The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


JoyousMN's picture

I didn't know we could blog here. Just testing this out.

markinbhutan's picture

Hi from Bhutan, in the Himalayas

January 10, 2010 - 7:18am -- markinbhutan

Hi to you all, or Kuzu Zangpo La (that is about the limit of my Dzongkha),
I am writing from Thimphu, the capital of Bhutan. When I searched for Bhutan on this site I found one reference. The noted blogger Shiao-Ping has been here too, and enjoyed the buckwheat pancakes. These are my mother-in-law's favourites. My wife is Bhutanese, and I teach at a local private school. Oh, I am from New Zealand.

GabrielLeung1's picture

For about two years previous I had been making bread for groups of college students as a part of the college student outreach at my church. Every Sunday morning I would bring pounds of retarded yeast fermented dough to the church kitchen, prep it on site, and bake it off for our college lunch. I was pretty proud of the formula I used for it, mostly this was because it was mine. I chose the hydration, the fermentation technique, and the shaping and baking of it. And it always came out beautifully every time. Later on, i even started fermenting it with my sourdough starter. 

Fast forward five months. In addition to baking off a spiked sourdough boule, we would be making pane francese, a rustic dough that we would be forming into baguettes. It was made with a high proportion of biga, and a high hydration, around 70.5%. We ended up putting 6 folds into it as it dribbled around on the bench, then it would be shaped, proofed, and baked. It was supposed to be an exceptionally beautiful bread with a wide, open crumb. And it was.

Sometime after Chef showed us how to shape the loaves, and before his loaves went into the oven I recognized something interesting about the loaves. That shaping technique was the exact same one I used for my church batards. I thought this was intriguing and dismissed it. Curiosity bit me a few seconds later as I decided to check the exact hydration...70.5%. Another interesting thing. And to top it all off you use biga to give it great flavor and texture.

And then it was that I realized that for the past two years I had been making pane francese. Its amazing that by thinking about how I would make good bread, and implementing those factors, you can come up with a bread is very very old. 

mariacuellar's picture

Hello Fresh Loaf!

I'm writing to invite everyone here to read my blog! I am a beginner artisan home baker, and I've been learning by myself through books, youtube videos, and experience. I have been doing some research with several famous baking books and I'll be posting my reviews for them. Check it out! I'll soon write more substantial posts here as well.

I love this community!

Erzsebet Gilbert's picture

A belated hello, a blog link with a few recipes, and fictional fanciful tales about bread!

April 2, 2009 - 9:01pm -- Erzsebet Gilbert

Hi, everybody!

Maybe this is a bit silly, since I've already exchanged messages with a few of your wonderful selves and posted my own question about how best to bake bread on a Coleman camp stove - and I received so many fantastic ideas and suggestions - but I hadn't really given an Official Introduction; essentially, I'm a writer and stumbling but devoted baker living in Hungary, and I've been so enthralled by the whole Fresh Loaf community.  

dmsnyder's picture

Rather than creating a new topic each time I want to post messages and photos of what is coming out of my oven most recently, I'm going to try blogging. Maybe I'm the last person on the planet to set up a blog, but this is a first for me, so here goes ...



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