Good Morning!

I just discovered this site and wanted to introduce myself.  My name is Scott, and I am a Tax Accountant by trade, and an amateur (very!)  bread baker by passion! I generally bake very small batches (3-4 lbs), mostly for my family and very close friends. 

At the moment I am working on getting more consistant in my batches, listening, and learning from the more experienced folks here.

Last night I baked 3 Quinoa boules, and used my new brotforms for the first time - Hopefully they will taste as good as they looked and smelled!

Tonight I am going to try a no-knead cabernet and asiago cheese dough - either for rolls or possibly grissini!

Wish me luck!

S

Well, I mentioned some time ago that I was considering attending the bread program at the French Culinary Institute in New York City. Well, in an attempt to kick-start my career and get out of Ohio, I signed up and off I went. So here I am in Chinatown with aching feet and a big bag of baguettes and batards. I mentioned originally that I was going to blog my experience, and I have begun to do so.

The blog isn't all about bread, but bread is what ties it all together. I'll be doing restaurant reviews, bakery reviews, general NYC fun, and updates on my classes and progress. There are not yet, but there will be soon, pictures to accompany all of these things. Additionally, the layout of the blog needs some work but I'm on it and should have it all worked out soon.

I invite you to stop by my blog, have a read, and please, please leave comments. I will answer any questions I can regarding formulas and techniques if you leave them in the comments section, and I can always ask my instructor things that you wanted to know in the guise of me pretending it was my question! I hope he's not reading this. Sorry, chef!

Thanks, and may your ovens always heat true!

Corey

Greetings,

Long-time lurker, first-time poster. Although I haven't been active on the Fresh Loaf, I have spent a lot of time reading, learning from and enjoying the content posted by fellow bread enthusiasts. Now, I hope to become a more active member of this site, hence this blog entry which serves as a brief introduction of myself as well as some pictures of one of my recent bakes.

I've been baking on a regular basis for about three years now. I enjoy baking all sorts of bread, though I have to say I'm a sourdough junkie at heart. Originally from Cleveland, Ohio, I've been living in Madrid, Spain for the past ten years.

The following photos are of a recent bake of the sourdough seed bread found in Hamelman's Bread (p. 176). This is a lovely bread and I find myself baking it time and time again.

Lastly, I'd like to thank all members of the Fresh Loaf for their time and dedication. Your knowledge and help have made me a better baker.

Nathan

Hamelman's Sourdough Seed Bread

Hamelman's Sourdough Seed Bread - Crumb

Hi there, I'm also from Ohio.  I have been a member of TFL for a couple of years but, honestly I think this is my first post!  I have been baking bread, rolls and pastry for longer than I care to admit.  A friend recently gave me some sourdough starter, which is what brought me back to the forums in earnest.  It's been interesting to learn about sourdough, and I really like baking without commercial yeast.  The advice and recipes here have been very helpful- thank you!

Cheers,

Jen

Hi, I'm a library science grad in Chapel Hill, NC. I love making bread, especially when I have five projects due at the same time, but school kind of takes over my life.

I got a really silly sounding question: where is list or index of all the bread recipes? I see at the bottom of the home page that there's a favorite list, but I'm wondering where's a "complete" list.

Thanks!

Hi everyone,

Having just registered a couple of days ago I thought I should introduce myself. My name is Henrik, I'm 22 years of age and I'm Danish. I'm a third year apprentice baker, currently at baker school but I'll be returning to the bakery in some six weeks or so. I chose this profession not because I necessarily want to work as a baker indefinitely, but because I have an interest in baking, especially bread though most things interest me in varying degrees. I'm also interested in programming, though it hasn't been my main occupation for the last couple of years.

And of course, I'm here to nick all your tricks about bread baking! And because I like the idea of an online bread baking community :)

-- Henrik B. N.

Hi everyone :)

I'm a French girl living in Oxford, England. I love baking even though I fail more than not ;) I love baking bread and have just a bit of experience. It's so easy and satisfying and even I can't mess it up!

I found The Fresh Loaf when I was looking at tips for trying my hand at sourdough bread baking. My starter is bubbling away happily on my desk as I type this. Can't wait for it to be ready to use!

Hey everyone! I'm an avid reader as of a few days ago and finally decided to add some content! I"ve been baking at home for a couple years, attended Oregon Culinary Institute for Baking and Pastry, and now work in a test kitchen, baking up yummy deliciousness. I, as many others, have high hopes of someday opening my own bakery right here in Portland and focusing on artisan breads.

Last night I took one of my favorite Italian bread recipes and simply changed it from one loaf to three smaller baguettes. At the time of the picture, one had already been consumed by my girlfriend and a friend that was visiting. I've been working on getting my slashing down on baguettes and think that I finally nailed it here. Let me know what you think!

Thought I'd say hi and thanks for the site. Looks like great info from wonderful folks here. I'm 56 and getting ready to retire, in a few months, from the Pulp and Paper industry in Northern Alberta. My wife and I have bought a place on Vancouver Island and look forward to lazy days spent fishing and joint efforts in the kitchen. I've been a.... should I say it?...  bread machine junky for years. Now I figure with the spare time of retirement I can UP my bread game and start to enjoy a more "hands on" approach. Anyway, I love the site and look forward to producing some real homemade breads soon. Thanks and Hi.   Dave.

Greetings!

I started baking bread Oct 2008. In many ways it's the antithesis of my professional life. 

After going through the breads in Joy of Cooking, I branched out to the web and The Fresh Loaf was one of the first sites I visited. This site is a joy and I've learned quite a bit from everyone here and I hope to return the favor. 

For now, here's my Bread Blog. It's a catalog of my journey so far.

Thank you everyone.