The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lurker Rises to the Surface

BobS's picture

Lurker Rises to the Surface

I've been baking bread (like sandwich loaves) for a long time, but in the past few years have gotten interested in making 'really good' bread. TFL has helped a lot. Here's a bit of what I've learned.

This is a Rustic Italian Bread from Cook's Illustrated.


I fiddled for a while with jonkertb's multigrain bread recipe, and eventually got it the way I wanted:


Multigrain Bread

Multigrain Bread Crumb

Here's a direct-method white bread from Bertinet's Dough, using his kneading technique:

Bertinet White Bread


Lately I've been mostly working with 'Fred', my sourdough starter. Some success, but no pictures yet.



SylviaH's picture

Beautiful Breads and Photos...just lovely!


xaipete's picture

You've got some really nice breads there, Bob. I esp. like the multigrain loaf--one of my favorites.


ehanner's picture

Very nice breads Bob,

I especially like your boule. Looks like you have it figured out pretty well. I look forward to seeing you work.

What part of the world do you hail from?


BobS's picture

The multigrain loaf is one of my favorites too; thanks jonkertb for starting me off on it.


I bought a new stove about a year ago. The oven doesn't hold steam as well as the old one, and it also has a lot of electronics in it so I'm afraid to steam aggressively. But I solved that problem with plant pot cloches and the boules are looking good again.

I'm in New Hampshire.