The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New baker in South Carolina

  • Pin It
mbradford99's picture
mbradford99

New baker in South Carolina

new to the site, and new to baking bread.


I took a shot at lesson # 2 and here is my outcome.


Mike


Paddyscake's picture
Paddyscake

your aim was good! Welcome to the mix and addiction. Keep posting!


Betty

Mini Oven's picture
Mini Oven

Now show us the inside!  And how did it taste to you?


(I got one of those banana stand thingies but I can't figure out how to aesthetically hold one banana.)


Mini

erg720's picture
erg720

I love it.

mbradford99's picture
mbradford99

jannrn's picture
jannrn

As a fellow South Carolinian, I welcome you!! Get ready for the biggest addiction of your life!! Your loaf is GORGEOUS and I love the crumb!! Did it taste as good as it looks??? AMAZING!!


Keep posting!!

mbradford99's picture
mbradford99

the loaf was good. I think it could have come out at 40 minutes (instead of 45). the lesson said to tap the bottom, but couldn't do that as it was in a loaf pan.


I started trying to bake for my wife who has sever food allergies and can't eat pre-made breads among many other things.


Her comments on the bread were that it tasted awesome. she is in the process of slicing some for french toast this morming ..


BTW - I don't know what the crumb is ?


thanks for the encouragement.


 


Mike

Paddyscake's picture
Paddyscake

You did a great job..


Umm... to tap the bottom of your loaf, tip it out of the loaf pan. I would suggest though, that you get an instant read thermometer. You can get one for around $15. This type of bread should be about 190F.


Crumb..is the holey structure of your bread. For example:


English muffins = big crumb    White store bought bread = small crumb