The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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SeaCur's picture

Bought a scale, made a couple starters, Croissants as my first bake

April 8, 2013 - 11:43am -- SeaCur

So I'm 26, soon to be 27 and for work have traveled to Europe a few times.  I love how they always have fresh bread, GOOD breads to eat with dinner/lunch/breakfast.  I decided I want to learn to bake breads.  I have an Escali Arti scale, been using a pizza stone for pizza crusts for quite some time too.

Yeasty Boy's picture
Yeasty Boy

Hello. I'm a noob to this forum and I'd like first to thank everyone here for such informative content as I've found it rather easy to navigate and research the information necessary to score a perfect success with my very first baking effort ever, and to produce the finest pizza I have ever had the priveledge to bake and eat.

Kodiak7777's picture

My New Starter

January 25, 2012 - 1:01pm -- Kodiak7777

Hello,

         I have decided to make a sourdough starter.

Using approx 15 grams of bread flour and 15 grams of fresh pineapple juice, I have created this

It has a consistency of thick pancake batter.

I have the starter in a glass jar, with a loose lid on top, and its sitting next to a rice cooker for warmth.

The last starter I made didn't seem to rise enough when I made bread, even after a 5-10 hour first rise.

awloescher's picture

Hello from a new bread baking enthusiast!

December 18, 2011 - 12:46pm -- awloescher

Hello everyone,

I am very excited to have finally joined this forum.  I have read posts for the last month or two, and am finally joining.  I just found my passion for baking bread about 2 months ago, and I have not stopped baking since!  Every day that goes by without baking makes me sad :(.  I currently am trying to perfect a stollen recipe and am looking for tips and ideas from experienced stollen bakers!

I look forward to sharing my passion and learning from you!

Andrew

AnnaInMD's picture

Ceramic Grill

October 17, 2010 - 2:36pm -- AnnaInMD

The cat's meow ?  I saw this awsome ceramic grill at Lowe's today. Talk about being able to bake with steam outdoors ! The inside was unglazed clay and offers many ways of cooking, steaming, baking, grilling, roasting and all with charcoal.  The link here shows it from another vendor:


 

violet's picture

Hints on finding the right mill

November 3, 2009 - 1:34pm -- violet

I know there are a number of excellent mills for different applications, so I hope I get this detailed enough to really pinpoint which will work best for me. Thanks in advance for your advice!


I'm looking for a mill that can accomplish the following;


can mill coarse or very fine flours (dry grains) for baking, pasta, hot cereal, pastries, gravies, cakes, breads, etc.


does not heat the flour (over 120 farenheit)

jeffbellamy's picture
jeffbellamy

 3 c. proofed starter1 cup plain yogurt2 tsp salt4 cups bread flour

Tangy Yogurt Bread: 

http://i12etu.com/2008/02/tangy-yogurt-bread.html

 

3 c. proofed starter

1 cup plain yogurt

2 tsp salt

4 cups bread flour

 

http://i12etu.com/2008/02/tangy-yogurt-bread.html 

 

 

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