The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

first loaf

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sedagive's picture

One of my first loaves

November 9, 2007 - 2:34pm -- sedagive

This loaf of hearth bread from The Bread Bible was one of my first efforts. I made it to serve with the pork shoulder I slow smoked for 18 hours. When I first started baking, I always used a loaf pan because I didn't have the confidence to try shaping the loaf myself. Since then I have stopped using the loaf pans for this type of bread and I'll be adding more photos soon to show the free-form loaves.Hearthbread loaf and pork

bfrankel's picture
bfrankel

And so it begins and I am hooked! Several months ago I was taking a course in Microbiology (don't ask, it'd take too long to explain), and we were studying yeasts. As I have gout, I can't drink, so making beer was out. That left bread. I bought a sack of King Arthur Bread Flour, and on the back was a recipe for their Oatmeal Toasting Bread. I made it. And made it again. And again. And again.

My final version uses KA Whole Wheat flour as well as Bread Flour, a mixture of molasses and Splenda Brown sugar, and is mixed in my brand new KitchenAid mixer that my wife bought for my birthday.

My mother and sister enjoyed the bread so much, they bought me the KA Whole Grain baking book and are expecting many more breads and I am happy to oblige. However, as my kids really like the Oatmeal bread, that is a staple in my house with at least one loaf a week.

cabbagehead's picture
cabbagehead

Well, maybe it didn't turn out so bad after all. Although the crust is very hard and it didn't rise as much as I had hoped. It sure is a nice color and it actually smells like real bread.first loaffirst loaffirst loaf - top view

cabbagehead's picture
cabbagehead

I never thought I'd see the day when I would get excited about a lump of dough. I just finished kneading a basic recipe and now I have to wait a very long 90 minutes for it to rise before kneading it again. It's very warm and humid here today so I wonder if that will affect the rising time. Any thoughts? My wife is going to be very surprised when she gets home because I've been talking about doing this for months. Her first clue will be the fact that it will be very warm in the kitchen even though the air conditioning is going full blast. No, wait a minute. Her first clue will be when she opens the front door and the wonderful aroma of freshly baked bread massages her olfactory nerves. Yeah, that's it.

cabbagehead's picture
cabbagehead

I have never baked a loaf of bread in my life. I am 53 years old. My mom still makes delicious Irish soda bread. But it is my brother who lives in Costa Rica that has inspired me to finally bake some bread. I am the type of person who would never be satisfied just baking a loaf of plain white bread every weekend. I tend to max out everything I do (I started running a few years ago to get in shape and lost 42 pounds inside of 6 months). Then I started drinking beer and stopped running only to find that the 42 pounds came back with a vengeance. DUH! Anyway, I am going to bake my first loaf of bread tomorrow. Something about the concept absolutely fascinates me and I can't wait to get started. I work from home and my schedule is very flexible so I foresee no problems. I plan to post my progress for anyone that might be interested but mostly for my own amusement. {_;)>

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