The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Been lurking, but now posting.

Niashi's picture
Niashi

Been lurking, but now posting.

How rude of me for popping in and not introducing myself.


 


My name is Genise, in the Seattle, WA area. I'm new to bread baking. I love sourdough, so that's what I am working on. I got a starter going, did my first bits of cooking today.


 


I have goals and I will have lots of downfalls. I'm trying to successfully cook crusty breads (Sourdough, Italian, French, etc) via clay baker (Romertopf 111 is what I am using).  I love how the breads come out of clay bakers, so I am slowly learning (via personal experiences) how to use it for bread baking. I'm almost there, I think..


As for cooking outside of the bread realm, I cook Indian dishes at home. I do not have a tandoor oven due to living in an apartment, but I do without =.)

Zenith's picture
Zenith

I'll be interested to hear about your progress in using your Romertopf #111 because I just bought one at the local thrift store.  It looks brand new and the right size for one loaf for my family of two.  I have used the LaCloche for a year or so and love the round boules (especially with the no-knead recipes) but I wanted the oval shaped loaves that the Romertopf can allow (I hope).  Please post any good recipes and pictures of your successes.

Niashi's picture
Niashi

I have a couple loaves getting ready for cooking today, I'll take pictures and post them to my Flickr account and post the URL.