned down the heat to 350.  I got nice oven spring and a good crust.  Success. 

It's great to see all the topics and exchanges of advice on here. 

Adam_S's picture

Hello from Birmingham, UK

January 31, 2016 - 8:59am -- Adam_S

Hello!

 

I'm Adam from Birmingham, UK. My wife and I gave up buying store bought bread just over a year ago and I've been really enjoying making fresh bread every week (or several times a week!). I particularly enjoy baking sourdough and experimenting with different kinds of rye bread. When the weather is nice we enjoy baking in our wood fired oven, and I'm hoping to get much better this year at judging the temperature of it!

Look forward to reading these forums and hopefully learn how to keep on improving!

Adam

estherc's picture

Hello from Portland OR

January 30, 2016 - 8:16am -- estherc

I've baked bread occasionally pretty much my whole life. Six months ago I decided to try making a sourdough starter and I haven't bought a loaf of bread since (except when on the road in our RV. No room or time for bread making there though I did try a no knead bread but my RV oven isn't even heating enough for a successful loaf.)

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