The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Comer from New~Mexico

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MexicoPhil's picture
MexicoPhil

New Comer from New~Mexico

Hi eveybody - Looking toward all advices to help me start - Thanks

LindyD's picture
LindyD

I lived in Taos for a while; great state.


A good place to start would be the TFL Handbook - fourth tab from the left at the top of your screen.

MexicoPhil's picture
MexicoPhil

I live in Santa Fe ,NM, but will retire in Mexico and want to make my daily bread or weekly......

ehanner's picture
ehanner

Glad to make your acquaintance! This is a great resource and a friendly place to learn to make great bread. Most people have some type of bread in mind when they first come looking for advice or help getting started. What kind of bread are you interested in?


Eric


 

MexicoPhil's picture
MexicoPhil

I would love to make French rustic boule to start follow by French Baguettes with big holes,chewey on the inside and crusty on the outside

gaaarp's picture
gaaarp

Welcome, Phil!  What are you baking these days??


Phyl

MexicoPhil's picture
MexicoPhil

Love to start French boule rustic and move to baguette , just the way I use to enjoy in my native France - Philippe

ehanner's picture
ehanner

Philippe,


Please excuse my shortening your name. No disrespect intended.


As you may know, French bread is the most basic ingredients. Just Flour, water, salt and yeast. What you do with them will make a great crispy crust loaf, or not. You can learn to make great breads and later when you get the first one figured out, a baguette with those big air holes and great flavor is not far from you.


I don't know what your knowledge of baking is at this point. I usually recommend starting at the beginning with the tutorial called Your First loaf, on the main page. That will get you started and you will more than likely make a pretty darn good loaf your first time. Here is the link to that first tutorial.


I suggest trying the first lesson a few times to start learning how to knead and handle the dough. Usually each loaf gets better and better. Let us know how you are doing and if you have questions, please ask. There are lots of skilled bakers who will be glad to help out.


So dig in and let us know how it's going. If you are already baking, I would be happy to point you to some recipes and threads for Rustic French Breads. TFL has a good search feature if you want to explore.


Eric