The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello From Canada (1st Bread Too)

swiggin's picture

Hello From Canada (1st Bread Too)

I just wanted to say hello, and mention what a great site this is (as everyone else knows). Also, the quality of content on here is superb, with more hints and recipes, etc, than I can use for a loaf of bread.

After recently travelling in France on my bicycle and eating a baguette a day, sometimes two a day, I was inspired to learn to make bread a more 'traditional' way, rather than with a bread machine. So now that I'm back in Canada, and in between jobs, I thought it would be the perfect time to start.

Below is a picture from the first dough that I have ever made at home (have worked in kitchens where dough/pastry was required). Since I don't like taking small steps and learning the basics first, I decided my first hurdle would be to make a 100% hydrated starter and use it in a Pseudo- Norwich Sourdough (thank you I figured I could always cover up the mistake if it didn't work (ie. throw it out), so it was worth a shot. Well, after a couple weeks of having said starter going I decided it was time for it to be used. The result being: (I know it is small, but that's because it would be easier to hide the evidence if it didn't work)

I'm fit to be criticized, so don't worry.

althetrainer's picture

Wow, that looks very good!  Way to go!  I have been making SD sandwich loaves for a long time and  I really should venture out of my comfort zone to try something new.  I am in Canada too.  Welcome to TFL.  I love it here. 

Floydm's picture

Is that seriously your first loaf?  If so, that is incredible.  Even if you've been baking for a while that is impressive.

Welcome to the site!

Jw's picture

glad you did not get run over in France. Sorry that I cannot provide critism here, it looks very good for a first sougdough. Very crusty, which I personaly like as well.

Cheers (and welcome as well).

Erzsebet Gilbert's picture
Erzsebet Gilbert

Wow - I can't believe that's your first loaf of bread!  It's absolute art!  

breadinquito's picture

really, really amazing! Well done! I see the crumb is darker than the one of commercial breads...just like mine! cheers from Quito, Ecuador


pd: help me...I follow daily this wonderful website but have some probs posting an article...once again cheers. Paolo

swiggin's picture

Thanks for the positive comments/welcome, but in all honesty I really relied on luck for the thing to even rise. It was perhaps a little bit over done on the bottom, but that may be helped by moving the corning ware up a shelf (?), or baking on the fire bricks I purchased (?). The reason the crumb is a little darker is most likely down to using some dark rye flour in the mix, once I get to using more than two flours for a bread it may be possible to make it 'whiter'.


- No need to worry about biking in France, it was the journey from Cambridge to Portsmouth that was more of a pain, they have no shoulders in England (and few campgrounds)

JoeV's picture

Very nice loaf of bread. Don't concern yourself with whitening the crumb in your bread. I use only unbleached/unbromated flour, so all of my bread is a little off color. On the plus side, my flour has not been chemically altered, so I know I'm gett a product with no enhancements.