The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

introduction

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Graysalchemy's picture

Hello

March 12, 2013 - 3:31am -- Graysalchemy

Hi

I have been baking sourdough bread for about 6 months now with some sucesses and some not so. 

I will no doubt be asking some questions as I have been having great sucess with a multigrain loaf but less suceess with a basic white.

Thanks GA

dangelelli's picture

List of Baking Heuristics

February 27, 2013 - 2:00pm -- dangelelli

Hello

I'm new to the site and fairly new to baking.  I've started doing it a lot lately, especially pizza doughs.  I got my foot into the door with Jim Lahey inspired no-knead pizza dough and now I'm starting to branch out into other areas (both traditional and no- or almost-no-knead breads and pizza doughs).  I'm trying to compile a list of heuristics.  Can some experts please provide feedback on my current list and please include anything I have (certainly) left out.

ringopaul's picture

Hello from Michigan's Upper Peninsula

September 1, 2012 - 11:27am -- ringopaul

Hey all,

I have been following TFL for months now and finally decided that there was no reason why I shouldn't join this wonderful community. Many of you have already unwittingly helped me on my quest to improve my baking skills, and for this I thank you.

I live in a small (2,000 people) tight knit farming community where everyone is willing to help each other out in any way they can. The TFL community seemed to embody many of the qualities that I love  about my town that I couldn't resist joining this great site.

Luc Strydom's picture

Howzit from South Africa

August 6, 2012 - 1:30am -- Luc Strydom

Howzit everyone

I'm a complete newbie bread baker. Been baking for a about month now, and absolutely enjoying every minute of it. Its kind of taken over my life really. Havent bought any store-bought bread for 4 weeks.I live in Port Elizabeth, South Africa and thankfully there is a great stone ground flour mill close-by that supplies me with really nice flour.

pongze's picture

Hi from Redlands, CA

July 4, 2012 - 1:01am -- pongze

Hi from southern California, particularly, Redlands, CA!  Happy 4th of July to those of you in the USA.  I'm fairly new into baking, less than a year.  I got the somewhat-maligned Artisan Bread in 5 minutes a Day first and was pretty happy with the results.  Then I was fortunate enough to find this website and started to do a lot of reading and watched a lot of videos.

breaducation's picture
breaducation

Hi TFL. I'm a long time lurker on here. I've been baking bread for about 3 years now. First as a home baker and now professionally. I owe much of what I know to the fresh loaf(I've been using it as a resource almost the entire time I've baked!). I figure it's about time I contribute to the site.

I'm planning on posting about my home baked experiments  in the future but in the meantime I'll share what I think is the best way to learn about baking bread.

For my first proffessional baking job I was lucky enough to be given the opportunity to start a bread program at a local restaurant. I made essentially the same kind of bread everyday but I also made sure to experiment nearly every single time I made it. A little longer bulk one day, a slightly higher oven temperature the next, maybe try a new steaming method for a week. I tried everything I could think of to improve my bread. I learned more about bread doing this than any other experience I've had. Experimenting with one kind of bread over and over to see what effect small changes make on the end result is invaluable to a baker. I cannot think of a better way to learn.

To illustrate this point, here are my first loaves I baked at the restuarant:

And after one year of baking the same bread and experimenting everyday:

I'm not saying you have to go out and bake the same loaf for a year but do try baking the same formula a few times in a row. If you haven't already done this I'm positive you will learn something valuable from the experience.

Toad.de.b's picture

Introduction

May 14, 2012 - 9:56am -- Toad.de.b

Hi,

First and foremost:  I want to acknowledge and thank Floyd Mann for hosting and managing a wonderful resource here.  I don't know if other pastimes and obsessions are served by forums like this on the internet.  I assume they are.  But this is really a phenomenal resource.  Thanks Floyd!

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