new baker

So, here goes - I've finally got my very own kitchen ALL MINE ::evil laughter::!

My sister gave my mother Bernard Clayton's "New Complete Book of Breads" and my mother promptly said "I quit." and gave it to me, along with all her loaf pans, bread stones and nice big bowl for rising. I am now the family baker. Cool!

Follow along as I do wierd things to perfectly innocent dough!

Here is my second try at potato sandwich bread:

and here is the third:

I suspect I have over-proofed! The next time I make this recipe and I using half-again and going with 'poke it' instead of 'doubling in size', all thing I have heard from forum threads on this site.

<3M

Hi,

I've newly discovered the concept of "crumb". I hope to be able to reliably create open crumb artisan breads (I think that's the right terminology). I'm at the beginning of this process. My current goal is to decide on a flour. I have two contenders, I prefer organically grown. I live in the Okanagan Valley in British Columbia. Seeing as Canada is a big wheat producer I want to find a Canadian flour. (I'm a US ex-pat, so I'm ridiculously attached to this country)

I wanted to get this blog started and introduce my quest. I'm really happy to have stumbled across this site.

My name is Paul, by the way, but there's already a Paul here. Being something of a Mexican groupie from California I chose the Spanish version of Paul, which is "Pablo", for my username. FYI.

Paul

I've been learning how to bake breads the past month or so (without much luck with the artisan bread types). BUT, today I decided to try my hand at a Challah. Here is the pictures of the results. Needless to say I am extremely happy with this recipe! Great "crust and crumb" on this one! I LOVE Challah, and this one tops any I've had from the bakeries.

and cut: (excuse the darkness)

Bryna
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