The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First Edible Loaf

flournwater's picture
flournwater

First Edible Loaf

Because I had failed so many times to make a loaf of bread that I thought was worthy of serving to my friends and family I decided to reduce the size of my bread recipes to avoid wasting so many ingredients.  This loaf, the first I've ever made that I have any sense of pride in, is a "loaf for two" made with a scant 127 grams of flour, 89 grams water, 2.5 grams yeast, 2.5 grams salt, and an egg wash even got kudos from the LOML. 



It was a real confidence builder.


Thanks to those who encouraged me to continue trying.

Floydm's picture
Floydm

That is a beatiful loaf.   Well done!

rainwater's picture
rainwater

That loaf is more than a confindence builder...that's world class! !

rolls's picture
rolls

love your scoring how did it spread so lovely i never get that with my bread. any tips? anyone?

PoundCake's picture
PoundCake

That is beautiful. I would be proud of it, too.  For some reason making Bread is not hard for me, but it is one of the most rewarding things one can make.  Maybe it is because it is alive, dont know, but there is no denying the reward.  So happy for your success, after this there should be no stopping you !!

flournwater's picture
flournwater

Well, "rolls", keeping in mind that I'm a novice here  -  all I can tell you is how I approached this scoring task.


My intention was to create something resemblling a scallop shell pattern.


Just before depositing the loaf onto the baking stone, I first cut into the loaf with a VERY sharp knife from top (edge farthest away from me) toward the edge nearest  me and stopped cutting about 1/2 - 2/3 of the distance.  That cut actually started a little beyond the "top" of the dough and slightly down onto the side of it.  The cut was easily an inch deep.  Then I cut two more openings, about the same depth but didn't stop quite as soon as I had with the first cut, which were placed about a third of the distance from the first cut to the edge of the dough nearest me.  Then I made two cuts between the others.  After cutting it, there was probably about a five minute delay until I actually got it into the oven but I don't know if that delay had any effect on the way the loaf developed while it was cooking.