The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Koyae's picture

Poolish -- First "Flight" -- Questions -- All-Poolish Loaf? Adjusting for Hydration after Soak, and, and....

December 20, 2009 - 3:56pm -- Koyae

'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:

macart3's picture

Hello and question from Chapel Hill

September 5, 2009 - 12:53pm -- macart3

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!

greg.re1234's picture

Newbie question

January 7, 2009 - 2:09pm -- greg.re1234
Forums: 

At first, I am sorry for my bad English.


I have seen the videos on this site and have no idea why the bread shown there is puffy, but the dough is so "hard"(i mean not liquid-like) that it can be easily cut into dry pieces. If I will do such dough, the baked bread would be ideal for glue.Usually I bake at 200-240 degrees(Celsium).


Gregory.

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