The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Madrid

carlos's picture
carlos

Hello from Madrid

Hello to everyone,


I am another new member here, having just joined a few days ago. I recently dicovered this site--fantastic information and amazing photos. Very generous members.


I am very new to bread making, just started February of this year.  I am also a novice cheese-maker (I just read the Introduction post of Peter from New Zealand and I am envious of his milking goats and cows--!). I am interested in making bread in an artisinal fashion, using the hands a hundred percent. I think bread making can teach very valuable lessons, especially if done slowly and with patience. We have very good bread over here in all the regions, so the bar is very high...


I have a very basic kitchen as a workplace, as I imagine the other members here all had once upon a time. I have very basic rudimentary equipment, but since I like doing things by hand, the absence of a stand mixer doesn´t really bother me. I do, however, have very good access to a 14% protein flour and fresh yeast is always available and easy to find.


I made this barra de pan a few days ago. Everyone knows it as a baguette, I suppose the French name has a better international projection. I worked up to this after having tried basic white loaves and the round rustic types (we call them "hogazas"here). I find the baguette type to be quite tricky to master. This was my fifth (?) try and my own recipe after trying other recipes and reading up on the subject for weeks and gleaning information from different sources. I was quite happy with this one, although I still want it to improve. Please do comment and tell me what you think...I would love to hear what the experienced ones have to say. I have a long way to go and I appreciate any help I can get.


Well, happy baking to everyone and hope to hear from you soon!


Carlos

Daisy_A's picture
Daisy_A

Hello Carlos and a warm welcome to the site.


Having lived in Granada for 6 months on a 'beca Erasmus' I've long been interested in Spanish food. I would love to know more about Spanish regional breads. My guess is that while in Granada I was eating 'hogaza' with tapas. I have also read that in Castile-León there is a tradition of making bread with beer leaven, which is similar to older British traditions. Is there a range of breads from Spain made with natural leavens? Do bread styles differ from region to region? I would really like to learn more.


I started baking artisan breads around the same time and am still doing it primarily by hand - quite satisfying actually although demanding at times. Your bread looks really appetising.  Wishing you further happy baking (What is 'happy baking' in Spanish by the way?)


Saludos desde el Reino Unido   Daisy_A

carlos's picture
carlos

Thanks, Daisy. I´m very new to this bread making, but I know that many bakeries here use the masa madre as leavening together with the fresh yeast. Or levadura madre I think others call it. Excuse my ignorance, but I´m not really sure. Each region has variations on the basic rustic bread and each town will tell you that theirs is the best. I have a friend that swears by the bread in Córdoba and that you can´t make real salmorejo without it--it has to be the bread from Córdoba. He makes the best salmorejo I´ve ever tasted, by the way.


I don´t think there is an equivalent for "happy baking" in Spanish, but I will wish you ¡que lo pases bien y que tus panes salgan cojonudos! :-)))


 

Daisy_A's picture
Daisy_A

Carlos - Thanks for the good baking wishes and information on levaduras! Lucky you on the salmorejo.


Like Christina can I also give a thumbs up to Madrid? I haven't lived there, just gone on holiday with family, but we really enjoyed the great museums and also the food! We did also get into the surrounding countryside to El Escorial, which was one of our favourite days.


One of my closest friends, now living in the UK, is from Ciudad Real, but I guess that is further out than you? Anyway, happy continued baking   Daisy_A

Yerffej's picture
Yerffej

Carlos,


Welcome to the site and your bread looks great.


Jeff

carlos's picture
carlos

Thanks, Jeff---I´m glad you liked the bread. It didn´t taste half bad, actually.


C.

Sedlmaierin's picture
Sedlmaierin

Welcome- I am relatively new here ,too and have found it to be an amzing resource and overall friendly place.


I used to live in Madrid and wish I could visit more often!What a beautiful and vibrant city you live in!


Great looking bread- I just made some baguettes myself and agree with you on how tricky they are!


Welcome welcome,


Christina

carlos's picture
carlos

Hello christina and thanks for the welcome.


Are you from here originally or did you just live here? I live about 35 kms from the city, which I am thankful for (am too old for the famous night scene of madrid).


Have a good week!


Carlos

Sedlmaierin's picture
Sedlmaierin

I am not originally from Madrid-am actually from Munich, Germany-now living in Chicago. And yes, I lived in Madrid for a bit over a year-I went there to study flamenco dancing at Amor de Dios. I was young enough to enjoy the fabled night life but what I loved most were the awesome people, beautiful beautiful museums and the Retiro,of course!Not to forget that I stuffed myself on Jamon and Manchego.....


