I've done *very* basic recipes, but got feeling ambitious this weekend and wanted to re-create a sandwich from Panera Bread, their Turkey Bacon Bravo sandwich. It is made with a tomato basil bread with a slight sugar/honey glaze on the crust, turkey, gouda, bacon, and a thousand island-like dressing.
Hello all... just dropping a line to say hello from Northern Ireland! Anybody else from the Belfast area?
I've been hanging around the site for a couple of weeks now, and have definitely got the bread making bug. Even my fussy eater boyfriend is excited about the bread I'm making - hurrah for the Fresh Loaf!
All the best
Just a quick hello to all from a new member. My wife of 25 years is a phenomenal cook & baker, and we just bought our first real mill & are looking forward to making and using our own flour. We bought a whispermill; may one day buy one that can do meal as well (Nutrimill & Country Living seem prevalent here in the USA), but the whispermill should probably do us fine for a while.
Hi! I'm Margaret, my friends call me Margarita. I got into cooking a few years ago but have always been scared of baking aside from Granny Smith's sugar cookies and the occasional scone or zuccini bread. I found this sight, though, and after making my first loaf of bread today, I'm hooked. I started with lesson two and my bread turned out wonderful! It was so exciting pulling it out of the oven! I can't wait to further my bread experience and master the more advanced recipes.
I'm so glad to find this place with great resources. This week I've made my first loaf following recipe from a Hovis yeast package. It smells and taste great, but it was very dense. After some googling and watching youtube and Good Eats (Dr. Strangelove) episodes, I knew my method was wrong. Didn't know about folding, and the day was too cold didn't have proper rise before bake.
Hello hello everyone. My name is Mike Rocha and I live in sunny South Florida. I don't know how to bake at all. But, I do know that I love to eat fresh, warm bread. It's the best. So, I joined this forum in the hope of learning the in's and out's of fine baking. I look forward to learning from all of you. I promise to contribute whatever I can to make this the best forum around.
'Just tried to do a sourdough loaf with presoak and had it end up /very/ doughy. I've been learning for a few weeks now because most commercially-available breads are absolute garbage health-wise, and the good stuff (from the farmers' market or frozen at the natural foods -stores) runs a good $6-per loaf. I'm determined to learn and not afraid of making mistakes (as you'll soon learn.)
Anyway, trial went something like: