Nashoba Brook Bakery, located in West Concord, MA, is a fabulous bakery specializing in sourdough-based artisan breads. The company produces thousands of loaves of bread a day in a massive French press oven, visible to cafe customers through large glass windows that encase the bread room.
Hello to all on this website and many thanks for your support of new bakers.
I am a home baker living in the UK. I came to this site via a search on sourdough starters so made a few posts before I realised there was an introduction board. I have to say I have received good support already, particularly with respect to nurturing my starter.
I bake the basic bread and/or ciabatta at least a couple of times a week using Lahey's NKB formula. I've got a fairly new gas oven in my kitchen. I use a cast iron dutch oven for the basic bread. I use a pizza stone and a Romertopf pan for the ciabatta, as per Lahey. It turns out just as promised.
Over the past year I have discovered that I love to bake bread, and not just because I have been baking out of necessity (sadly, good bread is hard to find where I live). Without the convenience of internet right in my kitchen, my single resource has been the "Fannie Farmer Cook Book" published in 1970 that a friend gave me. But as of a month ago, we finally have dial-up speed internet out here in the campo. One of my first searches lead me to The Fresh Loaf!
Ok, so the first loaf was horrible. I baked it on a stone, and it didn't brown. I basically didn't bake it long enough. Here is a picture of my second attempt. I baked it in my Cuisinart 2 quart saucepan with lid, sprinkled with a bit of cornmeal, at 500 degrees [30 min. lid on, 20 min. lid off]. It turned out very nice and was a great texture. However, I felt it was a bit bland and will add some sourdough starter next time. I also need to work on the scoring I think. It was very crusty and I like that, but not very pretty, I guess. Need to keep practicing!
I have started a bakery in China producing a local type of quick bread. the recipe is below
2.5 ltrs oil
4 kg sugar
we use a sour dough starter that was given to us by a company producing the same type of bread. we combine the ingridients and the prepared sourdough starter and then add luke warm water to mix them in an industrial mixer. we mix for about 1 min and the dough comes out relatively dry, not sticky at all.