Cheers


C

breadinquito's picture
breadinquito

Y bienvenido...for politeness i keep writing in english.even if i much more confortable when I write in spanish...for sure, this is a very good site, everything you say is right, however, in spain there are at least 3 fantastic sites too: tequedasacenar.com, madridtienemiga.blogspot.com and the new-born elforodelpan.com...in the last one you'll also find people available to share their sourdough starter (do you use sourdough or yeast?)...Happy baking. Paolo

carlos's picture
carlos

Thanks for the welcome, Paolo. And thanks for the bread sites. Like I said, I am very new at this and still have a lot to explore. I will look into those sites con calma when I get a minute.


The sourdough is an "asignatura pendiente" for me... I´ve used yeast only so far, but I will get to the sourdough one day ( I hope).


Thanks again!


C.

Daisy_A's picture
Daisy_A

Hi Paolo,


What a great thread this is turning out to be. Thanks from me also for these pointers to the Spanish sites. I found the '¿Cómo es (o era) el pan de tu pueblo?' section of El foro del pan very interesting. Also really liked the recipes and beautiful photographs on Madrid tiene miga - loved the bread with wings. It's also good practice for me to read blogs in Spanish. It reminds me what a beautiful language it is.  I found some of the miga posts quite poetic as well as a good introduction to new breads. Happy baking   Daisy_A

breadinquito's picture
breadinquito

Hi Daisy, really: it was a pleasure being able to show someone of this blog the three sites I mentioned...one of the people here is sharing experiences, little dramas, recipes....if you wish to practice spanish, feel free to write me in that language which is much more familiar than english, got an idea: we could use the chat interface of msn or skype...let me know about it and happy baking Paolo from Quito

Daisy_A's picture
Daisy_A

Hi Paolo, Yes I agree I think it was the mixture of 'experiences, little dramas, recipes' that also appealed to me, which I also find in some of the blogs on this site.


Thank you for the offer of support in Spanish. I'm afraid I'm probably not quick enough in Spanish to instant message.  I tend to reflect on and edit my posts even in English and am not yet at ease with the skype technology, unfortunately. I tend to worry that I will have posted something ludicrous before I realise, particularly in a foreign language! However it would be good to try and extend my Spanish breadbaking vocabulary on this site, with maybe some English translation to keep things in the loop, and I would be glad of help with that.


For example there was quite a lot of debate on Shiao-Ping's blog about how 'pan à l'ancienne' could be translated. The closest in English seemed to me to be 'traditional bread'.  Is there a Spanish equivalent? I'm coming across interesting terms like 'pan de pueblo', 'pan artesanal'  and also 'pan casero', which I guess is 'home-made bread'. Do you have any particular traditional breads in Quito? I'm finding it even harder to find out about traditional South and Central American breads than Spanish.   Wishing you happy baking   Daisy_A

Daisy_A's picture
Daisy_A

Paulo, just an addition to this. I recently went on Madrid tiene miga and posted in Spanish as I wanted some clarifications for a great looking recipe. I said that I had been directed there by a TFL member, who had posted on good Spanish bread blogs. The recipe author (QJones) wished to pass on his thanks for sharing information about the site.  Regards,  Daisy_A

Daisy_A's picture
Daisy_A

Hi Carlos, Just browsing the site and came across this recent posting on baguettes. Perhaps you've seen it, but thought it might be an inspiration? http://www.thefreshloaf.com/node/17415/baguettes-l039ancienne-cold-retardation. Hope you are finding some time to continue with your great breads.  Regards,  Daisy_A

carlos's picture
carlos

Wow, thanks for that link, Daisy. I still have a lot of browsing to do. Those baguettes made me feel like throwing mine away!!! I will have to look into thatmethod and study it more closely---


Thanks again!


Carlos

Daisy_A's picture
Daisy_A

¡Hombre it was never my intention to make you want to throw away your baguettes/barras de pan - they look delicious! I haven't even begun with baguettes yet. In the post DonD says he's been working on baguette formulas for at least a year, so I guess he's had a lot of practice. It's just that I read in your first post that you were looking for even more inspiration. A lot of posts on TFL seem to say that people's breads have got better and better with support from others on the site. I can but hope. But seriously, yours look good already.


Saludos, Daisy_A

carlos's picture
carlos

Ha! No problem, Daisy...thanks for your encouragement. I will really have to study this process more, i will also be trying masa madre soon...my family thinks I´m getting too obsessed, -- one year of practice, huh? I also joined el foro del pan recently, thanks to our friend here Paolo. I´m sure to learn from there as well as from here....bueno, ya nos veremos por ahí...


Thanks again!


Carlos