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Submitted by robcurtis2 on December 2, 2009 - 7:09pm Helloooooo let me introduce myself....WooohooHola Folks, Finally got the time to post on this fantastic site. We'll my name is Rob Curtis and I started producing/attempting to create good bread in the home oven about 4 years ago in southern Idaho due to no bakeries that sold breads such as the ones we see on this site. I have since moved to Eastern WA. TG!! My journey has had some ups and downs but I am currently happy with what I produce. I have purchased one of the books that Barry suggested and has helped tons. I am really starting to focus on my process, temps, humidity, ect which seems to be helping with my approach to what I want create. I have only practiced with Baguettes and due to them being so delish no reason to move to the next recipe. Ha! Will move to Ciabatta next. I have only baked on my 15" round pizza stone making it pretty tough to bake Baguettes but have a 15x20 stone on the way so Im pretty excited. Once I learn how to post pics I hope to have some input from ya'll with what to improve on. Again Im so happy to be able to start posting here and joining in with the forums and learning this wonderful art. Thanks and talk to ya'll later RC
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Welcome to the site, Rob.
Welcome to the site, Rob. I'm looking forward to seeing your breads.
Posting Pix
There's help for you in the archived threads. Look for the thread that describes using "Photobucket". That's easy way once you get the experience.
Lets try and post a pic
(No subject)
Pic Not working
The pic doesnt seem to be working. Can ya'll see it? I cant.
Nope, no pic... sorry
Nope, no pic... sorry Are you following the steps offered on the site? Here's the link:
http://www.thefreshloaf.com/node/2960/posting-photos-faq
Good luck
Marni
MMMMMMMMMMMMM yummy
It looks good enough to eat.
The Tree
When I click on the tree the screen that pops up is blank.
Little Slipper
Well the pics dont seem to be working for me so I will just post. K.....So I will be going with a Ciabatta from a poolish per Hamelman directions. Ive been really happy with the flavor of the Baguettes that I have practiced for the last few years but its time to move on. I will still take photos for later post of pics when I eventually get the hang of this computer stuff. Anyway I will be on my Sunday bake so will let ya'll know how the first Ciabatta bake goes. Wish me luck handling 73% hydration. One of my favz so im pretty excited. :)
Talk to ya'll soon
Rob Curtis
So what do you do?
Ahhh! For the love of Bread. I wish I was never introduced to this art DANG!!! K....Just kidding. Anyone else like me? And for some reason I do watch some TV but if not on Hockey game, is the channel always on the Food Network?? Anyone? OK then do you always have bench flour on your counter? If not then do you always have a dusting of flour on your shirt, and have to dust often after the weekend? Anyone else like me?
RC
Baking Stone
Hey Ya'll.......So I recvd my baking stone today. I ended up deciding on the 15X20" old stone oven brand. Pretty excited so I made a poolish and put in the fridge to slow ferment and will bake some baguettes on saturday. I cant wait to see how they turn out on this stone. Again ive been using a 15" pizza stone to do all my breads my previous three years so now will be able to do multiples.
Again I cant seem to get this picture posting thing so I will still take some pictures maybe for later post when I finally get it. Ugh!
RC