The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greetings to all from Upstate New York

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MikeC's picture
MikeC

Greetings to all from Upstate New York

I have been an avid foodie for as long as I can remember.  I consider myself to be a pretty accomplished cook. I simply cannot resist buying a new cookbook (and consequently have WAY too many).  Among my collection is Bernard Clayton's New Complete Book of Breads (1987), which I have owned for the better part of thirty years now. I'm sorry to say I only baked out of it once and the result was disappointing.  All these years I have wanted to learn more about making breads, bagels, pretzels, pizza, and sweet doughs in all there glorious iterations.  Several weeks ago I happened on this website, which lead me to many other websites, which led me to the bookstore, which led to the grocery store, which led me to (I know you all know where this is going)  All I can say is THANKS!  I've baked four rounds of italian, made using Clayton's Pain Ordinaire recipe (which I weighed rather than measured) but using autolyse, mixing, folding and shaping techniques found here.  I made Richard Bertinet's sweet dough and turned out beautiful cinnamon rolls and challah braids.  And best of all, it's FUN!  I'm hooked.  Tonight I'm putting together a 100% poolish, tomorrow I'll decide what to make with it. I can't thank you all enough, and I'm looking forward to becoming a contributing member of the community. 

Floydm's picture
Floydm

Welcome, Mike.

PMcCool's picture
PMcCool

I can't begin to imagine what that might look like.  If you haven't added a new wing to the house so that you can shelve all of them, you probably don't have too many.  If there even is such a thing.


Glad to hear you're having fun.  And welcome to a seriously co-dependent bunch breadies.


Paul

Paddyscake's picture
Paddyscake

You're in trouble now..I can see brotforms, couches and peels in your future! Welcome to TFL..keep us posted


Betty

mountaindog's picture
mountaindog

It is amazing how much you will continue to learn from this site, even if you are an experienced baker. There are so many different things to try, and new techniques come along just when you think you have a method down, which is the fun part.We look forward to seeing some pics of your oven output when you are ready!


What part of Upstate are you located? I'm in the Catskills near Woodstock (Ulster County).

MikeC's picture
MikeC

.. for the welcome, but more importantly for your efforts and dedication that make this wonderful website possible for us to enjoy.


Paul,


I haven't added that wing yet, for now it's just new bookcases.


 


Betty,


Funny, I've already looked into some heavy duty (#4) canvas for couches (minimum purchase), and found a few places for brotforms. I'll keep you all posted.


Mountaindog,


I'm definitely NOT an experienced baker, just always wanted to be, which is what drew me here.  I work in Kingston, and live in Saugerties, which makes us practically neighbors!  I tried to post pics last night, but had difficulty and it was late.


Thanks to you all.. and have a great baking weekend!


Mike

mountaindog's picture
mountaindog

Mike - we are practically neighbors - I work in Kingston also...we live out in Phoenicia.


We'll have to exchange tips on where to buy supplies as needed. If you want to get into sourdough breadmaking at some point and want some active starter (Catskill-made), I can easily help you out there as well.  Enjoy...

ivy b's picture
ivy b

Putnam County now...but, still have family up your way.  Maybe we can all meet at CIA one day? (Never mind lunch, I'd love to play in their kitchen! lol)


 


Ivy


 


 

skyline123's picture
skyline123

I too am from Upstate NY, Oneida to be exact.  I am currently in Dubai where I have found this website and I am beginning to take a liking to baking.  While my first loaf of bread came out more like bisqcotti...I had fun and look forward to the weekends so that I can experiment.  Have a great day.  Jeffrey

ivy b's picture
ivy b

.... as in the Persian Gulf Dubai? Wow, you are a long way from home! What is it like out there?  And how have the subsequent loaves come out, higher than biscotti? :-) Maybe you need a little more yeast or a longer rising time?


Ivy - who has 10 more minutes till she can start playing with day 2 of the seeded 5 grain  sour dough recipe that gaarp posted!


 


 

MikeC's picture
MikeC

..mountaindog.  When I progress to the point where I feel ready to attempt sourdough, I will certainly reach out to you on that starter.


Ivy, I've never needed to be asked twice to get together for food! I know several of the instructors at the CIA, but I don't think they would let us play in their kitchen. RATS!


Hello Jeffrey!  I hope your Dubai visit is a pleasant one.


Mike


 


 

MikeC's picture
MikeC

I'm going to try this again.  This was my first attempt.  I read Floyd's Lesson One and Clayton's Pain Ordinaire Careme, which when I reduced the quantity by half turned out to be almost exactly the same as Floyd's recipe.


 Thanks Floyd!


 

ivy b's picture
ivy b

Hi Mike,


Your breads are gorgeous!  Thanks for sharing the pics.... this does not look like a first attempt, I bet they taste as good as they look! :-)


 


ivy