The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introducing myself

koomber's picture

Introducing myself

After making homebrewed beers and wines for the last year or so I decided to have a crack at making my own breads about 3 weeks ago.  After a string of "breads" (depth charges) I happened to pick up bertinets book in a book store one weekend.  It has now developed into a 3 kilo habit a week and my tiny cupboards are rapidly filling up with flours and yeasts.


I didn't realise there was such joy to be found in bread.  REAL bread.  Simple things like realising that a loaf doesn't go from being 'edible' to covered in mold (I'm kinda scared by shop loafs that can do that now).  Found a loaf that I made on Saturday and decided to toast it.  Scrummy.  There are still some things I find very difficult (like getting my bread to pop when I score it) and making cider/stout loafs and not drinking more than goes into the bread during baking.  Good job I've got gallons around :D

PS:  I've noticed that when I first said I was going to make bread the general reaction from workamates was 'why?'.  This was rapidly followed by 'suuuure' when I said the bread was tasty.  After bringing in rolls for my lunch it quickly became '...' followed by not so subtle attempts to glean a roll or a slice of bread.

Now if I can just work out how to get my bread to 'pop' when I score it....  more experimentation required.

LindyD's picture

Isn't it a joy to make bread that you love?

You've come to the right place to develop your skills and expand your baking horizons.

As to scoring, here's a great tutorial to review.

lief's picture

Glad to see that you have found the joy of bread as well :-)

Mini Oven's picture
Mini Oven

Have you tried making beef roast using your hard cider instead of water?  Served with horshradish? 

Welcome to TFL! 


yozzause's picture

A warm welcome to you koomber

A man after my own heart although my journey is in the opposite direction bread and then beer. I have taken to brewing for the end product to be used in the breads, the fact that they have turned out to be pretty good to drink is a great bonus. Allowing wholemeal flours to soak through with a dark stout overnight is a marrige made in heaven and a scant amount of yeast just to get everything starting in slow motion. What part of beautifull Scotland  do you  live in. i loved my visit there some 7 years ago and stayed with friends in Troon.

Regards Yozza